Description

These easy paleo chocolate chip cookies are moist and tender on the inside with a crispy exterior. They're the ultimate grain free cookie - easy to make and lower in sugar, but still taste great.

Ingredients

Scale

1/3 cup almond butter (just dry roasted almonds)
1/3 cup palm shortening
1/3 cup coconut sugar*
1 large egg
1 tsp vanilla extract
3/4 cup blanched almond flour (75g)
1/3 cup tapioca starch (42g)
1 tsp cinnamon (optional)
1/2 tsp baking soda
1/4 tsp salt
1/2 cup miniature dark chocolate chips
flaked salt for topping (optional)

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Instructions

Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, combine almond butter, shortening, coconut sugar, egg and vanilla. Mix with a fork until well combined.
Add in the almond flour, tapioca starch, cinnamon, baking soda and salt. Again, mix with a fork until well combined.
Fold in the dark chocolate chips using a spatula or wooden spoon.
Scoop the cookies using a small cookie scoop (1 Tbsp in size), onto the lined baking sheet. Each cookie should be about one rounded scoop, making 17-18 cookies. Leave about 1-2 inches between each cookie, as they do spread.
Place the chocolate chip cookies in your oven and bake at 350 degrees for 12-14 minutes.
After baking, remove the cookie from the oven and sprinkle each with a pinch of flaked sea salt.
Let the cookies cool for 5-10 minutes on the baking sheet before transferring to a wire cooling rack.

Notes

Storage: Cookies should be kept in an airtight container or baggie. Keep them at room temperature for a few days, in the fridge up to one week or in the freezer up to one month.

*May swap with any other granulated sugar/sweetener. Monk fruit sweetener is great for a low carb alternative.