Paleo Eats | Chocolate Chip Cookies + Epic Giveaway
Paleo Eats | Chocolate Chip Cookies + Epic Giveaway might be a good recipe to expand your dessert recipe box. One portion of this dish contains about 4g of protein, 11g of fat, and a total of 142 calories. For 50 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 18. 28 people were impressed by this recipe. This recipe from Cook Eat Paleo requires blanched almonds, dark chocolate chips, dates, and unsweetened shredded coconut. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 34%. Soft & Chewy Coconut Flour Chocolate Chip Cookies (gluten free!) … & Fave Five Friday: Healthy Mother’s Day Brunch Eats, Black and White Chocolate Chip Cookies & a Giveaway, and 5 Ingredient Peanut Butter Chocolate Chip Cookies and a Giveaway are very similar to this recipe.
Servings: 18
Ingredients:
2 cups blanched, superfine almond flour
½ cup dark chocolate chips
8 whole Deglet Noor dates, pitted
1 large egg
¼ teaspoon ground cinnamon
1 tablespoon maple syrup
¼ teaspoon sea salt
½ cup unsweetened shredded coconut
½ teaspoon vanilla extract
Equipment:
baking paper
baking sheet
oven
food processor
Cooking instruction summary:
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.Place the dates in a food processor and pulse for 30 seconds to break them up. Add the almond flour, coconut, egg, maple syrup, salt, vanilla, and cinnamon and pulse for 1 minute to combine.With a spoon, mix in the chocolate chips.Shape a large spoonful into a 2-inch ball and place it on the prepared baking sheet. With a cup, flatten the ball to inch thick. Repeat with the rest of the dough.Bake for 10 to 12 minutes, or until golden brown. Remove from the oven and let cool on a rack before serving.Store leftovers in an airtight container at room temperature for 3 to 5 days.
Step by step:
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
2. Place the dates in a food processor and pulse for 30 seconds to break them up.
3. Add the almond flour, coconut, egg, maple syrup, salt, vanilla, and cinnamon and pulse for 1 minute to combine.With a spoon, mix in the chocolate chips.Shape a large spoonful into a 2-inch ball and place it on the prepared baking sheet. With a cup, flatten the ball to inch thick. Repeat with the rest of the dough.
4. Bake for 10 to 12 minutes, or until golden brown.
5. Remove from the oven and let cool on a rack before serving.Store leftovers in an airtight container at room temperature for 3 to 5 days.
Nutrition Information:
covered percent of daily need
