Cookies are all about texture. Particularly when trying to go the healthier route, whether it be paleo or vegan, it can get tricky. Generally speaking, white sugar and butter are what give cookies that crisp yet slightly chewy bite that everyone loves. Although I’ve tried a lot of different recipes searching for that right cookie, I think this one is pretty darn good. Just as a warning- these cookies are definitely more on the chewy side, rather than crispy.
Chewy, Gooey Chocolate Chip Cookies
Makes 12 gigantic cookies, or 24 normal-sized cookies
- 2 1/2 cups almond flour
- 1/2 cup rolled oats or unsweetened, shredded coconut
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 cup coconut oil, melted
- 1 4 oz. container pureed banana (find in the baby food aisle)
- 1/3 cup honey
- 1 dropper stevia (or an extra 2 tablespoons honey)
- 1 teaspoon vanilla extract
- 1/3 cup dark chocolate chips or carob chips
Preheat oven to 350. Combine almond flour, oats, sea salt, and baking soda in a large bowl. Set aside.
Combine coconut oil, banana, honey, stevia, and vanilla extract in a smaller bowl. Combine and whisk. Add into dry ingredients and stir until well combined. Stir in chocolate chips.
Place a silpat on a baking sheet, or spray with oil/butter. Using an ice cream scooper, spoon dough onto baking sheet. Place a bit of oil on your hands, and then flatten down the dough so it’s flat (see the picture below).
Bake for about 12 minutes, until the tops are turning golden. They will still be a bit soft, don’t worry- they will harden as they cool. Let cool for at least 20 minutes before removing with a spatula.