Would you believe me if I say that these cookies are the real deal? That despite being paleo and grain-free they don’t just look appetizing but they are actually delicious? And that you won’t be disappointed when you take the first bite?
That’s too bad, because these (Paleo) Chocolate Chip Cookies will exceed all your taste and texture expectations.
In fact, I genuinely believe that they are actually better than the original (you know, the cookies made with white flour and sugar).
That’s the true test for me.
If I can pass my food off to people who are not used to eat paleo and have them love it more than the original, then I know it’s a winner recipe.
That’s why I labeled these paleo cookies as “The Best”.
In fact, I’m so obsessed with these cookies that I had to stop making them.
It’s really hard to restrain myself from eating the whole batch in one sitting.
I have zero self-control.
These cookies are great for making ice-cream sandwiches and it’s also a lot of fun to bake them into mini cookies.
Thick, chewy and with the perfect texture. Best is the only word that I can use to describe these cookies.
Makes 25 cookies
1 cup almond flour (I used Bob’s Red Mill)
¼ cup coconut flour (I used Viva Naturals)
1 teaspoon baking soda
¼ teaspoon salt
6 tablespoons coconut oil (or butter), at room temperature
¾ cup coconut sugar (or brown sugar)*
6 tablespoons almond butter
1 ½ teaspoons vanilla extract
1 large egg, at room temperature
1 cup dark chocolate chips (I used mini chocolate chips)
*If you use brown sugar the cookies won’t be paleo anymore, they’ll still be delicious
In a medium bowl stir together almond flour, coconut flour, baking soda, and salt. Set aside.
In another bowl with an electric hand mixer (or using a stand mixer) beat together coconut oil (or butter) and sugar until light and fluffy.
Beat in the almond butter and vanilla extract, and mix until well combined.
Beat in the egg until well incorporated.
Using a wooden spoon or spatula, fold in flour mixture until combined.
Stir in chocolate chips and place the dough in the refrigerator for about ½ hour, until firm.
Preheat oven to 350°F (175°C) and place a rack in the middle. Line a baking sheet with parchment paper.
Scoop about 1 tablespoon of dough, roll into a ball, and place on the lined baking sheet.
Repeat to make 25 balls.
Bake for 10 to 11 minutes, or until the edges start to brown.
Let cool completely on the baking sheet before removing.
Store in an airtight container, up to 1 week.
One tablespoon yields 160 calories, 11 grams of fat, 15 grams of carbs, and 3 grams of protein.