The BEST Giant Paleo Chocolate Chip Cookies
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
11 mins
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Total Time
21 mins
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Servings
7 Large Cookies
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Calories
416 kcal
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Course
Main Course
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Cuisine
American
The BEST Giant Paleo Chocolate Chip Cookies
Description
This recipe for The BEST Giant Paleo Chocolate Chip Cookies is based on a dough combining unsalted butter and maple sugar beaten until fluffy, then mixed with egg and vanilla extract. Almond flour, baking soda, and sea salt are added to form a sticky dough before folding in chocolate chips. Chilling the dough for at least two hours helps the cookies hold their shape when baked.
Cookies are portioned using one-third cup scoops to form large balls that spread moderately during baking at 350°F. The result is a thick, soft cookie with a slightly crisp exterior and tender interior. The use of almond flour ensures a gluten-free Paleo-friendly texture with a nutty undertone.
This recipe encourages use of preferred chocolate chips or chunks, and suggests substitutions such as softened coconut oil instead of butter to accommodate dietary preferences. Chilling the dough enhances flavor melding and baking performance.
Adjustments like using coconut sugar or brown sugar instead of maple sugar are possible while maintaining the recipe’s integrity. The recipe yields about seven large cookies, ideal for those preferring substantial, indulgent treats.
Ingredients
- ½ cup butter 1 stick, unsalted
- ⅓ cup maple sugar
- 1 egg large
- 1 tsp vanilla extract
- 1 ⅔ cups almond flour fine
- ½ tsp baking soda
- 1/2 tsp salt sea salt
- 1 cup chocolate chips
Instructions
- Add the butter and sugar to a stand mixer and beat until combined and fluffy (note: you can also use a mixing bowl and an electric hand whisk).
- Use a rubber spatula to scrape the sides of the bowl and beat in the egg and vanilla extract.
- Scrape the sides of the bowl again and add the remaining dry ingredients except for the chocolate chips. Beat on high speed until everything is incorporated and a sticky dough forms. Beat in the chocolate chips.
- Use the rubber spatula to scrape the sides and bottom of the bowl again to ensure all of the ingredients are mixed together very well. Refrigerate the dough for at least 2 hours before baking. You can also refrigerate the dough overnight.
- When you’re ready to bake, preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- Measure out ⅓ cup of the dough and place it on the baking sheet. Repeat for remaining cookie dough (there should be 7 balls of dough total). Note that the dough will spread during the baking process so be sure to leave ample room between balls of dough.
- Bake for 11 to 15 minutes, or until the cookies reach your preferred level of done-ness. Chewy cookies will need 10 to 11 minutes on the dot and crispier cookies will require 13 to 15.
- Remove cookies from the oven and allow them to cool for a few minutes before removing the cookies from the cookie sheet. They will be delicate for the first 10 minutes out of the oven.
Notes
- Substitute softened coconut oil for butter to make the cookies dairy-free.
- Use coconut sugar or brown sugar as alternatives to maple sugar for varying sweetness.
- Choose sugar-free or regular chocolate chips, or chop a paleo chocolate bar into chunks as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Large Cookies
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Serving | 1of 7 | |
| Calories | 416kcal | 21% |
| Carbohydrates | 17g | 6% |
| Protein | 8g | 16% |
| Fat | 33g | 51% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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