Print

Paleo Chocolate Chip Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 6 reviews

These Paleo Chocolate Chip Cookies are a delicious, grain-free treat made with almond flour, natural sweeteners, and dark chocolate chips. Perfect for those following a paleo lifestyle or anyone craving a healthier cookie option, they’re quick to prepare, naturally sweetened, and have a tender, slightly chewy texture.

Ingredients

Wet Ingredients

  • 1/4 cup cashew butter (or almond butter)
  • 1/4 cup maple syrup (or honey)
  • 5 tablespoons coconut oil (melted but not hot, or melted butter)

Dry Ingredients

  • 2 tablespoons coconut sugar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 2 cups almond flour
  • 1/2 cup dark chocolate chips (paleo-friendly)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Wet Ingredients: In a medium-sized mixing bowl, combine the melted (but not hot) coconut oil, maple syrup, cashew butter, coconut sugar, sea salt, and baking soda. Whisk these ingredients together until fully incorporated.
  3. Add Dry Ingredients: Add the almond flour and dark chocolate chips to the wet mixture. Stir everything together until a sticky batter forms, ensuring the chips are evenly distributed.
  4. Shape Cookies: Scoop the dough into balls and place them on the prepared baking sheet. Since these cookies don’t spread much during baking, gently press them flat with wet fingers if you prefer thinner, flatter cookies.
  5. Bake: Place the cookie sheet in the oven and bake for about 10 minutes, or until the cookies are just beginning to brown on top.
  6. Cool and Store: Allow the cookies to cool completely on the baking sheet; they will firm up as they cool. Store at room temperature for up to one week, refrigerate in an airtight container for two weeks, or freeze for up to three months.

Notes

  • Use paleo-friendly dark chocolate chips to keep the cookies strictly paleo.
  • Pressing cookies down before baking helps them achieve a thinner, crispier texture.
  • For nut-free option, cashew or almond butter could be substituted with sunflower seed butter, but this recipe is originally nut-based.
  • Make sure the coconut oil is melted but not hot to prevent cooking the batter prematurely.

Find it online: https://bitezly.com/paleo-chocolate-chip-cookies-recipe/