A few weeks ago I posted a picture in my Instagram feed mentioning I was testing out a recipe. Well, it was tested and it didn’t work. I hate that when it happens but it happens more than you think. This recipe however took more tries than normal, but I think it’s finally right….again, I think. Of course even though it took 5 batches to get these right we still ate the other 4 “bad” batches so I guess those weren’t too horrible either. I’ve been wanting to create a nut-free cookie for awhile now. There has been much debate lately on the use of nut flours or the over use of them in the Paleo world.
Here are a few great reads on the matter:
Here is my take on nuts/nut-flour, specifically almonds:
Paleolithic hunters and gatherers consumed nuts and seeds—including almonds—as a regular part of their diets, and almonds continue to be a popular Paleo snack today. They are a superfood, after all, and it’s hard to beat their convenience. But don’t go overboard. For one thing, almonds are a concentrated source of calories. But even more importantly, they contain far more inflammation-promoting omega-6 fatty acids than the beneficial omega-3s that the Paleo diet emphasizes. In the context of a diet rich in wild-caught fish and grass-fed meat, which provide high amounts of omega-3s, most people can safely enjoy small quantities of almonds and all of the nutrients they provide. However, if inflammation is a significant problem for you (for instance, if you have an autoimmune condition), you may want to limit your intake. For me personally, I know I can’t overdue the consumption of nuts. They just don’t sit well. Don’t get me wrong I love almond butter and a good Paleo granola BUT I also know that I have to keep it to a minimum. Which is why this recipe was developed and why I am trying to rely heavily on coconut flour these days when I bake.
I have also been trying to test around with tapioca starch/flour but haven’t mastered it yet. Stay tune to future recipes hopefully that will explore the use of tapioca flour a little more.
Coconut flour is the flour of choice in these cookies and while I usually use coconut flour in paleo muffins and cupcakes I have rarely used it in cookies which is why I think it took a little longer to get this recipe just right. You may want to play around some more on your end too. I do want to warn you that they aren’t like almond flour paleo cookies BUT they are a delicious alternative if you are looking to reduce your nut intake.
- 1/3 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup coconut oil or ghee, melted
- 1/4 cup maple syrup or honey
- 2 eggs
- 2 teaspoon vanilla extract
- 1/3 cup dark chocolate, chopped (80% cacao and higher)
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together coconut flour, baking soda, seat salt, and cinnamon.
- Add coconut oil (or ghee), maple syrup, eggs, and vanilla to the bowl and using a hand mixer mix until everything is incorporated. Stir in dark chocolate chunks. If batter is too wet add about 1/2 tablespoon coconut flour into the batter.
- Scoop batter using a 1-inch cookie scoop placing onto the prepared cookie sheet. Make sure the cookies are about 1-inch apart because the cookies will spread slightly. Bake for 15-18 minutes or until golden.
- Allow cookies to cool until trying to remove from the cookie sheet.
- Store cookies in an airtight container. I highly recommend serving these slightly warm.