The Best Paleo Chocolate Chip Cookies
The best paleo chocolate chip cookie recipe that is "melt in your mouth" soft and so delicious!
Equipment
- 1 cookie tray
- Parchment Paper
- mixing beater
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 mixing spoon or rubber spatula
Ingredients
- 1 egg at room temperature
- ½ cup almond butter smooth or creamy, not chunky
- 2 Tbsp. coconut oil melted, but not hot
- ¼ cup maple syrup if kept in the fridge, let it come to room temperature first
- 1 tsp. vanilla extract
- ⅓ cup coconut sugar
- 1 cup cassava flour
- 3 Tbsp. coconut flour
- ½ tsp. baking soda
- ¼ tsp. salt
- ¾ cup chocolate chips see above for paleo options
Instructions
- Line a large cookie tray with parchment and set aside. Preheat the oven to 350 degrees Fahrenheit.
- Using a hand beater, mix together all of the wet ingredients plus the coconut sugar until just mixed and smooth.
- Mix together the dry ingredients in a small bowl (not including the chocolate chips), then gently mix them into the wet ingredients until just mixed. Be careful not to over mix.
- Slowly fold in the chocolate chips.
- By hand, form the dough into medium sized cookie balls, around 15 total. Place them on the parchment lined tray. You may have to bake in batches or use two trays to fit them all.
- Bake in the oven for 10-12 minutes. Allow them to cool on the tray for at least five minutes or else they will fall apart if removed too soon. Enjoy!