Paleo Chocolate Chip Cookies
HEALTHY CHOCOLATE CHIP COOKIES! Zero refined sugar, inflammatory oils or refined grains! They are a great source of protein and fat which will stabilize your blood sugar! These are a perfect snack or desert and will be a crowd-pleaser! They are delicious and don't last long in our house!
Equipment
- 1 1/2 T Cookie Scoop
- Hand Mixer / Stand Mixer
Ingredients
- 5 tbsp Coconut Oil solid
- 1/2 cup Coconut Sugar aka Coconut Palm Sugar
- 1 tbsp Ground Flax Seeds for flax egg
- 2 1/2 tbsp Water for flax egg
- 2 tsp Pure Vanilla Extract
- 1 tbsp Ground Cinnamon
- 1 1/4 cups Paleo Baking Flour I use Bob's Red Mills (see notes)
- 2 cracks Salt real salt, see Notes
- 3/4 tsp baking soda
- 1/3 cup Unsweetened DF + GF Chocolate Chips I use Lily's or ChocoSol 100%
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 350F.
- In a small bow, combine the ground flax seeds and the water. Let this mixture sit for 5-10 minutes to become gelatinous. This makes your flax egg
- Using a hand mixer or stand mixer combine the coconut oil and sugar together till fluffy in appearance. This should take 30 seconds to 1 minute. Use a medium to large bowl.
- Add the vanilla extract and flax egg to the bowl and mix till well combined.
- Add the cinnamon and salt to the bowl. Before mixing, sift the flour and baking soda into the bowl and then combine all together with a wooden spoon.
- Once well combined, fold in your chocolate chips.
- Using your cookie scoop, scoop the cookie dough onto the parchment paper lined baking sheet and then roll them between your hands to form balls.
- For a cookie with a soft center, leave the cookies in balls and bake. For more crunchy cookies, flatten the balls to approximately half of their height and bake.
- Bake the cookies for 10 minutes and allow to cool on the cookie sheet.
- Store in a sealed container on the counter for up to 5 days. They freeze well and can be frozen for 3-6 months.
Notes
FLAX EGG:
-The flax egg is a great substitution for a regular egg. Combine 1 tbsp of ground flax seeds with 2.5 tbsp of water. Mix together and allow to sit for 5-10 minutes to thicken. This is a great option for people who do not tolerate eggs and for people who are vegan.
-You can use a regular egg in its place if you do not have these preferences. PALEO FLOUR:
Bob's Red Mills Paleo baking flour is a great blend that I love to use. Here is my recipe to make your own paleo flour blend! SALT:
It is important to use real salt. Real salt means it does not contain any running agents, whiteners, sugar or any other added ingredients. I highly recommend not using table salt as it has these ingredients. I use Redmond Real Salt which is just salt and third party tested for contaminants and heavy metals.
-The flax egg is a great substitution for a regular egg. Combine 1 tbsp of ground flax seeds with 2.5 tbsp of water. Mix together and allow to sit for 5-10 minutes to thicken. This is a great option for people who do not tolerate eggs and for people who are vegan.
-You can use a regular egg in its place if you do not have these preferences. PALEO FLOUR:
Bob's Red Mills Paleo baking flour is a great blend that I love to use. Here is my recipe to make your own paleo flour blend! SALT:
It is important to use real salt. Real salt means it does not contain any running agents, whiteners, sugar or any other added ingredients. I highly recommend not using table salt as it has these ingredients. I use Redmond Real Salt which is just salt and third party tested for contaminants and heavy metals.