Paleo Chocolate Chip Cookies

As a kid chocolate chip cookies were the first thing I perfected. I actually worked at our neighbor’s bakery in high school and college, and he would have me bake him chocolate chip cookies because he thought I had perfected the recipe. That was high praise. Of course, those were regular gluten filled cookies. Over the years since going paleo/AIP it took several attempts to learn how to work with almond flour, coconut flour and other ingredients I was unfamiliar with. My family thinks I have nailed the paleo chocolate chip cookies, I hope you agree and enjoy!

Using two bowls I mix the ingredients together separately first. Then combine them all together as this will allow for the best end result.

I prefer Enjoy Life brand morsels as they are always available on island. But any high quality dark chocolate will do nicely.

I love mixing in the chocolate chips, I know yummy cookies are moments away.

I use an ice cream scoop so the cookies come out uniform in size.

I use my fingers, slightly damp with water, to gently press them down. But if you don't want to use your fingers you can dampen the bottom of a flat glass or measuring cup and use that. Just don't press them down too much, they do spread slightly when baking.

Yay, the are done baking! Let them cool for a few minutes on the cookie sheet before removing.

Paleo Chocolate Chip Cookies

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Paleo Chocolate Chip Cookies

Author: Martha Saunders

IngredientsUSMetric

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1/3 cup ghee
• 1/3 cup almond butter, smooth ((I prefer Barney's brand))
• 3/4 cup coconut sugar
• 1 tsp vanilla
• 1 large egg
• 1 cup semi-sweet chocolate chips

Instructions

1. Pre-heat oven to 350 degrees. Line two baking sheets with parchment paper.
2. In a medium bowl combine, flours, baking soda, and salt. Stir to combine.
3. In a small bowl combine, ghee, almond butter, sugar, vanilla, and egg. Stir well to combine. It helps if the ingredients are at room temperature.
4. Mix the wet ingredients into the dry ingredients and stir until combined. Add chocolate chips, stir.
5. Refrigerate for 10 minutes.
6. Scoop using a medium ice cream scoop. Bake for 12-13 minutes. Let cool completely on the baking sheet.
7. Store in an air-tight container for up to 3 days. Or you can freeze them, but it is best to separate levels with parchment paper so they don’t stick. These freeze well for up to one month.

Notes

You can substitute one chia egg or ¼ cup apple sauce for the egg if vegan. You can also substitute the ghee with coconut oil if vegan.