05.24.21

Perfect Paleo Chocolate Chip Cookies

Here they are folks, the most Perfect Paleo Chocolate Chip Cookies! I have to say, it took me about 15 attempts and a lot of failures, but they are here and I absolutely cannot wait for you to make them. 

Perfect Paleo Chocolate Chip Cookies

For me, warm chocolate chip cookies — with a touch of flakey sea salt — are my favorite dessert ever. Fresh out of the oven and still warm, it’s a classic staple that you just cannot beat! For me, I like a chocolate chip cookie that is not super chewy, and definitely not fully crunchy. I like it somewhere in the middle. You know, like the texture you get when you bake a batch of Tollhouse cookies! Golden brown edges with a perfectly soft, and only slightly chewy center.

That is exactly how these cookies turned out.  My own husband — a very tough critic when it comes to paleo baked goods — said they tasted like the ‘real deal.’ Cady, who works on my team, said they tasted so much like Tollhouse and it would be very hard to tell the difference. My kids devoured them and my neighbors sent rave review texts when I dropped them off on their doorstep. A total win!

Perfect Paleo Chocolate Chip Cookies

Here are some of the key ingredients that are inside this cookie and why I chose them:

  • Coconut Sugar and Maple Syrup– these two together really help sweeten the dough and add that delicious caramelized flavor you want in a cookie. 
  • Liquid Coconut Oil– a great sub to butter here in this recipe to add fat. I like to use liquid coconut oil (as opposed to traditional melted and cooled coconut oil). I find it is more neutral in flavor and does not make the cookies taste like coconut. You can sub avocado oil here if you need to, and I am sure melted and slightly cooled butter would work, also, but I have found this works best. 
  • Almond Flour and Tapioca Flour– these two grain-free flours come together to really give these paleo cookies the perfect texture. With almond flour alone, they taste slightly grainy and have some grit to them which I know many people do not like. With the addition of tapioca flour, it softens the texture for a soft and chewy center and smooth texture that doesn’t taste grainy at all — just perfectly crumbly. 

Perfect Paleo Chocolate Chip Cookies

Other helpful tips for baking the Perfect Paleo Chocolate Chip Cookies:

  1. Waiting for your dough to chill is quite frankly, the most frustrating part; however, it is essential in this recipe! Not only does it make the paleo dough easier to work with, but it also helps the flavors to mend.
  2. Paleo cookie dough is a bit more wet/sticky than traditional cookie dough. Using a cookie scoop helps tremendously when forming the cookies; however, if you don’t have one on hand and end up having to use your hands to help form the cookies prior to baking, damp hands work best! This way the dough will not stick to you.
  3. Just like all cookies, these are best served fresh out of the oven. I provided some tips below on freezing your cookie dough into pre-portioned balls so that you can have fresh cookie dough in your freezer at all times for a bake-as-you-want-it experience. Don’t worry, they still taste great for about 3 days…but as I said before, fresh. out of the oven cannot be beat!

Perfect Paleo Chocolate Chip Cookies

Perfect Paleo Chocolate Chip Cookies
Serves: 24 cookies
Print
5 from 18 votes
Prep Time10 mins
Cook Time8 mins
Chill Time1 hr
Total Time1 hr 18 mins
Calories: 148.12kcal

Ingredients

Wet:

Dry:

Instructions

  • In a large bowl, combine the vanilla extract, egg, coconut sugar, coconut oil, and maple syrup. Whisk until very well combined.
  • Add the cinnamon, almond flour, tapioca, baking soda,and kosher salt. Using a rubber spatula, stir until just combined and smooth. Fold in the chocolate chips.
  • Cover with plastic wrap and refrigerate for at least 1 hour, preferably 2 hours (I know it’s hard to wait, but it really helps the flavors mend and the grain-free dough to thicken/harden a bit, making it perfectly delicious and easy to work with!)
  • Meanwhile, preheat the oven to 350 degrees F and line a large baking sheet with parchment paper. When the dough is ready, scoop dough by rounded 1 - 1.5 tablespoon onto the prepared baking sheet(s), placing at least 2 inches apart. I really recommend using a cookie scoop, since paleo dough is a bit more difficult to work with. If you don’t have a cookie scoop and you may need to use your hands to shape into balls, damp hands work best!
  • Transfer to the oven and bake until the cookies are golden brown on the edges, yet still soft in the centers, about 8 minutes. Don’t over-bake your cookies or they will be too hard!!
  • Let the cookies cool completely on the baking sheets before serving.

