Giant Chocolate Chip Cookie

I don’t much know what to say about this paleo cookie recipe except…wow. I didn’t know my stomach could stretch this much.

This is one of my proudest moments. It’s better than my college graduation or the second straight time I won the Mill Creek Elementary School Spelling Bee. (Winning word: squirrel. Which I just misspelled before correcting myself. Sigh.)

I made something good on the first try. This is MAJORWho doesn’t love a big, giant, grain-free, refined-sugar-free chocolate chip cookie?

And lest we forget all the constantly-churning controversy over “Paleo Treats” or, rather, why it’s “wrong” for us Paleo/ish bloggers to call something “Paleo” when it’s a cookie, a cake, or some other incarnation of a grain-free treat based around various nut flours and sweet, sweet nectar of life maple syrup (gasp!), here’s what I have to say:

  • I’ve been doin’ this a looong time. A long time. (So long, they let me write a BOOK about it!) And I’ve learned that for most people, there’s nothing wrong with the occasional treat. Paleo treats used to tick me off. But not for any real good reason, other than I was occupying myself with internet indignance rather than, y’know, fostering world peace or whatevs.
  • If you’re worried about eating, cooking with, heating, or making out with almond flour, this is a good read.
  • Some people rely on “treats” too heavily at the beginning of their diet-changing journey. I did. Most of us get past that. Leave people alone & keep yo’ eyes on yo’ own plate. (Especially if that plate is filled with BIG GIANT PALEO CHOCOLATE CHIP COOKIE.)
  • I call it “Paleo” because, as I often say, CWIHC. (Caveman Would If He Could). That’s a fact, jack.

Good? Good.

One last note: Bob’s Red Mill, which is most commonly available in-store, is a bit coarse as far as almond flour goes (see the note in the recipe). I like to order almond flour from Nuts.com.

On to the smashingly delicious paleo cookie recipe.

Big giant paleo chocolate chip cookie - good food for bad cooks

 

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Giant Chocolate Chip Cookie
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Giant Chocolate Chip Cookie
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Ingredients
  • 3 + 3/4 cups almond flour
  • 1/4 cup coconut flour
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp cinnamon optional
  • 1 cup dark chocolate chips
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 3 eggs
  • 1/2 cup coconut oil or palm shortening
Servings -8
Prep Time -10
Cook Time -1hour
Ingredients
  • 3 + 3/4 cups almond flour
  • 1/4 cup coconut flour
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp cinnamon optional
  • 1 cup dark chocolate chips
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 3 eggs
  • 1/2 cup coconut oil or palm shortening
Servings -8
Prep Time -10
Cook Time -1hour
Instructions
  1. Preheat the oven to 325 degrees.
  2. In one bowl, combine both flours, baking soda, salt and cinnamon. Mix well with a fork.
  3. In a separate bowl, combine maple syrup, eggs, oil, and vanilla. Mix them together well. I used my favorite kitchen tool, my stick blender, to do that part.
  4. Add the liquid mixture, a little at a time, to the dry ingredients, mashing and stirring the mixture until smooth.
  5. Stir in chocolate chips. At this point, the dough should be thick and NOT pourable – you should be able to ball it up and lift the whole mess out of the bowl if you want to. If you can’t, it may be due to a difference in almond flour processing (almond flour can vary brand-to-brand). Just add a few extra Tbs. almond flour until consistency is correct. Note, again, that Bob’s Red Mill has a coarser texture than other almond flours, and this will change the consistency of the finished product. It will still be good – HELLO! it’s warm, sweet chocolate goodness – but it won’t look exactly as smooth.
  6. Push/Mush the mixture into the greased baking dish, smoothing it out with a spatula. (Make the center of the cookie a bit thinner than the edges. As in, mush it down.)
  7. Tent” the edges of the giant cookie pie with aluminum foil. This will keep the almond flour/edges from burning as it bakes. To do this, I simply placed the pie plate on top of 2 long layers of foil, then folded the edges of the foil over the edges of the pie plate.
  8. Bake for 1 hour, checking every 20 minutes. If a toothpick inserted in the center comes out clean, it’s done. If not, an extra 10-15 minutes should do it. Then, remove from oven and allow it to cool. (That’s important. Allow it to cool, or it will fall apart.)
  9. Put it in your face.

5 Comments

  1. Took my cookie to the beach. I loved it! The amazing thing was that the teens that tried it loved it, too. How great is that.

  2. Well,its been about 7 weeks since I’ve read EAT THE YOLKS. Am loving it and eating great food. I did allow myself “cheat days” on weekends but would now rather eat this way always– well mostly. We are taking the kids to Lake Michigan tomorrow so I have this cookie in the oven. Haven’t officially eaten it yet, but I licked the bowl with delight and loved it. Can’t wait til tomorrow.

  3. My birthday is just around the corner, and I’m thinking this is just the thing to help me celebrate. Great job creating this on the first try!

  4. Lol! Put it in your face! Awesome. :)

  5. This looks really good, I’ll have to try it when I feel that I’m strong enough not to try to eat it all in one sitting!

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