Yep, it’s ‘National Chocolate Chip Cookie Day’, and even though I just posted THIS watermelon salad recipe yesterday, I just had to post again today! The recipe I am about to share with you, is the chocolate chip cookie recipe from my, book My Paleo Patisserie (which you can buy HERE). Lots of love went into the development of this recipe. But even more love went into the recipe testing (aka: eating) by your’s truly, haha! But the end result, was the perfect, thin, chewy and crispy “in all the right places”, cookie.
If you want even more chocolate chip cookie goodness, check out these goodies… Chubby Chocolate Chip Cookies & Bacon Chocolate Chip Cookies
Grain Free, Thin Chocolate Chip Cookies
Ingredients:
1 cup (100 g) almond flour (I use THIS)
2 tablespoons arrowroot flour (I use THIS)
¼ teaspoon salt
¼ teaspoon baking soda
½ cup (90 g) ghee or organic palm shortening, softened
½ cup (100 g) firmly packed maple sugar (see subs)*
1 large egg
1 tablespoon vanilla extract
1 tablespoon full-fat coconut milk (I like 365 brand)
½ cup (3 oz/85 g) chocolate chunks (I use Eating Evolved, cut up)
*I have used coconut sugar before and it works fine. But the quality is MUCH better if you use maple sugar. You can also just use regular cane sugar.
YIELD: 10 large cookies
SPECIAL EQUIPMENT: 2 tablespoon mechanical cookie scoop, like THIS one. Or any 2-tablespoon measuring scoop
Method:
1. Preheat the oven to 350°F (177°C). Grease and line two large cookie sheets with parchment paper. Greasing is important here, as it keeps the parchment from curling and ensures that the cookies will spread out smoothly.
2. Sift the almond flour into a small bowl (lumps will cause the cookies to spread unevenly), then add the arrowroot flour, salt, and baking soda and whisk to combine.
3. In the bowl of a stand mixer fitted with a paddle attachment, or with a hand mixer, cream the shortening and sugar on high speed for at least 2 minutes. Scrape down the sides of the bowl as needed. Add the egg and vanilla and beat to combine. Turn the mixer down to low speed, then add the flour mixture and milk and mix till fully combined.
4. Using the scoop, place slightly rounded mounds of dough on the lined cookie sheets, spacing them at least 4 inches (10 cm) apart. You can fit about 5 cookies per sheet, giving them plenty of room to spread as they bake.
5. Bake one sheet at a time for 4 minutes, then open the oven door and, leaving the pan in the oven, sprinkle chocolate chunks evenly over the surface of each cookie. They should fall and deflate some. Try to avoid putting chocolate chunks on the edges, or the cookies will slide into odd shapes as they melt. (You can absolutely add the chips to the batter here too and bake straight though. It’s more for aesthetic and shape that you do it the way I’ve written it. )
6. Close the oven door and continue baking for another 6 to 8 minutes or till golden and crispy around the edges. Remove from the oven and let cool on the pan for about 5 minutes, then carefully transfer to a cooling rack. If the cookies are too soft for your liking once cooled, just pop them back in the oven for a few more minutes.
7. These cookies are best eaten the day they are made and will lose their crispness over the course of the day. But if needed, they can be stored in an airtight container in the fridge for a few days.
Sadie says
Ahh, these are my favorite cookies! Yum!
Karla Ciniglio says
I recently discovered coconut dyrup. It tatste just like maple syruo yet very low GLYCEMIC. Can that be SUBSTITUTED for the sugar?
Jenni Hulet says
Well this recipe used maple sugar so that wouldn’t work here. It does taste different than maple syrup, so that would be personal taste. Also it has a different acidic nature so it cools affect the rise in some recipes.
Maureen Sutherland Weiser says
Can’t wait to try these! They look soooo delicious! did you have better results with ghee or shortening? i have both.
cheers,
maureen
nicolette c says
What is the best type of maple sugar to use? i’ve had some trouble with other recipes & using the finer ground maple sugar vs the more heavy granular type.
Jenni Hulet says
The best thing to do is to weigh it. But this would only be an issue in a very sensitive recipe.The coarser textures, usually store bought will weigh out more like regular sugar. Finer grinds (often homemade maple sugar is just finer)can weigh more per equal measurement, as it can fill the cup more and pack more. Often times, it is recommended to use a ratio more like 3/4 cup maple sugar in place of 1 cup regular sugar. N+Both because maple can be more concentrated and because it can be finer in texture. For things like meringue I always weigh it out and then regrind to almost a powder. Otherwise it can have trouble dissolving into the egg.
marla says
I cannot have coconut. Do you have any substitute suggestions? Also, can I use maple syrup instead of maple sugar? And what is a good brand of vanilla extract? Thanks!
Jenni Hulet says
Any milk will do. Sorry but no, maple syrup will not work for this recipe. Too much liquid.
ChriStina says
Jenni, i was giFted your book for chriStmas and these cookies are a hit. The best cHocolate chip cookies i have Ever made (paleo and non). Thank you!
Carol Roberts says
I’m thrilled to have come across your recipe and excited to bake these cookies. The ingredients are pretty similar to the ingredients I always use WHEN I bake. I wanted to extend a compliment to the Presentation in which you’ve created here. The FLOWERS in the vase are fabulous. Off to bake!
Jenni Hulet says
Thank you so much! Am super glad you love them. And I always appreciate people who appreciate beauty!!
Foodie2000 says
Can i put theses in an 8×8 dish and bake them like blondies?
Jenni Hulet says
It would likely not work with these but I do have a Blondie recipe in the blog. Just omit the add ins if you want plain blondes.
https://theurbanposer.com/maple-candied-bacon-blonde-brownies/
Foodie2000 says
Ok thank you so much!