No, I do not believe that our paleolithic ancestors actually ate chocolate chip cookies.
But I do believe there is a benefit to tweaking some of our favorite recipes to make them free of chemicals or overly refined ingredients. Enter stage left: the best soft paleo chocolate chip cookies.
These paleo chocolate chip cookies are:
- gluten free
- refined sugar free
- ooey gooey soft in the middle
- perfectly rich with a little bit of sweet and a little bit of salty
- easy peasy lemon squeezy!
The Best Soft Paleo Chocolate Chip Cookies
I had tried almond flour chocolate chip cookies before, but when I used all almond flour the texture wasn’t quite right. I wanted something that was as close to my favorite chocolate chip cookies as I could get, while still being a slightly healthier version. This recipe uses a mix of almond flour and coconut flour to create lightly crisp and soft gluten-free cookies.
These cookies can be stored on the counter, but they do tend to lose their crispy outside and edges if you do. (They do stay perfectly soft and rich, though!) I prefer to store the cookies in the refrigerator, especially because the chocolate chips get nice and cold. 🙂 🙂 🙂
mikaela | wyldflour
36 cookies
10 minPrep Time
15 minCook Time
25 minTotal Time
Save RecipeIngredients
- ¾ cup coconut oil
- ¼ cup ghee
- 1 ¼ cup coconut sugar
- 2 Tablespoons maple syrup
- 2 eggs
- ½ Tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 ¼ cups super-fine almond flour
- ½ cup coconut flour
- 1 cup chopped chocolate of choice (e.g., dark, semi-sweet, refined sugar-free)
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Measure out coconut oil and ghee, at room temperature, into a large mixing bowl. Use a fork to smush the two together until mixed. Stir in coconut sugar, maple syrup, eggs, and vanilla.
- Stir in 1 cup almond flour, baking soda, and salt. Stir in remaining almond flour, coconut flour, then chocolate.
- Place roughly two-tablespoon scoops out onto a baking sheet, leaving at least an inch between cookies. Bake for 8-10 minutes, until starting to brown around the edges. These cookies will still be very soft when you remove them from the oven. Carefully use a good spatula to lift the cookies to a cooling rack as soon as possible. (I have good luck with making a very quick swoop under each cookie and tapping the bottom of the spatula on the rack to help the cookie down.) Allow cookies to cool completely, then store in an airtight container in the refrigerator or on the counter.
Notes
Substitution Notes:
Flour: You may sub almond meal for almond flour, but your cookies may be slightly more grainy. You cannot sub coconut flour for the almond flour, because coconut flour absorbs much more liquid than almond flour. If you don't have coconut flour, use 1/2 cup almond flour in its place.
Butter/Ghee/Oil: Butter may be used instead of ghee if you're not strict paleo. Coconut oil and butter/ghee are interchangeable. Coconut oil produces a softer cookie, while butter provides better flavor.
Storage: I prefer these cookies out of the refrigerator. If you store them in a bag on the counter, they might lose their crispy edges, but they keep their lovely soft insides!
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