paleo chocolate chip cookies

Paleo Chocolate Chip Cookies – Deliciously Chewy

Paleo chocolate chip cookies seem to be divergent of what you would normally consider to eat while on this diet, considering their classic sweet and chewy nature, but these delightfully satisfying cookies tick all the right boxes – in fact, it wouldn’t be a stretch to say these are even better than traditional cookies!

Almond and coconut flour combine to give a perfectly textured crumb – crisp and chewy on the outside, and soft on the inside. Coconut palm sugar gives a rich, caramel colour and flavour with the perfect hit of sweetness, while coconut butter keeps them perfectly moist, without being heavy or greasy. The cookie dough makes an ideal base for a host of other flavours to experiment with – try adding nuts, seeds or dried fruit to the mix. It’s also insanely delicious by itself – do try to avoid eating the entire load of batter when making these!

As for chocolate – while most of us are not home chocolatiers and would need to rely on store bought chocolate, the sugar content can be kept as low as possible, by opting for decadent dark chocolate with as high a cocoa content as you can find. I chose 90% cocoa solid chocolate for an intensely chocolately flavour, that really makes these cookies an indulgent treat, that take less than half an hour to make.

Making Paleo chocolate chip cookies starts here!

Paleo Chocolate Chip Cookies
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  1. 100g almond flour
  2. 1 tbsp coconut flour
  3. ½ tsp baking soda
  4. pinch of salt
  5. 1 large egg
  6. 1 tbsp coconut palm sugar
  7. 1 ½ tbsp coconut butter
  8. 30g dark chocolate broken into chunks, or dark chocolate chips
  1. Preheat the oven to 150 degrees.
  2. In a large bowl, mix the dry ingredients together – starting by blending the two flours gently, and add baking soda, salt and palm sugar, one by one. Make sure that they are all blended well.
  3. Crack the egg into the mixture, and start to combine the flour and egg. The mixture should start to come together into a sticky combination, but will still be quite crumbly.
  4. Melt the coconut butter in a separate bowl. Check it to make sure it is not too hot (should be liquid, but cool enough to touch by hand), and add to the mixture. Mix all the ingredients well, and a soft dough should start to come together.
  5. Break the chocolate into small sized chunks, and mix into the dough.
  6. Divide the dough into small balls and place onto greased baking paper. For small cookies, take a teaspoon-sized amount and roll into a ball. For larger cookies, you can take twice the amount, or even more, depending on the size of cookie you want.
  7. Bake cookies for 6-8 minutes (larger cookies will take longer, while smaller cookies will take less time.) The cookies should be golden brown, and the chocolate chunks will be slightly gooey. The cookies will be firm but still slightly soft and cakey to touch, but will become crisper and more cookie-like as they cool.
  8. Remove from the oven and allow to cool. Store in an airtight container and enjoy!
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The picture from this article is from my first attempt at these, and I’m very happy with them!


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