The Best Paleo Chocolate Chip Cookies! The perfect taste and texture and no one will be able to tell they're healthy! Gluten free, dairy free, and naturally sweetened. These are a must-make!
This post is sponsored on behalf of Bob’s Red Mill. All opinions are 100% my own, of course! Thank you for supporting brands that help make Real Food with Jessica possible!
These cookies were a labor of love. I tested and re-tested until they were absolutely perfect. I have had my fair share of mediocre paleo cookies and I didn't want these to fall into that category. They need to be amazing and not taste one bit healthy! These cookies deliver in every way!
These cookies are soft, gooey, a little doughy in the middle and are packed with chocolate. They are buttery tasting from the ghee and sweet from the coconut sugar. They fill the house with that amazing, signature chocolate chip cookie smell which is an added bonus.
I usually get lots of questions about substitutions so I tried these with ghee, coconut oil, and grass-fed butter and they all came out great! Room temperature is key here though, don't use any of them hard or the batter won't mix properly.
The dough does need to chill before baking to make sure the cookies don't spread too much (check the notes for a no-chill version). I usually make the dough one day and bake the cookies the next, but 1 hour in the fridge should be good in you're in a hurry.
Texture is a big part of the perfect chocolate chip cookie and the mixture of almond flour and tapioca flour give the cookies the best texture. I use Bob's Red Mill for both those flours because they are high quality and consistently good.
If you have been searching for the best paleo chocolate chip cookie- look no further- here it is. I hope you love them!
Here are some more cookies you will love: Paleo Easy Snickerdoodles, Paleo Butter Pecan Cookies, Paleo Homemade Tagalong Cookies, and Paleo Thin Mint Cookies.
*Pictures updated 6/2020 with a no-chill option added to the notes. Original recipe remains the same.
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The Best Paleo Chocolate Chip Cookies
Ingredients
- ½ cup ghee*, at room temperature
- ¾ cup coconut sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla
- 1 ¾ cup Almond Flour
- ¼ cup Tapioca Flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup dairy free chocolate chips or chunks
Instructions
- In a large bowl, combine ghee and coconut sugar until creamy and well mixed. Add in the egg and vanilla and stir well.
- Add in the almond flour, tapioca flour, salt, and baking soda. Mix well until no dry spots remain and batter is smooth. Fold in chocolate chips. Cover and refrigerate at least 1 hour or up to overnight.
- Preheat oven to 350° and line 2 cookie sheets with parchment paper.
- Remove the dough from the fridge and divide into 22 equal balls. Each ball should be about a heaping tablespoon. 11 will fit on each sheet. Roll each ball and evenly space them apart on the sheet. Add more chocolate chips on top if desired.
- Bake for 12-13 minutes. Let cool before removing them. They will be soft in the center until cool. Bake a couple extra minutes for a crunchier cookie.
- Store in an airtight container at room temperature for 2 days and in the fridge after that.
Notes:
Nutrition Information
Lisa says
What can I use in place of the ghee? And how much? Thank you
Jessica DeMay says
Hi Lisa- I talk about this in the text of the post. I used coconut oil and grass-fed butter and both work great. Hope that helps.
Olivia Wattles says
Made these and they were SO GOOD WOW! Only problem I had was that they came out flat as a pancake for some reason! Any suggestions to fix that? I bake often but this was my first time baking with gluten free flours, not sure where I went wrong.
Jessica DeMay says
Hi Olivia- baking with grain free flours is definitely different than tractional flours. Did you sub any ingredients? That could be why they flattened.
Amanda says
These cookies are amazing!!! I’ve made these for sweet lovers who would take these over others any day! My family now requests these...little do they know they aren’t full of harmful things:)
Kristofer Jenkins says
Is there a way to make these using the paleo baking flour sold by bobs red mill?
Kiana says
What could I substitute the almond flour for? Coconut flour? Cassava flour?
Jessica DeMay says
Hi Kiana- definitely not coconut flour. I haven't tried cassava flour so I can't guarantee they will taste similar. The best option would be another nut flour like cashew. Hope that helps.
Katie says
Shut the front door! Made these tonight and BAM kid and husband approved. They are amazing! Thank you thank you! Everything in moderation buuuttttt I feel much better eating these then traditional ones....sorry Grandma. Followed the recipe exactly just didn't have the tapioca flour so just used more almond flour and have no complaints.
Jessica DeMay says
Thank you so much, Katie! I'm so glad they were enjoyed!
Kelly says
This recipe is a keeper! They spread perfectly, are a tiny bit crunchy on the edges, and chewy in the middle. I used grass-fed butter, and I browned the butter first, but other than that I followed the recipe exactly.
Jessica DeMay says
Thanks, Kelly! I'm so glad you like them and I love the idea of using brown butter- yum!
chi says
what is the nutritional facts for these? loved this recipe and will definitely make again
Jessica DeMay says
Hi Chi- Thanks for trying them! I don't calculate nutrition facts. You can use a site like My Fitness Pal if you need to know.
Lisa says
Substitute for tapioca flour?
Jessica DeMay says
Arrowroot may work, but I haven't tried it. I suggest tapioca.
Audrey says
Could I use organic cane sugar instead of coconut sugar?
Jessica DeMay says
Hi Audrey- yes, that will work. Enjoy!