Paleo Chewy Chocolate Chip Cookies Recipe
These Paleo Chocolate Chip Cookies offer a deliciously chewy texture while adhering to paleo dietary guidelines. Made with almond flour, coconut sugar, and dairy-free coconut oil, they deliver a sweet and satisfying treat that's gluten-free and grain-free. Perfectly baked to golden edges and studded with rich dark chocolate chips, these cookies are ideal for a healthy snack or dessert option.
- Prep Time: 5 minutes
- Cook Time: 11 minutes
- Total Time: 16 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Paleo
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1.5 cups almond flour
- ¾ cup coconut sugar
- ¼ cup arrowroot starch
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Wet Ingredients
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup coconut oil, melted
Add-ins
- ½ cup dark chocolate chips
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350ºF and line a baking sheet with parchment paper to ensure the cookies do not stick during baking.
- Mix Dry Ingredients: In a large mixing bowl, combine almond flour, coconut sugar, arrowroot starch, baking soda, and sea salt. Stir these together thoroughly to evenly distribute all dry components.
- Add Wet Ingredients: Add the egg, melted coconut oil, and vanilla extract to the dry mixture. Stir until the batter is uniform and smooth with no visible flour grains. Then gently fold in the dark chocolate chips, reserving a few extra for topping.
- Shape Cookies: Using a cookie scoop or tablespoon, drop spoonfuls of batter onto the lined baking sheet, spacing each about 2 inches apart to allow spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 10 to 11 minutes, or until the cookie edges turn lightly golden. Avoid overbaking as almond flour can burn easily.
- Add Extra Chocolate Chips: Once removed from the oven, press a few extra dark chocolate chips on top of the cookies to enhance their appearance and chocolatey appeal, if desired.
- Cool and Serve: Allow the cookies to cool on the baking sheet for at least 10 minutes before serving. Enjoy warm or at room temperature.
- Storage: Store cookies in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months. For crispier cookies, keep them chilled as they soften at room temperature.
Notes
- Coconut oil should be melted but not hot when added to the mixture to avoid cooking the egg.
- Use high-quality dark chocolate chips with a cocoa content of 70% or higher for the best paleo-friendly option.
- If you prefer sweeter cookies, you can add an extra 2 tablespoons of coconut sugar.
- Arrowroot starch acts as a binder; do not substitute without adjusting the recipe accordingly.
- Almond flour is prone to burn, so watch the baking time carefully and avoid overbaking.
