Irresistible Paleo Cookies

I used to be a crazy health freak growing up, which I had my mom to thank!  However, when I went to Culinary School it became increasingly hard to keep up with that lifestyle. Let’s just say, their motto was, “fat is flavor”, and they definitely didn’t hold back on that fat!  Though I’ve learned to balance just how much fat should be consumed after those crazy butter ladened days, I’ve lost that same passion for health that I once had when I was young.

The beauty of living in California is that a lot of people here are very health conscious and it’s been inspiring.  One of those fantastic people is our friend and has chosen to follow the Gluten-Free lifestyle. The other night he was over while I was making one of my favorite, not-at-all-healthy Chocolate Chip cookies and he requested a gluten-free version, so he could join in on the delicious indulgence.  He did some searching, found this recipe, and then we headed to the grocery store to grab the necessary ingredients.

Let me tell you about this recipe. It’s really easy. Like I mean EASY! And for being butter free, it’s pretty dang amazing. So with that being said, let me introduce you to some fantastic cookie!

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We chose the Guittard Dark Chocolate chips with 63% cacao.  Dark chocolate has some great health benefits, add in Coconut oil and these are jam packed with awesome!

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Your cookie dough will not be like normal cookies.  It’s rather grainy, but don’t be alarmed, it will stick together when baking.

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Paleo Chocolate Chunk Cookies
Adapted from The Iron You


Makes 18 cookies

2 cups  blanched almond flour/meal
¼ teaspoon fine grain sea salt
½ teaspoon baking soda
1/3 cup coconut oil, melted
3 tablespoons honey (or maple syrup)
1 tablespoon vanilla extract
1 cup 63% dark chocolate chips or chunks


Preheat oven at 350°F (175°C), place a rack in the middle. Line a baking sheet with parchment paper and set aside.
In the bowl of a food processor combine almond flour, salt and baking soda. Pulse in coconut oil, honey (or maple syrup) and vanilla extract until dough forms.
Remove the blade from the food processor and stir in chocolate chunks by hand. The dough will be very moist and oily, don’t worry, that’s how it’s supposed to be.
Let the dough rest in the refrigerator for 30 minutes. The resting time will make the dough easier to handle.
Take the dough out of the fridge and scoop one level tablespoon at a time onto the prepared baking sheet.
With your hands press balls of dough down gently and give them a look-alike cookie shape.
Bake in the oven for about 8-9 minutes.
Let cookies cool on the baking sheet (without touching) for 15 minutes, then with the help of a spatula place cookies onto a rack and let cool completely.


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