Ultimate Paleo Chocolate Chip Cookies

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Ultimate Paleo Chocolate Chip Cookies 2

A ‘Killer’ Paleo Chocolate Chip Cookie Recipe

“She’s a Killer, Queen…
Gunpowder, Gelatine
Dynamite with a laser beam…
Guaranteed to blow your mind!
Anytime…”

Yeah, baby. These chocolate chip cookies are that dang good.

“Recommended at the price
Insatiable in appetite
Wanna try?
You wanna try.”

OK. I’ll kill the Queen. (Ha! A Shaun of the Dead film reference and I wasn’t even trying.) But, seriously. Oh yeah, “you wanna try.” And, soon. Most definitely, “Guaranteed to blow your mind!”

This is how it all went down…when I couldn’t get the “Killer Queen” earworm out of my head…

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What does a recipe developer do when she’s frustrated over a recipe that just isn’t working and requires further testing? She takes a break. But, she wants a chocolate chip cookie to go with said break. Like a Toll House® Chocolate Chip Cookie. And, she wants it now. Like, immediately. Oh, and it must be paleo. Talk about asking for the Moon!

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Paleo chocolate chip cookies is what I was lusting after being slightly frustrated earlier this week over a horrid temperamental recipe I thought was going to be oh-so-easy to conquer in paleo form. So, I desperately needed to walk away. Desperately. I had attempted to “walk away” from the kitchen. After all, I was very tired. But, something wouldn’t let me. I needed to scratch an itch…an itch for chocolate chip cookies. Yes, I admit it. I needed chocolate chip cookies to drown my sorrows over my kitchen disasters.

Problem. I didn’t have a fabulous tried-and-true or go-to recipe for a paleo-ized version of Toll House® Chocolate Chip Cookies. Right then and there, I decided and emphatically said to mysef, “Yes. Yes, indeed. The World really does need yet another chocolate chip cookie recipe.” Yeah. She definitely does. The World needs needed another chocolate chip cookie.

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SIDE NOTE: As you can see from all of my photos, I used Ghirardelli® 60% Cacao Premium Baking Chips. I know. (I cannot help it. I simply adore these little dark chocolate “buttons”! Help. Me.) They contain both dairy and soy. And, they are not considered gluten or grain-free either. Although I am not entirely dairy-free with my paleo/primal diet, I do try to limit my dairy intake and concentrate on fermented dairy while avoiding soy entirely—that is, with the exception of chocolate. Dear Chocolate Makers, please stop using soy lecithin as an emulsifier. Please start using sunflower lecithin. And, don’t add dairy to your dark chocolate products. Thank you very much. Signed, Wicked Good Kitchen. There. Hope it helps “the cause”. ;)

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So, I rolled up my sleeves and headed back into the kitchen to whip them up. To achieve the near impossible. My brain was flooded with ideas on how to approach the recipe. As usual, I relied on my skillset in conventional baking. And, I thought I would call for half ghee and half palm shortening—just like I do with conventional baking when I call for half butter and half vegetable shortening. It was worth a try. Luckily, I had everything I needed in my pantry. The stars were aligned. I said a quick prayer to The Man Above and asked for His help and guidance. (After all, I was already behind in my blog posts this week due to time taken up developing a difficult recipe. And, here I was attempting yet another difficult recipe—perhaps even more difficult.) I really needed His help with this “important” mission. (LOL! Important to me, at least.)

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From one difficult challenge, I dovetailed immediately into the next. I kept pressing myself for all the right answers for solutions to the typical problems faced when baking grain-free and how results are usually dry, tasteless “hockey puck” cookies. (Grain-free baking ingredients can be so finicky! And, they’re very expensive as well.) Seriously, I dug deep down and relied on my knowledge base. In fact, I baked and prepared them in my head, first…from start to finish. (Never, ever underestimate the power of prayer or visualization. Every bit helps when faced with difficult challenges…no matter the type. It helps prepare you.) These seemingly minor or insignificant exercises paid off in spades. And, I think Divine Providence was in the air. I’m humbled that this recipe came off so well on the first try. Slam. Dunk. Booyah!

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What makes our Ultimate Paleo Chocolate Chip Cookies wicked good? First, the recipe relies on the ideal ratio 1:1 of ghee for buttery flavor and palm shortening for structure, as well as properly saturating the dry ingredients with the melted fats and free liquids. In addition, the dough is allowed to rest before shaping and baking. Plus, they’re paleo. This means, we now actually have a go-to recipe for nutrient-rich chocolate chip cookies of our childhood dreams that won’t make us feel one bit guilty eating. Second, our paleo chocolate chip cookie recipe delivers every bit of what classic All-American chocolate chip cookies promise in texture…a satisfying crunchy exterior and a soft, moist and chewy center. And, they get all “soft batch-style” upon airtight storage. Oh joy, rapture. Third, our paleo chocolate chip cookies have a flavor profile that is so exceedingly tasty that one must exercise profound self-control to not eat the scrumptious raw cookie dough entirely. Yep, just like irresistible Toll House® cookie dough. YUM. The flavor is truly outstanding…buttery, brown-sugary, with the right amount of vanilla, as well as adequately chocolate studded. The cherry on top is that these Ultimate Paleo Chocolate Chip Cookies do not taste diet-like at all. At. All. Yep…pretty wicked. Wicked good!

