Description
Soft, chewy, and naturally sweet, these Paleo Chocolate Chip Cookies are made with wholesome ingredients like almond flour, cashew butter, maple syrup, and dark chocolate chips. They are quick to prepare and make a satisfying grain-free and dairy-free treat.
Ingredients
1/4 cup cashew butter
1/4 cup maple syrup
5 tablespoons melted coconut oil
2 tablespoons coconut sugar
1/4 teaspoon sea salt
1/4 teaspoon baking soda
2 cups almond flour
1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the cashew butter, maple syrup, melted coconut oil, coconut sugar, sea salt, and baking soda until smooth.
- Stir in the almond flour and dark chocolate chips until a sticky dough forms.
- Scoop portions of dough onto the prepared baking sheet and gently flatten each cookie if a thinner shape is desired.
- Bake for about 10 minutes, or until the edges are lightly golden.
- Allow the cookies to cool completely before serving so they firm up while remaining soft and chewy.
Notes
Substitute almond butter for cashew butter if desired.
Add chopped pecans or walnuts for extra crunch.
Mix in unsweetened shredded coconut for added texture.
Sprinkle flaky sea salt over the cookies after baking to enhance the chocolate flavor.
Use sugar-free or dairy-free dark chocolate chips as needed.
Store in an airtight container at room temperature for up to 4 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Warm in the microwave for 10–15 seconds before serving if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 167 kcal
- Sugar: 6 g
- Sodium: 95 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
