The Best Paleo Chocolate Chip Cookies
User Reviews
4.3
The Best Paleo Chocolate Chip Cookies
Description
"The Best Paleo Chocolate Chip Cookies" start by creaming together egg, ghee, pure maple syrup, almond butter, and vanilla extract until smooth, ensuring an even, creamy base. Mixing in finely ground almond flour, tapioca flour, baking soda, cinnamon, and salt provides the structural elements without grains, while dark chocolate chips offer bursts of rich cocoa flavor. Refrigerating the dough helps the cookies hold their shape and develop their characteristic chewy yet slightly crunchy texture.
These cookies bake between 8 to 15 minutes depending on your desired consistency, with 11 to 12 minutes delivering a balanced chewiness with crisp edges. Letting the cookies rest after baking allows them to set, improving handling and texture. The flavor melds the nuttiness of almond flour and almond butter with the smooth sweetness of maple syrup and bittersweet dark chocolate chunks.
This recipe suits those seeking a grain-free, paleo treat with classic chocolate chip cookie appeal. It can be served as an afternoon snack or dessert, balancing indulgence with a paleo ingredient profile.
The note suggests an optional substitution of chopping up a dark chocolate bar instead of using chips for slightly different texture and chocolate intensity.
Ingredients
- 1 egg large
- 1/3 cup ghee softened, not melted
- 5 tablespoons pure maple syrup
- 2 tablespoons almond butter unsweetened
- 1.5 teaspoons vanilla extract pure
- 1 2/3 cups almond flour finely ground
- 2 tablespoons tapioca flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt sea salt
- 1 cup dark chocolate chips see note**
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.
Notes
- Refrigerate the dough at least 1 hour before baking to achieve the ideal balance of chewiness and structure.
- Chopping a dark chocolate bar instead of using chips can enhance the chocolate flavor and texture.
- Bake cookies based on preferred texture: less time for soft, more for crunchy edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 236kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
You'll Also Love
