“Soft” and “chewy” are just two words to describe these Paleo chocolate chip cookies! Let’s just say you won’t feel like you’re compromising with these Soft and Chewy Paleo Chocolate Chip Cookies! In fact, since they’re equally as delicious as traditional ones, while also being gluten-free, refined sugar-free, and dairy-free, you’ll actually be winning.
The holiday season is that time of the year when you want to be close to friends and loved ones. One of the best ways to bring people together is with food! Needless to say, baking is in the air and cookies are forever on everyone’s list. There are probably billions of cookie recipes out there, but you can never go wrong with a classic chocolate chip cookie. They’re easy and appetizing!
I thought it would be necessary to get these Soft and Chewy Paleo Chocolate Chip Cookies on triple S as soon as possible. I need to deliver the things you know you want before I introduce you to recipes you’ll soon be craving. 😉
Chocolate chip cookies are one of my all-time favorite desserts! I think 98% of the population would agree with me. Chocolate chip cookies just give off an enchanting essence. When your teeth sink into that little saucer of chocolate chips fireworks go off, and, suddenly, everything in life is so much better.
Let’s reminisce to those days when my life was consumed with sinful treats.
Growing up I swear my amazing mother made chocolate chip cookies, at least, once or twice a month. She didn’t get too fancy—the Nestlé Toll House ones were our jam. However, she, of course, added about double triple the amount of chocolate chips (semi-sweet, bitter-sweet, dark chocolate, and regular), let’s not forget their friends, walnuts and butterscotch morsels. Oh damn… 😉 There’s always a spin in Kimberly’s kitchen. Yes, sometimes I call my mom by her first name. Lol.
While she baked them, they let off their scent—the scent that compels neighbors to knock on your front door. I’m talking about thee chocolate chip cookie smell. It didn’t matter if I was playing outside or busy in my bedroom, I knew when all of that was going down in the kitchen. Such nostalgia.
My mom would always line the counter with parchment paper and set rows of baked chocolate chip cookies on them. Yes, rows, because you can never just make one batch. That would be ludicrous.
My favorite was when they were hot right out of the oven. When the chocolate’s still all gooey and the cookies are so tender, yet crispy on the outside. I would immediately engulf, like, three—no problem. There’s nothing like mama’s home cooking—especially when she’s an insanely good baker and cook, like mine!!
I remember how much my mom loved chocolate chip cookies—they’re one of her top favorite desserts, too. Hence, another reason why Sabrina’s Sinless Secrets’ Chewy and Soft Paleo Chocolate Chip Cookies are now in existence.
I’ve been delaying Paleo and gluten-free cookies because I was afraid they wouldn’t turn out. Clean-eating ingredients aren’t the cheapest. However, since I’ve gotten some experience, I chucked out the doubt and got to work.
My first batch did NOT turn out. I activated my oven light half way through baking time to catch a glimpse. Sure enough, there they were. A recipe I hate to call “Melty Chocolate Chip Soup Pancake Cookies.” Yum?
You can image my face when I spent some serious time prepping/losing sleep over the success of the recipe. Yeah, I’m a ball of stress when it comes to … just about anything. Lol. It’s something I’m working on, but I just wanted you to know I’m aware of it.
Though my first batch didn’t turn out, I, surprisingly, didn’t get upset. I knew they were gonna tussle with me a little bit—and I’m not one to give up a fight. 😉
I went back to the drawing board (I hand write all my recipes, like the old woman I am, on yellow notepads, with a red pen, duh). As the new batch was in the oven, I got even more fretful. I kept asking Michael if he thought they were going to turn out.
What does he know? He’s never baked in his life. I just ask him these things because he has his ways of easing my nerves. One thing I love about my brother is that he gives the greatest advise, but he never lies or sweetens anything. So when I asked him, he just reassured me that I’d get it right.
Hesitant, I turned on the oven light a few minutes in and they looked like catalog cookies—gorgeously spreading and puffy. I jumped up and down I was so happy. Then, my skepticism sucked away my merriment.
They still needed to taste good.
Half way through baking time they permeated that aroma we discussed earlier—thee chocolate chip cookie scent. Only this time it was Sabrina’s Sinless Secrets’ Soft and Chewy Paleo Chocolate Chip Cookies. Excitement crawled back, especially after I retrieved them from the oven. They needed their own spot light. Time stood still. It was a proud moment.
My workout postponed me from trying one, so I had to wait until after dinner. Talk about anxiety. The workouts always help.
