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These Paleo Chocolate Chip Cookies are yummy grain-free, gluten-free and dairy-free cookies that are crispy on the outside and gooey on the inside. They are made with healthier ingredients than regular chocolate chip cookies, but taste just as delicious!
Say hello to your gooey chocolate cookie best friend! These Paleo chocolate chip cookies are the BEST gooey, soft, and chewy cookies that I’ve made and I am very excited to be sharing this recipe with you. They are made with healthier ingredients like almond flour, coconut sugar, and coconut oil, which results in naturally dairy-free, gluten-free, and grain-free cookies.
They are similar to my strawberry Paleo chocolate chip cookies recipe. Both are so gooey and amazing. YUM.
Table of Contents
Why this recipe works.
- They are crispy on the outside, yet gooey and soft on the inside. If you are looking for cookies that are only crispy, check out my Crispy Paleo cookies.
- They are so delicious, you will have no idea that they are Paleo, Gluten-free, Dairy-free and Grain-free.
- They are allergy friendly and Paleo friendly. If you want to check out other healthy cookie recipes, check out my other cookies.
- These almond flour chocolate chip cookies are easy to make and make the best cookie ice-cream sandwiches.
Recipe Ingredients
- Coconut oil- make sure to use an organic virgin coconut oil for the best quality. If you don’t want it to taste like coconut oil use a refined coconut oil.
- Coconut sugar- an organic coconut sugar that is brown in color is best.
- Egg– this binds the cookies together. You can use a flax egg if you prefer.
- Almond flour– blanched refined almond flour works best in baking because it is thinner in texture.
- Coconut flour– an organic good quality coconut flour is best. Coconut flour is absorbent and i find more consistency in absorbency with good quality fresh.
- Tapioca flour– this helps give these cookies a good texture.
- Dairy-free chocolate chips– I like using Enjoy Life, Trader Joes, or Hu chocolate because they are all dairy-free.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Additions
- Instead of coconut oil: you can use olive oil or avocado oil.
- Instead of an egg: you can use a flax egg. This would make the recipe Vegan.
- Instead of chocolate: you can use walnuts, hazelnuts, or any other of your favorite cookie add-in.
- Instead of tapioca flour: you can use arrowroot powder.
- Instead of coconut sugar: you can use maple sugar.
Step by Step Cookie Instructions:
Step 1: In one bowl, mix the coconut sugar and melted coconut oil together. Then add the egg and vanilla and mix again.
Step 2: In another bowl, mix the almond flour, coconut flour, tapioca flour, baking soda, and salt together.
Step 3: Mix the dry ingredients into the wet ingredients. Mix the chocolate chips into the dough.
Chill for one hour in the fridge or 25 minutes in the freezer.
Step 4: Scoop up balls of the dough and place on a cookie sheet. Then bake them.
Expert Tips:
- 1) Make sure the coconut oil is melted prior to measuring it in this recipe! I put some into a bowl and melt it in the microwave first. THEN I measure it.
- 2) Use refined coconut oil if you don’t want any coconut taste.
- 3) Make sure to chill the dough. Otherwise the cookies will flatten. Chilling the dough is important when baking with coconut sugar.
- 4) Use different sized chocolate chips. I like using 1/2 mini chips and 1/2 regular chocolate morsels. ( I used these dairy-free mini chocolate chips and these dairy-free regular morsels)
- 5) After the cookies have baked add sea salt flakes on top. The salty-sweet juxtaposition tastes just amazing.
- 6) Turn these into chocolate chip cookie ice-cream sandwiches! First, make these cookies, then let them cool completely. Put some softened ice cream in between two of these cookies, sandwich them, and then put them in the freezer for several hours or overnight!
Recipe FAQs
They are made with almond flour and coconut flour which have fiber and protein. They are made with coconut sugar, which has a lower glycemic index. And they are made with coconut oil, which is much healthier than vegetable oils or corn oil.
Keep them in an airtight container at room temperature for 1-2 days, then put them in the fridge or freezer.
