Craving a chocolate chip cookie that's not just delectable, but also aligns with your healthy lifestyle? Get ready to discover the ultimate paleo chocolate chip cookie recipe that proves you don't have to sacrifice taste for nutrition! These soft, chewy, and irresistible cookies will make you forget all about traditional wheat-based treats, delivering a mouthwatering experience that's completely grain-free and naturally sweetened.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: Paleo
Serves: 12 cookies
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a medium mixing bowl, whisk together almond flour, coconut flour, baking soda, and salt until well combined and no lumps remain.
- In a separate large bowl, mix melted coconut oil, honey (or maple syrup), and vanilla extract until smooth and fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring carefully to create a consistent cookie dough. Mix until ingredients are thoroughly blended.
- Fold in dark chocolate chips, distributing them evenly throughout the dough.
- Let the dough rest for 5 minutes to allow the coconut flour to absorb moisture and help bind the ingredients.
- Using a cookie scoop or spoon, drop rounded tablespoon-sized portions of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Gently flatten each cookie slightly with the back of a spoon or your fingertips, as these cookies will not spread much during baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look set.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Make sure your coconut oil is melted but not hot when combining with other wet ingredients.
- Allow the dough to rest for 5 minutes to help the coconut flour absorb moisture, which prevents dry cookies.
- Don't overbake! The cookies will continue to set as they cool, so remove them when the edges are golden.
- For extra richness, use high-quality dark chocolate chips with at least 70% cocoa content.
- If the dough seems too dry, add a tablespoon of almond milk to achieve the right consistency.
- For perfectly uniform cookies, use a cookie scoop to measure each portion.
- Let cookies cool completely before storing to maintain their ideal texture.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 10g
Protein: 3g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 0mg
