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There is nothing more nostalgic for me than a warm, out of the oven, chocolate chip cookie. It is the quintessential American treat. The great thing about these Paleo Chocolate Chip Cookies is that they are grain-free, refined sugar-free, and naturally gluten-free. Made with simple ingredients but still hold true to the classic chocolate chip cookie taste.

Simple Ingredients Make the Best Cookies

I love that I always have these ingredients on hand as they require minimal ingredients. In less than 20 minutes I can have a warm chocolate chip cookie ready to eat.

To make these cookies you will need almond flour and a bit of tapioca as the base. You want to use ghee as your fat in this recipe. Do not melt the ghee, you want it in solid form. Add in some good-quality vanilla extract and your favorite chocolate chips to give these their classic taste. I like to use a tablespoon measuring cup to scoop out the dough. The dough may be a bit sticky depending on how accurate your measurements are. If you find it too sticky, you could add 1 or 2 tablespoons of additional almond or tapioca flour. Also, if you like your cookies perfectly round, after you scoop the dough with your measuring spoon you can roll it into a ball with slightly wet hands so the dough doesn’t stick. Otherwise, just scoop the dough and put it right onto your baking sheet.

To keep the cookies nice and soft you will bake them for 12-14 minutes and then let them sit on your baking sheet for 5-10 minutes to continue to cook and set. I like using my pizza stone to bake my cookies on however, any cookie or baking sheet will do. These will make around 12 cookies.

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Paleo Chocolate Chip Cookies

There is nothing more nostalgic for me than a warm, out of the oven, chocolate chip cookie. It is the quintessential American treat. The great thing about these is that they are grain-free, refined sugar-free, and naturally gluten-free. Made with simple ingredients but still hold true to the classic chocolate chip cookie taste.
Prep Time10 minutes
Cook Time15 minutes
Servings: 12

Ingredients

  • 1 cup almond flour
  • 1/4 cup tapioca flour
  • 1/2 cup coconut sugar
  • 1 egg
  • 2 tsp pure vanilla extract
  • 1/4 cup ghee solid, not melted
  • 1/4 tsp sea salt
  • 1 tsp baking soda
  • 1/2 cup chocolate chips

Instructions

  • Preheat your oven to 350F/176C.
  • Mix all your dry ingredients except sugar and choc chips. Almond and tapioca flour, salt, and baking soda. Set aside.
  • Using your mixer, cream together the egg, vanilla, sugar, and ghee.
  • Add in the dry ingredients that you mixed. Mix for another minute.
  • Fold the chocolate chips into your dough.
  • Using a tablespoon measuring cup, scoop out 1 tablespoon at a time and put it onto your baking sheet.
  • Bake for 13-15 minutes. They will seem a bit undercooked. They will finish cooking as they sit and cool on the baking sheet and rest.

Notes

Store any leftovers in the fridge.