Paleo Chocolate Chip Cookies Recipes

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 (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.

PALEO CHOCOLATE CHIP COOKIE (AIP, VEGAN, TIGERNUT FLOUR)

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line large cookie sheet with parchment paper.
• In medium size bowl, stir together dry ingredients: tiger nut flour, tapioca flour, coconut sugar, baking soda and sea salt.
• Add wet ingredients and chocolate chips. Use handheld mixer to combine, without over-mixing.
• Use cookie scoop to portion out dough onto lined cookie sheet. This recipe makes 15 1-ounce (average-sized) cookies.
• Bake 8 minutes. Allow to cool before serving.