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Crunchy Paleo Chocolate Chip Cookies

Great gluten free recipes for every occasion.
  • minutes
  • Serves

INGREDIENTS

1 cup

blanched almond flour (I use either nuts.com or Honeyville)

1/2 cup

tapioca starch/flour (I use nuts.com – many other brands have a metallic taste)

1/4 cup

arrowroot starch (again, nuts.com)*

2 tbsp

coconut flour (nuts.com)*

1/2 tsp

kosher salt

1 tsp

baking soda

3/4 cup

coconut sugar, ground into a fine powder

6 oz

miniature dark chocolate chips (I use Enjoy Life Brand)

3 tbsp

virgin coconut oil, melted and cooled

2

eggs (120 g out of shell) at room temperature, beaten

*NOTE: Arrowroot and tapioca starches have different properties, and I found that a blend of these two worked best in these cookies. If you don’t have both, and would like to use all of one or all of the other, give it a shot and let us know how it goes!