These chocolate chip cookies are quite possibly the best paleo, gluten-free cookies on the planet. They’re soft, chewy, and have a rich, buttery taste. They’re also incredibly easy to make, which is good because they tend to go fast.
- 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 palm sugar
- 3 tablespoons honey
- ¼ cup ghee, room temperature
- 1 egg, room temperature
- 1 teaspoon pure vanilla extract
- ⅓ cup dark chocolate chips
- Preheat the oven to 350 degrees.
- Add the almond flour to a large food processor and process for 1 minute (or mix using the whisk attachment on a stand mixer).
- Add the remaining dry ingredients (tapioca starch, coconut flour, sea salt, baking soda, and sugar) and mix for 1 minute.
- Add the remaining ingredients (except for the chocolate chips) and mix again until a uniform dough forms. The dough should be fairly thick and come together to form a ball.
- Transfer the dough to a bowl and fold in the chocolate chips.
- Form the dough into about twelve 2-inch balls and place them on a baking pan lined with parchment paper. Flatten each cookie ever so slightly with the back of a spoon.
- Place the baking sheet in the middle of the oven and 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!