As you can tell by the Sweet Treats page, I love chocolate chip cookies. I don’t think there can ever be enough variations. Especially when making paleo cookies, so many different types of flours and sweetener choices to pick from and combine. I used date sugar for these bad boys, it gives them their dark color and caramel notes. They’re chewy and chocolaty and just perfect for ice cream sandwiches!
This recipe is just another variation of my “perfect cookie equation” I love changing the ingredients and seeing the different results. It’s a simple enough recipe with ingredients you can find any your local grocer, amazong or Whole Foods.
For the ice-cream to the cookie… check out Roasted Strawberry Ice cream (paleo!)
Yields makes 24 cookies
10 minPrep Time
10 minCook Time
20 minTotal Time
- 1 cup blanched almond flour
- ¾ cup tapioca flour
- 1/4 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp baking powder
- ¾ tsp sea salt
- ½ tsp cinnamon
- 1 ½ cup date sugar
- 1 cup softened grass fed butter or solidified coconut oil
- 2 large eggs, room temp
- 2 tsp bourbon vanilla bean paste (or extract)
- 2 tsp almond milk (unsweetened)
- 2 cups semi sweet chocolate chunks (Enjoy Life)
- Pre heat oven to 350F,
- Line a baking sheet with parchment paper
- Mix almond flour, tapioca, cream of tartar, baking power, baking soda, salt & cinnamon in a medium bowl.
- Set aside.
- In the bowl of your stand mixer with paddle attachment cream together butter (or coconut oil) & date sugar on medium high until incorporated and fluffy, add in eggs, vanilla & milk.
- Once well combined, lower speed & add in flour mix.
- Once JUST combined add in chocolate chunks and fold in.
- Drop one rounded spoonful at a time, about 2 inches apart on your baking sheet.
- Will make 24+ cookies.
- Bake for 8-10minutes.
- Depending on your oven.
- Watch out for the smell, the date sugar caramelized fast and you don’t want them to burn.
- I only bake 6-10 cookies at a time & Tupperware the rest of the dough.
- When baking chilled dough, use a small ice cream scoop to make rounded mounds and add a minute or two to baking time.