Paleo Chocolate Chip Cookies
A quick and chewy cookie recipe
A quick and chewy cookie recipe
This is one of my favorite dessert recipes — it’s evolved over the years and I wanted to share my latest version. I love keeping these around the house and bringing them to gatherings: they’re always a crowd pleaser, and work well for those who can’t have gluten or refined sugars.
I like to keep the cookies in ball form and store them in the fridge for an easy snack, but you can also flatten them with the back of a spoon before baking.
Ingredients:
1 cup almond flour
1/4 cup + 2 tbsp coconut flour
1/4 tsp xanthan gum
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 cup + 2 tbsp unsalted, room temperature butter
7 Tablespoons coconut sugar or paleo sugar that measures similarly
1 tsp vanilla extract
2 eggs
1/4 cup refined sugar-free chocolate chips (like Hu) or whichever chocolate chips you’d like to use
Directions:
Preheat your oven to 350*F.
In a large bowl, combine your flours, xanthan gum, baking soda, baking powder and salt.
In another bowl, beat together the butter, coconut sugar and vanilla extract until light and fluffy.
Add your eggs and beat again until combined.
Pour your wet mixture into the dry mixture and stir to until a thick dough forms.
Fold in your chocolate chips and place the dough in the refrigerator for 20 minutes.
Add parchment paper or a silicon baking mat to a baking sheet.
Use a cookie scoop or roll your dough into balls (I ended up with about 15) and space them evenly apart on the baking sheet.
Flatten each one slightly with the back of a spoon or leave as-is based on shape preference and place in the oven.
Bake for 8-9 min. or until the cookies are just set and the bottoms are lightly browned: they’ll keep baking on the cookie sheet after you take them out.
Let the cookies cool on the baking sheet for 10 mins. or so before removing and place them on a plate.
Serve immediately or store in an airtight container in the fridge or freezer. Enjoy!
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