Paleo Chocolate Chip Cookies
Deliciously chewy and crispy, these Paleo Chocolate Chip Cookies offer a wholesome twist on a classic favorite, utilizing almond flour and maple sugar for a guilt-free indulgence.
Ingredients
Main ingredients
- ½ cup unsalted butter (1 stick, softened)
- ⅓ cup maple sugar
- 1 large egg
- 1.5 tsp vanilla extract
- 1 ⅔ cups finely ground almond flour
- ½ tsp baking soda
- ½ tsp sea salt
- 1 cup chocolate chips
Instructions
Preparation
- Scrape down the bowl sides to ensure all sugar is incorporated.
- Introduce the large egg and vanilla extract into the mix and beat until smooth.
- Add finely ground almond flour, baking soda, and sea salt. Mix until a sticky dough forms.
- Fold in the chocolate chips until well distributed.
- Refrigerate the dough for at least two hours (overnight for best results).
Baking
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop out ⅓ cup portions of dough and place on baking sheet, leaving space between each cookie.
- Bake for 11 to 15 minutes, adjusting time based on your preferred texture (10-11 minutes for chewy; 13-15 minutes for crisp).
- Allow cooling on the baking sheet for a few minutes before transferring to a cooling rack.
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Notes
Serve warm for gooey chocolate chips or pair with dairy-free vanilla ice cream. Store cookies in an airtight container, or freeze for up to three months.