(The Best!) Paleo Chocolate Chip Cookies


What’s better than a warm, fresh chocolate chip cookie? Honestly not much if you ask me. Whipping up a batch of these on Sunday happens to be my favorite way to conquer that beginning-of-a-new-week overwhelming fear that sets in when my to-do list is too daunting for comfort. Enter: the freshly baked chocolate chip cookie. Dipped in cold vanilla almond milk, they really are the best cure for everything.


Recipe for (The Best!) Paleo Chocolate Chip Cookies 


  • 1/4 cup ghee of grass-fed butter (I’ve been dying to try making these with vanilla bean ghee)
  • 1/4 cup coconut palm sugar
  • 2 tbs honey (the darker, the better)
  • 1 large egg at room temp
  • 2 tsp vanilla
  • 1 1/2 cup almond flour
  • 2 tbs coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup chocolate chips/ chunks (or both!)
  • optional add-in: 1/4 cup chopped walnuts


  1. Preheat your oven to 350°F and line a cookie sheet with parchment paper.
  2. In a food processor, cream together the ghee (or butter), coconut sugar, honey, egg, and vanilla until fluffy.
  3. Add both flours, baking soda, and salt, and mix until just combined then stir in the chocolate (and walnuts if using) by hand.
  4. Using a small cookie scoop, scoop dough onto prepared cookie sheet. Place another piece of parchment on top and gently flatten cookies.
  5. Bake for about 9 minutes, or until golden. Enjoy with a glass of your favorite milk!

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