I'm definitely not good at everything (who is? I'll hate that person, thank you), but my chocolate chip cookies baking skillz are top notch. So as I get deeper into Paleo baking in this, my second NewYearNewYou January Paleo baking-fest, I have taken it upon myself to build the perfect Paleo chocolate chip cookie.
You know where this is going, right? It has taken countless batches (not a big problem, in the grand scheme), but at great long last I would like to introduce you to thick and chewy Paleo chocolate chip cookies. Everyone, these are the perfect Paleo chocolate chip cookies. Cookies, everyone.
I am proud to report that I did not resort to using a million different types of Paleo flours in these cookies. Just blanched almond flour and tapioca starch/flour, leaning more heavily on the almond flour (so make it the right brand!). The rest of the ingredients are pretty much what you'd expect from a chocolate chipper, but as with all cookies (and most other baking recipes, be they cakes, cookies, scones, etc.) it's about the balance of ingredients, and the temperature of each as they're combined and before they're baked. If you don't chill the dough as instructed, for example, you will be cursing me as you sometimes do.
Thick & Chewy Paleo Chocolate Chip Cookies
Ingredients
- 1 ½ cups (168 g) finely ground blanched almond flour
- ½ cup (60 g) tapioca starch/flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup (120 g) coconut palm sugar
- 4 ounces dark chocolate chips
- ¼ cup (56 g) virgin coconut oil melted and cooled
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- 2 teaspoons pure vanilla extract
Instructions
Make and chill the dough.
- In a large bowl, place the almond flour, tapioca starch/flour, baking soda, salt, and coconut palm sugar, and whisk to combine well. Remove about 1 tablespoon of dry ingredients and place in a separate small bowl. Add the chocolate chips to the small bowl, and toss to coat the chips in the dry ingredients. 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 mixed with the dry ingredients, and mix until the chips are evenly distributed throughout. The cookie dough will be very soft, and almost liquid at this point. Cover the bowl and place in the refrigerator for at least an hour and up to 2 days, until firm.
Shape the cookies.
- When you are nearly ready to bake the cookies, preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper. Remove the cookie dough from the refrigerator, remove the plastic wrap and using an ice cream scoop or two spoons, divide the dough into 14 portions, each about 40 grams. Roll each piece of dough into a round between your palms, and place about 2 inches apart from one another on the prepared baking sheets.
Bake the cookies.
- Place the baking sheets, one at a time, in the center of the preheated oven and bake for about 15 minutes, or until lightly golden brown all over, and mostly set toward the center. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Thick & Chewy Paleo Chocolate Chip Cookies
Ingredients
- 1 ½ cups (168 g) finely ground blanched almond flour
- ½ cup (60 g) tapioca starch/flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup (120 g) coconut palm sugar
- 4 ounces dark chocolate chips
- ¼ cup (56 g) virgin coconut oil melted and cooled
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- 2 teaspoons pure vanilla extract
Instructions
Make and chill the dough.
- In a large bowl, place the almond flour, tapioca starch/flour, baking soda, salt, and coconut palm sugar, and whisk to combine well. Remove about 1 tablespoon of dry ingredients and place in a separate small bowl. Add the chocolate chips to the small bowl, and toss to coat the chips in the dry ingredients. 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 mixed with the dry ingredients, and mix until the chips are evenly distributed throughout. The cookie dough will be very soft, and almost liquid at this point. Cover the bowl and place in the refrigerator for at least an hour and up to 2 days, until firm.
Shape the cookies.
- When you are nearly ready to bake the cookies, preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper. Remove the cookie dough from the refrigerator, remove the plastic wrap and using an ice cream scoop or two spoons, divide the dough into 14 portions, each about 40 grams. Roll each piece of dough into a round between your palms, and place about 2 inches apart from one another on the prepared baking sheets.
Bake the cookies.
- Place the baking sheets, one at a time, in the center of the preheated oven and bake for about 15 minutes, or until lightly golden brown all over, and mostly set toward the center. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Em says
I made these as written and they’re delicious! How do you recommend storing them?
Juniper says
Hi! I’m curious if you think replacing the egg with a flax egg would work okay…
Ann says
Any substitute for the tapioca flour? I can’t have much starch, so would coconut flour work with the almond flour?
Nicole Hunn says
You need the starch in this recipe, Ann. There’s only 1/2 cup in all 14 generously-sized cookies, but it is necessary. Coconut flour is not an acceptable substitute for starch, I’m afraid. It is a very unique flour.