paleo chocolate chip cookies

 

 

These paleo chocolate chip cookies are thick, chewy and have the perfect texture with subtle nutrition thanks to almond flour and almond butter {grain free, gluten free, milk free}.

ingredients

• 1 cup (100 grams) of blanched almond flour1


• 1/4 cup (32 grams) of coconut flour2


• 1 teaspoon of baking soda


• 1/4 teaspoon salt


• 6 tablespoons (84 grams) of coconut oil or unsalted butter, room temperature (if your coconut oil is a little melted, put it in the fridge for about 10-20 minutes or until it is firmer, like softened butter. If using a little melted coconut oil, dough will be greasy and chocolate chips will be difficult to incorporate.) 3


• 3/4 cup (150 grams) of coconut sugar, very tightly packed or brown sugar or sweetener Lakanto mono fruit for low carbohydrate / keto4


• 6 tablespoons (98 grams) of natural almond butter (the kind with only almonds in it and no added fat / sugar), room temperature5 (here's how to make almond butter)


• 1 1/2 teaspoons vanilla extract


• 1 large egg, room temperature (or 1 chia egg for vegan)


• 1 1/4 cup (213 grams) semi-sweet chocolate chips, split (make sure to use paleo-friendly chocolate chips, if desired)

instructions

1. In a medium mixing bowl, mix almond flour, coconut flour, baking soda and salt. Set aside.


2. In a large mixing bowl with an electric hand mixer or with a constant mixer, beat the fat and sugar over medium speed until well combined, about 1 minute. If you use coconut oil, it may not be easy to assemble. If so, use your hands to combine and then beat for another 20 seconds.


3. Whisk almond butter and vanilla extract over medium speed and mix until combined. Whisk in the egg quietly and mix until well combined. Stir in the flour mixture until well combined. Then mix in 1 cup (170 grams) of chocolate chips. If you used brown sugar, skip to the next step. If you have used coconut sugar, refrigerate the pan for about 1 hour or until the dough is firm.

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