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Paleo Chocolate Chip Cookies


Hey cookie lover, you are in the right place! This cookie recipe is one that you will save and make over and over again. How do I know that? Well, because I have made it 3 times in the last 10 days — I am not even joking! These cookies are ridiculous, and they taste like a good solid chocolate chip cookie that you would get at a local bakery, only it’s paleo, gluten-free, can easily be made vegan with a flax egg (I’ve tried it), is free of refined sugars (and cane sugar in general) as well as any and all guilt whatsoever. I promise!


This cookie, honestly, reminds my hubby and me of a cookie that we used to get at Disneyland from Minnie’s Bakeshop. It’s soft, but not gooey (sorry gooey lovers, just cook it less time), and it’s sturdy on the outside, so it won’t fall a part. It’s not crazy sweet, though the Disney cookie was too sweet for us. I am beyond proud of this cookie recipe that I know will be a staple in our family for years and years.

I am not a mom, yet (no - I am not pregnant), but this is truthfully a recipe that I can see making with my kiddos someday. Once again, I am not pregnant… I’m just saying.

Cashew butter is something that some might not consider Paleo, and if you are that person, then switch the cashew butter for almond butter - no problemo. We prefer cashew butter since Jeff is intolerant to almonds. An easy switch!

To make vegan use a flax egg. See notes below.

If you want to amp up these cookies and drizzle them with a paleo white chocolate, then I totally give you permission. See my Paleo White Chocolate recipe, here.


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INGREDIENTS

1 cup Bob’s Red Mill Paleo Flour

1/4 cup maple sugar*

1/4 cup coconut oil, melted

1/4 cup cashew butter

1 egg**

1/2 tsp baking soda

2 tsp vanilla

pinch of sea salt

1/3 cup chocolate chunks or chips***

*You can also use coconut sugar.

**To make it vegan use 1 flax egg. Mix 3 tablespoons of warm water with 1 tablespoon of flax seed meal. Let it sit about 3 minutes until it forms a gel = 1 egg

*** For this recipe I like to use EatingEVOLVED’s Crunchy Caramel Chocolate Bars and pound it in to tiny chunks. They sell a "Perfectly Imperfect" bag of broken bars for such a great deal. Here's the link for that. (If you use "KRYSTENDTMT" at checkout they will add a free mini chocolate bar to your order." Or, you could also use Lily’s Sweet’s stevia sweetened chocolate chips. You can use any chocolate that you like.

Directions:

Preheat your oven to 375 degrees.

Make your flax egg and set aside.

If not using a flax egg, mix all wet ingredients: coconut oil, cashew butter, egg, and vanilla in a medium size bowl until smooth. You can do this by hand or with a hand mixer.

Mix all dry ingredients: flour, maple sugar, baking soda, sea salt in another bowl.

Combine the wet with the dry ingredients until combined.

Fold in the chocolate chunks or chips.

Using a cookie scoop to ensure cookies are evenly sized. I used this one from Amazon. It’s about 1.5 teaspoons or so.

Bake at 375 for 10 minutes - we think 10 minutes is perfection.

Bake for 9 minutes if you want the cookie a bit gooey

Bake for 11 minutes if you want the cookie a little harder or crunchier.


KrystensKitchen.com 
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For questions, comments or inquiries, please email Krysten at krystenskitchen@icloud.com.