Chocolate Chip “Oatmeal” Cookies

Or maybe these could be better named Chocolate Chip “Multi-grain” Cookies, since that is actually the cookie that they are designed to emulate. Chocolate chip multi-grain cookies were one of my greatest recipe successes in my pre-Paleo days. Many iterations had modified a typical oatmeal cookie into a whole grain powerhouse. And the cookies were delicious. Well, now I know that whole grains are not good for you! But as my kids’ favorite cookies, I had to create something similar with Paleolithic ingredients. This cookie is very chewy, holds together brilliantly, and tastes so similar to my old recipe you’d think for sure I had used some neolithic ingredients. I suggest processing the different nuts separately since they require a different number of pulses to achieve the desired textures. I found some great gluten-free, dairy-free, soy-free mini chocolate chips at Whole Foods (Enjoy Life brand). These cookies are great for a picnic or sending in your kid’s lunch (they travel very well). Yield: 30 cookies.

Ingredients:

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¾ cups extra virgin coconut oil, melted and cooled
2/3 cups Muscovado Sugar
1 egg
1½ cups Blanched Almond Flour
1 tsp Vanilla Extract
¾ tsp Baking Soda
½ tsp Cream of Tartar
½ tsp Salt
1 Tbsp Brown Sesame Seeds
½ cup finely Shredded Unsweetened Coconut
¼ cup Macadamia Nuts
¼ cup raw Pecans
¼ cup Sliced Almonds
2 Tbsp Raw Sunflower Seeds
½ cup Mini Chocolate Chips or Raisins (optional)

1.    Preheat oven to 350F.
2.    Mix coconut oil, sugar, egg and vanilla in a medium bowl.
3.    Add almond flour, baking soda, cream of tartar and salt and mix well.
4.    Pulse macadamia nuts in a food processor until they resemble coarse sand. Pulse pecans to similar texture. Pulse sunflower seeds to similar texture. Pulse almonds to a slightly coarser texture, resembling quick oats.
5.    Add shredded coconut, sesame seeds and processed macadamia nuts, sunflower seeds, almonds and pecans. Stir to combine.
6.    Incorporate mini chocolate chips or raisins.
7.    Drop 1” balls of dough onto a cookie sheet. Bake for 9-10 minutes, until slightly underdone. Let cool completely on cookie sheet. Enjoy!