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Cooking What I Like With Love

Unbelievable Paleo Chocolate Chip Cookies

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Almost two years ago, I started doing private cooking for local families. I cook a week’s meal in two or three hours. It’s been one of the most fulfilling things I’ve ever done in my life. One of the coolest benefits is learning cook for different dietary needs and restrictions. I have a mom who likes going gluten-free and as unrefined as possible. She also LOVES desserts, so I’ve learned so much about natural and healthier baking. Who knew you can make cookies out of chick peas? These aren’t those cookies. Don’t worry.

These cookies are crispy, chewy, nutty, and…best of all…they have a slight coconut flavor! I like them more than normal chocolate chip cookies because they are packed with flavor and texture and they give the perfect blend of salty and sweet. These cookies come together quickly and will fool kids (and adults) into thinking they’re eating something decadent while getting a hit of protein.



Unbelievable Paleo Chocolate Chip Cookies

March 3, 2019
: 16-20
: 10 min
: 12 min
: 22 min
: Easy

Crispy, chewy, nutty chocolate chip cookies with a hint of coconut flavor! Gluten-free and Paleo-friendly!


  • 1/3 cup Coconut Oil (in solid form, not melted)
  • 2/3 cup Coconut Sugar
  • 1/3 cup unsweetened Almond Butter
  • 2 teaspoons Vanilla Extract
  • 1 large Egg
  • 2 and 1/4 cups Almond Flour ( I use Bob's Red Mills Blanched Almond Flour)
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt (omit if your almond butter is salted)
  • 1/2-3/4 cups semi-sweet chocolate chips, depending on how much you love chocolate
  • Step 1 Preheat oven to 350Β° F. Line a large baking sheet with parchment paper. Mix the coconut oil and coconut sugar with an electric or upright mixer until smooth and well-incorporated. Add in the almond butter and vanilla and mix until fully integrated. Mix in egg. Add in dry ingredients except chips and mix until blended. Add in chips and mix to evenly distribute.
  • Step 2 I use a cookie scoop to make even balls on the sheet, but you can roll them into 16-20 balls of dough. Leave a good inch and a half between the balls of dough, because they do spread quite a bit. Bake for 12-14 minutes until they are set. Don’t overcook them, they will become bitter. Allow to cool for two minute and transfer to plate or cooling rack. Enjoy!

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