Description
Experience the perfect balance of a tender center and crisp edges with these scientifically-perfected paleo chocolate chip cookies. Using a precise ratio of almond flour and coconut oil, this grain-free recipe delivers a classic crumb and rich flavor without any gluten or refined sugars.
Ingredients
- 1 cup (96g) finely ground blanched almond flour
- 1/4 teaspoon baking soda
- Pinch of salt
- 1/4 cup (54g) melted coconut oil
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 tablespoon almond milk
- 1/4 cup mini dark chocolate chips
Instructions
- Preheat your oven to 350°F (177°C) and line a heavy-gauge baking sheet with parchment paper to ensure even heat distribution.
- In a large glass bowl, vigorously whisk together the melted coconut oil, honey, vanilla extract, and almond milk until the mixture is fully emulsified.
- In a separate bowl, whisk the almond flour, salt, and baking soda together, ensuring all clumps in the flour are completely broken up.
- Gradually stir the dry ingredients into the wet mixture using a stiff spatula until a thick and slightly tacky dough forms.
- Gently fold in the mini dark chocolate chips until they are evenly distributed throughout the dough.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, flattening them slightly into circles and spacing them 2 inches apart.
- Bake for 8 to 12 minutes until the bottoms are deep golden brown and the tops are set.
- Allow the cookies to cool on the baking sheet for 5 minutes to solidify their structure before transferring them to a wire rack to cool completely.
Notes
For the most consistent results, always measure your almond flour by weight as packing density varies by brand. If you find the dough too soft to handle in a warm kitchen, refrigerate it for 10 minutes to firm up the coconut oil before shaping the cookies.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American