Chewy Small Batch Paleo Chocolate Chip Cookies
Do you ever just want like … a few cookies? Not a whole batch? Me - all the time. Like I want a couple for now and maybe one for tomorrow, but then that’s it. When I learned about small batch cookie recipes, I was in love. Because how many times do you try to cut a recipe in half, and it just doesn’t work?
These cookies are for those of you who love a chewy cookie with only a slight crunch on the outer rim. They’re meant to bend slowly apart like in the TV shows or commercials…aka delicious ness. They’re also not overwhelmingly sweet - which is what I prefer, because then you don’t feel bad eating a 2nd! So yes this batch can run out quickly. Beware!
Active Time: 25 Inactive Time: 25 mins Yields: 6
Per Serving: 176 cal 3.4 g protein 12.3 g fat 13.9 g carbs
Ingredients:
30 g (2 tbsp) almond butter
14 g (1 tbsp) refined coconut oil, melted
55 g (1/4 cup) coconut sugar
5 g (1/2 tsp) vanilla extract
20 g (3 tsp) Lakanto Classic Sweetener
15 g (1 tbsp) water
50 g (1/2 cup) almond flour
7 g (1 tsp) coconut flour
1/4 tsp baking soda
1/2 tsp baking powder
1/16 fine sea salt (not a lot at all!)
21 g (1/8 cup) mini chocolate chips (I use Enjoy!)
Directions:
1. In a microwave safe bowl, measure out the coconut oil and melt in the microwave (I do 30 seconds).
2. Mix in the almond butter, coconut sugar, classic sweetener, vanilla and water into the coconut oil. Mix until well combined. Let sit for a few minutes (I normally just put away or wash dishes for 5 mins).
3. Add the almond flour, coconut flour, baking soda, baking powder, and salt. Stir until well combined, but make sure to not overwork.
4. Fold in the chocolate chips.
5. Put in the fridge to chill for 15 mins.
6. After 15 mins, preheat the oven to 350 degrees F and take out the cookie dough. Prepare a baking sheet with parchment paper.
7. Split dough into 6 even balls. Place onto parchment paper. Flatten out a little with your hand as the cookies won’t spread that much when baking. I also always shape the edges so they’re smooth, and mound them down, so each cookie looks like a mini “hill”.
8. Bake for 8 minutes, then remove sheet. Allow to cool for 5 mins on the sheet before switching to a cooling rack. Let sit for at least 5 min on the cooling rack before eating/serving.
9. Enjoy! We’ve never not finished them within 3 days, but I would recommend placing in airtight container for 3-4 days at room temperature, then transferring to the fridge.
