It’s the perfect time for comfort food and these Paleo Chocolate Chip Cookies from Stephanie Meyer’s The 30-Minute Paleo Cookbook are the ultimate snack to satisfy. They are super decadent and rich with flavor because they are made with almond butter. The cookies, like everything Stephanie creates, is gluten-free, in fact, these have NO flour at all and can also be made vegan. Stephanie is a friend, a sista blogger and the master at batch cooking healthy meals. She is one of the most spectacular home cooks I know, and her recipes are always absolutely delicious. The recipes in the book just happen to be Paleo, so if you have dietary restrictions all of her recipes will work in your daily meal planning.
Stephanie’s over-arching goal is to help people transform their health by cooking real food at home. Amen! The 30-Minute Paleo Cookbook is a great introduction to experimenting with fresh-food cooking and seeing how doable and delicious it is. Her Project Vibrancy Meals meal plans are a mapped-out system for making that happen most days of the week. The plans include menus, shopping lists, simple recipes, clean-up and storage instructions, and a community of supportive and knowledgeable people. I am a baker and not a cook, so her meal plans help me get actual food on the table, so my family has more than cake, pie, cookies, and bread! 😉
Find out more about her Project Vibrancy Meals This is the perfect time to be cooking great food for your family.
Here’s a link to give her Project Vibrancy Meals meal plan for FREE.
One of the things my family likes most about her meal plans are the sauces she makes, so I’m so excited she created a book of just her Kickass Condiments: 20+ Little Recipes That Change Everything.
Stephanie kindly shared the recipe for her Paleo Chocolate Chip Cookies (you can also make them vegan) recipe below and I have a video of making the cookies on my @zoebakes Instagram account.
Paleo Chocolate Chip Cookies
from Stephanie Meyer’s The 30-Minute Paleo Cookbook: 90+ Delicious Recipes for Busy People
1 cup (260g) creamy no-stir almond butter
2/3 (120g) coconut sugar
1 large egg (or 1 tablespoon egg replacer, plus 2 tablespoons water) – see the last photo to see the vegan cookies!
1 teaspoon vanilla or almond extract
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coarsely chopped dark Paleo Chocolate Chips
To make the cookies:
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl stir together the almond butter, sugar, egg (or replacer), vanilla, baking soda, and salt with a wooden spoon or rubber spatula. Stir in 3/4 of the chocolate chips, the cookie dough will be quite thick and it may take working the dough with your hands to get them incorporated.
Use a 2-tablespoon scoop and place 8 evenly spaced balls on each prepared baking sheet. Add the remaining chocolate chips to the top of the cookies, to create the pools of chocolate on the tops.
Bake for about 10 minutes until the cookies are set and lightly browned. Let the cookies cool completely before removing from the baking sheets. (the cookies made with the egg replacer baked up softer and more crumbly than the ones with egg, but both are delicious).
The below are the vegan version of the Paleo Chocolate Chip Cookies.
Thank you Stephanie for the beautiful book and all the wonderful recipes!