• Almond Meal Cookies


    We tried this recipe today and it is even better than the one I posted last week. (I will leave it below the new one) Paleo Perfect Cookies are more moist and taste closer to a real chocolate chip cookie.

    Paleo Perfect Cookies

    3 cups almond flour-bobs red mill brand is best, but I used TJs and it was fine
    1/2 cup coconut oil, melted
    1/2 cup raw honey
    2 large eggs
    1 tsp baking soda
    1 tsp sea salt
    2 Tbl Mila
    1 tsp vanilla extract
    1 cup chocolate chips (I use 73% Ghiradelli choc chips)
    Preheat oven to 375℉.
    Line a baking sheet with parchment paper.
    In a small mixing bowl, combine dry ingredients. Set aside.
    In a medium mixing bowl, beat the eggs, honey, melted coconut oil and vanilla extract with a hand mixer, or wire whisk.
    Pour wet ingredients slowly into dry ingredients and beat with mixer or fork until combined.
    Continue to blend until combined. Stir in chocolate chips.
    Drop Tablespoon size balls of cookie dough onto prepared baking sheet.
    Bake for approximately 8-10 minutes.


    Simple, easy cookies that give you sweet tooth satisfaction without all the stuff that causes inflammation. I found the original recipe here. My two boys love to help make them, but love eating them even more.

    Almond Meal  Cookies

    gluten-free, grain-free and Paleo-friendly

    Makes 16 cookies

    • 1 1/2 c. almond flour
    • 2/3 c. almond butter or sunflower seed butter
    • 1/2 c. honey or maple syrup
    • 1 “mils” egg (1 T. mila + 3 T. water) or 1 organic egg
    • 1/2 t. baking soda
    • 1/2 t. salt
    • 1/2 t. vanilla extract
    • 3/4 c. chocolate chunks

    Preheat oven to 350 degrees.  If using a mila egg, mix together and set aside.

    Combine almond flour, baking soda and salt in a bowl.

    In a separate bowl, cream almond or sunflower seed butter, honey or maple syrup, egg and vanilla.

    Add almond flour mixture gradually until a dough forms, then fold in chocolate chips.

    Bake for 12-15 minutes.

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