The BEST Paleo Chocolate Chip Pecan Cookies

Let’s face it. Is there anyone in the world who doesn’t like a good chocolate chip cookie? It’s a classic for a reason and the scent alone makes them instantly crave-able. There are a lot of amazing chocolate chip cookies out there, including in the gluten-free world. Unfortunately, a lot of them have sugar and shortening or vegan butter and those are ingredients I’d prefer not to put in my body. Enter- the paleo cookie. I can’t actually take credit for this recipe, as I got it from my amazing sister-in-law Julia, who started making this when she and my brother went paleo. Enter the night before Easter this year, when my brother had a craving for some delicious chocolate chip cookies and he and I whipped these up (ok, so he was mostly my sous chef, but an excellent one). ;) I’ve since made these cookies for various occasions and everyone loves them! I’m talking my Grandma (who’s weary of gluten-free things) as well as friends who had never even heard of paleo. They are a true winner and you’ll feel like one too when you make a batch of these!

Paleo Cookies & Milk GGGF

Paleo Chocolate Chip Pecan Cookies

Ingredients

  • 3 C. Almond Meal
  • 1 C. Enjoy Life Mini Chips*
  • 1 C. Chopped Pecans
  • 1/4 t. Salt
  • 1/2 t. Baking Soda
  • 1/3 C. Honey
  • 2 T. Melted Virgin Coconut Oil
  • 1/2 t. Vanilla Extract
  • 1 Egg

*Any chocolate chips will work, but I love these dairy-free/soy-free mini chips. Also, although tempting, don’t add the whole bag, as it will become difficult to get them to stick together.

Directions:

1. Preheat oven to 350 F.

2. In a large bowl, thoroughly mix the dry ingredients (almond meal, salt, baking soda) together.

3. Add the chocolate chips and chopped pecans to the dry mixture and stir evenly.

4. In a separate bowl, heat oil and honey together to liquify in microwave for 30 seconds.

5. Whisk the wet ingredients together (honey, oil, vanilla extract and egg).

6. Make a crater in the center of the dry ingredients and pour in the whisked wet ingredients.

7. Stir the wet ingredients into the dry until thoroughly mixed.

8. Using a spoon, scoop and roll 1-inch balls and place on a baking sheet covered in parchment paper.

9. With your hand, gently press down the cookie dough balls as they don’t spread much during baking, so make them the size and shape you like.

10. Bake for 13-15 minutes and let cool for 5 minutes and then transfer to a wire rack and enjoy!

Paleo Cookies Close-up

6 thoughts on “The BEST Paleo Chocolate Chip Pecan Cookies

  1. Pingback: Gluten-Free Chocolate Macadamia Tortilla Torte | Glitz Glam Gluten-Free

  2. Hi, it’s my first time to your site! Thanks for sharing this recipe! I may have missed something, but I can only see up to step 7. Do you have more directions on dough-ball size, baking time, and batch size?
    Thanks!

    • Hi Kay! Welcome to my site, so glad you are here! Thank you for drawing my attention to the directions, I’ve updated them now to reflect the rest of the instructions which hopefully answers your question. For batch size, I’d say roughly 2 dozen, depending on how large you make the cookies. Hope you love them as much as my friends and family do!

      • I used a silicone baking mat in my pan and my cookies were done in 9-10min, burnt at 11-12min… first-batch-oops! (I’m at ~3500ft, so that might account for the different baking time.)

        Also, I placed the batter in the fridge for about 10min before scooping out the batter into 1-in balls… so much easier to work with!

        Thanks again for the great recipe!

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