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One can argue, but the facts are the facts. These killer paleo chocolate chip cookies, crispy on the outside and moist and chewy on the inside, were meant to be my featured recipe post this week and not that other dastardly one…yet. This recipe was just begging for development. I like to think that the World is a much better place now…now, that we have the Ultimate Paleo Chocolate Chip Cookies to scratch that proverbial itch and to share with others.

Amen. And…amen!

~Stacy

Ultimate Paleo Chocolate Chip Cookies

Yield: Makes over 3 dozen cookies.

Ultimate Paleo Chocolate Chip Cookies

Ingredients

  • 3 cups (336 grams) blanched almond flour, such as Honeyville® Farms
  • 1 tablespoon (7 grams) organic coconut flour, such as Bob’s Red Mill® or Tropical Traditions®
  • 1¼ teaspoons kosher salt (or 1 teaspoon sea salt or regular table salt)
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ cup (60 grams) organic ghee, melted (you could also use coconut oil)
  • ¼ cup (48 grams) organic palm shortening, such as Spectrum®, melted
  • ¼ cup (48 grams) organic blonde coconut palm sugar, such as SweetTree®
  • ½ cup (168 grams) organic light agave nectar
  • 1½ teaspoons unsulphured molasses, such as Grandma’s®
  • 2 large eggs (mine were 103 grams total), at room temperature
  • 1½ tablespoons pure vanilla extract, such as Nielsen-Massey®
  • 1 (10 ounce/283 gram) package Enjoy Life® Semi-sweet Chocolate Mega Chunks, chopped

Preparation

In a large mixing bowl, whisk together flours, salt, baking soda and baking powder; set aside.

In a small prep food processor, or in a large processor if you will be using it to prepare your cookie dough, combine warm melted ghee, palm shortening and coconut palm sugar. Process mixture for 1 minute to help melt and break down the hard larger coconut palm sugar crystals. Add the remaining wet ingredients and process until well combined, smooth and creamy. If using a stand mixer, transfer wet mixture to work bowl.

Add flour mixture and beat with paddle attachment, or process in food processor, until dough is completely blended and smooth. If using a food processor, scrape into a medium bowl. Stir in chocolate chips. Allow dough to rest, uncovered, for 15 minutes at room temperature. This will allow the flours to absorb the free liquids and become saturated. You will notice the dough will become more solid upon standing and more ideal for portioning and shaping before baking.

Meanwhile, arrange oven racks in center of oven and preheat oven to 350º F. Line two insulated baking sheets with parchment paper and set aside. Alternatively, place a half baking sheet atop another and line with parchment paper. Using insulated baking sheets will prevent these nut flour cookies from overbrowning on the bottom as they bake.

Drop cookie dough 1 level scoopful at a time using a ¾-ounce cookie scoop onto the prepared cookie sheets. (If you do not have a ¾-ounce cookie scoop, scoop portions of dough measuring approximately 1½ tablespoons each.) Cookies should be about 1½ inches apart—about 12 per cookie sheet. With fingers, flatten tops of cookies for even baking and ideal shape. These cookies do spread during baking, but not as much as conventional chocolate chip cookies do.

Bake in preheated oven until the edges are light golden brown and centers are still puffy, lightly crackled and appear a bit uncooked, about 10 to 11 minutes. Do not bake over 12 minutes or cookies will be too hard and dry.

Allow cookies to cool significantly on baking sheets, about 8 to 10 minutes, before removing as they are fragile straight from the oven. This cooling time will make them more solid and easy to handle. Using a thin metal cookie spatula, carefully transfer cookies to wire racks to cool completely. Keep cookies stored in an airtight container at room temperature or freeze.

Notes

These almond flour-based chocolate chip cookies are best eaten when cooled completely. Upon storing in an airtight container at room temperature, the cookies are nice, buttery and chewy just like “soft batch-style” chocolate chip cookies.

TIPS

Why Honeyville® Farms Blanched Almond Flour? Honeyville® Farms Blanched Almond Flour can be ordered online via Honeyville Grain at HoneyvilleGrain.com. This recipe will ONLY work with the superfine milling of Honeyville’s blanched almond flour which makes it more of a true grain-free ‘flour’. The blanched almond flour by Bob’s Red Mill is too coarse (not as fine) for this baking project and is more of an almond ‘meal’. The coarse blanched almond flour will cause the cookies to spread into one large mess in the oven. It is essential to use a superfine milled blanched almond flour, such as Honeyville® Farms available at Honeyville Grain online.

