Honestly, I’m as shocked as you are that I haven’t made a singular batch of cookies on my blog yet. So we’re bringing it home with these paleo chocolate sea salt cookies. With two texture variations (described below), these babies are my absolute favorite. They’re rich, soft on the inside, a little crispy on the outside, and gooey as hell right out of the oven. I could sit here and tell you how good they are, or you could make them and see for yourself. So let’s just do that, yeah?
You might be looking at these photos like, “Anna, these are definitely not the same cookies??” But alas, I’ve fooled you again – I want to point out the importance of chilling your cookie dough! Both batches of cookies were in the refrigerator for the same amount of time. However, the top picture’s fluffy, cakey-looking cookies went into the oven immediately after scooping. The batch of cookies below had a more common cookie texture, but I let them thaw out a little before popping them in the oven!
1 cup almond flour
2/3 cup cacao powder
1/2 tsp salt
1 tsp baking soda
1/4 cup coconut milk
2 scoops collagen
1/2 cup coconut sugar
1/4 cup coconut oil
1/2 tsp vanilla
1 cup chocolate chips
1. Start by adding wet ingredients to a large bowl, and mixing together
2. One by one, add the dry ingredients, mixing until texture is consistently doughy
3. Add the chocolate chips last (save some for the top), and gently fold into the dough
4. Scrape all the sides of your bowl down with a spatula, cover with plastic wrap (or a large plate because we’re out to save the planet here)
5. Chill dough for a minimum of 2 hours, or overnight
6. Preheat oven to 350˚F
7. Line a baking sheet with parchment paper
8. Scoop out dough in even balls, and line up evenly along the parchment paper
9. Bake for 13-15 minutes, and enjoy!
*Dough tip! If you like puffy cookies, keep the dough cold before putting it into the oven. If you’d like them a little more flat (like the second picture), let the dough balls thaw before popping them in!