Description

These thick and chewy paleo chocolate chip cookies prove that grain-free baking can be just as indulgent as the classics. Loaded with pools of dark chocolate and hints of caramel from coconut sugar, these 6-ounce monster treats are a total revolution for healthy desserts.

Ingredients

2 cups blanched finely ground almond flour
2 tablespoons coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup refined coconut oil (room temperature)
3/4 cup coconut sugar
1/4 cup almond butter
1 teaspoon vanilla extract
1 large egg (room temperature)
1 cup paleo-friendly chocolate chips or chunks

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Instructions

In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt until no lumps remain.
In a large mixing bowl or stand mixer, cream together the coconut oil, coconut sugar, almond butter, and vanilla until smooth and well combined.
Beat in the egg on low speed until fully incorporated, then gradually stir in the dry flour mixture to form a thick, heavy dough.
Gently fold in the chocolate chips, then cover the dough and refrigerate for at least one hour to ensure the cookies hold their shape.
Preheat your oven to 350°F and line a large baking sheet with parchment paper.
Roll the chilled dough into 8 large balls (approximately 75 grams each) and place them 4 inches apart on the prepared baking sheet.
Bake for 11–14 minutes until the edges are golden brown, then allow them to cool on the sheet to finish setting.

Notes

To achieve the signature bakery-style height and prevent spreading, ensure your coconut oil is firm at room temperature rather than melted before mixing. If you prefer a less sweet profile, you can use a high-percentage cacao dark chocolate bar chopped into chunks to create larger pools of melted chocolate.

Prep Time: 20 mins
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: American