Nicole Du Cane

**Disclaimer**: These cookies are gluten free. They can also be made more or less Paleo, depending on how strict a person is with their idea of the paleo diet – as some people allow some dairy and others don’t allow any, some allow honey & maple syrup and others don’t, and etc. I have noted any necessary substitutions. When I first made them I used what I had in the house – thus the maple syrup (I was trying not to use sugar). As per Abby’s request via our twitter conversation (sorry again for the delay!), I tried making these cookies again and am posting the recipe here!

Also: personally, I love cooking with butter – maybe it’s the French in me, but it makes food taste delicious. I also prefer to bake with butter, it gives it a good texture, flavor and makes it a lovely crispy golden brown. Again, if you don’t like or use butter, just substitute Coconut oil.

And lastly… I am not responsible if you eat the entire batch in one night. From personal experience, Tim and I would not recommend this. They are VERY rich.

Back Story: The Cookie’s History

I’ve had this fabulous Chocolate Chip Cookie recipe FOREVER. My best friend since childhood gave it to me, and trust me, these cookies have become well known among my friends for years. They also won over my boyfriend’s niece and nephew when I first met them 2 years ago. I know, making children cookies is a cheap move, but hey, they’ve never forgotten me and they continue to love me. All’s fair in love and war, including subliminally bribing children with delicious cookies.

Now adays, Tim and I eat – for the most part – Paleo  (I admit, not always – if I’m in France I’m having some croissants & baguettes!) so I thought I would try adapting this old favorite cookie recipe and make it gluten free and paleo friendly. And most importantly, still delicious! (because, why else does anyone eat cookies if they don’t taste good?).

I think I have succeeded.

I have illustrated each step, for the most part, with photos.

Gluten Free / Paleo Chocolate Chip Cookies with Macadamia Nuts

What you need:

Ingredients:

*Note: the total amount of “flour” in the recipe should be 2 cups & 2 tablespoons. You can use whatever flours you have/like to meet that quota. This is just what I used. It was a delicious combination.

1.  Heat oven to 325 degrees F.

2.  Melt the butter (or coconut oil) and then let it cool:

 3. Optional: Chop/crush the macadamia nuts:

4.  Mix the dry ingredients together: in a bowl mix the flours (almond flour, hazelnut flour, coconut flour, and protein powder) salt, and baking soda. Set aside:

5.  In a separate bowl, mix the butter (or coconut oil) and the maple syrup (if you want it more sweet, add a tiny bit more maple syrup or brown sugar or other sugar substitute):

6. Add and mix in the egg, egg yolk and vanilla:

7. Then add the dry ingredients, a little bit at a time.

And mix until just combined:

8. Stir in chocolate chips and nuts to taste.

9. Then put in the fridge or freezer to chill (at least 10-30 minutes). Because the cookie dough is so wet in comparison to the original recipe it makes it MUCH easier to put the cookies on the baking sheet if the dough is colder. Otherwise it sticks to your hands more:

10. Place cookies on baking sheet – These cookies seem to work better a little smaller in size. Also, if you have parchment paper, great idea to put this down on the pan first (not shown below, only because I ran out of it!):

11. Once the cookies are placed on the sheet, put in the oven and bake at 325˚ F - reversing the position of the pan halfway through baking. Outer edges should harden, centers should be softer, and they should be golden brown. 15 to 20 minutes. Frozen dough takes 1 to 2 minutes longer.

I recommend putting the cookies in for 9 minutes, then reversing the pan and putting them in again for another 9 minutes. You may need to cook them longer depending on your oven.

Then let them cool a bit.

And enjoy!!

A nice glass of cold goat milk accompanies these well

If you try the recipe, let me know what you think! I’d love to hear your feedback. I’ve continued to experiment with this recipe and make little changes each time I make them just to see. I encourage you to do the same.

Happy Friday everyone! I think I might have to make some more of these this weekend…

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