Our Paleo Family

Unbelievably Good Paleo Chocolate Chip Cookies

“I don’t know how you managed to make such a good cookie, Mom.” This is what my son said as he ate one of these cookies recently. Bear in mind, he has been eating these cookies for years. My 13 year old son remains in awe of these cookies.

If you want to keep your family happy on the Paleo diet, an occasional treat is necessary (at least for my family this is true.)

Just about the only downside that I can think of to the Paleo Diet was that I used to bake with my kids a lot. From the time they were teeny tiny, they would be propped up on stools at the counter “helping” me bake. They were very good at licking the bowl. Not so good at cleaning. They’re better at that now, thank goodness.

So I just knew that recreating our favorite treats into Paleo-friendly fare was a necessity for us. And I did it. Each of our favorites is now a Paleo favorite. And we keep adding new favorites all the time. Here are the classics:

DSC_3765
DSC_3778 (1)
DSC_3787
DSC_3799

And they look like the real deal because they are the real deal. These cookies have the texture and taste you remember – only better. I promise.

Unbelievably Good Paleo Chocolate Chip Cookies
Print Recipe
Servings Prep Time
30 cookies 20 minutes
Cook Time
20 minutes
Servings Prep Time
30 cookies 20 minutes
Cook Time
20 minutes
Unbelievably Good Paleo Chocolate Chip Cookies
Print Recipe
Servings Prep Time
30 cookies 20 minutes
Cook Time
20 minutes
Servings Prep Time
30 cookies 20 minutes
Cook Time
20 minutes
Ingredients
Servings: cookies
Instructions
  1. If your dates are not soft, combine dates, maple syrup and honey in a saucepan and heat over medium heat for 10 minutes. Or microwave for 20-30 seconds. You want the dates soft enough to be able to blend up into very small bits.
  2. Transfer date mixture to a food processor, mixer or blender and process until smooth. Allow to cool slightly.
  3. Mix in all remaining ingredients except chocolate chips: palm shortening, vanilla, egg yolk, almond flour, arrowroot, baking soda and salt. Mix this well.
  4. If mixture is still warm, refrigerate until chilled - about one hour - before adding chocolate chips. You can add the chocolate while the mixture is warm, but they will melt. This actually tastes really good, but you lose the "chip" part of the cookie.
  5. Once mixture is chilled and all ingredients are mixed well, heat oven to 325.
  6. Line baking sheets with parchment or silicone mats.
  7. Roll dough into balls approximately 2 tablespoon in size (really, you can make them however big or small you like). Space the dough out on the baking sheet and bake for 18-20 minutes, until crispy around the edges. You may need to cook longer or shorter depending on the size cookies you make.
  8. Cookies may be left at room temperature for a couple days, but for longer storage, keep refrigerated. They will probably not last that long!
Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *