This recipe is something i have been toying with for awhile…many ‘paleo’ baked goods use nut flours, which are delicious and easy to use, BUT leave out an entire population of people who cannot consume nuts (or choose not to). These cookies use a few different ingredients (some less paleo if you avoid potatoes) and create a thin, buttery, crispy chocolate chip cookie, with a slightly chewy center. If you prefer a thicker cookie, you can try these!
- 2 eggs
- 1/4 cup 100% organic maple syrup
- 3 tablespoons coconut oil (melted)
- 3 tablespoons palm shortening
- 1/4 teaspoon himalayan salt
- 1 teaspoon pure gluten free vanilla
- 1/2 cup potato starch + 2 tablespoons
- 1/2 cup arrowroot flour + 3 tablespoons
- 1 teaspoon baking powder
- 3/4 cup dairy free chocolate chips (i use enjoy life)
- Preheat oven to 350
- Combine eggs, maple syrup, shortening, coconut oil, salt, and vanilla until thoroughly blended (i use an immersion blender)
- Then incorporate flours until well incorporated – batter/dough consistency will be more like pancake batter.
- Let sit for a few minutes to thicken slightly then add chocolate chips
- On a parchment or foil lined cookie sheet, spoon approximately one tablespoon at a time, spacing cookies 3 inches apart (dough will spread when baking)
- Bake for 15 minutes or until slightly golden on edges – center might be less brown
- These are best served fresh out of the oven or by next day!