These Paleo Chocolate Chip Cookies are naturally gluten-free and egg-free, with a crisp shortbread texture on the outside, while being tender on the inside. I love how quick and easy they are to make!
Paleo Chocolate Chip Cookies Recipe
I originally developed this recipe years ago when I experimented with eating grain-free. I wanted to keep them egg-free so they’d be a properly combined treat, but the fact that they’re vegan and paleo-friendly is an extra perk!
Over the years I’ve had a few readers mention that the dough was crumbly to work with, so I’ve tweaked my original recipe to make it a little more user-friendly. Using melted coconut oil is easy to measure, and adding an extra tablespoon of maple syrup keeps the dough moist enough to work with, without the need for eggs.
(Bonus– you can eat the cookie dough without salmonella worries!)
Because these Paleo chocolate chip cookies are egg-free, you’ll have to flatten the dough with your fingers to make the cookie shape you’re hoping for. They won’t spread when baked! Instead, the edges crisp up, leaving the centers nice and tender.
Once you’re confident with this cookie recipe, I recommend making a double batch so you can have plenty on hand when a sweet craving strikes.
We like to store ours in the freezer so they’ll last longer, and they’re even tasty (and crispier) when served cold!
These Paleo Chocolate Chip Cookies are naturally gluten-free and egg-free, made with almond flour, coconut oil, and maple syrup. They remind me of shortbread, with chocolate chips!
Preheat the oven to 350F and line a baking sheet with parchment paper to prevent sticking.
In a medium bowl, whisk together the almond flour, salt, and baking soda. Add in the melted coconut oil, maple syrup and vanilla extract and stir again.
Fold in the chocolate chips, then drop batter by rounded tablespoons onto the prepared baking sheet. Use your fingers to flatten and shape the cookies to your liking-- they will NOT spread when baked, so make them the shape you want.
Bake at 350F for 8-9 minutes, until the edges are lightly golden. The darker they get, the crispier they will be.
- Allow to cool on the pan for 10 minutes, then serve warm or allow to cool to room temperature. These cookies can be stored at room temperature for 24 hours, but they will start to dry out if not stored in an airtight container. For best shelf life, I recommend storing them in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
Per Serving: Calories: 164, Fat: 12g, Carbohydrates: 10g, Fiber: 1g, Protein: 3g
- Because these ingredients are nutrient-dense, I actually prefer to make smaller cookies with this recipe– closer to 20-24 for a batch. That will lower the number of calories in this recipe, if you are watching those, and the bite-sized cookies are a perfect treat without leaving you too full.
- You can use almond meal (made from almonds ground with their skins) for a slightly more cake-like texture in these cookies.
- If you need to make a substitution, check out the other chocolate chip cookie recipes on my website! I have chocolate chip cookie recipes made with buckwheat flour, coconut flour, oat flour, peanut butter, almond butter, and cashew butter.
Reader Feedback: Do you have a go-to cookie (or other dessert) recipe for sudden sweet cravings?