The Laird’s do cookies, especially Liam who pretty much will destroy any cookie that comes his way. Cookies are also one of my go to desserts as they are easy to prepare when friends and family are over or at 10:00 p.m. at night when that sweet tooth comes knocking at your door. Because of this love for cookies, I definitely try to make healthier versions. I have discovered two paleo chocolate chip cookies that are pretty yum. One is based with almond flour and the other coconut flour. What made me find two recipes is that in the paleo world, almond flour is getting slammed as not being a good alternative, but with much discussion and articles, I believe almond flour is a good alternative. However, like most foods, nothing is good in excess and almond flour is the same. (Check out the discussion here for more regarding this topic.) Enough about those details, let’s get to what we all want to know…what are these recipes and which one is the best?
Almond Flour Chocolate Chip Cookies (This recipe I pulled from several recipes and the cookies were delicious.)
1 cup of almond flour
1 teaspoon of baking powder
Pinch of sea salt
1 tablespoon of honey (or more if you prefer it to be sweeter)
1 teaspoon of vanilla extract
1/2 cup of dark chocolate chips
Directions: Mix all ingredients together, scoop on baking sheet or parchment paper and bake at 350 F for 10-12 minutes.
Coconut Flour Chocolate Chip Cookies (This recipe is from Multiply Delicious)
1/3 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/4 cup coconut oil or ghee, melted (I used coconut oil)
1/4 cup maple syrup or honey (I used honey)
2 teaspoon vanilla extract
1/3 cup dark chocolate, chopped (80% cacao and higher)
Directions: Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a large bowl, whisk together coconut flour, baking soda, seat salt, and cinnamon. Add coconut oil (or ghee), maple syrup or honey, eggs, and vanilla to the bowl and using a hand mixer mix until everything is incorporated. Stir in dark chocolate chunks. If batter is too wet add about 1/2 tablespoon coconut flour into the batter.Scoop batter using a 1-inch cookie scoop placing onto the prepared cookie sheet. Make sure the cookies are about 1-inch apart because the cookies will spread slightly. Bake for 15-18 minutes or until golden. Allow cookies to cool until trying to remove from the cookie sheet.
Both were delicious and both are extremely easy to make. The almond flour cookies were definitely a crunchier cookie. The coconut flour cookies had a pinch of cinnamon that might have won me over. Both cookies are better eaten straight from the oven as the consistency of the cookie changes when kept for another day.
If I were you, I would just go ahead and make both. The next time you are having friends over or have this need to bake (which I do often) go for these quick, easy and healthier cookie options.