Description
Paleo, grain-free, gluten-free, dairy-free cookies that are crispy on the outside and soft & buttery on the inside. Egg-free/vegan option.
Ingredients
Scale
- 2 cups blanched almond flour
- 1/4 cup arrowroot powder/tapioca starch
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 large eggs*
- 1/2 cup melted grass-fed butter (or melted sustainable palm shortening for df)
- 1/2 cup coconut sugar
- 1 Tbs vanilla
- 3/4 cup chopped dark chocolate bar or dark chocolate chips
- Flakey sea salt, for topping
Instructions
- In a large bowl, whisk together the flours, baking soda and sea salt. In a separate bowl, whisk together the egg, melted oil, coconut sugar and vanilla.
- Stir the wet into the dry and mix until smooth. Stir in the chocolate, reserving a few chunks for topping.
- Let the dough chill in the freezer for at least 20 minutes.
- While the dough chills, preheat your oven to 350°F and line a cookie sheet with parchment paper.
- Once the dough is done chilling, scoop 16 to 18 balls of cookie dough onto the baking sheet using either a 1 1/2-tablespoon cookie scoop or a heaping tablespoon. I usually do 2 batches of baking because not all of the cookies fit on 1 cookie sheet. Flatten each dough ball out halfway, then sprinkle on some extra chocolate chunks.
- Bake for 12-14 minutes, or until golden brown on the edges. Sprinkle on the flakey sea salt, then devour!
- These cookies are best eaten the day they’re made, but leftovers may be stored in an airtight container at room temperature for a up to 4 days.
Notes
To make this recipe egg-free and vegan, replace the 2 eggs with 2 flax “eggs.” To do this, simply stir together 2 Tbsp ground golden flaxseed with 6 Tbsp warm water. Let it sit for 5 minutes to form a gel, then use in the recipe in place of the eggs. Just note that they’ll be a little more fragile this way, but still delicious.