Measuring & Baking Tips

Measuring: When measuring almond flour without a kitchen scale, it is imperative that you “pack” the cup full. Each cup of almond flour should measure 112 grams. This is per the manufacturers of almond flour as well as per Dr. Jean Layton, author of Gluten-Free Baking For Dummies. The only way to reach the necessary weight of 112 grams of almond flour, when measuring by volume with a measuring cup, is to pack the cup. Now, there is "lightly packing" the cup, "packing" the cup or "firmly packing" the cup as a rule of thumb. I would say that simply "packing" the cup is ideal versus either lightly or firmly packing the cup because I conducted tests and weighed the flour after each volume measurement method. I hope this information will give you some guidelines to go by if you do not own a kitchen scale.

Baking: When baking the cookies, you will need to watch them closely if you do not have an oven thermometer to calibrate your oven temperature. Cookies and pastries made with nut flours brown quickly and all too easily they can become over-browned. For this reason, whenever I bake delicate buttery cookies or cookies made with nut flours, I like to double-up on the baking sheets to create an insulated baking surface (or use my insulated baking sheets) and then line the pans with parchment paper. Nonstick Silpat® liners are helpful as well.

http://wickedgoodkitchen.com/ultimate-paleo-chocolate-chip-cookies/

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Ultimate Paleo Chocolate Chip Cookies by WickedGoodKitchen.com ~ Finally, a nutrient-rich chocolate chip cookie of our childhood dreams without the guilt and reminiscent of the classic Toll House® cookie with a crunchy exterior and chewy center. Upon airtight storage, they get all “soft batch-style”. Includes vegan option. #healthy #cookie #recipe #paleo #vegan

Ultimate Paleo Chocolate Chip Cookies by WickedGoodKitchen.com ~ Finally, a nutrient-rich chocolate chip cookie of our childhood dreams without the guilt and reminiscent of the classic Toll House® cookie with a crunchy exterior and chewy center. Upon airtight storage, they get all “soft batch-style”. Includes vegan option. #healthy #cookie #recipe #paleo #vegan

Ultimate Paleo Chocolate Chip Cookies by WickedGoodKitchen.com ~ Finally, a nutrient-rich chocolate chip cookie of our childhood dreams without the guilt and reminiscent of the classic Toll House® cookie with a crunchy exterior and chewy center. Upon airtight storage, they get all “soft batch-style”. Includes vegan option. #healthy #cookie #recipe #paleo #vegan

Ultimate Paleo Chocolate Chip Cookies by WickedGoodKitchen.com ~ Finally, a nutrient-rich chocolate chip cookie of our childhood dreams without the guilt and reminiscent of the classic Toll House® cookie with a crunchy exterior and chewy center. Upon airtight storage, they get all “soft batch-style”. Includes vegan option. #healthy #cookie #recipe #paleo #vegan

spatsign

Comments

  1. I hate you a little bit right now. I was so trying to be a good girl, but you always turn me to the dark side. xx

    • LOL! Sorry, girlfriend! But, I love ya. And, I know that you will “need” this recipe one day soon…perhaps when you need it most. Then, you will LOVE me! Hahaha!!

  2. I will take a dozen please. Looking at these pics is as if I am looking at my own kitchen with ingredients prepped – we use the same stuff in baking!! And now I have that song stuck in my head AND totally loved the Shaun of the Dead reference. Awesome movie

    • Thank you, Shanna! I knew I liked you from the start…now, with Shaun of the Dead being a fave film of yours, we are BFFs. LOL! Girl, you ROCK an apron like no one’s business when it comes to baking. I adore the fact that you bake conventional, gluten-free, paleo and vegan…anything, so long as it is baking…like me! Our type is hard to come by…all-natural bakers to include recipes for special diets. Thanks again for the blog love, m’lady! xo

  3. Oh girl, you are a genius! I’m sending this to a couple of my paleo friends and they will DIE!

    • Aww…thanks for the compliment, Sommer! Uh, yeah…Paleo Toll House® Chocolate Chip Cookies just may make your paleo friends faint! Thanks again, girlfriend! xo

  4. WOW! Brilliant!! So now I need to get something called Ghee and palm shortening. I live in Indiana…they will think I’ve lost my mind at the grocery store when I ask where I can find these things. ;-)

    • Thank you, Kate! It is always a good day when I see your smiling face in my comments section. And, you always make me laugh! It is not necessary to purchased ghee if you make your own clarified butter. (Something to keep in mind if you cannot find it locally prepared.) Also, you can easily sub with coconut oil. As for the palm shortening (so much better for you over regular solid vegetable shortening), you could probably find it at a health food store if not your local grocery store. Both ingredients are available at Whole Foods. Happy baking, girlfriend! xo

      • Thank you, Stacy!! :-D

      • Mollie Mango says:

        Thank you! Thank you, for this wonderful recipe, …and for the info above on substitutions. I was going to ask if Coconut Oil could be an option (as I don’t consider ghee really to be “paleo”). You’ve answered my question (and possibly kept my 4-yr old a happy camper)! Mwah!

