Paleo Chocolate Chip Cookies
Get ready for the best paleo chocolate chip cookies you’ve ever had! These cookies are soft, chewy, and have a rich, buttery taste. They’re also incredibly easy to make, which is good because everyone will be asking for more!
Prep: 10Cook: 12Total: 22 minutes
Servings: 12 1x
Ingredients
- 1 ½ cup blanched almond flour
- ¼ cup tapioca flour
- ¼ cup coconut flour
- ½ teaspoon fine sea salt
- 1 teaspoon baking soda
- ¼ cup coconut sugar
- 3 tablespoons honey
- ¼ cup ghee or coconut oil, room temperature
- 1 egg, room temperature
- 1 teaspoon pure vanilla extract
- ⅓ cup dark chocolate chips
Instructions
- Prep: Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- Whisk the Flours: In a large mixing bowl, whisk the almond flour, tapioca flour, and coconut flour together until it’s broken down and fine, about 2 to 3 minutes. Add the sea salt, baking soda, and coconut sugar, and whisk until combined.
- Mix the Batter: Add the honey, ghee, egg, and vanilla extract, and fold everything together until a uniform dough forms. The dough should be fairly thick and come together to form a ball. Fold in the chocolate chips.
- Form into Balls: Form the dough into about twelve 2-inch balls and place them on the prepared baking sheet. Flatten each cookie ever so slightly with the back of a spoon.
- Bake: Bake for 10-12 minutes. Be careful not to over-bake them unless you like your cookies more done. Remove the cookies from the pan and place them on a wire rack to cool. Enjoy!
Notes
- If you don’t have a food processor or mixer, just whisk the flours by hand!
- Make sure to watch the cookies in the oven right at the 10 minute mark for any golden brown color on top.
- Making this recipe for kiddos or a special holiday? Add naturally colored sprinkles or chocolate candies on top just before placing them in the oven.