Paleo Chocolate Chip Cookies (Chewy Texture!)

paleo chocolate chip cookies on a parchment paper lined baking sheet overhead.

Paleo Chocolate Chip Cookies (Chewy Texture!)

Course: Dessert

Cuisine: American

Keyword: paleo chocolate chip cookies

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cookies

Calories: 131kcal

Author: Megan Gilmore

I've made a lot of Paleo desserts over the years, but these chocolate chip cookies are one of my very favorites. I've spent weeks trying to create the perfect flavor and chewy texture. You could bring these to a party, and I'm convinced they'd disappear before the regular cookies! But they're also grain-free and dairy-free to help you meet any dietary needs.

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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 information is for 1 of 20 cookies. This is automatically calculated using an online ingredient calculator, so it's just an estimate, not a guarantee.

Coconut Oil Note: For the best flavor, shop for coconut oil that is refined or expeller pressed. This will add zero coconut flavor to your cookies. If you don't need a truly Paleo cookie, you can also use butter instead.

Don't Have Arrowroot? You can make my other Almond Flour Cookie recipe, which I developed without the arrowroot.

Chocolate Chip Note: If you want a naturally sweetened chocolate chip, check out Hu brand dark chocolate chunks. You can also use cacao nibs for a chocolate flavor without any added sugar.

Update Note: This recipe was updated because I had the same recipe posted twice on my website. You can still find the original one here, which has more of a shortbread texture. It's sweetened with maple syrup and uses no eggs.

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