These paleo chocolate chip cookies are thick, chewy and have the perfect texture along with a subtle nuttiness thanks to almond flour and almond butter. With a vegan option. Thanks to Bob’s Red Mill for making today’s post possible!
My paleo and grain-free recipes have been seriously lacking as of late. I ran out of my favorite Bob’s Red Mill almond flour months ago and I’ve been so frustrated with the brands of almond flour I’ve been buying here in Germany since they are so inconsistent.
Because I didn’t want to deal with the hassle of ordering flour from the US, I thought I’d wait it out until December, when I’ll be in the US and can pick up more Bob’s Red Mill.
But then I got a hankering for chocolate chip cookies. And I really wanted to make them paleo.
So I went to work and while every batch tasted amazing, the appearance and thickness was different every single time. The only variable? The almond flour. The almond flour I’d been buying varies from brand to brand and even within the same brand.
They come in tiny 1-cup bags here so I go through a load of them when recipe testing. I’d open up one bag and find some finely ground almond flour, then I’d open up another bag from the same company, and it was overall coarser with bits of sliced almonds. Sliced almonds! In my almond flour. That was the final straw.
1 cup (100 grams) blanched almond flour
1/4 cup (32 grams) coconut flour
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (84 grams) coconut oil or unsalted butter, room temperature (if your coconut oil is a little melty, put it in the fridge for about 10-20 minutes or until firmer, like softened butter. If you use slightly melted coconut oil, the dough will be greasy and the chocolate chips will be hard to incorporate.)
3/4 cup (150 grams) coconut sugar or brown sugar
6 tablespoons (98 grams) natural almond butter (the kind with just almonds in it and no added fat / sugar), room temperature1
1 1/2 teaspoons vanilla extract
1 large egg, room temperature (or 1 chia egg)
1 1/4 cups (213 grams) semi-sweet chocolate chips, divided (make sure to use paleo-friendly chocolate chips, if desired)
In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.
In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat and sugar at medium speed until well combined, about 1 minute. If you use coconut oil, it may not come together easily. If that’s the case, use your hands to combine it and then beat another 20 seconds.
You can find complete recipes of this Perfect Paleo Chocolate Chip Cookies in texanerin.com