Description
These Paleo Chocolate Chip Cookies are soft, chewy, and deliciously satisfying. Made with wholesome ingredients like almond flour, coconut sugar, and dark chocolate chips, they’re gluten-free, dairy-free (if using coconut oil instead of ghee), and Paleo-friendly.
Ingredients
- Dry Ingredients:
- 1 1/2 cups blanched almond flour
- 1/4 cup tapioca flour
- 1/4 cup coconut flour
- 1/4 cup coconut sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- Wet Ingredients:
- 1/4 cup ghee, room temperature
- 1 egg, room temperature
- 3 tablespoons honey
- 1 teaspoon pure vanilla extract
- 1/3 cup dark chocolate chips
Instructions
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a medium bowl, mix together all dry ingredients: almond flour, tapioca flour, coconut flour, coconut sugar, salt, baking soda, cinnamon, and nutmeg.
- In a separate large bowl, whisk together wet ingredients: ghee, egg, honey, and vanilla extract until smooth.
- Gradually add dry ingredients into the wet mixture, stirring to form a thick dough.
- Fold in the dark chocolate chips.
- Form dough into 12 balls and place on prepared baking sheet. Flatten slightly with your hands.
- Bake for 10–12 minutes, or until golden brown around the edges.
- Let cookies cool on the baking sheet before serving. Enjoy!
Notes
- Cookies will firm up as they cool, so avoid overbaking.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For dairy-free, substitute ghee with coconut oil.
Nutrition
- Serving Size: 1 cookie (2 oz)
- Calories: 204
- Sugar: 12g
- Sodium: 211mg
- Fat: 14g
- Saturated Fat: 4.5g
- Unsaturated Fat: 8.4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2.4g
- Protein: 4.3g
- Cholesterol: 27mg
