Some of the best creations are born of indecisiveness… A couple weeks ago, I shared with you that we were in the midst of a massive blizzard and half the city was completely shut down. With that, I was home from work and the kids were out of school. The weather always influences my kitchen cravings, so the first day we were home I felt it only appropriate to make some Smoky Chipotle Chicken Fajita Soup for dinner and some warm, fresh-from-the-oven cookies for dessert. (I will share the soup recipe later this week, as we are quickly headed into non-soup season and I want to get the recipe in your hands before your soup weeknights are put on hold for baseball and summer BBQs.)
Back to the fresh-from-the-oven, warm cookies I felt compelled to make… I knew I wanted cookies, but I was so torn between snickerdoodles and chocolate chip. Both are classics, both are comforting, both are incredibly delicious. It is safe to say that I probably spend way too much time thinking about food. Just sayin’. I thought about which cookie to make all afternoon while the soup simmered away in the slow cooker. I couldn’t ask the kids on the very likely (read: almost guaranteed) chance that one would want snickerdoodles, one would want chocolate chip, and the other would want something totally different altogether. They are no help when it comes to decision-making, as I am sure those of you with children in your lives can 100% relate to.
Eventually, I came to the conclusion that there was no need to choose between two favorites when I could (at least attempt to) combine them into one hybrid cookie that would be the best of both worlds. I was pretty stoked by the idea, so I crossed my fingers that my idea would turn out the way I hoped it would in my head, and got to work on the chocolate chip cookie dough.
I added melted and cooled coconut oil, maple syrup, eggs, and vanilla to the bowl of my stand mixer and used the paddle attachment to cream these ingredients together. (If you are new to Paleo baking, this looks a lot different than creaming together butter and sugar, so don’t fret.) In a separate medium bowl, all of the dry ingredients got whisked together till all the clumps were broken up- almond flour, coconut flour, arrowroot starch, baking soda, pink Himalayan sea salt, and just a smidge of cinnamon. You know the drill- dry ingredients get added to wet ingredients in the stand mixer and the machine does all the work for you. Once the dough has formed, dairy-free dark chocolate chips are stirred in by hand with a sturdy spatula or wooden spoon.
From there, I used a medium cookie scoop to drop cookie dough into my hand so I could roll each into a ball. Enter snickerdoodles, and each ball is then rolled into a combination of coconut sugar and cinnamon, placed onto your baking sheet, and flattened slightly with the bottom of a glass or your hand. Into the oven, and the waiting game began. I tried my best to peek at what they were baking up to look like without opening the oven too many times. They looked wonderful, but not much like a traditional snickerdoodle would. Once I tasted them, I knew exactly what the cinnamon sugar profile reminded me of, and it was churros. Ummm, yes please! Big win here, friends. Big win.
Paleo Churro Chocolate Chip Cookies
Paleo Churro Chocolate Chip Cookies
4 tbsp coconut oil, melted and cooled
6 tbsp pure maple syrup
2 tsp vanilla
3 1/2 C almond flour
2 tbsp coconut flour
2 tbsp arrowroot starch
1 tsp baking soda
1/2 tsp pink Himalayan sea salt
1 tsp cinnamon
3/4 C dairy-free dark chocolate chips
1/4 C coconut sugar + 1/2 tsp cinnamon for rolling
- Preheat oven to 350 degrees F. Spray two nonstick baking sheets lightly with coconut oil or line with parchment paper and set aside.
- In the bowl of a stand mixer with the paddle attachment, add the coconut oil, maple syrup, eggs, and vanilla. Cream together for 2-3 minutes, until the coconut oil is almost fully incorporated.
- In a medium bowl, whisk together all the dry ingredients- almond flour, coconut flour, arrowroot starch, baking soda, pink Himalayan sea salt, and cinnamon- until no clumps remain. With the mixer on low, add the dry ingredients to the wet ingredients until your dough forms and comes together.
- Stir in the chocolate chips by hand using a sturdy spatula or a wooden spoon.
- In a small, shallow dish, combine the coconut sugar and cinnamon.
- Scoop heaping 1 tablespoon drops of cookie dough into your hand, roll into a ball, then roll each ball into the cinnamon & coconut sugar mixture. Set 2-3 inches apart on prepared cookie sheet. Continue until cookie sheets are full, then use the palm of your hand or the bottom of a glass to gently flatten each ball.
- Bake for 8-9 minutes until set around the edges and slightly golden brown. Remove from the oven and cool for 5 minutes on baking sheet, then transfer to a wire rack to cool completely.
- Store in an airtight container in the refrigerator for up to a week.
We all fell in love with these cookies. It was truly love at first bite. Haha… I know, I know.. I’ll stick to baking… 🙂 Seriously, though, churro + chocolate = insanely delicious. Perfectly chewy, a little fluffy, warmly spiced… just try them. They work.
As always, I would love to see how these turn out for you if you make them. Post your pictures and tag me- you can find me on Facebook or follow me on Instagram! Be back later this week with Smoky Chipotle Chicken Fajita Soup… Hope your weekend treated you well and the week ahead does the same. 🙂