Yummy Paleo Chocolate Chip Cookies


Gluten, Dairy, Soy and Egg Free Cookies


  • 2 Cups Blanched Almond Flour (not almond meal) Bob’s Red Mill Super Fine
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 C Coconut Spread (organic earth balance) room temperature
  • 1 TBSP vanilla extract (be generous)
  • 1/4 C Honey
  • 1/4 C Honey Spread (Pure Cream Honey, Burleson’s)
  • 3/4 C Chocolate Chips (Enjoy Life)


In a food processor, or can use a pastry cutter, combine almond flour, salt, and baking soda.  Pulse in coconut spread, vanilla, and honey + honey spread until dough forms.  Remove blade from processor and stir in chocolate chips by hand.  Scoop dough on level TBSP at a time onto a parchment lined baking sheet.  Press balls of dough down gently.  Bake at 350 degrees for 7-10 minutes.  Cool for 15 minutes (do not handle prior or cookies will break).  Serve.  Makes 28 Cookies.  * Note: if your cookies fall and are flat, use less honey and a little more baking soda.