All hail the king of cookies! These paleo chocolate chip cookies are a new take on an old favorite. The honey and maple syrup combine to create an almost caramel-like flavor. I prefer my chocolate chip cookies without the addition of chopped nuts. However, if you like nuts, go ahead and stir in a half-cup of your favorite. Walnuts are a traditional addition, but any chopped tree nut will work!

INGREDIENTS

142 grams (1 1/4 cups) finely ground almond flour
28 grams (1/4 cup) tapioca starch
1 teaspoon baking powder, homemade or grain-free store-bought
1/2 teaspoon salt
3 tablespoons honey
2 tablespoons dark maple syrup
1 large egg yolk (about 15 grams)
1 teaspoon vanilla extract
113 grams (1/2 cup) dairy-free dark chocolate chips or chopped dark dairy-free chocolate

INSTRUCTIONS

Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
Whisk the almond flour, tapioca starch, baking powder, and salt together in a medium mixing bowl.
Add the honey, maple syrup, egg yolk, and vanilla and stir with a wooden spoon to combine. Stir in the chocolate chips.
Drop dough by the tablespoonful onto the prepared baking sheet, spaced about 2 inches apart to allow for spreading.
Bake until golden brown, about 10 minutes.
Allow the cookies to cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Allow the baking sheet to cool, and repeat with the remaining dough.
Store on the counter in an airtight container for up to 4 days, or freeze, wrapped in plastic wrap and
placed in a freezer container, for up to 6 weeks.

PALEO CHOCOLATE CHIP COOKIES (GRAIN-FREE & DAIRY-FREE)

All hail the king of cookies! These paleo chocolate chip cookies are a new take on an old favorite. The honey and maple syrup combine to cr...

PALEO CHOCOLATE CHIP COOKIES (GRAIN-FREE & DAIRY-FREE)

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This recipe makes a 9-by-13-inch pan of fudgy, gluten-free brownies with a thin, crackled top. Since no baking soda or baking powder is present, the brownies get a slight lift from creaming the butter and sugar. However, this lift is really slight, and although the brownies will puff up in the oven, they sink down to a dense, fudgy texture as they cool.

INGREDIENTS

-Dry Ingredients

1 cup white rice flour
1/2 cup cornstarch
1/2 cup cocoa powder (either Dutch-process or natural)
1/2 teaspoon salt
1/4 teaspoon xanthan gum

-Wet Ingredients

2 cups granulated sugar
1 cup (2 sticks) butter, softened
4 large eggs
2 teaspoons vanilla extract
1 cup chocolate chips, optional
Gluten-free cooking spray

INSTRUCTIONS

Preheat oven to 325 degrees F. Lightly spray a 9 x 13-inch baking dish with gluten-free cooking spray.
In a medium mixing bowl, whisk together dry ingredients. Set aside.
In a large mixing bowl, cream together butter and sugar. (Use
medium-high speed with a handheld mixer or medium speed with a stand
mixer.)
Add eggs. Mix until combined. Reduce mixer speed to medium. Add dry ingredients and vanilla
extract. (Add chocolate chips if using.) Mix until a batter forms. Spread batter into prepared pan.
Bake for 35 to 40 minutes. A cake tester inserted into the center of the brownies should come out clean or with just a few moist crumbs clinging to it. Remove pan from the oven and place on a wire rack to cool. When cool, cut into squares.

HOW TO MAKE FUDGY GLUTEN-FREE BROWNIES

This recipe makes a 9-by-13-inch pan of fudgy, gluten-free brownies with a thin, crackled top. Since no baking soda or baking powder is pre...

HOW TO MAKE FUDGY GLUTEN-FREE BROWNIES

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