Chewy Almond Cookies

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Don’t be fooled by this Paleo, gluten free cookie… it tastes amazing and you’d never know that is is [somewhat] good for you! I adapted this recipe from Texan Erin. She is an awesome baking blogger, and I look forward to trying out more of her recipes! If you love to bake or make sweets, check out her other recipes!

In the mean time, try out this one… I tweaked Erin’s recipe to my taste, and that Is what I am sharing with you today!

What you need:

  • 1 cup  blanched almond flour (I use Bob’s Red Mill)
  • 1/4 cup  coconut flour (I used Trader Joe’s)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons softened butter
  • 3 tablespoons coconut oil or unsalted butter, room temperature (if your coconut oil is a little melty, put it in the fridge for about 10 minutes until it’s firmer, like the softened butter. If you use slightly melted coconut oil, the dough will be greasy and the chocolate chips will be hard to incorporate. I know, because I made this mistake the first time!)
  • 3/4 cup  coconut sugar
  • 6 tablespoons  natural almond butter (natural peanut butter works too! I’ve made this recipe twice… one with almond butter and the other with PB and they both came out delicious!)
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg, room temperature
  • 1 1/4 cups semi sweet chocolate chips (I like Enjoy Life brand)
  1. In a medium mixing bowl, whisk together the almond flour, coconut flour, baking soda and salt. Set aside.
  2. In a large mixing bowl with an electric mixer beat together the fat and sugar at medium speed until well combined.
  3. Beat in the almond butter and vanilla extract on medium speed and mix until combined. Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. I start with half of the flour, then incorperate the other half. If you used brown sugar, skip to the next step.
  4. Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper. Place the bowl with the dough  in the refrigerator for about 1 hour or until the dough is firm.
  5. Roll the dough into tablespoon sized balls and place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls.Place 3″ apart on the prepared baking sheet.
  6. Bake for 11-14 minutes or until the surface of the center of the cookies no longer appears wet. They’ll be very soft but will continue to cook as they sit on the cookie sheet.
  7. Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.But trust me, you’ll probably eat them all the first day… Enjoy!

{Photo credit: Texan Erin}

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