The best paleo chocolate chip cookies made with almond and coconut flour in just 15 minutes. These chewy paleo chocolate chip cookies are gluten free, grain free & dairy free for a cookie dream come true!
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, whisk together the egg, melted and cooled coconut oil, coconut sugar and vanilla extract. (Please make sure your coconut oil is melted and cooled!)
Next stir in the almond flour, coconut flour and baking soda, mixing well to combine and form a dough. Fold in dark chocolate chunks. You may need to use your hands to moisten the dough so that it sticks together well.
Use a cookie scoop or large tablespoon to drop dough onto ungreased baking sheet. Gently flatten the dough with your hand. The flatter you make the cookies, the flatter they'll bake. Bake for 11-13 minutes, or until edges are slightly golden brown.
Sprinkle with coarse sea salt and allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to finishing cooling. Makes 12 cookies.
Olive oil, butter or ghee will also work well in lieu of the coconut oil.
To make vegan: a flax egg should work well in this recipe. Be sure to also use dairy free chocolate.
To store: feel free to keep these paleo chocolate chip cookies in an airtight container at room temperature for 1-2 days, then transfer to the fridge or freezer.
To freeze: make sure the cookies are completely cooled, and then transfer them to an airtight container lined with wax or parchment paper or freezer-safe bag before storing them in the freezer for up to 2 months. I like to place them in a single layer to avoid any cookies breaking. Once ready to eat, simply thaw out at room temperature and enjoy!