These paleo chocolate chip cookies are perfectly soft, chewy, and loaded with paleo friendly chocolate chips! 5 ingredients, no flour, and made in just one bowl!
Preheat the oven to 180C/350F. Line a large baking tray with parchment paper.
In a large mixing bowl, combine all your ingredients, except for the chocolate chips, and mix until just combined. Using a rubber spatula, fold through the chocolate chips.
Using your hands, form 12 balls of dough. Place them on the lined baking tray, 2 inches apart. Gently press down into a slight cookie shape. Top with extra chocolate chips.
Bake the cookies for 10-12 minutes, until they go golden around the edges. Remove from the oven and let cool on the pan for 10 minutes, before transferring to a wire rack to cool completely.
Notes
* You can substitute this for cashew butter, peanut butter, sunflower seed butter, or tahini.TO STORE: Leftover cookies can be stored at room temperature, covered, for up to two weeks. If you'd like them to keep longer, store them in the refrigerator. TO FREEZE: Place the leftover cookies in a ziplock bag and store them in the freezer for up to 6 months.