Posted by shelley on Jul 11, 2009 in desserts, recipes | 26 comments
Yesterday I posted a master recipe for create-your-own primal cookies. Today I will share with you some of the cookie recipes I came up with.
Chocolate Chip Cookies
I won’t call these primal because let’s face it, they aren’t. They are, however, grain free, use a minimal amount of natural sweetener, and to my surprise, look and taste like normal chocolate chip cookies. No joke.
1 cup almond flour
1/8 tsp baking soda
few shakes of salt
5 tbsp melted butter
3 tbsp agave nectar
2 tsp vanilla extract
1/3 cup dark chocolate chips
Preheat oven to 350 degrees. Mix dry ingredients in a bowl, set aside. Mix wet ingredients in a separate bowl, add to dry ingredients and mix until well combined. Fold in chocolate chips. Spoon batter onto parchment-lined baking sheet. Bake for 10-13 minutes until set and slightly toasty. These will firm up as they cool.
Yield: 12 cookies
Double Chocolate Chip Cookies: Add 2 tbsp of cocoa powder to the dry ingredients.
Sugar Free Almond Butter Cookies
This was my attempt at making a more primal cookie. I substituted erythritol for honey or agave nectar, which worked wonderfully. Since I was adding the almond butter, I tried cutting down on the amount of coconut oil. The batter got a little dry. No matter I tossed in an egg and a banana!
1 cup almond flour
1/8 tsp baking soda
few shakes of salt
4 tbsp melted coconut oil
cup erythritol
1 mashed banana
1 egg
4 tbsp almond butter
2 tsp vanilla extract
Preheat oven to 350 degrees. Mix dry ingredients in a bowl, set aside. Mix coconut oil, erythritol, mashed banana, egg, almond butter and vanilla extract in a separate bowl, add to dry ingredients and mix until well combined. Spoon batter onto parchment-lined baking sheet. Bake for 10-13 minutes until set and slightly toasty.
Yield: 12 cookies
Banana-Nut Cookies
These were Daves favorite. I call them banana-nut because they do actually have bananas and nuts in them and I dont know what else to call them. These remained fairly soft, even after cooling. If you like a softer, chewy cookie then these are for you.
1 cup almond flour
1/8 tsp baking soda
tsp cinnamon
few shakes of salt
5 tbsp melted coconut oil
3 tbsp honey
1 mashed banana
2 tsp vanilla extract
oz chopped almonds
1/8 cup pumpkin seeds
Preheat oven to 350 degrees. Mix almond flour, baking soda, cinnamon, and salt in a bowl, set aside. Mix coconut oil, honey, mashed banana, and vanilla extract in a separate bowl, add to dry ingredients and mix until well combined. Fold in nuts and seeds. Spoon batter onto parchment-lined baking sheet. Bake for 10-13 minutes until set and slightly toasty.
Yield: 12 cookies
26 Responses to “Sort of Almost Primal Chocolate Chip Cookies and Other Recipes”
Grok says:July 11, 2009 at 9:56 am
They look and sound absolutely wonderful!!!
I’d try making them, but I pretty much had to become primal just so I could get away from cookies. They’re a serious vice of mine. I’m better off not knowing how good these are 😉
- Elizabeth says:
July 11, 2009 at 8:23 pm
I made the chocolate chip cookie recipe tonight! But since I’m like physically incapable of following a recipe exactly I made a few changes. Didn’t have any choc chips so I just left them out, used 3T cocoa powder instead of 2, and used maple syrup instead of agave. They are really good, like brownies. Yours look a lot flatter than mine…mine pretty much stayed in the blobular shapes they started in when I put them on the cookie sheet. Anyway, hubby told me to put the recipe in the keeper box he liked them so much! So thanks for the yumminess. 🙂
- Lauren B says:
July 12, 2009 at 6:29 am
I’m going to try your chocolate chip cookies when I can get more almonds. They all look soft and tasty!
- Shelley says:
July 12, 2009 at 6:49 am
Grok – Thanks. And I hear you.
Elizabeth – Maple syrup sounds like a delicious substitution. I don’t always follow recipes exactly, either. Besides, it’s often more fun not to! Strange that your dough was so much dryer… maybe we started off with slightly different amounts of the almond flour.
Lauren – Let me know how they turn out. 🙂
- Dave says:
July 17, 2009 at 6:37 pm
Yes, chocolate chip cookies are my achilles heel. I know husbands all over the world will appreciate these cookies. I sure did. 🙂
- raissa says:
July 19, 2009 at 9:27 pm
Just found this site via Tastespotting. When you say almond flour, do you mean almond meal or blanched almond flour? Thank you!
- shelley says:
July 20, 2009 at 4:30 am
Hi Raissa – I used almond flour.
- Laurel says:
July 20, 2009 at 7:27 am
Shelley:
These look wonderful, I’ll have to find some almond flour, just have almond meal.
