The Best Paleo Chocolate Cookie Recipe
Going back a few years ago we had the absolute ray of sunshine that is Dani Venn The Wholehearted Cook working with us in the kitchen and boy was it a blast.
Dani has to be one of the move vivacious individuals we've ever had cooking up a storm with us and we had a tonne of fun together during that period.
Best known for being a much loved contestant from Masterchef, Dani has now evolved into one of Melbourne's leading healthy lifestyle bloggers and creatives.
She's also best known for scoffing way to many of our Chocolate Pecan Cookies in one sitting :)
In her defence, they are bloody delicious and when they are paleo and free from all nasties such as gluten and refined sugar, you can't help but adopt the attitude "one more won't matter"!
We love that Dani adored this recipe SO much that she put her own spin on it with the addition of Pistachio and Cinnamon to the original.
Honestly the recipe is incredibly flexible and can be adapted to suit your own flavour combinations such as Cranberry and Pistachio or perhaps Sour Cherry and Choc Chunks mmmmmmmm........
These will freeze really well in an airtight container once baked or you can even just triple the dough and stow it in the freezer raw ready for when that urge for freshly baked cookies strikes.
For a kid friendly nut free version, you can try subbing out the almond meal for Tigernut Flour which provides a healthy dose of prebiotics for a happy gut and leave out the pistachios.
Makes about 10 – 12 cookies
Prep Time: 30 minutes
Cooking Time: 25 minutes
WHAT YOU WILL NEED
2 1/2 cups almond meal
2 tablespoons coconut flour
¼ cup cacao powder
1 teaspoon salt flakes
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 vanilla bean, seeds scraped
100ml coconut oil, melted
100ml maple syrup or rice malt syrup
1/2 cup crushed pistachios
HOW YOU MAKE IT
Preheat fan forced oven to 180 degrees, line two large baking trays with baking paper.
Combine in a large mixing bowl, almond meal, coconut flour, cacao, salt, baking powder, cinnamon, vanilla, melted coconut oil and maple syrup. Stir well to combine.
If the mix seems too wet to roll into cookie dough it might be that the coconut oil is too warm, you can place the mix in the fridge to firm up if needed.
Roll mixture into roughly 60g / 2 tablespoons balls, then flatten them out with your hand. Sprinkle with pistachios and press in lightly so they stick to the dough. Repeat with remaining cookie dough.
Please note that these cookies are not the same as regular butter and flour cookies as they won’t spread out as much like ordinary cookies, so you can place them slightly closer together. Also make sure you flatten them out well before baking.
Cook in the oven for about 20 – 25 minutes, cookies should fill your warm kitchen with the perfume of chocolate and cinnamon. Take out of oven and allow for them to cool and firm up before eating. Yum!