Soft, Chewy, and Gooey Paleo Chocolate Chip Cookies

Need a gluten free, paleolithic, lacto ovo vegetarian, and fodmap friendly hor d'oeuvre? Soft, Chewy, and Gooey Paleo Chocolate Chip Cookies could be a great recipe to try. This recipe serves 15 and costs 74 cents per serving. One serving contains 212 calories, 5g of protein, and 15g of fat. From preparation to the plate, this recipe takes approximately 25 minutes. Only a few people made this recipe, and 6 would say it hit the spot. This recipe from The Roasted Root requires sea salt, dark chocolate chips, ghee, and maple syrup. Taking all factors into account, this recipe earns a spoonacular score of 13%, which is rather bad. Users who liked this recipe also liked Soft and Chewy M&M Chocolate Chip Cookies, Soft and Chewy Chocolate Chip Cookies, and Soft + Chewy Chocolate Chip Cookies.

Servings: 15

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsPreheat the oven to 350 degrees F.Mix together the ghee, pure maple syrup, almond butter, and vanilla extract in a stand mixer fitted with a paddle attachment until very creamy. Add the egg and mix just until combined. (these are the wet ingredients)In a separate bowl, stir together all dry ingredients (almond flour, tapioca flour, cinnamon, baking soda, and sea salt).Mix the dry ingredients in the mixer with the wet ingredients until a dough forms.Drop wads of dough onto a large baking sheet (you can also roll the dough into a balls and place balls on the baking sheet). Bake on the center rack of the oven 8 to 12 minutes (I baked mine for 10 on the dot), depending on desired level of goo or crisp.Remove from oven and allow cookies to cool 2 minutes before transferring them to a wire rack to cool the rest of the way. Consume fresh out of the oven!

 

Step by step:

1. Preheat the oven to 350 degrees F.

2. Mix together the ghee, pure maple syrup, almond butter, and vanilla extract in a stand mixer fitted with a paddle attachment until very creamy.

3. Add the egg and mix just until combined. (these are the wet ingredients)In a separate bowl, stir together all dry ingredients (almond flour, tapioca flour, cinnamon, baking soda, and sea salt).

4. Mix the dry ingredients in the mixer with the wet ingredients until a dough forms.Drop wads of dough onto a large baking sheet (you can also roll the dough into a balls and place balls on the baking sheet).

5. Bake on the center rack of the oven 8 to 12 minutes (I baked mine for 10 on the dot), depending on desired level of goo or crisp.

6. Remove from oven and allow cookies to cool 2 minutes before transferring them to a wire rack to cool the rest of the way. Consume fresh out of the oven!

Nutrition Information:

covered percent of daily need