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.
Grain Free, Thin Chocolate Chip Cookies
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
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.