Paleo Chocolate Chip Cookies (Edit recipe)

These paleo chocolate chip cookies are easy to make - just combine ingredients, scoop and bake! They're made with almond flour and almond butter, lightly sweetened with coconut sugar and loaded with extra dark chocolate. This chocolate chip cookie recipe is grain free, dairy free and paleo friendly.

10 minutes

12 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	87
Fat:	7 g
Carbohydrates:	5 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	222 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.

by bakeitpaleo

View original recipe

Serves: 17

Ingredients

0.333 cup Almond Butter
0.333 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
0.333 cup Coconut Sugar
1 whole Egg
1 tsp Pure Vanilla Extract
0.75 cup Almond Flour, (75g)
0.333 cup Tapioca Starch, (42g)
1 tsp Ground Cinnamon, (optional)
0.5 tsp Baking Soda
0.25 tsp Sea Salt
0.5 cup Pascha Extra Bitter-Sweet Mini Dark Chocolate Chips (Bulk)
1 tsp Maldon Sea Salt Flakes, (optional topping)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, combine almond butter, shortening, coconut sugar, egg and vanilla. Mix with a fork until well combined.
Add in the almond flour, tapioca starch, cinnamon, baking soda and sea salt. Again, mix with a fork until well combined.
Fold in the dark chocolate chips using a spatula or wooden spoon.
Scoop the cookies using a small cookie scoop (1 Tbsp in size), onto the lined baking sheet. Each cookie should be about one rounded scoop, making 17-18 cookies. Leave about 1-2 inches between each cookie, as they do spread.
Place the chocolate chip cookies in your oven and bake at 350 degrees for 12-14 minutes.
After baking, remove the cookie from the oven and sprinkle each with a pinch of flaked sea salt.
Let the cookies cool for 5-10 minutes on the baking sheet before transferring to a wire cooling rack.

Notes

Storage: Cookies should be kept in an airtight container or baggie. Keep them at room temperature for a few days, in the fridge up to one week or in the freezer up to one month.