I mean, who doesn't like chocolate chip cookies? The metly, gooey chocolate and aroma that spreads throughout the entire house while baking is pretty much the best thing ever. It's hard to make a bad cookie, but it's also hard to make "the best chocolate chip cookie ever." So I'm not going to say these are the best paleo chocolate chip cookies ever, because I really haven't made that many and I'll certainly be testing more recipes in the future. But I can say that these are pretty dang delicious. My old roommate (as in she no longer lives with me, not that she's old age wise!) even said they were the best cookies she's ever had, and she doesn't eat a paleo diet. She loved that you could taste the sea salt in them.
I really love baking with cassava flour because it's a great nut-free option, it's much more fine than almond flour, it's a little bit cheaper, and I find that it gives the most similar texture as regular white flour. However, if you don't have cassava flour, you could probably substitute almond flour for this recipe. I wouldn't recommend substituting the coconut sugar with honey or maple syrup because it would definitely change the texture of the cookie. You could, however, sub coconut oil with unsalted, grass-fed better if you eat dairy.
These cookies also taste delicious out of the freezer. If they're not all gone after baking, pop them in the freezer and enjoy any time you like straight from the freezer! They provide a perfect crunch but are still a bit soft on the inside.
1 cup cassava flour
1/4 cup tapioca flour
1/4 cup arrowroot flour
6 tablespoons coconut oil (soft/room temperature, not melted)
1 cup coconut sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
1 tsp vanilla extract
1 egg, room temperature
1 1/4 cup chocolate chips (or chunks - I like Enjoy Life)
1. Preheat oven to 350°F
2. Sift together flours, baking soda, baking powder and sea salt
3. With stand or hand mixer, in a large bowl, beat coconut oil and coconut sugar on medium speed
4. Beat in vanilla on medium speed
5. Beat in egg on low just until combined
6. Stir in flour mixture until incorporated on low
7. Mix in chocolate chips with a wooden spoon
*Optional: place dough in fridge for 1 hour (this helps them keep their shape while baking). You could also top these with coarse sea salt for a little extra kick.
8. Roll dough into 2'' balls and flatten a bit on a cookie sheet lined with parchment paper
9. Make sure to have room in between cookies
10. Bake for 10-13 minutes or until desired doneness (longer for crunchier, less for softer)