Time for a gluten free recipe that is easy to make, tastes delicious, and is dessert. How can it not be delicious though? It has CHOCOLATE! And, adding high quality vanilla makes for a match made in heaven. In fact, my family has been known to eat these as part of our breakfast.
Kamea, Greg, and my mom give these a thumbs up. Pair one with a cup of organic coffee or tea, and you’re set.
You’ll notice that my recipe yield is six cookies which might not seem like very many. I can explain that. One of my tricks to staying healthy and not eating too many baked goods, even if they are gluten free, or paleo, etc… is not making huge batches. I know myself, and if I make a big batch I will eat more than I should. That in mind, these cookies are pretty big in size.
I also want to say that I like to make my baked goods with as little sugar as possible, so you’ll see that in addition to the super dark (85%) chocolate bar, the only additional sweetness is 2 tablespoons of sweetener. If you want it sweeter, then I’d recommend adding another 2 tablespoons (or more) of sweetener. Or, you could use a chocolate bar that isn’t as intense as I prefer. Or, you can bake them as is and before serving smear on some grass fed butter and add a drizzle of raw honey or maple syrup.
One more thing to note is that I use blanched almond flour for most of my baked good recipes as it yields the best “gluten free baking” result (occasionally I use coconut flour or a combo of the two). And, because I’m a real stickler for organic, I only buy organic blanched almond flour. I think I heard Jillian Michaels say once that conventional almonds are one of the more heavily sprayed crops. I don’t know if that’s true, but I try to do everything organic anyway. The only place I’ve found (so far) for organic blanched almond flour is Nuts.com and they’re a superb company. From what I gather, everyone who uses them loves them.
Vanilla Chocolate Chunk Cookies (Paleo Gluten Free Recipe)
Yield: 6 large cookies
- 2 cups blanched organic almond flour
- 1 heaping teaspoon upgraded vanilla powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 2 tablespoons sweetener (maple syrup, honey, or coconut nectar)
- 2 tablespoons high vitamin butter oil (or coconut oil, if strict paleo)
- 2 pastured organic eggs, room temperature
- 2 ounces dark organic chocolate bar, chopped
- Preheat your oven to 325 degrees F (I use a Breville SmartOven). Line a cookie sheet with parchment paper.
- Combine the dry ingredients in a medium size bowl.
- Stir the wet ingredients together in a small bowl.
- Add the wet ingredients to the dry ingredients and stir together.
- Fold in the delicious chocolate chunks.
- Use an ice cream scooper to scoop out the cookie batter onto the cookie sheet. Gently flatten the cookies a bit.
- Bake the cookies for 15 to 20 minutes (or until done as shown by inserting a cake tester in one and it coming out clean). Let them cool on the pan for 15 minutes or more. Enjoy!