Chocolate Chip Cookies

Who needs a bakery when you have my Chocolate Chip Cookies recipe? They are crispy on the outside, ooey gooey on the inside, have a hint of butter and they’re grain & refined-sugar free. You can make these dairy-free by substituting the clarified butter with coconut oil. If you make these with my cassava ap flour blend, you’ll want to decrease the amount of flour to 1 c.

Primal Recipe Tester Chocolate Chip Cookies

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Chocolate Chip Cookies
Primal Recipe Tester Chocolate Chip Cookies
Prep Time 15 minutes
Cook Time 8-10 minutes
Passive Time 45 minutes
Servings
13 3 inch cookies
Ingredients
  • 1 1/4 c Grain-Free AP Flour Blend Make it with almond flour
  • 3/4 c coconut palm sugar Buy it
  • 3/4 c Enjoy Life Mini Chocolate Chips Buy it
  • 1 pastured egg
  • 3 tbsp clarified butter, melted
  • 3 tbsp refined coconut oil, melted Buy it
  • 1 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1/4 tsp Himalayan pink salt
Prep Time 15 minutes
Cook Time 8-10 minutes
Passive Time 45 minutes
Servings
13 3 inch cookies
Ingredients
  • 1 1/4 c Grain-Free AP Flour Blend Make it with almond flour
  • 3/4 c coconut palm sugar Buy it
  • 3/4 c Enjoy Life Mini Chocolate Chips Buy it
  • 1 pastured egg
  • 3 tbsp clarified butter, melted
  • 3 tbsp refined coconut oil, melted Buy it
  • 1 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1/4 tsp Himalayan pink salt
Primal Recipe Tester Chocolate Chip Cookies
Instructions
  1. Combine the coconut palm sugar, melted clarified butter and melted coconut oil in a large bowl and mix with a hand blender on medium speed for 2 minutes.
  2. Add the egg and vanilla and blend for 1 minute.
  3. Add the rest of the ingredients except the chocolate chips and use a mixing spoon to mix until combined.
  4. Fold in the chocolate chips then place the dough in the refrigerator for at least 30 minutes. 24 hours is ideal, but who's really going to wait that long?**
  5. Preheat oven to 350 °F with rack in the center.
  6. Drop the dough by rounded spoonfuls 2 inches apart onto ungreased cookie sheets.*** Bake for 8-10 minutes or until edges turn golden brown.
  7. Let cookies cool for 5 minutes then transfer to a wire rack to cool for another 10. Enjoy every bite!
Recipe Notes

*For cakey cookies use softened clarified butter and coconut oil instead of melted.
**If you do let the dough rest in the refrigerator for 24 hours, you may need to increase the bake time by 1-2 minutes.
***To get cookies with an uneven top, roll dough into a ball, gently tear the ball in half then smoosh dough back together with torn sides up.

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Margo

These cookies are so good! Can’t stop eating them. Thank you so much for the recipe. Will make these again and again.

Juli @ PaleOMG

Best paleo cookies OF ALL TIME!!

Susan

I am in Australia and Juli shared this post on her fb page recently so I had to order some cassava flour from interstate to make these. OMG so worth it thank you! My kids are going to love these tomorrow if there’s any left ?

ann

Your link for the grain free flour doesn’t work. Can you fix the link or send me that recipe? Thank you

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