Paleo Chocolate CHip Hop Cookies


This recipe is seriously a gem.  No wheat, no refined sugar, no butter (not that I’m afraid of butter) – yet they still taste good.  They’re the bomb, in fact.  Only seven ingredients are involved and they’re pretty much all good for you.

Gather all of your ingredients beforehand.  It’s a good habit to get into.

Sift the almond flour and baking soda together in a small bowl.  You know how to do that, right?  Cause I don’t have a picture of it.  The picture I do have is too crappy to put up. But I’m letting myself put this post anyway, even though it’s probably a “no, no” in the blogging world.  It’s ok though, I’m learning to let go of perfection.  Learning to let go of that little voice in my head that telling me off right now, “You made these twice and didn’t get any pictures of the process?!?!  This blog is never gonna work..”

It feels kind of good to ignore it.

Then put the eggs, coconut oil, vanilla extract, maple syrup in another bowl and beat them together.  Stir in the almond flour mixture, add the chocolate chips and voila!  Bake ’em and eat ’em.


This recipe was adapted from “The Paleo Diet Solution Cookbook” by John Chatham (which I scored for free on Amazon!  Aw yea!)

Paleo Chocolate Chip Cookies – Makes about 18 to 24 cookies

Preheat oven to 350 degrees F.


3 cups almond flour

1 teaspoon baking soda

2 large, cage free, organic eggs

1/4 cup maple syrup

1 teaspoon pure vanilla extract

1/2 cup coconut oil – melted

1 cup bitter(or semi)sweet chocolate chips


Sift the almond meal and baking soda together in a medium bowl.  In another medium mixing bowl beat the eggs, maple syrup, vanilla and coconut oil.  Add to the almond meal mixture and stir until well combined.

Fold in the chocolate chips.

On a cookie sheet lined with parchment paper, scoop tablespoon-sized balls of cookie dough about two inches apart.  Bake until a golden crust forms; about 10-15 minutes.  Cool and serve!

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