Paleo Cookies
User Reviews
5
Paleo Cookies
Description
The Paleo Cookies recipe uses coconut sugar as the sweetener alongside almond and coconut flours, which substitute traditional wheat flours for a grain-free option. The fat comes from a mix of coconut oil and ghee, or alternatively all coconut oil or all ghee, lending a moist, tender crumb. Eggs and vanilla extract add structure and flavor.
The dough is mixed to a creamy consistency, then chilled for at least 30 minutes to firm up since the mixture can be sticky. Baking at 350°F, the cookies are scooped onto parchment-lined trays spaced apart to prevent spreading. The short bake time of 9 to 10 minutes yields cookies with golden edges and a set center, combining slightly crisp exteriors with softer middles.
Finishing the cookies with optional sea salt sprinkled on top balances the sweetness. Cookies can be stored in an airtight container up to four days or frozen for one month. The recipe notes offer flexibility with paleo baking flour substitutions and tips on chilling the dough up to 24 hours to manage stickiness and spread.
Ingredients
- ½ cup coconut sugar
- ¼ cup coconut oil room temperature
- ¼ cup ghee or more coconut oil, room temp
- 2 egg
- 1 tsp vanilla extract
- 1 ¼ cups almond flour
- ¼ cup coconut flour
- 1 tsp baking soda
- ½ tsp salt sea salt
- 1 cup chocolate chunks paleo
Instructions
- In the bowl of a stand mixer, add coconut sugar, coconut oil and ghee. Mix on high until fully creamy.
- Then, add in eggs and vanilla. Beat to combine.
- Add in almond flour, coconut flour, baking soda and sea salt. Stir to combine.
- Fold in chocolate chips or chunks.
- Place bowl in the fridge for 30 minutes.
- After 30 minutes, remove from fridge. Preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Use an ice cream scooper to scoop balls of dough onto the lined pan. Place at least 2 inches apart.
- Bake for 9 to 10 minutes or until edges are golden and middles are set.
- Finally, remove from oven. Sprinkle with more sea salt if desired. Allow cookies to cool for 10 minutes on pan before removing to a wire rack.
Notes
- Use either ¼ cup coconut oil plus ¼ cup ghee, ½ cup coconut oil alone, or ½ cup ghee alone as the fat source.
- Paleo baking flour can replace both almond and coconut flours using 1½ cups if preferred.
- Chilling the dough is important to reduce stickiness and help the cookies hold shape; dough can chill up to 24 hours.
- If cookies spread too thin, gently press the dough balls down before baking.
- Store baked cookies in an airtight container for up to 4 days, or freeze for up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 37mg | 12% |
| Sodium | 217mg | 9% |
| Potassium | 11mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 40IU | 1% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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