Since the cookies looked so modelesque, I decided to continue with their photo-shoot. I had high hopes that they’d be winners. Towards the end, it was time for someone to take a bite. Who doesn’t love those half-bitten recipe pictures? It makes you want one even more!! I volunteered Michael.
There he went, chomping down almost the whole cookie. I had to prohibit him. I don’t want my visitors thinking I have the mouth of a T. Rex! Lol. Just so we’re clear … that is Michael’s mark.
As he chewed the cookie, “mmmmm,” lingered out of his mouth.
I knew I hit a home run. “How are they? Are they good?” I asked.
“Mmhmm. These are so good! They’re so soft.” He tossed the remainder in his mouth and finished it before saying, “they kinda taste like a chocolate chip cookie and pound cake put together. So good.”
Sometimes Michael says the most bizarre things, but after trying one myself, I could see where he was coming from; the coconut flour gives them a dash of pound cake. Claps for Miguel!
These Soft and Chewy Paleo Chocolate Chip Cookies are so fluffy, soft, and chewy! Unlike most Paleo/gluten-free cookie recipes, you can actually hold the cookie in your hand without it falling apart. They really are just like regular chocolate chip cookies. They even fully spread on their own when baking—no need to press them down with your fingers or a fork.
I’ll admit, the only thing I was a little worried about was them not being sweet enough, and so the following day I made another batch. Since they’re so simple to make it was no burden—but that might be a tad dangerous. 😉
In the third batch, I increased the maple syrup to make sure you guys could successfully adjust it to your liking. They turned out wonderfully! They spread a tiny bit more and will take an additional minute or two of baking time. They’ll still yield a soft and chewy cookie, accompanied by slightly crispy edges and just the right amount of sweet deliciousness!
As we’ve been eating them, Michael said they taste like those chocolate chip cookies you see on cartoons that you imagine would be incredible. Rugrats! 90’s kids all the way!
Michael prefers less maple syrup. If you’re used to clean-eating ¼ cup plus two tablespoons will produce a flawless cookie, but if you’re baking them for picky, traditional eaters, you might want to use ½ cup. Play around with it and make them both ways!
Feel free to freeze them for up to three months! My second favorite way of eating chocolate chip cookies is straight from the freezer—just like my mom. 🙂 You better believe I froze some Soft and Chewy Paleo Chocolate Chip Cookies for you, Mom! 😉 Thanks for egging on this recipe from your mouth-drooling cookies (of the past)!
Enjoy! Let me know if you bake these during the holiday season and tag me! 🙂
- 1 ½ cups blanched almond flour (168g)
- ¼ cup tapioca starch (30g)
- 2 tablespoons coconut flour (17.5g) (the weight depends on the brand, so check your label)
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt (or to taste)
- ¼ teaspoon cinnamon (optional)
- ¼ cup + 2 tablespoon – ½ cup pure maple syrup (to taste)
- ⅓ cup unrefined, organic coconut oil (about 75g), melted and cooled
- 2 tablespoons creamy, natural almond butter, no salt added (32g) (feel free to sub another nut butter)
- 1 large egg, room temperature (can sub with a flax or chia egg for vegan)
- 1 teaspoon unsulphured blackstrap molasses (optional)
- 1 teaspoon pure vanilla extract
- ½ cup dark chocolate (at least 70%) chips/chunks (90g or 100g if you want a little more ;))
- ½ cup chopped nuts (optional)
- Preheat the oven to 350°F and position your oven rack to the center, if it isn't already.
- Line cookie sheets with silicone mats or parchment paper. Place the cookie sheets in the refrigerator, while you prepare the batter.
- Next, in a large bowl, add all dry ingredients and whisk together.
- Thereafter, in a medium bowl, add all wet ingredients and whisk together for about 1-2 minutes.
- Pour the wet ingredients into the dry ingredients and stir together until just combined.
- Fold in the chocolate chips and nuts, if using. Let sit for about 5 minutes, so the coconut flour can absorb some moisture.
- Place a heaping tablespoon of dough onto your prepared cookie sheet(s), leaving about 2 inches of room between each. The dough should be sticky. (Also, they will spread on their own, so no need to flatten! However, if you roll them into tight dough balls, slightly press down or they'll be super thick.)
- Lastly, bake them for about 9-12 minutes, or until the bottoms and edges are lightly browned. Be careful not to let them burn! When cookies are done transfer them to a cooling rack.
*Store in the freezer in an airtight container or freezer plastic bag for up to three months!
*If storing on the counter, they get softer each day! If you keep them in the fridge, they will retain their original texture.