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Perfect Chocolate Chip Cookies (Gluten Free/Paleo)

Ingredients

  • 1 cup superfine almond flour
  • 1/4 cup coconut flour
  • 1/4 cup arrowroot, tapioca, or cassava flour (interchangeable)
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup unsalted grass-fed butter, softened
  • 1/2 cup maple sugar
  • 1/3 cup coconut sugar
  • 1 large egg
  • 1 tsp real vanilla extract
  • 1 cup dark chocolate chips (Enjoy Life is a great brand for allergen and dairy free)

Instructions

  1. Set out 2 bowls, one for dry ingredients, and one for moist ingredients. In the dry ingredient bowl, sift together the flour, baking soda, and salt. Set the bowl aside.

  2. In a stand mixer (or using a hand mixer), cream the butter and sugars together for several minutes until the mixture is uniform and fluffy. Add the egg and vanilla extract and mix until fully combined and uniform.

  3. Slowly add the dry ingredients into the moist, keeping the mixer on low (so the flour doesn't spray everywhere!). Keep mixing until a thick, sticky dough forms and all streaks of flour are gone.

  4. Stir in the chocolate chips by hand. Then, for extra perfect cookies, freeze the dough in separate balls. I line a large plate with plastic wrap, then spoon out the dough with a cookie dough scoop and place them close together on top of the plastic wrap. Once finished, wrap up the plate in plastic wrap and place in the freezer for at least 20 minutes (or you can freeze them overnight or indefinitely, and bake whenever you want).

  5. Preheat oven to 350 F. Line 2 or 3 baking sheets with parchment paper. Space out each cookie dough ball at least 2 inches apart on the parchment paper.

  6. For nonstick cookie sheets, bake for 10-12 minutes. For stoneware, bake for 13-15 minutes. Rotate both sheets halfway through baking. Once the cookies have reached a light golden color, leave them to cool for at least 8 minutes. Then enjoy the most delicious chocolate chip cookies you will ever taste.