Description

These thick and chewy paleo chocolate chip cookies offer a nostalgic, buttery flavor without the grains or refined sugar. Combining almond flour and coconut sugar, they deliver a rich caramel-like sweetness and a satisfying texture that stays soft for days.

Ingredients

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

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Instructions

In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt until no clumps remain.
In a separate bowl using a mixer, beat together the coconut oil or butter, coconut sugar, almond butter, and vanilla on medium speed for about one minute.
Reduce mixer speed to low and add the egg, then slowly stir in the dry flour mixture until a thick dough forms.
Fold in the chocolate chips by hand, then refrigerate the dough for 1 hour to help the cookies maintain their shape.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
Scoop the dough into balls, place on the sheet, and press down lightly before baking for 11 to 14 minutes until the edges are golden and centers are soft.

Notes

For the best results, ensure your coconut oil is firm and at room temperature rather than melted, as liquid oil will cause the cookies to spread too much. If you prefer a nuttier profile, you can swap the almond butter for cashew butter or add chopped pecans for extra crunch immediately after baking.

Prep Time: 15 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American