I ordered a new Paleo cookbook a couple of weeks ago… Got it in the mail last week and I have not been able to put it down! I seriously want to make EVERYTHING in it. Every picture and every recipe looks so amazing! My dream, like every other food blogger and chef, is to write a cookbook one day… This book gives me so much inspiration! I love how not everything in it is Paleo, but there are different variations for making a lot of the recipes. It’s perfection! You should definitely do yourself a favor and order it. OR… Keep following my blog and wait for all the recipes I try out and post! Here’s the cookbook…
These cookies are the first recipe I’ve tried so far… They’re nothing short of delicious. And the fact that they’re Paleo makes me super happy! Now…without further ado… GO MAKE YOU SOME!
Yields: 8-10 cookies (depends on how big you make them)
- 1/4 cup plus 1 tbsp tapioca starch
- 1/4 cup coconut flour
- 1 tsp double-acting, aluminum-free baking powder
- 1/4 tsp kosher salt
- 1/4 cup plus 2 tbsp butter or Spectrum vegetable shortening, room temperature
- 1/4 cup plus 1 tbsp milk (dairy or nondairy; I used almond milk.)
- 1/4 cup maple sugar or coconut palm sugar
- 1 tsp vanilla
- 1/2 cup Enjoy Life Chocolate Chips
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In the bowl of a standing mixer, using the whisk attachment (or by hand in a mixing bowl), mix the tapioca starch, coconut flour, baking powder, and salt until blended. Add the rest of the ingredients, except the chocolate chips, and mix until combined. Stir in the chocolate chips by hand.
- I used an ice cream scoop to form my cookies on the baking sheet. You want about 2 tbsp of dough per cookie. Space the cookies about an inch and a half apart.
- I was able to get 10 cookies. Bake for 12-14 minutes or until golden brown on the bottoms and edges.
- Allow the cookies to cool on the baking sheet. Store at room temperature in a sealed bag or container, or freeze for later!