I feel like there's few things more satisfying in this world than chocolate chip cookies straight from the oven.
Gooey chocolate chips, a house that smells like sweet heaven, crispy edges and soft melt in your mouth middles.....
These cookies have all of those attributes and more - because not only are they full of everyday cookie deliciousness, they're also gluten free, paleo and vegan so everyone can enjoy them. Even if you're nut free, I've got a solution for you.
When you look at the recipe for these cookies, you may be thinking there's no way these could work.
Surely they're too simple, right? Where's the flour - or the flour substitute? There's no coconut flour, no almond meal/almond flour and hold up a minute? There's only FIVE ingredients? Oh yeah and forget the trillions of calories because these babies are less than 100 calories a cookie.
You might be thinking "oh, it's the sugar that holds them together" - but with only one quarter cup of sugar, that doesn't sound right.
But ohhhhhhh my friends, these cookies are so right.
They are super simple and that's what makes them even more delicious. Whipped up in minutes, this is the perfect cookie recipe when you need a cookie fix but don't want to dirty your mixer or find yourself with three thousand cookies.
Making just 12 medium cookies, it's the perfect small batch recipe that you'll probably find yourself making over and over again just so you can devour them fresh from the oven.
But first you need that recipe, soooo...
Let me share the recipe with you! >>
The Best Paleo Chocolate Chip Cookie Recipe
makes 12 medium sized cookies
gluten free, grain free, paleo, nut free option, dairy free
egg free, vegan, clean eating recipe, refined sugar free
1/2 cup (125g) almond butter or cashew butter*
2 tbsp (30g) unsweetened applesauce
1/4 cup (50g) coconut sugar or brown sugar
1/4 tsp baking powder
Pinch of salt (if your nut butter is unsalted)
~1/3 cup chocolate chips or mix ins of your choice
- Preheat your oven to 180C/355F.
- Line two baking sheets/cookie sheets with baking paper and set aside.
- Mix together your almond butter/nut or seed butter of choice and applesauce until smooth.
- Add in your sugar, baking powder and salt (if your nut butter is unsalted), mixing until combined.
- Stir your chocolate chips or other mix ins through your cookie dough and scoop out about a heaped tablespoon of mix for each cookie.
- Quickly roll your cookie dough into a ball (don't take too much time or it gets sticky! You can also just scoop and flatten if you prefer) and flatten them onto your tray.
- Place your cookies about an inch apart (only 6 cookies to a tray) as they will spread a little when baking.
- Once all of your cookie dough is on the tray, bake your cookies for around 7 minutes for cookies that are crisp on the edges and soft in the middles or 9-10 minutes for crispy cookies. Keep an eye on them as they do cook fast and will vary depending on your oven! You'll know they are ready when the edges are crisp.
- Allow your cookies to cool for 10-15 minutes so they firm up and enjoy!
- These cookies will keep in an airtight container at room temperature for 2-3 days, however, they will soften up so are best on the first day.
*Instead of the almond butter, you can use any nut butter you like - or use sunflower seed butter for a nut-free option. When using unsweetened sunflower seed butter, we find you might want to increase the sugar slightly as it does have quite a strong flavour.
But tell me, what's your all time favourite baked good?
And what's one recipe that always seems to disappear at your house?
At our house we seem to go through phases, it's either something chocolatey like cookies or brownies - or my infamous Paleo Banana Bread Recipe.
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