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.
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.
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