Paleo Deep Dish Chocolate Chip Cookie
Ingredients
- ½ cup nut butter almond, cashew, etc
- ½ cup coconut oil
- ⅓ cup coconut sugar
- 2 tablespoons pure maple syrup
- 2 eggs
- 2 teaspoons vanilla
- 1 cup almond flour
- ⅓ cup coconut flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup dark chocolate chips 100% pure dark chocolate to keep it paleo
- Optional: collagen peptides, ground flaxseed
Instructions
- Preheat oven to 350 degrees and grease a 10 inch cast iron skillet with coconut oil.
- In a standing mixer, combine the nut butter, coconut oil and coconut sugar until well combined, about 1 minute.
- Add syrup, eggs and vanilla and mix to combine.
- Add flour, baking soda, salt and cinnamon and mix to combine (plus any additional ingredients like collagen peptides or ground flaxseed).
- Stir in chocolate chips with a rubber spatula.
- Press into skillet and bake for 20-25 minutes until golden and just cooked through - slightly undercooked and gooey is always the tastiest!
- Serve warm or cut into slices and store in an airtight container in the fridge for up to a week.
~Amanda~
Deep Dish Chocolate Chip Cookies are perhaps one of the most amazing treats to ever exist. I mean Chocolate Chip Cookies are incredible on their own, but DEEP DISH are even better because you get so much more ooey gooey cookie and so much more rich dark chocolate with every single bite. What’s even better?! When said deep dish cookie is made with paleo, good for you ingredients so you don’t have to feel bad about eating it – It’s still a cookie though, so just remember everything in moderation. It takes every ounce of self control I have to not eat the whole thing in one sitting, my goal is always to spread it out so we get a piece every night during the week. That’s the goal, I don’t think the cookie has ever actually lasted that long… whoops.
I remember growing up we would go to a popular pizza chain restaurant and if it was your birthday, they would bring you out the most amazing deep dish chocolate chip cookie for dessert. We would always want to go there because those ‘pizookies’ were the absolute best and making this one now brings me right back to my childhood and those memories. I made these the first few times using a regular cake pan because I didn’t have a cast iron skillet – I know, I call myself a cook and I didn’t have a cast iron skillet, what a fraud! So I finally used this as my big excuse to go out and buy one and I swear it makes this cookie taste even better! The edges are nice and crispy while the inside is warm and gooey, perfection.
Making this cookie is really simple and the ingredients are some that you probably already have in your pantry if you regularly eat paleo or gluten free. If not, they can be found at pretty much any grocery store. You start by combing the nut butter (use your favorite kind here – I prefer almond butter, but cashew or sunflower are also good choices. If you’re not set on this being paleo, you can also use classic peanut butter), coconut oil, and coconut sugar. Then add in the syrup, eggs and vanilla. Next come the flours, baking soda, salt and cinnamon. And finally, the most important part, the chocolate chips! You can use pure dark chocolate chips or you can get a dark chocolate bar and break it into small chunks. Bake it for 20-25 minutes (do not over bake, it will dry out) and enjoy it warm and gooey out of the oven… excuse me while I’m over here *drooling*, time to go eat some cookie!
