If I could only eat one kind of cookie for the rest of my life, it would be chocolate chip cookies. I mean, is there anything better than a soft, freshly baked chocolate chip cookie? I think not.
Now, there are two kinds of people when it comes to chocolate chip cookies. Those who like their cookies thin and crispy, and those who like them soft and chewy. I definitely fall into the latter category, and I take baking chocolate chip cookies pretty seriously.
They must have just the right amount of chocolate chips, be crispy on the edges and perfectly chewy in the middle. And should never be made out of a box mix!
But making the perfect chocolate chip cookie isn’t always easy. And I’ve made a lot of cookies. Have you ever made what appears to be the ultimate chocolate chip cookie recipe, only to have them fall flat? Me too.
So the thought of creating a chocolate chip cookie that was free from grains, dairy, eggs and nuts, while still being the perfect texture seemed almost impossible.
This recipe might just be the perfect paleo chocolate chip cookie though. They’re soft, thick, chewy, and remind me of a Chips Ahoy cookie. Only better!
And they’re almost foolproof to make. I should know, I tested this recipe about 7 times in a matter of 3-4 weeks before I was comfortable sharing it with you. It’s a tough job, but someone has to do it!
The best part though? They hold together straight out of the oven even without eggs. Because who wants to wait 25 minutes for their cookies to cool before tasting? Not this girl!