Paleo Salted Dark Chocolate Chip Cookies

Chocolate chip cookies are for sure one of my guilty pleasures in life. This recipe, however makes them a little less guilty and a lot more enjoyable. The decadent sweet classic chocolate chip cookie flavor is there, but without the sugar and high oleic seed oils. They are also great to throw in the freezer and save for whenever you may be having a sweet tooth!

Customize these paleo chocolate chip cookies

• Make them vegan. Try using 2 flax eggs to make these cookies vegan!

• Swap your oil. Feel free to use olive oil, butter or ghee in place of the coconut oil.

• Pick your fav add-ins. I love chopping up a dark chocolate bar to create puddles of chocolate in every bite, but you can get creative with any chocolate you’d like or even add nuts, oats or dried fruit!

What makes these paleo chocolate chip cookies healthier?

• The almond and coconut flour will not leave your blood glucose to spike as high as bleached white flour.

• Using coconut sugar or maple syrup avoids the highly processed white sugar. You can also make this even less caloric by swapping the sugar for monk fruit or stevia.

• Dark chocolate is a super food in itself!! Read some of the benefits of cacao below!

Chocolate Chunk Cookies

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Yield: 12

Author: Courtney Capazzi

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

The best paleo Salted dark chocolate chip cookies made with almond and coconut flour in just 15 minutes. These delicious and chewy cookies are so sweet without the blood glucose spike!

Ingredients

• 2 eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/4 cup coconut oil, melted and cooled
• 1/2 cup maple syrup or coconut sugar
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 3 oz 80% dark chocolate, coarsely chopped*
• 1 cup chopped walnuts (optional)
• Coarse sea salt, for sprinkling

Instructions

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or use a baking mat.
2. In a large bowl, whisk together the egg, melted and cooled coconut oil, coconut sugar and vanilla extract. (Please make sure your coconut oil is melted and cooled!)
3. Next stir in the almond flour, coconut flour and baking soda, mixing well to combine and form a dough. Fold in dark chocolate chunks. You may need to use your hands to moisten the dough so that it sticks together well.
4. Use a cookie scoop or large tablespoon to drop dough onto baking sheet. Gently flatten the dough with your hand. The flatter you make the cookies, the flatter they'll bake. Bake for 10-13 minutes, or until edges are slightly golden brown.
5. Sprinkle with coarse sea salt and allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to finishing cooling. Makes 12 cookies

Nutrition Facts

Calories

255

Fat

20

Sat. Fat

7

Carbs

17

Fiber

3

Net carbs

14

Sugar

11

Protein

5

Sodium

80

Cholesterol

27