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

Ingredients
Wet:
- 2 tsp pure vanilla extract
- 1 large egg room temperature
- ½ cup coconut sugar
- ¼ cup liquid coconut oil can also sub avocado oil
- ¼ cup maple syrup
Dry:
- ½ tsp ground cinnamon
- 1 ½ cups super-fine almond flour (from blanched almonds) *I use Bob's Red Mill
- 3/4 cup tapioca flour *I use Bob's Red Mill
- ½ tsp baking soda
- ¼ tsp kosher salt
- 1 1/2 cup chocolate chips use dairy-free dark chocolate to keep paleo, I also like to use a mixture of mini chocolate chips and regular sized!
- Maldon salt optional for topping
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
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.
72 Comments
Tracy Morales
April 7, 2022 at 7:59 pmThese are delicious. The texture and smell are perfection. Plus this recipe is very easy making this the triple threat cookie I’ve been looking for. A lot of GF cookies add some sort of nut butter, so I specifically chose this one to avoid even a hint of nutty flavor.
These are fantastic in every way. Thank you, Alex
Eden
November 10, 2021 at 6:49 pmAlex do you get anything wrong? Your cookbook is literally my bible at home, so is your blog- but I’ve never tried any of your baking/dessert recipes and I don’t know why I doubted that you could be so good at both cooking AND baking so my expectations were not high. Boy was I wrong! I’ve been baking paleo for almost a decade now and these are by far the best paleo cookies I’ve made to date! Thank you!
Kim
October 21, 2021 at 3:06 amI am so bummed. Mine spread like crazy and didn’t bake. I wonder what I did wrong?? I followed the recipe exactly and even chilled the dough for two hours.
Kimberly
October 18, 2021 at 1:32 amAbsolutely amazing cookies! I make a batch about once a month and then freeze them and bake as needed!
Carrie Allton
August 14, 2021 at 3:43 amThese are delicious! I didn’t have tapioca flour so I subbed arrowroot. They turned out perfectly. Thanks, Alex!
Alex
August 15, 2021 at 10:46 pmSo glad they were a hit!!!
Zoe
September 11, 2021 at 2:27 amPlease don’t waste your time just making one batch – double this baby up you will not regret it for a second. These basically just disappear in my house !!
Nadya
July 21, 2021 at 2:03 amThese are amazing!! Omg!!!! I’m not a cookie lover but I’m in love. Perfection!
Amanda
July 19, 2021 at 1:23 amThese 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!
Emily
August 9, 2021 at 3:49 amOMG YES. I have tried lots of paleo chip cookies (my all time favorite dessert) and these are hands down the best. They taste just like my moms homemade 🍪 when I was a kid. I used avocado oil and my egg was cold and they turned out 100%. They did run together on the pan but that was user error haha. I enjoyed the heck out of them and will make again!
Shirley
June 29, 2021 at 6:52 pmThe 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?
Michelle W
June 11, 2021 at 2:42 amThese 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 🙂
Alex
June 11, 2021 at 12:11 pmThank you, Michelle!!! More coming your way soon! xo!
Megan Orgel
August 17, 2021 at 2:43 amHi Alex, I’ve made these a couple of times – so delicious! I’ve tried making them on a silpat and parchment paper, and the middle/bottom of cookie falls apart when I pick them off the cookie sheet. Any suggestions on how to make them stay as full cookies? Thank you!!!
Alex
August 17, 2021 at 4:55 pmThey should come off very clean from the cooking sheet! perhaps they need to bake longer, and definitely let them cool completely.
Allison
January 5, 2022 at 7:01 pmCan the dough be made a day ahead of time and kept in the fridge overnight?
Alex
January 5, 2022 at 8:23 pmyes it can!
Kori
January 27, 2022 at 12:07 pmCould i leave out the coconut sugar and only use the 4th cup of maple syrup?
Alex
January 27, 2022 at 6:21 pmNo, the texture won’t turn out the same im sorry!
Sandy Green
June 15, 2021 at 7:59 pmHoly cow! Best chocolate chip cookies ever. They are scrumptious!!
Alex
June 16, 2021 at 12:51 pmyay! Thanks, Sandy!
Jill Scribner
June 9, 2021 at 2:51 amOutstanding 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!
Phuong
June 8, 2021 at 1:03 amThis 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!
Alex
June 8, 2021 at 11:20 amyippee!! THank you so much!! I am so happy you and your family love them!! 🙂
Danielle
June 5, 2021 at 2:57 amAfter 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.
Holly
June 3, 2021 at 3:21 amI love these!! I hate that most paleo baked goods taste like almond butter. I used avocado oil and they turned out great!
