Another Paleo Chocolate Chip Cookie you ask? Yes! But for good reason, a tasty one in fact!
Look, I get it. How many freaking paleo chocolate chip cookie recipes do we need? There’s a bazillion – some good, some meh, some fantastic, and some absolutely pitiful. So why write another? I LOVE ‘EM!
I love the ones that are soft, the ones with “peanut” buttery goodness, the ones with pecans, the ones without. It’s a recipe I could recreate over and over because it’s just so darn delicious and I am happy with so many of the outcomes. So here it is…. ANOTHER PALEO CHOCOLATE CHIP COOKIE This one is of the crispy outside, tender middle variety. LOTS of melty chocolate chips of course and a salty buttery flavor to balance it all out. What makes these exciting is they are: Nut Free, Dairy Free, Grain + Gluten Free, Nightshade Free and Egg Free!
Here are some other Chocolate Chip Cookie recipes from Predominantly Paleo you might enjoy: Texas Pecan + Chocolate Chip Shortbread Paleo Fried Chocolate Chip Cookies Paleo/Vegan Chocolate Chip Cookies Peanot Butter Chocolate Chip Cookies Paleo Chocolate Chip Cookies And now for ANOTHER one!
Another Paleo Chocolate Chip Cookie
Ingredients
- 1/2 cup cassava flour
- 1/4 cup coconut flour
- 1/3 cup brown butter ghee, melted (use coconut oil to make vegan)
- 1/3 cup maple syrup
- 1/4 cup maple sugar or coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup dairy free/soy free chocolate chips
Instructions
- Preheat oven to 350F
- Mix wet ingredients in one bowl, dry in another
- Introduce wet ingredients into dry ingredients and stir until combined
- Take 1-2 tablespoons of dough, roll it and mash it slightly on the baking sheet
- Repeat with remaining dough
- Bake for 10-11 minutes
- Allow to cool slightly before eating
Already made these and they are delicious! I don’t normally eat a lot of chocolate, so I replaced half of the chips with pecans. Sometimes you just need a cookie and these are easy to make quickly when it is one of hose days. Now to try and restrain myself from eating the whole batch so that there are some left for the freezer.
You are so fast!!!
Love this recipe…. it is so easily adaptable-switched it up and added a few TBLs of Molasses instead of sugar and also added some ground Black Walnut bits 1/4 cup and these are scrumptious !
Yum!
Omgsh I just made these and they are so yummy!! So easy and quick to put together which might be dangerous.. haha I did put crushed pecans in them like the other reviewer only because that sounded like a septacular addition but I can tell they would be just a good with out them! I love the saltiness and even though I used coconut oil because I’m dairy free they are still very buttery in flavor!
Oh man, the pecans sound like a perfect addition!!!
can we replace the cassava flour by almond flour?
You could try! I am not sure how it would change the recipe.
It is soooo good with almond flour!
I too have already made these and OMG are they good! My new favorite CC cookie recipe. Thank you so much Jennifer for sending this one out. I made a slight modification by exchanging carob for chocolate chips (for AIP) and they turned out amazingly well.
Yay so happy!!!!
Jen, could we replace the brown butter ghee with regular ghee?
Yes definitely!
These were great! The only substitution was melted butter instead of ghee and only 1/2 cup of chips. I cooked them for almost 30 minutes as they didn’t seem done in my oven. Next time I would do 20-25. They were delicious and crispy and thick and my grandson loved them and gave them a 10 out of 10. My son loved them too. They are now on my top two list for chocolate chip cookies.
WOW!! That’s amazing, thank you!
Goodness those look delicious! My Fiance added pumpkin spice to a paleo chocolate chip cookie then tossed in some peanutbutter, and I was pleasantly surprised! Thanks for sharing, I’ll have to get on my knees and beg she makes these for me. I’ve tried baking numerous times and never get it right.
I’ve made these 3 times now, using coconut oil in place of ghee. Last night, hubby says to me while eating these cookies, “Okay, I’ll admit it, I prefer these paleo cookies to the brown butter chocolate chip cookies I’ve been requesting for years. I don’t even miss the butter. Make these from now on!” Thank you Jennifer! We love that you post a lot of varieties of chocolate chip cookie recipes because there’s always an option for us depending on whats in the fridge and pantry.
No way!!!
Very good cookie. With coconut flour, baked goods usually get soft the next day at room temp. These did not. They stay as firm as the first day. Thank you! I like the fact of using cassava flour instead of almond flour — not as fattening.
Glad you liked it!
I’ve made these three times already. They are so yummy!! Definitely my fave Paleo cookie recipe! Thank you!!!!
Tina
Thanks Tina!!!
This looks great! Do you think they would be ok using cassava only? I have some issues with eating coconut.
Thanks!!
Possibly, just has the potential to be a bit gummy, might be just find though!
did you try these with only cassava flour? We’re allergic to coconut so would need to omit it 🙁
They might work! I haven’t tried that omission yet!
This has got to be my favorite Paleo chocolate chip cookie so far! Kind of like a lovely multigrain heaven. (but without the grain).
I love at high altitude, so I had to add a little cashew milk to the batter and cook a little longer, but they came out great! Chewy but not raw, and like a regular cookie! I missed good cookies…
Oh thanks so much!!!!
Hi,
These look amazing! Do they freeze well? Looking for yummy snacks for after baby!:)
Yes they freeze great!
How many cookies this recipe yield?
You can usually get around a dozen out of this recipe.
Hi do you have weight measurements for the coconut flour and cassava flour? I’m from Australia so I know our cup sizes vary enough to alter the recipe outcome and cassava flour is so expensive it’s just too precious to waste! Thanks 🙂
I don’t have them, I’m sorry. Next time I make them I’ll take weights. Also they should work fairly well even if your measurements are off if you want to give them a whirl in the meantime.
Thanks for your reply 🙂 I’ll give them a whirl!
These are relish! Do you think they might hold together better if I add an egg?
I meant to say delish!!
You could! Or gelatin!
Does this double well?
Yes!
I’m wondering if i did something wrong, even though i followed as written with one substitution – a butter flavored coconut oil.
Mine were super tasty, but really dry and crumbly. As in falling apart when i took a bite.
Did you let them cool entirely? Sometimes they are crumbly while warm until they “set”
Not the first ones!! Me and my toddler were too excited to wait bc the dough was good!! However they weren’t crumbly the next day and fabulous out of the freezer!!
Thanks!!