Chocolate Chip Cookies
Get ready for chocolate chip cookies that are soft, thick, chewy, full of chocolate chips, and have buttery dough! Oh, and don’t forget they are actually good for you too!
These grain free, sugar free, and egg free cookies may just be my most favorite chocolate chip cookies of all time.
This is THE Chocolate Chip Cookie Recipe!
There are hundreds of chocolate chip cookies recipes out there. So what makes these so special?
Everyone has their favorite I know, but this recipe really stands out because these cookies are Paleo, Keto, and full of nutrients!
Although almond flour is high in calories and considered “energy-dense”, it provides a whole range of nutritional benefits due to the presence of monounsaturated fatty acids, dietary fiber and antioxidants. Almond flour also contains vitamins, like vitamin E and riboflavin, and trace minerals, such as calcium, magnesium, and potassium, and zinc.
Coconut flour has even more dietary fiber and is high in protein and monounsaturated fats as well. Its even lower in overall carbohydrates!
Coconut flour is not actually “flour” in the way we normally think of it. It contains zero grains and consists of 100 percent pure coconut meat.
It’s perfect for a low carb and Ketogenic diet and can aid in regulating metabolism with its natural medium chained tryglycerides (MCT’s). These fatty acids are easily digested when consumed. They go straight to the liver, where they have a thermogenic effect and the ability to positively affect metabolism!
The non digestive fibers in coconut flour act as probiotics to support a healthy microbial population in our gut and this fiber is great for keeping bowel function regular too.
Both coconut and almond flour can help to balance blood sugar, feed our microbes, and help normal digestion. Because these “flours” come with all of that beneficial fiber, fat and protein, they are well-balanced ingredients that can help you to feel full, longer and make you less likely to overeat.
Lastly we all know dark chocolate is good for us!
It’s high in antioxidants and magnesium, which plays a role in over 300 functions in our body! To read more about the benefits of chocolate you can read the whole article I wrote about it here.
These cookies really are so much better!
These healthy chewy chocolate chip cookies are:
- Larger than most low carb cookies, we are not skimping on size here!
- Crisp on the outside with a chewy under-baked center.
- Full of low carb healthy dark chocolate (you get to choose your level of darkness in these)!
- Suitable for just about any diet including Paleo, Keto, and vegan.
I know that there is one thing most people don’t want to give up forever, and that is a really good, thick, soft, chocolate chip cookie with a glass of milk. In my house we dip our cookies in thick rich full fat coconut milk! And when we have a cookie we want it to be a soft, chewy, and buttery tasting (with ghee of course) chocolate chip cookie that is free of refined flours and sugars and does not sacrifice taste in the least.
What is the secret to soft chewy cookies?
Many recipes call for brown sugar and eggs to make a soft and chewy cookie. I say flax eggs are the secret and also making the cookie dough balls to be larger and thicker helps too. I also prefer using ghee over coconut oil to increases chewiness.
That, plus a higher oven temperature and shortened baking time, yields a cookie that’s crisp on the outside and soft and chewy on the inside.
How do you make cookies stay soft after baking?
Let the cookies cool on the baking sheet for at least 15 minutes before removing them so they don’t break. You can serve them while they’re warm too for the softest cookie. To keep these chewy cookies from turning dry and brittle, store them in a zipper-lock bag or airtight container at room temperature.
How long are homemade chocolate chip cookies good for?
These cookies will keep at room temperature or in the refrigerator up to 3 days, or you can freeze your cookies in a zip lock bag up to 3 months. When you are ready to eat, let them sit at room temperature for 15 minutes, then enjoy all over again!
Chocolate Chip Cookies (Keto, Paleo, vegan, GAPS option)
- 2 cups almond flour
- ¼ cup coconut flour
- ¼ cup tapioca flour
- 2 tbsp ground flax seed for two flax eggs
- 1/2 cup monk fruit swerve, or 1/2 tsp liquid stevia
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup coconut oil or ghee
- 1/2 cup nut butter tahini, almond butter, cashew butter, peanut
- 6 tbsp. water for flax egg
- 1 tbsp vanilla extract or powder
- 1 cup dark chocolate chips
- Pre heat oven to 375 degrees and line two baking sheets with parchment paper.
- Presoak the ground flax seed for 10- 15 minutes in 6 tbsp. of warm water.
- Measure out all of the dry ingredients in a medium sized mixing bowl.
- Soften the coconut oil or ghee in a small sauce pan if necessary but do not melt all the way.
- Mix the nut butter and vanilla extract into the softened coconut oil or ghee and stir until well combined.
- Stir the above liquids into the soaked ground flax seed.
- Add the oil/nut butter/flax mixture to the dry ingredients and mix until a batter forms.
- Add the dark chocolate chips.
- With a spoon, scoop the batter into 24 balls onto the prepared baking sheets. Flatten each ball with your fingers or use the spoon.
- Bake for 10-12 minutes or until just beginning to lightly brown.
- Remove for the oven and let cool completely before serving. The cookies will harden as they cool.
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