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Paleo Chocolate Chip Cookies

Paleo Chocolate Chip Cookies

Paleo Chocolate Chip Cookies[pinit] Are Paleo Chocolate Chip Cookies really worth it? Let’s discuss. If you’re like me, and you’re Paleo-curious (it is gluten free, after all), maybe you’re not convinced yet that it’s worth shelling out the money for more gluten free flours. More flours! Don’t we already have enough? Well, yes … and no. I mean, we certainly have enough gluten free flours to keep track of. If gluten free flours were our children, we’d live in a shoe and not know what to do. But blanched almond flour and coconut flour are really healthy, don’t trigger carb cravings (true story), and a little goes a long way, especially when it comes to coconut flour.

Paleo Chocolate Chip Cookies

And not for nothing, but I just really love these cookies. Not too sweet, they’re also thick, soft and chewy, and completely satisfying. Just two cookies and I’m a happy woman. In fact, they’re one of the very, very few things that I will bake mostly for myself (only other food in that category: granola). Imagine that! Not necessarily for the children, not for my husband and not for the neighbors. For myself. Because I love them, and because you gotta take care of #1. I’m a mother, not a martyr. You know?

Paleo Chocolate Chip Cookies

Looking for more tested Paleo recipes? Try my Paleo Fudge, Paleo Breakfast Cookies, Paleo Donuts and Paleo Pancakes. Tomorrow, back with more gluten free baking love. Promise.

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Prep time: Cook time: Yield: 16 cookies


1 3/4 cups (196 g) blanched finely ground almond flour (I like Honeyville brand or nuts.com brand)

3 tablespoons (24 g) coconut flour

1/2 teaspoon kosher salt

1 teaspoon baking soda

3/4 cup (120 g) granulated coconut palm sugar

1/4 cup (56 g) virgin coconut oil, melted and cooled

2 eggs (120 g, out of shell) at room temperature, beaten

2 teaspoons pure vanilla extract

6 ounces dark chocolate chips, tossed in 1/4 teaspoon coconut flour


  • Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

  • In a large bowl, place the almond flour, coconut flour, salt and baking soda, and whisk to combine well. Add the palm sugar, and whisk again to combine, working out any lumps in the sugar. Create a well in the center of the dry ingredients, and add the coconut oil, eggs and vanilla, mixing to combine after each addition. Add the chocolate chips tossed in coconut flour to the cookie dough, and mix to combine. The dough will be quite soft.

  • Shape the cookie dough into a cylinder about 1 1/2 inches in diameter, pressing the dough together as tightly as possible. Wrap tightly in a large piece of unbleached parchment paper, cinching the ends. Place the dough in the freezer to chill until mostly firm to the touch (about 10 minutes). Remove the cookie dough from the freezer, unwrap and slice cleanly with a very sharp knife into about 16 disks, each 1/2 inch thick. Place the disks about 1 inch apart on the prepared baking sheet, and place in the center of the preheated oven.

  • Bake until lightly golden brown all over and set all the way to the center (12 to 14 minutes). Remove from the oven and allow to cool on the baking sheet until firm (at least 10 minutes) before transferring to a wire rack to cool completely.



P.S. If you haven’t yet, don’t forget to preorder Gluten Free on a Shoestring Bakes Bread! You may have noticed on amazon that the publication date has been delayed by a week (so sorry! I have zero control) but it should still ship by the start of Thanksgiving week at the latest.

  • Donia Robinson

    You might be a little out of control with the chocolate chip cookies… ;)

    • Jennifer Sasse

      Nicole – You go girl and be out of control with CCCs (chocolate chip cookies) – they rock and so do you! :)

  • JillT

    Thank the stars! A cookie recipe using the two flours I already own! :)

  • Jennifer Sasse

    Yeah! – I have these flours too and these look fab. Question: Does coconut oil go rancid? I’ve had mine around for a while….

  • Jennifer S.

    Yeah! – I have these flours too and these look fab. Question: Does coconut oil go rancid? I’ve had mine around for a while….
    And yes, I got my notification from Amazon. Sad camper here. Sad.

  • Mare Masterson

    Wow I have been so busy at work this week that I have not been able to check in and I come to see all these marvelous things you have worked on this week!

    I, too, got my delay notice from Amazon. Heavy sigh. Doesn’t your publisher know we are chomping at the bit here?

  • GG

    Wow thanks!
    Your next book Gluten Free, Paleo? ;-)

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      Thanks for the vote of confidence, GG, but my next book will definitely not be Paleo! ;)
      xoxo Nicole

  • valerie

    Do you have any idea about the carb and sugar content of these cookies? I’m diabetic but I do love me some cookies!! Paleo bread is perfect for a diabetic but at $10/loaf forget it. Tks

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      Hi, Valerie, I don’t provide that sort of information. It’s just me here, so I don’t have the resources to research nutritional content for all of my recipes. There are lots of online calculators, though!

  • valerie

    Do you have any idea about the carb and sugar content of these cookies? I’m diabetic but I do love me some cookies!! Paleo bread is perfect for a diabetic but at $10/loaf forget it. Tks

  • Heather Collins

    Those look yummy!

  • Lisa Whitaker

    I have been a follower of yours for a VERY long time as well as Paleo for 2 years now. I have Iost 50 pounds and way more inches I can account for. I went from a fluffy size 16 to a very thin size 4. I feel incredible. Better than going GF alone. I think to myself, I must have had intolerances to other grains and not realized it. I truly appreciate your sharing your dabbling in Paleo. I can relate to needing a cookie just for mom every once and a while. True, made me giggle. Make sure your Paleo readers get the lowest sugar content chocolate chips possible. We get the bars and chop them up.

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