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.”
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.
- 2 c almond flour
- 1/2 tsp fine sea salt
- 1/4 tsp cinnamon
- 1/4 tsp baking soda
- 6 Tb unsalted butter (or coconut oil), melted
- 1/4 c maple syrup
- 2 tsp vanilla extract
- 1/3 c dark chocolate chips, or chopped chocolate
- 1/3 c finely chopped pecans, optional
- 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.
Store uneaten cookies in the refrigerator or freeze for later.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 152 Total Fat: 13g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 11mg Sodium: 84mg Carbohydrates: 8g Net Carbohydrates: 0g Fiber: 2g Sugar: 5g Sugar Alcohols: 0g Protein: 3g
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