Chewy Chocolate Chip Cookies – Paleo

I’ve been very fortunate this holiday season for a number of reasons, primarily of course, my husband and I have been able to visit with my parents. We’ve enjoyed sharing a couple of weeks with them, doing lots of delicious home cooking and even visiting the Dali Museum in Tampa, Florida. My mother, husband and I are avid art enthusiasts, so it was a special treat for the three of us. My father doesn’t appreciate art so much, but was once again impressed by the Spanish artist’s works, many of which we had not seen in person before.

During our trip, I’ve also purchased a few new recipes books, including The Wheat Belly Cookbook, and as I am so eager to try out new things, I’ve already made two recipes, one of which I am sharing with you now. I’ve altered it a bit to accommodate my tastes, and all of us at home can vouch for their deliciousness! 😉

As our trip comes to an end, it’s always very hard to say “hasta luego” to my parents. Thank goodness for technology and Skype; so in a couple of days, we’ll be seeing each other again, albeit not in person…. but for today, we’ll enjoy some more great home cooking, courtesy of my mother.

CHEWY CHOCOLATE CHIP COOKIES – PALEO

Ingredients, makes about 20 medium cookies

  • 3 cups almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon + 1/8 teaspoon sea salt
  • 2 eggs
  • 1/4 cup olive oil
  • 2 tablespoons almond milk, or milk of choice
  • 1 teaspoon vanilla extract
  • 4-5 tablespoons raw honey
  • 1 cup chocolate chips (for homemade chips, see recipe here)

Process

Preheat oven to 350F or 180C. Line a baking sheet with parchment paper.

In a large bowl, mix the almond flour, baking soda and salt. Set aside.

In a smaller bowl, whisk the eggs, then add the olive oil, almond milk, and vanilla. Mix well. Add the almond flour mixture until combined. Add the  honey, and depending on your taste, use 4 or 5 tablespoons.

Stir in the chips.

Drop by heaping tablespoons onto the baking sheet. Place in oven and bake for 2 minutes, then with a clean spoon or a glass, press each cookie to flatten.

Bake an additional 14 minutes. Remove from oven and allow to cool for 5 minutes before removing from baking sheet.

Once completely cool, I store mine in a sealable container in the fridge.