Yes, you heard it right. These are grain-free dark chocolate chip Paleo cookies. Yes, they can also easily be adjusted to be Paleo cookies. And yes, they are ooey-gooey and absolutely divine.

Almond Butter, Coconut flakes, Butter, dark chocolate, coconut oil, eggs, paleo flour

I combined dark chocolate chips, coconut, and my favorite nut butter to create a scrumptious gluten and grain-free cookie.

I love dessert. Do I eat it every day? No. Do I enjoy chocolate and cookies on occasion? Of course! I’m human. So when my grandmother asked why I don’t post any desserts on my blog I was stumped-it’s not like I am against having treats every now and then!

I find that the best way to maintain a healthy and happy nutritional life is a balance. You might be hearing that a lot lately but it’s true! We can’t eat cookies every day (even if they’re Paleo cookies!) and we can’t deprive ourselves of a treat every now and then.

There’s a misconception that just because something is gluten-free or organic that it’s automatically healthy. At the end of the day, these are cookies! They have sugar. They have butter. They’re made with quality ingredients and a lot healthier than anything store bought…but they are still a Paleo cookie that needs to be consumed in moderation.

We can’t live our lives depriving ourselves of treats. So live a little. Rejoice. Enjoy a grain-free dark chocolate chip Paleo cookie that ’s a delicious treat!

I used coconut sugar which is always a better option than refined white sugar. It has a lower glycemic index and will not spike your blood sugar as quickly as a standard refined sugar. I also used an organic, grass-fed butter. I always recommend the highest quality dairy if you include it in your cooking. If you want a Paleo option, simply replace the butter with ghee. It won’t drastically impact the flavor.

Take all of the “dry” ingredients and combine in a medium-sized bowl. I used Bob’s Red Mill Paleo flour, my favorite for baking.

Almond butter, vanilla, butter, eggs, coconut oil

Next, place all of the “wet” ingredients in a large bowl. Using a hand or stand mixer, mix until well combined.

Slowly pour the dry ingredients from the medium sized bowl into the large bowl of the wet ingredients. Continue the process of adding about 1/4 a cup at a time, until the wet and dry ingredients are fully combined.

Fold in chocolate chips and coconut flakes. The batter will feel sticky.

Spoon globs of batter onto a cookie sheet. I would recommend using parchment paper for easy removal once they are cooked.

The cookies will cook fast so keep a close eye, careful not to burn the bottom.

I brought these cookies to a party with people who love gluten…and they loved these cookies! With no idea that they were not only gluten-free but grain-free. Enjoy these on your own or with friends.

Dip your cookie in some almond milk and enjoy! Everyone deserves a Paleo cookie treat every now and again!

Grain-Free Chocolate Chip Cookies

INGREDIENTS

1 cup of Paleo flour (I used Bob’s Red Mill, which you can purchase here)

1 stick of grass-fed butter, room temperature (substitute 1/2 cup of ghee to make recipe Paleo)

1/4 cup of coconut oil

2 eggs

Pinch of salt

1 tsp. of baking powder

1 tbsp. of vanilla extract

1/2 cup of coconut sugar

1 cup of dark chocolate chips

1 cup of shredded coconut (optional)

INSTRUCTIONS

1. Preheat the oven to 350

2. Combine Paleo flour, salt and baking powder in a medium-sized bowl. Set aside.

3. In a stand mixer or large mixing bowl combine the “wet ingredients.” Beat the eggs. Add coconut sugar, room temperature butter, coconut oil, almond butter, and vanilla. Combine until the substance is thoroughly mixed.

4. Slowly add the “dry” flour ingredients from the medium-sized bowl into the large wet ingredient mixing bowl, about 1/4 of a cup at a time.

5. Add another 1/4 of a cup when the flour mixture is fully combined. Continue until all the flour has been added to the mixing bowl.

6. With a large spoon, gently fold in chocolate chips and shredded coconut into the batter

7. Using a smaller spoon, drop spoonfuls onto a greased cookie sheet. *Note: Due to this batter’s consistency, parchment paper will maintain the cookie’s structure better than a greased pan. Use parchment paper on top of the cookie sheet over a spray or butter.

8. Bake for about 10 minutes, or until the edges are slightly browned. Let the cookies cool before eating-they will break apart otherwise! Keep a close eye on the cookies as well-they will bake quickly!

Enjoy!!