        • Why thank you, Mollie! Yes, paleo opinions vary with ghee and many vegans will agree with you and automatically reach for their jar of organic extra-virgin coconut oil as a substitute. They are truly interchangeable in baking with taste being the slight difference. Of course, buttercream frosting and other icings will have a slight difference in taste, texture and “mouth feel” between the two. Happy healthy baking for your 4-year-old! xo

  5. Great recipe!

  6. I love that these cookies are gluten-free! They look some yummy and chewy too! I can’t wait to try them out. Maybe tonight!

  7. I love a good cookie and these look awesome!

  8. These look amazing! I really want to try them but I do not eat agave. Is there another natural sweetener I could use? Or maybe increase the coconut palm sugar? Thank you!!!

    • Thank you for stopping by, Kathryn! To answer your question…the best substitute for light agave nectar called for in this recipe would be honey. Although, this would result in a very slightly different texture since honey is a little bit thicker than agave. Also, due to being higher in sugars, your cookies may brown a bit more. Of course, you could also use 100% pure maple syrup or coconut palm nectar as well. Just understand that the color will yield a darker cookie. I would not recommend using more coconut palm sugar in the recipe as it would yield a drier cookie. If you enjoy using coconut palm sugar in your cooking and baking, I would opt for the coconut palm nectar which has a lower GI (glycemic index) than honey or maple syrup. Once again, thank you for dropping by. I hope that I have been helpful to you. Happy baking!

  9. So is there a good place to get all of these ingredients? My brother and I are on a strict Paleo diet and I soooooo want to make these!!

    • Hi there, Kaydee! Thank you for stopping by. To answer your question… All of the ingredients, with the exception of the blanched almond flour, I purchased either at Whole Foods or my local grocery store. The Honeyville Blanched Almond Flour can be ordered online via Honeyville Grain at HoneyvilleGrain.com. This recipe will ONLY work with the superfine milling of Honeyville’s blanched almond flour which makes it more of a true grain-free ‘flour’. The blanched almond flour by Bob’s Red Mill is too coarse (not as fine) for this baking project and is more of an almond ‘meal’. The coarse blanched almond flour will cause the cookies to spread into one large mess in the oven. It is ESSENTIAL to use a superfine milled blanched almond flour, such as Honeyville Farms available at Honeyville Grain online. I truly hope that I have answered your question thoroughly, Kaydee. Meanwhile, happy grain-free and paleo baking!

      • I have all ingredients except the almond flour — I have Bobs Red Mill! Is there any way I can use it for this recipe. How about if I make it a bar cookie! Any thoughts!

        • Hi there, Loretta! If you review the other comments and replies for this post, making bars is what a few have done with this recipe. You really need the finer milled almond flour to make the cookies. Bob’s Red Mill almond meal/flour is definitely more of a meal than a flour. Still tasty, though! Although I have not made this recipe in bar form, do try making the recipe that way. Meanwhile, I hope that I have answered your question to your satisfaction. Happy paleo baking!

  10. I have recently started my paleo adventure witha fitness challenge and some ingredients i’m curious if they are paleo. Is there a way to substitute the agave? And is Molasses Paleo?
    Other than that i really cant wait to try this recipe, i think it will help my chocolate cravings!

    • Hi there, Jolit! Thank you for dropping by. You have posed some excellent questions. The very best way to answer your questions is to state plainly that there is much debate within the paleo community over agave and molasses. Just yesterday, I had an exchange with Melissa Hartwig of The Whole 9 via Twitter over soy and soy lecithin found in chocolate. She basically stated that one should stay away from soy and soy products, but soy lecithin itself, found in chocolate or other products, should not pose a problem. Some within the paleo community feel that agave nectar, being high in fructose as to glucose in a ratio, should not be considered paleo. However, Elana Amsterdam, of ElanasPantry.com, and I believe that since agave is low glycemic (something I need to be very careful of and use it instead of honey which is much higher in GI value with more sugars), it can be allowed in one’s paleo diet within moderation for treats. If you have serious misgivings over agave (I never tell anyone what to do as it is not in my nature), and you feel safe on a paleo diet using coconut palm sugar, you could certainly consider trying coconut palm nectar. Your cookies would just be a little bit darker in color than when using agave or honey. The best part of coconut palm nectar is that it is lower in GI over honey or pure maple syrup. As for molasses, many paleo baking recipes call for it when a brown sugar flavor profile is needed to make the final baked product taste more traditional like ‘the real thing’. You could certainly leave it out of the recipe entirely if you use coconut palm nectar since it, too, can provide a brown sugar flavor. Those who use molasses in small quantities on a paleo diet feel that the nutrition found in molasses offsets the small amount of sugar when only 1 to 2 teaspoons are in a recipe yielding a couple dozen treats. What I would suggest is that perhaps you read up on all of the natural sweeteners available and make the decision as to what is best for you and your paleo diet when it comes to treats. You can never go wrong there! Jolit, I hope that I have answered your questions thoroughly. Once again, thank you for stopping by and happy baking!

