If you’re looking for a chocolate chip cookie that’s grain-free, refined sugar-free, dairy-free, and still totally irresistible… you’ve officially found it. These Paleo Chocolate Chip Cookies are soft, chewy, golden around the edges, and filled with melty chocolate chips—everything you love in a classic cookie, just made with better-for-you ingredients.
They’re perfect for sharing with kids, bringing to a party, or sneaking one (or two!) straight from the cooling rack. Plus, they mix up in one bowl and are ready in under 30 minutes—hello, cookie craving solved.
What You’ll Need
Dry Ingredients:
- 2 cups almond flour
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ⅓ cup coconut oil or ghee, melted and cooled
- ⅓ cup maple syrup or honey
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Add-ins:
- ½ cup paleo-friendly dark chocolate chips or chopped dark chocolate (dairy-free)
- Optional: flaked sea salt for topping
Pro Tips for Paleo Cookie Perfection
🍪 Let the dough rest for 5–10 minutes—coconut flour needs a moment to absorb moisture.
🥚 Room temp egg helps everything mix evenly—no clumps!
🍫 Use chopped chocolate for those melty, uneven chocolate pockets.
👧 Get the kids involved—they’ll love shaping the dough!
🌡️ Don’t overbake—they firm up as they cool!
Tools You’ll Need
- Mixing bowl
- Measuring cups & spoons
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Wire cooling rack
Substitutions & Variations
🍯 Use honey instead of maple syrup for a deeper, floral flavor
🌰 Add chopped nuts like pecans or walnuts for crunch
🍌 Egg-free? Try a flax egg (1 tbsp flaxseed + 3 tbsp water)
🥥 Want a coconut twist? Sprinkle shredded coconut on top before baking
🍫 Extra indulgent? Drizzle with melted dark chocolate after baking!
Make-Ahead Tips
- Dough can be made ahead and stored in fridge for up to 3 days
- Freeze raw dough balls on a tray, then transfer to a bag—bake straight from frozen!
- Baked cookies can be frozen for up to 2 months
How to Make Paleo Chocolate Chip Cookies
Step 1: Mix the Dry Ingredients
- In a bowl, whisk together almond flour, coconut flour, baking soda, and salt.
Step 2: Add Wet Ingredients
- Stir in melted coconut oil, maple syrup, egg, and vanilla extract.
- Mix until a soft dough forms.
Step 3: Fold in Chocolate Chips
- Fold in chocolate chips or chunks. Let dough rest 5–10 minutes to firm up.
Step 4: Shape & Bake
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Scoop dough into 1.5 tablespoon-sized balls and place 2 inches apart.
- Gently flatten with your fingers.
- Bake for 9–11 minutes, until edges are golden.
Step 5: Cool & Enjoy
- Cool on pan for 5 minutes, then transfer to a wire rack. Sprinkle with flaked sea salt, if using.
Leftovers & Storage
- Store in an airtight container at room temp for 3–4 days
- Refrigerate for up to a week
- Freeze for up to 2 months and reheat gently to soften
Final Thoughts
These Paleo Chocolate Chip Cookies prove that wholesome ingredients can still bring you big cookie energy. They’re chewy, chocolatey, and totally hit the spot—whether you’re living that paleo life full-time or just want a treat that feels a little better-for-you.
💬 Did you go classic or mix in your own twist? Let me know in the comments how you made these cookies your own—I’d love to see your creations! 🍪💛
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