A blog about the Primal Blueprint diet and lifestyle
Yesterday I posted a master recipe for create-your-own primal cookies. Today I will share with you some of the cookie recipes I came up with.
I won’t call these primal because let’s face it, they aren’t. They are, however, grain free, use a minimal amount of natural sweetener, and to my surprise, look and taste like normal chocolate chip cookies. No joke.
1 ¼ cup almond flour
1/8 tsp baking soda
few shakes of salt
5 tbsp melted butter
3 tbsp agave nectar
2 tsp vanilla extract
1/3 cup dark chocolate chips
Preheat oven to 350 degrees. Mix dry ingredients in a bowl, set aside. Mix wet ingredients in a separate bowl, add to dry ingredients and mix until well combined. Fold in chocolate chips. Spoon batter onto parchment-lined baking sheet. Bake for 10-13 minutes until set and slightly toasty. These will firm up as they cool.
Yield: 12 cookies
Double Chocolate Chip Cookies: Add 2 tbsp of cocoa powder to the dry ingredients.
This was my attempt at making a more primal cookie. I substituted erythritol for honey or agave nectar, which worked wonderfully. Since I was adding the almond butter, I tried cutting down on the amount of coconut oil. The batter got a little dry. No matter – I tossed in an egg and a banana!
1 ¼ cup almond flour
1/8 tsp baking soda
few shakes of salt
4 tbsp melted coconut oil
¼ cup erythritol
1 mashed banana
1 egg
4 tbsp almond butter
2 tsp vanilla extract
Preheat oven to 350 degrees. Mix dry ingredients in a bowl, set aside. Mix coconut oil, erythritol, mashed banana, egg, almond butter and vanilla extract in a separate bowl, add to dry ingredients and mix until well combined. Spoon batter onto parchment-lined baking sheet. Bake for 10-13 minutes until set and slightly toasty.
Yield: 12 cookies
These were Dave’s favorite. I call them banana-nut because they do actually have bananas and nuts in them and I don’t know what else to call them. These remained fairly soft, even after cooling. If you like a softer, chewy cookie then these are for you.
1 ¼ cup almond flour
1/8 tsp baking soda
½ tsp cinnamon
few shakes of salt
5 tbsp melted coconut oil
3 tbsp honey
1 mashed banana
2 tsp vanilla extract
¾ oz chopped almonds
1/8 cup pumpkin seeds
Preheat oven to 350 degrees. Mix almond flour, baking soda, cinnamon, and salt in a bowl, set aside. Mix coconut oil, honey, mashed banana, and vanilla extract in a separate bowl, add to dry ingredients and mix until well combined. Fold in nuts and seeds. Spoon batter onto parchment-lined baking sheet. Bake for 10-13 minutes until set and slightly toasty.
Yield: 12 cookies
This blog is about how I cook, how I eat, how I exercise, how I have fun, and my general approach to health and wellness.
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They look and sound absolutely wonderful!!!
I’d try making them, but I pretty much had to become primal just so I could get away from cookies. They’re a serious vice of mine. I’m better off not knowing how good these are
I made the chocolate chip cookie recipe tonight! But since I’m like physically incapable of following a recipe exactly I made a few changes. Didn’t have any choc chips so I just left them out, used 3T cocoa powder instead of 2, and used maple syrup instead of agave. They are really good, like brownies. Yours look a lot flatter than mine…mine pretty much stayed in the blobular shapes they started in when I put them on the cookie sheet. Anyway, hubby told me to put the recipe in the keeper box he liked them so much! So thanks for the yumminess.
I’m going to try your chocolate chip cookies when I can get more almonds. They all look soft and tasty!
Grok – Thanks. And I hear you.
Elizabeth – Maple syrup sounds like a delicious substitution. I don’t always follow recipes exactly, either. Besides, it’s often more fun not to! Strange that your dough was so much dryer… maybe we started off with slightly different amounts of the almond flour.
Lauren – Let me know how they turn out.
Yes, chocolate chip cookies are my achilles heel. I know husbands all over the world will appreciate these cookies. I sure did.
Just found this site via Tastespotting. When you say almond flour, do you mean almond meal or blanched almond flour? Thank you!
Hi Raissa – I used almond flour.
Shelley:
These look wonderful, I’ll have to find some almond flour, just have almond meal.
P.S. The reason Elizabeth’s cookies were drier was the added cocoa. It’s like using more flour, spoon for spoon. What can I say, I like to share.
These look yummy, and by coincidence I just found 72% cocoa chocolate chips the other week at my local Whole Foods store…
I really like the idea of “double chocolate” with the added cocoa, so I’ll probably go there when I try this!
These are all such great recipes, I love how wholesome and healthy they are!!
i made it with almond meal and it was still delicious
only got 10 cookies out of a batch though. gotta go make more!!
I tried these tonight and they were delicious! My kids liked them too!
The only thing was that I thought they were a little too sweet (which surprised me). Next time I think I’ll try them with 2 tbsp agave (or maybe maple syrup). Thanks for posting!
do you make your own almond flour or buy it? (can you make your own from raw almonds?)
Rachel – I buy almond flour (aka almond meal). I have bought it online from honeyville http://store.honeyvillegrain.com/blanchedalmondflour5lb.aspx and have also bought it at Trader Joes. The former is blanched (skins removed) and has a finer texture that I prefer over the Trader Joe’s almond flour, but both work! Yes, you can apparently make your own almond flour or meal pretty easily by throwing some almonds in a food processor but I have not tried it.
Yummy! Have been doing low carb for the past several years, and recently discovered the Primal Blueprint. That which lead me to your blog.
Have been seeking healthier baking alternatives, and this was my first attempt at making cookies using almond flour and agave. Have to say I was very impressed with both taste and texture.
My biggest critics (my kids) even gave it a thumbs up. This is definitely a keeper, and I’m looking forward to trying out some other recipes for my collection. Thanks!
If you use a banana in the “sugar-free” cookie each will have about 3g of sugar.