You can’t get much better then a warm, ooey-gooey chocolate chip cookie! These paleo-friendly chocolate chip cookies are gluten, grain and dairy free and taste just like the real thing!

These may just become your favourite too!

Method

Preheat oven to 180 degrees C / 350 degrees F.

Cream the ghee / butter, coconut sugar, honey, egg and vanilla for about 15 seconds in a food processor until smooth and fluffy.

Add the almond flour, coconut flour, bicarb and salt and mix again until combined (about 30 seconds). Scrape down the sides of the bowl if needed in order to incorporate all of the flour. Pulse once or twice more.

Stir in the chocolate chips by hand.

Place golf-ball sized balls of dough on a cookie sheet lined with parchment. Using another sheet of parchment on top of the dough, flatten them slightly with the palm of your hand or a spatula. The cookies don’t spread much so create the size and thickness you want prior to baking them.

Bake for 9-12 minutes, until slightly golden around the edges.

Notes

Recipe adapted from Against All Grain.