      • Stacy, thank you sooo much! i think im literally about to bake these because i need to satisfy my chocolate cravings!

        • Jolit, I am sorry I missed this comment of yours earlier. I have been battling a terrible cold. Meanwhile… YAY! Let me know how your paleo baking went! I hope all went well and that these Ultimate Paleo Chocolate Chip Cookies scratched your chocolate itch!

  11. I’ll take a dozen! Nothing beats a good old fashioned chocolate chip cookie.

    • Thank you, Sylvie! These paleo chocolate chip cookies are very close to the Toll House® variety and extremely addictive, so be forewarned! xo

  12. Its a snow day here in Minnesota and this looks like the perfect recipe and way to spend the day!

    • Thank you for dropping by, Selina! It snowed in Indy as well, but didn’t start until the late afternoon. I hope you enjoyed baking paleo on your snow day!

  13. DELISH! But I didn’t add the baking soda. There’s no acid in the recipe, so it won’t bubble up and create leavening. The baking powder was plenty!

    • Thank you for dropping by, Kim! Also, thank you for sharing your experience using the recipe without baking soda. However, there is indeed acid in the recipe. The acids are found in the chemical composition of the molasses. It is why baking soda is used when making gingerbread or gingerbread cookies. In old-fashioned recipes, baking soda was added into the warm molasses mixture and it does indeed “bubble up” quite a bit! Also, honey contains a number of different acids and I wanted to include baking soda as a leavening agent to cover those who prefer using honey over agave nectar. Just some food science there for ya. Once again, thanks for stopping by and trying out the recipe!

  14. Hollywood says:

    Wow, you really nailed it with this recipe! These turned out so fabulous….you are a genius!!! Now that I am armed with this recipe, I have the confidence that I will stick with the paleo diet/ lifestyle. (chocolate chip cookies are my downfall) I’m really blown away at how good these are, and my 6 yr old loved them too. Thanks for sharing, I’m totally inspired.

    • Thank you for stopping by and sharing your experiences with the recipe! Truly, I am humbled. Thank you sincerely for your compliments. I am so happy to have inspired you with your paleo diet. It can be tough to stick to and it is comforting to know you have a healthy option for a special treat. My goal, as a huge supporter of the paleo/primal and gluten-free communities, is to develop recipes (especially sweet baked indulgences, LOL!) to help those on special diets not to feel so left out. Once again, thank you for such kind words. Now, you have inspired me to create even more healthy paleo treat recipes!

  15. Keri Bolen says:

    Hey! These cookies are amazing! I am wondering if they are kept in an air tight container.. whats the shelf life? I am asking only because my husband is overseas and his troops dont believe him that his wife just made some awesome paleo cookies.. they think thats impossible and the cookies will taste like garbage. So he wants me to send him some :) It takes a little over a week for a package to get from here to there. Any idea? Tips? Thank you!

    • Thank you, Keri! I appreciate the compliment. It is ironic that you posed this question as my next post is a Baking Basics tutorial for Drop Cookies 101 which includes many tips. To answer your question… Generally, home-baked drop cookies (with no added preservatives) keep up to 4 to 5 days at room temperature in an airtight container. Most do not taste very good after 4 days. However, there is some good news about this paleo cookie recipe as a) it contains no dairy and, b) if you use honey, it will act as a natural preservative and “barrier” to bacteria. I would say that you would gain a day or two for each of these ingredient properties. So, we are getting close to your one week open window for shipping overseas. OK, here are some tips… Once the cookies have cooled completely, allow them to stand or “cure” at room temperature on cooling racks for an hour or two. This way, excess moisture can be released into the air and the cookies will not crumble easily from being overly moist in their airtight container while in transit. Also, be sure to layer the cookies with sheets of wax paper. The wax paper will absorb some moisture and provide cushioning as well. There will be enough moisture in the cookies as agave and honey are “humectants” which retain moisture. With the cookies being stored together during shipping, due to their “humectancy”, there would be no need to add a piece of bread or a slice of apple to the container to keep them soft and fresh. The cookies will do that on their own as the texture becomes like “soft batch” chocolate chip cookies. You will definitely be cutting it close with shipping. I would try to bake the cookies early in the morning, allow them to cool and “cure up” for an hour or two before packing and shipping on the same day. This way, you would be shipping them at their freshest. Hopefully, the troops will scarf them down the moment they arrive! Keri, thank you once again for such a great question. I hope you will drop by and share what the troops say about the paleo cookies you baked especially for them! Meanwhile, happy paleo baking!

