Paleo Chocolate Chip Cookies are an easy gluten-free cookie recipe made with simple ingredients like almond flour, cashew butter, and maple syrup. Not only are they nutritious, but they also are just like your favorite classic chocolate chip cookie. I promise, you won’t be able to tell that these cookies are gluten free.
These paleo Chocolate Chip Cookie are the best gluten free cookies I have ever made. I may even say they are the best cookies I have ever had. Bold statement? It may be, but I’m willing to go out on a limb and say it. I mean what’s not to love about this cookie? It’s made with simple ingredients like applesauce, cashew butter, and other staples you may already have in your house. Plus, these cookies are paleo which makes them perfect if that’s your lifestyle!
I’d like to call these the cookie jackpot! They are stuffed with sweet chocolate chips and topped with one mini marshmallow which fits perfectly on top. It’s the best lil cookie you’ll ever have.
This recipe for paleo chocolate chip cookies was created when my roomie texted me and asked if I had any cookies in the fridge. For once in my baking life, the answer was no and I knew very quickly that that would have to be rectified. I stepped right into the kitchen and used what I had on hand to make these. And that makes for the best type of recipe!
These chocolate chip healthy cookies are appropriate to eat at any point in the day. Want a cookie for breakfast? Go for it! Want lunch dessert? I’d say it’s the perfect time for one of these paleo cookies. Want a sweet snack? What better time to enjoy one (or three) of these. Trust me when I say you won’t be able to put them down.
Are chocolate chip cookies gluten-free?
Original chocolate chip cookies are not traditionally gluten-free because they use regular flour, but in this recipe we make them totally gluten-free because your girl can’t eat gluten!
With the swap of almond flour for traditional white flour and a little extra coconut flour for texture and consistency, you can make these chocolate chip cookies safe for people who need to eat gluten-free or prefer a lower carb dessert. They’re also dairy free which is perfect for all those people in your life that have a sensitive belly.
What do you need to make paleo chocolate chip cookies?
-
1 1/2 cup almond flour
-
1/2 cup coconut flour
-
1/3 cup cashew butter
-
1 egg
-
1/4 cup maple syrup
-
1/4 cup applesauce
-
1/4 tsp sea salt
-
1 tsp vanilla
-
1/2 tsp baking soda
-
1/2 cup chocolate chips
-
12 mini marshmallows (to place on top, totally optional)
How to make healthy paleo chocolate chip cookies
In a big bowl, combine all the wet ingredients first. The wet ingredients in this recipe are: cashew butter, vanilla, maple syrup, the egg, and applesauce. Mix these super well to create a smooth mixture.
In the same bowl, add the dry ingredients: almond flour, coconut flour, sea salt, and baking soda. Mix all the ingredients together to create a thicker cookie batter.
Pour in the chocolate chips and mix evenly into the batter.
Chill the batter in the fridge for about 30 minutes. This is super important! The batter will thicken up and be easy to mold after its chill.
Evenly measure out 12 balls of batter, roll them into balls, and flatten into desired cookie shape onto a lined baking dish. The cookies will only spread a little, so just leave a bit of space between each one.
Optional: press extra chocolate chips or mini marshmallows on top.
Bake at 350 degrees for about 15-20 minutes. Watch for golden brown edges!
Cool and enjoy!
Cookie baking tips
Measure out your ingredients properly!
Adding too much or too little of something can impact the consistency of your batter and therefore, change the final outcome of your cookies. Too soft, they may never bake fully, and too thick, you’ll have some crunchy cookies…
Use the same flour I did!
I have only tested this recipe out with almond flour and coconut flour together. If you use a different flour, the consistency of your muffins may be different than mine. If for some reason you can’t eat almonds and want to use a nut free flour, do some research into different flour ratios. For example: coconut flour absorbs moisture more than almond flour. Adding 1.5 cups of coconut flour rather than almond flour may cause you to get some dry cookies.
Why use parchment paper?
I used to think that parchment paper was used just to keep cookies from sticking. However, it’s actually used because it helps the cookies bake properly. Using parchment paper is better because it keeps the cookies from lying directly on the hot surface of the baking sheet, which helps create a perfectly golden, unstuck, non-burnt underside. AKA the most perfect cookie you have ever had.
Substitution options for paleo chocolate chip cookies
When it comes time to make your delicious cookies and you find that you don’t have cashew butter on hand, don’t panic! It can be substituted with an ingredient that you most likely already have in your pantry. Here are some simple swaps for cashew butter, as well as other ingredients!
-
Cashew butter: Though cashew butter helps achieve a great flavor in these cookies, using a different nut butter is perfectly fine! Peanut, almond, or walnut butter are great to use at a 1:1 ratio.
-
Egg (vegan): For egg-free, vegan cookies, feel free to use apple sauce (1/4 cup) or ground flax seeds.
-
Maple syrup: In place of maple syrup, you can use molasses or honey. Using either will slightly alter the taste and texture, though it shouldn’t be detrimental to your recipe. Look up the conversion specific to your brand.
Try these delicious cookie recipes from my website!
Cookies are always a good idea. It’s not very often a platter of cookies doesn’t make someone’s day! Here are four more delicious cookie recipes for you to try.
Fudgy Triple Chocolate Cookies
Paleo Chocolate Chip Cookies
Ingredients:
- 1 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/3 cup cashew butter
- 1 egg
- 1/4 cup maple syrup
- 1/4 cup applesauce
- 1/4 tsp sea salt
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/2 cup chocolate chips
- 12 mini marshmallows (to place on top, totally optional)
Instructions:
How to cook Paleo Chocolate Chip Cookies
- In a big bowl, combine all the wet ingredients first. The wet ingredients in this recipe are: cashew butter, vanilla, maple syrup, the egg, and applesauce. Mix these super well to create a smooth mixture.
- In the same bowl, add the dry ingredients: almond flour, coconut flour, sea salt, and baking soda. Mix all the ingredients together to create a thicker cookie batter.
- Pour in the chocolate chips and mix evenly into the batter.
- Chill the batter in the fridge for about 30 minutes. This is super important! The batter will thicken up and be easy to mold after its chill.
- Evenly measure out 12 balls of batter, roll them into balls, and flatten into desired cookie shape onto a lined baking dish. The cookies will only spread a little, so just leave a bit of space between each one.
- Optional: press extra chocolate chips or mini marshmallows on top.
- Bake at 350 degrees for about 15-20 minutes. Watch for golden brown edges!
- Cool and enjoy!
Calories
193.91
Fat (grams)
14.28
Sat. Fat (grams)
3.28
Carbs (grams)
18.31
Fiber (grams)
2.96
Net carbs
15.36
Sugar (grams)
10.93
Protein (grams)
5.70
Sodium (milligrams)
132.44
Cholesterol (grams)
15.50
Comment on this post