Paleo "Chocolate Chip" Cookies

From Erin Shea, Class Coordinator

  • 2 C almond flour
  • 2 T very soft ghee (not melted)
  • 1/4 C honey
  • 1 egg, beaten
  • 1 tsp vanilla or almond extract
  • 1/4 tsp sea salt
  • 1/4 C cacao nibs
  • 4 tsp tapioca starch
  • 1 oz 100% chocolate
  • 2 T honey

Preheat oven to 350. Finely grind almond flour in a food processor. Combine egg, ghee, extract, and 1/4C honey. Add salt, almond flour, and tapioca starch. Stir in cacao nibs. Line a baking sheet with parchment paper. Drop tablespoons of dough onto paper. Flatten to the size/shape you'd like the cookies to be (they won't spread much). Bake 15-18min. Cookies should be browned on bottom edges. Move paper to rack to cool til set (5min). Remove paper and cool on rack completely. Meanwhile, melt chocolate and mix with 2T honey. Dip bottoms of cookies into chocolate and let dry on parchment. Store in fridge or at cool room temperature.