Paleo Chocolate Chip Cookies
This paleo, gluten-free chocolate chip cookie recipe is chewy, soft and a great alternative to regular chocolate chip cookies. Made with almond flour, coconut oil and honey.
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.
Nutrition
Calories: 209kcal | Carbohydrates: 15g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 78mg | Potassium: 79mg | Fiber: 2g | Sugar: 11g | Vitamin A: 26IU | Vitamin C: 0.04mg | Calcium: 37mg | Iron: 1mg