These Paleo Chocolate Chip Cookies are fantastic tasting cookies for any diet, but they’re an especially nice treat to make if you’re following a Paleo eating plan.
These cookies have crisp, buttery edges with a doughy center. There is plenty of chocolate melted throughout the cookies. Even if you don’t think you will like a paleo, gluten-free dessert, this is one cookie you’ll like for sure!
This recipe comes from a new book by Rachel Conners: Bakerita. Rachel has a blog of the same name: Bakerita.com. An expert in healthy baking, she has written a whole cookbook of gluten-free, dairy-free and refined sugar-free sweet treats (mostly baked goods). This is a great book to have if you have food allergies or other food limitations to consider.
Here are a few recipes in the book that have caught my eye:
- Everything Bagel Scones
- Vanilla Bundt Cake with Blood Orange Glaze
- Pecan Praline Cheesecake
- Nectarine- Blueberry Crisp with Cornmeal Crumble
- Sweet and Salty Peanut Butter Cookies
- Double Chocolate Chunk Skillet Cookie
- Peanut Butter and Fig Blondies
- No Bake Chocolate Almond Butter Bars
- Cookie Dough Fudge
- No-Cook Caramel Sauce
How to make Paleo Chocolate Chip Cookies:
The full, printable recipe is at the end of this post.
First combine the coconut sugar and coconut oil. Then add egg and vanilla. Stir in almond flour, baking soda and salt. Add in chopped bittersweet chocolate. This is your dough for making paleo chocolate chip cookies. Cover the bowl and refrigerate for at least one hour (and up to 24 hours).
Scoop rounded blobs of cookie dough onto a parchment-lined baking sheet. Flatten slightly. Add more chocolate and a sprinkle of sea salt to the tops of the cookie dough blobs. Bake for 10 to 12 minutes.
Store baked cookies in a covered container at room temperature for up to 5 days. They may also be frozen for up to 3 months. Enjoy!
Here are a few more cookie recipes you might like to try:
- Walnut Meltaways
- Lemon Sugar Cookies
- Strawberry Cheesecake Cookies
- Ina Garten’s Chocolate Chunk Cookies
- Chocolate Drizzled Peanut Butter Cookies
Paleo Chocolate Chip Cookies
- ⅔ cup coconut sugar
- ½ cup refined coconut oil, at room temperature
- 1 large egg (or flax egg- see notes below), at room temperature
- 1 teaspoon vanilla extract
- 2¼ cups blanched almond flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 6 ounces bittersweet chocolate, chopped (more, if using for top)
- flaky sea salt, to sprinkle on top
- In a large bowl, use a hand mixer to combine the coconut sugar and coconut oil. Mix in the egg and vanilla until smooth.
- Add the almond flour, baking soda and salt to the wet ingredients. Mix until well-incorporated. Stir in the chopped chocolate. Cover the bowl and refrigerate for at least 1 hour (and up to 48 hours).
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat.
- Use a cookie scoop or spoon to form rounded blobs of cookie dough. Place them on the baking sheet and flatten slightly. Add a few more chunks of chopped chocolate on top to make them pretty (optional). Sprinkle with flaky sea salt. Bake for 10 to 12 minutes- until golden brown around the edges.
- Store baked cookies in a sealed container for up to 5 days at room temperature. Cookies may be frozen in the same manner for up to 3 months.
- To make this recipe egg, free, use a flax egg instead. To make a flax egg: mix 1 tablespoon ground flax seed with 2 1/2 tablespoons water. Whisk well and then set aside at room temperature for about 10 minutes to gel.