These Paleo and Keto chocolate chip cookies are the absolute BEST!! They have a slight crunch on the outside and a chewy center! Plus, they can be made vegan!
*Since posting this recipe, I’ve found a few simple tricks to give these cookies a slight crunch on the outside with a chewier center – SO DELISH!. I’ve updated the recipe below to reflect these changes.
The other night I got a text from Lance’s teacher saying she was bringing cupcakes to school the next day and asked if I could send him a gluten free treat. It was right before grocery day so I had no pre-made treats to send, was out of a lot of my baking staples, and did not feel like driving 20 minutes to town to buy something- UGH!
I remembered a super-simple cookie recipe I had made awhile back and thought I would make those, but had to make lots of adjustments and substitutions because I only had very few ingredients in my house to work with. So I just closed my eyes and really, really hoped they would be good! As soon as I tasted them I got SO EXCITED because not only were they good, but they were the best chocolate chip cookies I’ve ever made, I couldn’t believe it!!!
Big, soft, chewy, chocolate-y – everything I’ve ever dreamed of!!! So I snapped some pictures and thought I would share my super awesome super simple recipe with you today! Mine came out kind of fat because I barely squished them down, but feel free to squish yours down to the thickness you prefer 🙂 I apologize in advance if you become addicted to them like we have become!
Pin for later:
UPDATE- After making this recipe many times, I’ve made a few small changes to give the cookies a slight crust and chewier center. Changes are reflected below.
The BEST Chocolate Chip Cookie Recipe!!! {Keto, Paleo, Gluten & Dairy Free}
Ingredients
- 1 1/4 C Blanched Almond Flour super finely ground
- 2 tsp. Coconut Flour optional but highly recommended
- 1/4 tsp. Baking Soda
- 1/4 tsp. Sea Salt
- 1/3 C Erythritol for Keto or Coconut Palm Sugar for Paleo
- 1/4 C Ghee or allowed dairy free butter
- 1 Large Egg or a "Flax Egg" - 1 Tbsp. Ground Flax mixed with 3 Tbsp. warm water
- 1 tsp. Pure Vanilla
- 1/2 C Enjoy Life Dark Chocolate Chips
Instructions
- In a large bowl, cream together the coconut sugar and the butter or shortening until smooth. Beat in the egg (or flax egg) then the vanilla.
- Reduce speed to low and add the almond flour, coconut flour, baking soda, and sea salt and mix until combined.
- Stir in the chocolate chips.
- Place dough into a large plastic baggie and place in the refrigerator at least 30 minutes.
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- Roll into small tablespoon-sized balls and place on cookie sheet. Flatten with the palm of your hand to the thickness you prefer. They will slightly puff up and spread.
- Bake 12-16 minutes or until lightly browned.
- Cool 5 - 10 minutes before removing from cookie sheet. Cool completely to properly set up.
Notes
Nutritional information is approximate and may vary.
this post is part of Allergy Free Wednesday and Real Food Friday
Cassidy had just made these when I dropped by and I had one and they were fantastic!! Now going to store for ingredients so I can make them myself!!
Thanks so much, I’m SO happy you liked them 🙂
-Cassidy
These cookies look good, but as a teacher, I would not be allowed to let students have these in my classroom because of the almond flour and coconut oil. I can’t even bring a PB & J sandwich for lunch if I want.
Is there an egg substitute you can think of that I can use in this recipe? I can’t have egg whites.
Hi Cassidy! Would this recipe work with honey or maple syrup instead of palm sugar?
Hi Heather! I haven’t tested it with honey instead of palm sugar so I can’t say if it would work or not. If you do try it though you will probably need to increase the almond flour OR omit the egg (this will make the cookie less soft and more crumbly) otherwise the liquid to dry ratio will be off. Let me know how it turns out if you give it a try!!!
XO,
Cassidy
HI Cassidy,
Chocolate chip cookies are always and big hit wherever you take them. They were always a favorite of mine. I love the idea that they are gluten-free. Thanks for sharing on Real Food Fridays blog hop. Pinned & tweeted!
Cassidy, I made these and they’re absolutely fabulous! Thanks so much for such a great recipe! 🙂
xo,
Shirley
YAY Shirley, I’m so excited you liked them!!! Thanks so much 🙂
XO,
Cassidy
I di make these this morning with the orange zest and cranberries. My husband loved them. Mine did look darker than yours though. I know coconut sugar makes things darker but yours looks light.
Hi Charlotte, I’m glad you liked them! While mine were pretty light, the lighting in my kitchen did make them look a tiny bit lighter than they really were. Also, I didn’t bake mine until they were really brown, but pulled them out when they were just barely starting to brown, so that might be why yours were darker also 🙂
-Cassidy
Mine wasn’t brown at all from cooking. Only on the bottom a little. I was afraid they wasn’t done but when they were cooled they were fine. I was just curious, so the lighting probably did make them look lighter. Thanks!!
They look great Cassidy!! Will give them a try soon!
Thanks Tessa, let me know what you think!!
these were great Cass, thank you!!
YAY Tessa, thanks so much! I’m excited you liked them 🙂
I can never ever have enough chocolate chip cookie recipes, Cassidy … especially grain-free, outstanding chocolate chip cookie recipes! Can’t wait to try these. 🙂
xo,
Shirley
I agree Shirley- you can never have too many chocolate chip cookie recipes 🙂 Hope you like them as much as we do!
The look delicious. I think I will try these with cranberries and orange zest. I have some GF, DF, and chocolate free folks.