Paleo Chocolate Chip Cookies
A warm batch of chewy, almond-forward cookies made without gluten or grains, delivering a satisfying dark-chocolate bite with a perfect balance of crisp edges and soft centers.
Ingredients
Cookie Ingredients
- 1/2 cup refined coconut oil, softened Use refined for neutral flavor.
- 2/3 cup coconut sugar Can be swapped with brown sugar if not strict.
- 1 large egg or flax egg For flax egg instructions, see FAQ.
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 1/4 cups blanched almond flour Do not use almond meal for a lighter texture.
- 1 cup chopped dark chocolate 70% cacao or higher to keep it paleo-friendly.
- Flaky sea salt, for topping Optional.
Instructions
Preparation
- In a medium bowl, beat refined coconut oil with coconut sugar until smooth and slightly glossy.
- Stir in the egg (or flax egg) and vanilla until homogenous.
- Sprinkle in the almond flour, baking soda, and sea salt; mix until fully incorporated.
- Gently fold in the chopped dark chocolate so pieces are evenly distributed.
- Cover the bowl and refrigerate for at least 1 hour to firm the dough and prevent spreading.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Use a cookie scoop to drop dough onto the sheet, spacing 2 inches apart; press each slightly to flatten.
- Optionally sprinkle flaky sea salt, then bake for about 10 minutes, watching for edges to just begin turning golden brown.
- Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Store in an airtight container for up to 3 days. Refrigeration extends freshness for up to 7 days. To freeze, layer cookies between parchment and freeze in a sealed container for up to 3 months. Reheat in a 300°F oven for 5–8 minutes to preserve chewiness.