Laura
April 14, 2022 at 5:17 pmI just made these today and they are seriously SO GOOD. I was a little hesitant because the dough I licked off my fingers didn’t taste like what I’m used to, but trust me. The baked cookies are the best. And I would consider myself a chocolate chip cookie snob!
Jen
June 1, 2021 at 3:40 amWow! How do these taste buttery?!! These are amazing!! Will be making on repeat. Alex the Baker : )
Alex
June 1, 2021 at 12:36 pmhehe, thank you SO MUCH. Made my morning.
Kim
May 30, 2021 at 12:49 amI 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!!
Eva
June 24, 2021 at 7:05 pmI’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!
Alex
June 25, 2021 at 2:34 amyes! you’ll need to chill to roll into balls to chill first!
Holly
May 29, 2021 at 12:05 pmCan you just melt solid coconut oil or is there something different about the properties of it when you buy it already liquid? Thanks!
Alex
May 29, 2021 at 4:04 pmThat should work fine! Just let it cool a tad after melting
Jessica
May 28, 2021 at 3:58 pmTHESE ARE AMAZING! I am not gluten free or paleo but these will still be a new go to! And so easy!
jessie
May 28, 2021 at 12:24 amOk 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!
Alex
May 29, 2021 at 4:06 pmYay thank you! After these cookies and the banana muffins, I’ll never say I’m not a baker again lol! ❤️ Glad you love
Emi
May 27, 2021 at 4:39 amDear 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!
Alex
May 27, 2021 at 4:51 pmEmi,
you’re my new bff thank you for this lovely review. ILY
Laurie T
May 28, 2021 at 7:28 pmDo you put the Maldon salt on before baking or after?
Alex
May 29, 2021 at 4:04 pmBefore!
Nicole
May 26, 2021 at 11:19 pmI 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 🙂
Alex
May 27, 2021 at 4:51 pmyipee!!!
KJ
May 26, 2021 at 9:21 pmI took these cookies out of the oven, stood there…ate 4 in a row. That’s it. That’s all you need to know! 😂
Sarah D
May 26, 2021 at 1:31 amJust 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.
Alex
May 26, 2021 at 12:24 pmI am so glad you loved!!!
Sam W.
July 16, 2021 at 2:05 amI 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!
Alex
July 19, 2021 at 4:12 pmone thing I can think of is your baking soda? is it old? you may need to get a fresh batch.
Samantha Whitehead
July 23, 2021 at 1:15 amOkay 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!
Casey
May 25, 2021 at 9:43 pmIs there anything you can swap tapioca flour for? My town does not have any, I looked at all of our stores.
Alex
May 26, 2021 at 12:25 pmThe best swap would be arrowroot flour.
Joyann
May 25, 2021 at 3:08 pmI 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 …..
Alex
May 25, 2021 at 3:58 pmfantastic news!!! Thanks for the review/comment xo
Renee
May 25, 2021 at 2:38 amCan you substitute a flax egg for the egg?
Shelby
May 25, 2021 at 2:13 amThese 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!
Chelsey
May 25, 2021 at 1:08 amFollow 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! 🍪
Alex
May 25, 2021 at 1:10 amChelsey, your comment made my night!!! xoxo
Danielle
May 31, 2021 at 2:27 amAfter 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.
Amanda
May 24, 2021 at 10:44 pmIs 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. 😋
Alex
May 24, 2021 at 11:09 pmHi 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
Carlen
May 25, 2021 at 1:56 amI didnt have coconut sugar so I used brown sugar. They came out flat but delicious!
Carla Marie Stinton
May 24, 2021 at 8:51 pmCan you use honey instead of maple syrup? I just realized I’m out! 🤦🏻♀️
Alex
May 24, 2021 at 8:58 pmI wouldn’t 😉
Emily
May 25, 2021 at 1:49 amHi 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!
Alex
May 25, 2021 at 11:25 amno you can keep in the fridge!
Jordan
May 24, 2021 at 8:25 pmCan you substitute cassava flour for almond flour and arrowroot for tapioca flour? Thanks. 🙂
Alex
May 24, 2021 at 9:27 pmHi 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
Rose
May 25, 2021 at 5:03 amHello, I love crunchy cookies. How much longer can I bake these to have them crunchy and not soft?
Alex
May 25, 2021 at 11:26 amI would just keep an eye on them for an extra 3-4 mins, they cook quickly
JF
May 24, 2021 at 8:03 pmDo you think the cinnamon is essential? Does it make it taste like a snickerdoodle?
Alex
May 24, 2021 at 8:07 pmIt’s not necessary at all! I just find it adds more flavor to the cookie– it certainly doesn’t taste like a snickerdoodle.
Anna
January 5, 2022 at 4:07 amEvery time I make these people say, “these are the best cookies ever!” I love how easy the recipe is and that it only takes one bowl! I’ve been adding pecans and oatmeal to mine!