Every since changing my diet seven years ago, I have been on the quest to create the best paleo chocolate chip cookies. After many failures, I have to say I have finally cracked the cookie code. These babies are the real deal!
The Best Paleo Chocolate Chip Cookies
The cookies are made from a blend of almond flour, coconut flour, almond butter, and butter (or ghee/coconut oil). Each bite has the perfect amount of sweetness with plenty of chocolatey goodness. If you have a nut allergy, my nut-free chocolate chip cookie recipe is the recipe for you.
These cookies have been a major hit at holidays, parties, and work events. You would never know they were gluten free.
Let me know what you think when you try these!
Copyright secured by Digiprove © 2019 Jamie Horrigan| Prep Time | 10 minutes |
| Cook Time | 12 minutes |
| Passive Time | 30 minutes |
| Servings |
cookies
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Ingredients
- 5 tbsp almond butter
- 5 tbsp unsalted butter, ghee or coconut oil *use ghee or coconut oil to keep it strictly paleo
- 2/3 cup coconut sugar
- 1 egg
- 1 tsp vanilla
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1-1.5 cup chocolate chips
Ingredients
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Instructions
- Preheat the oven to 350 degrees F.
- Combine the almond butter, unsalted butter (or ghee/coconut oil), and coconut sugar. I used a food processor.
- Blend in the egg and vanilla, followed by the almond flour, coconut flour, baking soda, and sea salt until well combined.
- Stir in the chocolate chips, and refrigerate the cookie dough for 30 minutes.
- After 30 minutes, remove the cookies from the refrigerator and drop the dough in rounded tablespoons onto a cookie sheet lined with parchment paper.
- Bake the cookies 10-12 minutes, allow them to cool, and eat up!
Recipe Notes
To make the cookies extra crispy, add an extra tablespoon of both the butter and almond butter.
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