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5 from 1 vote

My Take on the Paleo Chocolate Chip Cookie

(recipe adapted from Texan Erin, Cook Republic and Broma Bakery)
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Servings: 24 Cookies

Ingredients

  • 1 Cup Almond Flour
  • ¼ Cup Pea Protein
  • 1 Teaspoon Baking Soda
  • Pinch of Salt
  • 6 Tablespoons Vegan Butter
  • ¾ Cup Date Sugar
  • 6 Tablespoons Tahini
  • 1 Tablespoon Vanilla Extract
  • 1 Egg
  • 1 Cup Chocolate Dark Chocolate Chopped I used 99%
  • ½ Cup Chopped Dates
  • 1 Tablespoon Chia Seeds
  • Flaked Sea Salt

Instructions

  • Pre-heat oven to 325 degrees. In a large bowl mix together the almond flour, pea protein, baking soda and salt. Set a side and in a stand mixer whip up the vegan butter together with the date sugar until it forms a soft paste. Add in the egg and vanilla. Mix well. Add in the dry ingredients and mix until fully incorporated. Then add in the chocolate chips, dates and chia seeds.
  • Place the cookie dough in the refrigerator for at least an hour for the flavors to merge.
  • Using a medium ice cream scoop, scoop out the dough and place on a lined baking sheet. Space out the dough about half an inch apart. Using the palm of your hand press down to flatten. This batter doesn’t spread so you need to help it out by pressing down on it. Then sprinkle with flaked sea salt.
  • Bake for 12 minutes until golden brown. This makes about 3 dozen cookies.