Now you might really have no clue what I am going to say for my favorite dessert to make is? Well the clue is in the title…
Chocolate Chip Cookies!
There is nothing better to me than a properly made cookie. It can be difficult if you aren’t paying attention but made when it’s done right it’s amazing!
A warm chocolate chip cookie with a little fleur de sel (finishing salt) on top can make anyone feel like a kid again!
Chocolate Chip Cookie dough was a staple for me and my best friend in high school. We would eat the break and bake raw cookie dough all the time and even now we get together and still eat cookie dough!
My guilty pleasure is an awesome Friday night with my friends having a glass of wine (or a bottle if it’s been a hard week lol) and some cookie dough.
When being on the Paleo diet especially you can’t have sugar.
So rather than letting my raging sweet tooth take over completely. I made this recipe diet safe and completely satisfy for the inner fat girl!
Biggest Pet Peeve…
I have to tell you my biggest peeve is gluten free baked goods that are so grainy and so crumby it falls apart before getting into your mouth.
This drives me crazy!
I love this Chewy Chocolate Chip Cookie recipe, the secret to a chewy melty cookie is transferring the cookie to a cooling rack about 2 minutes after the pan has been taken out of the oven. Don’t let it cool down completely on the baking sheet pan.
Typically the biggest part of the cookie ingredients is the flour so as you can imagine that doesn’t go over well when I am trying to stick to a gluten free diet.
I found a similar recipe for these cookies when I first started researching the Paleo diet. (BTW if you don’t know what the Paleo diet is I wrote a whole post about what it is, meal plans and my own personal experience on the diet, Check that out too!)
After lots of testing, I made my modifications and came up with this delicious cookie recipe!
When I was experimenting with this recipe I found out something amazing! Non-dairy vegan chocolate chips can stay melty for days after being baked! This doesn’t happen with normal chocolate chips! I found this to be so cool and a huge bonus!
I tested out several brands for the non –dairy chocolate and I have to tell you the Early Life brand is the best. It tastes delicious out of the bag and bakes even better!
The chocolate chips holds the shape which at first I have to admit I didn’t like since I’m used to working with real chocolate melting slightly and changing shape. But when I cooled the cookies with the vegan chocolate, it pulled and was like the perfect picture of what a cookie should look like!
This recipe when baked properly has a nice crunch on the outside and a soft center which for me is heaven! And did I mention it’s totally Paleo friendly, gluten free and dairy free too!
I just want to make sure you understand how great tasting and healthful this cookie really is!
My best tip is to make sure you cookie dough is cold before going into a hot oven. This will prevent spreading too much!
Everything in Moderation…
I found a balance in my life, everything in moderation. If I want something sweet then I must find a way to make it fit for me and my lifestyle like gluten free (GF) and dairy free (DF) diet.
A lot of GF & DF food can be good for you but not taste great.
So this is my mission to make great tasting healthful food and treats!
Stay tuned for more GF & DF friendly recipes!
What you will need for this recipe:
- Almond Flour
- Coconut Flour
- Coconut Sugar
- Coconut Oil
- #50 Ice Cream/Cookie Scoop
- Silicone Mat
- Baking Sheet
- Cooling Rack
Paleo Chocolate Chip Cookies
Gluten Free, Dairy Free and Vegan Option
- 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 (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.)
- 3/4 cup (150 grams) coconut sugar or brown sugar
- 6 tablespoons (98 grams) natural almond butter organic
- 1 1/2 teaspons vanilla extract
- 1 large egg or 1 chia egg for vegan
- 1 1/4 cups (213 grams) vegan semi-sweet chocolate chips
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 and sugar 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 almond butter and vanilla extract on medium speed and mix until combined. 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. 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.
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 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.
If you don't have almond flour, you could try a different type of nut flour. Unfortunately, nuts flours aren’t interchangeable with non-nut flours. I’ve heard of people using sunflower seed flour as a sub but I've never tried it and have no idea if it'd work here.
There's no sub for coconut flour.
I haven't tried these with ghee or shortening or anything other than coconut oil and butter.
I don't recommend using honey, maple syrup, date syrup, etc. They make the cookies very cakey and in my opinion, not worth making.
I don't recommend making these with peanut butter. I’ve made these so many times with homemade peanut butter (with just peanuts and salt in it) and while the cookies aren’t a disaster, I just don’t think they’re very good. The texture is so different than the almond flour version and they’re not very peanut butter-y.
For paleo: use coconut sugar, coconut oil, and paleo chocolate.
For dairy-free: use coconut oil and dairy-free chocolate.
Join 75,000+ Monthly Readers
Follow xo, Katie Rosario! Get Every NEW Post Delivered to Your Inbox Weekly!