Paleo Chocolate Chip Cookies

Almond flour chocolate chips cookies piled on a plate.

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These easy Paleo Chocolate Chip Cookies are the perfect treat! They're crisp around the edges, chewy in the middle and crammed with chocolate chips. And it's all made in one bowl! Plus they're gluten-free, dairy-free and refined sugar-free.

Prep Time10

Cook Time11

cooling time20

Total Time41

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 116kcal

Author: Don Baiocchi

Ingredients

1 large egg room temperature
⅓ cup coconut sugar
1 tablespoon coconut oil melted, cooled
¾ teaspoon vanilla extract
1¼ cups superfine blanched almond flour (scoop and level, don't pack down), not almond meal
⅛ teaspoon fine sea salt
¼ cup chocolate chips such as Enjoy Life! or Hu

Instructions

Heat the oven to 375° F.
Line a baking sheet with parchment paper.
In a large bowl, whisk the egg, coconut sugar, oil and vanilla until well blended.
Add the almond flour and salt and stir until combined. Do not press the dough too hard with the spatula - you don't want to compact it too much.
Stir in the chocolate chips.
Scoop the dough into roughly 2-tablespoon-sized balls onto the lined baking sheet. Leave about 2" between each scoop. Again, don't compact the dough too hard into the balls or you won't have enough dough. (But if you end up with 11 cookies, don't worry about it - they'll still bake and taste the same).
Get the palm of your hand slightly damp with water and gently flatten the cookies. The thinner the edges are, the crispier they'll get.
Bake for 10-11 minutes, rotating the pan halfway through the cooking time, until they're golden brown around the edges. Let cool (on a cooling rack, if using) to room temperature.

Notes

Substitutions

I offer substitutions ideas for almost every recipe on this site. But I tested this recipe many times using different ingredients. The combination I use here produces, in my opinion, the best results. So I don't recommend any substitutions but if you try any, please let me know how it goes!

Make ahead

Once you mix in the chocolate chips, you can store the dough in the fridge for up to 24 hours. You won't need to add any time to the baking time. Once baked, you can store them in the fridge for up to a week. While this is my recommended method of storing, you can also store them at room temperature for up to 3 days, although they will soften and get chewy.

Freezer instructions

Once cooled, place the cookies, still on the parchment-lined baking sheet, in the freezer. Once the cookies are frozen (about 2-3 hours), transfer them to an airtight, freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge.

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