The Best Paleo Almond Butter Chocolate Chip Cookies (with a Vegan Option)
These delicious little specimens are a result of the knowledge I've gathered in my long journey to find the perfect grain-free, naturally-sweetened cookie recipe. They are also probably the cookie recipe I have made the most times ever.
This paleo chocolate chip cookie recipe is my go-to, and I’m not lying when I saw that TRULY everyone loves them. They are grain-free, gluten-free, dairy-free, naturally sweetened and can even be easily made vegan (which I’ve done and loved many times when I don’t have eggs in the house and/or when I feel like consuming a generous helping of cookie dough).
So what do we have in these paleo chocolate chip cookies? Here are the goods:
A mixture of fine almond flour + coconut flour to keep these grain-free
Coconut oil for fat instead of butter
Coconut sugar to sweeten (less refined than regular sugar and less likely to spike your blood sugar!)
An egg or a flax “egg” to hold them together (both options work great)
Plenty of melty chocolate chips
Sea salt, because I truly believe cookies are nothing without it. There I said it!
Also, I have to give credit where it's due to the queen Bakerita, who shares so many amaaaazing cookie, bread + other treat recipes on her blog. She is truly the queen of grain-free / paleo baking in my eyes, and on top of it all, her photography is stunning! One of her cookie recipes inspired this one with a few variations. They are SO perfectly chewy, sweet and a touch salty, and are honestly better than many regular chocolate chip cookies I've had! Also, super easy to whip up in 10 minutes ;)
I hope you make these and love them! Enjoy.
The Best Paleo Chocolate Chip Cookies (with a Vegan Option)
Ingredients
¼ cup solid coconut oil (at room temp - soft but not melted)
¼ cup almond butter (can sub any nut butter)
½ cup + 2 tbsp coconut sugar
1 egg, at room temp (can sub 1 flax egg - 1 tbsp ground flax mixed with 3 tbsp water or nut milk, let set for 10 minutes to thicken)
1 teaspoon pure vanilla extract
½ teaspoon baking soda
¼ - ½ teaspoon sea salt (depending how salty you like them)
1 cup fine almond flour
2-3 tbsp coconut flour
½ cup chocolate chips and/or chunks
Method
Preheat your oven to 350 degrees and line a baking sheet.
In a large bowl, combine your coconut oil, almond butter and coconut sugar with a spatula or a wooden spoon until the sugar is fully incorporated. Add in your egg (or flax egg) and vanilla and whisk vigorously for 1-2 minutes until you have a smooth and creamy mixture.
To the wet ingredients, add your almond flour, 2 tbsp coconut flour, baking soda and sea salt. Combine with a spatula until a smooth dough forms. If it looks too wet, add in the extra 1 tbsp of coconut flour - it should be slightly soft but firm enough to press into balls. Fold in your chocolate. If you have time, rest dough in the fridge for 30 minutes for best results.
Use a spoon or cookie scoop to form balls of dough (1.5 tbsp each) and place them on your baking sheet. Bake for 10-12 minutes or until the cookies are slightly golden brown.
Let cool on a wire rack and enjoy!
Makes 15 cookies
