These are the Best Paleo Chocolate Chip Cookies. EVER.
Not. An. Exaggeration. At least not in my book. And I’ve made (and eaten) hundreds, if not thousands of chocolate chip cookies in my day. I grew up making those break n’ bake Nestle Tollhouse cookies every weekend with my brother, and I’m both proud and astounded to report we could finish a whole 24 cookie package between the two of us. I guess you could say I’ve got a sweet tooth.
These days, I’m all about making sweet that nourish your body while giving your soul that warm fuzzy, I just devoured a fresh baked cookie happy dance inside. That means swapping out white flour for almond flour and coconut flour (packing more protein, fiber, vitamins, and minerals), adding nutrient dense nut butters, omitting refined white sugars
These paleo chocolate chunk cookies have crispy edges, a gooey middle, and PUDDLES of dark chocolate. Sprinkled with a fancy flaked sea salt, these really feel like a special treat!
Want to know the best part? These cookies are paleo, dairy free, gluten free, and refined sugar free!
Pro tip: I definitely suggest using a hand mixer or stand mixer, and recommend giving the batter 30 seconds to combine at each step. Ohhh and don’t you go over baking these – we like it GOOEY in da middle, amiright?!
This recipe is adapted from Texanerin paleo cookie recipe.
The Best Paleo Chocolate Chip Cookies
Ingredients
- 6 tbs grass fed butter softened
- 3/4 cup coconut sugar
- 1 egg
- 1/3 cup almond butter
- 1 ½ tsp vanilla extract
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup chopped dark chocolate
Instructions
- In a large mixing bowl, cream together butter and coconut sugar with hand mixer until creamy, about 1 minute.
- Add in egg and mix until combined and creamy.
- Add almond butter and vanilla extract, and mix for 30 seconds
- Add dry ingredients and mix until combined, about 30 seconds.
- Fold in chocolate, and keep a couple chunks for topping the cookies.
- Line baking sheet with parchment paper.
- Scoop cookie dough batter into big balls, place on baking sheet 2 inches apart, and flatten just slightly. This made 14 big cookies for me.
- Bake at 350 for 10-12 mins, until the edges are just golden.
- Top with flakey sea
- Let cool for 10 minutes, and then DEVOUR.