The Best Paleo Chocolate Chip Cookies are here to rock your world!
I don’t know if you know this, but chocolate chip cookies are actually my favorite dessert. Like favorite. I’m obsessed. So much so, that I I listened to this podcast by Bon Appetite the other day and they were describing what makes a perfect chocolate chip. Like committed 45 minutes to hear cookie experts talk about what makes a perfect cookie. I would do it again. Don’t you judge.
I think we all can agree on two things, crispy on the outside and chewy on the inside. Now other things like, browned butter, dark chocolate vs milk chocolate, flaky sea salt, etc.. the debates can get heated.
Unfortunately eating mostly Paleo, Chocolate Chip Cookies aren’t necessarily happening all the time.
But the idea of making paleo chocolate chip cookies dawned on me and I whipped up, in my opinion, the best paleo chocolate chip cookies. Personally, I’m partial to dark chocolate (which is paleo). And you will notice, in the picture that they aren’t actually chocolate chips which makes the name, the best paleo chocolate chip cookies, a little confusing. But let me explain, so chocolate chips are typically lesser quality than chocolate bars. They usually have soy lecithin, dairy, modified corn syrup. Chocolate bars tend to have more of a selection at the grocery store. I ended up using an 85% chocolate bar and chopped it up using a knife.
The cookie dough is a mix of Almond and Cassava flour. I have been experimenting more and more with cassava flour and I love it!
Pools of dark chocolate separating the chewy/crunch that we all love in chocolate chip cookies. See you can have a little fun when eating clean. Who woulda thunk it! Let me know how these babies turn out for you friends!
Best Paleo Chocolate Chip Cookies
- 1 cup Coconut Sugar
- 1/4 cup Coconut Oil, melted and cooled
- 1/4 cup Ghee, softened
- 2 eggs, beaten
- 2 cup Almond Flour
- 1/2 cup Cassava Flour
- 1 tsp Baking Soda
- 2 tsp Vanilla Extract
- 3/4 tsp Salt
- 5 oz 75-85% Dark Chocolate, chopped
- 1/3 cup Coconut Flakes (optional)
- Sprinkle of Course Sea Salt, to top (optional)
In large mixing bowl, add coconut sugar, stir in melted/ cooled coconut oil and ghee, stir until creamed
Add in beaten eggs, vanilla extract and salt until well combined
In separate bowl whisk together almond flour, cassava flour, and baking soda
Using a rubber spatula combine flours/baking soda/salt with wet ingredients
Once mixed add in chopped chocolate and coconut flakes if using
Mix to combine throughout
Grab a cookie sheet and line with parchment paper (you will likely need 2-3)
Using a small ice cream scoop, scoop into balls on cookie sheet
Sprinkle each cookie with course sea salt if using and place in freezer to chill for 10-20 minutes
Meanwhile pre heat oven to 325 degrees
Once cookies are done chilling pop into oven and cook for 6 minutes
Rotate and cook for an additional 5-9 minutes
Once cookies are lightly browned around the bottom they are done (I prefer mine a little under done so I took them out around 12 minutes)