By Riki Shore
Looking for a gluten-free lunchbox treat, I turned to Bill and Haley of The Food Lover’s Primal Palate. Their Make it Paleo cookbook has gotten great reviews and I wanted to try out some of their recipes for myself. I decided to start with their Chocolate Chip Cookies.
One of the benefits and drawbacks of having gone to culinary school is that I can rarely leave a recipe unchanged. I read it and start thinking, ooooh, that would be good with X, X being some ingredient that I can’t live without.
In this case, I know my daughter likes chocolate, but she adores dried cranberries. Both chocolate and cranberries go naturally well with orange. I decided to go half cranberry, half chocolate, with a little orange zest thrown in for good measure. I also substituted brown sugar for the maple syrup called for in the original.
The resulting cookies were awesome. The almond flour and coconut oil give them a wonderful nutty aftertaste. They’d be delicious in a school lunchbox, as an post-workout snack, or for an on-the-go breakfast with a cup of hot black coffee.
3 cups blanched almond flour
1/2 cup coconut oil
Scant 1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon Kosher salt
1/2 teaspoon vanilla paste
3/4 cup dark chocolate chips
3/4 cup dried cranberries
Zest of 1/2 orange
1. Preheat oven to 375 degrees.
2. In a mixing bowl, combine all the dry ingredients and blend with a whisk.
3. In a smaller bowl, whisk together the coconut oil, eggs, vanilla paste and orange zest.
4. Pour the wet ingredients into the dry, mixing gently with a silicone spatula until just incorporated.
5. Gently stir in the chocolate and cranberries.
6. Place scoops of dough on a parchment-lined or Silpat-lined baking sheet. Bake for 12 minutes, rotating the tray once during baking to promote even browning.