Bomb-Diggity Choc Chip Cookies

Ever crave a light & crispy, but “chewy on the inside” chocolate chip cookie that is paleo and tastes great? Well, here ya go!!

Ingredients:

For the wet ingredients:
1/2 cup (120 g) natural smooth almond butter (no subs)*
1/4 cup plus 3 tablespoons (105 mL) pure maple syrup
3 tablespoons (45 mL) virgin coconut oil, softened but not hot**
1/2 teaspoon pure vanilla extract

For the dry ingredients:
1/2 cup (50 g) gluten-free rolled oats
1/4 cup plus 2 tablespoons (50 g) gluten-free oat flour
1/4 cup (33 g) arrowroot flour/starch
1/4 cup (25 g) almond flour
1/2 teaspoon baking soda
1/2 teaspoon pink Himalayan salt
(150g) 55% non-dairy dark chocolate (about 1 1/2 bars)***

Directions:

  • Preheat the oven to 350°F and line baking sheet with parchment paper.
  • In a large bowl (I used my kitchen aide mixing bowl), stir together the wet ingredients (almond butter, maple syrup, oil, and vanilla) until completely smooth.
  • Stir the dry ingredients (oats, oat flour, arrowroot, almond flour, baking soda, and salt) into the wet mixture, one by one, until thoroughly combined. The dough will be a bit wet/oily, but this is normal.
  • Chop the chocolate into small chunks or if using chips, Set aside 3 tablespoons (for topping the cookie dough later), and stir the rest of the chocolate into the batter until combined.
  • For 2″ balls or use a large retractable cookie dough scooper, scoop mounds of dough (about 2 tablespoons of dough per cookie). Add each onto the baking sheet, about 3 inches apart, as they’ll spread a lot while baking.
  • Press the remaining 3 tablespoons of chocolate onto the tops of the cookie dough mounds, evenly distributed. (Reshape the cookie dough mounds if they flatten a bit.) **TIP: if you are craving thicker cookies, place mixed dough in fridge for 1-2 hours until chilled before baking.
  • Bake for 8 to 10 minutes (I prefer 8 1/2 to 9 minutes for gooey and soft cookies), until the cookies are spread out. If you prefer a crispy cookie, bake for about 12 minutes.
  • Cool the cookies directly on the baking sheet for about 5 to 6 minutes. The cookies will be super delicate until they are cooled.
  • Using a spatula, gently transfer each cookie directly onto a cooling rack for another 10 minutes, where they’ll firm up even more. (It’s normal to have a small amount of oil on the bottom of the cookies due to the almond butter. If this bothers you, simply place them on a couple sheets of paper towel.)
  • Serve and enjoy! Allow the cookies to cool completely before storing.

 

Ha!  who am I kidding? I double this recipe every time and I’m lucky  if I can move fast enough to wrap up a few fir the boys lunch for the next day! They are seriously that yummy 

Hope you enjoy a batch or two

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