Paleo Chocolate Chip Cookies
The best gluten-free chocolate chip cookie recipe!
Servings: 16 cookies
Ingredients
- ⅔ cup coconut sugar
- ½ cup refined coconut oil, at room temperature
- 1 large egg (or flax egg- see notes below), at room temperature
- 1 teaspoon vanilla extract
- 2¼ cups blanched almond flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 6 ounces bittersweet chocolate, chopped (more, if using for top)
- flaky sea salt, to sprinkle on top
Instructions
- In a large bowl, use a hand mixer to combine the coconut sugar and coconut oil. Mix in the egg and vanilla until smooth.
- Add the almond flour, baking soda and salt to the wet ingredients. Mix until well-incorporated. Stir in the chopped chocolate. Cover the bowl and refrigerate for at least 1 hour (and up to 48 hours).
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat.
- Use a cookie scoop or spoon to form rounded blobs of cookie dough. Place them on the baking sheet and flatten slightly. Add a few more chunks of chopped chocolate on top to make them pretty (optional). Sprinkle with flaky sea salt. Bake for 10 to 12 minutes- until golden brown around the edges.
- Store baked cookies in a sealed container for up to 5 days at room temperature. Cookies may be frozen in the same manner for up to 3 months.
Notes
- To make this recipe egg, free, use a flax egg instead. To make a flax egg: mix 1 tablespoon ground flax seed with 2 1/2 tablespoons water. Whisk well and then set aside at room temperature for about 10 minutes to gel.
Nutrition
Serving: 1cookie | Calories: 238kcal | Carbohydrates: 15g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 128mg | Potassium: 67mg | Fiber: 3g | Sugar: 9g | Vitamin A: 31IU | Calcium: 42mg | Iron: 1mg