Name: CLASSIC PALEO CHOCOLATE CHIP COOKIES
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3/4 cup coconut sugar; 1/2 cup coconut oil, melted; 1 large egg; 1 teaspoon vanilla extract; 2 + 1/2 cups almond flour; 1 teaspoon baking soda; 1 teaspoon salt; 2/3 cup paleo chocolate chips (or 1 chopped paleo chocolate bar)

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Whenever I’m craving something sweet, this classic paleo chocolate chip cookie recipe is my go-to! It requires just eight super simple ingredients, one bowl, and only 10 minutes in the oven—what could be better? These cookies are gluten-free, grain-free, and paleo, but I love them primarily because they’re incredibly tasty. They deliver that classic chocolate chip cookie flavor, especially when topped with a sprinkle of flaky salt. Trust me, you need to make these!

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Ingredient Notes:

Coconut Sugar: Coconut sugar adds sweetness to the cookies and is key to achieving that classic chocolate chip cookie flavor we all love. Don’t worry if you’re not a fan of coconut; you won’t taste it in the cookies!
Coconut Oil: While coconut oil is the best choice for these cookies, you can also use other neutral oils like avocado oil or olive oil. If you use coconut oil, there will be no coconut flavor in the cookies, so no need to worry! Just be sure to melt it before mixing it in.
Egg: You’ll need one egg for this recipe, which helps bind the ingredients together during baking. I haven’t tested this recipe with flax or chia eggs, so I can’t comment on vegan alternatives.
Vanilla Extract: Adding vanilla extract enhances the flavor of the chocolate chip cookies. For the best results, use pure vanilla extract or vanilla paste. If you don’t have any on hand, you can omit it, but I believe it contributes to the classic chocolate chip cookie taste.
Almond Flour: Almond flour gives the cookies a fluffy texture and delicious flavor. I don’t recommend substituting almond flour with another type of flour, as it doesn’t have a 1:1 ratio with other flours. I haven’t tested this recipe with different flours yet.
Salt: The only spice you need for this recipe is salt. While it’s optional, salt helps enhance the natural flavors of the cookies, balances the sweetness, and provides that classic chocolate chip cookie taste.
Chocolate Chips: You can use either paleo chocolate chips or a chopped-up bar of paleo chocolate for this recipe. Personally, I prefer the chunks from a chopped chocolate bar, as they create beautiful pockets of chocolate. I recommend Hu Kitchen chocolate for a paleo option. If you don’t have dietary restrictions, feel free to use regular chocolate.

FAQs:

Can I substitute coconut sugar with another sweetener?
Yes, you can use other granulated sweeteners like maple sugar or brown sugar. However, keep in mind that this may affect the flavor and texture of the cookies.

Can I use a different type of flour?
Almond flour is essential for this paleo recipe and cannot be replaced with another flour on a 1:1 basis. If you want to try a different flour, you’ll need to adjust the liquid and dry ingredients accordingly.

How do I store leftover cookies?
Store the cookies in an airtight container at room temperature for up to five days. For longer storage, you can freeze them in a single layer and then transfer them to a freezer-safe bag for up to three months.

Can I make these cookies vegan?
To make these cookies vegan, you can substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2 1/2 tablespoons of water, let it sit for a few minutes to thicken). Keep in mind that the texture may vary slightly.

CLASSIC PALEO CHOCOLATE CHIP COOKIES

Recipe by Jenn Lueke

0.0 from 0 votes

Servings

–

10-12

servings

Prep time

minutes

Cooking time

minutes

Diet

Gluten-Free, Grain-Free, Vegetarian, Paleo

Cook Mode

Keep the screen of your device on

Ingredients

3/4 cup coconut sugar
1/2 cup coconut oil, melted
1 large egg
1 teaspoon vanilla extract
2 + 1/2 cups almond flour
1 teaspoon baking soda
1 teaspoon salt
2/3 cup paleo chocolate chips (or 1 chopped paleo chocolate bar)

Directions

Begin by preheating oven to 350°F and lining a large baking sheet with parchment paper. Set aside.
In a large bowl, whisk the coconut sugar with the melted coconut oil until it is a sand-like texture. Whisk in the egg and vanilla extract.
Once the egg is fully mixed into the batter, add the almond flour, salt and baking soda. Slowly fold the dry ingredients into the wet ingredients until combined.
Fold in the chocolate chips or chopped chocolate bar, reserving about 1/3 of them for topping the cookies.
Using a cookie scoop or clean hands, form the cookie dough into ~1-inch balls and place on the prepared baking sheet. Be sure not to put the cookie dough too close together.
Add a few of the reserved chocolate chips on top of each cookie dough ball, then use your hands to press down on each one to flatten it a bit.
Bake the cookies for 10-12 minutes, until the sides are beginning to brown. Let cool completely after removing from the oven and top with extra flaky salt. Store in an airtight container for up to five days.

Notes

Chilling the Dough: If you find the dough too soft to handle, consider chilling it in the refrigerator for about 15-30 minutes before forming the cookie balls. This can help the cookies maintain their shape while baking.
Checking for Doneness: The cookies should be lightly golden around the edges but still soft in the center when you take them out. They will firm up as they cool.
Flaky Salt Topping: For added flavor, sprinkle a little flaky salt on top of the cookies right after they come out of the oven. This enhances the sweetness and adds a nice contrast.
Baking Time Variations: Every oven is different, so keep an eye on your cookies towards the end of the baking time. You may need to adjust the time slightly depending on your oven’s accuracy.

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