The best Paleo Chocolate Chip Cookie recipe! These grain free cookies are soft and chewy on the inside, crispy around the edges, and loaded with chocolate! No one would ever guess that these chocolate chip cookies are gluten free, dairy free, and refined sugar free.
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:40 minutes plus 2 hours chilling time
Yield:11 cookies 1x
1/2 cup (120 g) coconut oil, melted and slightly cool
1/2 cup (80 g) coconut sugar
1/3 cup (80 ml) maple syrup
2 teaspoons vanilla extract
1 tablespoon apple cider vinegar
1 1/2 cups (168 g) almond flour
1 cup (120 g) tapioca flour
2 tablespoons (13 g) flaxseed meal
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces (170 g) dark chocolate, chopped
flaked sea salt, for topping
Place the melted coconut oil in a large mixing bowl. Add the coconut sugar and maple syrup and whisk to combine.
Next, add the egg, vanilla extract, and apple cider vinegar to the coconut oil/sugar mixture. Whisk well to combine.
In a separate bowl, combine the almond flour, tapioca flour, flaxseed meal, baking soda, and salt. Add the dry ingredients to the coconut oil mixture.
Finally, stir in the chopped chocolate until it is evenly distributed throughout the cookie dough.
Cover the cookie dough tightly with plastic wrap and chill for at least 2 hours. You can chill the cookie dough for up to 48 hours.
Preheat your oven to 350 degrees F. Using a large cookie scoop, drop cookie dough balls on parchment lined baking sheets. The cookies spread a bit, so make sure that you leave at least 3 inches between each cookie and place no more than 5 cookies on each baking sheet. Bake the cookies for 13-15 minutes.
Allow the cookies to cool on the baking sheet for at least 10-15 minutes before transferring to a wire rack to cool completely. (The cookies will be very soft when they first come out of the oven.)
Sprinkle flaked sea salt over the cookies and enjoy!
Store: Store your grain free chocolate chip cookies covered in an airtight container at room temperature for up to 1 week.
Freeze: You can freeze baked cookies or unbaked cookie dough balls for up to 3 months.
Make ahead: To make cookies in advance, prepare the cookie dough balls and freeze them in a single layer on a parchment-lined baking sheet. Once completely frozen, pack the cookie dough balls into an airtight container or freezer bar to freeze up to 3 months. Once you are ready to bake, remove the frozen cookie dough from the freezer and bake at 350ºF. Add 2-3 minutes to your baking time.