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Chocolate Chip Cookies Go Wild

Chocolate Chip Cookies Go Wild

Need a truly delicious paleo recipe to make with the kids? Try this one. Kids will love to help measure, mix and scoop for the whole family. Very little sweetener, nutty and crunchy. Encouraging your kids to assist in the kitchen early on teaches them to like the food and appreciate the kitchen early in life. Talk about a truly unique and fun bonding experience. Also, what kid doesn’t want to make cookies?

Chocolate Chip Cookies Go WildChocolate Chip Cookies Go Wild

Just because you are eating healthy doesn’t mean the days of the cookie jar are out of the question. Fill up the cookie jar with these cookies and some “no oatmeal” cookies and you will be set for life, or almost!

This recipe is extremely easy and you can freeze these cookies like I do. I make plenty in advance and bring out a few more as the stack gets low. It sure saves me lots of time. This is a great recipe to have on hand for Santa too for when he comes in December. Or make these and pass them along to neighbors as a friendly holiday gift. Nobody will turn down a paleo cookie box!

In addition to enjoying this recipe, be sure to sign up for my latest PaleOmazing giveaway for a chance to win an Omazing gift. Enjoy baking these cookies and I hope you win!

Chocolate Chip Cookies Go Wild

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Chocolate Chip Cookies Go Wild

Chocolate Chip Cookies Go Wild

  • Author: Tina Turbin

Description

The days of the cookie jar are back! Fill it up with these delicious chocolate chip cookies and some of my “no oatmeal” cookies and you will be set! Let your kids help for a fun bonding experience and to teach them.


Ingredients

Scale
  • DRY:
  • 4 even cups almond meal (not flour) – scoop the meal IN the measuring cup
  • 2 tablespoons tapioca flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • WET:
  • 2 large, pasture-raised eggs
  • 1 teaspoon vanilla extract
  • ½ cup pure maple syrup
  • ½ cup melted coconut oil
  • ½ cup Enjoy Life Dark Chocolate Chips 65% regular sized morsels
  • ½ cup chopped pecans or walnuts
  • Note: for a less hearty cookie use less nuts – ¼ cup.

Instructions

  1. Oven preheated to 375°F.
  2. Line baking sheet with parchment paper.
  3. Combine all dry ingredients in a large mixing bowl.
  4. Mix wet ingredients together in another bowl.
  5. Add the wet ingredients into the dry ingredients.
  6. Stir until all the ingredients are well combined.
  7. Fold in chocolate chips.
  8. Then fold in the nuts.
  9. Refrigerate the dough mixture for 10 minutes until it holds its shape well.
  10. Using a teaspoon, place well-rounded scoops onto parchment paper 1 ½ inches apart.
  11. Place bowl with remaining dough back into refrigerator or prepare another parchment-lined baking sheet with scoops and place tray in freezer.
  12. Bake for 8-10 minutes only until they start to turn a very light golden brown.
  13. Remove from oven.
  14. Transfer the cookies to a wire cooling rack or eat warm.
  15. Let cool to room temperature and chocolate stops melting.
  16. Enjoy!

Notes

You can place out on a cookie tray to eat when you wish or store these in the refrigerator or the freezer. They will last quite a long time!

From my kitchen to yours,

Tina Turbin

If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.

About Tina Turbin

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.

4 thoughts on “Chocolate Chip Cookies Go Wild

  1. Mark

    Hi there Tina! I really love these cookies, I make similar ones from time to time – I’ll definitely have to try it this way! For anyone reading this recipe definitely give these a go! They are delicious!

    Reply
    1. Tina Turbin

      Hi Annette,

      That’s a good question, however I actually have no idea how many cookies this recipe yields. It really depends on on the size of the scoop you use. I always make extra and freeze the batter.

      Sorry – Next time I make them I will let you know the amount!

      Fondly,
      Tina

      Reply

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