I absolutely LOVE freshly baked chocolate chip cookies! I’ve been trying (key word “trying”) to substitute my recipes with healthier alternatives, and thus created the paleo version of double chocolate chip cookies. They came out SUPER delicious! And I didn’t feel as guilty about eating them 🙂 I’ve posted pictures of the ingredients I used below. Enjoy!
- 1 cup coconut flour
- 1/3 cup + 4 teaspoons cocao powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 7 tablespoons coconut oil OR butter (I prefer unsalted butter because the cookies hold together better)
- 3/4 cup coconut sugar or brown sugar
- 6 tablespoons natural almond butter
- 1 1/2 teaspoons vanilla extract
- 1 large egg, room temperature
- 1 cup semi-sweet chocolate chips
- *NOTE: Sifting your flour really makes a difference! It makes the cookies much fluffier, and it only takes about 3-5 extra minutes.
Sift the coconut flour and brown sugar into a mixing bowl.
- Add the baking soda and salt.
- Mix butter (or oil) with the egg. (hand blender works well for this)
- Add the almond butter & vanilla extract to butter and egg, and mix.
- Fold the wet mixture into to dry mixture (flour/sugar).
- Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
- Add chocolate chips and stir. *NOTE: If using coconut oil, you will need to refrigerate the dough for 30-60 min. so it hardens a bit.
- Scoop out 1-3 tablespoons of dough, and roll it.
- Bake for 11-14 minutes (if using coconut sugar) or 12-15 minutes (if using brown sugar) or until the surface of the center of the cookies no longer appears wet.