It’s 2015. TWENTY FIFTEEN. Sitting in my friend’s basement watching Blair Witch Project eating Velveeta Mac & Cheese (aaagghhh the orange goo!) and waiting for the world to end at 12:00a on 1/1/2000 is now practically half my life ago.
Aren’t we supposed to be living it up like the Jetsons by now? Apparently not. I just looked it up and George, Jane, Judy & Elroy are flying around somewhere in 2062.
Anyhow. ‘Tis the season for attempting a fresh start on our less than stellar post-holiday eating habits. What’s the over/under on how long before we all fall off the No Junk January wagon? For anyone who’s giving paleo a shot, or just trying to eliminate overprocessed goodies from their diet, these babies are for you!
Look at me making delicious cookies, all paleo and stuff. Om nom nom. Props to Gluten Free on a Shoestring for the base cookie recipe that I took and ran with.
Hazelnut Double Chocolate Chip Cookies
1-3/4 cups Almond Flour
3 tablespoons Coconut Flour
1/2 teaspoon Kosher Salt
1 teaspoon Baking Soda
1-1/2 tbsp Unsweetened Cocoa Powder
1/2 cup Hazelnuts, finely chopped
3/4 cup Coconut Crystals
1/4 cup Coconut Oil, melted and cooled
2 Eggs, beaten
2 teaspoons Pure Vanilla Extract
1/2 cup Enjoy Life Dark Chocolate Chips
1/4 cup Enjoy Life Semi-Sweet Mini Chips
Note: You’ll need some parchment paper for the dough-chilling part of this recipe.
- In a mixer, combine all dry ingredients: almond flour, coconut flour, salt, baking soda, hazelnuts, cocoa powder and coconut crystals.
- Create a well in the center of the dry ingredients, and add the coconut oil, eggs and vanilla, mixing to combine after each addition. Add the chocolate chips (It helps to gently toss them in coconut flour first) to the cookie dough, and mix to combine. The dough will be pretty soft.
- On a large piece of parchment paper, shape the dough into a log just like you’d buy from the grocery store when you used to think Pillsbury slice & bake cookies were a good idea. Roll tightly and chill in the freezer for at least 10min to firm up the dough.
- Heat your oven to 325°F. When the oven is ready, take the dough out of the freezer.
- Slice into 16 cookies, which will be approximately 1/2″ thick.
- 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.
- Letting them set for 10 minutes is pretty important, so PAWS OFF for at least that long before you begin your endeavor to polish off the whole tray. Do the dishes or something.
AAAAAHHHHH I’ve already eaten half the batch in the last 12 hours.