These Soft and Chewy Cacao Butter Chocolate Chip Cookies are everything chocolate chip cookies should be; crispy outside, chewy inside with deep caramel flavor notes and rich bursts of chocolate.
Chocolate chip cookies need no introduction, really. They’re just about everyone’s sweetheart cookie, and for good reason; I can’t think of anything better than a really great chocolate chip cookie.
I’ll be honest here; I’m a bit of a snob when it comes to my chocolate chippers. I know you can relate…when it comes to treat foods, if it’s not worth the calories taste-wise, there’s no sense in eating it, right? I promise you, these cookies are more than worth it. I find this paleo-friendly version to be more delicious than most regular (i.e., not gluten, grain, dairy, and refined sugar free) cookies. Don’t take my word for it though, whip up a batch for yourself and see what I mean.
Do share…what’s your favorite kind of cookie?
And now, here’s a little eye candy for you…
- Yields: Yields about 2 dozen cookies/12 servings
- Serving size: 2 cookies
- Calories: 240
- Fat: 21
- Saturated fat: 9
- Trans fat: 0
- Carbohydrates: 15
- Sugar: 7
- Sodium: 128
- Fiber: 3
- Protein: 4
- Cholesterol: 15
- 2 1/2 oz (70 g) cacao butter, melted and cooled slightly
- 1/2 cup (75 g) coconut sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (175 g) almond flour
- 2 tablespoons tapioca starch
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup semisweet or bittersweet chocolate chips (see Note)
- Preheat the oven to 350F. Line 2 large baking sheets with parchment paper or silpat liners.
- Whisk together the cacao butter and coconut sugar, and then whisk in the egg and vanilla. Stir in the almond flour, tapioca starch, baking soda, and salt, and then the chocolate chips.
- Use a 1 tablespoon-sized scoop to measure out the dough; roll each into a ball and arrange about 1 1/2 inches apart on the baking sheets. Slightly flatten each ball.
- Bake until the cookies are puffed and turning golden on the bottom and along the outside, about 6 to 9 minutes, rotating the trays once halfway through.
- Cool completely on the trays before removing using a thin metal spatula to remove the cookies.
To Make Large Cookies: Use a 1/4-cup size scoop to measure out the dough (you will get about 6 cookies). Arrange them on 2 large baking sheets, slightly flatten each, and bake about 10 to 12 minutes, rotating the trays once halfway through. Cool completely on the trays before removing with a thin metal spatula.
Hello and welcome! I'm Faith and I believe you can have your cake and eat it too. For breakfast.
Milica says
December 9, 2017 at 6:13 pmHi,
I was wondering what tapioca starch does in this recipe and if you’ve tried it without it?
Thanks!
faith says
January 18, 2018 at 7:56 pmMilica, The tapioca starch helps with the chewy factor of these cookies. I haven’t tried the recipe without it, but please let me know if you play with the recipe and find a suitable substitute!
Saša says
August 3, 2018 at 7:09 pmThese look amazing! Do you think I could use regular corn starch instead?
faith says
August 4, 2018 at 11:32 amSaša, Thank you! :) Do you mean using cornstarch instead of tapioca starch? I haven’t tried this, but I think it could work. You may want to reduce the amount of cornstarch to 1/2 the amount of tapioca starch (so use 1 TB cornstarch), and know that the final result may be a bit different. My guess is that the texture will be a bit more crumbly, rather than quite as chewy. If you decide to play with the recipe, please let me know how it goes!