Simple Chocolate Chip Cookies (GF, Paleo)


It's a snowy day here in Philly (again!). The fourth Nor'easter in 3 weeks. Definitely looking forward to that Spring time sun and green grass, but thought I'd take advantage of a little snow day baking while it's lasting, and make these cookies.

All this snow meant I wasn't going to make it to the store, so I used what I had in my cabinets, and they came out well using minimal ingredients-

Here's what you'll need:

  • Nut butter
  • An egg
  • Coconut sugar
  • Vanilla, Cinnamon, Baking soda, Sea salt
  • Chocolate chips (I used Lily's)

Why Coconut Sugar?

I was at whole foods a couple weeks ago buying coconut sugar, and the cashier was appalled when I was checking out and thought there was a mistake in the price mark up since it was about $6 for a small bag of sugar.

Yes coconut sugar is a bit pricier than table sugar, but you definitely get what you pay for. Plus, I find it really lasts for a while since you don't tend to use cups of it at a time. If it's something that works for you, it can be a nice option while baking!

  • Researchers found the glycemic of coconut sugar to be around 35, which is pretty low compared to table sugar at about 65.
  • Think of it like table salt and sea salt. At the end of the day, they're both salt, but one is naturally derived and contains nutrients. Same thing with coconut sugar and table sugar.

At the end of the day, coconut sugar is still sugar. I don't suggest using tons of it every day, but I find it a great alternative when I bake, adding a little bit of a nourishing twist!



  • 1 cup nut butter (I used 1/2 cup peanut and 1/2 cup almond because almond is priced like goldddd)
  • 1 whisked egg
  • 1/3 cup coconut sugar
  • 1/2 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 1/2 tsp. baking soda
  • Big pinch (scientific term) of granulated sea salt
  • 1/3 cup Lily's chocolate chips (stevia sweetened)


  • Preheat oven to 350 F
  • Grease a baking sheet with a little coconut oil, or use wax paper to cover
  • Mix all ingredients in a bowl. I heated the nut butters slightly so it would mix easier
  • If you heated the nut butters, let batter cool in fridge while oven is pre-heating. Once cooled, scoop a heaping teaspoon of batter and form into cookies (not ball shapes)
  • Optional: I topped mine with pieces of Lily's bar, but you can top with leftover chips
  • Bake for 8-9 ish minutes. Should be slightly browned on the edges. Try not to cook too long or they will dry out and fall apart!
  • Let cool before removing and enjoy!!! I liked eating them after being stored in the fridge so they could set.