These amazing chocolate chip cookies are a gluten-free, grain-free and dairy-free version of this family favorite comfort food!
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The Paleo Eats cookbook gives you some of your old favorite comfort foods reborn as paleo - like the easy chocolate chip cookie recipe shared below. These homemade cookies use almond flour in place of regular flour and are sweetened with dates.
This post may include affiliate links. For more info, see my disclosure here.
Ingredients you'll need
This recipe keeps things simple to allow the wholesome ingredients to shine. Best of all, you can feel good about indulging because they are naturally sweetened and made with real food.
- whole dates
- superfine almond flour
- unsweetened shredded coconut
- egg
- maple syrup
- sea salt
- vanilla extract
- cinnamon
- gluten-free, dairy-free chocolate chips
How to make them
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper.
- In a food processor, pulse dates for 30 seconds to break them up. Add almond flour, coconut, egg, maple syrup, salt, vanilla, and cinnamon. Pulse for 1 minute to combine.
- Remove the lid and stir in the chocolate chips by hand.
- Scoop a large spoonful of dough and shape it into a 2-inch ball. Place on prepared baking sheet. Use a cup to gently flatten the ball to ½ inch thickness. Repeat with the remaining dough.
- Bake until golden brown, for about 10-12 minutes. Remove the baking sheet from the oven and let cool on a wire rack.
How to store
For best results, allow the cookies to cool completely on the baking sheet before enjoying or storing them. To save some for later, gently transfer the cooled cookies to an airtight container.
They can be stored at room temperature for up to 5 days (if they last that long!). Be sure to seal them tightly so they stay fresh.
Paleo Eats
Transitioning to a paleo-friendly diet can be intimidating. You may wind up buying new ingredients that you have never even heard of before, let alone used - some of which can be pretty darn expensive.
Enter Kelly Bejelly's cookbook, Paleo Eats: 111 Comforting Gluten-Free, Grain-Free and Dairy-Free Recipes for the Foodie in You. Paleo Eats is more than your average paleo diet cookbook. Kelly knows firsthand how tough going paleo can seem at first, especially when bringing your family along.
To help you navigate these waters and smoothly transition your family to this diet, Kelly has included a few special sections in Paleo Eats, including how to go paleo without breaking the bank, find the freshest, "cleanest" veggies, work with new-to-you paleo ingredients, and recreate your own family-favorite recipes.
You'll love dishes like Sweet and Sour Meatballs, Southern Fried Chicken, Lamb Gyro Burgers, Cherry Toaster Pastries, Caramel Apple Cinnamon Rolls - and, of course, these Chocolate Chip Cookies.
Paleo Eats Chocolate Chip Cookies
Ingredients
- 8 whole Deglet Noor dates pitted
- 2 cups blanched superfine almond flour
- ½ cup unsweetened shredded coconut
- 1 large egg
- 1 tablespoon maple syrup
- ¼ teaspoon sea salt
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ½ cup dark chocolate chips (gluten and dairy-free)
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- Place the dates in a food processor and pulse for 30 seconds to break them up. Add the almond flour, coconut, egg, maple syrup, salt, vanilla, and cinnamon and pulse for 1 minute to combine.
- With a spoon, mix in the chocolate chips.
- Shape a large spoonful into a 2-inch ball and place it on the prepared baking sheet. With a cup, flatten the ball to ½ inch thick. Repeat with the rest of the dough.
- Bake for 10 to 12 minutes, or until golden brown. Remove from the oven and let cool on a rack before serving.
Notes
Nutrition
Recipe and photo reprinted with permission from Paleo Eats: 111 Comforting Gluten-Free, Grain-Free and Dairy-Free Recipes for the Foodie in You by Kelly Bejelly (Victory Belt Publishing Inc.). I received a complimentary review copy of this book.
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