Low Carb Paleo Chocolate Chip Cookies
These chocolate chip cookies might be some of the best paleo cookies you’ll ever have! Nothing beats the scent of chocolate chip cookies rising in the oven, releasing the indulgent aroma of chocolate. This recipe is one of the best paleo recipes for anyone following a paleo or celiac diet. This dessert is the perfect accompaniment to your morning cup of coffee or for when you have a sweet tooth. If served in family or friendly gatherings, you will win their hearts over.
How to Make It
Step 1
To a bowl, add the melted coconut oil and sweetener and whisk well until it’s smooth. Then, add the egg and vanilla extract. Mix until well incorporated.
Step 2
To another bowl, add the almond flour, salt, and baking soda. Whisk to combine, then add the wet ingredients to the dry and mix to combine. Roughly chop the dark chocolate and add it in.
Step 3
To ensure that you have the best flavor and texture in your paleo chocolate chip cookies, cover the bowl and refrigerate for at least 1 hour or up to 24 hours. Chilling the cookie dough will ensure that the cookies hold their circular shape rather than melting and being flat. No one wants to sacrifice these cookies’ soft and chewy texture by rushing them.
Step 4
When ready to bake, preheat the oven to 350ºF (180ºC). Lay down a piece of parchment paper on a baking tray and use a cookie scoop or 1 tbsp to lay down the cookie dough on the baking tray. Make sure to slightly press down on them and sprinkle some flaky sea salt on top if desired.
Step 5
Bake for about 10 minutes or until the edges turn slightly golden. After baking, let them cool down for 5 minutes, then dig in. Store leftover cookies in an airtight container at room temperature.
Ingredients
- Coconut oil
0.33 cup
- Erythritol Granulated
0.67 cup
- Raw egg
1 large
- Vanilla extract
1 tsp
- Salt
0.5 tsp
- Baking soda
0.5 tsp
- Almond flour
2.25 cup
- Dark chocolate bar, sugar free
1 cup