A ‘Killer’ Paleo Chocolate Chip Cookie Recipe“She’s a Killer, Queen… Gunpowder, Gelatine Dynamite with a laser beam… Guaranteed to blow your mind! Anytime…”
Yeah, baby. These chocolate chip cookies are that dang good.“Recommended at the price Insatiable in appetite Wanna try? You wanna try.”
OK. I’ll kill the Queen. (Ha! A Shaun of the Dead film reference and I wasn’t even trying.) But, seriously. Oh yeah, “you wanna try.” And, soon. Most definitely, “Guaranteed to blow your mind!”
This is how it all went down…when I couldn’t get the “Killer Queen” earworm out of my head…
What does a recipe developer do when she’s frustrated over a recipe that just isn’t working and requires further testing? She takes a break. But, she wants a chocolate chip cookie to go with said break. Like a Toll House® Chocolate Chip Cookie. And, she wants it now. Like, immediately. Oh, and it must be paleo. Talk about asking for the Moon!
Paleo chocolate chip cookies is what I was lusting after being slightly frustrated earlier this week over a horrid temperamental recipe I thought was going to be oh-so-easy to conquer in paleo form. So, I desperately needed to walk away. Desperately. I had attempted to “walk away” from the kitchen. After all, I was very tired. But, something wouldn’t let me. I needed to scratch an itch…an itch for chocolate chip cookies. Yes, I admit it. I needed chocolate chip cookies to drown my sorrows over my kitchen disasters.
Problem. I didn’t have a fabulous tried-and-true or go-to recipe for a paleo-ized version of Toll House® Chocolate Chip Cookies. Right then and there, I decided and emphatically said to mysef, “Yes. Yes, indeed. The World really does need yet another chocolate chip cookie recipe.” Yeah. She definitely does. The World needs needed another chocolate chip cookie.
SIDE NOTE: As you can see from all of my photos, I used Ghirardelli® 60% Cacao Premium Baking Chips. I know. (I cannot help it. I simply adore these little dark chocolate “buttons”! Help. Me.) They contain both dairy and soy. And, they are not considered gluten or grain-free either. Although I am not entirely dairy-free with my paleo/primal diet, I do try to limit my dairy intake and concentrate on fermented dairy while avoiding soy entirely—that is, with the exception of chocolate. Dear Chocolate Makers, please stop using soy lecithin as an emulsifier. Please start using sunflower lecithin. And, don’t add dairy to your dark chocolate products. Thank you very much. Signed, Wicked Good Kitchen. There. Hope it helps “the cause”. 😉
So, I rolled up my sleeves and headed back into the kitchen to whip them up. To achieve the near impossible. My brain was flooded with ideas on how to approach the recipe. As usual, I relied on my skillset in conventional baking. And, I thought I would call for half ghee and half palm shortening—just like I do with conventional baking when I call for half butter and half vegetable shortening. It was worth a try. Luckily, I had everything I needed in my pantry. The stars were aligned. I said a quick prayer to The Man Above and asked for His help and guidance. (After all, I was already behind in my blog posts this week due to time taken up developing a difficult recipe. And, here I was attempting yet another difficult recipe—perhaps even more difficult.) I really needed His help with this “important” mission. (LOL! Important to me, at least.)
From one difficult challenge, I dovetailed immediately into the next. I kept pressing myself for all the right answers for solutions to the typical problems faced when baking grain-free and how results are usually dry, tasteless “hockey puck” cookies. (Grain-free baking ingredients can be so finicky! And, they’re very expensive as well.) Seriously, I dug deep down and relied on my knowledge base. In fact, I baked and prepared them in my head, first…from start to finish. (Never, ever underestimate the power of prayer or visualization. Every bit helps when faced with difficult challenges…no matter the type. It helps prepare you.) These seemingly minor or insignificant exercises paid off in spades. And, I think Divine Providence was in the air. I’m humbled that this recipe came off so well on the first try. Slam. Dunk. Booyah!
What makes our Ultimate Paleo Chocolate Chip Cookies wicked good? First, the recipe relies on the ideal ratio 1:1 of ghee for buttery flavor and palm shortening for structure, as well as properly saturating the dry ingredients with the melted fats and free liquids. In addition, the dough is allowed to rest before shaping and baking. Plus, they’re paleo. This means, we now actually have a go-to recipe for nutrient-rich chocolate chip cookies of our childhood dreams that won’t make us feel one bit guilty eating. Second, our paleo chocolate chip cookie recipe delivers every bit of what classic All-American chocolate chip cookies promise in texture…a satisfying crunchy exterior and a soft, moist and chewy center. And, they get all “soft batch-style” upon airtight storage. Oh joy, rapture. Third, our paleo chocolate chip cookies have a flavor profile that is so exceedingly tasty that one must exercise profound self-control to not eat the scrumptious raw cookie dough entirely. Yep, just like irresistible Toll House® cookie dough. YUM. The flavor is truly outstanding…buttery, brown-sugary, with the right amount of vanilla, as well as adequately chocolate studded. The cherry on top is that these Ultimate Paleo Chocolate Chip Cookies do not taste diet-like at all. At. All. Yep…pretty wicked. Wicked good!
