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
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