Notes

Freezing tips- line a baking sheet with parchment or a Silpat. Prepare the dough as usual, then portion out the cookies onto the baking sheet using a cookie scoop. Since we are freezing and not baking the cookies, you can crowd the cookies close together, but do not let them touch. Transfer the entire baking sheet to the freezer, and freeze for 15 minutes. Then, using your hands, roll into perfect balls. Place back into the freezer and freeze for 3-4 hours, or until the dough is frozen completely. Remove the baking sheet from the freezer and transfer the dough balls to a storage bag.
To bake from frozen- just set the cookie dough out on the counter while your oven heats. Then place the dough on a baking sheet and bake for 1-2 minutes longer than the recipe directs, keeping an eye on the cookies during those last few minutes so that you can see when they are ready to go.

Nutrition

Serving: 24g | Calories: 148.12kcal | Carbohydrates: 17.97g | Protein: 2g | Fat: 8.8g | Sodium: 23.69mg | Fiber: 1.44g | Sugar: 12.35g

56 Comments

  • Reply
    Nadya
    July 21, 2021 at 2:03 am

    5 stars
    These are amazing!! Omg!!!! I’m not a cookie lover but I’m in love. Perfection!

  • Reply
    Amanda
    July 19, 2021 at 1:23 am

    5 stars
    These are THE BEST paleo chocolate chip cookie I’ve tried. And so simple. All of my guests loved them and had no idea they were paleo. You hit the jackpot on these Alex!

  • Reply
    Shirley
    June 29, 2021 at 6:52 pm

    5 stars
    The taste and texture of these cookies turned out fabulous!

    The one issue I had was that they didn’t flatten at all, so I had cookie balls instead of regular shaped cookies lol. The taste is so good that I don’t mind, but I’d really like to know what could’ve gone wrong so I can make these again. I followed the instructions but obviously did something wrong, any ideas on what could’ve happened?

  • Reply
    Michelle W
    June 11, 2021 at 2:42 am

    5 stars
    These cookies are AMAZING! I have tried several paleo chocolate chip cookie recipes, and they did not pass the husband taste test (were always too grainy and nothing like the really deal.) THESE are like the real deal. Thank you for creating the recipe, this will be a family staple. More baking recipes please!!!! Huge fan of your waffles too. Cheers 🙂

    • Reply
      Alex
      June 11, 2021 at 12:11 pm

      Thank you, Michelle!!! More coming your way soon! xo!

    • Reply
      Sandy Green
      June 15, 2021 at 7:59 pm

      Holy cow! Best chocolate chip cookies ever. They are scrumptious!!

      • Reply
        Alex
        June 16, 2021 at 12:51 pm

        yay! Thanks, Sandy!

  • Reply
    Jill Scribner
    June 9, 2021 at 2:51 am

    5 stars
    Outstanding recipe! I ditto all the other positive comments, but I wanted to add that I appreciated the reason behind letting the dough sit. I have found with other recipes that I can feel the texture of the almond flour, and I know that I haven t let it sit.. I was also very intrigued to add the tapioca flour to off-set the almond flour, add texture, and stability to the cookie- great science. Lastly, I always appreciate a cookie recipe that doesn’t have an entire pantry of ingredients. I’m looking forward to making these again. Well done!

  • Reply
    Phuong
    June 8, 2021 at 1:03 am

    This will be the ONLY cookie recipe I will use from now on, for the rest of my life. Not even kidding. They are actually PERFECT. Taste, sweetness level, and texture.

    I’ve made it twice and my parents are already asking for more. I’m already planning to make more in the next few weeks for family, friends, and the holidays this season. Thank you Alex for this AMAZING recipe. This is so good!

    • Reply
      Alex
      June 8, 2021 at 11:20 am

      yippee!! THank you so much!! I am so happy you and your family love them!! 🙂

  • Reply
    Danielle
    June 5, 2021 at 2:57 am

    After scoping the dough, are we to flatten it or keep them round humps before going in the oven? My cookies came out cakey and I’m trying to figure out what I did wrong. Your muffins were phenomenal so I bummed when I failed at the cookies.

  • Reply
    Holly
    June 3, 2021 at 3:21 am

    5 stars
    I love these!! I hate that most paleo baked goods taste like almond butter. I used avocado oil and they turned out great!

