The Best Paleo Chocolate Chip Cookies
User Reviews
5
The Best Paleo Chocolate Chip Cookies
Description
This recipe for The Best Paleo Chocolate Chip Cookies uses a blend of almond flour and coconut flour with natural fats like ghee and coconut oil, providing a grain-free and moist cookie dough. Coconut sugar adds sweetness while also contributing to a slightly crunchy exterior. Eggs and vanilla bind the dough and add flavor. Mixing dark chocolate chips throughout creates pockets of melty chocolate.
Refrigerating the dough overnight allows the ingredients to meld and firms the dough for easier shaping. Baking at 350°F for a short time yields cookies that are soft in the center with lightly crisp edges. A light sprinkle of sea salt after baking enhances the chocolate and overall flavor balance.
These cookies remain soft at room temperature but can be refrigerated for a firmer texture or frozen for longer storage. They are suitable for those following paleo diets or anyone looking for a grain-free or gluten-free cookie option with rich flavor and good texture.
Use a cookie scoop for uniform size, and do not overbake to maintain softness. Alternative grain-free flour blends can be used substituting the almond and coconut flours.
Ingredients
- 1 ¼ cups almond flour
- ¼ cup coconut flour
- 2 egg room temperature
- ¼ cup ghee room temperature, or grass fed butter
- ¼ cup coconut oil softened
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ cup coconut sugar
- 1 cup dark chocolate chips
- prinkle salt sea salt
Instructions
- Add ghee, coconut oil, and coconut sugar to your mixing bowl or KitchenAid. Once combined, add all remaining ingredients except chocolate chips.
- Once mixed, fold in chocolate chips.
- Add dough to an airtight container and refrigerate overnight.
- When it’s time to bake, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Use a cookie scoop to scoop dough. Use your hands to roll dough into balls that are 1.5 inches in diameter. Place balls of dough at least 2 inches apart on parchment lined baking sheet.
- Next, bake for 9-11 minutes. Remove from oven and let cookies cool for 3 minutes on pan before removing to a wire rack to cool.
- Lastly, sprinkle cookies with sea salt if desired.
Notes
- Substitute ghee with grass-fed butter if preferred.
- Refrigerate dough overnight, at least 2 hours, for best texture and easier handling.
- Use a cookie scoop to create evenly sized cookies.
- Bake until cookie centers are just set to avoid overbaking and maintain softness.
- Store cookies covered at room temperature for up to 3 days; refrigerate up to 5 days for firmer texture.
- Cookies freeze well; thaw before serving.
- Optional use of grain-free flour blends as substitutes for almond and coconut flours is possible.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 136mg | 6% |
| Potassium | 106mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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