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Paleo chocolate chip cookies on parchment paper.

Paleo Chocolate Chip Cookies (GF/DF)

  • Author: Christina
  • Prep Time: 15 minutes
  • Cook Time: 8-10 minutes
  • Total Time: 58 minute
  • Yield: 24 cookies 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Description

Naturally gluten and dairy free, these chocolate chip cookies can take you back to your childhood. See the notes for how to make paleo chocolate chunks at home. 


Ingredients

Scale
  • 1½ cups fine-ground almond flour
  • ¾ cup arrowroot or tapioca starch
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt (½ teaspoon if using table salt)
  • 3 ounces grass-fed butter, softened (or ghee or coconut oil chilled to the texture of room temperature butter)
  • ¾ cup coconut sugar or ⅓ cup honey
  • 2 large eggs, local or free range recommended
  • 1 teaspoon vanilla extract
  • 2 cups dark chocolate chips or chunks*

Instructions

Mix + chill dough

  1. Whisk together flours, baking soda and salt in a bowl.
  2. Beat pastured butter, ghee or coconut oil with coconut sugar or honey in a large bowl until combined.
  3. Beat in eggs and vanilla into butter/sugar mixture.
  4. Add dry ingredients a little at a time, stirring or beating with a mixer to blend.
  5. Fold in chocolate chunks or chips with a spatula.
  6. Chill until cold, at least two hours (the waiting is worth it!).

Bake cookies

  1. With an ice cream scoop with a release or two spoons, scoop same-sized balls of dough onto a greased, non-stick or parchment-lined cookie sheet. Spacing them two inches apart.
  2. Bake cookies 8-10 minutes at 350° F, just until set and beginning to brown around the edges. For a crispier cookie, bake a few minutes longer. 
  3. Cool a couple minutes on the baking pan, then transfer to a rack or plate. 
  4. Store covered as long as they last, or freeze.

Notes

For Homemade Paleo-style Chocolate Chips

  1. Line the bottom and sides of a 9" x 13" baking pan with parchment paper. 
  2. Chop two 8-ounce bars of unsweetened chocolate.
  3. Combine chocolate with 4 ounces of coconut sugar in a small pot over low heat, stirring to dissolve sugar.
  4. Pour into baking pan, and chill. 
  5. Lift parchment with sweetened chocolate from pan, and chop chocolate into small chunks.  
  6. Dough can be refrigerated for about two weeks, or frozen for a couple of months. 

For GAPS Diet Chocolate Chips
Follow the steps above, but in place of the coconut sugar, use 2 ounces/¼ cup raw honey.

Keywords: paleo chocolate chip cookies, grain-free chocolate chip cookies, chocolate chip cookies with almond flour, paleo desserts, GAPS cookies