Who knew there were so many cookie monsters out there looking for yet another Paleo chocolate chip cookie?!
A month or so ago, I put the question out there on the ol’ Instagram-averse to see if there was any interest and it was an overwhelming “YES PLEASE!” Which was mind blowing. If you Google “paleo chocolate chip cookies” you know how many links come up? So MANY! Biggest difference here I suppose is the fact that there is only ONE flour involved, that being Otto’s Cassava Flour. Paleo baking made so much easier!
A remake of a family favorite I used to make years ago, and they turned out really nice. All the cookie monsters here that tested them enjoyed them quite a bit!
As a note, you’ll notice the color here is darker than a traditional chocolate chip cookie. I love using maple sugar in place of granulataed sugar and since it is such a beautiful amber color naturally, it lends to the golden color of this cookie. Not to mention that there is also coconut sugar involved, also naturally a dark amber color. All good, the taste is terrific and your taste buds aren’t going to even know that there’s a color difference.
There are a couple options in the baking of this cookie. IF you prefer a cakey, soft cookie. Refrigerating the dough is a must. IF you enjoy a flatter cookie that ends up being a bit crisp as it cools, bake without refrigeration. Your choice and equally delicious either way!
Hope all you cookie monsters enjoy this fun recipe. Please tag us if you make it over on Instagram – we LOVE seeing other folks making our recipes so much!
Links to our favorite recipes/ingredients used in this recipe:
soft & cakey chocolate chip cookies
yet another paleo, cakey chocolate chip cookie
- 1 ¾ cups Otto’s Cassava Flour
- ½ tsp Redmond Real Salt
- ½ tsp baking soda
- ¾ cup grass fed butter, softened (can sub organic shortening or ghee)
- ¾ cup maple sugar
- ¾ cup coconut sugar
- 2 eggs, room temperature
- 2 tsp vanilla
- 1-1½ cups chocolate chips
- In a small bowl, add cassava flour, salt and baking soda, whisk to combine and set aside.
- In a stand mixer with whisk attachment or large bowl with a hand mixer, add butter & mix just to loosen it up a bit. Toss in sugars and mix until well combined.
- Add eggs one at a time, mixing after each till well incorporated. Add vanilla, mix well.
- Add flour mixture to wet ingredients, mixing until well combined then adding in chocolate chips with a final mix to combine.
- Scoop dough into ping pong ball sized dough balls and refrigerate for 20 minutes. While chilling, preheat oven to 325°. Once chilled, place on baking sheet lined with parchment about 2″ apart. Bake approximately 14-16 minutes or until just golden brown and middle is set. If you like a crisper cookie, no need to refrigerate. Simply bake in a preheated 325° oven for 11-13 minutes or until just golden and middle is set. These will spread a bit more as they bake and crisp up a bit as they cool.
- Once baked, let set for a few minutes on baking sheet then remove to cooling rack to finish cooling. Leftovers can be stored at room temperature in an air tight container.