Recently, I made Paleo cookies from food blogger Joshua Weissman of Slim Palate. He calls them “Chewy Dark Chocolate Chunk Cookies With Sea Salt”, and they are just phenomenal. From the moment I saw them on his Instragram (I also saw that several other popular food bloggers made them) I knew I’d be making a batch. Not only did I make one batch, I made three. It was a really good couple of days. I shared, I promise.
What on earth is Paleo? some of you may be thinking. Paleo is shortened for Paleolithic and is also known as the Caveman diet. Basically, it is a food lifestyle that resembles our primitive ancestors. No sugar. No grains. No Dairy. No legumes. No Soy. No potatoes. No processed foods. No refined vegetable oil.
Okay, now you’re probably thinking I’m out of mind. But look at all the things you can eat: YES to fruit. YES to vegetables. YES to meat. YES to bacon. YES to eggs. YES to seafood. YES to sweet potatoes. YES to nuts and seeds. YES to healthy oils (coconut, olive, etc.). And, if you’re like me and you follow a modified Paleo diet (80/20) you can consume some grass-fed dairy, rice, and other foods that work with your body.
If you’re not convinced (and you shouldn’t be since I’m no expert and that was a brief breakdown) check out these websites:
But, back to the star of this blog – The Cookie. The cookie itself isn’t overly sweet, in my opinion, and is loaded with chocolate chunks, and lets face it, practically anything with chocolate gets an automatic win. They have a great texture – soft and chewy on the inside, as indicated in the name, while crunchy on the outside. Whether you follow the Paleo diet or not (I fed these cookies to many non-Paleo eaters and they all devoured them) these are a great cookie to add your list of must-have treats.
You can find the entire recipe and instructions here or below.
Ingredients (with my added links of the brands I used):
-1 cup creamy almond butter (MaraNatha)
-¾ cup coconut sugar preferably sifted *See notes* (Wholesome Sweeteners)
-1 egg yolk
-1½ teaspoons vanilla extract
-1 teaspoon baking soda
-¼ teaspoon salt
-4 ounces dark chocolate coarsely chopped (I recommend 70-85% the actual cookie is fairly sweet so a darker chocolate contrasts best) (Enjoy Life & I personally used closer to 6oz. )
-flakey or coarse sea salt for sprinkling *see notes*
-Preheat the oven to 350 degrees fahrenheit and line two baking sheets with parchment paper or do these in batches on a single baking sheet. (These spread out quite wide so they have to be done on two different sheets or in batches)
-In a medium sized bowl add the almond butter. In a separate bowl whisk together egg and egg yolk. Stir the coconut sugar into the almond butter until thoroughly incorporated then add the baking soda, salt and vanilla extract and stir until completely mixed then add the whisked egg and egg yolk to the mixture and stir once more until completely incorporated. Fold in the chopped chocolate until well incorporated.
-With a cookie scoop or spoon drop 1½- 2 tablespoon sized mounds of cookie dough on to the parchment lined baking sheet spacing them about 2½ inches apart. This should allow you to only have 6 per cookie sheet and I don’t recommend trying to fit more on there because they do spread out quite wide.
-If you’re doing these with 2 baking sheets place one baking sheet into the preheated oven for 10-12 minutes then remove them and let cool slightly for 5-7 minutes. With a spatula, transfer them to a cooling rack to let them finish cooling completely. Repeat this step with the other baking sheet or with the same baking sheet until all the the cookie dough is used. As the cookies are cooling sprinkle them with a little bit of flakey sea salt.
Notes for sprinkling with flakey sea salt: Don’t go too crazy here, a little bit goes a long way and you may want to put a little less than pictured in this recipe. Just a tiny sprinkling on each cookie.
Notes for coconut sugar: I have gotten many questions on if there are substitutes for the coconut sugar and my answer is yes but you can only substitute it with another granulated sugar. Things like evaporated cane sugar, sucanat, etc. The coconut sugar does not taste coconutty at all either, it has a very light brown sugar like taste. Do not substitute it with stevia, xylitol, swerve, any liquid sweetener, etc. It must be dry and granulated and actually have *gasp* sugar in it, in order for it to turn out properly.