Paleo Soft Baked Chocolate Chip Cookies (GF)
Paleo Soft Baked Chocolate Chip Cookies recipe. Fluffy pillowy bakery style cookies that are naturally grain-free, gluten-free, refined sugar-free and refined flour-free.
These Paleo Soft Baked Chocolate Chip Cookies are for all the cakey cookie lovers out there. These cookies are light and fluffy and just positively amazing.
After being told by multiple people that I should open a bakery and sell these, I thought it was time to share this recipe on the blog.
Now normally, I am a chewy, gooey cookie fan. Just have to throw that out there. ( If you are too, check out my Paleo Coconut Oil Soft Chocolate Chip Cookies)
BUT I still love these cookies. And depending on how you bake them, you can still get some chewy gooey goodness here. Read on to see how.
Ingredients needed to make these Paleo Soft Baked Chocolate Chip Cookies:
If you are a familiar with gluten-free or Paleo baking, you probably have all these ingredients already on hand. But if not, you can definitely find what you need on Amazon or even Target or the grocery store.
You will need:
- olive oil
- maple syrup
- vanilla
- egg
- almond flour
- tapioca flour
- coconut flour
- baking soda
- salt
- dairy-free chocolate chips
How to make these Paleo Soft Baked Chocolate Chip Cookies
Ok, so making these cookies isn’t that difficult, it’s the bake time ( and wait time ) that is what you have to focus on.
To make these Paleo Soft Baked Chocolate Chip Cookies, you start off by mixing your wet ingredients together in a bowl… more specifically your olive oil, maple syrup, vanilla and egg.
Note: make sure you use a light colored olive oil. It is more neutral tasting.
Next, you mix together your dry ingredients in a separate bowl…your almond flour, tapioca flour, coconut flour, baking soda and salt.
Then, you pour the dry ingredients into the wet ingredients and mix. And you fold in your chocolate chips.
The cookie dough, by the way, smells AMAZING. It is always a struggle to not eat too much of it.
Lastly, you need to scoop large balls of the dough onto your cookies sheet. I used a cookie scooper, but if you don’t have one, measure out about 2.5-3 Tbs of dough per cookie.
Make sure not the crowd the pan because these cookies spread and puff up while baking.
I like making 6 at a time, though I’ve made 9 at a time and had no issue.
A note about baking times
This recipe recommends cooking these Paleo Soft Baked Chocolate Chip cookies for 10-12 minutes. Now it’s important to mention that you shouldn’t over bake these cookies.
If you over bake them, they become TOO cakey and dry.
When you check on them at the 10-11 minute mark, you may be tempted to let them bake and golden a bit longer, but don’t do that! Just take them out. Trusssst me.
Take a look at the difference between baking them for 10 minutes versus 12 1/2 minutes.
The cookie on the left in the photo below has been baked 12 1/2 minutes and the one on the right has been baked for 10 minutes.
In the photo below, the cookie on top has been baked for 10 minutes.
The cookie on the bottom has been baked for 12 1/2 minutes.
Baking them for 10 minutes, results in a softer cookie. It is still cakey but the middle of it is a little gooey.
If you bake them for 12 or more minutes, they will be more airy and more of a dry cakey.
I know everyone has their own cookie preference so I wanted to just let you know in advance so you could choose how you want them to turn out prior to baking.
Happy Baking!
Paleo Soft Baked Chocolate Chip Cookies (GF)
Ingredients
- 1/2 cup olive oil ( one that is light in color )
- 1/2 cup maple syrup
- 2 tsp vanilla
- 1 egg
- 1 cup almond flour
- 1 cup tapioca flour
- 3 Tbs coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup dairy-free chocolate chips ( I like doing half mini chocolate chips and half morsels )
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat.
- In a large bowl add the olive oil, maple syrup, vanilla, and egg and whisk until the mixture has thickened.
- In a separate bowl, add the almond flour, tapioca flour, coconut flour, baking soda and salt and mix with a fork until fully combined.
- Pour the dry ingredients into the bowl of wet ingredients and mix with a fork until a cookie dough batter forms. Fold in the chocolate chips. Let the cookie dough sit for a few minutes.
- Then, scoop the dough with a cookie scooper, and place each scoop onto the cookie sheet. Make sure there is plenty of room between the cookies on the pan because these cookies grow and spread. There should be 6-9 cookies on the cookie sheet at a time.
- If you dont have a cookie scooper, use about 2.5-3 Tbs worth of cookie dough per cookie.
- Bake for 10-12 minutes, until the cookies have puffed up and look a bit hardened and barely golden on top. Make sure not to over bake. Otherwise your cookies won't be as soft and will be too dry. You may be hesitant to take them out because they look light, but trust me…take them out of the oven! Let the cookies cool on the cookie sheet for 25-30 minutes. ( If you can wait that long ). This recipe yields 12 large cookies.
- A note on cook times:10 minutes= puffy, cakey but gooey in the middle on top12-12.5 minutes= more of a dry cakey, more airy Also, cook times will vary based on your oven.
Nutrition
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