The thing about Paleo right now is that it’s kinda like the Fat Free thing was back in its heydey — everyone is madly scrambling to amble on the bandwagon. A scan through Pinterest reveals things like “salted caramel paleo cheesecake bites” and all kinds of exotic variations of desserts and gourmet appetizers. This diet that is supposed to be all about simplicity seems to be anything but, these days.
I’m all for Paleo Cheesecake. Hell, I want to try it myself. But I know that Paleo “cheesecake” will only be marginally better for me than the full fledged cream version and therefore should be reserved for only pretty special occasions if I want to retain any leanness at all.
Anyway: that was a long winded way of saying: try these cookies. They are amazing, and 100% better for you than regular butter-and-flour-laden chocolate chip cookies. That said, they are still chocolate chip cookies and are not meant as a replacement for broccoli.
If you want to be uber-strict paleo, use unsweetened pure dark chocolate. But these are better if you use milk chocolate chips – which aren’t at all paleo.
5 cups almond flour (finely ground)
1 tsp salt
1 tsp baking powder
1/2 cup unsweetened apple sauce
3/4 cup agave nectar
1 tsp. pure vanilla extract
3/4 cup pure chocolate chips (unsweetened dark or milk, your call.
1) Mix dry ingredients in large bowl.
2) Mix wet ingredients in medium bowl.
3) Make a well in dry ingredients, add wet and stir.
4) On a parchment lined baking sheet, bake at 350 for about 8 minutes, or until edges are golden.**
Makes about 2 dozen small cookies. These freeze well too!
** eat at least a few while they’re hot.