Search
  • Gutsy Baker

The Perfect Chocolate Chip Cookies (Paleo & Low Fodmap)


Are you ready? I have for you THE PERFECT paleo CHOCOLATE CHIP COOKIE.


Ok I know we all say this, but I think I have the best chocolate chip cookies ever. And in a clean version! They’re so soft and chewy on the inside with crunchy edges, filled with gooey chocolate and sprinkled with flaky salt. I’ve made these for parties and events and they’re always a hit.




I couldn’t eat chocolate for years. I had debilitating upper stomach pain/inflammation and chocolate was a big trigger. Over the last year I slowly introduced it (one chip at a time) back into my diet and I’m so happy to say now that I can eat it with no pain. It’s one of my biggest moments. I hope wine isn’t too short to follow!


I use chocolate that is organic and dairy-free, sweetened with coconut sugar, like Hu Kitchen, to keep it clean — and much more tolerable if you have gut issues. If you are looking for an easy, no fail crowd-pleasing cookie, look no further I got you!



Ingredients: 1 cup + 2 tbsp of almond flour 1/4 cup of either oat flour or coconut flour 1 tsp baking soda 1/4 tsp sea salt 1/2 cup of coconut sugar (3/4 cup if you like a sweeter cookie) 6 tablespoons of almond butter 6 tablespoons of softened vegan butter, or you can use refined coconut oil 1/2 tablespoon of vanilla extract 1 egg, or you can try a flax/chia egg for vegan Flakey sea salt for sprinkling on top As many chocolate chips as you desire Make the Cookies:

1. Preheat the oven to 350F.

2. Mix the flours, baking soda and salt in a bowl. In another bowl, beat together sugar and the wet ingredients, making sure to beat the egg in last. Then mix in the dry ingredients until dough forms, add in choc chips. Place your dough in the fridge until chilled, about 30 mins. This must be done for the cookies not to be flat or spread too much. 3. Then roll dough into balls, these make 8-10 larger cookies. They may be a little crunchier if you make more/smaller. Put on a parchment lined baking sheet and press down a bit with your fingers. Sprinkle flaky salt on top (the best part!!) 4. Bake for about 10-15 minutes, center should still be soft when hot and edges will be golden brown. Cool on a rack so they firm up. These are definitely needed with a glass of {oat} milk. I had to drink one of my “props” during my photoshoot!


Recipe notes: - I don’t eat peanuts but you can try peanut butter for a different flavor - Make sure your butter/oil is softened and not melted - Can sub the coconut sugar for brown sugar, but baking time may take longer Let me know below if you make these delicious cookies!