December 14, 2015
This recipe appears in the Thrive Market cookbook, Healthy Living Made Easy. Get your copy here, and find the ingredients in this shopping list.
Who can resist a chocolate chip cookie fresh from the oven? Our upgraded version of the classic treat is downright delectable with nutty hazelnut flour and large chunks of chocolate. So go ahead, celebrate Day 6 of our 12 days of Christmas Cookies with a batch—they’re Paleo-friendly and gluten-free, too.
Yield: 24 cookies
Active Time: 15 minutes
Total Time: 30 minutes
2 cups hazelnut flour
1 cup almond flour
1 teaspoon sea salt
3/4 teaspoon baking soda
1/2 cup melted coconut oil
1/2 cup maple syrup
1 tablespoon vanilla extract
1 1/4 cups chocolate, chopped
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a large bowl, whisk together hazelnut flour, almond flour, sea salt, and baking soda.
In a small bowl, whisk together coconut oil, maple syrup, and vanilla. Stir wet ingredients into dry ingredients until combined. Stir in chocolate.
Place 1 1/2-inch balls of batter 1 inch apart on baking sheet and lightly press down on each with your palm. Bake 8 to 10 minutes. Let cool on baking sheet before removing.
Photo credit: Paul Delmont
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