Time to Share!
As most of you already know, I took a couple years off from Crossfit training in order to train for a Half Ironman and to ride my dirt bike more often. Back in December I started back to Crossfit. My food blog has so many components to it that I hadn’t focused on ZONE or PALEO styled recipes in quite some time. I finally got my shopping list together and hit SPROUTS and Trader Joe’s for all my favorite organic products. My cabinets are fully stocked now. These cookies came out very good! You can tell they will be delicious, when you want to eat the cookie dough by the spoonful. ENJOY!
Yields: 4 dozen cookies
· 3 cups blanched almond flour or almond meal
· 1 tablespoon organic coconut flour
· Optional: 1 teaspoon of Flaxseed meal
· 1¼ teaspoons kosher salt (or 1 teaspoon sea salt or regular table salt)
· ¾ teaspoon baking soda
· ½ teaspoon baking powder
· ¼ cup organic ghee, melted (you could also use coconut oil)
· ¼ cup organic shortening, such as Spectrum®, melted
· ¼ cup organic sugar, such as SweetTree®
· ½ cup organic light or regular agave nectar
· 1½ teaspoons unsulphured molasses, such as Grandma’s®
· 2 large eggs, at room temperature
· 1½ tablespoons pure vanilla extract
· Optional: 1 tablespoon of Almond Butter or Organic Peanut butter
· 1 (8-10 ounce) package Semi-sweet Chocolate Mega Chunks, chopped. You can omit the chocolate chips all together for an even healthier cookie but I WOULDN’T J
In a large mixing bowl, whisk together flours, salt, baking soda and baking powder; set aside.
In a large bowl prepare your cookie dough. Combine warm melted ghee or coconut oil, shortening and coconut palm sugar or organic sugar of your choice.
Process mixture for 1 minute to help melt and break down the hard larger sugar crystals.
Add the remaining wet ingredients and process with hand mixer or food processor until well combined, smooth and creamy. If using a stand mixer, transfer wet mixture to work bowl.
Add flour mixture a little at a time, until dough is completely blended and smooth.
If using a food processor, scrape into a medium bowl.
Stir in chocolate chips.
Allow dough to rest, uncovered, for 15 minutes at room temperature. This will allow the flours to absorb the free liquids and become saturated. You will notice the dough will become more solid upon standing and more ideal for portioning and shaping before baking.
Meanwhile, arrange oven racks in center of oven and preheat oven to 350º F.
Line two insulated baking sheets with parchment paper and set aside.
Alternatively, place a half baking sheet atop another and line with parchment paper. Using insulated baking sheets will prevent these nut flour cookies from overbrowning on the bottom as they bake.
Drop cookie dough 1 level scoopful at a time using a ¾-ounce cookie scoop (mini ice cream scooper, onto the prepared cookie sheets. (If you do not have a ¾-ounce cookie scoop, scoop portions of dough measuring approximately 1 tablespoon each.)
Cookies should be about 1½ inches apart—about 12 per cookie sheet.
Bake in preheated oven until the edges are light golden brown and centers are still puffy, lightly crackled and appear a bit uncooked, about 10 to 11 minutes. Do not bake over 12 minutes or cookies will be too hard and dry. I rotate the cookie sheet about 5 minutes in.
You can allow cookies to cool significantly on baking sheets, about 8 to 10 minutes, before removing as they are fragile straight from the oven or if you feel confident you can carefully remove each cookie with a spatula and place on a cooling rack so they won’t continue to cook on the hot cookie sheet.
Keep cookies stored in an airtight container at room temperature or freeze. Upon storing in an airtight container at room temperature, the cookies are nice, buttery and chewy just like “soft batch-style” chocolate chip cookies.
These are also VERY YUMMY! Almond Flour Cut-Out Paleo Cookies: