These paleo chocolate chunk cookies are gluten-free and have no added sugar.
Happy Sunday! We've had a very productive weekend over here. I finished our back to school shopping yesterday and my daughter's all set with her summer work which feels like such a relief. Today, we spent the day at the Science Museum in Boston and had a blast. It's been cloudy and raining on and off all day but we made the best of it.
We baked these paleo cookies yesterday in the afternoon because it was raining and dreary outside too. The gingham plate I found at Michael's in the morning was calling for cookies, don't you think? This is probably my favorite mix to date so I wanted to share it with you guys. They are still pretty healthy!
Here is the recipe I used:
Ingredients
2 cups Bob's Red Mill almond flour
1/4 cup Bob's Red Mill tapioca flour
1/2 tsp baking soda
1/4 tsp salt
1 banana mashed
1/2 cup Enjoy Life chocolate chunks
1 tsp almond flavor
1 egg
1/4 cup coconut oil
1/4 cup unsweetened applesauce
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Preheat the oven to 350 F. Line a baking sheet with parchment paper. Peel and mash the banana. Incorporate the rest of the wet ingredients and mix well. In a separate bowl, mix the dry ingredients together. Combine the wet and dry ingredients. Fold in the chocolate chunks last gently. Use 1.5 tbsp mix/cookie and flatten them gently with a fork. You will find that the dough is a little sticky but still easy to work with. Bake the cookies 18 minutes at 350 F. Let them cool on a rack and enjoy!
Here are the nutrition facts for these cookies:
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Not bad! They are low in sugar and have a good amount of fat in them so they should feel satisfying. I am loving the chocolate chunks!
Who can resist milk and cookies, right? How do you like your chocolate chip? Doughy? Crunchy? These have a bit of a doughy consistency.
I hope you enjoy these cookies! I think I'll be baking another batch soon.
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