Paleo Chocolate Chip Cookies (Gluten free, Dairy free)
The best grain-free, gluten-free, dairy-free chocolate chip cookies that are crispy on the outside and gooey on the inside.
Servings: 16 cookies
Ingredients
- 3/4 cup melted coconut oil
- 3/4 cup coconut sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 cup almond flour
- ¼ cup coconut flour
- 2 Tbs tapioca flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup dairy-free chocolate chips ( I used ½ mini and ½ morsels)
- optional- sea salt to sprinkle on top
Instructions
- In a medium-large bowl, beat the coconut sugar and melted coconut oil together with a hand-held mixer until well mixed. Add the egg and vanilla and mix again. Set aside.
- In another bowl, add the almond flour, coconut flour, tapioca flour, baking soda, and salt. Mix with a fork.
- Mix the dry ingredients into the wet ingredients with the mixer and mix until everything is just blended and a dough has formed. Add 1 cup of chocolate chips and stir with a fork.
- Chill the dough for 1 hour in the refrigerator or 25 minutes in the freezer. ( I get great results using the freezer :) ).
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat.
- Take about 1.5 tablespoons of the dough and roll it into balls between your hands. Put the balls of dough onto the lined cookie sheet.
- Bake the cookies for 9-12 minutes, until set and golden brown. Let the cookies cool on the cookie sheet for 5 minutes. ( At this point you can add sea salt to the tops of the cookies if you want). Then move the cookies to a cooling rack to cool. ( If the cookies are too gooey, let them sit on the pan for longer ).
- This recipe yields 16 cookies.
Notes
- 1) Make sure the coconut oil is melted prior to measuring it in this recipe! I put some into a bowl and melt it in the microwave first. THEN I measure it.
- 2) Use refined coconut oil if you don't want any coconut taste.
- 3) Make sure to chill the dough. Otherwise the cookies will flatten. Chilling the dough is important when baking with coconut sugar.
- 4) Use different sized chocolate chips. I like using 1/2 mini chips and 1/2 regular chocolate morsels.
- 5) After the cookies have baked add sea salt flakes on top. The salty-sweet juxtaposition tastes just amazing.
- 6) Turn these into chocolate chip cookie ice-cream sandwiches! First, make these cookies, then let them cool completely. Put some softened ice cream in between two of these cookies, sandwich them, and then put them in the freezer for several hours or overnight!
Nutrition
Serving: 1 cookie | Calories: 304kcal | Carbohydrates: 27.4g | Protein: 3.1g | Fat: 21.6g