Chewy Paleo Chocolate Chip Cookies
The best Paleo Chocolate Chip Cookie recipe! These grain free cookies are soft and chewy on the inside, crispy around the edges, and loaded with chocolate! No one would ever guess that these chocolate chip cookies are gluten free, dairy free, and refined sugar free.
If you’re searching for a chocolate chip cookie that is delicious and indulgent but made with healthier ingredients, you’ve come to the right place! These paleo chocolate chip cookies are everything a perfect cookie should be – crisp on the outside, soft and chewy in the center, and loaded with chocolate. A sprinkling of sea salt on top makes these grain free cookies irresistible.
So, what makes this the best chewy paleo chocolate chip cookie recipe? These cookies are chewy, rich, and decadent. They are not dry and crumbly, like most gluten and grain free cookies tend to be. And, since they are made with ingredients like coconut oil, coconut sugar, and almond flour, you won’t feel guilty while reaching for a second (or third) cookie! For non-gluten free version, check out this Toll House chocolate chip cookie recipe.
Paleo Chocolate Chip Cookie Ingredients
Let’s go over the ingredients you will need for this paleo chocolate chip cookie recipe. Using high-quality ingredients is key to producing the grain free and dairy free cookies!
- Coconut oil: Use refined or unrefined coconut oil. My favorite is the Kirkland Organic Virgin Coconut Oil that I purchase from Costco. You can also substitute the coconut oil with ghee or grass-fed butter if you are not dairy-free.
- Coconut Sugar: Coconut sugar is a great unrefined sugar to use in baking in place of brown sugar or cane sugar!
- Maple syrup: Maple syrup keeps these cookies nice and chewy.
- Egg: Make sure that your egg is at room temperature for the best results.
- Vanilla extract: Always use pure vanilla extract (not imitation) for the best tasting baked treats!
- Apple cider vinegar: I know it sounds strange adding vinegar to your cookies, but don’t leave out this ingredient! ACV reacts with the baking soda to add some leavening to the cookies.
- Almond flour: Superfine blanched almond flour works best here. You can also use almond flour made from raw whole almonds.
- Tapioca flour: Tapioca flour, sometimes labelled as “tapioca starch”, is a key ingredient to keep the cookies from crumbling apart.
- Flaxseed meal: I use golden flaxseed meal. You can make your own flaxseed meal by grinding whole flax seeds.
- Dark chocolate: This is the star of the show! The quality of chocolate that you use in these cookies is key. My favorite paleo-friendly chocolate is Hu Kitchen chocolate. You can also use chocolate chips instead of chopped chocolate.
How To Make Paleo Chocolate Chip Cookies
This grain free cookie dough is made just like any other cookie. Let’s go through the steps to make sure you end up with the perfect gluten free chocolate chip cookies.
- Prepare ingredients. Measure all of your ingredients accurately. I like to use a kitchen scale to weigh out all of my ingredients. Bring the eggs to room temperature before beginning.
- Combine the fat with sugar. Place the melted coconut oil in a large mixing bowl. Add the coconut sugar and maple syrup and whisk to combine.
- Add the eggs, vanilla, and apple cider vinegar. Next, add the egg, vanilla extract, and apple cider vinegar to the coconut oil/sugar mixture. Whisk well to combine.
- Combine dry ingredients and add to wet. In a separate bowl, combine the almond flour, tapioca flour, flaxseed meal, baking soda, and salt. Add the dry ingredients to the coconut oil mixture.
- Stir in chocolate. Finally, stir in the chopped chocolate until it is evenly distributed throughout the cookie dough.
- Chill the cookie dough. Cover the cookie dough tightly with plastic wrap and chill for at least 2 hours. Chilling the dough will help the dry ingredients absorb the wet ingredients and prevent the cookies from spreading too much during baking. You can chill the cookie dough for up to 48 hours.
- Preheat the oven and bake. Preheat your oven to 350 degrees F. Using a large cookie scoop, drop cookie dough balls on parchment lined baking sheets. The cookies spread a bit, so make sure that you leave at least 3 inches between each cookie and place no more than 5 cookies on each baking sheet. Bake the cookies for 13-15 minutes.
- Cool the cookies. The cookies will be very soft when they first come out of the oven. Allow the cookies to cool on the baking sheet for at least 10-15 minutes before transferring to a wire rack to cool completely.
- Top with sea salt and enjoy! Sprinkle flaked sea salt over the cookies and enjoy!
HOW TO STORE PALEO CHOCOLATE CHIP COOKIES
Store your grain free chocolate chip cookies covered in an airtight container at room temperature for up to 1 week.
HOW LONG CAN I FREEZE PALEO CHOCOLATE CHIP COOKIES?
You can freeze baked cookies or unbaked cookie dough balls for up to 3 months.
CAN I MAKE PALEO CHOCOLATE CHIP COOKIES AHEAD OF TIME?
To make cookies in advance, prepare the cookie dough balls and freeze them in a single layer on a parchment-lined baking sheet. Once completely frozen, pack the cookie dough balls into an airtight container or freezer bar to freeze up to 3 months. Once you are ready to bake, remove the frozen cookie dough from the freezer and bake at 350ºF. Add 2-3 minutes to your baking time.
More Paleo Recipes You’ll Love!
