There’s nothing like the scent of homemade cookies permeating your home. The comfort of the whole process – from preparing cookie dough to baking and consuming – is unparalleled! Rich, chocolatey cookies are one of my favorite indulgences, but as someone with many food intolerances, I need to be careful about the ingredients that go into my desserts.
This double chocolate chip cookie recipe is grain-free, refined sugar-free, and paleo-friendly. Made with almond flour and sweetened with pure maple syrup, these cookies are on the healthier end of the dessert spectrum. Plus, they’re packed with rich chocolate flavor!
Preparing the cookie dough only requires about 15 minutes (there’s no chill time necessary!), and 10 minutes to bake. Using the Wolf Gourmet countertop oven, the process is so simple – the oven preheats quickly and fits a small cookie sheet, which is the perfect size for 12 small cookies.
The dough can also be made ahead of time and stored in a sealed container in the refrigerator for a few days. In the unlikely event you have leftover cookies, these beauties freeze very well. Simply microwave the frozen cookies for 30 seconds and enjoy!
Julia Mueller is the creator of the food blog, The Roasted Root, and the author of the cookbooks, Delicious Probiotic Drinks and Let Them Eat Kale!. Julia focuses her recipes on gluten-free, nutrient-dense recipes that tend to be paleo-centric and/or allergy-free. When Julia’s not cooking and photographing recipes, she can be found mountain biking, trail running, or snowboarding in the Sierra Nevada mountains.
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