Chocolate Chip Cookies (two ways)

For the first LARKY recipe, Do NOT let the name fool you -- these cookies are not healthy! But they are so good I have baked at least 100 batches (one batch yields 4 dozen large cookies or 6 dozen small). For the second CLEAN recipe, I’m using Deliciously Organic’s recipe for the best Paleo Chocolate chip cookies EVER.

Whole Wheat Chocolate Chip Cookies

2 c canola oil
1 ½ c brown sugar
1 ½ c white sugar
3 large eggs
1 ½ T vanilla
1 T baking soda
1 t baking powder
1 t salt
2 c whole wheat flour (I like
Bob’s Red Mill brand.)
2 c white flour
3 c quick oats
2-50 grams milk chocolate, chopped small (I use
Perennial Milk Chocolate)
2-50 gram dark milk chocolate, chopped small (I use
Perennial Dark Milk Chocolate)

In a stand mixer, combine oil and sugars. Add eggs and vanilla until ingredients are just combined. Add baking powder, soda, and salt, then mix just a bit more. Add flours and mix. Add oatmeal and mix. Add chocolate and mix on a slow speed -- the bowl will be very full, but only getting one pan dirty is worth the risk. Cover the bowl with a clean towel to avoid spills and messes!

Cover large baking sheets with parchment paper or a Silpat. Using a large ice cream scoop, place the dough on the baking sheets and bake at 375 for 9-11 minutes, until light brown and a bit underdone (for a convection oven, bake on 350 for 10 minutes). If you need the recipe to make more cookies, use a small ice cream scoop and bake for 5 minutes (or for 6 minutes in a convection oven). The cookies will appear undercooked, but will turn out soft and delicious! Also, this dough freezes really well.

Simply Organic Chocolate Chip Cookies
Makes 2 dozen small cookies

⅔ c coconut oil, melted
¼ c maple syrup
½ t vanilla
1 egg
½ t unflavored gelatin (I use
Great Lakes-you can omit this and cookies turn out fine)
1 ¼ c almond flour
2 T coconut flour
½ t baking soda
¼ t salt
2-50 grams milk chocolate, chopped small (I use
Perennial Dark Chocolate)

Preheat oven to 350 degrees.  Place coconut oil and maple syrup in the bowl of a stand mixer beat on medium speed until combined.  Add vanilla, egg, and gelatin and mix on low until combined. Let mixture rest for 5 minutes (don’t skip this step.  The resting allows the gelatin to bloom so your cookies won’t spread all over the pan. As I said, you can skip the gelatin, but your cookies will be flat).  In same mixer bowl add almond flour, coconut flour, baking soda, and salt in a medium bowl. Mix on low to combine. Take bowl off mixer stand and stir in the lovely chocolate pieces.  Using a small ice cream scoop, drop dough onto a baking pan lined with parchment paper. Bake for 10 minutes until edges are golden brown. Best eaten warm!


Credit to
Deliciously Organic for this amazing recipe, some slight alterations mine

Chocolate Chip Cookies (two ways)