Perfect Paleo Chocolate Chip Cookies #vegan #cookies #paleo #diet #healthyrecipes

These ideal paleo chocolate chip treats are thick, chewy and have the ideal surface. A considerable lot of the analysts have called these the best treats ever and said that no one understood that they were paleo (or even without gluten)!

I initially posted this formula four years back and am reposting it today with new photographs and more tips. Since I posted it, it's been my most mainstream formula and the photographs simply didn't do it equity.

At the point when I initially made these paleo chocolate chip treats, it'd been a long time since I last posted some without grain plans. I had come up short on my preferred Bob's Red Mill Super-Fine Almond Flour a very long time previously and was so disappointed with the brands of almond flour accessible here in Germany since they're so conflicting.

In any case, at that point I got a craving for chocolate chip treats. Also, I truly needed to make paleo treats.

Also try our recipe : Gluten-Free Cinnamon Rolls #diet #glutenfree #rolls #cinnamon #easy

Ingredients :

1 cup (100 grams) Bob's Red Mill Super-Fine Almond flour
1/4 cup (32 grams) coconut flour
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (84 grams) coconut oil or unsalted butter, room temperature but NOT melted (if your coconut oil is a little melty, put it in the fridge for about 10-20 minutes or until firmer, like softened butter. If you use slightly melted coconut oil, the dough will be greasy and the chocolate chips will be hard to incorporate.)1
3/4 cup (150 grams) coconut sugar, very tightly packed or brown sugar or Lakanto monkfruit sweetener for low-carb / keto
6 tablespoons (98 grams) natural almond butter (the kind with just almonds in it and no added fat / sugar), room temperature (here's how to make almond butter)
1 1/2 teaspoons vanilla extract
1 large egg, room temperature (or 1 chia egg2 for vegan)
1 1/4 cups (213 grams) semi-sweet chocolate chips, divided (make sure to use paleo / keto / vegan chocolate chips, if desired)

Directions :

In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.
In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat, sugar, almond butter and vanilla extract at medium speed until well combined, about 1 minute. If you use coconut oil, it may not come together easily. If that's the case, use your hands to combine it and then beat another 20 seconds.
Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 1 cup (170 grams) chocolate chips. If you used brown sugar, skip to the next step. If you used coconut sugar, place the bowl in the refrigerator for about 1 hour or until the dough is firm.
Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
Roll the dough into 8 (75-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls. You can also roll them into 16 smaller balls but then you need to adjust the baking time (a few minutes less than recommended below). Place 4" apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
Bake for 11-14 minutes (if using coconut sugar) or 14-17 minutes (if using brown sugar) 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.
Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.

Source : bit.ly/2HPzGo5