Before going paleo, I had the perfect chocolate chip cookie recipe. Crispy on the outside, chewy on the inside, and absolutely delicious. I scoffed at cookbooks with their multiple variations on a simple recipe, and considered myself fortunate to have hit gold early on in my cooking career. One diet change and 5 or 6 different cookie recipes later, I've realized that there is no simple answer to the cookie dilemma. This recipe has so far been the most rewarding, and provides a flat, moist, almondy cookie. The snickerdoodle version is particularly pleasing to the palate :) It's also remarkably forgiving. The original recipe calls for anything between 1/3 to 1/2 a cup of honey, and 2-3 teaspoons of vanilla. Inaccurate measuring should lead to interesting, but still tasty results :)
Ingredients:
2 1/2 cups almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar (leave out if making choc. chip cookies!!!!)
2 1/2 teaspoons cinnamon (leave out if making choc. chip cookies!!!!)
1/2 cup shortening (butter-flavored if possible)
2 1/2 teaspoons vanilla
1/2 cup honey
3/4 cup dark chocolate chips (only for chocolate chip cookies!!!!)
Directions:
Preheat oven to 350 F.
Combine the flour, salt, and soda and set aside. In a separate bowl, mix the shortening, vanilla, and honey together.
Slowly add in the dry ingredients. Then stir in the chocolate.
Scoop into small balls onto a cookie sheet and bake at 350 for about 8 minutes. You can press these down a bit, but the cookies will usually flatten on their own.
For Snickerdoodles, omit the chocolate and include the cream of tartar and cinnamon. Bake at 350 F. for 8 minutes.
Notes: There are a lot of variations on this recipe out in the multiverse. This is the one we've found that works best for us flavorwise and in consistency.
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