The Best Paleo Chocolate Chip Cookies
Paleo
Dairy-Free
Gluten-Free
For my first post on this blog, I decided to go with a classic paleo chocolate chip cookie, because lets be honest, who doesn’t love a good cookie!
These cookies are soft, chewy and indistinguishable from a standard chocolate chip cookie. My taste tester was a big fan, so these have quickly become our go-to chocolate chip cookie recipe.
In fact, he is such a big fan, that when I put the dough in the fridge to chill I frequently find him sneaking a taste before I bake them!
TIP!
While these cookies are very simple to make, there is one thing that will ensure your cookies turn out each time! Do not skip chilling your dough before baking!
If I know that I want to make cookies, I will make the dough the night before and let it chill over-night, or I’ll make it first thing in the morning so that I can bake them in the afternoon.
At a minimum you’ll want to chill the dough for an hour prior to baking. This will help your cookies stay thick and allow the flavors to marinate together before baking!
WHAT INGREDIENTS DO I NEED TO MAKE THESE PALEO CHOCOLATE CHIP COOKIES?
- Ghee
- Coconut sugar
- Eggs
- Vanilla
- Almond flour
- Tapioca flour
- Baking soda
- Sea salt
- Cinnamon
- Dark chocolate
Servings:
12-14 cookies
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients:
- 1/3 cup ghee, room temperature
- 1/3 cup coconut sugar
- 1 large egg, lightly whisked
- 2 teaspoons vanilla
- 1 3/4 cups almond flour
- 1/4 cup tapioca flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 3/4 cup chopped dark chocolate
Instructions:
Step 1
Cream together ghee and coconut sugar in a large bowl until smooth. Add whisked egg and vanilla and mix until combined
Step 2
In a separate bowl, mix together remaining dry ingredients
Step 3
Add the dry ingredients to the wet ingredients and mix just until no dry spots remain
Step 4
Fold in chocolate chips/chunks
Step 5
Place dough in the fridge to chill for at least one hour prior to baking
Step 6
Preheat oven to 350 degrees and prepare a baking sheet with parchment paper
Step 7
Scoop 2-tablespoon sized balls and place onto prepared baking sheet, flattening balls slightly and leaving about 1 inch between cookies
Step 8
Bake in the oven for 10 minutes, until edges turn golden brown
Step 9
Remove baking sheet from oven and allow cookies to cool on baking sheet for 5 minutes before removing to cool on a wire rack. Enjoy!
Notes:
- You can substitute coconut oil for ghee if you don’t have any on hand. Butter would also work if you are not dairy sensitive
- I haven’t tried any flour substitutes for this recipe, but plan to come up with a nut free alternative for those who are nut sensitive
- Leftovers can be stored in a container at room temperature for up to 5 days or in the freezer for 1-2 months (if they last that long!)
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