Cookies have always been a fave of mine. A cookie that is the mix of crunch on the outside with some browned edges but still chewy on the inside is perfection. While treats aren’t something that happens every day in our home, I believe that food was made to be ENJOYED and I want my kids to know that baking can be healthy and taste good!
I’ve played with Paleo chocolate chip cookies for years. They were always too mushy or not “fluffy” enough. Then I decided to try the extra step of getting those egg whites nice and fluffy and BINGO! These are great to make with kids or to take to a friend’s house for dessert or an evening barbecue.
Enjoy friends! And as always, I’d LOVE to know what you think!
Paleo Chocolate Chip Cookies
Yields 1 dozen
- 1 ½ cup almond flour
- ¼ cup arrowroot starch
- ¼ cup Nutiva shortening
- 1 egg yolk
- 2 egg whites
- ½ tsp almond
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ½ cup chocolate chips (or as many as you want!)
- Preheat the oven to 350
- Cover a flat baking sheet with parchment paper and put in the fridge
- Put the almond flour, arrowroot starch, baking soda, and sea salt in a bowl and set aside. Cream the Nutiva shortening and egg yolks together and then mix in with the dry ingredients. Put the two egg whites in a bowl and whip until stiff and holds its shape. Gently fold in the egg whites until fully incorporated and then gently stir in the chocolate chips.
- Grab the baking sheet out of the fridge and scoop the dough in 1 inch balls onto the sheet.
- Bake for 8-10 minutes until the edges are just brown.
- Cool on a wire rack and enjoy!