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Sometimes all you need is an easy and delish recipe for paleo chocolate chip cookies that uses almond flour and coconut sugar, and comes out perfectly chewy and soft every single time. These cookies are truly the best gluten free cookie recipe and everyone will love them!
All I have to say is that these easy paleo chocolate chip cookies are some of the best cookies I’ve ever eaten. Seriously, so good and easy, I can’t believe I haven’t made a soft and chewy paleo cookie recipe like this before.
These cookies are loaded with wholesome, healthy, and good-for-you ingredients that won’t leave you with a sugar crash like traditional chocolate chip cookies can sometimes do. So if you’re looking for a low-carb variety, I’ve got you covered here.
I don’t think I can officially call myself a food blogger until I create the perfect chocolate chip cookie recipe, so I’m glad I finally have one for the blog.
They require simple basic ingredients like almond flour, cashew butter, (but you can use any nut butter you wish!) and eggs. If you’re used to paleo baking, I’m sure you already have most of these ingredients in your pantry.
Ingredients in paleo chocolate chip cookies:
The ingredients in this healthy chocolate chip cookie recipe are simple and basic, yet they produce the fluffiest most delicious cookies.
- almond flour – I love using almond flour in my paleo and low carb baking. It’s light, fluffy, and provides the best texture for cookies.
- cashew butter – you can use any nut butter you want in these cookies. I chose cashew butter for the light color, but almond or peanut would also work great here.
- coconut sugar – similar to brown sugar, coconut sugar is a low glycemic version that is a delicious not liquid sweetener. If you don’t have it, feel free to use regular brown sugar.
- egg – binding agent for these cookies, and also aids to the light and fluffy texture.
- coconut oil – my favorite oil to bake with. I’ve been using a refined version recently to help prevent coconut taste in baked goods that I don’t want to be coconutty.
How to make simple paleo chocolate chip cookies:
These perfect paleo chocolate chip cookies are so incredibly easy to make that anyone in the world could do it, I swear.
All you need to do is mix together the dry ingredients, aka the almond flour, salt, baking soda and then set it aside.
In another bowl, you’ll whisk the egg and coconut sugar until well combined. Then whisk in the cashew butter and coconut oil. End it with a splash of vanilla.
Slowly add the dry ingredients to the wet ingredients, then add in the chocolate chips.
You’ll want to place the dough in the refrigerator for about a half hour to prevent spreading. You can probably get away without doing it, but it really helps hold the cookies together better.
Then roll em onto parchment paper, add some more chocolate chips on top, bake them up and serve!
Best ways to store the cookies:
You can store these cookies on the counter in an airtight container, or in the fridge. If they are getting soft, pop them in the fridge and they will firm back up!
They will last for about two weeks on the counter or fridge. They also can be frozen for up to six months.
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
If you liked this recipe, you’ll want to try these!
Simple Paleo Chocolate Chip Cookies
Sometimes all you need is an easy and delish recipe for paleo chocolate chip cookies that uses almond flour and coconut sugar, and comes out perfectly chewy and soft every single time. These cookies are truly the best gluten free cookie recipe and everyone will love them!
Ingredients
- 1 1/2 cup almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea saltÂ
- 1 egg
- 1/3 cup coconut sugar
- 1/3 cup cashew butter (or other nut butter – cold from the fridge.)
- 1/4 cup coconut oil, melted + cooled
- 1 tsp vanilla
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper or silicone liner.
- In a medium bowl, mix together almond flour, baking soda, and sea salt.
- In a large bowl, whisk together egg and coconut sugar.
- Mix in cashew butter, coconut oil, and vanilla.
- Add dry ingredients to wet and stir until well combined.
- Fold in chocolate chips
- *if dough seems too wet, refrigerate for 30 minutes, helps prevent spreading but not always necessary, the dough will be sticky.
- Use a cookie scoop or hand, roll dough into balls and place dough on parchment paper. It will be sticky but that’s okay! You can add more chocolate chips on top.
- Bake in oven for 12-15 minutes or until slightly golden brown, adding sea salt after taking out of oven.
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