This recipe was partially inspired by Elana’s Pantry–one of my all time favorite blogs. The main inspiration comes from the fact that, first of all, it would have never occurred to me to make a chocolate chip cookie recipe without butter or eggs. After all, it seemed a bit sacrilege. These, however, are hands down the best reduced carb, grain free and refined sugar free cookies I’ve ever had.
The addition of raw honey in my diet has opened many a baking door for me. My favorite natural sweeteners, like xylitol and erythritol, work great in many recipes. However, they lack the caramelization properties that are pretty much vital in cookie recipes like this. It’s easy to make a grain free, sugar free chocolate chip cookie, but it usually comes out soft. Not that I don’t like soft–I do– but there’s just something about that chewy decadence that homemade chocolate chip cookies provide. The honey is definitely the secret in chewy paleo cookies.
- 1 1/2 cups almond flour
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 1/4 cup avocado oil or melted coconut oil (I used Chosen Foods avocado oil)
- 3 T organic raw honey
- 16 drops liquid stevia extract
- 1 T pure vanilla extract
- 1/3 cup sugar free dark chocolate chips (or an organic chocolate bar, chopped)
- Preheat oven to 350 degrees and lightly grease a cookie sheet or line with parchment paper.
- In a medium size bowl, combine all ingredients except chocolate chips until a loose dough is formed.
- Add in chocolate chips and mix well.
- Drop dough by the teaspoon onto greased/lined cookie sheets.
- Bake at 350 for 7-10 minutes or until cookies are golden on top. Cookies will look darker than traditional flour-based chocolate chip cookies– this is OK. Do not underbake them.
- Let cookies cool on the pan for about 10 minutes before you attempt to move them. They will be very fragile and will firm as they cool.
- Once they’re cooled and firm enough, transfer them to a cooling rack to cool completely.