Perfect Paleo Chocolate Chip Cookies Recipes

PALEO CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking pan with parchment paper or a silicon baking mat.
• In a medium size bowl add the almond butter, coconut sugar, egg, vanilla, cinnamon, baking soda and salt. Mix together to form a dough. Fold in the chocolate chips. Form the dough into 1 1/2 -inch round balls and place on prepared baking sheet about 2 inches apart.
• Bake 8-10 minutes or until set. Remove from the oven and let set about 1 minute then transfer to a cooling rack. Cool for 10 minutes. Store in an airtight container and consume within 3 days.

PERFECT PALEO CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F & line a baking sheet with parchment paper.
• In a large mixing bowl, whisk dry ingredients (except coconut sugar & chocolate chips) together.
• In a separate bowl, whisk butter/oil, sweeteners, & vanilla together until a brown syrup forms. Slowly pour & whisk into flour mixture until dough forms.
• Fold in chocolate chips with a spatula and let dough sit for 1-2 mins before forming cookies, using a tablespoon for consistent sizing. • For soft, chewy cookies - simply roll out dough balls, just barely flatten the tops, and place on baking sheet. • For chewy-inside & crispy-outside cookies - roll dough balls, then slightly flatten to 1-1/2 to 1-3/4 inch diameter. • For crispy cookies - Roll dough balls, then, flatten to 2 inch diameter.
• Bake for 10-12 mins and let cool on a wire rack before serving.

PERFECT PALEO CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, combine the vanilla extract, egg, coconut sugar, coconut oil, and maple syrup. Whisk until very well combined.
• 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.
• 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!)
• 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!
• 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!!
• Let the cookies cool completely on the baking sheets before serving.

PERFECT PALEO CHOCOLATE CHIP COOKIES (VEGAN, KETO OPTIONS)

Steps:

• 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. 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 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.

THE BEST PALEO CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, combine ghee and coconut sugar until creamy and well mixed. Add in the egg and vanilla and stir well.
• Add in the almond flour, tapioca flour, salt, and baking soda. Mix well until no dry spots remain and batter is smooth. Fold in chocolate chips. Cover and refrigerate at least 1 hour or up to overnight.
• Preheat oven to 350° and line 2 cookie sheets with parchment paper.
• Remove the dough from the fridge and divide into 22 equal balls. Each ball should be about a heaping tablespoon. 11 will fit on each sheet. Roll each ball and evenly space them apart on the sheet. Add more chocolate chips on top if desired.
• Bake for 12-13 minutes. Let cool before removing them. They will be soft in the center until cool. Bake a couple extra minutes for a crunchier cookie.
• Store in an airtight container at room temperature for 2 days and in the fridge after that.

PALEO CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Whisk almond butter, honey, egg, baking soda, vanilla extract, and salt together in a bowl; fold in chocolate chips. Drop batter, about 2 tablespoons per cookie, onto the prepared baking sheet about 1 1/2 inches apart.
• Bake in the preheated oven until edges start to crisp, 8 to 10 minutes. Cool cookies on baking sheet for 10 minutes before removing.

PERFECT PALEO CHOCOLATE CHIP COOKIES

Steps:

• 1. In a medium bowl, sift together the flour, salt, and baking soda. Set aside.
• 2. In a medium or large saucepan, add the butter and melt over medium heat. The larger the pan you use, the quicker the process will be!
• 3. Bring the butter to a boil, stirring frequently. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy, splatter a bit, and be difficult to see, so keep a close eye on it, removing from heat and continuing to stir if it starts to foam over.
• 4. Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Or if you want ghee, you can simply strain the milk solids out by pouring butter over a mesh sieve with cheesecloth into the liquid measuring cup. Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tbsp of water to the butter to bring it back up to 1 cup (240 ml) of liquid.
• 5. Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 15-20 minutes. You want to make sure the butter / ghee is still liquid when you're adding it to the dough later on, so make sure to remove after 15 minutes.
• 6. In a large bowl, add the sugars, molasses, vanilla extract, almond extract, espresso powder, and cooled brown butter / ghee. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.
• 7. Add the egg and yolk and beat until incorporated.
• 8. Add the the dry ingredients, about ⅓ of the mixture at a time, and between additions until just incorporated. It's okay for there to be a bit of unmixed flour on the edge of the bowl, this will be incorporated in the next step.
• 9. Using a wooden spoon, fold the chocolate chips into the dough.
• 10. Scoop the cookies onto a parchment paper-lined baking sheet with a traditional cookie scoop (about 1 ½ tbsp size) into mounds. Flatten each mound of cookie dough slightly with the bottom of a glass.
• 11. For optimal flavor, cover and refrigerate for 1 hour or, even better overnight. I personally put mine in the freezer for 25 minutes before baking.
• 12. Preheat the oven to 350°F (180° C).
• 13. Evenly space the dough 2 inches apart from one another on a parchment paper-lined baking sheet.
• 14. Bake in a preheated oven for 12-15 minutes or until the bottoms are golden brown.
• 15. Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
• 16. Enjoy the best Paleo Chocolate Chip cookies you have ever had!