The best paleo almond butter chocolate chip cookies – Soft & gooey {gf, df, paleo, healthy, flourless}

Click the link to download your FREE paleo food shopping guide!

Jump to Recipe

Chocolate chips are something most people universally love. The delicious butter taste combined with the sweetness of the chocolate chips. 🙂 But, unfortunately, so many people have allergies ranging from celiac disease to intolerance to dairy products. Since I too suffer from a long list of annoying allergies and I love chocolate chip cookies, I wanted to create a recipe that people of almost all allergies can enjoy. 🙂

This recipe is gluten-free, dairy-free, paleo, healthy and flourless. It does contain eggs so if you’re allergic to eggs then try this recipe. I have not made this recipe with any of those substitutes so I cannot guarantee it will turn out perfect but you can give it a try then report back!

The base of these cookies is almond butter which when combined with the coconut sugar bakes perfectly to give you crisp and gooey chocolate chip cookies.


Ingredients

  • 1 cup organic no-stir creamy almond butter
  • 1 cup of organic coconut sugar
  • 1 egg
  • 1 tsp baking soda
  • 1/2 cup hu paleo chocolate chunks + 1/4 cup for adding on the surface after scooping

Directions 

  • Preheat oven to 350 F. Line or spray two baking sheets
  • In a bowl add all ingredients minus chocolate
  • Then add in 1/2 cup chocolate and scoop 1 tbsp size dough balls onto the baking sheet
  • Place the remaining 1/4 cup chocolate on the surface of each cookie ball. This is important.
  • Bake cookies 11-13 minutes or until the surface is browned. Air on the side of 12 minutes in the oven for a more crispy cookie and 11 minutes for a softer inside.
  • Allow to cool on the pan for 5 minutes for them to completely settle.

Make this recipe and use the hashtag #theresahealeycooking on Instagram so I can see how it came out!

Paleo almond butter chocolate chip cookies

DIY Lifestyle
{Gf, df, flourless, paleo, healthy}
Prep Time 7 mins
Cook Time 10 mins
Total Time 12 mins
Course Dessert
Servings 14 cookies

Equipment

  • Baking sheet

Ingredients
  

  • 1 cup organic no-stir creamy almond butter
  • 1 cup of organic coconut sugar
  • 1 egg
  • 1 tsp baking soda
  • 1/2 cup hu paleo chocolate chunks + 1/4 cup for adding on the surface after scooping

Instructions
 

  • Preheat oven to 350 F. Line or spray two baking sheets
  • In a bowl add all ingredients minus chocolate
  • Then add in 1/2 cup chocolate and scoop 1 tbsp size dough balls onto the baking sheet
  • Place the remaining 1/4 cup chocolate on the surface of each cookie ball. This is important.
  • Bake cookies 11-13 minutes or until the surface is browned. Air on the side of 12 minutes in the oven for a more crispy cookie and 11 minutes for a softer inside.
  • Allow to cool on the pan for 5 minutes for them to completely settle.

Notes

Make this recipe and use the hashtag #theresahealeycooking on Instagram so I can see your results!

Thanks for reading today’s post. Have a wonderful weekend! 🙂

How ya feeling today?!
+1
0
+1
0
+1
0
+1
0
+1
0
+1
0
+1
0
Please follow and like us:
Shop!
Follow & like!
Pin!
Pin!
Pin!
Tweet!
Visit Us
Follow Me
Tweet

More about Theresa Healey

Celiac, Foodie, Runner, Blogger, Etsy Seller, Avid Reader

7 Comments

Leave a Comment

%d bloggers like this: