Paleo Chocolate Chip Cookies Food

PALEO CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Whisk almond butter, honey, egg, baking soda, vanilla extract, and salt together in a bowl; fold in chocolate chips. Drop batter, about 2 tablespoons per cookie, onto the prepared baking sheet about 1 1/2 inches apart.
• Bake in the preheated oven until edges start to crisp, 8 to 10 minutes. Cool cookies on baking sheet for 10 minutes before removing.

THE BEST PALEO CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, combine ghee and coconut sugar until creamy and well mixed. Add in the egg and vanilla and stir well.
• Add in the almond flour, tapioca flour, salt, and baking soda. Mix well until no dry spots remain and batter is smooth. Fold in chocolate chips. Cover and refrigerate at least 1 hour or up to overnight.
• Preheat oven to 350° and line 2 cookie sheets with parchment paper.
• Remove the dough from the fridge and divide into 22 equal balls. Each ball should be about a heaping tablespoon. 11 will fit on each sheet. Roll each ball and evenly space them apart on the sheet. Add more chocolate chips on top if desired.
• Bake for 12-13 minutes. Let cool before removing them. They will be soft in the center until cool. Bake a couple extra minutes for a crunchier cookie.
• Store in an airtight container at room temperature for 2 days and in the fridge after that.

PERFECT PALEO CHOCOLATE CHIP COOKIES (VEGAN, KETO OPTIONS)

Steps:

• In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.
• In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat, sugar, almond butter and vanilla extract at medium speed until well combined, about 1 minute. If you use coconut oil, it may not come together easily. If that's the case, use your hands to combine it and then beat another 20 seconds.
• Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 1 cup (170 grams) chocolate chips. If you used brown sugar, skip to the next step. If you used coconut sugar, place the bowl in the refrigerator for about 1 hour or until the dough is firm.
• Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
• Roll the dough into 8 (75-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls. You can also roll them into 16 smaller balls but then you need to adjust the baking time (a few minutes less than recommended below). Place 4" apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
• Bake for 11-14 minutes (if using coconut sugar or the keto version) or 14-17 minutes (if using brown sugar) or until the surface of the center of the cookies no longer appears wet. They'll be very soft but will continue to cook as they sit on the cookie sheet.
• Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.

PALEO CHOCOLATE CHIP COOKIES

Steps:

• mix wet and dry ingredients in separate bowls.
• put cookies on parchment paper.
• bake 350 degrees for 8-10 minutes.