This paleo chocolate chip cookie recipe is made coconut and almond flour as well as coconut sugar and coconut oil. All the other ingredients you probably have on hand if you’re like me including an egg, vanilla, baking soda, almond butter salt and chocolate chips.
It’s paleo friendly, gluten free, grain free and dairy free as well. I don’t follow a paleo diet but I appreciate that they avoid refined and dairy ingredients in their baked goods recipes.
I don’t bake a ton because I admittedly have trouble making them and not eating the entire batch. These cookies are satisfying and were able to last a few days! Tommy enjoyed them as well so that helped me not eat all of them too.
I wanted a cookie recipe that had some redeeming qualities so I wouldn’t feel terrible giving them to Tommy. There’s no butter or refined flour. There are lots of heart healthy fats so it’s not exactly a low calorie cookie but with only 1/2 cup of sugar it is lower than most baked goods. You can use regular brown sugar if you like.
So, a little backstory on this recipe…
I found the same recipe on 3 different blogger’s sites, none of them crediting the others. The most popular among them was actually the last to post the recipe! Not sure if they had the same source or not or copied each other or coincidentally discovered the exact same combination of ingredients.
Anyway, I made the recipe and added almond butter because I thought the batter was a little dry and wanted something to add a little bit of moisture. Watch the video or get the recipe below…
The Best Paleo Chocolate Chip Cookie Recipe
Inspired by Ambitious Kitchen, Merit and Fork and Texan Erin, Makes about 16-18 cookies
Ingredients:
- 1 egg
- 1 tsp Vanilla Extract
- 1/4 cup Coconut Oil
- 2 tsp Almond Butter
- 1 cup Almond Flour
- 1/4 cup Coconut Flour
- 1/2 cup Coconut Sugar (sub brown sugar)
- 1/2 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1/2 cup Chocolate Chips or Chunks
Preheat oven to 350F. Combine wet ingredients and mix well. Combine dry ingredients well. Combine wet with the dry. Form into about 1 inch balls and flatten on a greased cookie sheet. I used parchment paper. Add a little sea salt on top for a sweet and salty combo. Bake for 8-12 minutes depending cookie preference.
If you make this recipe, let me know any modification or how it came out in the comments below.
