The classic of all classics! Is there anything better than fresh, warm out of the oven chocolate chip cookies? Everything about these is perfection. They are free from refined sugars, gluten, and have a dairy free option if you don’t tolerate small amounts of dairy. Not to mention, they are chewy with the perfect amount of melty chocolate. Yes please!
Grass-fed Butter - High quality grassfed butter in moderation is a great addition to a paleo diet assuming your body can tolerate small amounts of dairy. If not, you can substitute with ghee or solidified coconut oil. It may alter the texture of the cookie but still delicious!
Evaporated Cane Syrup - Also labeled as organic cane sugar.
Chocolate Chips - Enjoy Life is a great paleo compliant chocolate brand!
I personally like to use a stand mixer for this recipe as I find it to be easier to add all of the ingredients while mixing but if you don’t have one a hand-held mixer and large bowl would work fine!
Start by creaming the butter, coco oil and sugar on med-high speed for about 2 minutes. You’ll then add the eggs ensuring to fully incorporate. Next add the syrup and vanilla.
After all wet ingredients are added and well mixed, add in the almond flour and baking soda and mix well until combined. You’ll remove the bowl from the mixer and fold in the chocolate chips.
I find that refrigerating cookie dough for about 10 minutes prior to scooping helps the dough to not spread too much while baking.
After removing from the fridge, scoop 1 inch balls onto a cookie sheet and bake for 12 minutes at 350.
You guys, this part is so important it gets it’s own section. Baking these cookies for twelve minutes is the most important part! To get the chewy and gooey texture, twelve minutes is the total sweet spot. You may feel like they aren’t done, but remove them from the oven and allow them to cool.
THEN, try not to eat them all in one sitting. Seriously, they’re that good.
And did I mention from start to finish they only take about 22 minutes?!
Be sure to tag me on instagram @cateandcokitchen if you make them!
All photos in this post by Red Poppy Photography. Check them out here!
[lt_recipe name="Paleo Chocolate Chip Cookies" servings="Approx 30 Cookies" prep_time="10M" cook_time="12M" total_time="22M" difficulty="Easy" summary="The most delicious, chewy, paleo chocolate chip cookies. The perfect classic. " print="yes" image="https://cateandcokitchen.com/wp-content/uploads/2020/02/BA6B8469-300x200.jpg" ingredients="½ c grassfed butter - room temp;¼ c coconut oil;½ c evaporated cane syrup ;2 large eggs - room temp;¼ c maple syrup;1 tsp vanilla;3 ¼ c almond flour;1 tsp baking soda;2 c chocolate chips" ]Cream butter, coco oil, and sugar on med-high speed for about 2 minutes;Add eggs and mix until fully incorporated;Add maple syrup and vanilla, mix until incorporated;Add almond flour and baking soda;Fold in chocolate chips;Refrigerate dough for approx 10 minutes;Use cookie scoop or tablespoon to scoop onto cookie sheet;Bake for 12 minutes @ 350 - You’ll feel like they aren’t done, but they are! ;Take them out and let them cool. [/lt_recipe]