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Whenever I’m craving something sweet, this classic paleo chocolate chip cookie recipe is my go-to! It requires just eight super simple ingredients, one bowl, and only 10 minutes in the oven – what’s better? They’re gluten-free, grain-free and paleo, but I really just love them because they’re so tasty. They have that classic chocolate chip cookie taste, especially with some flaky salt on top. I’m telling you, make these!!
Classic Paleo Chocolate Chip Cookie Ingredients
Coconut Sugar: Coconut sugar adds sweetness to the cookies and contributes mainly to that classic chocolate chip cookie taste we all love. I promise you won’t have a cookie that tastes like coconut, so don’t worry if you’re not a coconut fan!
Coconut Oil: While coconut oil is definitely the best option for these cookies, any other neutral oil like avocado oil or even olive oil will work. If you use coconut oil you won’t get any kind of coconut taste in the cookies either, don’t worry! Be sure to melt it before adding it to the mix.
Egg: You’ll need one egg for this recipe, which help to bind the ingredients together while they bake. I have not tried this recipe with flax or chia eggs, so I can’t speak to vegan options.
Vanilla Extract: Adding some vanilla extract to the chocolate chip cookies adds some extra flavor to the recipe. For best results, use pure vanilla extract or vanilla paste. If you don’t have any on hand, feel free to omit it, but I do think it adds to the classic chocolate chip cookie taste.
Almond Flour: Almond flour makes the final product super fluffy and tastes great. I don’t recommend subbing the almond flour for another flour because it doesn’t exactly have a 1:1 ratio with another flour. I haven’t tested this recipe with other flours yet.
Salt: The only spice you need to make this recipe is salt. The salt is definitely optional but does help bring out the natural flavors of the cookies, compliments the sweetness well, and gives you that classic chocolate chip cookie taste.
Chocolate Chips: You can either use paleo chocolate chips or a chopped up bar of paleo chocolate for this recipe. I personally like the chunks of a chopped chocolate bar for this one because it makes for beautiful little pockets of chocolate. I love Hu Kitchen chocolate for a paleo option. If you don’t have an allergy or preference, feel free to use regular chocolate.
How To Make Classic Paleo Chocolate Chip Cookies
Step One: Begin by preheating oven to 350 degrees and lining a large baking sheet with parchment paper. Set aside.
Step Two: In a large bowl, whisk the coconut sugar with the melted coconut oil until it is a sand-like texture. Whisk in the egg and vanilla extract.
Step Three: Once the egg is fully mixed into the batter, add the almond flour, salt and baking soda. Slowly fold the dry ingredients into the wet ingredients until combined.
Step Four: Fold in the chocolate chips or chopped chocolate bar, reserving about 1/3 of them for topping the cookies.
Step Five: Using a cookie scoop or clean hands, form the cookie dough into ~1-inch balls and place on the prepared baking sheet. Be sure not to put the cookie dough too close together.
Step Six: Add a few of the reserved chocolate chips on top of each cookie dough ball, then use your hands to press down on each one to flatten it a bit.
Step Seven: Bake the cookies for 10-12 minutes, until the sides are beginning to brown. Let cool completely after removing from the oven and top with extra flaky salt. Store in an airtight container for up to five days.
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CLASSIC PALEO CHOCOLATE CHIP COOKIES (GF, DF, PALEO)
10-12
servings10
minutes10
minutesGluten-Free, Grain-Free, Vegetarian, Paleo
Whenever I’m craving something sweet, this classic paleo chocolate chip cookie recipe is my go-to! It requires just eight super simple ingredients, one bowl, and only 10 minutes in the oven – what’s better? They’re gluten-free, grain-free and paleo, but I really just love them because they’re so tasty. They have that classic chocolate chip cookie taste, especially with some flaky salt on top. I’m telling you, make these!!
Ingredients
3/4 cup coconut sugar
1/2 cup coconut oil, melted
1 egg
1 tsp vanilla extract
2 + 1/2 cups almond flour
1 tsp baking soda
1 tsp salt
2/3 cup paleo chocolate chips (or 1 chopped paleo chocolate bar)
Directions
- Begin by preheating oven to 350 degrees and lining a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk the coconut sugar with the melted coconut oil until it is a sand-like texture. Whisk in the egg and vanilla extract.
- Once the egg is fully mixed into the batter, add the almond flour, salt and baking soda. Slowly fold the dry ingredients into the wet ingredients until combined.
- Fold in the chocolate chips or chopped chocolate bar, reserving about 1/3 of them for topping the cookies.
- Using a cookie scoop or clean hands, form the cookie dough into ~1-inch balls and place on the prepared baking sheet. Be sure not to put the cookie dough too close together.
- Add a few of the reserved chocolate chips on top of each cookie dough ball, then use your hands to press down on each one to flatten it a bit.
- Bake the cookies for 10-12 minutes, until the sides are beginning to brown. Let cool completely after removing from the oven and top with extra flaky salt. Store in an airtight container for up to five days.
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