  16. Mollie Mango says:

    Ugh! Having trouble sourcing a lot of the ingredients here in the UK (even at Whole Foods). Do you know if palm oil is the same as palm shortening? … If I were to substitute the ghee AND the palm shortening with coconut oil, in what ways would the cookies be different (aside from the change in taste from omitting the ghee)? Would it change the consistency/ texture/ chewy-crispy factor? Thanks ever so much!

    • Oh, dear! So sorry, Mollie, you are having troubles sourcing ingredients. Whole Foods should have everything but the fine blanched almond flour. For this recipe, you really do need the Honeyville® Farms brand. As for the palm shortening, it is made from palm oil but is solid at room temperature and is sold in tubs. Palm oil is liquid at room temperature and is sold in bottles. The solid palm shortening is what helps provide this cookie with structure and a soft texture. The ghee can be easily subbed with coconut oil and both share similar properties in this recipe. Your Whole Foods should carry both palm shortening and coconut oil. Have you asked for assistance with a Whole Foods associate? They are always very willing to help locate items within their stores. I would not recommend using all ghee or all coconut oil in this recipe, but you could try it. If you can find grapeseed oil at your Whole Foods, I would recommend Elana’s Chocolate Chip Cookies that are both dairy and grain free at ElanasPantry.com. She offers 3 chocolate chip cookie recipes…with 2 others calling for butter (dairy) and palm shortening, respectively. Mollie, again…SO SORRY to hear you cannot source these ingredients easily! You can always try Amazon.com. I just checked for you and Spectrum® Organics Palm Shortening is available in the 24 ounce size. I hope that I have been helpful to you. Should you have any further questions, let me know. Best of luck to you!

  17. I think you area genius for sticking with this and developing it. Wowzers!

    • Katrina, you are the sweetest! Thank you kindly for the compliments. Recipe development, from the ground up (going “where no man has gone before”, ha!, with either gluten-free or paleo baking) has its challenges and hurdles. But, that’s what really makes me tick in the kitch. Me woman, must conquer. LOL! Thanks again for stopping by. Love to see your smiling face in my comments section! And, many thanks for your tutorials…they’ve helped so much! *mwah!*

  18. These look awesome! Love those big chunks of chocolate!

  19. Hi, I love your photos, so creative! I’ve just began my ‘paleo’ journey in January. I did a Whole30 and that was the strictest/best thing ever. I’m slowly adding a few things back into my repertoire but I’m not sure about the Agave. Is that paleo? Also the baking powder – doesn’t that have corn starch in it? Can you suggest any other acid to add so the science can happen? These cookies look great! Thanks for the great post but I’d love a little more help in the paleo department :)

    • Thank you for stopping by, Laura! Also, thank you for the compliments on my photos. I just use a point and shoot doing the best I can until I get a “big girl camera”, LOL! Congratulations on completing your first Whole30 round! That’s quite an accomplishment and deserves a sensible reward treat-wise. And, yes…slow is the way to go when introducing more paleo foods into your diet. I am mainly primal, but also do paleo. (They kind of overlap.) I believe strongly in the 80/20 rule with allowing some room to treat yourself. When I do treat myself, I try to stick with paleo treats so I don’t go totally off the rails on a crazy train. As for agave nectar, I had answered this same concern, as to it being paleo or not, above, to Jolit. Jolit had the same concerns. Please read over my reply as I think it will be helpful to you. As for the baking powder, you can skip it and just add 1 full teaspoon of baking soda (it will react with the acids in the molasses—or, will react with honey if you use it in lieu of the agave) and you will be fine. Another acid to suggest would be lemon juice. You could try adding 1 teaspoon if you skip the molasses. (An old chocolate chip cookie recipe I have on file calls for adding lemon juice!) I like to add baking powder because it creates cute little crackles on the surface and gives the cookies some added lift during baking (due to the double-acting) creating a nice chewy texture. If you have any other questions as to what is paleo or not, try giving a shout out to Melissa Hartwig via Twitter. She always seems to be willing to answer short questions via Twitter. Meanwhile, I wish you all the best on your paleo journey! Thanks again for stopping by and happy baking! P.S. If you will be baking these cookies as an occasional treat and are fearful of eating too many, portion the dough and “flash freeze” them on a lined cookie sheet in the freezer. Then, put frozen portioned dough into a small zip-top food storage bag taking care to expel the air. Then, insert that bag into a heavy-duty zip-top freezer bag and label it with a date. This way, you will have frozen cookie dough at the ready to bake a small batch of cookies to enjoy…when you need a little treat.

