Have you been to Lux Central? To say I’m obsessed would be an understatement. Everything I’ve ordered, from their Savory Dutch Pancake topped with seasonal veggies to their Steel Cut Oats to their Quiche is “the best thing I’ve EVER tasted.” And don’t even get me started on their house-roasted coffee. Their menu changes day to day depending on what’s in season, but you’ll always find a jam-packed selection of baked goodies, which brings me to today’s topic: Lux’ Paleo Cookies. It was love at first bite, so much so that I asked Kate, head kitchen honcho and baker extraordinaire (she also has her culinary degree) for the recipe – and here it is! I made them last night to rave reviews. Get ready to fall in love…
Lux Paleo Cookies
¾ cup coconut oil or olive oil
¾ cup maple syrup
4½ cups almond flour
1½ tsp baking soda
1½ tsp salt
1½ cups sliced almonds (pine nuts, pecans, walnuts)
1 bag vegan chocolate chips
1 tbsp almond or vanilla extract
1. Melt coconut oil with maple syrup over low heat. Set aside to cool.
2. In a large bowl mix together almond flour, baking soda, salt, almonds and chocolate chips.
3. Whisk together eggs and extract. Add to cooled oil/syrup mixture. Add to dry ingredients and mix.
4. Preheat oven to 325. Line a baking sheet with parchment paper.
Using a medium-sized ice cream scoop (or a tablespoon), spoon mixture 1 inch apart onto baking sheet. Bake until lightly browned and tops barely crack.