Paleo Chocolate Chunk Cookies

I have been craving sweets lately, probably largely because I am cutting bread back out of my diet in preparation for thirty days of paleo goodness. No, this will not be a paleo-only blog. Yes, it will feature paleo recipes, as it has from the beginning.  However, I will endeavor to post non-paleo versions of recipes on other days for those of you still eating gluten and processed foods.

Papa Satyr and #Babysatyr bought me a stand mixer for Mother’s Day, and I had been aching to use it, so I decided to use it to make cookies. When I make more ricotta, I intend to do a calzone dough, but that will be when…busy week ahead.

Paleo Chocolate Chunk Cookies (Dessert)

• 3 cups blanched almond flour
• 1 tbsp organic coconut flour
• 1¼ teaspoons kosher salt
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ cup ghee
• ¼ cup coconut oil
• 1/3 cup coconut palm sugar or erythritol
• ½ cup honey or 1/4 teaspoon liquid stevia
• 1½ teaspoons unsulphured molasses (skip if keto)
• 2 large eggs, lightly beaten
• 1½ tablespoons pure vanilla extract
• 1 bar dark chocolate, broken into chunks

1. Center oven rack.  Preheat oven to 350°F.  
2. Line baking sheets with parchment.
3. Mix the flours, salt, baking soda, and baking powder in a bowl with a whisk.  If using a stand mixer, switch to a paddle.
4. Melt ghee and coconut oil in a saucepan or microwave bowl.
5. Add sugar, honey, and molasses.  Stir until dissolved.
6. Add eggs and vanilla, whisking until uniform.
7. Pour into flour mix and beat until nicely mixed.  Stir in chocolate chunks.
8. Spoon 1-1/2 tbsp dough per cookie, approximately 10 per sheet.  Flatten.
9. Bake for 10 minutes.  Remove immediately.
10. Let sit on pans for another 10 minutes to firm up.
11. Transfer to a cooling rack for at least another 10 minutes before you pack away in an airtight container.
12. Enjoy.