Paleo Chocolate Chip Cookies |Cooking With Amanda

Still hanging in there with the New Year's resolution? Finished with that Whole 30 but still trying to eat a cleaner, maybe paleo diet? I have the perfect sweet treat recipe for you!

Earlier in the year, I got into a bad habit of buying pre-made paleo goodies. Which are super tasty, but also super expensive. Especially when you go through a bag of paleo cookie dough macaroons in, like, 10 minutes.

It is definitely a problem.

So I have gone back to making our sweets in an effort to save some cash, and we are back to loving having the homemade treats around!

I've been making a batch of these paleo chocolate chip cookies on Sunday nights so that we have a sweet (but still paleo) snack hanging out on the counter all week. My husband loves them, even my kids love them! The only problem is that they seem to be disappearing within a couple days instead of lasting the whole week!

And it is probably my all-time favorite paleo recipe. I mean, it's a cookie filled with chocolate so what's not to love?!

If you've tried a lot of paleo cookie recipes, you probably know that most paleo cookies either have a grittiness to them or a weird oily feel but these are so beyond perfect. I've sent them to work with my husband several times and not one person guessed they were paleo. And then they all beg for another batch. They look, taste, and feel just like a regular non-paleo chocolate chip cookie!

This is also a really easy recipe with a really short ingredient list. They take no time to whip together and only bake for about 10 minutes! Serve them warm with a glass of your favorite paleo nut milk! I promise you won't regret it!

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Paleo Chocolate Chip Cookies Recipe

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Ingredients

3 1/2 cups almond flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup coconut oil, melted and cooled
1/2 cup honey
2 eggs
1 teaspoon pure vanilla extract
2 cups dark chocolate chips, paleo-friendly, like enjoy life semisweet chocolate mini chips

Directions

Preheat oven to 375°F. Line 2 baking sheets with parchment paper or a silicone liner.
In a mixing bowl, whisk together almond meal, baking soda, and salt to remove lumps.
In a separate bowl, use an electric mixer to beat together cooled coconut oil, honey, eggs, and vanilla until combined.
Add in almond meal mixture and beat until fully incorporated.
Stir in chocolate chips.
Drop heaping tablespoons of dough onto the prepared baking sheets, leaving about 2 inches in between.
Bake 8 – 10 minutes or until the tops begin to brown, rotating the baking sheets halfway through.
Let cool on baking sheet for about 5 minutes; transfer to a wire rack to cool completely. Repeat with remaining dough.