  • Reply
    Jen
    June 1, 2021 at 3:40 am

    5 stars
    Wow! How do these taste buttery?!! These are amazing!! Will be making on repeat. Alex the Baker : )

    • Reply
      Alex
      June 1, 2021 at 12:36 pm

      hehe, thank you SO MUCH. Made my morning.

  • Reply
    Kim
    May 30, 2021 at 12:49 am

    5 stars
    I have been “Paleo” for 10 years and these cookies are some of the best I have ever had!!! I reduced the coconut sugar a little and used avocado oil and they are soooooo tasty!!! I am not a fan of the dough (I can taste the tapioca powder), but totally digging the finished product 🙂 Thank you for such an easy and delicious recipe!!

    • Reply
      Eva
      June 24, 2021 at 7:05 pm

      I’m trying this recepie for the first time and I’m not good at baking, so I have a question. If I want to freeze them to bake next day do I still refrigerate the dough for the hour or two before freezing them for 15 minutes? Thanks for the help!

      • Reply
        Alex
        June 25, 2021 at 2:34 am

        yes! you’ll need to chill to roll into balls to chill first!

  • Reply
    Holly
    May 29, 2021 at 12:05 pm

    Can you just melt solid coconut oil or is there something different about the properties of it when you buy it already liquid? Thanks!

    • Reply
      Alex
      May 29, 2021 at 4:04 pm

      That should work fine! Just let it cool a tad after melting

  • Reply
    Jessica
    May 28, 2021 at 3:58 pm

    5 stars
    THESE ARE AMAZING! I am not gluten free or paleo but these will still be a new go to! And so easy!

  • Reply
    jessie
    May 28, 2021 at 12:24 am

    5 stars
    Ok these were too good to not give 5 stars. I will definitely be making these again and I think it’s safe to say that Alex, you should definitely stop saying you are not a baker because these are everything!

    • Reply
      Alex
      May 29, 2021 at 4:06 pm

      Yay thank you! After these cookies and the banana muffins, I’ll never say I’m not a baker again lol! ❤️ Glad you love

  • Reply
    Emi
    May 27, 2021 at 4:39 am

    5 stars
    Dear Alex, These cookies are truly life changing- on a scale of one to good they’re insane. I don’t think I’ll ever bake another chocolate chip cookie recipe other than this one again. Thank you!!

    Ps- friends- don’t skip the maldon salt on top!

    • Reply
      Alex
      May 27, 2021 at 4:51 pm

      Emi,
      you’re my new bff thank you for this lovely review. ILY

    • Reply
      Laurie T
      May 28, 2021 at 7:28 pm

      Do you put the Maldon salt on before baking or after?

      • Reply
        Alex
        May 29, 2021 at 4:04 pm

        Before!

  • Reply
    Nicole
    May 26, 2021 at 11:19 pm

    5 stars
    I just recently went GF, but am obsessed with chocolate chip cookies, so of course I had to make these!! They are SO good and don’t feel like you’re missing out on anything. So yummy and will def be making again in the future!!! Thanks Alex 🙂

    • Reply
      Alex
      May 27, 2021 at 4:51 pm

      yipee!!!

  • Reply
    KJ
    May 26, 2021 at 9:21 pm

    5 stars
    I took these cookies out of the oven, stood there…ate 4 in a row. That’s it. That’s all you need to know! 😂

  • Reply
    Sarah D
    May 26, 2021 at 1:31 am

    5 stars
    Just made these and they were a 10/10!! I used avocado oil because it’s all I had. Chilled for three hours. Eaten exactly 15 minutes out of the oven 🤗. I’m freezing some dough too.

    • Reply
      Alex
      May 26, 2021 at 12:24 pm

      I am so glad you loved!!!

    • Reply
      Sam W.
      July 16, 2021 at 2:05 am

      I have made these twice now and they keep turning out super flat and thin and gooey. Still really good and this is obviously a personal problem but I cannot figure out what I am doing wrong!

      • Reply
        Alex
        July 19, 2021 at 4:12 pm

        one thing I can think of is your baking soda? is it old? you may need to get a fresh batch.

        • Reply
          Samantha Whitehead
          July 23, 2021 at 1:15 am

          5 stars
          Okay I will try that next time I make them! They still taste amazing so I’ll probably keep baking them until I figure it out!

  • Reply
    Casey
    May 25, 2021 at 9:43 pm

    Is there anything you can swap tapioca flour for? My town does not have any, I looked at all of our stores.

