25 Deliciously Foolproof Paleo Dessert Recipes: Chocolate Chip Cookies
Paleo dessert recipes to satisfy every craving, including these paleo chocolate chip cookies. Easy to make in 30 minutes with pantry ingredients, and ultra-addictive – whether you're paleo or not.
½ cup (130 g) room temperature, well-stirred cashew butter* ((Artisana brand))
¼ cup + 2 tablespoons (110 g) maple syrup ((preferably dark))
1 tablespoon (8 g) coconut sugar
3 tablespoons (35 g) melted, cooled coconut oil
1 teaspoon gluten-free vanilla extract
¼ cup + 2 tablespoons (55 g) cassava flour* ((Bob's Red Mill brand))
¼ cup + 2 tablespoons (40 g) tiger nut flour or almond flour ((Anthony's brand tiger nut flour))
½ teaspoon baking soda
¼ teaspoon fine sea salt
4 ounces (115 g) coarsely chopped bittersweet chocolate, plus extra for the tops ((70-75% cacao mass))
flaky salt such as Maldon, for sprinkling
Categories
Cookies
Cuisine
American
Steps
Position a rack in the upper third of the oven and preheat to 375ºF. Line a rimless cookie sheet with parchment paper for easy cleanup.
In a medium bowl, whisk together the cashew butter, maple syrup, coconut sugar, coconut oil, and vanilla until smooth and emulsified.
Place a strainer over the bowl and sift in the cassava and tiger nut flours with the baking soda and sea salt. Stir to combine, then stir in the chocolate chunks.
Scoop 2-inch diameter balls of dough (3 tablespoons or a #24 spring-loaded ice cream scoop) onto the prepared cookie sheet, spaced 2-3 inches apart. Top each cookie with a chunk or two of chocolate and a pinch of flaky salt.
Bake the cookies in the top rack of the oven until golden and puffed, with the edges beginning to set and the centers soft, 8-12 minutes. Rotate the baking sheet at 8 minutes for even baking.
Remove the cookies from the oven and slide them, parchment and all, onto a cooling rack. Let them cool as long as you can stand it. Enjoy warm from the oven, at room temperature, or let cool completely and store, covered at room temperature, for up to 3 days.
