It doesn’t get much better than a classic chocolate chip cookie, especially when it is paleo!  These cookies feature my homemade chocolate chips and have a soft and chewy texture that is just perfect in a cold glass of almond milk.  This will definitely be on my Christmas cookie platters this year! 

Chocolate Chip Ingredients:

• ¾ cup refined coconut oil
• 1 cup raw cacao powder
• ⅓ cup raw honey
• 1 teaspoon vanilla extract optional

Chocolate Chips Directions

• Line a baking sheet with parchment paper
• In a medium saucepan melt the coconut oil
• Once melted, add the cacao, honey and vanilla extract to the melted coconut oil.
• Allow to simmer slightly while whisking to remove lumps and avoiding it to burn, a little less than a minute. (If it simmers to long the chocolate will become to thick)
• Remove from the heat and let sit and stir for about a minute to slightly thicken.
• Pour onto the lined baking sheet.
• Smooth to about ¼” thick.
• Freeze at least 30 minutes or until solid.
• Cut into chunks
• Store in airtight container in the freezer.

Cookie Ingredients:

• 2½  cups almond flour
• 3 tbsp arrowroot flour
• ½ tsp salt
• 1 tsp baking soda
• ½ cup raw honey
• 1 egg
• 1 tsp vanilla extract
• 4 tbsp unrefined coconut oil, melted. (I measure before melting)
• 1 cup chocolate chips

Cookie Directions:

• Preheat oven to 375 degrees and line a baking sheet with parchment paper
• In a medium bowl combine almond flour, arrowroot flour, salt, and baking soda.
• In a separate bowl beat together honey, egg and vanilla extract.
• Pour dry ingredients into wet ingredients and continue to mix together.
• Add in melted coconut oil and continue to beat until evenly combined
• Stir in chocolate chips.
• Using a spoon, form dough into balls and space out on baking sheet.
• Baking for about 10 Minutes until set.