Growing up we had a shelf of cookbooks under my Mum’s desk in our family kitchen. Out of all the thousands of recipes, we only actually used the books for about 6 things: Carrot cake from a white book with a panda on the front, lamb koftas from an Indian one, Christmas cake, brownies, a tabouleh salad by Delia Smith, and from a small, well worn American cook book with a beaten up pale yellow cover, Toll House Chocolate Chip Cookies. There’s never a need to use the index for any of those recipes, the necessary pages are all a little crispy with cake-mix-covered-finger smears and tell tale signs of much loved, much indulged in, recipes.
I don’t know why it’s taken me two years of marriage to experiment with the chocolate chip cookie, and I’m equally unsure why it then occurred to me on a 30 minute lunch break on my way to a work party this week, but it turned out well. 40 hot cookies disappeared very quickly and I then realized I’d thrown things in a bowl and not remembered the recipe (a habit I need to change). So I went in for round #2 the next day and left them for my parents in law and husband while I was at work. Those little babies passed the test, the husband test, the father in law test, and the people-who-don’t-like-healthy-food test. There are lots of paleo choc chip cookie recipes out there so this is nothing new but I wanted a simple one that used the ingredients I tend to have in my kitchen, so here you go.
1/3 cup coconut butter
3/4 cup honey
1 tsp vanilla
1/2 tsp cinnamon
1 1/2 cups nut meal (I used almond)
1/4 tsp baking soda
2 tbsp coconut flour
1/2 cup (or more!!) clean chocolate chips
Mix together the coconut butter and honey until completely combined and then add in the egg and vanilla. Mx the nut meal, salt, making soda, coconut flour and cinnamon in a separate bowl and then add in to the wet mix. Finally stir in the chocolate chips. Set the mixture in the fridge for at least 30 minutes then preheat the oven to 350F. Cover a baking sheet in parchment paper and then use a 2 tbsp cookie scoop or two spoons to make golf ball sized cookies. Bake for 12 mins then let them cool before moving them, they will harden up as they cool. Keep them stored in an airtight container for 3-4 days but preferably enjoy them warm before that!!
You can use your own chocolate chips or homemade, if you buy them try to go as dark as possible for a lower sugar content – sometimes that’s easier to find in bar form so just chop it into chunks. I like to make my own with 1/2 cup coconut butter, 1/4 cup cocoa and 2 tbsp honey.