{Paleo Pantry} The Best Gluten-Free Chocolate Chip Cookies

Do you remember the episode of Friends where Phoebe tries to gift Monica her grandma’s chocolate chip cookie recipe because it’s the best recipe ever? The recipe was burned in Phoebe’s apartment fire and they spend the episode trying to recreate it from the sole remaining cookie. Then, after countless tries, Phoebe remembers that her grandma’s friend, Nestele Toulouse, gifted her the recipe. Yes, the recipe was from the back of the Nestle Toll House chocolate chip bag. Classic Friends.

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For some reason I’ve always been skeptical of the recipes on the back of the bag (any bag). Perhaps it’s because I don’t want to trust “the man” or because I want it to come from some fancy cookbook or because—and most likely—I tried for years when I was little to make the perfect chocolate chip cookies from the back of the bag and they never turned out perfect, or the same, each time. #longestsentenceever

We started eating paleo a little over a year ago and ventured into the world of gluten-free baking. It was definitely hit or miss. Then, Jesse and E came to visit and brought paleo chocolate chip cookies that E had made. And they were AMAZING. They were moist and fluffy and the perfect thickness and absolutely amazing. I seriously ate 4 while we were sitting there after dinner. Somehow that’s ok, because they’re just made from eggs and almond flour and maple syrup #justificationrocks. And guess what? The recipe was from the back of the Bob’s Red Mill almond flour bag. #friendsforthewin***

ChocCookies3Jesse tried to recreate them a few different times and every time they came out like crispy pancakes.  We weren’t sure what the problem was, but I decided to make them on moving day … because I had nothing better to do. And, I figured out the secret. You ready?? …………. Don’t melt the coconut oil. It’s that simple. Using melted/liquid coconut oil seems to make the cookies too moist and they turn into pancakes. 

ChocCookies2These cookies are gluten, dairy, soy, and sugar free. Sounds awful right? But, they taste amazing, seriously. They do have eggs and nuts. To make them (somewhat) affordable I buy my almond flour and Good Life (allergen-free) chocolate chips through Thrive Market. Usually they don’t have regular chocolate chips, only chunks, so, like a crazy person, I cut them up so they don’t take over the cookie. 

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I also buy my vanilla, maple syrup, and coconut oil at Costco because it’s far more affordable than the grocery store.

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Two things: first, don’t be afraid of Costco’s private label. I used to have a client in the food industry who produced a high end product and they relabeled it as Kirkland’s for Costco. They said Costco is really particular on what they private label. Second, this coconut oil label cracks me up. The farm on this label looks like it’s from the Pacific Northwest. Really??? Coconut oil from the PNW?? Let’s call a spade a spade people. #wheresthepalmtrees


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Anyway, here’s the recipe from the back of Bob’s Red Mill almond flour. It’s super quick and easy (I made these last night while dinner was in the oven) and the cookies have come out amazing every time!

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The Best Paleo Chocolate Chip Cookies
Yields 15
Easy and delicious sugar-free, dairy-free, gluten-free, soy-free chocolate cookie.
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Cook Time
15 min
Total Time
25 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 3 c. Bob's Red Mill almond meal/flour**
  2. 1 tsp baking soda
  3. 1/2 tsp salt
  4. 1/4 c. coconut oil (solid state)
  5. 1/4 c. maple syrup
  6. 1 whole egg
  7. 2 egg whites***
  8. 1 tsp vanilla extract
  9. 1 cup Good Life chocolate chips
Instructions
  1. Preheat oven to 375°F Line two baking sheets with parchment paper or Silpat.
  2. Combine almond meal, baking soda and sea salt in small bowl and set aside.
  3. Mix coconut oil and maple syrup in a mixer or by hand until creamy but not fully incorporated, about 5 minutes.
  4. Add whole egg, egg whites, and vanilla and mix for 2 additional minutes.
  5. Slowly add dry ingredients to egg mixture and mix until barely combined.
  6. Add chocolate chips and mix until well combined.
  7. Place large rounded tablespoons onto prepared baking sheets, about 1-inch apart. Flatten slightly, to approximately 1-inch thickness.
  8. Bake until golden, 12-15 minutes.
Notes
  1. * 10 minute prep time does not account for crazy chocolate chip chopping.
  2. ** I tried to save money by grinding my own almond flour in the blender, but it comes out too fine/mushy for these cookies.
  3. *** I save the egg yolks for TimTheFarmer's breakfast the next day.
Adapted from Bob's Red Mill almond flour bag
Isn't That Grand? https://isntthatgrand.com/
***Update: it turns out Jesse actually made the first batch of cookies, and that it was E’s recipe which was not from the back of the Bob’s bag and did not even included coconut oil. How amazing is it that I totally made this story up in my head and totally believed it. It makes me fairly concerned about my reality in general, but that’s something I won’t dwell on. Jesse pointed out that my version is better because then it doesn’t look like she kept failing to recreate her own recipe. That’s why I put this way down here. I’m not overly confident many people make it to this point on my blog 🙂

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