Cookies, Cakes, Treats and Sweets
Paleo CCCs (chocolate chip cookies)

Paleo CCCs (chocolate chip cookies)

Sometime in 2014, I was diagnosed with severe H. Pylori overgrowth in my stomach which caused me to be in the worst gastrointestinal stomach pain, ever. After I ate ANYTHING, I would be keeled over in agony for hours, reaching for my upper abdomen, praying that the throbbing and sharp pain would subside. I was afraid to eat, I was too scared that I’d be in pain again. Eventually I saw a gastroenterologist, and at first opinion they decided my gallbladder was the culprit and it needed to be removed immediately. Up until my Cesarean for Rowen almost nine months ago, I had never had any surgery. I was freaking out thinking I needed surgery, and decided to get a second opinion. The doctor immediately diagnosed it as “H. Pylori” and prescribed me antibiotics to take care of the bacteria. I began to feel better almost instantly. To this day, I have not had another bout of excruciating pain again, and since then I’ve been extra cautious of what I eat, and how much I consume. Which brings me to the Paleo diet, and these cookies.

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While not entirely related to my story, I began to dabble in the Paleo diet, cutting out all these foods such as dairy, refined sugars, processed foods, etc. I did notice a change in my body and energy levels, and I do believe that following a healthier lifestyle such as Paleo (among others) has many benefits. What I ALSO believe, is that too much yo-yo dieting and trying new things quickly can cause major microbiome issues, which is ultimately what happened to me. Needless to say, I refuse to subscribe to any label of eating anymore, except these cookies are in fact a Paleo-style cookie (or just grain free really) because of the flour blend I used. I LOVE Bob’s Red Mill flours and products, they’re high quality and I know that even if I were to use their all-purpose, I know I’m getting really top notch product. I bought on Thrive Market a “Paleo” blend of flour to use for baking, and forgot about it until I wanted to make these cookies. I ran out of my organic AP flour from Thrive, and so while waiting for it to be delivered, I decided to rip open this bag of flour and give it a shot. The result? SO FREAKIN’ DELICIOUS! I love this flour. Really. The blend of almond, coconut, arrowroot, and tapioca gives these cookies such a perfect texture, and while I have a CCC on my blog already, these measurements are slightly different, and the batter sat in the fridge overnight. Plus, these babies are MASSIVE!

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Here’s what you’ll need:

  • 2 cups and 1 tbsp of Bob’s Red Mill Paleo flour
    • You could substitute with 1 cup almond flour, 1 cup coconut flour, 1 tsp arrowroot and 1 tsp tapioca flour, but I do highly recommend this Paleo blend found here.
  • 1/2 cup organic cane sugar
  • 1 cup organic dark brown sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • 1.5 sticks unsalted butter, room temperature
  • 1 tsp baking soda
  • 1 cup dark chocolate chips

Take out two sticks of butter, cutting one in half, and letting them get to room temperature (If you press your finger into the butter, it’ll make a dent). Once the butter is softened, using a hand or stand mixer, cream the butter and sugars together until nice and smooth. Add in one egg and mix again. Add the second egg and vanilla extract and mix until the egg is fully combined. Set aside.

Add the flour to a bowl and whisk in the baking soda. Pour the flour mixture into the wet ingredients a little at a time. Keep the mixer on a slow speed and continue to mix until all the flour is incorporated. Fold in the chocolate chips either with a silicone spatula or using the mixer. Pour the dough onto some cling wrap, forming a 12″ log, and set in the fridge overnight.

When you DO decide to bake, take the batter out and preheat the oven to 375*. Slice the batter into 3/4″ disks and set onto a baking sheet. The baking sheet should fit 7-9 cookies. Bake the cookies for 14-15 minutes or until the sides are golden. Let the cookies cool completely and serve with whipped cream, ice cream, or dip in your morning coffee for a perfect treat.

Paleo CCC’s

A paleo take on the classic chocolate chip cookie. Crisp on the outside, soft on the inside with a delicate snap, these cookies are grain-free and packed with delicious flavor. Your holiday baking just got way more exciting!

Course Cookies, Dessert
Cuisine American, comfort food, Cookies
Keyword baking, chocolate chip, cookies, dark chocolate, dessert, holiday baking, paleo
Prep Time 1 day 15 minutes
Cook Time 15 minutes
Total Time 1 day 30 minutes
Author nomastehungry

Ingredients

  • 2 cups and 1 tbsp Paleo baking flour blend Bob's Red Mill
  • 1/2 cup cane sugar
  • 1 cup dark brown sugar
  • 1 tbsp vanilla extract
  • 1.5 sticks butter softened
  • 1 tsp baking soda
  • 1 cup dark chocolate chips

Instructions

  1. Take out two sticks of butter, cutting one in half, and letting them get to room temperature (If you press your finger into the butter, it'll make a dent).

  2. Once the butter is softened, using a hand or stand mixer, cream the butter and sugars together until nice and smooth.

  3. Add in one egg and mix again. Add the second egg and vanilla extract and mix until the egg is fully combined. Set aside.

  4. Add the flour to a bowl and whisk in the baking soda.

  5. Pour the flour mixture into the wet ingredients a little at a time. Keep the mixer on a slow speed and continue to mix until all the flour is incorporated.

  6. Fold in the chocolate chips either with a silicone spatula or using the mixer. Pour the dough onto some cling wrap, forming a 12" log, and set in the fridge overnight.

BAKING THE COOKIES:

  1. When you DO decide to bake, take the batter out and preheat the oven to 375*.

  2. Slice the batter into 3/4" disks and set onto a baking sheet. The baking sheet should fit 7-9 cookies, you may need to use two baking sheets to fit all of them. (see notes!)

  3. Bake the cookies for 14-15 minutes or until the sides are golden.

Recipe Notes

  • Substitute almond flour, coconut flour, arrowroot, and tapioca for the paleo flour blend *I do recommend getting a bag, you’ll definitely use it!!!
  • 1.5 sticks of butter is equivalent to 12oz of butter – use unsalted!
  • If you are baking all of the cookies at one time, halfway through baking rotate the sheets from top to bottom so they bake evenly.

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