Living on a paleo diet was never something that I aspired to. It was thrust upon me by an autoimmune condition and has been a bit of a challenge (cheat day just hasn’t been the same). Nevertheless, I have been a good sport about it because I feel so much better and it is a healthy way to eat so it’s all good, right?
So, how did I find myself pulling out my KitchenAid at close to 10 p.m. on a random Tuesday? Well, as it turns out, PMS doesn’t care one bit about my grain-free, refined-sugar-free diet and I was practically climbing the walls because I just wanted a GOOD chocolate chip cookie. I have tried recipes in the past and none have hit the mark (most disappointing Christmas baking ever). Having grown weary of getting my hopes up and wasting my time, energy and expensive paleo-friendly ingredients on recipes that don’t even turn out like the picture, I decided to put my 26 years of semi-amateur baking experience to work to create my own paleo chocolate chip cookie.
I actually started with my mother’s modified version of the recipe on the back of the Nestle bag and converted the sugar, butter and most importantly the flour. The result? An absolutely aaaaaaa-mazing cookie. They turned out soft, but not mushy, with a nice chew. Sweet, but not too sweet.
I was really worried about changing so many ingredients at once and the dough came out a little loose for my liking so I baked one lonely little cookie so I could try to adjust the batch if need be (seriously, if you’re paleo you know how much more expensive these ingredients are)…
But thanks to this God-send cassava flour from Otto’s Naturals, I was pleasantly surprised with the results.
Keep in mind, your dough and final cookies will be darker in color because of the coconut sugar.
Like I said, they turned out quite soft and chewy, which is great for me, but if you want a less chewy cookie, I would recommend reducing or removing the molasses in the recipe. (I added it for chew because I always tended toward more brown sugar than white sugar in my traditional cookie recipes.)
I’ll definitely be experimenting more with cassava flour and can’t wait to see what delicious baked goods I’ll be able to create and share with you all.
Soon, I’ll be moving over to the more strict AIP (autoimmune paleo) diet so I’ll be making an AIP-compliant version by subbing the eggs and chocolate chips, so stay tuned for that. Until then, enjoy these yummy little morsels….in moderation of course 🙂
Paleo Chocolate Chip Cookies
Prep: 10 mins
Cook: 6-9 mins
Yields: About 4 dozen cookies
- 2 cup Otto’s Natural cassava flour
- 1 tsp baking soda
- 1 tsp salt (I use fine Himalayan pink salt)
- 1/2 cup coconut butter or coconut manna
- 1/2 cup coconut oil buttery spread (can be found in the refrigerated section by the butter in many stores, but you can also use palm shortening or ghee)
- 1 1/2 cups coconut sugar
- 2 Tbsp unsulphured molasses
- 1 tsp vanilla
- 2 large eggs
- 1/2 cup paleo-friendly chocolate chips
- Preheat oven to 375 degrees Fahrenheit.
- Line a baking sheet with parchment paper, Silpat or other silicone baking mat.
- Mix flour, baking soda and salt, set aside.
- Cream together coconut butter, coconut spread and coconut sugar and vanilla. (I used my stand mixer with scraper paddle.) Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips.
- Drop by rounded tablespoon onto prepared baking sheets. (I use this cookie scoop.)
- Bake for 6-9 minutes, depending on your texture preference. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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