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Paleo Chocolate Chip Cookies

Paleo Chocolate Chip Cookies

Perfect Paleo chocolate chip cookies, made with almond flour and a bit of coconut flour for structure. They’ll satisfy your sweet tooth and your appetite, too!

Perfect Paleo chocolate chip cookies, made with almond flour and a bit of coconut flour for structure. They'll satisfy your sweet tooth and your appetite, too!

Since everything Paleo is gluten free, if you’re baking gluten free, you should try baking Paleo. What do you have to lose? It could open up a whole new world of baking for you!

Perfect Paleo chocolate chip cookies, made with almond flour and a bit of coconut flour for structure. They'll satisfy your sweet tooth and your appetite, too!

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. Blanched almond flour and coconut flour are really healthy, don’t trigger carb cravings (true story), and a little coconut flour goes a long, long way.

Perfect Paleo chocolate chip cookies, made with almond flour and a bit of coconut flour for structure. They'll satisfy your sweet tooth and your appetite, too!

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.

Perfect Paleo chocolate chip cookies, made with almond flour and a bit of coconut flour for structure. They'll satisfy your sweet tooth and your appetite, too!

A few helpful details about baking with almond flour and coconut flour:

  • Almond meal is not the same as almond flour. Almond meal is much more coarsely ground, and the almonds still have their skins on (so you’ll see flecks of dark brown). I never use almond meal. It not only has a different mouth feel, but it does not behave the same in baking as almond flour.
  • I always use finely ground blanched almond flour when I bake with Paleo flours. The brands I recommend most are Honeyville and the blanched almond flour from nuts.com. They’re both very finely ground, and can be purchased for the best price online.
  • Almond flour has a tendency to burn during baking, so I usually bake it in a 325°F oven, no higher. If you bake these cookies at a higher temperature, the bottoms will likely turn a bit black but it shouldn’t affect the taste too much.
  • Even the small amount of coconut flour in these cookies creates quite a lot of structure in the cookies, and gives them that familiar “chew.” It is really essential to Paleo baking—and is packed with fiber, low in calorie and incredibly healthful.
Perfect Paleo chocolate chip cookies, made with almond flour and a bit of coconut flour for structure. They'll satisfy your sweet tooth and your appetite, too!
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Prep time: Cook time: Yield: 16 cookies

Ingredients

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 (100 g, weighed out of shell) at room temperature, beaten

2 teaspoons pure vanilla extract

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

Directions

  • Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them 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.

  • Drop the dough by portions each about 2-tablespoons in volume on the prepared baking sheets, about 1 inch apart from one another. Place the baking sheet in the freezer and chill for about 10 minutes or until firm. Remove from the freezer, roll each into a ball between your palms and flatten into a disk about 1/2-inch thick.

  • Place the cookies in the center of the preheated oven and bake until lightly golden brown all over and set all the way to the center (about 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.

  • Originally published on the blog in 2013. Recipe ingredients unchanged, method modified, photos all new. 

Love,
Nicole

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