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| Paleo Chocolate Chip Cookies |
We made our first batch of Paleo cookies this week. Once again I looked at a few recipes and then made the rest up. The main part of the dough is Almond Flour, which I am really starting to love. The high protein content also makes whatever you cook with it very satisfying.
Using cup measuring spoons is working really well for us, as BB can be involved in the measuring much more easily. I used Golden Syrup, which I think is probably OK if you are being strict paleo (made from cane or beet sugar from all that I can find - in the UK more likely beet sugar I would imagine), but honey or maple syrup would probably be OK too.
This is possibly the stickiest cookie dough ever, which is both delightful and a nightmare all at once when cooking with a two year old. As trained by home economics teacher at school, I always have a bowl full of washing up water on hand when I am cooking, and this is definitely recommended if you are making this with kids.
Ingredients
3 cups Almond Flour
1 tsp Baking Powder
Pinch of Salt
1 cup Plain Chocolate Chips
2 eggs
1 tsp vanilla
2 tbsp Golden Syrup
1/2 cup coconut oil
Method
- Mix dry ingredients together
- Mix wet ingredients together in a separate bowl
- Mix the two lots together
- Take some of the sticky dough and roll into balls and then squash them
- Place on a lined baking sheet
- Bake at 175ºC for 15 mins (or until they start to turn golden)
We did manage to keep a few in a box for a few days, be warned they are more moist than wheat flour cookies, but the taste is good.
i never tried paleo cookies ever but if i did i'd make these yummies! thanks for linking up to kids in the kitchen :)
ReplyDeleteLooks interesting. Is almond flour the same as ground almonds? I ask because I'm not over keen on the taste of ground almonds, though I am using some up in bread by shoving a spoonful in for each loaf. Fine with chopped or whole almonds, btw.
ReplyDeleteHi Nelly, I use the terms almond flour and ground almonds interchangeably and I think they are the same thing. Some might beg to differ, saying that the flour is more finely ground. I think people sieve ground almonds and only use the fine bits too. I just bung it in!
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