Chocolate Chip Paleo Cookies - (Gluten-Free & Refined Sugar-Free)

🍪 Chocolate Chip Paleo Cookies (Gluten-Free & Refined Sugar-Free)

These cookies are a family favourite in our house; soft, rich, and just the right mix of chewy and crispy. They’re naturally gluten-free, made with wholesome ingredients, and quick to whip up. Perfect for a healthy-ish treat that still feels indulgent.

This recipe uses a blend of tahini and peanut butter (or your favourite nut butter) with a touch (or a bit more) of maple or honey for sweetness. The flour mix is homemade too, a combination of flax, oats, and coconut that keeps it nutrient-dense and satisfying.

✨ Why We Love Them

  • Naturally gluten-free and grain-flexible
  • No refined sugar
  • Nutrient-rich with seeds, nuts, and healthy fats
  • Quick to make, just mix, shape, and bake

đź“ť Ingredients (Makes 8-10 cookies)

Wet ingredients:

  • 115 g maple syrup (or 90 g honey)
  • 65 g tahini (or any nut/seed butter you like. Just 130g in total)
  • 65 g peanut butter (or any nut/seed butter you like. Just 130g in total)

Dry ingredients:

  • 40 g flaxseeds
  • 60 g oats
  • 40 g shredded coconut
→ Blend oats, nuts and seeds into a flour (use almonds, walnuts, sunflower seeds, even protein powder will do well. Create your favourite gluten-free flour blend,  just hit 140 g total. You can also use only oat flour or almond flour too)
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 40 g chopped dark chocolate or chocolate chips

Method

  • Preheat your oven to 175°C (fan oven).
  • Prepare the flour mix: Blend flaxseeds, oats, and shredded coconut into a fine flour
  • using a food processor or high-speed blender.
  • Mix together the wet ingredients in a separate bowl. TIP: If using a thick honey, gently heat the honey, tahini, and peanut butter in a small saucepan until just soft enough to mix easily.
  • Mix the dry ingredients (flour blend, baking soda, salt) in a large bowl.
  • Combine wet and dry ingredients until a thick dough forms.
  • Fold in the chopped chocolate.
  • Divide the dough into 8-10 equal portions, roll into balls, and bake in ball. If they don't melt, you can gently press them near the end of the baking time.

Bake:

  • For soft, underbaked-style cookies: 8 minutes
  • For crispier cookies: 10–12 minutes
  • Let them cool for 5–10 minutes before eating (if you can wait!).

Variations

  • Swap peanut butter for almond, cashew, or sunflower seed butter
  • Add chopped walnuts or hazelnuts, or cranberries or your favourite dried fruit
  • Use carob chips instead of dark chocolate for a caffeine-free version
  • Add a pinch of cinnamon, ginger powder and cardamom for a spiced version or vanilla for extra  sweetness flavour
  • Leave out the chocolate for a caffein-free version
  • OR THIS IS THE BEST VERSION: Roll a piece of chocolate in the middle of the cookie. The best surprise when you bite into them.