Recipe: Paleo Chocolate Chip Cookies
While I don’t follow a Paleo diet, I do believe in filling my life with delicious, freshly baked chocolate chip cookies as often as possible. These cookies are soft and chewy, with just a touch of firmness around the edges, and have a very generous helping of melty chocolate bits. Basically they’re everything you’d want from a classic chocolate chip cookie. And if they happen to skip the grains, refined sugar, and dairy, well that is just fine by me.
Choosing the Right Chips to Keep These Paleo
The heart and soul of these cookies (and all chocolate chip cookies, for that matter) is the chocolate. To keep these Paleo, it’s important to remember that not all chocolate bars or chips are the right fit. For the cookies, choose dark chocolate that’s at least 70% cocoa (or higher) and dairy-free. Paleo-friendly dark chocolate chips are also fair game, and we’ve found that the Enjoy Life brand is readily available and works well.
Flatten the Cookies Before Baking
The other thing that sets these Paleo cookies apart from the traditional version is the way they bake up. This dough holds its shape and doesn’t spread during baking, so to get that beautiful round disc you expect, use a flat spatula to flatten each ball of dough before baking.
Paleo Chocolate Chip Cookies
- 1 1/2 cups
almond flour (not almond meal)
- 1/2 teaspoon
- 1/2 teaspoon
- 1/4 teaspoon
- 1/4 cup
ghee, melted and cooled
- 1/4 cup
- 1 large
- 1 teaspoon
- 3/4 cup
dairy-free dark chocolate, chopped
Arrange a rack in the middle of the oven and heat to 350℉. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
Place the almond flour, baking powder, baking soda, and salt in a medium bowl and whisk to combine; set aside.
Place the ghee and coconut sugar in a large bowl and whisk until well-combined, about 1 minute. Whisk in the egg and vanilla. Scrape down the sides of the bowl if necessary. Add the flour mixture and stir until just combined. Fold in the chocolate chips.
Using a spoon or cookie scoop, measure 1 1/2 tablespoons of dough from the bowl. Roll between the palms of your hands to form a ball. Place on the prepared baking sheet about 1 1/2 inches apart, 12 cookies per sheet. Use a flat spatula or the bottom of a measuring cup to flatten each scoop into a roughly 1/2-inch-thick round disc.
Bake until the cookies are lightly browned around the edges, 8 to 10 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Storage: Store the baked cookies in an airtight container at room temperature for up to 3 days.