Pumpkin seeds make for a great nut-free Paleo alternative. Ground finely to mimic flour, the pumpkin seeds produce a pretty neutral tasting base for this nut-free version of a paleo chocolate chip cookie.
Double stack baking sheet by placing a second baking sheet under the parchment-lined one to prevent cookie bottoms from over-browning or burning. Set aside
Shape the cookie dough the way you want the cookies to look when baked, as they won’t spread or puff up too much. I recommend rolling them into balls and pressing them gently with your palm until they are about ¼-inch thick
These cookies freeze really well. I recommend first freezing them in a single layer on a parchment-lined cookie sheet then placing the frozen cookies in a freezer-safe bag.
Reserve some chocolate chips to press into tops of cookie dough before baking.
The cookies be very soft and will continue to cook as they sit on the hot cookie sheet after removing from the oven. Let cool completely on the baking sheet.
Cookie dough may be frozen. Form dough into balls and freeze in a single layer on a sheet tray then place in a freezer-safe bag for up to 3 months. Allow dough to reach room temperature prior to baking. Bake as usual