Paleo Chocolate Chip Cookies

Instructions

1. Step 1

   Preheat the oven to 175°C. Line a baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Whisk the almond flour, coconut flour, baking soda, and salt together in a large mixing bowl.

   Ingredients used: 192.0 gr Almond Flour, 3.0 gr Baking Soda, 16.0 gr Coconut Flour, 1.5 gr Fine Salt

   Cookware: Large Mixing Bowl, whisk

3. Step 3

   Whisk the coconut oil, maple syrup, egg, and vanilla extract in a medium mixing bowl until smooth.

   Ingredients used: 60.0 ml Coconut Oil, 1.0 piece Egg, 60.0 ml Maple Syrup, 5.0 ml Vanilla Extract

   Cookware: Medium mixing bowl, whisk

4. Step 4

   Pour the wet mixture into the dry mixture and stir until no dry patches remain.

   Cookware: Large Mixing Bowl, Silicone spatula

5. Step 5

   Fold the dark chocolate into the dough until evenly distributed.

   Ingredients used: 85.0 gr Dark Chocolate

   Cookware: Large Mixing Bowl, Silicone spatula

6. Step 6

   Chill the dough until firm enough to scoop.

   Timer: 20 min (fixed)

   Cookware: Large Mixing Bowl

7. Step 7

   Scoop the dough into 12 portions on the prepared baking sheet. Gently flatten each portion to about 1.5 cm thick.

   Cookware: baking sheet, Cookie scoop

8. Step 8

   Bake at 175°C for 10–12 minutes, until the edges are lightly browned and the centers are set.

   Timer: 10 min (fixed)

   Cookware: baking sheet, oven

9. Step 9

   Cool the cookies on the baking sheet for 10 minutes, then transfer them to a wire rack to finish cooling.

   Timer: 10 min (fixed)

   Cookware: baking sheet, wire rack