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Homemade Deep Dish Paleo Salted Chocolate Chip Cookie photo

Deep Dish Paleo Salted Chocolate Chip Cookie

This Deep Dish Paleo Salted Chocolate Chip Cookie is a delightful indulgence! Soft, chewy, and guilt-free, it's a must-try for cookie lovers!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Paleo
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie:
  • 17 tablespoons unsalted grass-fed butter softened (2 sticks + 1 Tbsp)
  • 1 cup coconut sugar
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons pure maple syrup
  • 2 large eggs
  • 4 cups Tiger Nut flour
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup dark chocolate chunks or chips
  • 1 tablespoon coarse sea salt for sprinkling

Equipment

  • Large mixing bowl
  • Whisk
  • Rubber spatula
  • 9x13-inch baking dish
  • Parchment paper
  • Measuring cups and spoons

Method
 

Cooking Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Line a 9x13-inch baking dish with parchment paper, allowing some overhang.
  3. Step 3: In a large mixing bowl, combine the softened grass-fed butter and coconut sugar. Beat until light and fluffy, about 2-3 minutes.
  4. Step 4: Add the pure vanilla extract, pure maple syrup, and eggs. Whisk until well combined and creamy.
  5. Step 5: In a separate bowl, whisk together the Tiger Nut flour, ground cinnamon, baking soda, and sea salt.
  6. Step 6: Gradually add the dry ingredients to the wet ingredients, folding in with a rubber spatula until just combined.
  7. Step 7: Gently fold in the dark chocolate chunks or chips.
  8. Step 8: Scoop the dough into the prepared baking dish, spreading it out evenly and pressing down gently.
  9. Step 9: Sprinkle the coarse sea salt over the top of the cookie dough.
  10. Step 10: Bake for 25-30 minutes, or until the edges are golden and the center is set.
  11. Step 11: Let cool in the baking dish for about 10 minutes, then lift out using parchment paper and cool completely on a wire rack.

Notes

  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • Freeze slices wrapped in plastic wrap for up to 2 months.
  • Reheat in the microwave for 10-15 seconds or in the oven at 350°F for a few minutes.