Paleo Chocolate Chip Cookies
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!
- 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
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)
Instructions
- In a bowl, beat the coconut sugar and coconut oil until smooth. Add the eggs and vanilla and mix until smooth.
- 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.
- When ready to bake, preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- 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.
- 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.
- Cookies can be stored at room temperature or refrigerated for up to 5 days, but I doubt they last that long!