Perfect Paleo Chocolate Chip Cookies
Having an autoimmune disease and having to drastically change my diet a few years ago, it has been difficult to find a delicious treat that is allergy friendly. Most gluten free treats taste like a dry and mealy sponge that lack a similar texture like gluten that we miss.
These cookies have a few special ingredients that make this cookie distinct with an awesome texture and a melody of flavors. Once you make and try these cookies, you will agree that these are the best!
1 1/2 ccassava flour (anthony's brand)
1/4 cblanched almond flour
1/4 ctigernut flour (anthony's brand)
2 Tbspcoconut flour
1 tspbaking soda
1 cunsalted butter or ghee
2 Tbspfiltered water, room temperature (or more as needed)
1 ccoconut sugar
1/2 cmaple sugar
1/2 Tbspunsulphured molasses
1 1/2 tsppure vanilla extract
1/2 tsppure almond extract
1 tspinstant espresso powder
1 largeegg yolk
10 ozenjoy life allergy free mini chocolate chips
How to Make Perfect Paleo Chocolate Chip Cookies
- In a medium bowl, sift together the flour, salt, and baking soda. Set aside.
- In a medium or large saucepan, add the butter and melt over medium heat. The larger the pan you use, the quicker the process will be!
- Bring the butter to a boil, stirring frequently. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy, splatter a bit, and be difficult to see, so keep a close eye on it, removing from heat and continuing to stir if it starts to foam over.
- Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Or if you want ghee, you can simply strain the milk solids out by pouring butter over a mesh sieve with cheesecloth into the liquid measuring cup. Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tbsp of water to the butter to bring it back up to 1 cup (240 ml) of liquid.
- Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 15-20 minutes. You want to make sure the butter / ghee is still liquid when you're adding it to the dough later on, so make sure to remove after 15 minutes.
- In a large bowl, add the sugars, molasses, vanilla extract, almond extract, espresso powder, and cooled brown butter / ghee. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.
- Add the egg and yolk and beat until incorporated.
- Add the the dry ingredients, about ⅓ of the mixture at a time, and between additions until just incorporated. It's okay for there to be a bit of unmixed flour on the edge of the bowl, this will be incorporated in the next step.
- Using a wooden spoon, fold the chocolate chips into the dough.
- Scoop the cookies onto a parchment paper-lined baking sheet with a traditional cookie scoop (about 1 ½ tbsp size) into mounds. Flatten each mound of cookie dough slightly with the bottom of a glass.
- For optimal flavor, cover and refrigerate for 1 hour or, even better overnight. I personally put mine in the freezer for 25 minutes before baking.
- Preheat the oven to 350°F (180° C).
- Evenly space the dough 2 inches apart from one another on a parchment paper-lined baking sheet.
- Bake in a preheated oven for 12-15 minutes or until the bottoms are golden brown.
- Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
- Enjoy the best Paleo Chocolate Chip cookies you have ever had!