The best chocolate chip cookie recipe:
- ¼ cup room temperature butter
- 1 free range egg at room temperature
- ¼ cup coconut sugar
- 2 Tablespoons raw honey
- 2 teaspoon vanilla extract
- 1 ½ cups blanched almond meal
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ½ teaspoon celtic sea salt or Himalayan salt
- ½ cup dark chocolate chips or Changing Habits cacao wafers broken in quarters.
Line a baking tray with baking paper and preheat to 180 degrees.
Process the butter and egg in a food processor for 15 seconds.
Add in the coconut sugar, honey and vanilla and process until combined.
Add in the almond meal, coconut flour, baking soda, and salt and process 30 seconds, scraping down sides half way to ensure all is combined.
Stir in the choc chips
Place heaped tablespoons of mixture onto the tray and press down to 2cm thick. Bake in the oven at 180 degrees for 10minutes.
Step 6: Carefully slide the cookies off the tray off onto a wire rack (they will still be soft, but they will harden up when they cool).
Link to Danielle’s original recipe HERE on her website, or it is also in her cookbook.
Danielle's banana bread recipes is one of the best paleo banana bread recipes i've found too.
Palm sugar = coconut sugar
Almond flour = blanched almond meal
Danielle uses palm shortening a lot, but I have found using butter in it’s place works great.
Danielle also has a conversion page at the back of the book to easily look up converting oven temperatures from degree Fahrenheit to degrees Celsius