- Sub another nut butter. Please keep in mind that nut butters vary in consistency so you may need to chill a thinner batter for a longer period of time or stir more vigorously for a thicker dough.
- Swap out milks. If you prefer cashew milk or rice milk, for example, then go for it. Because this already tends to be a thicker dough, you’ll want to stick with thinner, runnier milks as opposed to thicker options (like full-fat coconut milk).
- Make this a paleo-friendly cookie. If you want to make this cookie paleo, then use paleo-friendly chocolate chunks and chips. To find a brand near you or to order online, I suggest doing a quick internet search for “paleo chocolate chunks” and “paleo chocolate chunks.”
Best practices for a soft, fluffy, chewy cookie
- Chill the dough. This is going to be a sticky, chewy cookie recipe. Chilling the dough will make it much easier to work with. Shape the cookies before baking. These cookies will rise slightly, but for the most part, the way they go into the oven will be the way they come out of the oven. I first roll them into small balls, using a teaspoon, place them on the cookie sheet, and then flatten them into a cookie, similar to what you might do with a snickerdoodle or sugar cookie. You CAN skip this step and instead create a drop cookie, if you’d like, or if you forget to press them into place on the baking sheet.
- Bake one sheet of cookies at a time. Also, don’t overfill the baking sheet. If it’s crowded with cookies, then they will have a harder time baking through. And while each batch is baking, I put the remaining dough back into the refrigerator so it has more time to chill.
- Let them cool before transferring. These cookies are grain-free, gluten-free, dairy-free, and soy-free, so they are going to have a different consistency than traditional cookies. Gingerly remove them from the baking sheet once they’ve cooled.
- Use allergen-free chocolate chunks/chips or dark chocolate pieces. I have used Chatfield’s, Enjoy Life, and Nestle. For a strictly paleo version, select paleo-friendly chocolate. HU is a brand I’ve used. Paleo chocolate is decidedly not as sweet as allergen-friendly chocolate. But it will definitely still work in this recipe, albeit with a slightly different flavor.