Ahh, I love a recipe that has no hard-and-fast rules. As the name implies, you can throw whatever you’d like into these bad boys . . . well, anything but the kitchen sink! My favorite combo is shown here: chocolate chips, pecans, coconut flakes, and raisins. But we use whatever we have on hand. Got dried cherries? Throw ‘em in! Some leftover Paleo granola? You betcha! Anything goes with this wonderful cookie base, so get creative!
DRY INGREDIENTS
1 cup almond flour
3 TBSP coconut flour, sifted
¼ cup arrowroot starch
¼ cup tapioca starch
½ tsp baking soda
¼ tsp cinnamon
Pinch of sea salt
WET INGREDIENTS
2 eggs
2 tsp pure vanilla extract
¼ tsp pure almond extract
¼ cup pure maple syrup
2 TBSP coconut oil, melted (or 3 TBSP softened butter)
ADD-INS
¼ cup chocolate chips
¼ cup raw pecans, chopped
¼ cup unsweetened coconut flakes
¼ cup raisins
Makes 12 cookies
In a medium-sized bowl, stir together the almond flour, coconut flour, arrowroot starch, tapioca starch, baking soda, cinnamon, and sea salt until well combined.
Add the eggs, vanilla extract, almond extract, and maple syrup, and blend until just combined.
Add the coconut oil, and mix well.
Stir in your favorite add-ins.
Scoop the dough into 2-inch balls.
At this point, you can bake the cookies or freeze the dough for later. To freeze, place the dough balls on a wax paper-lined baking sheet, and place the sheet in the freezer. Once frozen, transfer the dough balls to a freezer-safe zip-top bag, and freeze until needed.
When you’re ready to bake the cookies, preheat your oven to 350°F.
Place the dough balls on a parchment-lined baking sheet. Leave some space between them, as the cookies will spread a little if you have used butter.
Bake for 12-13 minutes or until the edges and bottoms are golden brown.
Place the baking sheet on a cooling rack, and let the cookies cool completely.
Store the cookies in an airtight container, or freeze them until ready to eat.
