These paleo chocolate chip cookies are crunchy, chewy, soft, and absolutely delicious. They are made with decadent 85% dark chocolate, raw cashews and melted ghee. These cookies are an absolute favorite dessert and are gluten free, dairy free, paleo and can be made vegan.
Just letting you know this chocolate chip cookies recipe is sponsored by the awesome folks at Bob’s Red Mill!
These paleo chocolate chip cookies are going to seriously blow your socks off. The cookies are full of all kinds of texture, sweet, crunchy, salty, sumptuous goodness.
If you haven’t tried mixing salty with sweet yet, I don’t know where you have been because this is where it’s at.
The flaked sea salt on top really does something to the warm, buttery notes coming from the cashews and the dark chocolate combo… oh man, HEAVENLY.
I have been working hard over the course of months and months to come out with this recipe. It’s no secret that I’m absolutely obsessed with incorporating raw cashews into my baked goods.
They bring a very unique texture and flavor into the equation that soon after discovering, there was absolutely no looking back.
Almond flour is traditionally the go-to flour in most paleo baked goods, but since I typically cannot and do not eat almonds, I knew I needed to find a replacement.
Lucky for me, the replacement was raw cashews and boy, are they much better (in my opinion) than almonds.
What’s in these paleo cookies?
What I love most about these paleo chocolate chip cookies is the fact that they’re made with 85% dark chocolate. Not to mention, I only use 1/4 cup maple syrup and 2 tablespoons coconut sugar in the entire recipe.
That’s half a tablespoon of sweetener per cookie- crazy, huh? The 85% dark chocolate seems to melt a lot better than a lighter 72% dark chocolate, which is what I have used in the past.
My goal was to make these cookies thick, lightly crunchy but chewy AND melty. This was accomplished. The flaked sea salt on top really does the trick, too.
I decided to use Bob’s Red Mill coconut flour for this recipe. Their products are always such great quality for an awesome price, they’re very hard to ignore. The coconut flour adds thickness to these cookies that I wouldn’t have been able to achieve otherwise.
My husband came home from work last night, and I was so excited for him to try them, I asked him to close his eyes, open his mouth and take a bite. He was in awe.
Then, he asked me to do something that he’s never asked before and insisted, “Put them in the freezer, so I don’t eat them all at once.” He explained that he really wanted to savor these cookies because they were so damn good ????
Tim doesn’t trust himself with my baked goods. He knows he’ll go to town if they’re left out, and he wanted his relationship with the best paleo chocolate chip cookies to last longer than a day or two. Smart cookie he is.
How long do these paleo cookies take to prepare?
Prepping these cookies before getting them into the oven only takes 5 minutes. You throw all of the ingredients into a food processor and that’s it! I couldn’t have figured out a way to make prepping for this recipe any easier.
So, 5 minutes of prep time and the most delicious ingredients ever make up the best paleo chocolate chip cookies of your life. You really need to stop what you’re doing right now and go make them. I dare you.
In fact, why don’t you invite over some paleo nay-sayers while you’re at it. Have these cookies freshly baked, waiting for them as they arrive.
They’ll be in absolute shock when you fill them in that these ooey gooey mounds of deliciousness are 100% paleo. I know there are about 945892 recipes already out there for paleo chocolate chip cookies. These take the win though!
How to make paleo chocolate chip cookies
Pulse the raw cashews in a food processor or high-speed blender, a few seconds at a time, until they resemble a coarse flour. You don’t want any visible chunks of cashews. Be sure not to turn the cashew flour into cashew butter & watch the texture closely.
Add the rest of the dry ingredients and pulse a few more times, until everything has been well incorporated.
Add the wet ingredients to the food processor and give it a few more pulses. Transfer to a bowl and stir in the chocolate chunks.
Transfer the bowl to the refrigerator for 20 minutes and preheat the oven to 350 degrees Fahrenheit. Adjust the oven rack to the middle position and line a baking sheet with parchment paper.
Use an ice cream scoop (like this) to form cookies and place 2” apart on the prepared baking sheet. I used a medium size cookie scoop so my cookies are pretty large. You can make them smaller, but be sure to keep an eye on them in the oven.
If you do make them smaller, start checking on them after 10 minutes!
Press down very, very lightly – note that the cookies won’t spread very much, so press them down to the thickness you prefer.
Sprinkle with some more dark chocolate chunks on top if you’d like. Bake for 10 minutes (for smaller cookies) or 15 (for medium to large). When they begin turning golden brown around the edges, they’re all done.
Let them sit out and set for at least 30 minutes before carefully transferring to a wire rack to cool completely. Top off with flaked sea salt and enjoy!
More cashew based recipes like this:
grassfed gelatinsee notes
pure maple syrup
gheeor grass-fed butter/coconut oil, melted
pure vanilla extract
dark chocolate chunkssee notes
flaked sea saltfor topping
You can use melted coconut oil or grass-fed butter instead of the ghee if you don’t have it.
I recommend using 72-85% dark chocolate for this recipe.
These taste FABULOUS straight from the freezer. I recommend doubling the recipe and keeping one batch in the freezer.