Recipe: Paleo Grain-free Double Chocolate Chip Cookies (Paleo, GAPS)

December 9, 2012 · 23 comments

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For many people on restricted diets, chocolate is the hardest treat to give up. Life without chocolate is most definitely hard. It was difficult until I realized that cocoa powder was legal on GAPS when advanced enough and was fine on a Paleo diet.

That made all the difference. Suddenly, there was several companies selling pure, food grade cocoa butter and cocoa powder without any soy, dairy or sugar. Yippee! There are so many things to make with these pure cocoa ingredients!

This is another recipe I developed for Paleo Pals. I was given a packet of cacao nibs for my challenge this month, by my new Paleo Pal, Daniel, who blogs at Grizzlystrong.com.  I will be posting the recipe that he developed with the item I sent him, so stay tuned for that.

Cocoa, or cacao has a long tradition of usage throughout the world. The purest chocolate comes from organic food grade cacao butter and cacao solids.

Where does cacao come from?

Cacao trees (Theobroma cacao) grow in the hot climates of Africa and Central America within a 20-mile radius of the equator. Mature plants range from 20 to 25 feet in height and bear flowers that bloom directly on the wide-spreading branches. These flowers produce the fruit which may reach up to 12 inches in length and 4 inches in diameter. The fruit pods contain cocoa beans, which are cultivated, fermented, dried and roasted.

How is cacao processed?

Cacao beans are fermented to alleviate bitterness, and processed at low temperatures for maximum nutrient retention. Once extracted from the pods, the beans are rinsed with water. The whole beans are peeled and cold-pressed to form a paste. The fiber is then extracted, in order to separate the solids from the rich oil, or cacao butter.

High quality chocolate is made from both the cacao butter and the solids (powder). Cheaper brands will use other vegetable oils or shortening as the fat component of chocolate and then add artificial flavors to disguise this. Chocolate made from cacao butter will melt in your mouth because cacao butter has a melting point very close to body temperature.

Grain-free Double Chocolate Chip Cookies

Ingredients

Equipment

Instructions

  1. In the mixing bowl add the almond flour, cocoa powder, sea salt and baking soda and mix well
  2. Make a well in the center
  3. Add the egg, honey, softened ghee or butter, vanilla and stevia and mix well
  4. Start to incorporate the dry into the wet until it is all well combined
  5. Mix in the cocoa nibs last
  6. Take about half tablespoon of batter and drop onto cookie sheet leaving space in between
  7. Flatten cookies lightly with a fork or cover with plastic wrap and flatten with a spatula
  8. Repeat until all the batter is finished
  9. Bake at 325 degrees F for 10 – 12 minutes
  10. Let rest on cookie sheet for a few minutes then transfer to a cooling rack
  11. These are excellent warm and they freeze well

Prep Time: 5 minutes
Cook Time: 12 minutes
Yield: 18 – 20

This post is shared at: My Meatless Monday, Melt in mouth Monday, Monday Mania, Barnyard Hop, Meatless Monday, Traditional Tuesday, Hearth & Soul Hop, Tasteful Tuesday, WHole Food Wednesday, Allergy Free Wednesday, Mommy Club, Real Food Wednesday, Gluten Free Wednesday, Seasonal Celebration, Creative Juice Thursday, Tasty Traditions, Full Plate Thursday, Thank Your Body THursday, Simple Lives Thursday, Pennywise Platter, Gluten Free Friday, Freaky Friday, Foodie Friday, Foodie Friday, Hearth & Soul Hop

 

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{ 15 comments… read them below or add one }

1 K December 9, 2012 at 9:16 pm

These look divine! They sound great warm, and also right out of the freezer as well.

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2 Spencer December 10, 2012 at 12:11 am

Looks absolutely delicious! I would so love to try some. I am sure it tastes great.

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3 Hannah Healy December 10, 2012 at 2:33 am

Can’t wait to try these! They look like a healthy version of those big coffee house cookies. I bet they’re great with a nice cup of tea!

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4 Maria December 10, 2012 at 6:29 pm

Just made these and am eating them warm. YUM!
Didn’t have stevia. Added coconut. Greased cookie sheet with coconut oil instead of using parchment paper.
Thanks!

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5 Lisa June 11, 2014 at 8:04 am

How much coconut did you use? Unsweetened?

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6 Maryann December 14, 2012 at 3:08 pm

I love that you have a cookie for those on GAPS! I found you from the Gluten Free Friday Blog Hop

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7 Diane Balch December 15, 2012 at 11:33 am

Sounds like a great healthy crispy cookie. Thanks for sharing it on foodie friday.

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8 Judy @Savoring Today December 16, 2012 at 2:07 pm

These look like a crisp cookie, which my daughter would like. There is always a battle over whether cookies should be crisp or chewy — so much better that they are healthy! Thanks for sharing on Hearth & Soul Hop. :)

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9 Miz Helen December 17, 2012 at 6:02 pm

Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great day and come back real soon!
Miz Helen

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10 Carly January 1, 2013 at 5:50 pm

These look super yummy! However, my GAPS book has cocoa powder on the “foods to avoid” list. Page 165. It does look like my version of the book is pretty new…printed in Feb 2012. Maybe it was an edit?

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11 Jill January 1, 2013 at 7:36 pm

Hi Carly,
Cocoa powder is allowed on GAPS as an advanced food when all symptoms are gone (per Dr. Campbell-McBride). However, it is not considered “legal” for those on SCD. It definitely has some starches in it so I would not use it until things are much better.

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12 Carly January 2, 2013 at 12:25 am

Ahhhh… Bummer! I was hoping it was a typo. LOL! I’ll save this recipe for a few years down the road, then! Thanks!

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13 Jill January 2, 2013 at 7:14 pm

@Carly,
Here is an SCD and GAPS legal cupcake using only cocoa butter — they are amazing! http://realfoodforager.com/recipe-cocoa-butter-cupcakes-scdgaps-paleoprimal/

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14 Jules November 27, 2013 at 1:02 pm

What A wonderful recipe…thank you so much. We do have one person in the house who cannot eat almonds. Can you recommend another GF Flour?
Thank you!

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15 Jill November 27, 2013 at 2:03 pm

Hi Jules,
You could use coconut flour but would need much less — probably 1/2 cup and obviously it would change the recipe.

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