Paleo Chocolate Chip Cookies
I like the idea of having one “go to” cookie recipe that I know I can count on to turn out cookies that taste great and are a favorite of most. This recipe is my choice for just that! The big question however is, what kind of chocolate chip cookie texture do you prefer? Is it flat and crispy or is it chewy in the middle and crispy around the edges? In the pictures above, I show both. The only difference is the flatter cookies have less almond flour. So how do you like your chocolate chip cookies?
Notes: I used 2 different types of sugar, organic coconut sugar and Monkfruit. The coconut sugar has a similar quality to brown sugar which is often found in traditional chocolate chip cookie recipes. For the other half of my sweetener, I used Monkfruit which would replace white sugar in a non-Paleo recipe (you could also use an organic cane sugar). Secondly, I gave a range for the almond flour for texture preferences, depending on how you like your cookies. Start with the lesser amount. You can always add more, if needed. I will often do a bake test by baking a couple of cookies initially to see how they turn out. If too flat for my liking, I add more flour and try again.
- 1¾-2 cups almond flour (For the best accuracy, spoon the flour into your measuring cup rather than scooping your measuring cup into the flour.)
- 2/3 cup tapioca flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1/2 cup coconut oil, softened but not melted
- 1 egg, room temperature
- 1/3 cup organic coconut sugar
- 1/3 cup Monkfruit or Swerve
- 2 tsp vanilla extract
- ¾ cup dark chocolate chips (I use Lily’s. You could also use Enjoy Life.)
- Preheat the oven to 350 degrees.
- In a medium sized mixing bowl, add almond flour, tapioca flour, baking soda, baking powder and salt. Whisk together to combine and get out any lumps. Set aside.
- Add the coconut oil, coconut sugar and Monkfruit to a large mixing bowl. Beat with an electric mixer for about 2-3 minutes to ensure they are well incorporated.
- Add the egg and vanilla and beat until creamy.
- Combine the flour mixture with the wet ingredients and mix with a large spoon.
- Fold in the chocolate chips.
- Using a small scooper, place cookie dough balls onto a baking sheet lined with a silicone pad or parchment paper.
- Bake for 7-8 minutes or until a light golden brown.
- Remove from the oven and let cool briefly.
- Transfer the cookies to a baking rack and allow to cool completely.