PaleoFLEX™ Chocolate Chip Cookies
These naturally sweetened Paleo chocolate chip cookies are incredibly easy to throw together! They’re made with nutty almond flour, creamy almond butter, and just a touch of maple syrup for a healthier-for-you version of a classic.
If you’re craving a warm batch of fresh-out-of-the-oven chocolate chip cookies, look no further than this naturally sweetened PaleoFLEX™ recipe! We use just a touch of salt to give you that sweet-salty balance, and counter it with just-sweet-enough maple syrup.
Many gluten-free cookies are made with a coconut flour base, but this recipe uses a mix of almond flour and arrowroot flour instead. Coconut flour tends to suck up a lot of moisture, resulting in dry, crumbly cookies. We found that the power combination of almond flour and arrowroot powder brings natural nutty sweetness and fluffy texture to the batter, creating a soft, chewy cookie.
Best of all, you can have these cookies done in just 20 minutes from start to finish. Simply mix up the dry ingredients in one mixing bowl, then use a standing mixer to beat the wet ingredients until light and fluffy. You can also use an electric mixer here, or a whisk and a lot of muscle power!
Add the dry ingredients into the wet and mix until just combined, then fold in the chocolate chips. We used chips made with 99% cacao, but if you can’t find any varieties that are pure and unsweetened, you can also grab a bar of pure chocolate and give it a fine chop.
Use a tablespoon to scoop the dough into 16 even mounds on a prepared baking sheet, then press down gently to form them into cookies. Be sure not to crowd the cookies too closely together, as they will continue to spread while they bake! Set them in the oven and bake at 350°F for just 10 minutes, or until lightly browned. Now for the hard part – letting them cool before digging in!
- Recipe by: Jess Case
- Serves: 16
- Meal: Treats
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
1 1/4 cups blanched almond flour
1/2 cups arrowroot flour
1/2 tsp baking soda
1/4 tsp fine sea salt
1/3 cups creamy almond butter
1/3 cups coconut oil, melted
1/2 cups maple syrup
1 1/2 tsp pure vanilla extract
1 cups pure cacao chocolate chips
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the almond flour, arrowroot flour, baking powder and salt.
Use a standing mixer to beat the almond butter, coconut oil, maple syrup, egg and vanilla extract until creamy. Add the dry ingredients and mix again until just combined. Gently stir in the chocolate chips.
Use a tablespoon to scoop out the dough onto the baking sheet two inches apart. They will spread, so be sure you give them some space! Press each cookie dough mound very lightly to form a cookie shape. Bake for 10 minutes, or until golden brown.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a baking rack to cool completely.