When you start eating Paleo, you think that you’ll never bake again, let alone make eye-catching treats because the ingredients, and therefore the doughs, are so different from traditional baking. But after playing with ingredients and dry-to-liquid ratios, you find that you can make plenty of beautiful desserts without wheat flour! These cookies are the perfect example, and a great blend of chocolate and almond butter swirled into a big soft cookie. The kids flip for these!
DRY INGREDIENTS
1 cup almond flour
2 TBSP coconut flour, sifted
1∕3 cup arrowroot starch
½ tsp baking soda
Pinch of sea salt
WET INGREDIENTS
2 TBSP pure maple syrup
1 egg
2 tsp pure vanilla extract
¼ cup almond butter
2 TBSP coconut sugar (dry crystals)
2 TBSP coconut oil, melted
ADD-INS
½ cup mini chocolate chips
2 TBSP cocoa powder
2 tsp water
Makes 12 cookies
Preheat your oven to 350°F.
In a small bowl, combine the almond flour, coconut flour, arrowroot starch, baking soda, and sea salt. Set the bowl aside.
In a medium-sized bowl, blend the maple syrup, egg, vanilla extract, almond butter, coconut sugar, and coconut oil with a hand mixer until well combined and the coconut sugar has mostly dissolved.
Add the contents of the small bowl to the medium-sized bowl, and mix well.
Stir in the chocolate chips.
Divide the dough in half, and place one half in another bowl.
Add the cocoa powder and water to one half of the dough, and mix with your hands to incorporate.
Shape 1-inch dough balls of both the plain dough and the chocolate dough. Take 1 ball of each, lightly press them together, and roll them in your palms to make them swirl.
Place the cookies on a parchment-lined baking sheet.
Bake for 10-12 minutes or until the bottoms are lightly browned. (I take mine out at 10 minutes because I like them a little doughy in the center.)
Let the Swirls cool on wire racks.
Store the Swirls in an airtight container, or freeze them until ready to eat.
