Paleo Double Chocolate Chip Cookies Recipe by Jenny @ Bake

Paleo Double Chocolate Chip Cookies Recipe (Image Credit: Jenny @ Bake)

Paleo Double Chocolate Chip Cookies Recipe (Image Credit: Jenny @ Bake)

Not to adhere to stereotypes too strongly, but being British there are very few things I enjoy more than a cup of tea and good cookie (or as we call them biscuit).  When I first started working in an office in my early 20s there was a fully stocked cookie tin within arms reach, and reach for it I did, four to five times a day.

Unfortunately my metabolism couldn’t support such a habit, and I soon had to give up my tea time snacks. Since then I have been looking for a sweet afternoon pick-me-up that wouldn’t leave me struggling to fit into my favourite skinny jeans.

These cookies, whilst still a treat, are a lot better for you than their processed flour and sugar counterparts.  The sweetness of the banana accentuates the honey which balances the rich bitterness of the cocoa nibs.  The lack of flour makes the cookies soft and chewy with the nuts giving it a satisfying crunch.

Paleo Double Chocolate Chip Cookies Recipe

Makes a dozen – Adapted from The Lean Green Bean

Paleo Double Chocolate Chip Cookies Recipe (Image Credit: Jenny @ Bake)

Paleo Double Chocolate Chip Cookies Recipe (Image Credit: Jenny @ Bake)

Ingredients

1 cup chunky peanut butter

¼ cup of honey

2 tbsp cocoa powder

1 egg

1 large banana

1 tsp vanilla extract

1 tbsp cinnamon

½ tsp baking powder

½ tsp bicarbonate of soda

salt to taste

½ cup chopped mixed nuts and raisins

½ cup cocoa nibs

Directions

Preheat the oven to 350F and line 2 baking sheets.

Put the banana in a stand mixer with the beater attachment and whisk on high until well mashed.

Add the rest of the ingredients (reserving the mixed nuts and cocoa nibs) and beat until well combined.

Using a wooden spoon stir in the nuts and nibs.

Portion the mixture evenly onto the baking sheets, I could fit 6 cookies per standard tray.

Bake for 12-15 minutes, until golden brown.

Leave to cool on the tray for 10 minutes and then move to a baking rack to finish cooling completely.


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