GLUTEN FREE PALEO CHOCOLATE CHIP COOKIE RECIPE

PALEO CHOCOLATE CHIP COOKIE RECIPE

Over the course of my heightening food sensitivities and becoming a mom of two (and conscientious about the food I give them), I have become increasingly obsessed with all things Elana’s Pantry.  She comes up with nutrient dense, allergy-free alternatives to heavenly baked goodness that create happiness in our household.  One of my go-to recipes is her gluten free, grain free chocolate chip cookie recipe.  I don’t feel so bad when my 3 year old knocks these down her throat cookie monster style!  She washes them with a glass of almond milk or a cold smoothie making this snack pure healthy, nutrient dense yumminess!  Bake them for your loved ones!



INGREDIENTS
  • 2 ½ cups blanched almond flour
  • ¼ teaspoon celtic sea salt
  • ¼ teaspoon baking soda
  • 10 tablespoons grassfed butter, melted (I sometimes use grapeseed oil if I’m out of my Kerrygold grassfed butter)
  • 1 tablespoon vanilla extract
  • ½ cup organic honey
  • 1 cup dark chocolate chunks (I use either Dagoba or Enjoy Life.)
DIRECTIONS
  1. Combine dry ingredients in a large bowl
  2. Stir together wet ingredients in a smaller bowl
  3. Mix wet ingredients into dry
  4. Form 1-inch balls and press onto a parchment paper lined baking sheet
  5. Bake at 350° for 7-10 minutes
  6. Cool and serve.

TIP:  Don’t cool these too much.  They’re extra delicious right out of the oven with the chocolate chips melting all over your fingers!

NOTE:  You can make this recipe vegan if you choose by substituting grape seed oil instead of butter and maple syrup (or agave) instead of honey.

PALEO CHOCOLATE CHIP COOKIE RECIPE
PALEO CHOCOLATE CHIP COOKIE RECIPE

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