It’s the most wonderful time of the year! Because it’s starting to look a lot like Christmas (and holiday) cookies!! What are you guys making this year? First up for me: Paleo Chocolate Chip Cookies.
Nothing screams Christmas time more to me than whipping up a whole batch of holiday cookies. Every year growing up, my best friend, brother, and neighbors would all make a huge list of about 10-12 different cookies we wanted to make, and then just take a weekend to make them all. The epicness was real. Mind you, this was before I found out I had celiac, was lactose intolerant, the whole nine yards…so I didn’t have any dietary restrictions and could eat all the flour/butter/milk/traditional cookie ingredients I wanted without consequence (or so I thought, anyway).
Chocolate chip cookies were always my favorite. No super special family secret recipe, just the one on the back of that yellow bag of chocolate chips we all know and love(d?). Seriously, we made that recipe so many times I can recite it by heart. Even though I can’t eat a good number of those ingredients anymore. The struggle is real you guys!
So now, cookie making is a little more of a challenge. You’ve heard about my woes of gluten-free baking (spoiler alert: I stiiiink at it), so tackling an old recipe I used to love to make it gluten-free and Dana-friendly is a challenge to say the least. Like I had to make these cookies 6 times before I actually got the recipe the way I wanted it to be. But MAN are they delicious! Plus, the addition of cashew flour…new obsession. see: Dark Chocolate Chip Pumpkin Bread. I die of happiness a little inside.
I feel like these cookies should come with a warning label. Side effects may include: family members fighting over the last cookie, a new obsession of using cashew flour (guilty), not being able to stop after just one….and exclamations across your crossfit gym of “WTF ARE YOU SERIOUS DANA!? HOW DID YOU DO THIS?!”
I mean, chewy in the middle, crispy on the edges…what more could you want in a chocolate chip cookie?
Happy cookie making! What’s on your baking list this year?
- 16 oz 365 raw cashews (to make cashew flour - you’ll need 2 cups)
- ⅓c coconut flour
- 1 tsp baking soda
- 1 tsp sea salt
- 1 tsp vanilla
- ¼ cup oil/butter - browned ghee
- ⅓ cup maple syrup
- ¼ cup coconut sugar
- 1 egg
- 1 cup 365 dark chocolate chunks (or your favorite chocolate chips!)
- Preheat oven to 350 and line a baking sheet with parchment paper.
- In a food processor, pulse the cashews until they resemble a fine flour, but not so much so that they turn into nut butter. Measure out 2 cups, and place in a small bowl for the dry ingredients. Save the rest for another recipe!
- Cream room temperature butter, sugar, maple syrup, eggs, and vanilla together with a stand mixer or hand beater until well combined. In a separate bowl, stir together the dry ingredients. Use a rubber spatula or wooden spoon to incorporate the dry ingredients and chocolate chips in with the wet ingredients. Freeze for 20-30 minutes.
- Prepare a baking sheet with parchment paper.
- Once the dough is chilled, use a level tablespoon to shape cookie balls onto the sheet. This will make multiple batches, so make sure you refrigerate the dough in between each batch (otherwise the cookies will spread totally flat).
- Bake for 12-15 minutes on the middle rack of the oven, until just browned around the edges.
- Leave on the cookie sheet for 5-10 minutes to cool. (They may flatten out a bit - don't worry!) Then remove to a rack. The longer you leave them on, the crispier they'll get.
This recipe is part of a sponsored collaboration with Whole Foods to share updated versions of your favorite traditional holiday recipes! Share your favorite on instagram or twitter with the hashtag #MyHolidayTradish!