Crockpot Paleo Cookies with Chocolate Chips

Crockpot Paleo Cookies with Chocolate Chips is a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly dessert. One serving contains 297 calories, 5g of protein, and 20g of fat. For 91 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of almond meal, salt, coconut sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. 9081 person were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 2 hours and 35 minutes. It is brought to you by Food Faith Fitness. Taking all factors into account, this recipe earns a spoonacular score of 17%, which is rather bad. Users who liked this recipe also liked Paleo Chocolate Chips Cookies, Vegan Paleo Banana Muffins with Chocolate Chips, and Chewy Chocolate Molasses Cookies with White Chocolate Chips.

Servings: 8

Preparation duration: 5 minutes

Cooking duration: 150 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Line a 5 quart crock pot with parchment paper and rub with coconut oil. Set aside.In a large bowl, beat together the melted coconut oil and coconut sugar. Add in the egg white and vanilla extract and beat until well combined.Pour the almond meal, baking powder and salt into the oil mixture and stir until well combined. Stir in the chocolate chips.Transfer the dough into the Crock pot and press down evenly. It can be a little tricky with the parchment paper.Cook on LOW heat until the outside of the cookies appear golden brown, and the inside is still soft. About 2 - 2.5 hours. Mine was perfect at 2 hours and 15 minutes. Be careful not to overcook the bars as they firm up A LOT once cooled.Once cooked, carefully use the parchment paper as a handle and gently lift the bars out of the Crock pot* and transfer to a rack to cool completely.Once cooled, cut and DEVOUR.

 

Step by step:

1. Line a 5 quart crock pot with parchment paper and rub with coconut oil. Set aside.In a large bowl, beat together the melted coconut oil and coconut sugar.

2. Add in the egg white and vanilla extract and beat until well combined.

3. Pour the almond meal, baking powder and salt into the oil mixture and stir until well combined. Stir in the chocolate chips.

4. Transfer the dough into the Crock pot and press down evenly. It can be a little tricky with the parchment paper.Cook on LOW heat until the outside of the cookies appear golden brown, and the inside is still soft. About 2 - 2.5 hours. Mine was perfect at 2 hours and 15 minutes. Be careful not to overcook the bars as they firm up A LOT once cooled.Once cooked, carefully use the parchment paper as a handle and gently lift the bars out of the Crock pot* and transfer to a rack to cool completely.Once cooled, cut and DEVOUR.

Nutrition Information:

covered percent of daily need