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The Perfect Paleo Chocolate Chip Cookie

If you love toll house cookies, then get ready to fall for something new. And better for you. It might be paleo, but this chocolate chip cookie may be even better than the classic toll house ones. Gluten-free and without any refined sugars, get ready to enjoy chocolate chip cookies again.
Course Dessert
Cuisine American
Servings 12 cookies
Author The Cowgirl Gourmet adapted the Slim Palate's original recipe just a bit to come up with this improved version

Ingredients

  • 1 pastured egg yolk
  • 1 pastured egg
  • 1/4 teaspoon kosher salt
  • 1/2 cup coconut sugar
  • 1 cup almond butter
  • 3.5 or 4 ounce 72% dark chocolate bar chopped
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon baking soda
  • Maldon salt garnish

Instructions

  1. Preheat the oven to 350 degrees and line two cookie sheets with parchment paper. Set aside.
  2. In a large bowl, place the egg yolk and egg and whisk to combine. Add the salt and stir well to dissolve the salt. Next add the coconut sugar and blend well to incorporate so the sugar dissolves completely. This will will end up looking like a gorgeous caramel sauce.
  3. Now add the almond butter and blend well to combine. At this point, the batter is very thick.
  4. Toss in the chocolate chunks and vanilla and stir well so everything is thoroughly incorporated.
  5. Fill a small bowl with warm water...you will use this to keep your fingers moistened while making the cookies. Set aside.
  6. Gently add the baking soda to the batter and stir to combine so there is no sign of baking soda left in the batter.
  7. Now quickly wet your fingers. Using a tablespoon, scoop some batter (about 1 1/2 tablespoons) and use your fingers to make a semi-ball. (The batter is very sticky and the wet fingers minimizes the batter that will cling to your fingers.) Place the ball of batter on the cookie sheet. Repeat until each cookie sheet has six cookie mounds for a total of 12 cookies.
  8. Place the cookie sheets in the oven and bake for 12-15 minutes, until puffy and slightly golden. After 6 minutes, rotate the cookie sheets.
  9. Remove the cookie sheets from the oven and immediately sprinkle each hot cookie with a few sprinkles of Maldon salt. This will add just a touch of saltiness to your cookies and make them absolutely sensational.
  10. Let the cookies cool on the cookie sheet.
  11. Enjoy as cookies or make an ice cream sandwich. Store any uneaten cookies in the freezer.