It’s after Memorial Day, which means it’s basically summer, which means my kids aren’t supposed to get sick. Yet, somehow, they are. Max came home from school yesterday not feeling so hot, and by this morning it had spread like wildfire throughout the house (minus my husband and I… for now). Lilah is doing alright, but Theo and Ella are in rough shape. I put a call in to our pediatrician and apparently there is some sort of nasty bug going around, so we are riding it out at the moment. Somehow between the kids napping and me tending to their every need, I managed to bake a batch of my Paleo chocolate chip cookies and snap some photos to share the recipe with you guys. These cookies couldn’t be easier to make, and I love that they use clean ingredients. I generally use Enjoy Life brand chocolate chips, but have also used the ones from Trader Joe’s, which is also where I purchase my almond flour. I found a liquid form of coconut oil at Target awhile back, and it has been a total game changer for baking. Besides that, the other ingredients are pantry staples!
- 2.5 cups of almond flour
- 1/4 cup of coconut oil, melted (or in liquid form)
- 1/4 100% pure maple syrup
- 1 egg
- 1/4 tsp salt
- 1/2 tsp baking soda
- 2 tsp vanilla extract
- 1 cup Enjoy Life chocolate chips
- 1. Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silpat.
- 2. In a large bowl, whisk together dry ingredients, and then add in the wet ingredients.
- 3. Fold in chocolate chips.
- 4. Drop the dough by rounded Tablespoons (I use a mini scoop) onto the baking sheet, and pat each cookie to flatten.
- 5. Bake for 8-9 minutes until edges are golden brown.
- 6. Remove from oven and allow to cool on baking sheet for about 10 minutes before moving to a cooling rack or plate.
- 7. Enjoy!
Leave a Reply