Guilt-free Chocolate Chip Cookies

Watch out, there’s a new cookie in town! These guilt-free Chocolate Chip Cookies are sure to blow your Paleo mind, a perfect nourishing snack! Even better, these Paleo cookies won’t raise blood sugar or add to your waistline. That’s because they’re made with coconut, almond meal, and sweetened with zero-sugar chicory root, which makes them amazingly low in carbs, the #1 cause of weight gain.

Halloween can be super-scary when everyone else is handing out toxic treats. My favorite Halloween snack used to be candy corn, but I recently saw the ingredients – Eeek! GMO Beet Sugar, GMO Corn Syrup, Confectioner’s Glaze, Processed Salt, GMO corn dextrose, GMO Gelatin, Sesame Oil, Artificial Flavor, Yellow 6, Yellow 5, Red 3 and Titanium Dioxide. Hmmm…. I think I’ll go homemade this year!

This recipe uses Paleo 100% chocolate chips! Hooray! Most chocolate chips are loaded with sugar. Even “healthy” chocolate chips are 35% to 70% cacao, which means they’re 30% to 65% sugar. No way! Sugars are toxic. Look for Pascha 100% Cacao Organic Dark Chocolate Baking Chips UnsweetenedWoo hoo! They’re pure 100% cacao, available in some healthy groceries or online at The Paleo diet is sugar-free, and so are Pascha chocolate chips. Or you can substitute unsweetened cacao nibs. Keep the chips frozen until you add them at the last minute, so they stay intact and not melt while baking. Enjoy! Makes about 30 cookies.

Guilt-free Paleo Chocolate Chip Cookies




  1. Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
  2. In a food processor or mixing bowl, add the dry ingredients: eggs, apple, maple, vanilla, sweetener. Mix well to liquefy completely. Add coconut butter and mix well again.
  3. To the ingredients in the food processor, add the dry ingredients - almond meal, arrowroot, salt, and nutritional yeast (if using). Mix well. If the dough starts to fall apart, add a bit more arrowroot or almond meal until the dough is fairly cohesive.
  4. Pulse in the chopped nuts very briefly so they’re in large pieces.
  5. Place the dough in a bowl and chill to firm up for about 15 minutes, no longer, or it will be hard to stir in the chips. Then remove from the refrigerator and stir in the frozen chips. You may need to use your hands for this. Spoon 1 1/2-inch rounds on the cookie sheets. These cookies don't spread, so you can space them quite close. Grease your palms with coconut oil and press them flat with your hands. Try to place the chips on the insides of the cookies, so they don't melt all over the tray.
  6. Bake 18 to 24 minutes, until just barely brown on the edges. Remove from the oven, let cool on the pan, and enjoy!



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