I LOVE Chocolate Chips Cookies. Give me an ooey, gooey chocolate chip cookie and I am one happy girl.
I have tried a lot of paleo chocolate chip cookie recipes in search of the best cookie around and, I am sad to say, I have been thoroughly disappointed. They’re either too cakey or too crumbly and they can never match the chewiness of a good old fashioned chocolate chip cookie. So I set out to create a recipe that would satisfy that craving without the gut-irritating grains- and I succeeded!
These cookies are so gooey and chewy and oh so amazing. They are crispy on the edges and gooey on the inside and pair perfectly with a cup of coffee or a scoop of coconut milk ice cream.
I made the first batch on a Friday and they were gone by Sunday. They are that good.
And best of all, they are vegan, grain free, gluten free, AND Paleo. But they don’t taste it. They taste just like a normal chocolate chip cookie! So grab some almond flour, some nut butter, and some sugar, and let’s get baking!
Paleo, Grain Free, Vegan Chocolate Chip Cookies!
Ooey, Chewy, Gooey Paleo Chocolate Chip Cookies!.
- 1 c blanched almond flour
- ¼ c coconut flour
- 1 tsp baking soda
- 1 flax egg
- ½ c coconut sugar
- ¼ c erythritol (can use all coconut sugar, if desired)
- ¼ c plus 2 tbs vegan butter, softened
- ¼ c plus 2 tbs drippy nut butter
- 1 tbs vanilla extract
- ¼ tsp salt
- ½ to 1 c of chocolate chips
- Optional: walnuts, almonds, shredded coconut
- Preheat the oven to 350 degrees Fahrenheit
- While the oven preheats, combine the almond flour, coconut flour, salt, and baking soda in a bowl. Mix well.
- Add the softened butter and sugars to a large bowl. Mix with an electric mixer for 1-2 minutes until creamy.
- Add the almond butter to the bowl with the butter and sugar and cream until smooth and the butter begins to aerate (should be a light brown color). Add the flax egg and vanilla and mix for an additional minute until the mixture is well combined.
- Slowly add the flour mixture to the butter mixture and mix until smooth with a wooden spoon or a spatula.
- Add the chocolate chips to the dough and mix until well combined.
- Refrigerate the dough, uncovered, for at least one hour.
- Place tablespoon sized balls of dough on a parchment lined baking sheet. Bake in the preheated oven for 10-12 minutes until the cookies are brown.
- Let the cookies cool and place in the fridge. They will last about a week, if you don’t eat them all first!