What makes Caveman Cookies superior to regular run-of-the-mill cookies? Hmmmmm, let’s see…
- Caveman cookies are gluten, dairy, soy, grain and cane-sugar F.R.E.E. Woop woop!
- Caveman cookies don’t taste healthy. In fact, this weekend the neighbor kids ate a whole plate and then asked for more.
- Caveman cookies provide real, usable energy to power your day. So having one of these cookies as a snack is a smart move.
- Caveman cookies use healthy coconut oil, no nasty trans-fats allowed.
- Caveman cookie are extremely sturdy. Throw a bag of them in your backpack and go hike that mountain.
- Caveman cookies now come in two variations! Check out the original (and wildly popular) Caveman Chocolate Chunk Cookie Recipe.
All right, go try these tasty treats for yourself. Just don’t make the mistake of letting the neighbor kids get their hands on ’em.
Here’s what you need for the paleo chocolate chip cookies recipe:
- 1½ cup raw pecans
- 3 Tablespoons coconut flour
- ½ cup almond flour
- 2 Tablespoons arrowroot starch
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 omega-3 egg
- ½ teaspoon vanilla extract
- ¼ cup pure maple syrup, grade b
- 2 Tablespoons coconut oil, melted
- ½ cup mini, dairy and soy free chocolate chips (Enjoy Life brand)
- Preheat oven to 350 degrees F. Lightly grease a baking sheet with coconut oil.
- Place the raw pecans in a food processor and pulse until coarsely ground.
- In a medium bowl combine the ground pecans, coconut flour, almond flour, arrowroot starch, baking soda and salt.
- In another medium bowl combine the egg, vanilla, syrup and (cooled) oil. Add the wet ingredients to the dry ones and mix until fully combined. Stir in the mini chocolate chips.
- Shape the dough into 20 cookies, flattening them slightly onto the greased pan. Bake for 12-15 minutes, or until golden.
- Allow to cool on the pan for 5 minutes, then transfer to a wire cooling rack. Store in an airtight container in the fridge.