The Best Gluten Free, Paleo Chocolate Chip Cookies
I’m not going to lie…until Trey and I discovered this recipe a couple of months ago, I couldn’t have told you the last time I had a cookie. I’m not a huge sweets person/try to eat healthy and I’m not great at baking, but these cookies are addictive, so be warned! Fortunately, with cleaned up, gluten free ingredients you can feel better about eating them! I love the melt-in-your mouth, subtle coconut taste from the coconut oil, and the hint of sea salt as well. Salty and sweet, firm yet melty…they’re unbelievably delicious for being gluten (and dairy) free!
These are gluten free, paleo, and can easily be made dairy-free as well (how I make them now)!
Enjoy! xx
The Best Gluten Free, Paleo Chocolate Chip Cookies
Ingredients
3/4 cup coconut sugar
1/2 cup coconut oil (don’t skimp on this!), melted
1 tsp vanilla
1 room temp egg
1/2 tsp pink himalayan salt
1/2 tsp baking soda
2 1/4 cup almond flour
3/4 cup chocolate chips (I use one of these, which are dairy free)
What to do
In a medium mixing bowl, mix your coconut sugar and melted coconut oil well. Then whisk in your vanilla and egg, mixing well. Next, add your salt and baking soda, mixing well. Finally, mix in the almond flour and chocolate chips.
Seal with saran wrap or beeswax wrap and refrigerate for 1 hour.
Scoop into golf ball sized balls of dough onto a cookie sheet with parchment paper. You may want to flatten/smush them down slightly. Bake at 350 for 10-12 minutes until golden around the edges. The cookies will stay pretty tall and dense (rather than being a melty, flat kind of cookie), and will firm up as they sit on a cooling rack.
Recipe is adapted from Erik Anders Lang’s recipe here.
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