You can have your cookie and eat it too…

Over the past couple of months I’ve been trying to follow the Paleo diet. Basically, it’s a diet/lifestyle in which you do not have grains, beans, sugar, dairy, alcohol, etc. Besides it’s positive effect on my waist line it also makes me feel great; no more stomach aches or “food comas”. Now, if I was really good I’d be following it 100% of the time, but I just can’t live a life without the occasional pastry, pasta, drink, or cookie. I love food too much. 🙂

Recently my friend who knows my paleo diet cheating ways, sent me a paleo chocolate chip cookie recipe. I immediately decided to give it a go. After reviewing the ingredients of the recipe I quickly decided it was lacking a couple key elements that for me MAKE a chocolate chip cookie. In my typical fashion I modified the recipe my friend sent me and came up with my own. 🙂 Technically because I put brown sugar in this recipe it is no longer paleo, BUT it is gluten free and dairy free! These cookies are so good that I decided to bring them with me to a party this past week and a then to a concert and both times even the initial skeptics ended up devouring them while saying “Wow, these are amazing! I want more!”

Gluten Free Dairy Free Chocolate Chip Cookies

Yields: Approximately 24 cookies

Prep Time: 15 minutes

Cook Time: 10-12 minutes (watch carefully)

Ingredients:

  • 3 ½ Cups Almond Meal
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • ½ Cup Softened Coconut Oil
  • ¼ Cup Agave Nectar
  •  ¼ Cup Light Brown Sugar
  • 2 Brown Cage Free Egg
  • 1 tsp Good quality Vanilla Extract
  • ¼ tsp Freshly Grated Nutmeg
  • ¾ Cup Semisweet Chocolate Chips

Directions:

  1. Preheat Oven to 325 degrees
  2. Grease (or use SilPats) cookie baking sheets
  3. Sift almond meal, baking soda,  nutmeg and salt in a medium sized bowl
  4. Beat agave nectar, coconut oil, and brown sugar till creamy
  5. Add eggs & vanilla to wet mixture
  6. Gradually add dry mixture to wet mix and blend well
  7. Fold chocolate chips into batter
  8. Place small mounds (about 1 Tb.) of dough on baking sheets (it’s best to use a cookie dough scooper for consistent sized cookies)
  9. Bake for 10-12 minutes or until cookies look slightly under done
  10. Allow to cool for a couple minutes on baking sheet then transfer to a wire rack to cool all the way
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Categories: Cookies

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One Comment on “You can have your cookie and eat it too…”

  1. November 11, 2012 at 5:31 pm #

    yumm!

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