The Best (Paleo) Chocolate Chip Cookies

The Best (Paleo) Chocolate Chip Cookies

Adapted from Texarin

Ingredients

Makes 25 cookies

1 cup almond flour (I used Bob’s Red Mill)

¼ cup coconut flour (I used Viva Naturals)

1 teaspoon baking soda

¼ teaspoon salt

6 tablespoons coconut oil (or butter), at room temperature

¾ cup coconut sugar (or brown sugar)*

6 tablespoons almond butter

1 ½ teaspoons vanilla extract

1 large egg, at room temperature

1 cup dark chocolate chips (I used mini chocolate chips)

*If you use brown sugar the cookies won’t be paleo anymore, they’ll still be delicious

Directions

In a medium bowl stir together almond flour, coconut flour, baking soda, and salt. Set aside.

In another bowl with an electric hand mixer (or using a stand mixer) beat together coconut oil (or butter) and sugar until light and fluffy.

Beat in the almond butter and vanilla extract, and mix until well combined.

Beat in the egg until well incorporated.

Using a wooden spoon or spatula, fold in flour mixture until combined.

Stir in chocolate chips and place the dough in the refrigerator for about ½ hour, until firm.

Preheat oven to 350°F (175°C) and place a rack in the middle. Line a baking sheet with parchment paper.

Scoop about 1 tablespoon of dough, roll into a ball, and place on the lined baking sheet.

Repeat to make 25 balls.

Bake for about 10 to 11 minutes, or until the edges start to brown.

Let cool completely on the baking sheet before removing.

Store in an airtight container, up to 1 week.