Perfect Paleo Chocolate Chip Cookies
Total Time
1 hour and 18 minutes
Prep Time
10 minutes
Cook Time
8 minutes
Rating
5 out of 5 stars
(35)
Ingredients
24 servings
- 2 tsp pure vanilla extract
- 1 large egg (room temperature)
- ½ cup coconut sugar
- ¼ cup liquid coconut oil (can also sub avocado oil)
- ¼ cup maple syrup
- ½ tsp ground cinnamon
- 1 ½ cups super-fine almond flour (from blanched almonds) (*I use Bob's Red Mill )
- 3/4 cup tapioca flour (*I use Bob's Red Mill)
- ½ tsp baking soda
- ¼ tsp kosher salt
- 1 1/2 cup chocolate chips
- Maldon salt (optional for topping)
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Preparation
Step 1
In a large bowl, combine the vanilla extract, egg, coconut sugar, coconut oil, and maple syrup. Whisk until very well combined.
Step 2
Add the cinnamon, almond flour, tapioca, baking soda,and kosher salt. Using a rubber spatula, stir until just combined and smooth. Fold in the chocolate chips.
Step 3
Cover with plastic wrap and refrigerate for at least 1 hour, preferably 2 hours (I know it’s hard to wait, but it really helps the flavors mend and the grain-free dough to thicken/harden a bit, making it perfectly delicious and easy to work with!)
Step 4
Meanwhile, preheat the oven to 350 degrees F and line a large baking sheet with parchment paper. When the dough is ready, scoop dough by rounded 1 - 1.5 tablespoon onto the prepared baking sheet(s), placing at least 2 inches apart. I really recommend using a cookie scoop, since paleo dough is a bit more difficult to work with. If you don’t have a cookie scoop and you may need to use your hands to shape into balls, damp hands work best!
Step 5
Transfer to the oven and bake until the cookies are golden brown on the edges, yet still soft in the centers, about 8 minutes. Don’t over-bake your cookies or they will be too hard!!
Step 6
Let the cookies cool completely on the baking sheets before serving.
Step 7
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