Chocolate Chip Cookies \\ Sweet Laurel

Chocolate Chip Cookies // Sweet Laurel

Chocolate Chip Cookies…  the classic sweet indulgence of our time.  I was that girl growing up: synonymous with the word Chocolate Chip Cookies.  I brought them everywhere.  The cookie was my go-to whenever I felt like ‘just baking something.’  This wholesome variation is entirely Paleo and grain free, refined sugar free and dairy free.  So much goodness in one little cookie.  Enjoy!

Chocolate Chip Cookies // Sweet Laurel

Chocolate Chip Cookies // Sweet Laurel


Chocolate Chip Cookies


2 cups almond flour

1 tablespoon coconut flour

1/2 teaspoon Himalayan Pink Salt

1/4 teaspoon baking soda

1/4 cup coconut oil (melted)

1/4 cup maple syrup

1 teaspoon vanilla extract

1 cup chocolate chips

Directions:

1.  Preheat your oven to 350, and set baking rack in center of the oven.

2.  Mix together almond flour, coconut flour salt and baking soda.

3.  In a separate bowl, stir together the melted coconut oil, maple syrup and vanilla extract.

4.  Add the flour mixture to the wet mixture and stir.  Mix in chocolate chips.

5.  Arrange tablespoon size balls on cookie sheet lined with parchment paper.  Gently press balls into small rounds.

6.  Bake for 8-10 minutes.  Allow cookies to cool and enjoy!

15 thoughts on “Chocolate Chip Cookies \\ Sweet Laurel

  1. Pingback: Recipe Friday: Vegan, Gluten-Free, Paleo Chocolate Chip Cookies | #LiveYourHealth

  2. Taylor

    So excited to try this recipe! I would love to know what your recipe is for making paleo chocolate chips!

    Reply
  3. tracy kemmer

    These are amazing. I love how rich they are. The almond flour and vanilla work really well together!

    Reply
  4. Brigitte

    I made these and it was so difficult to form the balls, the chocolate chips would stay outside the dough and I had to push them in with my hands! The taste is good but very dry texture, I think there’s not enough wet ingredients for the dry. Any ideas?

    Reply
    1. sweetlaurel

      Hi Brigette! I’m sorry to hear you had difficulty forming the balls. Maybe next time you could chop up the chocolate chips a bit. Also, did you use melted coconut oil? I’ve found melted coconut oil is key in the recipe.

      Reply
  5. Tracy Kemmer

    I made this same recipe, only I used Oat Meal instead… it was a little drier than normal so I added one banana (I mashed it up until it was liquid). The banana works as a bonding agent and is very few calories… the cookies were out of this world delicious!

    Reply
    1. sweetlaurel Post author

      Thank you for catching this! We just switched our blog over to a different platform and all of our measurements have been altered! Hope you got the recipe ok, and happy baking!!!

      Reply
  6. Elinor May

    Saw query about amount of coconut oil, but I am wondering if the amounts of salt (12t), baking soda (14t), and coconut oil (14c) is also incorrect. I assume they should read 1/2t, 1/4t, and 1/4c respectively…I was not thinking when I put in the salt amount and now I think I need to throw out the flour, b soda and salt and start over! Ugh.

    Thank you in advance for responding. I ordered the book today, but had serious hankering for chocolate chip cookies!

    Thank you.
    Elinor May

    Reply
  7. Leah

    Me again! I just checked this recipe against the one in your cookbook. The cookbook version is missing the coconut flour and vanilla extract. What difference does the coconut flour make?

    Reply
    1. sweetlaurel Post author

      HI! The coconut makes the cookie a bit chewier. The cookbook recipe doesn’t have the coconut, and is a softer cookie. Both are delicious!

      Reply

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