I’m going to be the first to tell you that most paleo (low carb, keto) baked goods are terrible. Anyone that tells you otherwise is trying to sell you a bill of goods.
The thing about these sorts of recipes is that they do not contain any wheat or other cereal grains. Those starchy ingredients are vital to giving you the rise and texture that are are accustomed to when you are eating a cookie, diving into a brownie, or slicing you off a piece of banana bread.
And then there is the sugar. It’s not in there. You may be a but surprised when you try your first bite of a paleo baked good and realize that it isn’t the sweet treat you were expecting.
That said, I don’t want to share a recipe here on Cosmopolitan Cornbread unless I actually like it. Unless it really is delicious! Now full disclosure, I know everyone has different tastes, and may not like everything that I do. That’s okay. But if I publish it here, that means it has passed MY taste test.
Every once in a while though, I will have a real winner to share. A little while ago I shared a brownie recipe that has completely fooled the family. They had no idea the brownies were paleo, and devoured the whole pan. Thus they earned the name “Fool Your Family Brownies.”
Get the recipe for Fool Your Family Brownies HERE
So I am excited to share another really good… no, Really!! … paleo treat recipe.
These paleo Chocolate Chip Cookies have a delicate crispness on the outside when they come out of the oven.
They are a soft cookie, not one for dipping in milk, but they are truly delicious.
Paleo Chocolate Chip Cookies
Ingredients
- 2 c almond flour
- ½ teaspoon fine sea salt
- ¼ teaspoon cinnamon
- ¼ teaspoon baking soda
- 6 Tb unsalted butter, or coconut oil, melted
- ¼ c maple syrup
- 2 teaspoon vanilla extract
- ⅓ c dark chocolate chips, or chopped chocolate
- ⅓ c finely chopped pecans, optional
Instructions
- To begin, preheat your oven to 350 degrees.
- This recipe works best if you bake the cookies on a baking sheet that is lined with a silicone baking pad, or with parchment paper. If you don't have those, you will want to grease your baking sheet.
- In your mixing bowl, stir together the almond flour, sea salt, cinnamon and baking soda.
- Add in the melted butter, maple syrup and the vanilla extract. Mix well. Your dough will be rather soft. If it is stiff, you can add a teaspoon or so of water, if needed.
- Stir in the chocolate chips, and optional chopped pecans.
- Scoop the dough by rounded teaspoons onto your prepared baking sheet.
- Bake for 11-12 minutes, or until the cookies are just golden on the edges.
- Allow the cookies to cool before you try and remove them from the pan.
- Enjoy!
Video
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
Paleo Chocolate Chip Cookies
Ingredients
- 2 c almond flour
- ½ tsp fine sea salt
- ¼ tsp cinnamon
- ¼ tsp baking soda
- 6 Tb unsalted butter (or coconut oil), melted
- ¼ c maple syrup
- 2 tsp vanilla extract
- ⅓ c dark chocolate chips, or chopped chocolate
- ⅓ c finely chopped pecans, optional
Instructions
- To begin, preheat your oven to 350 degrees.
- This recipe works best if you bake the cookies on a baking sheet that is lined with a silicone baking pad, or with parchment paper. If you don’t have those, you will want to grease your baking sheet.
- In your mixing bowl, stir together the almond flour, sea salt, cinnamon and baking soda.
- Add in the melted butter, maple syrup and the vanilla extract. Mix well. Your dough will be rather soft. If it is stiff, you can add a teaspoon or so of water, if needed.
- Stir in the chocolate chips, and optional chopped pecans.
- Scoop the dough by rounded teaspoons onto your prepared baking sheet.
- Bake for 11-12 minutes, or until the cookies are just golden on the edges.
- Allow the cookies to cool before you try and remove them from the pan.
- Enjoy!
Notes
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
This recipe was shared in Meal Plan Monday.
Shop This Post:
I love hearing from you! Comments, thoughts and questions are always welcome. Manners are requisite. Your email address is never published. Don't forget to rate recipes!