Searching for the perfect chocolate chip cookie recipe that your dairy-free, gluten-free, refined sugar-free friends can eat? We were thrilled when the gals at Sweet Laurel Bakery, who specialize in paleo and vegan baking, shared with us their inspired, satisfying recipe.
Searching for the perfect chocolate chip cookie recipe that your dairy-free, gluten-free, refined sugar-free friends can eat? We were thrilled when the gals at Sweet Laurel Bakery, who specialize in paleo and vegan baking, shared with us their inspired, satisfying recipe.
There are paleo recipes. There are vegan recipes. But a paleo and vegan recipe? That's a little more difficult to find—especially if you seek something decadent and sweet.
That's why we are so excited to share with you this recipe for chocolate chip cookies, developed and photographed by Laurel Gallucci and Claire Thomas (who started the blog The Kitchy Kitchen), co-founders of the California-based Sweet Laurel Bakery, who specialize in crafting beautiful, allergen-friendly, paleo (yes, everything is free from grains and refined sugar, too!) and vegan confections.
"These little cookies are more like little shortbread cookies made with coconut—tender but crisp," says Thomas. "The shards of dark chocolate punctuate the cookies perfectly, and make these my favorite accompaniment to coffee."
Paleo-Vegan Chocolate Chip Cookies
You'll need:
• 4 ounces unsweetened baking chocolate (100% cacao), (organic is preferable)
• 1 tablespoon agave (or more depending on how dark you like it)
• 2 cups almond flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/2 cup unsweetened shredded coconut (such as Bob's Red Mill)
• 1/2 cup coconut oil, melted
• 1/2 cup agave nectar
• 1 tablespoon pure vanilla extract
• 1/2 cup homemade chocolate chips
Directions
1. Make the homemade chocolate chips. Break baking chocolate into 1-inch pieces and place in thick saucepan or double boiler. Over a very low heat, melt baking chocolate.
2. Once melted, remove chocolate from heat; stir in agave. Pour chocolate onto parchment paper and spread into a rectangle, about 8×12 inches. Place parchment in freezer for at least 20 minutes. Using a metal spoon, crack into small pieces.
3. Preheat oven to 350. Stir together the almond flour, salt, baking soda, and shredded coconut in a medium bowl. In a separate bowl, whisk together coconut oil, agave nectar, and vanilla extract. Make a hollow in the center of the dry ingredients; stir the coconut oil-mixture into the dry until incorporated. Stir in chocolate chips.
4. Place 1- to 2-inch rounds of batter onto a greased, parchment-lined baking sheet; lightly press each cookie (they don't spread much).
5. Bake for 7-9 minutes, until golden brown around the edges. Remove from the oven and place the cookies on a cooling rack.
