These Paleo Coconut Flour Chocolate Chip Cookies are buttery, soft, chewy, and so chocolatey! You won’t believe they’re gluten-free, grain-free, and refined sugar-free!
- ¼ cups Ghee, melted
- ¾ cups Coconut sugar, packaged
- 1 Egg, at room temperature
- 1 Room temperature of egg white
- 1 tbsp Vanilla
- 6 tablespoons Coconut Flour Sifted And Wrapped (42g)
- ¼ teaspoons Salt
- ¼ teaspoons Baking soda
- 5 tablespoons chocolate chips, divided
Line two baking sheets with parchment paper and set aside. Preheat the oven to 350ºF.
In a large bowl, using an electric mixer, beat the ghee and coconut sugar until well blended, scraping down the sides of the bowl as needed. Add egg, egg white and vanilla and beat with electric mixer until well blended, scraping down sides of bowl as needed.
In another medium-sized bowl, combine the coconut flour, salt, and baking soda. Stir in the dry ingredients. Stir in 4 tablespoons of chocolate chips. Place in the freezer for 20 minutes.
Drop a cookie scoop onto parchment paper, press down lightly for thicker, chewier cookies or press down half an inch for thinner, crispier cookies. Add 1 tablespoon of remaining chocolate chips over cookies.
Bake until golden brown, about 15 to 16 minutes. Leave to cool completely on the dish. Devour.