The Best Paleo Chocolate Chip Cookies in the Universe
Okay, so maybe that title has a touch of hyperbole in it… but NOT much! This recipe really does make some outstandingly delicious paleo chocolate chip cookies. Not only are they perfectly un-sweet and perfectly sweet all at once, their texture is soft and chewy on the inside while slightly crunchy on the outside. I like to make mine sometimes with hazelnut flour, sometimes with almond meal. Sometimes with shredded coconut, sometimes without. Your choice. Check out the video for more details about this recipe. If you enjoyed this recipe, be sure to check out my recipe for OMG Paleo Ginger Cookies and, better yet, check out my paleo dessert ebook!
- 2 ½ cups almond meal or hazelnut flour
- ½ cup raisins (you can also use dates)
- 1/8 teaspoon salt
- 1 teaspoon baking soda
- 1 egg
- 1 teaspoon vanilla
- 2 T coconut oil
- ½ cup chocolate chips or a bar of chocolate, chopped into pieces (I like to use chips with a minimum of 70% cacao)
- ¼ cup coconut flakes, unsweetened
- Preheat your oven to 350 degrees.
- Place the nut meal and the raisins in the bowl of a food processor fitted with a chopping blade. Pulse the processor until the raisins are finely chopped, about 20 to 30 seconds.
- Add the salt and baking soda and pulse just to combine.
- Add the egg, vanilla, and coconut oil and blend just until combined. Be careful to not over blend… try to stop before the dough becomes greasy.
- Transfer dough to a medium sized mixing bowl and add the coconut flakes and chocolate chips. Mix by hand until evenly combined.
- Form dough into balls just bigger than the size of walnuts (I like to squish mine down into little puck shapes) and place on a cookie sheet.
- Bake for 8 to 10 minutes, until cookies just start to brown.