Description
These grain free paleo cookie recipe is packed with nutty and chocolaty notes that comes together to make a decadent cookie. You will want to eat the whole batch!!
Ingredients
Units
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp salt
- 6 tbsp coconut oil (or unsalted butter (Note: if you use coconut oil and it is very soft/melty you may want to put it in the fridge for 10 minutes to harden a bit))
- 3/4 cup coconut sugar
- 1 egg ((at room temp))
- 6 tbsp almond butter (Alt: your preference of nut butter)
- 1 tsp vanilla extract (or vanilla bean paste)
- 1/2 tsp almond extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F.
- Dry ingredients. In a medium mixing bowl stir together almond flour, coconut flour, baking soda, salt. Set bowl to the side.
- Cream fats and sugar. In a large mixing bowl add coconut oil and coconut sugar. Blend with electric mixer until combined.
- Add almond butter and vanilla and beat on medium speed until combined. Beat in egg and mix until incorporated.
- Add dry ingredients to wet mixture. Stir in flour mixture until combined.
- Stir in chocolate chips. Place bowl in fridge for 20 minutes to make dough firm before cooking.
- Line cookie sheet with parchment paper. Scoop Dough into 8 (or 16, whichever you choose!) dough balls and place on parchment paper.
- Place cookies in oven and bake for 10-12 minutes.
Notes
Note: These will be soft cookies when they come out of the oven, so I recommend leaving them on the cooking sheet for 15-20 minutes until they have cooled.
Serving tip: Best served warm with milk! 🙂
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert