Introducing… a revolution in my cookie recipes. These are not only The Best Chewy Chocolate Chip Cookies EVER, but they are also the very first Kalejunkie cookie recipe that doesn’t contain tahini. Groundbreaking, right?! However, this isn’t just a tahini-free recipe – it also happens to be gluten-free, dairy-free, and refined sugar-free, making it the perfect chocolate chip cookie recipe to have in your baking toolbox!
If you’ve been to my blog before, then you’ll know the I am the self-proclaimed queen when it comes to cookies. In my world there is truly nothing better than a good chocolate chip cookie, and I have to say, my chocolate chip cookie recipes turn out perfect, every time. Just take my Life Changing Tahini Chocolate Chip Cookies, for example. This recipe is truly, well, life changing, and went viral for a reason. It’s the best!
But back to this cookie recipe. These cookies are a traditional chewy chocolate chip cookie, and they are a nice change when you want a “real” chocolate chip cookie that isn’t packed with nut butter (or tahini, like my Life Changing Cookies are).
What You Need to Make These Perfect Chewy Chocolate Chip Cookies
Coconut oil or ghee: You can use coconut oil or ghee in this recipe. I personally love the taste of ghee for a classic “buttery” taste, but coconut oil is a fantastic option as well. If you don’t want to taste the coconut flavor, I recommend purchasing refined coconut oil.
Coconut sugar: I love using coconut sugar for this recipe simply because it’s an unrefined sugar, but cane sugar will work too, it’s totally up to you!
Egg: You need one large egg for this recipe, and if you don’t eat eggs, that’s ok – you can substitute for a flax egg! To make a flax egg, simply whisk together 1 tablespoon ground flax seed meal + 3 tablespoons water, and let it sit for about 10 minutes to thicken.
Vanilla extract: Vanilla extract is the secret ingredient in all things baking related, so make sure to add it! In most of my recipes, we only use 1 teaspoon, but here we use 2. And that’s because we want that flavor to stand out in this recipe!
Almond flour: I use almond flour in this recipe in order to get the nutritional benefits from the almonds. Almonds are so good for you, and because of the higher fat and protein content than regular flour, they keep you full longer. I have not tested other flours.
Cinnamon: I love the small addition of cinnamon to this recipe.
Chocolate chips: In this recipe in particular, I recommend using big chunks of chocolate instead of chocolate chips, as that is how you get those beautiful puddles of chocolate. You can roughly chop up a few bars, or you purchase these chocolate Hu Kitchen Gems. Otherwise, you can just go with good old-fashioned chocolate chips! What ever you do, use a lot! Measure with your heart and soul!
Baking staples: You’ll also need baking soda and salt so that these cookies bake up properly.
How to Make These Delicious Chocolate Cookies
It simply couldn’t be easier to make these cookies! Your first step is super simple: just mix together the coconut oil/ghee, coconut sugar, egg/flax egg, and vanilla, until it’s nice and smooth. Then, add in the almond flour, cinnamon, salt, and baking soda, and mix everything together until incorporated.
Next, is the best part. It’s time to fold in the chocolate chunks! Give everything a nice fold, then refrigerate the dough for at least 30 minutes (or one hour if you have the patience!). This will help the coconut oil/butter solidify, which will prevent the cookies from spreading too much.
After the dough comes out of the refrigerator, form 12 cookies using a spoon or a cookie scoop and line them up on the baking sheet. Bake for 10-11 minutes, until the edges start to brown. If they still look soft in the middle, that is ok. The cookies will finish cooking while they cool!
That’s it! Sprinkle them with flaky sea salt for a little extra sumthin’ sumthin’, and you’re good to go!
Tips for storing Your Chewy Cookies
I recommend storing these cookies in an air-tight container in the refrigerator. If you leave them on the counter for more than one day or so, they will get soft, so it’s best to maintain their freshness by storing them in the fridge. They will last for up to one week.
More cookies recipes to try
If you like this recipe, then you’ll love these other cookie recipes of mine!
These Chewy Chocolate Chocolate Chip Cookies are paleo-friendly, gluten-free, and have the best cookie texture…ever!
1 Hand Mixer OR Stand Mixer love my KichenAid Hand Mixer as a more budget-friendly option, but if you're a serious baker or just want to splurge, you can't go wrong with a Classic Stand Mixer. These bad boys are not cheap, but they last forever!
1 Baking Sheet You also can't go wrong with a set of solid baking sheets. I love this set from Williams Sonoma, that comes with 3 different sizes!
1/2cuprefined coconut oil, melted and cooled (or ghee)
1/2cup + 2 tablespoonscoconut sugar
1large egg at room temp (or flax egg)
1heaping cupdairy-free chocolate chips or chunks
In a medium sized bowl, mix together the coconut oil/ghee, coconut sugar, egg/flax egg, and vanilla, until smooth.
Add the almond flour, cinnamon, salt, and baking soda, and mix together until incorporated.
Next, fold in the chocolate chunks/chips.
Refrigerate the dough for at least 30 minutes, for the best result.
Preheat oven to 350 F, and line a baking sheet with parchment paper.
Using a cookie scoop or a spoon, form 12 cookies and line them up on the baking sheet.
Bake for 10-11 minutes, until the cookies begin to turn golden at the edges – if they look soft when they come out of the oven, that is ok! They will settle and achieve the perfect chewy texture.
Sprinkle with flaky sea salt and enjoy!
Did you make this recipe?
I’d love to see what you made – tag @kalejunkie in your posts and I’ll re-share!