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Even though I’ve been developing Paleo recipes for over a decade, I still get excited when I make something that’s grain-free, dairy-free, naturally sweetened, and 100% delicious. When you get it right, you want to share it with the world!
That’s how I feel about this Paleo chocolate chip cookie recipe.
I originally shared Vegan Almond Flour Cookies made with maple syrup and no eggs, but they have more of a shortbread texture. (Which is delicious, but doesn’t quite remind me of a regular chocolate chip cookie.) That’s why I decided to revisit this recipe to see if I could make it even more authentic.
When my family immediately devoured 8 of these cookies straight off the pan, I knew I had a hit on my hands. I hope you’ll enjoy them just as much!
Paleo Cookie Recipe Ingredients
- Blanched Almond Flour. Almond flour is usually sold in two forms: blanched almond flour (pictured below) or almond meal, which includes brown flecks from the skins. I prefer using blanched almond flour for this recipe so the cookies turn out a little crispier around the edges.
- Arrowroot Starch. This addition helps give the cookies a chewy texture, almost as if they were made with white flour. You don’t need much, but it does make a big difference!
- Coconut Sugar. Granulated sugar is important to a cookie’s texture. If you cut back on the sugar, these cookies won’t spread as they bake… so you’ve been warned. If you don’t keep coconut sugar on hand, regular white or brown sugar will work, too. (However, they taste sweeter, so you might want to reduce it slightly in that case.)
- Egg. This acts as a binder, so these cookies won’t crumble when you pick them up. If you need an egg-free cookie, try vegan almond flour cookies instead.
- Baking Soda. This also helps the cookies spread as they bake. Baking soda also helps baked goods brown better than baking powder does.
- Coconut Oil. To keep this recipe dairy-free, I use coconut oil instead of butter. But if you don’t want your cookies to taste like coconut, be sure to buy refined or expeller-pressed coconut oil. That way, you’ll get zero coconut flavor. (Or just use butter if you don’t need a dairy-free recipe.)
- Chocolate Chips. If you want a naturally sweetened chocolate chip, try Hu chocolate chunks or unsweetened cacao nibs (I find both at Whole Foods). But if you’re not a perfectionist, like me, you can also use whatever chocolate chips you prefer.
How to Make Paleo Chocolate Chip Cookies
Step 1:
Preheat the oven to 350ºF and line a large baking sheet with parchment paper (not wax paper). This recipe makes approximately 20 cookies, so you may want to prepare two baking pans if you want to bake them all at once. I prefer to bake the pans one at a time, so both batches get the top shelf of my oven. (This shelf bakes cookies best for me.)
In a large bowl, combine 1.5 cups of blanched almond flour, 3/4 cup coconut sugar, 1/4 cup arrowroot starch, 1/2 teaspoon of baking soda, and 1/2 teaspoon of fine sea salt.
Stir the dry ingredients together until they look well mixed.
Step 2:
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Next, add one large egg, a 1/3 cup of melted coconut oil, and 1 teaspoon of vanilla extract. Stir well until the dough looks uniform, with no visible flecks of flour. (It might even look a little greasy, which is okay at this point.)
Fold in 3/4 cup of chocolate chips. I like to reserve about 2 tablespoons of these to press into the tops of the cookies later.
Step 3:
Then use a cookie scoop or tablespoon to scoop the dough onto the prepared pan. You’ll get about 20 cookies from this batch, but I can only fit about 12 on a half-sheet pan. They will spread as they bake, so leave an inch or two of space between the cookie dough.
Bake at 350ºF for 10 to 11 minutes. The cookies will spread as they bake, and should look lightly golden around the edges. They might feel soft to the touch when you remove them from the oven, but they will firm up as they cool.
How to Make Chocolate Chip Cookies Look Better
If you want to press some of those reserved chocolate chips into the hot cookies, it’s best to do that while they are hot from the oven. This can help fill in any bare spots! Food photographers and bakers do this to make their cookies look better.
As soon as the cookies have fully cooled, they are ready to be picked up and enjoyed.
Paleo Chocolate Chip Cookies (Chewy Texture!)
Ingredients
- 1.5 cups almond flour
- ¾ cup coconut sugar
- ¼ cup arrowroot starch
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup coconut oil , melted (see notes)
- ½ cup dark chocolate chips (see notes)
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper to prevent sticking. In a large mixing bowl, combine the almond flour, coconut sugar, arrowroot starch, baking soda, and salt. Stir well.
- Next, add the egg, melted coconut oil, and vanilla extract. Stir again, until the mixture looks uniform with no visible grains of flour. Then fold in the chocolate chips. I like to keep some extra chocolate chips nearby to add to the top of the cookies later, too.
- Use a cookie scoop or tablespoon to drop the batter onto the prepared baking sheet. These will spread as they bake, so leave about 2 inches of space between each cookie.
- Bake at 350ºF for 10 to 11 minutes, or until the edges are lightly golden. Do not overbake, as almond flour is prone to burning. As soon as you remove the cookies from the oven, press a few extra chocolate chips on top in areas that look bare. (This is what makes the cookies look prettier for presentation, but you can also skip this step if you prefer fewer chocolate chips.)
- Let the cookies cool on the pan for at least 10 minutes, then serve warm or at room temperature. These cookies can be stored in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months. They will soften if stored at room temperature, so for the crispiest results, store them chilled.
Notes
Nutrition
More Recipes to Try
- Almond Butter Cookies
- Healthiest Cookies Ever (Fruit-Sweetened & No Flour)
- Almond Flour Sugar Cookies (no eggs!)
- Healthy Chocolate Cookies
If you try this paleo chocolate chip cookie recipe, please leave a comment and a star rating below to let me know how you like them.
Is there another flour option? We have an almond allergy in our household.
Hi Shar! If you need a gluten-free cookie made without traditional flour, you might want to try my Buckwheat Cookies or Chickpea Flour Cookies. Both are delicious and made without almonds.
Perfect and satisfying treat
Glad you enjoyed it, Robyn!
I love making this cookies, it’s easy and healthier.
I am looking for recipes like this no dairy, gluten free, and refined sugar free. I put orange extract or mint essential oil sometimes to add.
Thank you very much Megan.
I love the healthy recipes you make and desserts look so good and delicious .
I’ve made this recipe some many times and it always comes together so fast. Vegans and non-vegans all enjoy these cookies. I will say that even though I feel that I use a small 1 ounce scoop, I never get the “right” amount batter to make called for 19 cookies (or 38 cookies when doubling the recipe).
I’ve made these both with butter and coconut oil. Both are great, no true taste difference. I just use whichever I have plenty of. Great recipe. I’ve made them multiple times and they’re always gone so quick.
Our family loves this chocolate chip cookie! It is chewy and delicious. Made with ingredients we have in the pantry and can be made quickly!
I used butter (just my preference) and they came out perfectly. This recipe is a keeper.