Listen, this definitely falls into the “treat” category, but it is a worthwhile treat in my opinion. Usually I am an abstainer from treats and would rather just have the real thing. You won’t find a lot of recipes around here for Paleo Desserts and such, because I’d rather just not eat dessert and then every once in a while have the kind of dessert I *truly* love (read: cake. always. every time.)
But sometimes you need to shake things up a bit. This weekend I had a hankering to bake (which RARELY happens in my house, I’m much more of a cooker than a baker) so I tried my hand at this recipe. Frisky Lemon is such a fun blog to read, by the way, stop by and check it out!
Now back to the cookies: They couldn’t have been easier, and I have to tell you the addition of cinnamon to the batter almost gave the cookies a flavor reminiscent of caramelized brown sugar. I think without it, these would just taste like cookies made from almond flour. The cinnamon is the ingredient that really makes magic! So hat tip to Allison for coming up with some real baking brilliance.
2 eggs, beaten
8 Tbsp butter, melted in the microwave
1 Tbsp vanilla
1/3 cup raw honey
1 1/2 cup almond flour
1/4 cup coconut flour
1/4 tsp sea salt
1/4 tsp baking soda
1 tsp cinnamon
2/3 cup dark chocolate chips
1. Preheat oven to 350 degrees, line a baking sheet with parchment (always a must with Paleo baking!)
2. Mix melted butter, eggs, honey and vanilla in a medium sized bowl.
3. Sift together all of the dry ingredients (except chocolate chips) directly onto the wet ingredients, stirring occasionally to mix the batter.
4. Fold in chocolate chips.
5. Your dough will be sticky/gooey — that’s ok. Spoon 2-3 TBS of batter on the parchment for each cookie.
6. Bake for 15-20 minutes. Mine came out perfect at 16 minutes.
7. Enjoy with an icy cold beverage of choice!