As you all know, Carter suffers from quite a few food intolerances and allergies, so I always have an eagle eye out for recipes that are allergy friendly. While I don't strictly follow the Paleo Diet myself, I've found I can adapt quite a few of the recipes to suit our family. When I discovered this little recipe for Chocolate Chunk Paleo Cookies on Running to the Kitchen, the heavens opened and angels burst out into song. Cookies that were gluten, dairy and egg free? Bring it on Baby!
Chocolate Chunk Paleo Cookies from Running to the Kitchen:
Dairy, gluten and grain free chocolate chunk cookies that taste just like the real deal.
Author: Gina Matsoukas
Recipe type: cookies
Serves: 10 cookies
- 1 cup almond meal
- ⅛ teaspoon salt
- ⅛ teaspoon baking soda
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 tablespoon almond milk
- ¼ cup chopped dark chocolate pieces (I used Ghirardelli Sea Salt Soiree-highly recommended)
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silpat.
- Combine dry ingredients in a medium bowl.
- Whisk together wet ingredients in a small bowl.
- Add wet to dry and mix together.
- Fill a tablespoon measure with batter and press down to form a half-circle. Tap batter out onto baking sheet and lightly press down in the center.
- Bake for 10-11 minutes until bottoms just start to turn brown.
- Remove from oven and let cool 2-3 minutes before transferring to a wire rack. They will be soft when removed from oven but firm up in a couple of minutes.
These tasty little morsels are light, fluffy and oh-so-delicious when they're just out of the oven. Although Gina says to use a teaspoon of mixture per cookie, next time I'll use half a teaspoon to create bite sized cookies as I only managed to get 8 out of this batch. You can taste the sweetness of the honey amongst the almond meal, and the dark choc pieces were the perfect touch. Will be making these again for sure! Make sure you check out the rest of Running to the Kitchen for other healthy and delicious recipes.