Perfect Paleo Chocolate Chip Cookies (vegan / keto options)
Servings 16
These perfect paleo chocolate chip cookies are thick, chewy and have the perfect texture. Many of the reviewers have called these the best cookies ever and said that nobody had a clue that they were paleo — or even gluten-free!
Ingredients
- 1 cup (100 grams) almond flour finely ground, blanched
- 1/4 cup (32 grams) coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons (84 grams) coconut oil room temperature but NOT melted, see notes; or unsalted butter
- 3/4 cup (150 grams) coconut sugar very tightly packed - it's best to weigh this; or brown sugar; or for keto, see notes
- 6 tablespoons (98 grams) natural almond butter the kind with just almonds in it and no added fat / sugar, room temperature, see notes
- 1 1/2 teaspoons vanilla extract
- 1 large egg room temperature; or 1 chia egg for vegan, see notes
- 1 1/4 cups (213 grams) paleo chocolate chips or chopped paleo chocolate chunks, divided
Instructions
- In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.1 cup (100 grams) almond flour, 1/4 cup (32 grams) coconut flour, 1 teaspoon baking soda, 1/4 teaspoon salt
- 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.6 tablespoons (84 grams) coconut oil, 3/4 cup (150 grams) coconut sugar, 6 tablespoons (98 grams) natural almond butter, 1 1/2 teaspoons vanilla extract
- 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 (ignore the quantity listed below - it's a technical error I can't change). If you used brown sugar, skip to the next step. If you used coconut sugar, place the bowl in the refrigerator for about 1 hour or until the dough is firm.1 large egg, 1 1/4 cups (213 grams) paleo 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 (ignore the quantity listed below - it's a technical error I can't change) 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.1 1/4 cups (213 grams) paleo chocolate chips
- Bake for 11-14 minutes (if using coconut sugar or the keto version) or 14-17 minutes (if using brown sugar) or until the surface of the center of the cookies no longer appears wet. 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.
Notes
- If your coconut oil is a little melty, put it in the fridge for about 10-20 minutes or until firmer, like softened butter. If you use slightly melted coconut oil, the dough will be greasy and the chocolate chips will be hard to incorporate.
- I haven't tried these with ghee or shortening or anything other than coconut oil and butter.
- If you use unrefined coconut oil, the cookies will likely have a slight coconut taste. I prefer refined coconut oil for absolutely zero coconut taste (but most reviewers have used unrefined and are happy with them!).
- The sweeteners I used were for a keto version were: 100% xylitol, 100% erythritol and 100% stevia. If you don't have a scale, then this is about:
- 1/4 cup + 3/4 teaspoon (2 ounces or 57 grams) xylitol
- 3 tablespoons + 3/4 teaspoon (1.5 ounces or 43 grams) erythritol
- 1/4 teaspoon stevia
- Here's how to make almond butter.
- To make a chia egg, mix together 1 tablespoon of ground chia seeds and 2.5 tablespoons water. Let sit 5-15 minutes or until goopy like an egg.
- For paleo: use coconut sugar, coconut oil, and paleo chocolate (some consider Enjoy Life to be paleo, some don't. If you really don't want to use cane sugar, try Pascha's 100% cacao chocolate chips.
- For dairy-free / vegan: use coconut oil and dairy-free chocolate.
- For keto / low-carb: use the keto option. Some consider it paleo, some don't. I had previously listed Lakanto but this other mixture works much better! Also use sugar-free chocolate chips, such as Pascha 100% cacao chocolate chips (paleo) or Lily's Chocolate Chips (not paleo, due to soy).
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 228kcalCarbohydrates: 19gProtein: 3gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 10mgSodium: 128mgPotassium: 89mgFiber: 2gSugar: 14gVitamin A: 15IUCalcium: 47mgIron: 1mgNet Carbs: 17
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