After about 1,000,000 attempts to come up with a cookie that was paleo, nut free, gluten free AND that my kids would actually like, I had to cut my losses, walk away, and accept that my kids would snack on store-bought organic chocolate gingersnaps at school for their “treat” snack.

But today, I was oddly inspired to give it one more shot . . .I had pinned a recipe earlier in the week for chocolate cookies.  Based on all my previous attempts, I had a sense, just from reading the recipe, that they might work out.  And so . . . I gave it a shot.

The Husband had a hard time containing his laughter when he figured out what I was up to.

But then . . . the cookies came out of the oven . . . perfectly timed to the end of our lunch . . . and I was redeemed . These cookies are GOOD.  The Husband liked them.  The kids LOVED them.  And I thought they were fantastic!  I can definitely serve these at a girls night without anyone being any the wiser that they aren’t “real” cookies!  And the kids certainly won’t complain when I send them to school in their lunches.

The recipe comes from a blog called A Whole New Twist.  I changed the baking time, but otherwise, the recipe is pretty much the same.  It looks like she has lots of good recipes on her blog – I can’t wait to try her gingersnaps!!!

Anyway . . . make these cookies!  I promise you’ll love them!!  Just try to remember that they are a treat . . . and it’s probably not a good idea to eat all 24 of them in one sitting . . .

I also made one more attempt at the crispy rice squares today – this time I used puffed rice and peanut butter . . . so we’ll see how they go over with the family later in the day!

A Whole New Twist Double Chocolate Cookies

  • Servings: 24 cookies
  • Time: 45mins
  • Difficulty: easy
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Ingredients

1/2 cup butter, softened

3/4 cup coconut/palm sugar

1 egg

1Tbs raw honey

2tsp vanilla

1 cup tapioca flour

1/4 cup unsweetened cocoa powder

2 tsp baking soda

3 tbs coconut flour

1/2 cup Enjoy Life chocolate chips

sprinkle of Himalayan sea salt

Directions

  1. Preheat over to 325.
  2. Cream butter and sugar together in a stand mixer.  Add in the egg, honey and vanilla and continue to beat on medium to high speed until the mixture is light and fluffy.
  3. Add in the tapioca flour, baking soda, and mix on low until just combined – if you over-beat at this point, the tapioca flour will take on a gummy texture in the cookies (which is NOT good).
  4. Add in the coconut flour, and give a quick mix to combine.
  5. Then add in the chocolate chips and sea salt and give the mixture one last quick mix.  Make sure everything is combined, and scrape the sides and bottom of the bowl to make sure everything is well mixed!
  6. Drop about 1tbs of batter onto a cookie sheet lined with parchment paper.  I put 12 cookies on each sheet.  You should get 24 cookies out of this batter.
  7. Put both cookie sheets into the oven and cook for about 22 minutes, or until the cookies are set.
  8. ENJOY!!!!