Paleo - No Really - Paleo Chocolate Chip Cookies

My husband and I occasionally will go on a Paleo kick, and we really do enjoy the positives of the diet. However, sometimes I just want a damn cookie! This would mean either breaking the diet, (which is a slippery slope once you've re-taste the wonders of gluten) or eating fruit miserably, trying to pretend it is the same thing. Now we have discovered this recipe, and my time for complaining is no more! 

Why I like this recipe:

• A "Paleo-lite" house could have all the ingredients for this recipe. The first time I made it, I didn't need to run to the grocery store and buy some obscure ingredient. Almond and coconut flour are the special ingredients, and I typically have them handy. 
• In addition to the ingredients being readily available, they are pretty minimal. Making the prep time complete in a few easy steps. 
• Measuring out the almond and coconut flour is really for the best results, but it also eliminates measuring cups to wash. Seems like a small detail, but you tell that to the person in charge of dishes! 
• Now I'm not going to say that these are just like the real thing. The website says realistic, and I plan to stick to it. However, they are pretty darn close! 
• This recipe has make ahead options in addition to being Paleo! See below for the make ahead options. 

Ingredients: 

• 2 cups (200 grams) almond flour
• 2 Tbsp (14 grams) coconut flour
• 1/2 tsp baking soda
• 1/2 tsp salt, preferably sea salt
• 1 Tbsp vanilla
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 3/4 cup pure chocolate chips

Take the almond flour, coconut flour, baking soda, and salt and mix until completely combined. In a small bowl mix together the vanilla, oil, and syrup, then slowly add to the dry ingredients while your mixer is on low (or by hand). Add the chocolate chips, cover, and put the dough in the fridge for at least 30 minutes. 

Right before you are ready to bake the cookies, preheat the oven to 350 degrees. Level a tablespoon with dough, and make into a 1 inch ball. Place on a baking sheet with parchment paper, about 2 inches apart. Bake for 10 minutes, rotating sheets halfway. Allow the cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Make Ahead: 

• You can make the dough ahead of time and put it in the fridge for up to 24 hours. That way right before you have guest coming over, you can pop them in the oven, and serve warm cookies while your house smells amazing!
• Baked cookies can be stored in an airtight container for a week, or frozen for up to a month.