Paleo Chocolate Chip Cookies! Chewy, gooey, fluffy, sweet, warm goodness. You won’t even realize these are paleo.
If you’re new to my blog, or don’t know me personally, then you probably don’t realize to what extent I love chocolate chip cookies. If I could only eat one food for my whole life soley based on taste, it would hands down be chocolate chip cookies. There’s something about them, fresh, warm out of the oven, gooey yet crispy, sweet yet balanced– they’re everything you could ever want in a food! hahaha but seriously!
Perhaps my fond memories of making chocolate chip cookies with my family and friends while growing up also plays a role in my love for cookies. Because it’s not just the cookies I love, I also love being able to make them. If the paleo diet had no cookie options, I honestly don’t know if I would have been able to stick with it. But over the years, I’ve tried SO MANY delicious paleo chocolate chip cookie recipes, that are just as good, if not BETTER than regular chocolate chip cookies.
Which brings me to today’s post. For awhile now, I’ve been wanting to create my own version of a paleo chocolate chip cookie, and voilà the final product. They’re fluffy, but at the same time chewy and gooey, just the way I like them. The whipped egg whites help add a fluffiness to the cookies, and the touch of coconut flour helps make them a bit more caky. I’ve taken inspiration from many other cookie recipes, as I think we all do. It’s not like you make your own paleo chocolate chip cookie recipe with never having baked any paleo cookies before. But my inspiration for this recipe comes mostly from those with recipes where almond butter is used as the base of the cookies. Both Vanessa from Clean Eating with a Dirty Mind and Joshua from A Slim Palate helped give me inspiration for this recipe. That said, I hope you test out these fluffy chocolate chip cookies, because they’ll bring you right back to your childhood days of eating gooey, chewy chocolate chip cookies.
Fluffy Paleo Chocolate Chunk Cookies
Paleo Chocolate Chip Cookies! chewy, gooey, fluffy, sweet, warm goodness. You won't even realize these are paleo.
- 1 cup of almond butter
- 2 egg whites
- 2 egg yolks
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1.5 teaspoons vanilla
- 6 tablespoons or 1/4 cup + 2 tablespoons agave syrup
- 6 tablespoons or 1/4 cup + 2 tablespoons coconut sugar
- 2 teaspoons almond milk
- 2 tablespoons coconut flour
- 1/2 cup chocolate chunks
- sea salt for sprinkling
Begin by mixing the almond butter, egg yolks (only egg yolks, not egg whites), salt, baking soda, vanilla, agave syrup, coconut sugar, and almond milk in a large bowl.
Next, in a large bowl, whip the 2 egg whites with an electric mixer until they become white and foamy, and form subtle peaks.
Add half of the whipped egg white mixture into the almond butter mixture, and stir gently, until fully incorporated. Then add the remaining egg whites, and very carefully mix them in, trying your best not to break the egg whites. You want the mixture to remain fluffy. Try making circular motions with a spatula around the batter, rather than moving the spatula directly through the batter.
Add the coconut flour to the mixture, using a spatula and employing the same method used for mixing in the egg whites.
Add in the chocolate chunks, again, incorporating them in carefully. Then let the batter sit in the fridge for at least 20 minutes. Preheat your oven to 350 F just before you prepare the baking sheet.
Place balls of dough on a parchment lined baking sheet. The cookies should be about 1 inch in diameter, and you should leave at least 2 inches between each cookie, they will spread out quite a bit.
Cook the cookies for 7-9 minutes at 350 F. They're done when the top of the cookies is dry to the touch, and have a slight golden tint.
Sprinkle the cookies with sea salt, and let cool before serving. Bon appétit!
Products to help make the magic happen: