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!
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.
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.
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.