Deep Dish Paleo Salted Chocolate Chip Cookie

Name: Deep Dish Paleo Salted Chocolate Chip Cookie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 10-inch deep dish cookie
Ingredients: 17 tablespoons unsalted grass-fed butter; 1 ½ cups coconut sugar; 2 tsp pure vanilla extract; 2 Tbsp pure maple syrup; 2 large eggs; 4 cups Tiger Nut flour*; ½ tsp ground cinnamon; 1 tsp baking soda; ½ tsp sea salt; 1 ½ cups dark chocolate chunks or chips; 1 Tbsp coarse sea salt for sprinkling

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
1 10-inch deep dish cookie
Calories
393 kcal
Cuisine
American

Deep Dish Paleo Salted Chocolate Chip Cookie

Tyler Espinosa

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Deep Dish Paleo Salted Chocolate Chip Cookie is incredibly rich, gooey, and delicious. Perfect for sharing with friends and family!

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Ingredients

Servings

17 tablespoons unsalted grass-fed butter softened* - 2 sticks + 1 Tbsp
1 ½ cups coconut sugar
2 tsp pure vanilla extract
2 Tbsp pure maple syrup
2 large eggs
4 cups Tiger Nut flour*
½ tsp ground cinnamon
1 tsp baking soda
½ tsp sea salt
1 ½ cups dark chocolate chunks or chips
1 Tbsp coarse sea salt for sprinkling

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Instructions

Preheat the oven to 350 degrees Fahrenheit.
Combine the softened butter, coconut sugar, vanilla extract, and pure maple syrup in a stand mixer fitted with the paddle attachment (or in a mixing bowl with a hand mixer). Beat until creamed and well combined. Leaving the mixer on low speed, add the eggs one at a time and beat just until combined (Note: you may need to stop the mixer to scrape the sides so that all ingredients get incorporated).
In a bowl, stir together the tiger nut flour, ground cinnamon, baking soda and sea salt. Slowly add the dry mixture to the mixer, leaving the mixer on. Beat just until combined, stopping the mixer to scrape the sides of the bowl as necessary.
Add in the chocolate chunks and beat until combined.
Grease a 10-inch cast iron skillet with butter or coconut oil. Turn the cookie dough out into the skillet and use your hands to press the dough into an even layer. Sprinkle with 1 to 2 tablespoons of coarse sea salt and place on the center rack of the preheated oven.
Bake for 25 to 30 minutes, or until the edges crisp up and the cookie reaches desired doneness (NOTE: if you’re using gluten-free all-purpose flour instead of tiger nut flour, the bake time may be a little less - try 15 to 25 minutes).
Remove from the oven and allow cookie to sit for 1 hour to allow it to set up before cutting slices and serving.

Notes

*You can substitute the Tiger Nut Flour with almond flour or cassava flour (the same amount - 4 cups) OR 2 2/3 cups gluten-free all-purpose flour.
gluten-free all-purpose flour