Jump to Recipe·Print Recipe·Leave a Review

This post may contain affiliate links, which means I make a small commission off items you purchase at no additional cost to you. Please read my disclaimer page.

These cookies are perfectly browned on the outside but gooey and soft in the middle. That’s the best combo ever in my opinion!

They are paleo, refined sugar free, gluten-free, dairy-free, and soy-free. They’re also low-glycemic and PCOS-friendly!

They take less than 30 minutes to make from start to finish and they also store well. You can store them at room temperature for up to 4 days, in the refrigerator for up to a week, or the freezer for up to 3 months.

What ingredients are needed?

Cashew butter – Cashew butter makes the texture and flavor of these cookies sweet, gooey, and delicious. I would opt for a thick and creamy cashew butter.
Coconut sugar – A low glycemic, natural sweetener that tastes like brown sugar. This is a 1:1 replacement for white sugar but is natural and unrefined. Coconut sugar is the dehydrated sap of the coconut palm and has a “golden” taste to it, much like brown sugar.
Egg – These help create the perfect texture.
Vanilla extract – This adds the perfect flavor to achieve more depth and deliciousness.
Baking powder: To help the cookies rise.
Chocolate: Here’s where you get to be creative. You can use your favorite chocolate bar and chop it into chunks, or just use your favorite chocolate chips. I love using semi-sweet chocolate chips, but milk chocolate or dark chocolate would also be delicious. You can even opt for toffee, white chocolate, or another fun flavor (or better yet, a combination of them!).

What Chocolate Chips Should I Use?

I use Hu’s Chocolate Chips OR Hu’s Chocolate Gems and they make this recipe one of a kind! I love that they’re so healthy and don’t have a bunch of refined sugars and additives.

Can I Sub the Cashew Butter for Another Nut Butter?

Absolutely! You can sub it for any other nut butter that you prefer. Just make sure it’s a thick nut butter, because my cashew butter was thick in consistency (not runny). Other nut butters will have a different consistency (such as more runny), so the cookie consistency will turn out different. If the cookie dough turns out too dry, then you add add a little bit of avocado oil. Conversely, if it’s way too oily, then you can add some oat flour or almond flour.

More cookie recipes you’ll love

I hope you love these easy, healthy Gooey Chocolate Chip Cookies! If you make this recipe, be sure to leave a comment and rate the recipe below.

Gooey Chocolate Chip Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Christine Manes
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes
Yield: 12 cookies 1x
Category: Dessert
Method: Oven
Cuisine: American

Ingredients

Scale

1 egg

1 cup thick/creamy cashew butter, preferably not too runny (Justin’s works the best)

1/2 cup coconut sugar

1 1/2 tsp vanilla extract

1 tsp baking powder

1/4 cup milk chocolate chips or semi-sweet chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350ºF
Mix together all the ingredients, except the chocolate chips. Mix together thoroughly then fold in chocolate chips.
Put parchment paper on a baking sheet then form dough into 12 balls.
Cook for 11 minutes. They will be golden on the edges.
Take out of oven and let rest on pan for 10 minutes to allow them to finish cooking.
Please leave feedback and your review if you made this recipe! Thanks!