These gluten free paleo chocolate chips cookies are the right amount of chewy, gooey and the perfect treat everyone can enjoy!
There’s something about the holidays that brings out my inner Rachel Ray. I mean my baking capabilities are more like an unsupervised child in a candy store, but when the weather cools and the days are shorter baking is a necessity. Some of my best Christmas memories involve baking cookies with my mom in the kitchen while listening to holiday tunes (I know you had the NSYNC album too, don’t lie). It just gives you the feelings of the season, and I’m all about that.
Chocolate chip cookies have always been my favorite. There’s no other cookie that reminds you of simpler days like chocolate chip cookies can. I am big on cookies that are gooey in the middle with a nice crisp on the outside, and these paleo chocolate chip cookies fit the bill quite well. What’s cool about these cookies is that you can sub a lot of the ingredients to make them AIP-friendly, nut-allergy friendly, or just to your taste. When I first made them I included almond butter, but the next time around I used cashew butter from Trader Joe’s, and those hit the spot.
Paleo Chocolate Chip Cookies Substitutions
To make these paleo chocolate chip cookies suitable for AIP, you can replace the egg with Vital Proteins Beef Gelatin and water. The cookies won’t rise as much as normal cookies with eggs would, but gut health am I right?
For the nut butter, you can substitute with your fav. I am all about the cashew butter these days, but feel free to use almond. Peanut butter is not paleo, but if you are not strict paleo you can use that as well. I don’t know how sunflower butter will turn out, but if you try it out let me know in the comments!
Now for the sweet part. With PCOS I try to watch my sugar, so I used monk fruit sweetener. It tastes like the real deal without the real deal downfalls. You can learn more about monk fruit here. I ordered mine off of Thrive Market, but you can also find it at Sprouts. The brand I purchased does contain Erythritol which can disagree with your stomach if you have IBS. If you have gut issues, try to keep the cookie consumption low (good luck) or choose a different sweetener. I tend to do okay with a few cookies. If you are not strict on the sugar you can use coconut sugar, coconut nectar or maple syrup. The last two are a bit on the sticky side so 1/4 cup would do.
Paleo Chocolate Chip Cookies
These cookies take a pretty short amount of time to toss together, and just as short to bake. Just try your best to keep sticky fingers away from them before Santa comes 😉
- 3/4 cup cashew butter (or nut butter of choice)
- 1/4 cup coconut flour
- 1/2 cup Big Tree Farms vanilla coconut sugar
- 1/4 cup coconut oil (melted and cooled)
- 2 eggs or 2 tbsp. Vital Proteins Beef Gelatin
- 1/4 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1/2 cup Pascha 100% Cacao Sugar Free Chocolate Chips
- Pre heat the oven to 350
- In a large bowl, mix together the nut butter, sweetener and cooled coconut oil with a hand blender. Blend for a minute or so, or until well blended.
- Add in the egg or the beef gelatin and continue mixing. Add in the additional dry ingredients and continue mixing until it reaches cookie dough consistency.
- Drop in the chocolate chips (you can also toss in walnuts, pecans or anything else you would like) and gently stir in.
- Line a pan with parchment paper, and using a spoon or small ice cream scoop (the ice cream scoop helps when working with nut butter) drop small cookies balls onto the parchment paper. Make sure to leave enough space in between because they will spread out.
- Bake for 10 minutes, and for the last minute turn the oven on broil to get a nice brown on the top (watch carefully they will burn quick).
- Let them cool for an hour or so, less if you want them nice and gooey.