Merry almost Christmas! This is my last recipe before Christmas so I decided I need to fit in one more recipe of everyone’s favorite dessert: chocolate chip cookies!
About 2 weeks ago, I asked on my Instagram what you like to do with chestnuts (’tis the season!), besides just roasting them and eating them. I got several responses which were all great, and one of my friends mentioned that you can use them as flour by grinding them up after roasting them. What a great idea! That’s exactly what I did with my chestnuts to make them into these chocolate chip cookies.
I loved the texture of these cookies, and you honestly can’t really taste the chestnuts. They taste like good ol’ chocolate chip cookies, which no one hates at all. I actually sent these to my dad for Christmas all the way to South Korea, and they held together with no broken pieces!
If you are looking for last minute crowd-pleasing recipe for the holidays, I hope you make these because they are absolutely delicious! I think it’s the perfect treat for Santa Claus and if he doesn’t finish it, you can nibble on them while you open those presents he brought. Hope you have a wonderful holiday, filled with cozy and relaxing times with your loved ones!
Paleo Chestnut Chocolate Chip Cookies
- 1 cup roasted and peeled chestnuts
- ¼ cup coconut flour
- 6 tbsp coconut sugar
- ½ tsp baking soda
- 6 tbsp coconut oil, melted and cooled
- 1 large egg
- 1 tsp vanilla extract
- 3 oz 75% (or higher) dark chocolate bar, roughly chopped
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place roasted chestnuts in a food processor, and grind until crumbly and fine.
- In a large bowl, combine ground chestnuts, coconut flour, coconut sugar, and baking soda.
- In a separate bowl, whisk together coconut oil, egg, and vanilla extract. Pour this mixture into the dry ingredients and mix well.
- Fold in chopped chocolate.
- Scoop with a large rounded tablespoon to drop dough onto the lined baking sheet. Flatten slightly.
- Bake for 10-12 minutes, until slightly golden brown.
- Cool completely before serving.
Okay, FINE. I’ll accept it. Summer’s basically over and we gotta start getting ready for Fall. While I’m not happy about it, if I have to face defeat, I want to do it with a tasty treat. I used to love ginger snaps growing up (and still do!), and I gravitate toward ginger flavored anything. There’s something addicting about that the spicy flavor, especially when mixed with something sweet.
After learning about how beneficial ginger is for digestion and boosting immunity, I incorporate it whenever I can daily but the most fun way is through yummy cookies like these Paleo ginger snaps!I’m a firm believer that the best tasting ginger snaps are the ones that use freshly grated ginger instead of ground ginger powder. The dried stuff just doesn’t give that wonderful spicy kick that I love so much. You can adjust the amount of ginger in the recipe if you don’t like the cookies too spicy, or just replace it with ground ginger if you don’t have the same love for the real stuff like me. Either way, these Paleo ginger snaps are a tasty treat to welcome the new Fall season with!
Paleo Ginger Snaps
- 2 cups blanched almond flour
- ½ tsp baking powder
- ½ tsp sea salt
- ½ tsp cinnamon
- 2 tbsp molasses
- 2 tbsp coconut oil, melted
- 2 tbsp freshly grated ginger
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, baking powder, sea salt, and cinnamon.
- Pour in molasses, coconut oil, ginger, maple syrup, and vanilla extract and mix until a dough forms.
- Use a rounded tablespoon-sized scoop to drop the dough on the parchment paper approximately 1-2 inches apart, gently flattening the dough with a fork to make criss-cross marks on the top.
- Bake the cookies on the middle rack for 15-20 minutes (longer makes crispier cookies), rotating the pan half way through cooking.
- Cool the cookies for 3 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container for up to a week.
I discovered eating cookie dough pretty late in my life. (Oh, the years I can’t turn back!) I never thought to actually eat the dough when I was making cookies. The thought of chewing on raw eggs and flour actually grossed me out and it just seemed wrong. It wasn’t until I went over to a friend’s house when I was about 12 and her mom was baking cookies, that I saw my friend steal a chunk of the dough and put it in her mouth. I was totally caught off-guard by her action but her family didn’t find anything wrong with it. She asked me if I wanted to try it, and that was my first experience in eating cookie dough… and fell in love.
Ever since, I have zero problem shoveling the sweet chewy dough into my mouth anytime I bake cookies. Salmonella gets killed when it’s mixed into delicious cookie dough… right?
So the other day, I had a brilliant idea and thought, why don’t I just make cookie dough so I can just eat the dough? It’s been too hot to bake anyway. My brain does good things sometimes. So that’s how this edible paleo version of cookie dough came to be. It’s so yummy and happy, and you can roll them in to bite-sized balls to bring to a picnic or a bbq. With 4th of July and summer get-togethers coming up, this is the perfect healthy treat to share with your friends and family!
Berry Vanilla Paleo Cookie Dough
- 1 cup almond meal
- ¼ cup coconut oil, melted
- ⅓ cup coconut sugar
- 2 tsp pure vanilla extract
- ¼ tsp sea salt
- 2 tbsp coconut milk, plus more if needed
- ⅓ cup freeze dried raspberries, unsweetened and unsulfured
- ⅓ cup freeze dried blueberries, unsweetened and unsulfured
- Place almond meal, coconut oil, coconut sugar, vanilla extract, and sea salt in a food processor and pulse until it becomes crumbly.
- Add 2 tbsp of coconut milk and pulse more until it becomes a doughy texture. If you prefer it even doughier, add more coconut milk by the teaspoon until it reaches the desired consistency.
- Place the dough in a bowl and fold in freeze dried raspberries and blueberries.
- You can separate them into individual balls, or just dig in with a spoon like me!
- If storing for later, roll them into individual, bite-sized balls and keep in the refrigerator, or in the freezer for up to 2 months. Let it come to room temperature before eating for a chewier dough-like texture.