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Paleo Chocolate Chip Cookies

Paleo Chocolate Chip Cookies Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 cups super-fine blanched almond flour
  • 1/4 cup tapioca flour
  • 1/2 cup coconut sugar, packed
  • 1/2 cup melted coconut oil, cooled slightly
  • 1/4 cup creamy almond butter
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1 cup paleo-friendly chocolate chips
  • Flaky sea salt, for sprinkling

Method
 

  1. Preheat oven to 350°F (180°C) and line a baking sheet with parchment. Whisk coconut oil, coconut sugar, and almond butter until glossy. Add egg and vanilla, whisking until smooth.
  2. Fold in almond flour, tapioca flour, baking soda, and salt until a thick dough forms. Fold in chocolate chips.
  3. Scoop heaping tablespoon mounds onto the sheet, press lightly, and sprinkle with flaky salt. Bake 10-12 minutes until edges are golden and centers look soft.
  4. Cool on the sheet for 5 minutes, then transfer to a rack. Serve warm or at room temperature.

Notes

These cookies will be soft when they come out of the oven. The 5-minute rest on the baking sheet is what helps them set into a chewy, firm cookie. If you want them even firmed up, wait until they cool completely.