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Anytime I am creating a new dessert, my goal is to find a way to include as much fiber as possible. Fiber helps slow down blood sugar spikes and it produces a feeling of fullness and satisfaction. In these chocolate chip cookies, ground flax seed helps create a soft texture along with the perfect amount of chewiness. They’re also paleo – full of healthy fats but free of sugar, gluten, dairy, and grain.
Finding good sugar-free chocolate chips is tricky. Since I stopped eating sugar, I’ve become a fan of Lily’s sugar-free chocolate bars. Recently, Lily’s came out with mini chocolate chips. They taste amazing and melt like the real deal. But, when it comes to creating the perfect chocolate chip cookie, I prefer my chocolate chips to be much larger chocolate “chunks”.  So, I simply use two Lily’s dark chocolate bars and cut each piece into thirds for an extra chocolaty experience (instructions below).

After the chocolate, the cookie’s texture is most important. For the perfect balance of soft and chewy, it’s all about coconut oil. I learned the hard way that melting coconut oil is not the way to soften it! This is key, so pay close attention: if your coconut oil is soft at room temperature or around 70 degrees and has no hard chunks, then you should be just fine. However, if you live in Montana, where it’s much colder than that the majority of the year, you can use this technique to soften your coconut oil in order to avoid hard chunks.

And one final cherry-on-top tip: after the cookies have cooled, sprinkle a pinch of Real Salt on the top for a delicious balance of sweet and salty. Okay, now my mouth is watering!

Enjoy.

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Paleo Chocolate Chip Cookies
Print Recipe
Gluten, dairy, sugar, and grain free chocolate chip cookies.
Servings Prep Time
1 dozen 10-15 min
Cook Time
8-10 min
Servings Prep Time
1 dozen 10-15 min
Cook Time
8-10 min
Paleo Chocolate Chip Cookies
Print Recipe
Gluten, dairy, sugar, and grain free chocolate chip cookies.
Servings Prep Time
1 dozen 10-15 min
Cook Time
8-10 min
Servings Prep Time
1 dozen 10-15 min
Cook Time
8-10 min
Ingredients
Servings: dozen
Instructions
  1. Preheat oven to 350 degrees.
  2. Line baking sheet with parchment paper.
  3. Add softened coconut oil to Vitamix or blender. Make sure coconut oil does not have hard chunks (use technique described above).
  4. Add remaining wet ingredients to Vitamix. Blend well.
  5. In a separate bowl combine dry ingredients. Mix well.
  6. Pour wet ingredient over dry. Mix well.
  7. Add Lily's chocolate chips or 2 Lily's chocolate bars cut into pieces. Lily's chocolate chips are delicious, but they're small and when it comes to making the perfect chocolate chip cookie I prefer my chips to be much larger. I used two Lilly's chocolate bars and broke the bar into small pieces, then cut each piece into thirds.
  8. Form 1 inch cookies with spoon and place on baking sheet. Leave 1-2 inches between each cookie.
  9. Bake for 8-10 minutes. Remove when still gooey. Don't wait for cookies to brown (see picture). The cookies will continue to bake even after being removed from the oven. Let cookies cool for 10-15 minutes.
  10. Sprinkle with a pinch of Real Salt.
  11. Enjoy.
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