These Paleo Orange Chocolate Chip Cookies are a fun twist on classic chocolate chip cookies!  These Paleo Orange Chocolate Chip Cookies are a unique version of a classic. They’re a little tangy, just sweet enough, and so delicious.  The edges are crispy, the middles are soft, and the dark chocolate is abundant.

Ingredients for Paleo Orange Chocolate Chip Cookies

GHEE & COCONUT OIL: Ghee and coconut oil are the baking fats used in this orange chocolate chip cookies. They are both Paleo and add to the flavor and texture.

COCONUT SUGAR: Coconut sugar is a granulated sweetener made from coconuts. It provides the sweetness in these cookies.

ALMOND FLOUR: Almond flour is a common Paleo baking flour.

COCONUT FLOUR: Coconut flour is extremely absorbent. In addition, a little bit goes a long way.

ORANGE ZEST & JUICE: Two teaspoons of orange juice and one teaspoon of orange juice add the perfect amount of orange flavor.

OTHER INGREDIENTS: eggs, baking soda, vanilla extract, dark chocolate chips, sea salt

Paleo Orange Chocolate Chip cookies on a white backdrop.

How to Make Paleo Orange Chocolate Chip Cookies

Step 1

To start, add ghee, coconut oil, and coconut sugar to your mixing bowl or KitchenAid.  Beat for 1 to 2 minutes or until creamy.

Step 2

Once combined, sift in flours. Then, add all remaining ingredients except chocolate chunks and sea salt.

Step 3

Once mixed, fold in chocolate chunks.

Step 4

Add dough to an airtight container and refrigerate an hour up to 24 hours (the longer, the better).

Step 5

When it’s time to bake, preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

Step 6

Use a cookie scoop to dough into balls that are 1.5 inches in diameter.  Place balls of dough at least 2 inches apart on parchment lined baking sheet.  Very slightly flatten the dough with your fingers.  Then, sprinkle sea salt on top if desired.

Step 7

Next, bake for 9 to 11 minutes.  Remove from oven and let cookies cool for 4 minutes on pan before removing to a wire rack to cool. 

Paleo Orange Chocolate Chip Cookies on white parchment paper.

Tips for Making Paleo Orange Chocolate Chip Cookies

The longer the cookie dough refrigerates, the better the cookies will turn out!  This is because Paleo and gluten free baking flours take longer to work their magic.  Once the dough has chilled, it’s easier to work with.  Scoop the dough out with a cookie or ice cream scoop.  Roll each ball of dough into a ball and slightly flatten.  Having the cookies be the same size before baking will lead to perfectly baked cookies.  These cookies are delicious and so fun!

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Paleo Orange Chocolate Chip cookies on white parchment paper.

Get the Recipe: Paleo Orange Chocolate Chip Cookies

These Paleo Orange Chocolate Chip Cookies are tangy, light, and so yummy! The sweetness and freshness of the orange balances out the dark chocolate perfectly. These cookeis have crispy edges and soft warm centers!
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Ingredients

  • 1/4 cup ghee or grass fed butter, room temperature
  • 1/4 cup coconut oil, room temperature
  • 1/2 cup coconut sugar
  • 1 1/3 cups almond flour
  • 1/4 cup coconut flour
  • 2 eggs, room temperature
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 2 tsp orange juice
  • 1 tsp orange zest
  • 1 cup dark chocolate chips or chunks
  • sea salt

Instructions 

  • First, add ghee, coconut oil, and coconut sugar to a mixing bowl or KitchenAid. Beat for 1 to 2 minutes or until creamy.
  • Next, sift in almond flour and coconut flour. Add remaining ingredients except chocolate chips and sea salt.
  • Once mixed, fold in chocolate chips.
  • Then, refrigerate dough for an hour up to 24 hours.
  • When it's time to bake, preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Using a cookie scoop, scoop dough into 1.5 inch sized balls. Place dough balls at least 2 inches apart on baking sheet. Lightly press down on each ball of dough with fingers.
  • Then, sprinkle sea salt on top if desired. Bake for 9 to 11 minutes or until middle of cookies are set.
  • Remove from oven and cool for 4 minutes on the pan before removing to a wire rack.
  • Store in an airtight container at room temperature for 2 days or in the fridge for 3 to 4 days.
Calories: 268kcal, Carbohydrates: 19g, Protein: 5g, Fat: 20g, Saturated Fat: 12g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 136mg, Potassium: 108mg, Fiber: 3g, Sugar: 10g, Vitamin A: 44IU, Vitamin C: 1mg, Calcium: 76mg, Iron: 1mg