My favourite season is finally here. You know, I’m one of those people who starts getting excited about Christmas months ahead. Pathetic, I know… but I just love everything about this season. After just arriving back from a few weeks in Australia (which explains my lack of posting), filled with sun and beaches, I was so excited and ready to welcome the cold dark weather that awaited us upon arriving back in London. So far this week has been filled with Christmas trees, big woollen knits and lots of cozy Christmas baking …and naturally, I couldn’t be more excited.
Speaking of baking… what is Christmas without an abundance of sweets? After experimenting with a few different “healthy” holiday cookie recipes, I found a winning recipe and these paleo choc chip cookies are the result. A recipe that will definitely feature at our table of sweets this Christmas.
Made with wholesome ingredients including almond flour, coconut oil, hazelnut butter and 85% organic dark chocolate, these little cookies are decadent, satisfying, and much healthier than traditional cookies.
Nutritionally these grain-free cookies are high in fibre and relatively low in sugar (certainly so when compared to other varieties) and will, unlike other sweets, not send your blood sugar levels rocketing. The almonds and hazelnuts are a great source of heart healthy fats and also easy on the digestive system, making them perfect for those who follow a paleo diet and/or don’t tolerate gluten and grains very well.
I used Green & Blacks 85% dark organic chocolate – an old and faithful favourite of mine. It is rich and creamy, a good source of antioxidants, and low in sugar… (it always hits the spot). I always have a stash of this in my fridge and find one of two squares perfectly satisfying when a chocolate craving hits me. Since I love dark chocolate, I think this one is perfect for these cookies. However, if you’re not a fan of dark chocolate you can use any type of chocolate you prefer.
|Paleo Choc Chip Cookies||
- 1 cup (100 gm) almond flour
- 20 gm (3/4 oz) 85% dark chocolate, roughly chopped
- 1 tbsp hazelnut butter (almond, cashew or peanut butter work as well)
- 2 tbsp extra virgin coconut oil
- ½ tsp orange zest (optional)
- 2 tbsp honey (agave or maple syrup can be used too)
- ⅓ of a vanilla bean stalk (or 1 tsp vanilla extract)
- ½ tsp bicarb soda
- ⅛ tsp sea salt
- Preheat oven to 150°C (300°F) and grease a big flat baking plate with coconut oil.
- Combine almond flour, bicarb soda, salt and orange zest in a bowl.
- Add coconut oil, agave, vanilla extract and hazelnut butter and combine well with a spoon until mixture sticks together.
- Fold in the roughly chopped chocolate pieces and press the dough with your hands until it becomes one big sticky mass.
- Scoop up a tea spoon of dough and roll it with your hands. Place on a greased baking plate and flatten gently with your fingers. Do this with all the dough.
- Bake the cookies in a preheated oven, on one of the middle ridges, at 150°C (300°F) for 8-12 minutes until golden brown. (Note that baking time may vary with different ovens, so keep a close eye on them).
- Leave the cookies to cool for at least 10 minutes before serving (remember the cookies will still be a little soft when you take them out of the oven, but they will harden up as they cool down).
These are very easy to make but the only trick is to make sure they bake for the right amount of time, leaving them with a perfectly softened centre and not overdone. As with any cookie, “overdone” can happen pretty quickly, so make sure to keep a close eye on them as baking time also varies between different ovens. I made mine somewhat small but if you like yours a little bigger, keep in mind, that this too, may affect baking time.