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.
Servings: 32
Calories: 110kcal
Ingredients
- 60 grams ghee or coconut oil
- 168 grams raw coconut sugar
- 2 large eggs
- 2 large egg whites
- 28 grams coconut flour
- 1 teaspoon baking soda
- ¼ teaspoon coarse sea salt (or kosher salt)
- 1 teaspoon vanilla
- 192 grams almond flour
- 170 grams Lily's or Know Better Foods dark chocolate chips*
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1g | Calories: 110kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 82mg | Potassium: 42mg | Fiber: 1g | Sugar: 5g | Vitamin A: 15IU | Vitamin C: 0mg | Calcium: 33mg | Iron: 0.4mg