MALDON SALT. If you take anything away from this blog post, let it be that fancy salt is worth it and makes everything taste better.
I’m not going to do that thing where bloggers write 2,500 words about the drama at their toddler’s preschool before they get to the recipe, but there are some things I should say before taking you straight to the goods.
I first started eating paleo in 2014 — and immediately found ways to make paleo cookies. Because I am a monster. A cookie monster. I think at one point I was making paleo cookies every. single. night. As such, I memorized the recipe and have, in recent years, started free styling these bad boys. They never turn out the same twice, but they’re always THE BEST. So what follows are more like guidelines, versus a recipe. It really stresses some people (Type A people) out when I say I make up this recipe as I go each time, but personally, I think it’s super fun to roll the dice and see what happens.
First up: you’ll mix your dry stuff and your wet stuff separately.
Wet:
2 tablespoon-ish melted coconut oil
1/2 tablespoon-ish vanilla extract (I think conventional recipes skimp on vanilla)
1 egg
Dry:
About 2 cups almond flour (you’d think coconut flour would make more sense for baking but almond is actually sweeter and yields a much more *moist* cookie. LIke, I would never make scones, but if I did, I would use coconut flour)
Coconut sugar! Honestly, no idea how much! I want to say 1 cup?
Chocolate chips (I use Enjoy Life brand. Widely used in paleo baking despite not being 100% paleo because of the, ya know, cane sugar, but I can’t afford to chop up a $6 HU Chocolate bar every time I make a batch of cookies)
A pinch of salt
A pinch of baking soda
Optional: I recently started adding cinnamon and it makes these REAL good, even better, 10/10 would recommend
NOW WHAT, CHEYENNE? SO GLAD YOU ASKED.
Mix the wet stuff into the dry stuff. If you feel like it’s too dry, you can add either maple syrup or just a tinyyyy bit of almond milk.
Put the dough in the freezer for 10 minutes so that they’re easier to ball up into future cookies.
Fire up the oven to 350 degrees and line your baking pan with parchment paper.
Scoop out spoonfuls of dough and ball them up in your palms and place on parchment paper.
MOST IMPORTANT PART: Sprinkle the fancy, chunky sea salt onto the tops of the cookies. Then rip off a little bit more parchment paper and use it to flatten out your cookies, mess-free. If you don’t flatten, them, they’ll be too thick and cook funky. If you don’t add the salt, you’ll just be missing out big time on flavor town.
Cook for 10 minutes, remove, flip cookies and cook for another 3 minutes or until you feel like they’re done.
Enjoy with ice cold almond milk n thank me later!
xx
Cheyenne