I don’t much know what to say about this grain free cookie recipe except…wow. I didn’t know my stomach could stretch this much.
This is one of my proudest moments. It’s better than my college graduation or the second straight time I won the Mill Creek Elementary School Spelling Bee. (Winning word: squirrel. Which I just misspelled before correcting myself. Sigh.)
I made something good on the first try. This is MAJOR. Who doesn’t love a big, giant, grain-free, refined-sugar-free chocolate chip cookie?
(Clearly, I love them.)
And lest we forget all the constantly-churning controversy over “Paleo Treats” or, rather, why it’s “wrong” for us Paleo/ish bloggers to call something “Paleo” when it’s a cookie, a cake, or some other incarnation of a grain-free treat based around various nut flours and sweet, sweet nectar of life maple syrup (gasp!), here’s what I have to say:
- I’ve been doin’ this a looong time. A long time. (So long, they let me write a BOOK about it!) And I’ve learned that for most people, there’s nothing wrong with the occasional treat. Paleo treats used to tick me off. But not for any real good reason, other than I was occupying myself with internet indignance rather than, y’know, fostering world peace or whatevs.
- If you’re worried about eating, cooking with, heating, or making out with almond flour, this is a good read.
- Some people rely on “treats” too heavily at the beginning of their diet-changing journey. I did. Most of us get past that. Leave people alone & keep yo’ eyes on yo’ own plate. (Especially if that plate is filled with BIG GIANT GRAIN FREE CHOCOLATE CHIP COOKIE.)
- CWIHC. (Caveman Would If He Could). That’s a fact, jack.
Good? Good. On to the smashingly delicious paleo cookie recipe.
This one was largely inspired by The Food Lovers’ paleo cookie recipe, but I did make enough changes to warrant a full write-up here. If you ever want to make regular grain-free cookies, make their recipe!
A few notes:
In addition to the ingredients listed in the recipe, you’ll need tin foil to “tent” the pie plate while baking.
Also, if you’re using coconut oil, note that I LOVE the expeller-pressed coconut oil from Tropical Traditions because IT DOESN’T TASTE ALL COCONUTTY. And that’s amazing, because I don’t like everything to taste like a piña colada. Okay, that’s a lie.
- Dry Ingredients
- 3 & 3/4 cup almond flour (I order mine from [url href=”http://www.nuts.com/nuts/almonds/flour.html” target=”_blank”]nuts.com[/url]; Bob’s Red Mill works okay-ish, but it does not yield a cookie with the same texture due to its coarseness.)
- 1/4 cup coconut flour (I use [url href=”https://secure.ttpurchase.com/A806AA7F-1E0B-90B3-0E3BACC28EA0C489″ target=”_blank”][u]this kind[/u][/url])
- 1.5 tsp. baking soda
- 1 tsp. sea salt (I use [url href=”http://amzn.to/1HvJPgP” target=”_blank”][u]Redmond[/u][/url])
- 1/4 tsp. cinnamon (optional)
- 1 cup chocolate chips (Enjoy Life brand is available in stores and is allergen-free)
- Wet ingredients
- 1/2 cup grade B maple syrup
- 1 tsp. vanilla extract
- 3 eggs
- 1/2 cup palm shortening OR coconut oil, melted but not hot (I order both from Tropical Traditions)
- 2 Tbs. full-fat coconut milk
- Preheat the oven to 325 degrees.
- In one bowl, combine the dry ingredients EXCEPT the chocolate chips. Mix well with a fork.
- In a separate bowl, combine the wet ingredients. Mix them together well. I used my favorite kitchen tool, [u][url href=”http://amzn.to/1vk3zOK” target=”_blank”]my stick blender[/url][/u], to do that part because I’m lazy and don’t like using my wrists too much.
- Add the liquid, a little at a time, to the dry ingredients, mashing and stirring the mixture until smooth.
- Add chocolate chips and stir them in. At this point, the dough should be thick and NOT pourable – you should be able to ball it up and lift the whole mess out of the bowl if you want to. If you can’t, it may be due to a difference in almond flour processing (almond flour can vary brand-to-brand). Just add a few extra Tbs. almond flour until consistency is correct. Note, again, that Bob’s Red Mill has a coarser texture than other almond flours, and this will change the consistency of the finished product. It will still be good – HELLO! it’s warm, sweet chocolate goodness – but it won’t look exactly as smooth as mine, and it will be more obvious that this isn’t *technically* the “real thing.”
- Push/Mush the mixture into the greased baking dish, smoothing it out with a spatula. (Make the center of the cookie a bit thinner than the edges. As in, mush it down.)
- “Tent” the edges of the giant cookie pie with aluminum foil. This will keep the almond flour/edges from burning as it bakes. To do this, I simply placed the pie plate on top of 2 long layers of foil, then folded the edges of the foil over the edges of the pie plate.
- Bake for 1 hour, checking (without opening the oven if possible until the last few checks) every 20 minutes. If a toothpick inserted in the center comes out clean, it’s done. If not, an extra 10-15 minutes should do it. Then, remove from oven and allow it to cool. (That’s important. Allow it to cool, or it will fall apart.)
- Enjoy. Preferably on your birthday, or use it to bribe large chimney-dwelling men in red velour suits. Or Ed Asner, because everyone knows he’s the real Santa.
Thanks for reading!