The perfect CCC, paleo or not.
- 1/2 cup (1 stick / 4 ounces) unsalted butter, softened
- 1 cup (140 grams) coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (190 grams) almond flour
- 1/2 cup (60 grams) tapioca starch (or arrowroot starch)
- 1/2 teaspoon baking soda
- 1/4 teaspoon finely ground sea salt
- 6 ounces (about 1 cup) dark chocolate, chopped*
- flaky sea salt
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- Either in a stand mixer fitted with the paddle attachment or a large bowl with hand mixers, beat the butter and coconut sugar on medium-high until lighter in color and fluffy, about 2-3 minutes, scraping down the sides as necessary.
- Add the egg and vanilla extract and beat for another minute or so, until the mixture is homogenous.
- In a medium bowl, whisk the almond flour, tapioca starch, baking soda, and salt.
- Add the dry ingredients to the mixer and mix on low until just combined.
- Stir in the chocolate chunks.
- Using a cookie scoop or two spoons, drop the dough into 6 cookies on each prepared baking sheet, staggering them so they have room to spread. Press down a little so they’re about 1.5 inches thick. Sprinkle on some flaky salt.
- Bake for 8 minutes, rotate the pans, and bake for another 6-8 minutes, or until the cookies are brown on the edges and just set in the center. Allow to cook before transferring from the baking sheets to a wire rack.
You can, of course use chocolate chips instead of cutting up a chocolate bar, but I prefer chocolate chunks for the imperfect perfection of them. I love using a combination of dark and milk chocolate, but feel free to use whatever you prefer.
Keywords: cookies, chocolate chip cookies