Description
These Paleo Cookies are loaded with chocolate chips and made in the crockpot! They’re so easy to make and are a healthy, grain-free treat!
Ingredients
- ¼ cups Coconut Oil, Melted
- 1 cup Coconut Sugar
- 1 Large Egg White
- ½ teaspoons Vanilla Extract
- 1-½ cup Finely Ground Almond Meal (5.4oz)
- 1-¾ teaspoon Baking Powder
- ½ teaspoons Salt
- ½ cups Dark Chocolate Chips
- ¼ cups Coconut Oil, Melted
- 1 cup Coconut Sugar
- 1 Large Egg White
- ½ teaspoons Vanilla Extract
- 1-½ cup Finely Ground Almond Meal (5.4oz)
- 1-¾ teaspoon Baking Powder
- ½ teaspoons Salt
- ½ cups Dark Chocolate Chips
Preparation
1. Line crockpot with parchment paper and rub with coconut oil. Set aside.
2. In a large bowl, beat together melted coconut oil and coconut sugar. Add egg white and vanilla extract and beat until well combined.
3. Pour almond meal, baking powder and salt into oil mixture and stir until well combined. Stir in chocolate chips.
4. Transfer dough into crockpot and press down evenly. It can be a little tricky with the parchment paper.
5. Cook on low heat until outside of cookies appear golden brown and inside is still soft, about 2 to 2 1/2 hours. Mine was perfect at 2 hours and 15 minutes. Be careful not to overcook the bars as they firm up a lot once cooled.
6. Once cooked, carefully use parchment paper as a handle and gently lift bars out of crockpot and transfer to a rack to cool completely.
7. Once cooled, cut and devour.
Notes:
1. Do not try to flatten parchment paper when you transfer bars to the rack, as cookies are too soft and you’ll break them apart. Leave it with all it’s sticky-up glory.
2. If you want to bake these in the oven, roll dough in heaping 1-tablespoon balls, so they are taller than they are wide and place on a parchment-lined cookie sheet. Refrigerate for 1 hour and then bake at 350ºF for 8–9 minutes, until edges just appear golden. Let cool on pan for 10 minutes and then transfer to a rack to finish cooling.
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