There are some recipes that you only conjure up once or twice a year, for a holiday, special event, or a birthday perhaps. And then, there are recipes that you play on repeat all year round. And welp, these Soft Baked Chocolate Chip Cookies are so easy and so wonderfully delicious, they are sure to make monthly, nay, weekly(!) appearances in your baking rotation.
They are paleo-friendly, sweetened with a scant half cup of coconut sugar, and speckled with a healthy dose of chopped up chocolate. But feel free to use your favorite chocolate chips if you prefer! If you’re used to regular paleo baking then you probably already have everything you need for this recipe in your pantry! These whip up in just one bowl and bake up into soft and chewy cookies that will surely have you reaching for seconds! Even my pickiest of taste testers fell deeply in love with this cookies. And if you’re of the dunking persuasion, these are wonderful dipped in a cold glass of your favorite nut/seed milk.
Recipe is below this video!
If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
paleo friendly (gluten/grain/dairy free), refined sugar free
Soft Baked Chocolate Chip Cookies
Easy and delicious cookies speckled with a healthy dose of chocolate chunks (or chips) that are soft and chewy. These have only good for you ingredients but I am confident that no one would be the wiser that these gluten AND grain free. If you're used to the paleo baking than you probably have all the ingredients already in your pantry.
paleo friendly (gluten/grain/dairy free), refined sugar free
Ingredients
West Ingredients
- 1/2 cup coconut sugar
- 1/4 cup coconut oil melted & cooled
- 2 tbsp almond butter or other nut/seed butter
- 1 egg
- 1 tsp vanilla
Dry Ingredients
- 1 cup almond flour
- 1/4 cup tapioca flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/8 tsp sea salt
- 1/2 cup chocolate chunks
- flakey sea salt (optional)
Instructions
-
In a medium bowl or in a stand mixer, mix together all the wet ingredients until well incorporated and frothy.
-
Add all the dry ingredients (except the chocolate and flakey sea salt if using) and beat until just well mixed, making sure not to overmix.
-
Stir in the chocolate chunks or chips until well distributed in the dough.
-
Chill the dough for at least 15 minutes in the fridge (see note on skipping this step) and heat the oven to 360 degrees and prepare baking sheet with parchment paper.
-
Scoop the dough out on the baking sheet and gently smash down the dough with your hands or a spatula to form short cookie discs and sprinkle with some flakey sea salt if desired.
-
Bake for 8 minutes for super soft baked cookies and 9-10 for slightly soft cookies with chewy edges. (see note for baking time)
-
Remove from oven and let cool on the pan for 5 minutes and then move to baking sheet to cool for a few more minutes.
-
These are excellent dunked in a glass of your favorite nut/seed milk!
Recipe Notes
Chilling the dough: Ideally, this dough is best if chilled for a quick 15 minutes. It's not required and will not affect the outcome of the cookie but will make dough much easier to handle for the scooping/smushing process much easy. If you need to skip this step you can scoop the dough and with slightly wet hands press down the dough balls.
Baking time: These cookies are delicious when baked at 8 minutes but they are super soft and may stick to each other when stored. I like these cookies best when baked for exactly 10 minutes. They are still soft but have chewy edges and you can stack these up when storing.
These can be stored at room temp in a sealed container for 2-3 days, then keep in the freezer.
Leave a Reply