A few months ago, I attempted this, using almond flour and god knows what. They were the worst things ever. So dry. So disappointing. This was my second attempt and I’m so excited to share these moist, flavorful, chocolatey, nutbuttery, cookies with you!
Ingredients:
- 2/3 cup gluten free coconut flour
- 1/2 cup almond butter in natural oils
- 1 cup unsweetened coconut milk (beverage)
- 1 egg
- 1 cup enjoy life chocolate chips
- 1/2 tsp gluten free baking soda
- 1/2 tsp vanilla
- 1/2 tbs cinnamon (after thought, not pictured)
- 1/2 tbs honey (also an after thought, not pictured)
- 5 medjool dates, pitted
Directions:
- Preheat to 350 degrees F.
- In food processor, combine flour, almond butter, coconut milk, egg, baking soda, cinnamon, honey, vanilla and dates.
- Process until a semi-thick, semi-cream batter forms.
- Add more flour, if desired, but the batter is not meant to be as thick as regular cookie dough.
- Remove blades and stir in chocolate chips.
- With a spoon, scoop cookie dough onto a baking sheet. I made 12.
- Bake for 18-20 minutes, or until golden brown.
They were incredibly easy to make. I think I just needed to under-think the whole process. The first time, I was trying to completely recreate a traditional cookie recipe by using my newfound substitutes. You know, almond flour for whole wheat flour, agave for sugar, etc. What I needed to do was think outside of tradition. I’ve found that less can be so much more. These cookies are so easy to make, so delicious and so not filled with crap. I don’t even think you need the egg in the batter. Actually, I am sure of it. I didn’t use an ounce of granulated sugar or agave and I didn’t need oil. I hope these cookies taste as amazing to you as they do to me.
25 comments :
What……..no picture of your outfit today!
It’s coming later today. This post was created last night to automatically post at 9am. Don’t worry Mother
Thanks for this yummy-sounding recipe! I have recently gone vegan and gluten-free; and, find it REALLY difficult sometimes. I end up eating things like potato chips in abundance for snacks…which is NOT helping my weight-loss goal. So, reading your comment after this recipe helps me put things back into perspective, in terms of what to expect from foods! Thank you
Hello! I attempted to make this cookie recipe tonight because my sweet tooth is about to kill me on paleo! First, I could not find coconut flour at my grocery store so I used almond flour instead. When I mixed all my ingredients, the batter was VERY runny. I tried to add more almond flour, but it would take a ton of it to even get the batter consistency thick enough to make into dough balls. I ended up making them in a muffin pan instead. Any suggestions, or do you think it was the almond flour substitution that caused it be so thin? The pictures of the cookies make me want to eat my computer screen!
Hm… I attempted cookies with almond flour once and they were just so dry and horrible that I ate them and literally contemplated buying a box of chips ahoy. You NEED coconut flour. There is no substitute for it. It’s just that good. I’m sorry you weren’t able to feed your sweet tooth but I promise you, with the coconut flour, you’ll be happy. So make the effort, or order some online!! I use “Let’s Do Organic Coconut Flour” !!!
In the picture you show baking powder but in the recipe you mention baking soda. Which did you use?
Stephanie, I’d actually recommend using a little bit of both. About 1/2 tsp of each.
I just made these today and they were delicious! My kids and husband loved them, too…that’s a huge compliment because they’re often not so fond of paleo desserts! Instead of honey, I substituted coconut crystals. I discovered your site thru google when I searched for “paleo chocolate chip cookies.” Thanks and I look forward to experimenting with more of your recipes.
Just tried this recipe and they turned out great! I love the texture of the dates in them. Helps me cope with my Sunday sweet tooth. Thanks!
I’m so glad you liked them! I need to make them again soon, sometimes I forget how good they were…
WOW! I made these cookies for a cookout we had with the people from my Crossfit gym. They were awesome. I got so many compliments and everyone was asking for the recipe. Thanks so much for posting it. I’m looking forward to some more paleo friendly treats.
Amanda, I’m glad you liked them! They are pretty amazing. Thanks for sharing the delciousness!
just want to write a quick thank you for this awesome recipe…we love to make it when we are craving something sweet over here.
can I make these without the dates………..i don’t even know what dates are
hmm… I’m not sure how they’ll taste, dates are a really delicious source of natural sweetness, so without them, they may not be sweet, but you’re sure welcome to try and let me know how they turn out.
I’m supposed to be taking cookies to the paleo potluck ……………any suggestions for a substitute?
I think they’ll be fine, perhaps head to the grocery store and pick up some dates, or simply leave them out. I don’t think they’ll make a world of difference.
I cheated a tiny bit and used dried cranberries instead…………they were still pretty amazing
I made these last night. The batter seemed a tad dry, so I added 1 ripe banana and a bit of pure maple syrup. They turned out delicious! Even the kids enjoyed them. Thank you for the recipe!
Choco Chip Kookies | Modern Day Fitness & Food July 5, 2012 6:11PM
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Oh I made these last night. Totally yummy. Even teenage no primal son said they were “acceptable” this while he shoved 2 more in his mouth.
Thank you!!!
Haha that really is a compliment from a teenager. Thank you and I’m so happy you enjoyed them.
Jenna, this were amazing!, thank you, thank you!!I was craving a bit more sweetness (that’s just me) so I added some maple syrup grade b…awwww…pure deliciousness!! the texture is a bit different, but no complaints from a chocolate chip cookie connoisseurs husband and daughter
My only problem is that I did have to ask my husband to keep them away from me, too yummy to just eat a few!
Awesome recipe! Made them yesterday and everyone in the house loves them. I used 1/2 almond butter and 1/2 sunflower butter. They are green. Does this make sense. Yes, they are actually green in color. Still taste wonderful but really strange. Any thoughts?
Honestly, I just googled Sunflower Butter and Green, and there are several people who have said that using sunflower butter in recipes turns the recipe green. Could be the reason? I have never cooked with it so I can’t be sure.