  20. These look so good! I’ll have to give them a try!

  21. okay, so I often get so excited about recipes that I will sometimes not read all the way through it before I start. This was the case with this recipe, but everything turned out okay anyway. I bought all of the ingredients, but I could not find the blanched almond flour so I ended up using almond meal because it was all I could find. Once I actually made the batter I read the note that said that almond meal will not work. I also did not have parchment paper or insulated baking sheets. I decided to let my batter sit extra time and instead of making cookies I made a bar. I used a coconut oil spray on the baking sheet and cooked them at a lower temp (325 for the first 15 minutes, then I went to 300) AND I covered them with foil once they started browning on top. Like I said, still delicious, I was able to save this recipe. Just in case you are like me and don’t read all the directions first, follow these steps and you will have very soft chocolate chips bars! Yum! Thanks for posting!

    • Glad you were able to save your recipe with all of the changes! A friend of mine in NY did the same…made them into bars because she only had almond meal as her order did not arrive yet for almond flour from Honeyville Farms. Grain free baking is indeed a different animal. Next time, you will know exactly what to do for a killer-tasty and satisfying paleo chocolate chip cookie. I’m so glad you stopped by to share your comments and that you tried my recipe. Happy paleo baking!

  22. Making these to-night for my gluten free bestie who’s coming to town! They smell goooooooooooood!

    • Yay! You are such a good pal, Ashley, to bake these cookies for your bestie. They will love you forever. Enjoy! xo

  23. Is there any way this can be made a bit crunchier instead of the soft batch version?

    • Thank you for stopping by, J! About the recipe…it was developed to be moist and chewy, not a crunchy cookie. But, don’t worry. I am always developing paleo recipes and I will work on a crunchy cookie next!

  24. Sorry one more question, brought it to work it was devoured so fast only one thing they said was it was too sweet, is there one thing i can cut out that can this yummy cookie less sweeter and a bit more crunchier?

    • J, so happy to hear that everyone enjoyed and devoured these cookies you baked and shared. As for being too sweet, perhaps try cutting out the coconut palm sugar and just go with the agave. It is worth a try and should help. Also, instead of agave nectar, you could try using coconut palm nectar. Just some ideas for you to try. Happy paleo baking!

  25. Is it possible to make your own almond flour in the the food processor?

    • Thank you for stopping by, Sarh! To answer your question…unfortunately, for this particular cookie recipe, an almond meal would not be sufficiently fine enough–even if made in a home kitchen food processor. You really do need a true fine-milled almond flour, such as the one by Honeyville® Farms, as recommended for this recipe. I hope this information is helpful to you. Meanwhile, happy paleo baking!

  26. Paleo Newbie says:

    Stacy-

    I have been craving something sweet and just started my Paleo diet. I went to Fairway Market and Trader Joe’s to round up the supplies. I got everything but had a question about the Organic Palm Sugar. I bought Madhava Organic Coconut Sugar is that the same as the sweet tree version? The ingredients are listed as: Organic Granulated Coconut Nectar. Also, for anyone looking for blanched almond flour, Bob’s Red Mill makes a version as well. I cannot wait to make these, they look divine.

    • Hi there, Paleo Newbie! Thank you for stopping by and for trying out my recipe for Ultimate Paleo Chocolate Chip Cookies. You will love them and they definitely scratch that proverbial sweet tooth itch. Yes, 100% Organic Granulated Coconut Nectar is the same as 100% Organic Crystallized Coconut Palm Nectar, such as SweetTree brand. It’s just a different way of saying the same thing. However, although Bob’s Red Mill offers Almond Meal/Flour it is more like an almond meal than a flour and is not as finely milled as Honeyville® Farms which is more like a true almond flour. There will be a significant difference when baking with Bob’s Red Mill with this recipe. In fact, if you read some comments above, you will see that people had success in baking with Bob’s Red Mill brand by turning this recipe into bars. I hope that I have answered your questions fully and completely. Meanwhile, best of luck to you on your journey and happy paleo baking!

