If there was a perfect chocolate chip cookie, this would be it.
Guys, I’m totally serious – this is definitely the one. I have made a lot of chocolate chip cookies in my mamma days, from regular chocolate chip to Hatch Chile Chocolate Chip, to Oatmeal Chocolate Chip Lactation Cookies…. but these….
These just ROCK the block. My kids have asked for them umpteen times since then and they can’t get enough – even the smallest of the littles who just turned one loves to test them for me straight off the cookie sheet. They are absolutely delicious.
These gluten-free chocolate chip cookies with tapioca starch are the perfect combination – soft, thick, chewy… with just enough sweetness to carry you back for another bite. Don’t even talk about the dark chocolate… oh YUM. Perfect oozing chocolate morsels make you want to run and pour a glass of milk.
You can’t eat cookies without dunking them in a tall glass of raw milk – can you?!
Not only are they delicious, they hold up incredibly well – we made ours late at night, and the next morning, they were even better than they were fresh from the oven.
Once you combine all the ingredients, throw the mixer bowl in the fridge to chill the dough – this is incredibly important and you can’t miss this step! The dough needs to be chilled before you throw it onto balls on your cookie sheet, 3-4 inches apart.
After 13-14 minutes in the oven, pull them out and gently set down (pan will be hot, obviously!) – take a fork or, a small glass and gently push the cookies down to flatten just a bit. I love flatter cookies over mounds – they make me feel like I have more to eat.
Let those cookies sit for 10-15 minutes to finish cooking on the sheet pan you placed on the counter, and as they cool, pour yourself a tall glass of raw milk … you’ll need it! Then call in the gang… and get ready to see the fighting commence as little hands grab a ton of cookies off the tray.
I have no doubt that they will be the best cookies you will ever make – and you don’t have to feel quite as guilty about enjoying one or two (in moderation of course!)
Before you get started with these cookies, here are some common questions answered:
Is Chocolate Paleo?
Most chocolate chips are not Paleo because they contain soy lecithin, artificial ingredients, grains and other non-Paleo ingredients. But dark chocolate is permitted (in moderation) in the Paleo diet and there are many brands that are gluten-free, soy free and refined sugar free – like Enjoy Life brand.
Dairy is not Paleo, so why are you talking about raw milk?
You are right in that dairy is not Paleo – but raw dairy is entirely different than traditional pasteurized dairy. Many true Paleo families may disagree that raw dairy shouldn’t be consumed in a traditional Paleo diet because early man did not consume milk or dairy products.
But this study shows that early man did consume dairy when they found early pottery fragments with traces of raw milk fat over 9,000 years ago. Raw milk is rich in fat soluble vitamins A, K and E. It’s also rich in water soluble vitamins C and B-complex. All of these vitamins are necessary for good oral health. Unlike pasteurized milk (which is void of lactose – that helps you digest the milk proteins), raw milk is fully digestible, even for those who would traditionally struggle with dairy.
Sure, it’s not part of a true Paleolithic diet, but it’s part of our diet and we find it to be an invaluable part of our children’s health.
A thick, soft and decadent chocolate chip cookie that's gluten-free, grain-free, and Paleo.
Ingredients
- 1/2 C. coconut palm sugar
- 1/4 C. coconut oil, melted
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 1/2 C. tapioca starch/flour
- 1 1/2 C. super fine, blanched almond flour
- 1/2 tsp salt
- 1/3 C. dark chocolate chips (I recommend Enjoy Life Brand or you can Make your Own)
- 1 tsp baking soda
- 1/2 tsp cinnamon
Instructions
- In the bowl of your mixer, combine the 1/4 C. of the coconut palm sugar, coconut oil, eggs and vanilla and beat until well mixed.
- In a separate bowl, combine the rest of the coconut sugar, tapioca flour, almond flour, salt, baking soda and cinnamon - mix well to combine. Scoop out 2 large Tbsp of the dry mixture and put in a separate bow with the chocolate chips and toss to coat.
- Mix the other dry ingredients in the larger bowl together and make a well in the center. Add the wet ingredients, followed by the chocolate chip mixture. Mix just until combined. The mixture will be very soft and moist.
- Cover the bowl with plastic wrap and refrigerate, at least one hour.
- When you are ready to bake the cookies, pre-heat the oven to 350 degrees F. Line your cookie sheet with a baking mat or parchment, and prepare the dough by removing from the fridge.
- Using an ice cream scoop or cereal spoon, divide the dough into equal portions (we got 16 cookies), and roll into balls. Place 3-4 inches apart on the prepared baking sheet.
- Put the baking sheets in the oven on the center rack for 13-14 minutes, until the edges start to brown, and the center is starting to set. You don't want to wait too long - it's best to remove when they are a little soft and let them finish on the baking sheet.
- Remove from the oven and allow the baking sheet to cool for 10-15 minutes - the cookies will finish cooling on the baking sheet. Remove and cool completely before serving. Enjoy with a nice, tall glass of raw milk (if desired).
Recipe adapted from Cotter Crunch
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