Big Soft Paleo Chocolate Chip Cookies


Big Soft Paleo Chocolate Chip Cookies

Servings: 18 cookies


  • 2 3/4 cup blanched almond flour
  • 1/2 cup  tapioca starch
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1/2 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup coconut oil, melted
  • 1 1/2 cups dark chocolate chips


  1. Preheat oven to 350 F. and prepare 2 baking sheets with parchment paper.
  2. In a medium-sized mixing bowl combine almond and tapioca flour, baking soda and salt.
  3. In a small mixing bowl beat the eggs, maple syrup, and vanilla extract.
  4. Pour wet ingredients into dry ingredients and mix until combined.
  5. Pour coconut oil into batter and continue to mix until combined then stir in chocolate chips.
  6. Freeze dough for 15 minutes.
  7. Roll dough into tbsp size balls and drop onto parchment lined cookie sheet.
  8. Bake for 12-15 minutes. Allow to cool 5 minutes on cookie sheet, then move to wire racks to cool completely. Enjoy!
  9. These can be frozen and enjoyed later.



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