What would the world be like without chocolate? I just don’t know. In most cases, I can take sugary foods or leave them. It’s been a long road getting to this place, but I’m finally here. One thing I don’t deny myself is a little bit of dark chocolate. These super simple paleo chocolate chip cookies hit the spot.
Vanishing Paleo Chocolate Chip Cookies
Whenever I make these cookies, I have this vision in my head that I’ll actually make enough to freeze. This way, I won’t have to make more right away – and I’ll have enough for my kids’ lunches, or a quick chocolate pick-me-up just for me! This hardly ever happens. Probably like you, after I make cookies, I leave them out to cool. After that, I transfer them into two airtight containers – one for the counter and one for the freezer. Somewhere in between the cooling phase and storing phase, there is a significant dent in the cookies I just made.
I don’t know why I’m always surprised – or why I even bother asking who the culprit(s) is who made off a good chunk of fresh-baked cookies that should have lasted for at least a few days. “Who ate half the cookies?” With three kids between the ages of 3 and 12, they play off each other’s ability to say “I don’t know” with the straightest of faces – despite the fact that they each have specs of chocolate around their mouths. It’s really incredible, and something I really don’t get too mad at. I mean, they love the cookies, right? That’s a good. thing.
The cookies are actually on the low end of sugar. Not including the dark chocolate chips, each cookie has right around 2 teaspoons (or just over 8 grams of sugar. There is also a healthy amount of coconut oil as well. Coconut oil will always be my favorite type of fat to bake with – mostly because it’s a great medium chain triglyceride (MCT) that converts to energy faster than any other type of fat. I’m not entirely opposed to baking with butter, and you can certainly substitute butter for coconut oil in this recipe, but the benefits of coconut oil are so great that I don’t want to miss out on them. (Want more info on great foods I love. Check this list of 12 foods out.)
You can get some benefit out of butter, too, but usually the best benefits some from grass-fed organic butter, which can be kind of expensive.
The grain-free flour base for this recipe is a perfect ratio of coconut flour to arrowroot flour. I love, love, love arrowroot flour because it’s so versatile. It’s also not terribly expensive – so I usually have a few bags in my pantry at all times. The ratio I usually work with is 2 parts coconut flour to 3 parts arrowroot flour.
I hope you enjoy this recipe. Let me know what you think in the comments. And don’t forget to check out the NOTES in the recipes for modifications you can make if you don’t have all the ingredients. If you like this recipe, you might also like my grain-free snickerdoodles!