Chocolate Chip Cookies (Paleo, low carb, dairy free, grain free)

Introducing a recipe long overdue….Soft Paleo Chocolate Chip Cookies. A.k.a my dinner last night….(hangs head in shame, but not really #sorrynotsorry)

I don’t know why these classic chocolate chip cookies have not come up in my line up sooner. Chocolate chip cookies are like home aren’t they? They are warm and contrasting. You have the “vanilla” cookie with the chocolate chips, the chips get all soft and melty and they are totally hard to resist. I put the leftovers (there weren’t many) in a cookie jar and they were gone by the next day.

I mean can anyone not remember chocolate chip cookies from their childhood? Whether home made or sliced off of a log of Pillsbury, these puppies would fill your home with a delicious aroma of joy. Smell them? Mmmmm!

Personally my favorite cookie texture is Middle=soft and cakey, Crest and Bottoms=crisp and crunchy. These are the perfect marriage of the two textures and I LOVE how they turned out!

Chocolate Chip Cookies

1/2 cup butter or ghee, softened

1/2 cup coconut sugar

1 tsp vanilla extract

2 eggs

2 1/2 cups almond flour

1 tablespoon tapioca flour

1/2 tsp cinnamon

1/2 tsp baking soda

1/4 tsp salt

1 cup Lilly’s Stevia sweetened chocolate chips

Preheat oven to 350º and spray a cookie sheet with non-stick coconut oil spray. Mix dry ingredients and set aside. Add sugar, butter, and vanilla and mix well. Add eggs and mix, then add dry ingredients and mix until combined. Stir in chocolate chips. For the softest middle, refrigerate for 15 minutes before baking, for crunchier (but still fairly soft) cookies, scoop onto cookie sheet right away in tablespoonfuls and bake for 12-15 minutes.

Let me know if you try them out and don’t forget to share using the buttons below!!