I’ve baked a lot of paleo cookies over the years trying out different recipes but the cookies from this recipe seem to turn out the most delicious. My sister gave me this recipe back in 2010 and after miss placing it for a good 5 years, it was found and these cookies are back in the cookie jar. 

My modifications and notes that i use will be in (brackets) 
Here we go…. 

Prep time: 10 minutes 

 Cook time: 14 minutes 

 Yield: 12 cookies
Ingredients

1  3/4 cups (196 g) blanched finely ground almond flour. (I use Bobs Red Mill Super Fine Almond flour) 

3 tablespoons (24 g) coconut flour
1/2 teaspoon kosher salt
1 teaspoon baking soda
3/4 cup (120 g) granulated coconut palm sugar ( I use 8 drops of stevia instead) 
1/4 cup (56 g) virgin coconut oil, melted and cooled
2 eggs (120 g, out of shell) at room temperature, beaten
2 teaspoons pure vanilla extract
6 ounces dark sugar free chocolate chips or chocolate smashed up, tossed in 1/4 teaspoon coconut flour OR cacao nibs and cacao powder. (I use 3ounces of Lily’s sugar free dark chocolate chips & 3ounces of cacao nibs) 

– Optional – 

add – 2 table spoons of Almond butter 

My husband isn’t a chocolate fan, so instead of chocolate chips / cocoa nibs I use: 

3 ounces of Gluten free pats 

3 ounces of Raisins 

1/4 cup of coconut flakes 

Directions 

Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

In a large bowl, place the almond flour, coconut flour, salt and baking soda, and whisk to combine well. Add the palm sugar, (if using stevia add it to wet ingredients) and whisk again to combine, working out any lumps in the sugar. Create a well in the center of the dry ingredients. Mix the coconut oil, eggs and vanilla together in additional bowl and slowly add & fold the wet & dry mixings together. 

 Add the chocolate chips tossed in coconut flour to the cookie dough, and mix to combine. 

The dough will now be quite soft.

Shape the cookie dough into a cylinder shape with your hands about 1 1/2 inches in diameter, pressing the dough together as tightly as possible. Wrap tightly in a large piece of unbleached parchment paper or clinge film.  
Place the dough in the freezer to chill until mostly firm to the touch (about 10-20 minutes). Remove the cookie dough from the freezer, unwrap and slice cleanly with a very sharp knife into about 12 segments, each 1/2 inch thick. Shape the segments with your hands into cylinder disks. 

Place the disks about 1 inch apart on the prepared baking sheet, and place in the center of the preheated oven.

Bake until lightly golden brown all over and set all the way to the center (12 to 14 minutes). Remove from the oven and allow to cool on the baking sheet until firm (at least 10 minutes) before transferring to a wire rack to cool completely.
Serve with a glass of Coconut Hempmilk or big cuppa tea. 

Enjoy