Yield: 16 Cookies
Paleo Chocolate Chip Cookies
Paleo or not, this is one of the best chocolate chip cookie recipes you'll ever try. It's so good that you can plan to share it with your friends, whether or not they eat grains! Best right out of the oven, these cookies have the requisite crispy edges and soft centers and are studded with flecks and pools of rich dark chocolate.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
- 1 1/2 cups blanched almond flour
- 1/2 cup coconut sugar
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 large egg, at room temperature, beaten
- 1/2 cup maple syrup (warmed to room temperature)
- 6 Tablespoons butter or coconut oil, melted and slightly cooled
- 1/2 teaspoon vanilla extract
- 1 1/4 cup chopped dark chocolate, or dark chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with a silicone pad or parchment paper, and set aside.
- In a large mixing bowl, whisk together the almond flour, coconut sugar, coconut flour, baking soda and salt. Set aside.
- In a smaller bowl, whisk the egg, then whisk in the oil, maple syrup, and vanilla.
- Pour the wet (egg, etc.) mixture into the dry (flour, etc.) mixture and stir to combine.
- Fold in chocolate until well distributed.
- Let the dough rest 10-20 minutes. It will firm up. DO NOT SKIP THIS STEP!
- Use a small cookie scoop (about 1 heaping tablespoon) to create 30-31 dough balls. Place them, evenly spaced, on the prepared cookie sheet.
- Optional: sprinkle a little coarse salt on top of each cookie.
- Bake for 10-13 minutes, until golden brown and crisp around the edges.
- Remove from oven and allow the cookies to cool for 10-15 minutes on the baking sheet before transferring to a wire rack to cool completely.
Notes
- You can use butter or ghee instead of coconut oil, but your cookies won't spread very much, so make sure to gently press them into a thick disc before baking.
- Make sure you use a cookie scoop, if possible, to portion your cookie dough evenly. Similar-sized cookies produce uniformly crispy edges. Cookies of all different sizes won't cook at the same rate so some of them might be burned while the others are just crisping up.
- Don't forget to line your baking sheet with a silicone mat or parchment paper, to prevent the bottom of the cookies from sticking or burning.
- Do not try to transfer your cookies off of the baking sheet right out of the oven. They will be too soft and will fall apart. Let them cool and firm up on the baking sheet, as the recipe requires, even though it is torture!
- The crispy edges don't last forever. These cookies are best within a few hours of baking; once you store them in an airtight container overnight, the moisture redistributes and produces a softer, cake-ier cookie. To compensate, add a few minutes of bake time or store them in the fridge after the first day. After about the 5th day, transfer them to the freezer.
- To make the dough ahead of time, follow the instructions through step 7, and then freeze the dough balls in single layers for a minimum of 6 hours. Then, preheat the oven, and bake from frozen for 10-12 minutes.
- When freezing, I recommend placing dough balls on a small, wax paper-lined baking sheet or dinner plate, freezing solid, and then transferring to an airtight container or zip top bag where they no longer have to be in a single layer.
- For larger cookies, use a medium cookie scoop (about 2 tablespoons of dough per cookie) to make about 16-18 cookies, and bake for 13-16 minutes. If freezing the larger balls, bake from frozen for about 15-17 minutes.
- For a thinner, chewier cookie, use 1/2 cup of coconut flour and rest for 1-2 minutes before baking. The baking time will be about the same. Watch for crispy, golden brown edges to know when the cookies are done.
Nutrition Information:
Yield:
16Amount Per Serving: Calories: 238Saturated Fat: 9gCholesterol: 13mgSodium: 93mgCarbohydrates: 16gFiber: 3gSugar: 9gProtein: 4g