P.S. The reason Elizabeth’s cookies were drier was the added cocoa. It’s like using more flour, spoon for spoon. What can I say, I like to share. - gcb says:
July 25, 2009 at 3:04 pm
These look yummy, and by coincidence I just found 72% cocoa chocolate chips the other week at my local Whole Foods store… 🙂 I really like the idea of “double chocolate” with the added cocoa, so I’ll probably go there when I try this!
- Jen @ MaplenCornbread says:
July 25, 2009 at 5:14 pm
These are all such great recipes, I love how wholesome and healthy they are!!
- kelly says:
July 28, 2009 at 1:51 pm
i made it with almond meal and it was still delicious 🙂 only got 10 cookies out of a batch though. gotta go make more!!
- Laura says:
August 30, 2009 at 7:40 pm
I tried these tonight and they were delicious! My kids liked them too!
The only thing was that I thought they were a little too sweet (which surprised me). Next time I think I’ll try them with 2 tbsp agave (or maybe maple syrup). Thanks for posting!
- Rachel says:
September 9, 2009 at 5:33 pm
do you make your own almond flour or buy it? (can you make your own from raw almonds?)
- shelley says:
September 9, 2009 at 6:40 pm
Rachel – I buy almond flour (aka almond meal). I have bought it online from honeyville http://store.honeyvillegrain.com/blanchedalmondflour5lb.aspx and have also bought it at Trader Joes. The former is blanched (skins removed) and has a finer texture that I prefer over the Trader Joe’s almond flour, but both work! Yes, you can apparently make your own almond flour or meal pretty easily by throwing some almonds in a food processor but I have not tried it.
- Valerie says:
February 26, 2010 at 12:53 pm
Yummy! Have been doing low carb for the past several years, and recently discovered the Primal Blueprint. That which lead me to your blog.
Have been seeking healthier baking alternatives, and this was my first attempt at making cookies using almond flour and agave. Have to say I was very impressed with both taste and texture.
My biggest critics (my kids) even gave it a thumbs up. This is definitely a keeper, and I’m looking forward to trying out some other recipes for my collection. Thanks! - Matt says:
March 25, 2010 at 8:31 am
If you use a banana in the “sugar-free” cookie each will have about 3g of sugar.
- Kathleen says:
June 12, 2010 at 3:19 pm
I just finished making the Chocolate Chip version and they came out amazing! My kids loved them! I used Ghirardelli dark chocolate chips and made them into mini-cookies- ended up with 32. I highly recommend trying them and I thank YOU for posting a great recipe I will use for years to come.
- Jayden says:
September 26, 2010 at 11:33 am
My mouth has already been drooling just from reading this recipe. these delicious recipes.
- Kelly says:
October 18, 2010 at 12:58 pm
These are delicious! My husband and two sons said they would eat these over regular cookies any day! Thanks for the recipe!
- Marco says:
November 13, 2010 at 9:30 pm
Hey Shelley, I’ve had a huge problem, with almond flour in general. I’ve done your pizza recipe and just now these cookies; for some reason the flour doesn’t hold together. Any clue as to why? The recipes taste great, the flour just won’t stick! Do you have any idea why?
Thanks
- Shelley says:
November 14, 2010 at 4:44 am
Hi Marco – Are you grinding the flour yourself? I use pre-made almond flour that I either buy online or get from Trader Joe’s. If you;re making it yourself, though, you may not be grinding the almonds fine enough.
- Marco says:
November 14, 2010 at 2:15 pm
Hmm, no I buy Bob’s Red Mill almond flour. It seems to be pretty finely ground but now that you mention that, I have noticed that it seems to be too “grainy” at times (oddly enough haha). I think I’m going to grind this one even more and see how that works. I ended up experimenting with a second batch of cookies last night; added an extra whole egg and they came out perfect. You think that would work for the pizza crust too? Thanks Shelley!
- stephthegeek says:
December 27, 2010 at 12:05 pm
Made the chocolate chip cookies with sugar free chips and erythritol instead of agave.. awesome, and such an easy recipe!
- Cindy C says:
May 29, 2011 at 7:03 pm
Oh my! Delicious. I haven’t had chocolate since going gluten and refined sugar free (I’m almost grain free too). Definitely a keeper. I substituted honey for the agave because that’s what I had on hand and used almond meal. Letting them cool to firm up is key. Also I think next time I’ll try adding just a little shredded coconut.
- Jayne says:
October 16, 2011 at 4:06 am
These cookies are just amazing! So much nicer than flour cookies and more filling too so thanks for sharing the recipe Shelley. I used coarse home ground almonds, a bit less butter and Sweet Freedom (carob, grape and apple extract) and they stayed together quite well. Just started on the Paleo path and very much appreciating your blog 🙂
- Jenny says:
April 10, 2012 at 5:42 am
Almond flour textures vary widely. Almond meal and almond flour are not the same and will affect the results of a recipe. When you want light and fluffy, then a good blanched almond flour is necessary. I don’t think you can make it at home unless you have a very good mill (coffee grinder doesn’t count here, lol) TJs and BRM are not fine enough. Nuts.com has a very good almond flour as well as some other great GF baking mixes.
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