  27. Michelle says:

    Hi…love the look of your cookies! I was reading what you said about not using Bob’s Red Mill because it is too coarse. I have a Vita-Mix and a Breville food processor — will the flour grind down fine enough with either of those to use in your recipe? Also, just learned how to make almond milk and have pulp left over that I put in dehydrator and am going to grind that down as well. I am new to Paleo/Primal/Raw way of eating and am enjoying the blue blazes out of myself. I don’t feel deprived anymore……exceeeepttttt when I run out of my new style of treats. :)

    • Thank you for the compliments, Michelle! The cookies even taste better than they look. To answer your question, although Bob’s Red Mill offers Almond Meal/Flour it is more like an almond meal than a flour and is not as finely milled as Honeyville® Farms which is more like a true almond flour. There is a significant difference when baking with Bob’s Red Mill with this recipe. Unfortunately, attempts to grind down the flour further does not work with home kitchen appliances. In fact, if you read some comments above, you will see that people had success in baking with Bob’s Red Mill brand by turning this recipe into bars. I hope this information helps you! Meanwhile, thanks for stopping by and happy paleo baking!

  28. Michelle says:

    Oops…just saw that you answered somebody else with the same question. Unfortunately, shipping to Alaska is insanely prohibitive overall. :( So these probably won’t get made.. You have other fun recipes to try though. :)

    • Oh dear…that is so true! So sorry about that. Honeyville would gladly ship to you in Alaska, but it would be very expensive. I truly wish there were a solution for you here. If you ever travel to where you can have Honeyville ship at a reasonable rate, do know that you can stock up because their almond flour freezes well. Good luck to you, Michelle. And, thanks again for stopping by!

  29. The dough was incredibly dry for me. Allowed the dough to sit for 15 and it did not get better. Added more coconut oil, so I’ll see if that works.

    Not very impressed with this recipe so far.

    • Thank you for stopping by, Robert! I am truly sorry you had trouble with the recipe and it turned out too dry for you. These are very moist cookies with a good chew and the dough should be very wet before allowing it to sit for the flour to absorb some of the liquid before baking. If you are measuring by volume (using cups and spoons vs. by weight with a kitchen scale), this could be the problem. It seems as though you are either over-measuring the dry ingredients or under-measuring the wet. When I develop my recipes, I use a scale with a readability to .1 grams and it was designed for medical laboratory use. So, my measurements are extremely accurate. I do hope you will give the recipe another go. If you measure the flour by volume, try not to pack the cup too tightly and be sure to measure enough liquid ingredients. Many people have had excellent results with this recipe. Meanwhile, thanks again for dropping by. Good luck and happy paleo baking!

  30. Holy $!?@! These are the best damn cookies ever! I have made them numerous times and even brought them to events and everyone wants the recipe. Thank you soooooo much for this recipe. I have tried a lot of paleo cookie recipes but yours is by far the best and worthy of the title “Ultimate Paleo chocolate chip cookie”. Do you have anymore paleo recipes?

    • Aww…thank you, SamJo! I’m glad you have enjoyed the recipe and shared it with your friends. I appreciate you taking the time to comment on my blog and to share your positive experiences with the recipe. I crave these cookies constantly and am always whipping up a batch! To answer your question…yes. I do have several more paleo baking recipes to share here on the blog. In fact, I am even writing a paleo baking cookbook. I hope you will check back as I will be sharing some breakthrough recipes soon. Once again, thank you. Wishing you all the best on your paleo journey and in the New Year!

  31. I’m new to Paleo, and let’s not kid ourselves, they aren’t as good as Toll House. But they are a reasonable facsimile and I can eat them. So I’m happy about that, and I thank you for getting these as close as they are, and I’m sure in time I will like them just as much.

    • Hey there, Ro! Thanks for writing and for the compliments. You are right. While I never said these paleo-ized Toll House cookies are identical, they certainly satisfy the crave for them. It is amazing what eating paleo for life can do for you. You will slowly crave less sugar and will easily be satisfied with cookies and other paleo treats such as these. Cravings never stop, but it’s like the set point on your taste buds is reset. My husband eats a conventional diet and whenever I taste foods that I once enjoyed (like Nutella) it tastes way too sweet. Now, for instance, I enjoy Justin’s Chocolate Hazelnut Butter Blend. You’ll see…it’s quite amazing. Thanks again for stopping by. Wishing you all the best on your new paleo journey!

  32. Stephanie says:

    I stumbled upon this post when looking for a recipe to take to a Super Bowl party. These cookies are a-ma-zing! Maybe a touch too sweet for my tastes, but so much like Tollhouse I forgot they were Paleo! This is my new go-to chocolate chip recipe. Thanks.

    • Thank you for writing, Stephanie! I’m so glad you now have a go-to chocolate chip cookie recipe that is paleo. It was kismet the day I baked these and then went on to eat half of the batch. ;) Recipe development is usually much more involved (read: more testing) when it comes to paleo recipes. The stars were aligned and it was, literally, one and done. I was just delighted when these Toll House-like cookies emerged from the oven. Thanks again for stopping by. If your favorite team is playing in the Super Bowl, I hope they win!

  33. Thank you for the Link Love, Penelope and Pip!

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