July 16, 2017

Paleo Chocolate Chip Cookies

Paleo Chocolate Chip Cookies
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 I LOVE chocolate chip cookies. When anyone asks me what my favorite dessert is, I always respond with chocolate chip cookies. I truly do not believe that there is anything better than having one fresh and warm from the oven. They are so satisfying and bring a childhood nostalgia which I adore.

This recipe is SO good. So good in fact, that my two teenage sisters gave them a 10 out of 10. They are chewy, not too sweet, and lightly crispy on the outside. I used Bob’s Red Mill Paleo Baking Flour for this recipe so they are grain free! I hope that you all love these cookies and that they bring you as much joy as they do for me and my family.

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Paleo Chocolate Chip Cookies

These are the perfect chocolate chip cookies that are free of dairy + refined sugar + grains + gluten

Course Dessert

Ingredients

  • 1/2 cup coconut sugar
  • 1 egg Preferably local/pasture raised
  • 1/2 cup Buttery flavored coconut oil Room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cup Paleo Baking Flour I used the brand Bob's Red Mill
  • 1 tsp baking soda
  • Sea salt for sprinkling on top
  • 1/2 cup Chocolate Chips Paleo-friendly if needed

Instructions

  1. In a bowl, combine the coconut sugar, egg, vanilla extract, and coconut oil until well mixed.

  2. In a separate bowl, mix the flour and baking soda. Add this dry mixture to the wet mixture and stir until well combined. Fold in chocolate chips.

  3. Place the bowl of dough in the refrigerator to chill for at least 30 minutes. 

  4. While the dough is chilling, preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

  5. Once the dough has chilled for 30 minutes, place tablespoon sized balls of dough on the baking sheet leaving 1 inch between each.

  6. Lightly press each ball with your palm to flatten. Sprinkle on sea salt if desired.

  7. Place the baking sheet in the oven and bake for 10-15 minutes or until the edges are golden brown.

  8. Let the cookies cool and enjoy!

Recipe Notes

  • You can use regular coconut oil in this recipe!
  • I have not tried to make these egg-free, but I am sure that a flax egg would work well.
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