Take a look at these bad boys! My daughter pulled out this new cookbook that I recently received and she made these delicious cookies!
Want to know the cool part? They are gluten free and grain free! Yay, my girls are used to eating this way and totally enjoy making new things, especially cookies!
Take a closer look at this cookie! Looks like the real deal doesn’t it? And it tastes like the real deal too!
Have you seen this new cookbook yet?
I recently received this awesome new cookbook! It is from my friend Carol over at Ditch the Wheat.
It is jammed packed with Paleo and gluten free recipes! And when I mean jammed packed, I am talking about 331 pages of awesomeness!
Take a look at this masterpiece!
What’s in this book…
Not only are there over 120 recipes but there is also a simple guide to help you transition into a Paleo lifestyle if that is something you want to do.
There are a ton of tips and tricks throughout this book like spiralizing veggies into Paleo noodles, or cutting up a whole chicken, and there is even a guide to help you properly cook vegetables and starches.
Carol was gracious enough to allow me to share this chocolate chip recipe with you! I think you are really going to like this!
This Paleo Chocolate Chip Cookie Recipe…
So are you ready to take a bite into one of these? I promise you this recipe is super simple to make and the taste, Ohh my gosh… the taste is absolutely scrumptious!
One fair warning though…they won’t last long so let’s dig in!
I promise you this Paleo Chocolate Chip Cookie Recipe is super simple to make and the taste is absolutely scrumptious!
- Preheat the oven to 350ºF. Line two cookie sheets with parchment paper.
- In a small bowl, thoroughly whisk together the almond flour, arrowroot starch, baking soda and salt.
- In a large bowl, using a hand mixer on medium speed, beat the coconut palm sugar, coconut oil, egg, and vanilla until smooth, about 2 minutes. Slowly add the flour mixture and mix just until incorporated. Use a spatula to stir in the chocolate chips.
- Using two soup spoons, drop the dough in roughly 1- inch portions, spaced 2 inches apart, onto the prepared cookie sheets.
- Bake, one sheet at a time, for 8 to 10 minutes, until the bottoms and edges of the cookies are lightly browned and the tops feel firm when gently touched. Let cool on the cookie sheet for at least 1 minute, then transfer the cookies to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 4 days, or in the freezer for up to 3 months.
Recipe reprinted with permission from Ditch the Wheat