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KALEJUNKIE-Chocolate chips cookies-8
  • Gluten Free
  • Paleo Friendly
  • Refined Sugar Free

4.55 from 11 votes
Home | Recipe | Desserts | Cookies

The Best Chewy Chocolate Chip Cookies

Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Protein 4g
Carbs 15g
Fats 19g
These Chewy Chocolate Chocolate Chip Cookies are paleo-friendly, gluten-free, and have the best cookie texture…ever!

Recipe by:

Nicole Modic

April 24, 2022
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    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!

    A plate of the best chewy chocolate chip cookies. The cookie in the center has a bite taken out of it.

    Blast this to the group chat

    3.6K shares

    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).

    A chewy chocolate chip cookie, broken in half and topped with gooey chocolate and sea salt flakes.

    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.
    the best ever chewy chocolate chip cookies, scattered across a counter space. A small dish of flaky salt sits in the lower right corner.

    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!

    Paleo Chocolate Fudge Crinkle Cookies

    Chewy Paleo Maple Pecan Cookies

    The Best Double Fudge Soft Baked Cookies

    Life Changing Tahini Chocolate Chip Cookies

    Iced Oatmeal Cookies

    If you make this recipe, be sure to leave a rating below so that others can see what you have to say! And of course, be sure to tag me in your creations on Instagram, so that I can repost them! 

    KALEJUNKIE-Chocolate chips cookies-8

    Home | Recipe | Desserts | Cookies

    4.55 from 11 votes

    The Best Chewy Chocolate Chip Cookies

    • Gluten Free
    • Paleo Friendly
    • Refined Sugar Free
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    These Chewy Chocolate Chocolate Chip Cookies are paleo-friendly, gluten-free, and have the best cookie texture…ever!
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    Servings: 12 cookies
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    Equipment

    • 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!

    Ingredients

    • ½ cup refined coconut oil, melted and cooled (or ghee)
    • ½ cup + 2 tablespoons coconut sugar
    • 1 large egg at room temp , (or flax egg)
    • 2 teaspoons vanilla extract
    • 2 cups almond flour
    • ½ teaspoon ground cinnamon
    • 1 teaspoon sea salt
    • ¾ teaspoon baking soda
    • 1 heaping cup dairy-free chocolate chips or chunks

    Instructions 

    1. In a medium sized bowl, mix together the coconut oil/ghee, coconut sugar, egg/flax egg, and vanilla, until smooth.
    2. Add the almond flour, cinnamon, salt, and baking soda, and mix together until incorporated.
    3. Next, fold in the chocolate chunks/chips.
    4. Refrigerate the dough for at least 30 minutes, for the best result.
    5. Preheat oven to 350 F, and line a baking sheet with parchment paper.
    6. Using a cookie scoop or a spoon, form 12 cookies and line them up on the baking sheet.
    7. 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.
    8. Sprinkle with flaky sea salt and enjoy!
    Nutrition Hide Nutrition
    Calories: 229kcalCarbohydrates: 15gProtein: 4gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 14mgSodium: 292mgPotassium: 6mgFiber: 2gSugar: 9gVitamin A: 20IUVitamin C: 0.003mgCalcium: 42mgIron: 1mg
    Hey I’m Nicole!

    Founder of Kale junkie

    Your go-to girl for bold, nourishing eats that actually taste good.

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    What others are saying

    1. Michelle
      December 2, 2020

      Just made these and they were so good!! Thank you!!

      Reply
      1. kalejunkie
        December 3, 2020

        YAY! I am so happy you loved these!!! They are a household fav!

    2. Caroline
      December 3, 2020

      These are really yum! I used coconut oil instead of butter. I baked them maybe a minute too long since you have two different baking times listed, but overall, a really good healthier cookie!

      Reply
      1. kalejunkie
        December 3, 2020

        Thank you so much for letting me know! It’s fixed, and should be 10-11 minutes, though ovens vary so it’s best to just keep an eye on them! 🙂

    3. Alexis Koutrouba
      December 5, 2020

      These cookies are absolutely amazing! Better than nestle tollhouse😍

      Reply
      1. kalejunkie
        December 6, 2020

        YAY! I love them too!!! Thank you so much for sharing your review!

    4. Hannah
      December 6, 2020

      Can I use regular oil instead of coconut or butter?

      Reply
      1. kalejunkie
        December 6, 2020

        I don’t see why not, but I haven’t tested to confirm!

    5. Karen
      December 9, 2020

      These are amazing cookies! I’ve pretty much made every cookie type from the KaleJunkie recipes and they are each amazing as the next. If you’re looking for cookies that are healthy and taste amazing these are for you. They don’t taste “healthy” and are my favorite treat!

      Reply
    6. Carolyn
      December 9, 2020

      Made with all purpose GF flour instead of almond flour because it was literally the only type of flour not available at my grocery store. Definitely makes a difference to use the right flour. It was the only thing I modified in the recipe and I had a hard time getting the flour to come together to form a thick dough as described in directions after chilling in the fridge. Came together a little better when I added another egg but would definitely use almond flour next time if I have it available to me!

      Reply
    7. Laura
      December 9, 2020

      Could I add unsweetened shredded coconut to this? I have a strong craving for the chocolate and coconut combo…..!

      Reply
      1. kalejunkie
        December 10, 2020

        YES! That would be AMAZING!

    8. carly
      December 14, 2020

      made these, and they are AMAZING!!! I browned the butter first (which gives them a nice caramel flavor) and I cannot recommend enough. delicious!

      Reply
      1. kalejunkie
        December 19, 2020

        That is such a great idea! I will try that too! Thank you Carly!

    9. Doris
      December 22, 2020

      Hello- would the batter last in the refrigerator for a couple of days before baking off? Thanks!

      Reply
      1. kalejunkie
        January 24, 2021

        I wouldn’t keep the dough in the fridge longer than 24 hours! 🙂

    10. Zoe Papadopoulos
      December 23, 2020

      i made them but i did not have any chocolate chips so I put coconut shreds instead and added almond butter to it! texture was sooo good chewy and just amazing!! made them for my entire family and they loved them!

      Reply
      1. kalejunkie
        January 24, 2021

        That makes me so happy, Zoe!

    11. Katie
      January 20, 2021

      Ok, seriously OBSESSED with these cookies! My husband is always one to crush an entire tube on nestle tollhouse cookies and hates on my “healthy cookie alternatives” until he tried these. Honest to goodness the best cookies we both have ever had. I no longer get to experiment with other cookie recipes my husband says. 😉 Tells me to just stick to these. I make them every week!

      Reply
      1. kalejunkie
        January 24, 2021

        I am so so so happy you guys love these, they are a favorite!

    12. Lindsey
      January 24, 2021

      Do you think I could use brown sugar instead of coconut and it would be similar? Or should I use regular sugar?

      Reply
      1. kalejunkie
        January 24, 2021

        Hi! Yes! You can absolutely use brown sugar and in fact, I think the cookies would be even better :)))) Enjoy!

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