A paleo version of the irresistible cookies from Levain Bakery in NYC.
¾ cup room temperature coconut oil
¼ cup olive oil
½ cup coconut sugar
½ cup maple sugar
2 large eggs
2 teaspoons vanilla bean paste
3 cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
1 teaspoon tapioca starch
¾ teaspoon baking soda
2 cups carob or chocolate chips or bars cut into small chunks, or a combo
2 cups walnuts
Make the dough. In a large bowl, cream the oils and sugars until light and fluffy. You can do this by hand or with a hand or stand mixer. Once fluffy, beat in the eggs one at a time, as well as the vanilla. Mix until fluffy again and stir in the flour, tapioca, and baking soda until just combined.
Stir in the chips and walnuts until evenly distributed throughout the dough. Form into a disc in the bowl, cover with plastic and refrigerate 24 to 48 hours.
When ready to bake the cookies, preheat the oven to 410 degrees F. Form the cookies into giant balls, well spaced on two baking sheets. Bake about 15 minutes until just barely golden brown and still very doughy inside. Cool about 10 minutes on the pans just to set up and serve. Cookies may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
Recipe adapted from Modern Honey
- Prep Time: 20 minutes
- Cook Time: 15 minutes