    • Reply
      Alex
      May 26, 2021 at 12:25 pm

      The best swap would be arrowroot flour.

  • Reply
    Joyann
    May 25, 2021 at 3:08 pm

    5 stars
    I just pulled a fresh batch out of the oven!! WOW! Not only did I eat 2 immediately but my 19 and 17 year old LOVED this recipe. Thank you for sharing!!! Love all of your recipes!!! Keep them coming …..

    • Reply
      Alex
      May 25, 2021 at 3:58 pm

      fantastic news!!! Thanks for the review/comment xo

  • Reply
    Renee
    May 25, 2021 at 2:38 am

    Can you substitute a flax egg for the egg?

  • Reply
    Shelby
    May 25, 2021 at 2:13 am

    5 stars
    These are great! I made as is, but only had cane sugar. I left dough in the fridge 2 hours as noted and they were easy to scoop. I did have to bake more like 11-12 minutes to reach golden brown edges. I have made many paleo chocolate chip cookies and these are the most ‘regular cookie like’ yet! Bookmarking this one for sure!

  • Reply
    Chelsey
    May 25, 2021 at 1:08 am

    5 stars
    Follow this recipe down the yellow brick road that Alex has paved and you will find a paleo cookie of gold. The perfect kinda chewy consistency you want in a cookie. The maldon salt to top was just 👌🏿👌🏽👌🏻 Loving it! Thank you, Alex! 🍪

    • Reply
      Alex
      May 25, 2021 at 1:10 am

      Chelsey, your comment made my night!!! xoxo

    • Reply
      Danielle
      May 31, 2021 at 2:27 am

      After scoping the dough, are we to flatten it or keep them round humps before going in the overnight? My cookies came out cakey and I’m trying to figure out what I did wrong. Your muffins were phenomenal so I bummed when I failed at the cookies.

  • Reply
    Amanda
    May 24, 2021 at 10:44 pm

    Is there a taste difference between using the coconut oil and the avocado oil? The avocado oil has slightly better fats( i.e. poly and monounsaturated) for you. Also, can you recommend a coconut sugar you like? One’s ive tried in the past tend to clump and be grainy. Thanks! Can’t wait to try this recipe. 😋

    • Reply
      Alex
      May 24, 2021 at 11:09 pm

      Hi amanda,
      so I use the coconut liquid, that I don’t feel like has a strong taste– but avocado oil is great to use here if you prefer it.
      and this coconut sugar is THE BEST.
      https://amzn.to/3yEeF9x

    • Reply
      Carlen
      May 25, 2021 at 1:56 am

      I didnt have coconut sugar so I used brown sugar. They came out flat but delicious!

  • Reply
    Carla Marie Stinton
    May 24, 2021 at 8:51 pm

    Can you use honey instead of maple syrup? I just realized I’m out! 🤦🏻‍♀️

    • Reply
      Alex
      May 24, 2021 at 8:58 pm

      I wouldn’t 😉

      • Reply
        Emily
        May 25, 2021 at 1:49 am

        Hi Alex! Is it okay to prep the dough a day in advance and just refrigerate until ready to make the next day, or is it necessary to freeze? Thank you!

        • Reply
          Alex
          May 25, 2021 at 11:25 am

          no you can keep in the fridge!

  • Reply
    Jordan
    May 24, 2021 at 8:25 pm

    Can you substitute cassava flour for almond flour and arrowroot for tapioca flour? Thanks. 🙂

    • Reply
      Alex
      May 24, 2021 at 9:27 pm

      Hi Jordan,
      I wouldn’t recommend swapping the almond flour out in this recipe. The arrowroot would be ok for the tapioca, but I casssava definitely won’t be a 1:1 swap for almond, as they absorb differently

    • Reply
      Rose
      May 25, 2021 at 5:03 am

      Hello, I love crunchy cookies. How much longer can I bake these to have them crunchy and not soft?

      • Reply
        Alex
        May 25, 2021 at 11:26 am

        I would just keep an eye on them for an extra 3-4 mins, they cook quickly

  • Reply
    JF
    May 24, 2021 at 8:03 pm

    Do you think the cinnamon is essential? Does it make it taste like a snickerdoodle?

    • Reply
      Alex
      May 24, 2021 at 8:07 pm

      It’s not necessary at all! I just find it adds more flavor to the cookie– it certainly doesn’t taste like a snickerdoodle.

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