Paleo Chocolate Chip Cookies
Deliciously soft and chewy cookies made with almond flour and a delightful mix of paleo-friendly ingredients, perfect for satisfying any sweet craving.
Ingredients
Cookie Ingredients
- 2 cups almond flour The main structure, keeps the cookie tender.
- 1/4 cup tapioca starch Helps with a soft chew.
- 1 tsp baking soda Provides lift.
- 1/2 tsp fine sea salt Enhances the chocolate flavor.
- 1 large egg Binds the ingredients.
- 1/4 cup melted coconut oil or softened ghee Coconut oil makes them softer; ghee makes them richer.
- 1/4 cup maple syrup or honey Adds sweetness and moisture.
- 1 tsp vanilla extract Gives the cookies a classic taste.
- 1 cup paleo-friendly chocolate chips Use dairy-free dark chocolate if strict paleo.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, tapioca starch, baking soda, and sea salt.
- In another bowl, whisk together the egg, melted coconut oil (or ghee), maple syrup (or honey), and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Fold in the chocolate chips.
- If the dough is too sticky, chill it for 20 to 30 minutes.
Baking
- Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spaced about 2 inches apart.
- Bake for 9 to 11 minutes, until the edges look set but the center is still slightly underdone.
- Let cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
Store leftovers in a sealed container for up to 3 days. For longer storage, freeze baked cookies or dough balls.