These are my favorite paleo, low GI, gluten-free cookies. Having grown up in a bakery and restaurant, my 16-year-old son is super picky when it comes to recipe remakes and healthier treats — and these have his stamp of approval. They are soft and chewy and make an excellent mock oatmeal cookie with the addition of cinnamon and raisins in place of the chocolate chips.
Soft & Chewy Coconut Almond Chocolate Chip Cookies
These are my favorite paleo, low GI, gluten-free cookies. Having grown up in a bakery and restaurant, my son is super picky when it comes to recipe remakes and healthier treats -- and these have his stamp of approval.
- ¼ cup ghee or coconut oil (60 grams)
- 1 cup raw coconut sugar (150 grams)
- 2 large eggs
- 2 large egg whites
- ¼ cup coconut flour (28 grams)
- 1 teaspoon baking soda
- ¼ teaspoon coarse sea salt (or kosher salt)
- 1 teaspoon vanilla
- 2 cups almond flour (192 grams)
- 1 cup Lily's or Know Better Foods dark chocolate chips*
Preheat oven to 350 dgrees.
Mix coconut oil/butter with coconut sugar.
Add eggs and egg whites, mixing well to combine.
Add coconut flour, baking soda, salt and vanilla, and mix untill well combined.
Add almond flour and chocolate chips; mix well.
Using a tablespoon measure, scoop onto parchmen- lined baking sheet, and flatten slightly.
Bake for 12 minutes, rotating the pan halfway though baking time.
There was no option in the nutrition analysis for sugar-free chocolate chips, so the nutrition label for this recipe is assuming that you use regular mini, dark chocolate chips.
*If you are eating paleo or wanting no refined sugar at all, use the Know Better Foods chocolate chips or Lily's Chocolate chips. Lily's are now available at Stop & Shop, Whole Foods and many other stores as well as on my Amazon Page.