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Deep Dish Paleo Salted Chocolate Chip Cookie - grain-free, refined sugar-free, made with tiger nut flour and coconut sugar | TheRoastedRoot.net #dessert #glutenfree #healthy #recipe #chocolate
Deep Dish Paleo Salted Chocolate Chip Cookie
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 1 10-inch deep dish cookie
Author: Julia
  • 17 tablespoons unsalted grass-fed butter softened (or coconut oil)
  • 1-½ cups coconut sugar
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons pure maple syrup
  • 2 large eggs
  • 3-3/4 cups Tiger Nut flour*
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1-½ cups dark chocolate chunks you can use chocolate chips or chopped chocolate bar
  • 1 tablespoons to 2 coarse sea salt for sprinkling
  1. Preheat the oven to 350 degrees F.
  2. Combine the softened butter, coconut sugar, vanilla extract, and pure maple syrup in a stand mixer fitted with the paddle attachment (or in a mixing bowl with a hand mixer). Beat until creamed and well combined. Leaving the mixer on low speed, add the eggs one at a time and beat just until combined (Note: you may need to stop the mixer to scrape the sides so that all ingredients get incorporated).
  3. In a bowl, stir together the tigernut flour, ground cinnamon, baking soda and sea salt. Slowly add the dry mixture to the mixer, leaving the mixer on. Beat just until combined, stopping the mixer to scrape the sides of the bowl as necessary.
  4. Add in the chocolate chunks and beat until combined.
  5. Grease a 10-inch cast iron skillet with butter or coconut oil. Turn the cookie dough out into the skillet and use your hands to press the dough into an even layer. Sprinkle with 1 to 2 tablespoons of coarse sea salt and place on the center rack of the preheated oven. Bake for 25 to 30 minutes, or until the edges crisp up and the cookie reaches desired doneness (NOTE: if you’re using gluten-free all-purpose flour instead of tiger nut flour, the bake time may be a little less - try 15 to 25 minutes).
  6. Remove from the oven and allow cookie to sit for 1 hour to allow it to set up before cutting slices and serving.
Recipe Notes

*You can substitute the Tiger Nut Flour for 2-2/3 cups gluten-free all-purpose flour.