Go Back
+ servings
perfect paleo chocolate chip cookies
Print Recipe
5 from 33 votes

Perfect Paleo Chocolate Chip Cookies

Prep Time10 minutes
Cook Time8 minutes
Chill Time1 hour
Total Time1 hour 18 minutes
Servings: 24 cookies





  • 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.


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.


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