Description
Ingredients
Scale
- 2 large eggs, slightly beaten
- 1 teaspoon vanilla extract
- 3/4 cup coconut oil, melted and cooled (or unsalted butter for non-paleo/dairy-free)
- 1/4 cup coconut sugar or powdered keto sweetener (like Swerve or erythritol blend)
- 1/2 cup superfine coconut flour
- 1/2 cup superfine almond flour
- 1/2 teaspoon baking soda
- Pinch of salt (optional, enhances flavor)
- 1/2 cup sugar-free chocolate chips (paleo/vegan/keto-friendly as needed), plus more for topping (optional)
Instructions
- Preheat Oven & Prepare Baking Sheets: Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats.
- Combine Wet Ingredients: In a large bowl, combine the slightly beaten eggs, melted and cooled coconut oil (or butter), chosen sweetener (coconut sugar or keto sweetener), and vanilla extract. Whisk until well combined.
- Add Dry Ingredients: Add the almond flour, coconut flour, baking soda, and optional pinch of salt to the wet ingredients. Mix with a spatula or wooden spoon until a cohesive dough forms. The dough may seem slightly crumbly.
- Fold in Chocolate Chips: Fold in 1/2 cup of the sugar-free chocolate chips. You may need to use your hands briefly to work the chips in and ensure the dough holds together.
- Scoop Dough: Use a cookie scoop (about 1.5 tablespoons) or a spoon to scoop portions of the dough onto the prepared baking sheets. Leave some space between cookies. These cookies do not spread much.
- Shape (Optional): If desired, gently press down on the tops of the dough balls slightly to flatten them into a cookie shape. You can also press a few extra chocolate chips onto the tops.
- Bake: Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers are just set. Be careful not to overbake.
- Cool: Allow the cookies to cool on the baking sheets for at least 10 minutes, as they will be fragile when hot. Then, carefully transfer them to a wire rack to cool completely.
Notes
- Flours: This recipe uses a blend of almond and coconut flour, common in keto/paleo baking. Use superfine blanched almond flour and standard coconut flour. Do not substitute all-purpose flour.
- Sweetener: Coconut sugar makes these paleo but higher carb. Use a powdered keto sweetener like Swerve or an erythritol/monk fruit blend for keto/low-carb. Adjust amount to taste.
- Fat: Coconut oil keeps the recipe paleo and dairy-free. Butter can be used if preferred and dietary restrictions allow. Ensure it’s melted and cooled.
- Chocolate Chips: Use sugar-free chocolate chips (like Lily’s) for keto/low-carb. Ensure they are paleo/vegan if needed.
- Dough Consistency: The dough will be different from traditional cookie dough – potentially thicker or slightly crumbly. Use your hands to bring it together if needed.
- Doneness: Cookies are done when the edges are set and lightly browned. The center should look slightly soft but not wet. They will firm up as they cool.
- Storage: Store cooled cookies in an airtight container at room temperature for a few days or in the refrigerator for up to a week.