[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”padding-15-percent” column_padding_position=”left-right” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][image_with_animation image_url=”7556″ alignment=”center” animation=”Fade In” border_radius=”none” box_shadow=”none” max_width=”100%”][divider line_type=”No Line” custom_height=”35″][vc_column_text]

I don’t know about you, but I crave a good old chewy chocolate chip cookie all the time. These paleo versions are too good to be true, soft, chocolatey and the perfect golden colour. I made these intentionally to give to my clients and came home to an empty plate… Good thing I can easily whip up another batch!

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Prep Time – 1 hour

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Cook Time – 12-14 minutes

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Servings – 8-12

[/text-with-icon][/vc_column_inner][/vc_row_inner][divider line_type=”No Line” custom_height=”30″][vc_row_inner column_margin=”default” text_align=”left”][vc_column_inner column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/3″ column_border_width=”none” column_border_style=”solid”][nectar_animated_title heading_tag=”h6″ style=”color-strip-reveal” color=”Extra-Color-1″ text=”Ingredients”][vc_column_text]1 cup almond flour
¼ cup coconut flour
½ tsp baking soda
¼ tsp sea salt
6 tbsp unsalted butter (room temperature)
½ cup coconut sugar
6 tbsp nut butter ( I used almond hazelnut butter)
1 egg
1 ¼ tsp pure vanilla extract
1 cup carob chocolate chips (or regular chocolate chips if desired)

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      1. Preheat the oven to 350F degrees and line a cooking tray with a piece of parchment
      2. In a medium bowl, combine flour, baking soda and salt
         –
      3. In a separate bowl, mix the butter and sugar and mix with an electric mixer on medium until fully combined.
      4. Add the peanut butter, egg and vanilla and on low-speed, mix everything together.
      5. Add in the flour mixture and chocolate chips and fold with a wooden spoon.
      6. Place the dough in the fridge for 20-40 minutes to allow the dough to harden before putting it into the oven.
      7. Roll the dough into 1-inch balls and flatten on the tray 1-inch apart. Bake for 12-14 mins until there are soft cracks on the top. Allow to cool and serve.

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