This recipe for egg-free Paleo chocolate chip cookies is both simple and tasty. It’s a go-to recipe at my house when we want something sweet without too much effort.
If you’ve made my Almond Flour Biscuits, you’ll notice the ingredients list for these egg-free Paleo chocolate chip cookies is very similar. The cookies are sweeter and more moist than the biscuits, thanks to the addition of applesauce and chocolate chips. Vanilla extract (homemade if possible) rounds out the flavor.
A key ingredient in these cookies is almond flour, and I recommend only one kind: Honeyville blanched almond flour. Blanched means there are no skins in the flour, just almond meat, and it’s typically ground more finely than almond meal.
Almond flour is perfect for gluten-free and Paleo baking. High in protein and dietary fiber, it provides a hearty flavor and consistency to baked goods. No empty calories here!
Always work with almond flour at room temperature. I find it best to keep a small amount on hand in the pantry. For me, that’s about 3 pounds because of how quickly we go through almond flour at my house. If you use less almond flour at your house, you’ll want to adjust accordingly. Store the rest of your almond flour in an extra fridge or freezer to keep it fresh.
A few of my favorite recipes with almond flour:
I used to make my own chocolate chips from my favorite dark chocolate bars, but have since switched to using Enjoy Life mini chocolate chips. They are the only chocolate chips I’ve found that pass the Paleo test.
Enjoy Life chocolate chips are free from: gluten, grains (including corn), GMOs, hydrogenated oils, artificial anything, and major allergens (wheat, dairy, eggs, soy, peanuts, tree nuts, casein, potato, mustard, sesame, sulfites, fish, crustaceans, and shellfish).
Maybe it’s just me, but the fact that they come in mini chips seems to stretch them further. Which means I can use fewer chocolate chips to achieve the same sweet results. #momwin
- Preheat oven to 350°.
- Add dry ingredients to a large bowl and whisk to combine.
- Add wet ingredients to the dry ingredients and stir to combine.
- Add chocolate chips and stir.
- Form small balls, place on cookie sheet and then flatten them a bit using two fingers and pressing lightly.
- Bake 8-10 minutes, until lightly browned.
- Cool, and serve.
- Store in the fridge.
Kathleen Henderson is the Yankee behind the Homestead, where she keeps up with Mr. Native Texan, three busy boys, a large dog, an assortment of chickens and an organic garden on three beautiful acres in Northern Virginia. Yankee Homestead is where she organizes her tips, tricks and resources for a healthy life. Favorite topics include real food recipes, gluten-free living, essential oils and home remedies, all things natural and nontoxic, plus mommy musings and homeschooling resources. Find out more on the About page