Saturday, January 8, 2011

Finally a crispy chewy paleo cookie

I have made numerous attempts at cookies. They have come out mushy, cakey, and just bleh. These cookies finally embrace the crispy and chewy texture that is reminiscent of the old Nestle Tollhouse recipe. The cookie base here can be made into just about any kind of cookie you want. If chocolate chip is what you want, then chop up some really dark chocolate and add it to the dough. If you want oatmeal raisin-esque, then add some sliced almonds (give them a decent chop), raisins and cinnamon. If you want ginger snap cookies, then add plenty of ginger. When you are making this I recommend doing a test run of cookies. Bake a small amount of the dough to make sure they come out appropriately. If they just fall apart add some more almond flour. It will help hold them together.

Do not be surprised if I eventually further tweak this recipe, but I finally feel like I am on the right track. :)



Paleo Cookie Recipe

2/3 cup coconut oil
1/2 cup agave (or honey)
1/4 cup yacon syrup (or maple syrup)
1 egg
2 tsp vanilla
1 1/2 cup almond flour
2 tbsp coconut flour
1 tsp baking soda
1-1.5 cup mix ins of your choice

Preheat oven to 350. Mix coconut oil, agave and yacon until light and fluffy (it is recommended to use an electric mixer). Add egg and mix well. In small bowl mix together almond flour, coconut flour and baking soda. Add dry ingredients in 3-4 batches to the wet ingredients. Stir in mix ins. Scoop scant tablespoonfuls of dough onto parchment lined cookie sheets. Bake for 10 minutes or until golden brown. Allow to cook for 5 minutes on the cookie sheet. Then transfer to a cooling rack. Pour yourself a big cup of almond or coconut milk and enjoy!

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