I love chocolate chip cookies and this paleo chocolate chip cookie recipe has taken a long time to get right. For years I have wanted to create a great paleo chocolate chip cookie. One that was a little crispy around the edges and nice and soft on the inside, and this is it!
Jump to RecipeWhen I was pregnant with my third daughter, I craved chocolate chip cookies. I ate them every single night. My husband would make a big batch of cookie dough and freeze it. Each night, he would make me 4 chocolate chip cookies. It was something I looked forward to all day long.
My favorite dairy free chocolate chips.
I keep the Enjoy Life Mini Chocolate Chips on hand for making these cookies. They are free from 14 common allergens.
- Wheat/gluten
- Dairy
- Egg
- Shellfish
- Soy
- Casein
- Peanut
- Tree nuts
- Sesame
- Crustaceans
- Fish
- Mustard
- Lupin
- Added sulfites
Directions
- Preheat oven to 350 degrees.
- Beat together palm shortening, coconut sugar, egg, and vanilla for 2 minutes.
- Add in almond flour, tapioca flour, cassava flour, salt, and baking soda. Stir well until combined.
- Sitr in the chocolate chips. Chill the cookie dough for 30 minutes to 1 hour. This can also be made the day ahead. YOU MUST do this step. This helps prevent the cookies from over spreading.
- Using a large 1 inch scoop, place the cookie dough scoops on a parchment lined baking sheet.
- Bake for 12-15 minutes, until the edges are golden brown and the center is a little soft. Once out of the oven, take a spatula and push them down a little.
You can make this dough and scoop out and place on to a parchment lined cookie sheet and flash freeze. Once frozen, you can pop these in to a freezer safe bag or container. Now you have paleo chocolate chip cookie dough ready for any time. Let them thaw and they are ready to bake.
I love to have some extra treats in the freezer for any cravings. I also keep my Paleo Chocolate Chunk Scones in the freezer when I want a little special snack.
Paleo Chocolate Chip Cookies
These paleo chocolate chip cookies will deliver all of the nostalgic flavor of your favorite chocolate chip cookie, without the grains, dairy, or refined sugar.
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18-24 cookies10
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minutesIngredients
2/3 cup palm shortening
1 1/2 cups coconut sugar
1 egg
1 teaspoon vanilla
1 cup almond flour
3/4 cup tapioca flour
1/2 cup cassava flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 bag dairy free chocolate chips – I like the Enjoy Life Brand
Directions
- Preheat oven to 350 degrees.
- In a stand mixer beat together the palm shortening, coconut sugar, egg, and vanilla for 2 minutes or until whipped all together. You can also use a bowl and a hand mixer if you prefer.
- Add in the almond flour, tapioca flour, cassava flour, salt, and baking soda to the sugar mixture and stir well to make sure it is all incorporated.
- Stir in the chocolate chips really well. Chill the cookie dough in the refrigerator for at least 30 minutes. You an also make this the day before you want to bake them. This is a really important step and prevents the cookies from spreading out to much.
- Using a large 1 inch scoop, place the cookie dough on a parchment lined baking sheet.
- Bake for 12-15 minutes until the edges are golden brown, but the center is still a little soft. I like to then push mine down a little with a spatula after they come out of the oven.
Notes
- You can use a smaller scoop if you want to have smaller sized cookies.
Nutrition Facts
- Serving Size: 1 serving
- Total number of serves: 6
- Calories: 2259kcal
- Fat: 88.9g
- Saturated Fat: 19.7g
- Cholesterol: 164mg
- Sodium: 4503mg
- Potassium: 97mg
- Carbohydrates: 361.4g
- Fiber: 13.1g
- Sugar: 163.7g
- Protein: 31g
- Vitamin A: 11.9mcg
- Vitamin C: 3mg
- Calcium: 353mg
- Iron: 9mg
- Vitamin D: 0.9mcg
- Vitamin E: 5.1mg
- Vitamin K: 2.4mcg
- Riboflavin: 0.2mg
- Vitamin B6: 0.1mg
- Vitamin B12: 0.4mcg
- Folate: 20.7mcg
- Pantothenic Acid: 0.7mg
- Phosphorus: 159mg
- Magnesium: 6mg
- Zinc: 1mg
- Selenium: 13.5mcg
This recipe really is so good and comes together quickly. I hope you enjoy these as much as I do.
