Fauxtmeal Chocolate Chip Cookies

The perfect chewy, sticky texture of an oatmeal chocolate chip cookie but paleo-friendly! Definitely a huge hit at parties and a kid favorite.
5 minutes
12 minutes
Show nutritional information
This is our estimate based on online research.
Fat:9 g
Carbohydrates:8 g
Protein:2 g
Calculated per serving.

Serves: 18

Serves: 18decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 350 degrees (if baking right away and not refrigerating first)
  2. In a large bowl, combine almond flour, coconut, arrowroot, gelatin, baking soda, and sea salt
  3. In a small bowl, combine liquid ingredients until well incorporated (I needed to heat my raw honey since it was solid)
  4. Add the liquid ingredients to the dry ingredients, mixing till just combined
  5. Stir in the chocolate chips
  6. *optional* Refrigerate for 15-30 minutes for easier scooping and better texture
  7. Scoop level tablespoons of cookie dough and place them 2 inches apart on a parchment lined cookie sheet
  8. Press down on each ball until it is the thickness you desire as these will NOT spread (if you like crispy edges make them thinner)
  9. Place the cookie sheet on top of another to prevent the bottoms from browning
  10. Bake for 11- 13 minutes u2013 watch them closely because no one likes an overdone cookie, you want these barely brown around the bottom edges and golden on top
  11. Remove from oven and let cool for at least 5 minutes before transferring to a cooling rack
  12. Enjoy with a glass of almond or coconut milk!

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