Paleo Coconut Pecan Chocolate Chip Cookies

I have experimented with creating Paleo cookies many times now, I don't record it here on my blog  because of my bad habit of not actually writing down what I am doing. Low and behold, I had a SUCCESSFUL cookie making day this weekend and as a gift to myself for my birthday, I actually wrote it down! I sadly was not prepared with a battery-charged camera so my pictures are less than ideal so I apologize for that, but I hope you can look past the grittiness of my pics to try the recipe.

So for you my friends I give you a delish Paleo Coconut Pecan Chocolate Chip Cookie recipe. I compiled information from failed attempts, scoured the net to get ideas on ingredients, and finally found a win.  It was just in time for my birthday this last week and I give it to you with plenty of time to prepare for your health-conscious, grain-free, lovebug for Valentines Day 🙂 I was told multiple times by my party guests that if I had not told them these were made Paleo-style they would not have known!

There is nothing more special than a thoughtful, homemade gift for occasions like this. And a cookie sans trans-fat-gluten-refined-sugar-colorings-preservatives-etc.-etc. means you care about your babe enough to keep them healthy and satisfied!

Paleo Coconut Pecan Chocolate Chip Cookies

Makes about 25 medium sized cookies

Dry Ingredients:

3 c. Almond Flour
1/4 c. Arrowroot Starch
1/4 c. Coconut Palm Sugar
2 tbsp Coconut Flour
1/4 c. Pecans (or you can swap out for your favorite nut!)
1/2 c. Shredded Coconut
1/2 c. Chocolate Chips ( I use Enjoy Life Brand- Gluten-free, Dairy-free, Soy-free)
1/2 tsp Sea Salt
1 tsp Baking Soda

Wet Ingredients:

1/2 c. Palm Oil
1/2 c. Raw Honey (or you can use Agave if you prefer)
1/4 c. Water
1 tsp Gelatin (This helps keep structure without the use of eggs. Organic, Grass-fed if you have available 🙂



Preheat Oven to 350 Degrees

1) Combine All of the Dry ingredients together in a Large Bowl and mix well

2) In a Separate Bowl, Combine the Wet Ingredients, either mix well in Standing Mixer or use some muscle and whisk with a fork

3) Slowly add the Dry mixture into the Wet Ingredients and combine gently

4) Form into Medium-sized balls and spread out on a baking sheet lined with Parchment paper. The cookies do spread a bit, so be sure to give plenty of room between each one

5) Bake for 10-15 minutes until tops are a light golden brown. This time was MUCH less than I had expected, so keep an eye on it. I baked mine for about 15 minutes and they turned out nice and crunchy ( I do live in Colorado, so if you are at a lower altitude it will likely take you less time to get a crunchy cookie)