Chocolate Chip Cookies (GF, Paleo)
This recipe was my very first recipe creation and it took me months to develop. When first turning to the Paleo diet, one thing I knew I would miss the most was a chewy chocolate chip cookie. I tried many Paleo chocolate chip cookie recipes, but wasn’t satisfied. I decided I must create my own version, and let me tell you it wasn’t easy. First, I had to figure out how to use Paleo flours and that was a chore in and of itself. When you are baking with Paleo flours, there is no easy substitute for AP flour. I figured this out with lots of trial and error and after months of testing, I finally got it! Years later, and this is still my go to chocolate chip cookie recipe.
Ingredients you’ll need for these cookies
- Coconut Oil: Feel free to use refined or unrefined coconut oil. Unrefined will have a bit of a coconut taste, so if you do not like that, go with refined. You could also sub butter or ghee here, but make sure it is room temperature.
- Coconut Sugar: Use any sugar you like in these, but I highly recommend using coconut sugar. It has less of a glycemic index than white or brown sugar so it is not as impactful on your blood sugar levels. This is why it is accepted on the Paleo diet. Another bonus of coconut sugar is its notes of molasses. This mixed with the rich almond butter is a match made in heaven. Throw in some chocolate chips and it’s sooooo comforting! If you would prefer to stay away from sugar completely, this recipe will work with monk fruit sweetener.
- Baking Soda: This helps the cookies rise.
- An Egg: The egg helps hold the dough together. If you do not consume eggs, you can substitute with a flax or chia egg.
- Almond Butter: The key ingredient in this recipe is natural almond butter, with just almonds (and salt if you like). I know, I know, mixing the separated oil and butter together is one of the messiest jobs you can do, but I promise It is so worth it! The almond butter gives these cookies a rich flavor and that decadent chewy texture just like the real thing. You will not miss the gluten chocolate chip cookies after you taste these.
- Vanilla: Vanilla will add that lovely hint of flavor.
- Coconut Flour: I use a small amount of coconut flour to help thicken the dough.
- Almond Flour: The bulk of the dough will be almond flour for this cookie recipe. It is a staple in any Paleo diet. Be sure to buy blanched almond flour and not almond meal.
- Chocolate Chips: Try subbing the chocolate chips for chocolate chunks for a more indulgent cookie, or a mixture of both! I personally love Hu No Added Sugar Keto Baking Chips since they are sweetened with dates. You could also use one of their bars (sweetened with coconut sugar) which are to die for. Lily’s is another great option if you prefer to stay away from sugar.
- Walnuts: As far as nuts go, I personally like adding walnuts, but you could definitely swap them for macadamias or pecans. Be sure to give them a rough chop so they combine well with the dough. Or, go for a classic cookie and omit them completely!
- Flaked Sea Salt: Flaky sea salt for topping is a must in my opinion. Sweet and salty is my favorite flavor combination and the salt just takes it up a notch. I wouldn’t say these are for adults only, but the salt adds a sophisticated touch. Maldon is my absolute favorite flaked salt!
Chocolate Chip Cookies
These chewy chocolate chip cookies will change your life! They are so delicious and you wouldn't guess they were grain free, dairy free and refined sugar free. Enjoy!
Ingredients
- 1/4 cup coconut oil solid, room temp.
- 1/2 cup coconut sugar*
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 large egg** room temp.
- 1/3 cup almond butter natural, runny
- 2 tsp vanilla
- 1 cup almond flour
- 2 tbsp coconut flour
- 3/4 cup chocolate chips or chunks + more for topping
- 1/3 cup walnuts chopped, optional
- flaked sea salt optional for topping
Instructions
- Preheat your oven to 375° F.
- Cream the coconut oil, coconut sugar, baking soda and salt for 2-3 min in a stand mixer until you get a light and fluffy mixture. Add in the egg, almond butter and vanilla and mix again until combined.
- Next, add in the flours and mix until incorporated, starting on low and turning up to medium high. Then, fold in chocolate chips/chunks and walnuts.
- Scoop out dough in heaping tablespoon sized balls (approx. 1 1/2 tbsp) and flatten them gently with your hand so they are about 1/2” – 5/8” thick. If you like your cookies on the thinner side, flatten to 3/8” thick and keep in mind you may have to adjust baking time. Leave 2 inches of space between each. They will expand outwards quite a bit while being baked. Add more chocolate chips/chunks and walnuts if you desire.
- Bake for 8-10 minutes. 9 minutes was just right in my oven. You don’t want to overbake these because they will get tough. The goal is to get the soft center with chewy outsides.
- Top with flaked sea salt right after coming out of the oven.
- Let the cookies cool for 5 minutes before transferring to a wire rack. Eat them warm or wait until cooled!
- Store at room temperature or in the fridge for about a week. Store in the freezer for long term!
Notes
*Feel free to substitute with monk fruit, date sugar or maple sugar.
**For Egg-free/Vegan: use a flax egg (1 tbsp flaxseed meal dissolved into 3 tbsp of water – mix and let sit for 10 minutes)
