One of my favorite things about the holidays is baking cookies on Christmas Eve with my family. For as long as I can remember we’ve gone skiing for Christmas. And although this meant we had to wait to open our presents until we got back home, my sister and I loved waking up to white Christmases and the smell of burning wood in the fireplace. Though my parents still kept up a lot of traditions like baking chocolate chip cookies for Santa in the tiny kitchenette of our hotel room. Every year we’d manage to set off the smoke alarm or burn a tray, but nevertheless we still managed to put something together. Memories of cookies and milk by a warm fire made me really crave a chocolate chip cookie, so I jumped in my kitchen and started experimenting to make the perfect paleo chocolate chip cookie! Making these cookies is super simple and they’re light and fluffy! And trust me Santa will thank you for these (; since they’re gluten free, dairy free and paleo. Although I’m a firm believer in balance, sometimes I’m really craving a chocolate chip cookie but want a more wholesome and natural alternative, and I’m sure some of you do too!
Light, fluffy and absolutely delicious, these paleo chocolate chip cookies are the perfect wholesome treat!
- 1 cup almond flour
- 1/2 cup tapioca flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp arrowroot powder
- 1 large egg
- 1/4 cup pure maple syrup
- 2 tbsp coconut sugar
- 1 tsp pure vanilla extract
- 1/4 cup melted coconut oil
- 3/4 cup enjoy life dark chocolate chips
Preheat your oven to 350 and line a large baking sheet with parchment paper.
In a large bowl combine all dry ingredients, whisking together until mixed.
In a small bowl whisk together the egg, maple syrup, coconut sugar and vanilla extract.
With a spatula stir the wet ingredients into the dry ingredients until combined.
Add the melted coconut oil to the dough and stir till everything is thoroughly combined. The dough should be pretty soft and a little sticky at this point, If you feel like the dough is too sticky add one tablespoon of almond flour.
With the spatula scrape the dough up the sides of the bowl and let chill in the fridge for five to ten minutes. Scoop the dough with a one and a half tablespoon ice-cream scoop and place onto a lined baking sheet two to three inches apart. Bake for 12-15 minutes until slightly golden.
These cookies are best when at room temp. As difficult as it may be allow them to cool for 15 minutes before digging in!
Let me know if y’all give these a try and what your favorite Christmas traditions are in the comments?