- Paleo Chocolate Chip Banana Bread
- Paleo Lemon Poppy Seed Donuts
- Paleo Chocolate Chip Pancake Muffins
- Paleo Chocolate Covered Strawberry Pop Tarts
- Paleo Blueberry Pop Tarts
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Chewy Paleo Chocolate Chip Cookies
Ingredients
- 1/2 cup coconut oil melted and slightly cool
- 1/2 cup coconut sugar
- 1/3 cup maple syrup
- 1 egg
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
- 1 1/2 cups almond flour
- 1 cup tapioca flour
- 2 tablespoons flaxseed meal
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 ounces dark chocolate chopped
- flaked sea salt for topping
Instructions
- Place the melted coconut oil in a large mixing bowl. Add the coconut sugar and maple syrup and whisk to combine.
- Next, add the egg, vanilla extract, and apple cider vinegar to the coconut oil/sugar mixture. Whisk well to combine.
- In a separate bowl, combine the almond flour, tapioca flour, flaxseed meal, baking soda, and salt. Add the dry ingredients to the coconut oil mixture.
- Finally, stir in the chopped chocolate until it is evenly distributed throughout the cookie dough.
- Cover the cookie dough tightly with plastic wrap and chill for at least 2 hours. You can chill the cookie dough for up to 48 hours.
- Preheat your oven to 350 degrees F. Using a large cookie scoop, drop cookie dough balls on parchment lined baking sheets. The cookies spread a bit, so make sure that you leave at least 3 inches between each cookie and place no more than 5 cookies on each baking sheet. Bake the cookies for 13-15 minutes.
- Allow the cookies to cool on the baking sheet for at least 10-15 minutes before transferring to a wire rack to cool completely. (The cookies will be very soft when they first come out of the oven.)
- Sprinkle flaked sea salt over the cookies and enjoy!
Notes
- Store: Store your grain free chocolate chip cookies covered in an airtight container at room temperature for up to 1 week.
- Freeze: You can freeze baked cookies or unbaked cookie dough balls for up to 3 months.
- Make ahead: To make cookies in advance, prepare the cookie dough balls and freeze them in a single layer on a parchment-lined baking sheet. Once completely frozen, pack the cookie dough balls into an airtight container or freezer bar to freeze up to 3 months. Once you are ready to bake, remove the frozen cookie dough from the freezer and bake at 350ºF. Add 2-3 minutes to your baking time.
I have made these and they are amazing!!!! Love love. Once question…Can I use olive oil instead of coconut oil? My body doesn’t do so well with coconut oil
I have never made them with olive oil, but I think that they should work out! The dough might be a little softer though.
Have you turned these into a cookie cake? I really want to have an amazing cookie cake and these cookies are my favorite.
Hi Amber! I haven’t tried to bake these cookies into a cookie cake, but I would try pressing the dough into a greased and lined 8 or 9-inch springform pan and bake it at 350F for about 25-30 minutes. You may need to keep and eye and adjust the baking time. Let me know how it turns out if you try it!
Just baked these. So tasty! Wouldn’t tell it’s gf cookies! Thank you for such a nice recipe. Can I ask one thing? The taste is awesome but my cookies didn’t come out as spread, flat, crinkle in the edge like yours. It rater rises up just like chubby cookies. Do you have any idea about this? Followed every step exctly! Should I put less flours? Thanks!
Hi Kim! I’m so happy you enjoyed these cookies! My suggestion will be to weigh out all of your ingredients with a kitchen scale. It sounds like you added too much of the dry ingredients.
Thanks!
hi, what will be a good susbtotute for flaxseed meal?
Thanks!
Hi! Ground chia seeds or psyllium husks are great substitutes for flaxseed meal.
Hi ! I just ran out of almond flour, can it be substituted with either oat flour or buckweat? Thank you
Hi Leah, yes you can substitute the almond flour with oat flour or buckwheat flour, but the taste & texture may vary from the original recipe.
Can i change the tapioca flour ? I’m keto and I’m try a cookie like you’re but without the tapioca and maybe the coconut sugar change for monk fruit? Appreciate your help thanks !!!
Hi Yuriria! You can swap out the sugar with monk fruit or a low-carb baking sugar substitute like Lokanto. Unfortunately, I have not made these cookies without tapioca flour. The tapioca flour is what holds the cookies together and gives them their chewy texture.
You could use arrowroot in place of tapioca flour. I haven’t tried it in the recipe but have used it as a replacement for tapioca in other recipes.
Hi Adriel! I have not tried this recipe with arrowroot, but from my past experiences, you should be able to substitute it for the tapioca flour.
Could I do an even swap for almond flour to cassava flour?
Hi Stephanie! I have not tried to make these cookies with cassava flour, but I think that an even swap will work just fine. Let me know if you try it out!!
Love these! Even my dad loved them and he wont eat anything that is “healthified”
haha it’s always great to get Dad’s approval!!
Hi, Angelina. Thanks for the awesome recipe! Do you think I can leave out the egg? Or maybe use a little more oil or add something like almond butter instead?
Hi Lisa! I have not tried these cookies without the egg, but I would suggest trying them out using a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
I used 85% dark chocolate and butter. I loved them ! So tasty and chewy.
Thank you, Sanya!
Made these last night and they were so easy and sooo delicious!
Awesome!!
I loved these! Really easy to make!
Thank you, Sabina!!