The Best Paleo Chocolate Chip Cookies
User Reviews
4.7
The Best Paleo Chocolate Chip Cookies
Description
This paleo cookie recipe uses almond flour as the primary base, combined with melted coconut oil and maple syrup for moisture and sweetness. Sea salt, baking soda, and vanilla provide balance and leavening. The addition of dark chocolate chips or cacao nibs creates pockets of bitterness that complement the sweet nutty base.
The dough does not spread during baking, so shaping cookies to the desired size and form before baking is important. Baking for 8 to 9 minutes at 350°F produces lightly golden edges, contributing to a crisp texture. Cooling on the pan helps the cookies firm up.
These cookies are best kept chilled to maintain crispness and can be stored in the refrigerator for up to two weeks or frozen for longer storage. They present a texture and flavor profile closer to a shortbread cookie rather than traditional chewy chocolate chip cookies.
Using refined coconut oil or substituting butter can alter the flavor to suit personal preference. For a more conventional chocolate chip cookie texture, an almond flour cookie with egg and coconut sugar may be preferred.
Ingredients
- 2 cups almond flour
- ¼ cup coconut oil , melted
- ¼ cup pure maple syrup (at room temperature)
- ¼ teaspoon salt sea salt
- ½ teaspoon baking soda
- 2 teaspoons vanilla extract
- ⅓ cup dark chocolate chips (or cacao nibs, for sugar-free)
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper to prevent sticking.
- In a medium bowl, combine the almond flour, coconut oil, maple syrup, salt, baking soda, and vanilla extract. Stir well, then fold in the chocolate chips.
- Use a 1-ounce cookie scoop or tablespoon to drop the batter onto the prepared baking sheet. Use your fingers to flatten and shape the cookies to your liking; they will NOT spread when baked, so make them the shape you want.
- Bake at 350ºF for 8 to 9 minutes, or until the edges are lightly golden. The darker they get, the crispier they will be.
- Let the cookies cool on the pan for 10 minutes, then serve warm or at room temperature. These cookies can be stored in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months. They will soften if stored at room temperature, so for the crispiest results, store them chilled.
Notes
- Refined or expeller-pressed coconut oil can be used to reduce coconut flavor if desired.
- Butter is an option instead of coconut oil if dairy is acceptable.
- Store cookies chilled for crisp texture; keep in fridge up to 2 weeks or freezer up to 3 months.
- If a more classic cookie texture is desired, try almond flour cookies made with egg and coconut sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 19cookies
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Calories | 122kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 60mg | 3% |
| Potassium | 32mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1IU | 0% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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