Paleo Chocolate Chip Cookies, an exclusive from my new book Whole Girl, are wonderfully crispy on the outside and soft & buttery on the inside. The ultimate comfort food.
When I say these are the “best ever,” I mean it. Wait till you try these. They have aromas of vanilla and caramelized sugar, with gooey chocolate chunks and a perfect little sprinkling of flakey sea salt.
Whether you eat grain-free or eat all the “normal” foods, I think you’ll love these.
These cookies are made with high-protein and high-fat almond flour (high-fat is a good thing, remember!) so they will leave you feeling satiated and energized. Because I believe cookies can taste incredible and make you feel good. And, them being high-protein and low-sugar doesn’t mean we’re sacrificing anything on the flavor or texture! In fact, I think these have an even better flavor profile than regular cookies because they’re more mildly sweet, so the buttery goodness, vanilla, and hint of salt can shine through.
If you want more delicious gluten-free & paleo recipes like this one, consider checking out my book Whole Girl, which is also filled with well-being practices and empowerment advice for young women.
Bon appétit,
Sadie
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Best-Ever Paleo Chocolate Chip Cookies
- Prep Time: 10
- Cook Time: 12
- Total Time: 22
- Yield: 16-18 1x
Description
Paleo, grain-free, gluten-free, dairy-free cookies that are crispy on the outside and soft & buttery on the inside. Egg-free/vegan option.
Ingredients
- 2 cups blanched almond flour
- 1/4 cup arrowroot powder/tapioca starch
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 large eggs*
- 1/2 cup melted grass-fed butter (or melted sustainable palm shortening for df)
- 1/2 cup coconut sugar
- 1 Tbs vanilla
- 3/4 cup chopped dark chocolate bar or dark chocolate chips
- Flakey sea salt, for topping
Instructions
- In a large bowl, whisk together the flours, baking soda and sea salt. In a separate bowl, whisk together the egg, melted oil, coconut sugar and vanilla.
- Stir the wet into the dry and mix until smooth. Stir in the chocolate, reserving a few chunks for topping.
- Let the dough chill in the freezer for at least 20 minutes.
- While the dough chills, preheat your oven to 350°F and line a cookie sheet with parchment paper.
- Once the dough is done chilling, scoop 16 to 18 balls of cookie dough onto the baking sheet using either a 1 1/2-tablespoon cookie scoop or a heaping tablespoon. I usually do 2 batches of baking because not all of the cookies fit on 1 cookie sheet. Flatten each dough ball out halfway, then sprinkle on some extra chocolate chunks.
- Bake for 12-14 minutes, or until golden brown on the edges. Sprinkle on the flakey sea salt, then devour!
- These cookies are best eaten the day they’re made, but leftovers may be stored in an airtight container at room temperature for a up to 4 days.
Notes
To make this recipe egg-free and vegan, replace the 2 eggs with 2 flax “eggs.” To do this, simply stir together 2 Tbsp ground golden flaxseed with 6 Tbsp warm water. Let it sit for 5 minutes to form a gel, then use in the recipe in place of the eggs. Just note that they’ll be a little more fragile this way, but still delicious.
Craving more Paleo cookie recipes? Check these out!
Almond Butter Chocolate Chip Cookies
10 Responses to “Best-Ever Paleo Chocolate Chip Cookies”
What?!? Just made these. I made a few tweaks. Used ghee and added chopped pecans. So simple & so delish! Thanks for the inspo!
Be well!
Dameka
Hi Dameka, that makes me so happy to hear! I love using ghee here so I’m glad you tried that 🙂
Can you sub monk fruit sugar instead of coconut sugar?
You can, but the texture will be a bit softer and won’t taste quite as good!
Can we sub arrowroot powder with corn starch
That should work!
Hi! Can I replace the tapioca-arrowroot with something else? Unfortunately neither of them are available in my country 🙁
Cornstarch might work!
Hi!
Any chance I can sub coconut flower for almond flower to make these? Allergy to almond!
Hi Paige, coconut flour is pretty different from almond flour and isn’t a good sub. However, I think some people have luck subbing oat or chestnut flour for almond flour!