One of my favorite childhood memories was making chocolate chip cookies with my mom. We used to make the traditional Toll House recipe off the back of a bag of Nestle chocolate chips. While things have changed dramatically in our house from those day (no flour, no white sugar and I use organic, fair trade dark chocolate chips) I still cherish those memories, and l love sharing that tradition with my three little boys.
I have both of Danielle Walker’s Paleo Cookbooks: Against All Grain & Against All Grain: Meals Made Simple and to this day, they are two of my favorite cookbooks that I own (I have a slight cookbook addiction). I originally started making her real-deal chocolate chip cookies, but over time, just adapted it to better suit our families taste and to simplify – in my world, less steps and less dishes are always better. If you have never checked out her cookbooks, you should. She has lots of fun recipes and they are great inspiration.
A few of the changes I made was that I use coconut oil instead of palm shortening (which I don’t typically have on hand). I cut out the honey (you can add it back in if you want sweeter cookies, but if you do, omit the extra tablespoon of coconut oil – it was only added to add in a little extra moisture). I have made them adding in an extra egg, and no honey or extra tablespoon of coconut oil, and that variation works well also. I like this version best with just the coconut sugar, because it is just lightly sweetened. I also just mix the cookies by hand, my food processor is dying, and I found that I didn’t need to pull out an extra appliance.
Another thing to note is that these cookies don’t have a great self life, so if you plan to keep them a few days, throw them in the fridge. They do freeze well though.
- 1/2 cup + 1 Tbsp of melted coconut oil
- 1/2 cup of coconut sugar
- 2 large eggs
- 3 teaspoons vanilla
- 3 cups blanched almond flour
- 4 Tbsp. coconut flour
- 1 tsp. baking soda
- 1/2 tsp. celtic sea salt
- 1 cup dark chocolate chips
- Preheat oven to 350 degrees F.
- Mix together the melted coconut oil, coconut sugar, vanilla and eggs, until smooth.
- Add in the almond flour, coconut flour*, baking soda and sea salt and mix again until combined.
- Once well mixed, stir in chocolate chips
- Roll into balls and slightly flatten on a baking sheet covered with parchment paper.
- Bake 9-12 minutes until slightly brown on the edges.
- *with coconut flour, I use a spoon and swirl mine through a mesh strainer to eliminate any clumps.
- **if you would like to make your cookies sweeter, you can add in honey, (1 – 2 Tbsp). If you do add honey, omit the extra tablespoon of coconut oil.
One of the great things about these cookies is that they are simple, quick and I literally always have all the ingredients on hand (most of these ingredients I buy from bulk sources anyway)
Where some of my ingredients come from:
- Almond Flour
- Coconut Flour & Coconut Oil
- Bulk Chocolate Chips (Equal Exchange – 70%) – but I order my bulk orders from my Azure Standard Co-op Order
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