Oct '24 ⢠Food & Nutrition
đŞHayleyâs Paleo Choc Chip CookiesÂ
Prep Time: 15 min
Cook Time: 15 min
Ready in: 30 min
Yield: 8 huge bakery-style cookies or 16 regular-sized cookies
Ingredients
- 1 cup (100 grams) blanched almond flour
- 1/4 cup (32 grams) coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons (84 grams) coconut oil or unsalted butter, room temperature but NOT melted (Iâve used both liquid coconut oil (the kind that doesnât taste like coconut) and grass fed unsalted butter. The butter ones were better.Â
- 1/4 cup (150 grams) coconut palm sugar OR for Monk Fruit Sweetener. If you like sweeter cookies, you can add up to 3/4 of a cup or substitute with Maple Sugar. I havenât tried this yet. Next time.Â
- 6 tablespoons (98 grams) natural almond butter (the kind with just almonds in it and no added fat / sugar), room temperature (here's how to make almond butter)
- 1 1/2 teaspoons vanilla extract
- 1 large egg, room temperature (or 1 chia egg4 for vegan)
- 1 1/4 cups (213 grams) paleo chocolate chips or chopped paleo chocolate chunks, divided. I also like Enjoy Life brandÂ
Directions
- In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.
- In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat, sugar, almond butter and vanilla extract at medium speed until well combined, about 1 minute. If you use coconut oil, it may not come together easily. If that's the case, use your hands to combine it and then beat another 20 seconds.
- Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 1 cup (170 grams) chocolate chips.
- Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
- Roll the dough into 8 (75-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls. You can also roll them into 16 smaller balls but then you need to adjust the baking time (a few minutes less than recommended below). Place 4" apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
- Bake for 11-14 minutes (if using coconut sugar or the keto version) They'll be very soft but will continue to cook as they sit on the cookie sheet.
- Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.
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đŞHayleyâs Paleo Choc Chip CookiesÂ
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