These are the cookies your holiday needs!
Put them under the tree for Santa. Serve them on a platter at your Christmas party. Bring them to coworkers. Make them with the kids or grandkids or your friends.
Or just whip up a batch and eat them while you watch Netflix. Sometimes the holidays are all about de-stressing and taking some you time! And if you haven’t watched the Chilling Adventures of Sabrina, you need to get on that ASAP. And Netflix needs to make more episodes even faster.
Back to the cookies though. I don’t care if you aren’t Paleo or even gluten free. Don’t care if you are a chocolate fiend. These grain free, refined sugar free, caffeine free cookies are the BOMB! Like I can’t even deal these are so good. I want to share them with everyone and make batch after batch and eat them for breakfast every day.
Yep. I ate these for breakfast and I’m gonna do it again. Did I mention they are grain free and refined sugar free?
These do need some time to chill, but other than that they are a breeze to make. While they are delicious at room temperature, they are mind blowing and best enjoyed hot out of the oven. And if you happen to have a batch of Paleo marshmallows lying around, I’m not telling if you melt one or five on top.Print
- 1 cup coconut oil, softened
- 1 cup coconut sugar
- 2 large egg
- 1 tablespoon pure vanilla extract
- 4 ½ cups almond flour
- 2 heaping cup carob chips, chopped carob bar, or a mixture
- Sea salt, for sprinkling on top
- In a large bowl, beat coconut oil, sugar, egg, and vanilla until well combined. Stir in the flour, followed by the carob. Form into a ball, cover with plastic wrap, and refrigerate at least 1 hour and up to 24.
- When ready to bake the cookies, preheat the oven to 350 degrees F. line 2 baking sheets with parchment. Form cookies into golf ball size portions, place on tray, spaced to allow for some spreading, sprinkle with salt, and bake for about 10 minute golden brown around the edges and melty in the center.
- Serve warm or cool completely on the pan. Cookies may be stored in an airtight container at room temperature for up to 5 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.
Additional chilling time is necessary
Recipe adapted from Bakerita
- Prep Time: 10 minutes
- Cook Time: 10 minutes