Description
These Paleo Cookies are a delicious grain-free treat, perfectly sweetened with coconut sugar and packed with almond and coconut flours. Featuring rich ghee and coconut oil, along with paleo-friendly chocolate chunks, these cookies offer a chewy texture with a golden crisp edge. They are easy to make and ideal for those following a paleo or gluten-free lifestyle.
Ingredients
Wet Ingredients
- ½ cup coconut sugar
- ¼ cup coconut oil (room temperature)
- ¼ cup ghee (or more coconut oil, room temperature)
- 2 eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1 ¼ cups almond flour
- ¼ cup coconut flour
- 1 tsp baking soda
- ½ tsp sea salt
Add-ins
- 1 cup paleo chocolate chunks
Instructions
- Cream the fats and sugar: In the bowl of a stand mixer, combine coconut sugar, coconut oil, and ghee. Mix on high speed until fully creamy and well combined, ensuring a smooth base for your cookie dough.
- Add eggs and vanilla: Add the eggs and vanilla extract to the creamed mixture. Beat until fully incorporated and the batter is smooth and uniform.
- Combine dry ingredients: Add the almond flour, coconut flour, baking soda, and sea salt to the wet mixture. Stir gently until all ingredients are combined into a thick dough.
- Fold in chocolate chunks: Carefully fold in the paleo chocolate chunks, distributing them evenly throughout the dough without overmixing.
- Chill the dough: Place the mixing bowl in the fridge and chill the dough for 30 minutes. This helps to firm up the dough and prevents spreading while baking.
- Preheat oven and prepare baking sheet: After chilling, preheat your oven to 350°F (175°C). Line a baking pan with parchment paper to prevent sticking.
- Scoop cookie dough: Use an ice cream scooper to portion out balls of dough onto the lined baking pan, spacing them at least 2 inches apart to allow for spreading.
- Bake the cookies: Bake the cookies in the preheated oven for 9 to 10 minutes, or until the edges are golden brown and the centers are set but still soft.
- Cool and finish: Remove the cookies from the oven. Optionally sprinkle with more sea salt for enhanced flavor. Let the cookies cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use room temperature coconut oil and ghee to ensure proper creaming with the sugar.
- Chilling the dough is crucial to prevent the cookies from spreading too much during baking.
- For a nut-free version, this recipe would need significant adjustments as almond flour is a key ingredient.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- For more chewiness, bake on the lower end of the time range; for crisper edges, bake slightly longer but avoid burning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Paleo
