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Crispy Chocolate Chip Caveman Cookies

Prep time 2 hr 20 min
Cook time 25 min
Total time 2 hr 45 min

Prep time 2 hr 20 min
Cook time 25 min
Total time 2 hr 45 min

About

A few days ago I sent out an email asking which of your favorite dessert recipes you’d like to get a Real Healthy Makeover. Quite a few of you sent me some tasty dessert ideas, and I’m having fun converting these to gluten+sugar+dairy free, healthy yet still tasty versions of the originals. 

Blog reader, Diana H., was the first to reply with a request for crispy chocolate chips cookies. She enjoyed my classic Caveman Cookies, but her husband wants his cookies crispy! It took a little work, but here you go, crispy cookies! 

Next up is Tammie B.’s recipe for Strawberry Cheesecake Cobbler…


Serves 40

1 cup blanched almond flour

½ cup coconut flour

2 tablespoons arrowroot starch

¼ teaspoon sea salt

½ cup pure maple syrup

1 omega-3 egg

½ teaspoon vanilla extract

¼ cup coconut oil, melted

½ cup mini dairy-free soy-free chocolate chips


Directions
1

In a medium bowl combine the almond flour, coconut flour, arrowroot and salt.

2

In another medium bowl combine the syrup, egg and vanilla. Add the wet ingredients to the dry ones and combine.

3

Slowly add the coconut oil and mix well. Add the chocolate chips.

4

Form the dough into a 2-inch in diameter log. Tightly cover with plastic wrap and freeze for 2 hours.

5

Preheat the oven to 350 degrees F. Lightly grease a baking sheet.

6

Carefully slice the dough log into very thin rounds. The thinner your rounds, the crispier your cookie. Place the rounds on your prepared sheet, and bake for 12-14 minutes, until golden brown.

7

Remove from oven and allow to cool completely. For extra crispy cookies, store in an air-tight container in the freezer.


Nutrition

Calories: 70
Fat: 4g
Carbohydrates: 6g
Sodium: 18mg
Fiber: 1g
Protein: 2g
Sugar: —

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