Chewy Paleo Chocolate Chip Cookies – GF, DF, Egg-Free, Refined Sugar-free
I LOVE baking cookies. I think it’s my love language. And I have been working and toying with my cookie recipe to get just the right texture and taste. Before I went paleo, there was nothing more satisfying than a good, chewy, gooey chocolate chip cookie. But recreating this in the paleo world is not as simple.
Except it was actually quite simple. By eliminating a lot of my usual ingredients like eggs, and baking soda, I finally got that chewy texture (rather than cakey), that I was looking for!
These are husband approved, toddler approved and stressed out/tired momma approved. In fact, Nathan and I ate the entire first batch in a day. Don’t do the math. But they are that good.
They are also super easy to make! You’ll add all the dry ingredients first, and then, add your liquid. Just make sure to melt your coconut oil, honey, and almond butter first. I do this over a stovetop which gives me good control over the temperature, but you could use a microwave. We don’t own a microwave so I haven’t tested this, but I would just be careful to go in slow increments to not overheat the mixture. I suggest a few seconds at a time. Overheating honey and coconut oil kills a lot of the good antibacterial properties they hold.
This is a recipe I’m really proud to share with you. I worked really hard to get this cookie and once you taste it, you’ll agree that it was worth the effort to achieve.
Let me know in the comments if you made it and what you think!!
Paleo Chewy Chocolate Chip Cookies - GF, Egg-free, DF
Ingredients
- 1.5 cup Almond Flour
- 1/3 cup + 1 tbsp Tapioca Starch Can sub arrowroot
- 1 tsp gelatin Grass-fed
- 1 scoop collagen powder Vital Proteins
- 1 tsp baking powder
- 1 tsp Cinnamon
- 2 1/2 Tbsp Coconut Oil melted
- 1 Tbsp Almond Butter
- 3 Tbsp Honey
- 1/4 cup Coconut Milk Full fat without any additives
- 1 tsp Vanilla Extract
- 1/2 cup Chocolate Chips I use Enjoy Life brand
Instructions
- Begin by preheating your oven to 350 and lining a cookie sheet with parchment paper or a silicone baking liner
- Next, add all of the dry ingredients to a medium-sized bowl and mix
- Melt your almond butter, honey, and coconut oil together. I do this over my stove in a small saucepan, because we don't own a microwave, but you could use a microwave. Just warm a few seconds at a time to not overheat the mixture.
- Add the melted mixture and other wet ingredients to the dry and mix until a dough forms
- Fold in chocolate chips
- Roll into 3 inch balls and place on a baking sheet. If the dough is too sticky, wet your hands slightly with water. This will keep it from sticking to you.
- Bake for 10-12 minutes watching for the tops to become lightly browned
- Enjoy your delightfully chewy, healthy, gluten-free, grain-free, egg-free chocolate chip cookies!
