These paleo chocolate chip cookies are a deliciously guilt-free treat your whole family will love. These cookies are made with almond flour, which adds a nice protein boost!
Don't tell the kids these almond flour cookies are healthy! That is our little secret :-). New to gluten free baking? Check out my Gluten Free Pantry Essentials to learn more about the ingredients and tools you will need for gluten free baking.
Jump To:
- How to use almond flour in baking:
- Are almond flour cookies healthy?
- Can you use the same amount of almond flour as regular flour?
- Instructions:
- How to temper eggs:
- How to use coconut flour in baking
- Can I substitute gluten free flour for the paleo flours?
- More delicious gluten free cookie recipes to try:
- Recipe
- Comments
(*This post was sponsored by Raley's. All opinions are my own.)
Before I get into how much I love this paleo chocolate chip cookie recipe, and why you will too, I need to tell you about the products I used to make this gluten free cookie recipe.
I usually don't start out a blog post like this but you all KNOW how expensive gluten free products are. It is one of the biggest downsides to gluten free living! Cookie lovers need to look no further than my favorite grocery store, Raley's (aka Nob Hill Foods in my area).
Well, Raley's has helped us out with this problem with their new private label foods! High-quality foods, even tons of organic foods, at a fraction of the cost of name brands!
Raley's private label foods are everyday products that you use all of the time! And check out that price on the Organic Cage Free Eggs! Most brands of organic eggs are double the cost! It just got less expensive to do my weekly grocery shopping!
I know you have heard me gush about Raley's Shelf Guide and how it makes it so much easier to find gluten free foods (and healthier options.) Think of Raley's Shelf Guide as your personal wellness tool every time you shop. You can read more about their shelf guide and give these delicious Egg Muffin Cups a try :-).
How to use almond flour in baking:
I prefer almond flour to an almond meal because almond flours are finely ground leaving very little texture to baking. Almond meal is more course, and it absorbs liquids a little differently because of this.
For this recipe, I played the super sneaky mom. Almond flour is one of my very favorite ways to add protein in the desserts and sweets that I bake.
It helps prevent that sugar buzz kids seem to get when they eat too many cookies!
These are by far the best paleo chocolate cookies ever...coconut sugar keeps them lower glycemic, and coconut oil not only adds nutrition, but it also helps keep these cookies dairy-free as well!
Are almond flour cookies healthy?
Almond flour cookies are definitely healthier than regular cookies because of the added protein. Because these cookies are paleo, they have the added benefit of being sweetened with coconut sugar, which has a much lower glycemic index.
Can you use the same amount of almond flour as regular flour?
Unfortunately, you can't use almond flour and regular gluten free flour interchangeably. As I mentioned above, almond flour doesn't absorb liquids the same way.
Instructions:
Grab a couple of bowls and your ingredients. These almond flour chocolate chip cookies are so easy to make! They are also freezable, so you may want to make a double batch!
Add all of the dry ingredients into a bowl. Mix well.
My favorite way to mix dry ingredients is to use a whisk. It is important to make sure the ingredients are mixed thoroughly so the baking is even.
Next, add the wet ingredients to a bowl and whisk to blend. I melted the coconut oil, then tempered the eggs so that it didn't cook the eggs.
How to temper eggs:
The first step to tempering eggs is to add a very small amount (1 tablespoon) of the hot liquid to the eggs. I whisk the whole time I gradually add the hot liquid. Once half of the liquid is whisked in, it is safe to add the rest of the liquid.
Pour the wet ingredients into the dry ingredients and mix well.
Your cookie dough batter will look like this. Let the dough sit for 5 minutes.
How to use coconut flour in baking
I use coconut flour to give these cookies some structure...almond flour by itself won't hold up and would be very crumbly. Crumbly cookies are no fun, so make sure to pick up the Organic Coconut Flour at Raley's!
Normally I wouldn't suggest letting cookie dough sit, but coconut flour absorbs a LOT of moisture and you want to make sure everything is absorbed before you bake the cookies.
(*Note Raley's chocolate chips are not paleo. If you prefer a full-on paleo chocolate chip, Raley's carries several brands including Lily's Chocolate Chips.)
Preheat the oven to 350 degrees F. Use a cookie scooper to make cookie balls and drop each onto a parchment paper-lined cookie sheet. Flatten each slightly with the back of a spoon.
Take them out of the oven and cool on a cooling rack. If you are like me, I like them warm when the chocolate chips are still slightly melted and gooey!
These paleo cookies can be tricky if you substitute or change ingredient amounts. Here are some questions people often ask.
Can I substitute gluten free flour for the paleo flours?
If you try to mix up a substitution here, your cookies won't turn out the same. If you are craving gluten free chocolate chip cookies try my daughter's favorite gluten free chocolate chip cookies recipe.
More delicious gluten free cookie recipes to try:
- Coconut in a cookie...these Gluten Free Coconut Chocolate Chip Cookies is so hard to resist.
- Mr. Fearless Dining's favorite Gluten Free Snickerdoodles recipe.
- Gluten Free Brookies (a cross between cookies and brownies!)
Things you need to make this almond flour chocolate chip cookies recipe:
- A cookie scoop to make your cookies all sized the same.
- A cookie sheet to bake your cookies on.
Recipe
Paleo Almond Flour Chocolate Chip Cookies
Ingredients
- ¼ cup coconut flour
- 1 cup almond flour
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ⅔ cup unsweetened shredded coconut
- ¾ cup coconut sugar
- 1 cup coconut oil
- 3 eggs
- 1 teaspoon vanilla
- ⅓ cup pecans
- ⅓ cup chocolate chips
Instructions
- Preheat the oven to 350F degrees. Line a cookie sheet with parchment paper.
- In a large bowl, add the dry ingredients. Mix well.
- In a small microwave-safe bowl, melt the coconut oil. Do not overheat.
- In another bowl, add the eggs and vanilla. You will need to temper the egg mixture so the coconut oil doesn't cook the eggs. To do this, add a tablespoon of coconut oil to the egg mixture, whisking the whole time. Add another tablespoon and repeat. Once you have added 4 tablespoons, pour the rest of the coconut oil in.
- Pour the wet ingredients into the dry ingredients and mix well.
- Use a cookie scoop to drop cookie dough balls onto a baking sheet. Press down slightly with the back of the scoop.
- Bake for 10 minutes. Remove the cookies and cool on a cooling rack.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Kuveshnie
I really want to try this recipe though can I substitute the shredded coconut for anything else ?
Sandi Gaertner
Hi Kuveshnie, Thank you for your note. I haven't tested this recipe without the shredded coconut. It absorbs liquid in the recipe so I feel just substituting something may not be easy because the liquid ingredient ratios would also need to change. Is it just the shredded coconut you don't like, or do you need to avoid all coconut (like the coconut flour?)