These paleo chocolate chip cookies are soft, only have 6 ingredients, and don’t need a mixer! Dairy and gluten free, and ready in under 45 minutes. Add this to your cookie recipe collection because you’ll be baking it again and again.
Although I do not adhere to a rigorous paleo diet, I try my best to eliminate gluten, dairy, and sugar as much as possible. And, to be honest, it’s not as difficult for me as I had anticipated.
When I actually think about it, foregoing the bread for morning, using a different sort of spaghetti, and saying goodbye to my usual pints of Ben & Jerry’s are the only changes I’ve made.
Having said that, I still have a sweet craving. My pals, Mother needs chocolate.
Contents
The finest taste comes from cashew butter, although well-stirred, creamy almond butter (aff link) may also be utilized. I like cashew butter since the taste is more neutral, although this is a personal choice.
Make use of a paleo-friendly chocolate. My colleague gave me a container of hazelnut butter dark chocolate bars, and I am now a convert from regular chocolate bars.
It adds a fantastic taste to these cookies in particular. I’m not sure how to explain the taste well, so you’ll have to get some and sample it for yourself to understand why I have a new true(chocolate) love.
There is no need for a mixer. A strong wooden spoon will suffice!
Vegan? No worries. Just replace the egg with flaxseed meal or chia seeds (1 tablespoon chia seeds + 3 tablespoons water).
Reserve some chocolate chips to sprinkle on top of each cookie. Since it is all about presentation, this is not needed but strongly suggested.
Sprinkle a pinch of sea salt on top of each cookie. Again, not essential, but a little of salt enhances the taste.
Bake them for a bit longer than you think they should. They will be soft cooked and will grow a bit softer with time, so baking them a few minutes longer will result in soft (but not too soft) cookies over time.
They will be puffy when they first come out of the oven, but if you leave them on the baking sheet for a few minutes, they will flatten as they cool.
You don’t have to be paleo to enjoy them.
Even when compared to traditional chocolate chip cookies, these may be the greatest cookies I’ve ever baked. These are not a flavor-for-flavor equivalent, but they stand on their own and are at the top of my all-time favorite cookie list!
When possible, I try to use a variety of chocolates since I like combining diverse tastes into each mouthful.
The same is true for the sizes of the chocolate chunks; some are larger than others, and I believe that really adds to the variety of the cookies.
Well, it might be a coping method to keep myself from stressing over making each cookie appear flawless, but my argument remains.
It’s worth noting that just because things are paleo doesn’t guarantee they’re nutritious or low in calories. We were using a nut butter that is famously high in calories.
So don’t go crazy and devour six of them at once.
get it? Don’t go crazy?
I’ll tell you what, if others found me as amusing as I found myself at times, I’d be very wealthy and famous.
Paleo Chocolate Chip Cookies
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Description
Equipment
- Baking pans
- Silicone nonstick mat
- Paper made with parchment (precut)
- blending bowls
- Spoon made of wood
- Scooping cookies
Ingredients
- 1 cup cashew butter, or well-stirred, creamy almond butter
- 1 cup of coconut sugar
- 1 room temperature egg
- 1 tsp baking soda
- 6 ounces chopped paleo-friendly dark chocolate (I love to use hazelnut butter dark chocolate)
- a sprinkle of sea salt as a garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or nonstick silicone mats.
- 4 pieces of chocolate (about 4 ounces).
6 ounces paleo-friendly dark chocolate, 1 cup cashew butter, 1 cup coconut sugar, 1 egg, 1 teaspoon baking sodaCombine cashew butter, coconut sugar, egg, and baking soda in a large mixing basin. Mix with a wooden spoon or a firm spatula until well mixed and no significant streaks of cashew butter remain. 3 folds in
- 2 teaspoons) to split out dough balls onto prepared baking pans. I suggest no more than 6 cookies per baking sheet to allow for spreading (though you can probably fit up to 8 if need be).
Use a big cookie scoop (approximately 1 12 teaspoon).
- Sprinkle sea salt on top of each cookie with the leftover chocolate pieces.
a sprinkle of sea salt, 6 ounces paleo-friendly dark chocolate - Bake each batch for 11 minutes, or slightly longer if you like a crisper cookie. When taken from the oven, they will be soft and will crumple and flatten as they cool. Let to cool entirely on the baking sheet* (about 20 minutes). Serve and have fun!
Notes
- Refrigerate or store in an airtight container at room temperature.
- *I’m not kidding. Let them to cool fully before removing them, since they will set as they cool and may come apart on you if you attempt to remove them too soon.