The Best Paleo Chocolate Chip Cookies

Name: The Best Paleo Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 15 cookies
Ingredients: 1 large egg; 1/3 cup ghee; 5 tablespoons pure maple syrup; 2 tablespoons unsweetened almond butter; 1.5 teaspoons pure vanilla extract; 1 2/3 cups finely ground almond flour; 2 tablespoons tapioca flour; 1/2 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/4 teaspoon sea salt; 1 cup dark chocolate chips

User Reviews

4.3

57 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
15 cookies
Calories
236 kcal
Course
Dessert
Cuisine
American

The Best Paleo Chocolate Chip Cookies

Tyler Espinosa

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Grain-free chocolate chip cookies made with almond flour

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Ingredients

Servings

1 large egg
1/3 cup ghee softened, not melted
5 tablespoons pure maple syrup
2 tablespoons unsweetened almond butter
1.5 teaspoons pure vanilla extract
1 2/3 cups finely ground almond flour
2 tablespoons tapioca flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 cup dark chocolate chips see note**

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Instructions

Preheat the oven to 375 degrees F.
Add the egg, ghee, pure maple syrup, almond butter, and vanilla extract to a stand mixer. Fit the stand mixer with the paddle attachment and beat until mixture is completely creamy and there are no visible chunks of ghee.
Add the almond flour, tapioca flour, baking soda, and sea salt and mix until combined. Mix in the chocolate chips. Refrigerate dough at least 1 hour.
Drop spoonfuls of dough on a baking sheet according to the size of cookies you like. I enjoy making mine fairly large.
Bake for 8 to 15 minutes, depending on your desired level of chewiness or crunch. For me, 11 to 12 minutes is the sweet spot of ultimate goo-to-crunch. Allow cookies to sit 5 minutes before using a spatula to remove them from the baking sheet.