This paleo chocolate chip cookie recipe is chewy, soft and a great alternative to regular chocolate chip cookies. They are gluten free and paleo, made with almond flour, coconut oil and honey.
These cookies have a distinctive but pleasing grainy texture that compliments the sweet-bitterness of the cacao chips. They take only 20 minutes to prepare, and you can freeze the dough to pop them in the oven whenever you want to enjoy a couple delicious cookies.
Contents
What you need
Almond flour. Almond flour is what makes the recipe paleo and gluten free. Use blanched, superfine almond flour. It gives the best texture. I like Bob’s Red Mill superfine almond flour.
This flour is the secret for soft and chewy cookies. Put them in an air-tight container and they get even softer the next day.
Coconut oil. For this recipe, add the coconut oil in the solid, or semi-soft form. Once you leave it out for a while, or start mixing it, the coconut oil will turn into a clear liquid. This makes the batter more runny and will require you the extra step to chill before scooping into the dough balls and baking.
Honey. This gives the soft chewy goodness of this cookie. Make sure to monitor cook time because this can get browned fast.
Eggs. I use 1 large egg and 1 egg yolk at room temperature.
Chocolate chips: I like dark chocolate chips or paleo cacao nibs for this.
It will take 8-10 minutes for the cookies to bake at 375 degrees Fahrenheit in your middle rack. Every oven differs, so monitor your cookies in the oven and look for visual signs. When the crust starts to brown, you can take it out.
These cookies will brown easily due to the honey. Make sure to check for done-ness. It will continue to bake by the internal heat, causing more of the cookie to brown.
Make sure to check with a toothpick for readiness. The toothpick should not pick up any of the dough once you pierce it completely through a cookie.
Tips for best results
Almond flour. Use blanched, superfine almond flour. It gives the best texture. If you can’t find that, my next best choices in order are: fine almond flour, then almond meal. The almond meal gives more of a texture, and you can tell it’s different from regular flour. Sift the flour for best texture results.
Eggs at room temperature. Room temperature eggs mix better with batter and rise more easily. Set the eggs out on the counter for 30 minutes before you start baking.
For higher-rise cookies, freeze the dough in balls. You can freeze these in the cookie dough stage and bake it directly in the oven at 375 degrees Fahrenheit for 8-10 minutes to enjoy immediately. Frozen dough tends to retain a better shape if you bake it immediately.
Equipment Needed
Cookie sheet
Parchment paper, aluminum foil, or silicone mat
Flour sifter
Ingredients
- 1/2 cup coconut oil, solid
- 1/2 cup honey
- 1 teaspoon vanilla extract.
- 1 large egg + 1 large egg yolk at room temperature
- 310 grams blanched almond flour (about 3 cups). Try 3.5 cups.
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups semisweet chocolate chips, paleo
Directions
- Preheat oven to 375 degrees Fahrenheit. Line cookie sheet with parchment paper or aluminum foil.
- In a large bowl, add egg and egg yolk, vanilla extract, honey, and coconut oil.
- Sift in almond flour then combine: almond flour, salt, and baking soda. Mix with a spatula until ingredients fully mixed. It should look like a doughy batter and not greasy or soft.
- Fold in chocolate chips.
- Optional: leave in fridge for 30 minutes or overnight to firm up. When using honey, Don’t leave them longer because the bottom can burn from the caramelization of the honey.
- Using your tablespoon measurer, spoon balls of cookie dough in onto prepared baking sheet or parchment paper. Make sure dough balls are spaced evenly. You’ll be making 2 batches of about 12 cookies each.
- Put cookie tray in the oven in the middle rack. Bake for about 10-12 minutes (the crust will start to get golden brown).
- Remove from oven, let the cookies cool on a cooling rack. Serve when cooled.
Storing
Store leftover cookies in airtight container, or a sealed ziplock bag in the fridge, until ready to eat. They taste better out of the fridge, as they can get pretty sticky if they have been sitting at room temperature. If you leave them out long, you might get flat cookies.
Store balls of dough in freezer and bake it directly in the oven at 375 degrees Fahrenheit for 8-10 minutes when you’re ready to enjoy them.
Modifications
Add coconut flakes, walnuts, or your choice of nuts.
Use coconut oil and honey to make it paleo.
I like to drop a dollop of peanut butter or almond butter on top.
FAQs
It may be that your eggs were too warm. Chill before serving, don’t overmix.
Paleo Chocolate Chip Cookies
Equipment
- Flour sifter
Ingredients
- ½ cup coconut oil (solid)
- ½ cup honey
- 1 teaspoon vanilla extract
- 1 large egg + 1 large egg yolk at room temperature
- 310 grams blanched almond flour (about 3 cups. Try 3.5 cups.)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups semisweet chocolate chips (paleo)
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line cookie sheet with parchment paper or aluminum foil.
- In a large bowl, add egg and egg yolk, vanilla extract, honey, and coconut oil.
- Sift in almond flour then combine: almond flour, salt, and baking soda. Mix with a spatula until ingredients fully mixed. It should look like a doughy batter and not greasy or soft.
- Fold in chocolate chips.
- Optional: leave in fridge for 30 minutes or overnight to firm up. When using honey, Don’t leave them longer because the bottom can burn from the caramelization of the honey.
- Using your tablespoon measurer, spoon balls of cookie dough in onto prepared baking sheet or parchment paper. Make sure dough balls are spaced evenly. You’ll be making 2 batches of about 12 cookies each.
- Put cookie tray in the oven in the middle rack. Bake for about 10-12 minutes (the crust will start to get golden brown).
- Remove from oven, let the cookies cool on a cooling rack. Serve when cooled.
