Would you believe me if I told you this was the best paleo chocolate chip cookie I have ever had? It is and I am so grateful. I cut back on the sugar from the original recipe and, boy am I glad. It's still plenty sweet. Just be sure and make the recipe exactly as written. There is a bit of chemistry involved. Need to know how fantastic these cookies are? Get a head start and sample the batter...it tastes just like caramel.
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper or aluminum foil. If you use aluminum foil, rub the foil with a bit of melted coconut oil, just to make sure the cookies will not stick. (The batch makes a dozen and the cookies spread out quite a bit. Each cookie sheet will hold six cookies.)
In a small bowl, crack the egg and add the egg yolk. Whisk to combine. Set aside.
In a medium sized bowl add the almond butter and sifted coconut sugar and stir until incorporated. Add the vanilla, baking soda and salt and stir until incorporated. Then add the egg mixture and stir again to fully combine. Fold in the chopped chocolate chunks until blended.
Using a scoop or spoon, scoop 1 1/2-2 tablespoons of the cookie dough on the sheet spacing them about 2 1/2 inches apart, as they will spread. Place six cookie mounds per cookie sheet.
Place the cookie sheets in the oven and bake until golden, about 10-12 minutes, or a touch longer. They will puff up as they cook and then deflate when they begin to cool. As they are cooling, sprinkle just a bit of Maldon or flaky sea salt on top of each cookie. Let cool for 5-7 minutes.
With a spatula, transfer them to a cooling rack and allow them to cool completely.
Take a bite and allow yourself a moment to revel in the utter deliciousness of this cookie. You don't have to tell anyone that it's gluten, grain and sugar free. It can be our little secret.