Servings: 15 cookies
The Best Paleo Chocolate Chip Cookies
Grain-free chocolate chip cookies made with almond flour
Ingredients
- 1 large egg
- 1/3 cup ghee softened, not melted
- 5 tablespoons pure maple syrup
- 2 tablespoons unsweetened almond butter
- 1.5 teaspoons pure vanilla extract
- 1 2/3 cups finely ground almond flour
- 2 tablespoons tapioca flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup dark chocolate chips see note**
Instructions
- Preheat the oven to 375 degrees F.
- Add the egg, ghee, pure maple syrup, almond butter, and vanilla extract to a stand mixer. Fit the stand mixer with the paddle attachment and beat until mixture is completely creamy and there are no visible chunks of ghee.
- Add the almond flour, tapioca flour, baking soda, and sea salt and mix until combined. Mix in the chocolate chips. Refrigerate dough at least 1 hour.
- Drop spoonfuls of dough on a baking sheet according to the size of cookies you like. I enjoy making mine fairly large.
- Bake for 8 to 15 minutes, depending on your desired level of chewiness or crunch. For me, 11 to 12 minutes is the sweet spot of ultimate goo-to-crunch. Allow cookies to sit 5 minutes before using a spatula to remove them from the baking sheet.
Notes
*You can also chop up a dark chocolate bar, which in my opinion makes the cookies even more over-the-top delicious
Nutrition
Serving: 1cookie, Calories: 236kcal, Carbohydrates: 18g, Protein: 4g, Fat: 18g, Sugar: 11g