I made these cookies for the first time a few years ago, and instantly when I tried them I knew they were something special. I jokingly called them crack cookies, for their almost addictive quality and pure yumminess.
Seriously though, these cookies have all things I love: chocolate, almonds, sea salt, and vanilla… what’s not to love?! Everyone who has tried these cookies has loved them, including people without food sensitivities. It’s always the biggest compliment when someone who doesn’t normally eat gluten free cookies tries one of my baked goods and says they can’t tell it’s gluten free.
So why not give this recipe a try? I promise, you won’t regret it.
Paleo Crack Cookies
Quite possibly the most addictive cookies you'll ever try, sea salt chocolate, real vanilla beans, almonds and coconut come together to make a cookie better than your wildest dreams.
- 1 tablespoon palm shortening
- 1 tablespoon coconut oil melted
- 2 tablespoons grape seed oil
- 1/4 cup and 2 tablespoons agave nectar
- 2 teaspoons vanilla extract
- 1.5 teaspoons almond extract
- 1/2 a vanilla bean slice lengthwise and use the little vanilla beans from inside
- 1 cup almond flour
- 3 tablespoons coconut flour
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- Sea Salt Chocolate Bar roughly chopped (60 grams)
- 1/4 cup chocolate chips
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Place all of the wet ingredients in a food processor: palm shortening, coconut oil, grape seed oil, agave nectar, vanilla extract, and almond extract. Pulse until the mixture is smooth.
Next add all of the dry ingredients to the food processor: the vanilla bean, almond flour, coconut flour, sea salt, and baking soda. Pulse until a nice smooth dough comes together.
Mix in the chocolate chips with a spoon and place cookies on a baking sheet using a dough scoop or a spoon. You can flatten the dough using a cup with a flat bottom. When cookies are spread they should be about 2 inches wide.
Place the cookies in the oven and let them bake for 10 minutes. When done they should be slightly golden along the edges.