Paleo Chocolate Chip Cookies

March 30, 2020


½ cup butter, ghee, or coconut oil (for vegan) softened

⅔ cup coconut sugar or monk fruit granules (for low lectin)

1 large egg room temperature (for vegan, use a flax egg: mix 1 tablespoon flax meal + 2.5 tablespoons water and let gel for 10 minutes before using)

1 teaspoon vanilla extract

½ teaspoon baking soda

½ teaspoon sea salt

2¼ cups blanched almond flour

1 cup chopped dark chocolate or chocolate chips (I use Lakanto or Lily's)

Pinch of sea salt to sprinkle on top (optional)


  1. Mix together the butter/coconut oil and coconut sugar/monk fruit until smooth. Add the egg or flax egg and vanilla extract and stir until smooth.
  2. Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate.
  3. Cover and refrigerate for at least an hour (or up to 48 hours). You don't NEED to refrigerate the dough if you don't have time, but it's recommended for the best flavor and texture.
  4. When you're ready to bake, preheat the oven to 350ºF. Use a cookie scoop to form cookies and place on a parchment lined baking sheet; press down slightly. Sprinkle with sea salt if desired. Bake for about 14 minutes or until just beginning to turn golden brown around the edges.
  5. Store leftover cookies in an airtight container at room temperature or in the refrigerator up to 3 days.

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