One can argue, but the facts are the facts. These killer paleo chocolate chip cookies, crispy on the outside and moist and chewy on the inside, were meant to be my featured recipe post this week and not that other dastardly one…yet. This recipe was just begging for development. I like to think that the World is a much better place now…now, that we have the Ultimate Paleo Chocolate Chip Cookies to scratch that proverbial itch and to share with others.
- 3 cups (336 grams) blanched almond flour, such as Honeyville® Farms
- 1 tablespoon (7 grams) organic coconut flour, such as Bob’s Red Mill® or Tropical Traditions®
- 1¼ teaspoons kosher salt (or 1 teaspoon sea salt or regular table salt)
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ cup (60 grams) organic ghee, melted (you could also use coconut oil)
- ¼ cup (48 grams) organic palm shortening, such as Spectrum®, melted
- ¼ cup (48 grams) organic blonde coconut palm sugar, such as SweetTree®
- ½ cup (168 grams) organic light agave nectar
- 1½ teaspoons unsulphured molasses, such as Grandma’s®
- 2 large eggs (mine were 103 grams total), at room temperature
- 1½ tablespoons pure vanilla extract, such as Nielsen-Massey®
- 1 (10 ounce/283 gram) package Enjoy Life® Semi-sweet Chocolate Mega Chunks, chopped
In a large mixing bowl, whisk together flours, salt, baking soda and baking powder; set aside.
In a small prep food processor, or in a large processor if you will be using it to prepare your cookie dough, combine warm melted ghee, palm shortening and coconut palm sugar. Process mixture for 1 minute to help melt and break down the hard larger coconut palm sugar crystals. Add the remaining wet ingredients and process until well combined, smooth and creamy. If using a stand mixer, transfer wet mixture to work bowl.
Add flour mixture and beat with paddle attachment, or process in food processor, until dough is completely blended and smooth. If using a food processor, scrape into a medium bowl. Stir in chocolate chips. Allow dough to rest, uncovered, for 15 minutes at room temperature. This will allow the flours to absorb the free liquids and become saturated. You will notice the dough will become more solid upon standing and more ideal for portioning and shaping before baking.
Meanwhile, arrange oven racks in center of oven and preheat oven to 350º F. Line two insulated baking sheets with parchment paper and set aside. Alternatively, place a half baking sheet atop another and line with parchment paper. Using insulated baking sheets will prevent these nut flour cookies from overbrowning on the bottom as they bake.
Drop cookie dough 1 level scoopful at a time using a ¾-ounce cookie scoop onto the prepared cookie sheets. (If you do not have a ¾-ounce cookie scoop, scoop portions of dough measuring approximately 1½ tablespoons each.) Cookies should be about 1½ inches apart—about 12 per cookie sheet. With fingers, flatten tops of cookies for even baking and ideal shape. These cookies do spread during baking, but not as much as conventional chocolate chip cookies do.
Bake in preheated oven until the edges are light golden brown and centers are still puffy, lightly crackled and appear a bit uncooked, about 10 to 11 minutes. Do not bake over 12 minutes or cookies will be too hard and dry.
Allow cookies to cool significantly on baking sheets, about 8 to 10 minutes, before removing as they are fragile straight from the oven. This cooling time will make them more solid and easy to handle. Using a thin metal cookie spatula, carefully transfer cookies to wire racks to cool completely. Keep cookies stored in an airtight container at room temperature or freeze.
These almond flour-based chocolate chip cookies are best eaten when cooled completely. Upon storing in an airtight container at room temperature, the cookies are nice, buttery and chewy just like “soft batch-style” chocolate chip cookies.TIPS Why Honeyville® Farms Blanched Almond Flour? Honeyville® Farms Blanched Almond Flour can be ordered online via Honeyville Grain at HoneyvilleGrain.com. This recipe will ONLY work with the superfine milling of Honeyville’s blanched almond flour which makes it more of a true grain-free ‘flour’. The blanched almond flour by Bob’s Red Mill is too coarse (not as fine) for this baking project and is more of an almond ‘meal’. The coarse blanched almond flour will cause the cookies to spread into one large mess in the oven. It is essential to use a superfine milled blanched almond flour, such as Honeyville® Farms available at Honeyville Grain online. Measuring & Baking Tips Measuring: When measuring almond flour without a kitchen scale, it is imperative that you “pack” the cup full. Each cup of almond flour should measure 112 grams. This is per the manufacturers of almond flour as well as per Dr. Jean Layton, author of Gluten-Free Baking For Dummies. The only way to reach the necessary weight of 112 grams of almond flour, when measuring by volume with a measuring cup, is to pack the cup. Now, there is "lightly packing" the cup, "packing" the cup or "firmly packing" the cup as a rule of thumb. I would say that simply "packing" the cup is ideal versus either lightly or firmly packing the cup because I conducted tests and weighed the flour after each volume measurement method. I hope this information will give you some guidelines to go by if you do not own a kitchen scale. Baking: When baking the cookies, you will need to watch them closely if you do not have an oven thermometer to calibrate your oven temperature. Cookies and pastries made with nut flours brown quickly and all too easily they can become over-browned. For this reason, whenever I bake delicate buttery cookies or cookies made with nut flours, I like to double-up on the baking sheets to create an insulated baking surface (or use my insulated baking sheets) and then line the pans with parchment paper. Nonstick Silpat® liners are helpful as well.