Caramelized sugar... Gooey, melting chocolate... A slight bite of sea salt to balance the sweet.
Are you drooling yet??
This crockpot recipe makes one giant chocolate chip cookie... Although for your waistline's sake, you should probably follow the instructions and divide it into 8 portions as directed ;-)
CROCKPOT PALEO CHOCOLATE CHIP COOKIE(S)
1/4 c coconut oil
1 c coconut sugar
1 egg white
1/2 tsp vanilla extract
1 1/2 c almond meal
2 tsp baking powder
1/2 tsp sea salt
1/2 c chocolate chips (milk or semisweet depending on your taste)
Rub a piece of parchment paper with coconut oil and press inside your crockpot with the greased side facing up.
Melt 1/4 c coconut oil in a microwave-safe dish, then whisk together with coconut sugar in a large bowl. Add egg white and vanilla and whisk to combine.
Combine dry ingredients (almond meal, baking powder, and salt), then fold into oil/sugar/egg mixture until combined. Stir in chocolate chips.
Transfer the dough into crockpot and press flat onto parchment paper. Cook on low for 2 to 2 1/2 hours, until the outside of the cookie appears golden brown. Watch carefully and remove from heat as soon as the cookie browns, since it will harden if overcooked.
Holding the sides of the parchment paper, lift the cookie out of the crockpot and transfer to a cooling rack. Once cooled, remove from parchment paper and cut into 8 portions.