Paleo Chocolate Chip Cookies
Delightful Paleo Chocolate Chip Cookies that are grain-free and dairy-free, combining the classic chocolate chip cookie flavor with wholesome ingredients.
Ingredients
Cookie Base
- ½ cup unsalted butter (1 stick) Use soft at room temperature
- ⅓ cup maple sugar Can substitute with coconut sugar
- 1 large egg For a vegan option, use a flax egg
- 1.5 tsp vanilla extract
Dry Ingredients
- 1 ⅔ cups finely ground almond flour Ensure it is finely ground for the best texture
- ½ tsp baking soda
- ½ tsp sea salt
Mix-Ins
- 1 cup chocolate chips Use dairy-free chocolate chips for a dairy-free option
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the unsalted butter and maple sugar, creaming them until fluffy.
- Add the egg and vanilla extract to the butter mixture, mixing until well combined.
- In a separate bowl, mix the almond flour, baking soda, and sea salt. Gradually add to wet ingredients and stir until a sticky dough forms.
- Fold in the chocolate chips gently into the dough.
Chilling and Baking
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours, or overnight.
- Scoop out ⅓ cup portions of dough, placing them on the prepared baking sheet with space in between.
- Bake for 11 to 15 minutes, depending on your preferred texture.
- Remove from the oven, allowing the cookies to cool for a few minutes before transferring to a cooling rack.
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Notes
Store cookies in an airtight container. They can last for up to five days at room temperature or can be frozen for up to three months.