Paleo Chocolate Chip Cookies

You could have knocked me over with a feather when my 12 year old told me – “Mom, I think these paleo chocolate chip cookies might be my new favorite chocolate chip cookie!” I’m sorry, what?? One the biggest challenges I have had since changing to gluten-free and paleo baking is the feedback I get from others. As a lifetime baker who thrives on feeding people and making people happy, I simply do not have as many options that people genuinely LOVE. So to hear that from my daughter truly filled my bucket.

These cookies are gluten-free, grain-free, dairy-free, and free of refined sugars. They are also incredibly moist, rich in chocolate flavor, and delicious! I learned of this recipe for the first time from Rachel Connors book Bakerita. You can find her blog recipe here. I have tweaked some of the measurements but kept the ratios the same. All credit to her! Just sharing with my readers.

Notes

Don’t skip the chilling step. Any gluten-free cookie recipe requires chilling to give the flours a chance to hydrate. Because this recipe has coconut oil instead of butter, giving it a long chill helps the coconut oil absorb the flavors like vanilla.

Let the cookies cool on the pan for a bit before attempting to move them. The high chocolate ratio in this recipe makes it important to let the chocolate cool in order for the cookies to maintain their shape.

Should you wish for a dairy free, refined sugar free chocolate, use these chips from Guittard. The Sante mini chips are sweetened with coconut sugar!

When shaping the dough, scoop into balls using a #40 (2 TBS) sized scoop. Shape into balls and then press flat until you have a disc about 1/2 inch thick.

Paleo Chocolate Chip Cookies

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These paleo chocolate chip cookies are endorsed by my 12 year old. She says these might be her favorite chocolate chip cookie, and they are gluten-free, grain-free, dairy-free, and free of refined sugars!

• Author: Jessie
• Prep Time: 2 hours
• Cook Time: 20 minutes
• Total Time: 2 hours, 20 minutes
• Yield: 24 – 30 cookies 1x
• Category: Sweet Treats
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

1 1/3 cup (192 grams) coconut sugar

1 cup (200 grams) refined coconut oil, at room temperature (do not substitute for unrefined)

2 large eggs, at room temperature

4 1/2 cups (432 grams) blanched almond flour

1 tsp baking soda

1 tsp salt

12 ounces chocolate chips (I like these) or chopped dark chocolate or cacao nibs

Flaky sea salt (like this) to sprinkle on top (optional)

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Instructions

1. In a bowl, beat the coconut sugar and coconut oil until smooth. Add the eggs and vanilla and mix until smooth.
2. Add the almond flour, baking soda, and salt to wet ingredients. Mix until well incorporated. Fold in the chocolate. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 48 hours, to give the flours time to hydrate and the flavors time to develop.
3. When ready to bake, preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
4. Using a #40 (2 TBS) cookie scoop, scoop out dough to form cookies. You will want to shape into balls and then press into discs about ½ inch thick. Sprinkle with flaky sea salt, if desired, prior to baking.
5. Bake for 10 – 12 minutes, until the cookies begin to turn golden brown around the edges. When you remove the cookies from the oven, let them cool on the cookie sheet for a bit. Because of the high chocolate ratio, they are a bit unstable structurally when they first come out of the oven.
6. Cookies can be stored at room temperature or refrigerated for up to 5 days, but I doubt they last that long!