Listen, if I’m not eating cookies, I’m not living, so I knew it was high time I developed the perfect paleo chocolate chip cookies. Not only are they delicious and free from grains and refined sugars, but they are nut-free, so kiddos can take them to school. Enjoy the recipe below!
I have been relentlessly teasing you for weeks, bragging about how I’ve come up with the “perfect” paleo chocolate chip cookies recipe: awesome texture, delectable dough, and nut-free to boot!
I think it’s time I break down with the goods!
I have honestly tried many paleo chocolate chip cookie recipes and these are -by far- the most legit. Many recipes require that you smash them down before baking or they stay balled up. Not with these. They actually spread out as they bake like real chocolate chip cookies.
I also generally don’t use a lot of almond meal, a common replacement in paleo cookies, so am glad I came up with a flour combo that still gives a great texture.
My favorite thing about these cookies though, is that the dough tastes like legit chocolate chip cookie dough! Don’t lie: I know y’all eat the cookie dough! If not, I’ll totally admit to eating it. I make sure to get nice, healthy eggs from free-range, healthy chickens and I never worry about eating them raw.
Ain’t nobody gonna tell me not to eat cookie dough, but you do you. Just make sure you go make these cookies. Ya know, for the fam… or yourself. I won’t tell anyone if you eat the whole 3 dozen alone… in your closet… while the kids are napping. Ahem.
Paleo Chocolate Chip Cookies
- 1/3 cup salted butter softened (or replace with fat of choice for strict paleo)
- 1/3 cup palm shortening
- 1/2 cup coconut sugar
- 1/2 cup honey
- 2 eggs
- 1 tsp vanilla
- 1/4 tsp baking soda
- 1 1/3 cup tapioca flour
- 2/3 cup coconut flour
- 1 cup chocolate chips
- 1 cup pecan pieces I prefer my paleo chocolate chip cookies with pecans, but you can omit to keep them nut-free.
- Preheat oven to 350º.
- Line two large baking sheets with parchment paper.
- Using a hand mixer, put butter and shortening in a large mixing bowl and cream together.
- Add coconut sugar and honey and mix once more.
- Add the eggs, baking soda, and vanilla and mix on high until ingredients are combined well and smooth.
- Carefully add tapioca flour a little at a time and mix as you go, then add coconut flour and finish combining with the hand mixer on high.
- Add the chocolate chips and optional pecans and mix once more until distributed.
- Let the dough rest for about 15 minutes.
- Place tablespoon-sized balls of dough about two inches apart on the cookie sheets. I like to only bake one sheet at a time because the bottom rack always cooks a little differently, so I could in two batches.
- Bake for approximately 10-12 minutes (ovens vary). They will begin to brown on the edges when they are done.
- When you remove them from the oven, they will be a bit crumbly. Let them sit on the cookie sheet undisturbed for about ten minutes before transferring to a cooling rack, otherwise they will not hold up as well.
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