Yes! Make sure the cookies have cooled completely first. Then wrap each cookie in wax paper and put into an airtight container or freezer-safe bag. You can keep them frozen for up to 3 months. Thaw them out at room temperature or in the fridge prior to eating.
Most dairy-free chocolates aren’t really Paleo. If you want a 100% Paleo chocolate, you need to use Hu chocolate.
Other Paleo cookie recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Paleo Chocolate Chip Cookies (Gluten free, Dairy free)
Ingredients
- 3/4 cup melted coconut oil
- 3/4 cup coconut sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 cup almond flour
- ¼ cup coconut flour
- 2 Tbs tapioca flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup dairy-free chocolate chips, ( I used ½ mini and ½ morsels)
- optional- sea salt to sprinkle on top
Instructions
- In a medium-large bowl, beat the coconut sugar and melted coconut oil together with a hand-held mixer until well mixed. Add the egg and vanilla and mix again. Set aside.
- In another bowl, add the almond flour, coconut flour, tapioca flour, baking soda, and salt. Mix with a fork.
- Mix the dry ingredients into the wet ingredients with the mixer and mix until everything is just blended and a dough has formed. Add 1 cup of chocolate chips and stir with a fork.
- Chill the dough for 1 hour in the refrigerator or 25 minutes in the freezer. ( I get great results using the freezer 🙂 ).
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat.
- Take about 1.5 tablespoons of the dough and roll it into balls between your hands. Put the balls of dough onto the lined cookie sheet.
- Bake the cookies for 9-12 minutes, until set and golden brown. Let the cookies cool on the cookie sheet for 5 minutes. ( At this point you can add sea salt to the tops of the cookies if you want). Then move the cookies to a cooling rack to cool. ( If the cookies are too gooey, let them sit on the pan for longer ).
- This recipe yields 16 cookies.
Notes
- 1) Make sure the coconut oil is melted prior to measuring it in this recipe! I put some into a bowl and melt it in the microwave first. THEN I measure it.
- 2) Use refined coconut oil if you don’t want any coconut taste.
- 3) Make sure to chill the dough. Otherwise the cookies will flatten. Chilling the dough is important when baking with coconut sugar.
- 4) Use different sized chocolate chips. I like using 1/2 mini chips and 1/2 regular chocolate morsels.
- 5) After the cookies have baked add sea salt flakes on top. The salty-sweet juxtaposition tastes just amazing.
- 6) Turn these into chocolate chip cookie ice-cream sandwiches! First, make these cookies, then let them cool completely. Put some softened ice cream in between two of these cookies, sandwich them, and then put them in the freezer for several hours or overnight!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
IS there an almond flour sub? These are my favorite cookies and recently learned a friend has an almond allergy so i want to still make them so she can enjoy but am trying to avoid that.
I’ve heard that sunflower seed flour works well as a replacement but I haven’t personally tried it. My Olive Oil Chocolate Chip cookies are delicious and made without almond flour if you want to try those!
Is 3/4 coconut oil correct? I just made these this afternoon and they look nothing like your photos. They melted into flat puddles and they are greasy. I had high hopes and am thinking one of the ingredients must be listed incorrectly. There was so much extra oil that it pooled around the edges and froze solid when I popped it in the freezer for 25 minutes. Thanks for any help you can offer!
Yes 3/4 cup is correct! Are you measuring the coconut oil in it’s melted state? I make these all the time, so I’m trying to think where this could have gone wrong. Ugh I hate when that happens! The batter itself is a bit oily but it shouldn’t, but the oil shouldn’t pool like that. What brand of coconut flour did you use? I find that some brands are more absorbent than others.
These cookies look so chewy and delicious. I’m definitely going to have to try these guys out!
Chocolate chip cookies remind me so much of my mother! Except hers were not as healthful as these. Love this updated healthful twist on a classic!
I was recently gifted a ton of coconut sugar and I’ve been searching for recipes to use it up in. I love chocolate chip cookies and just made some last week with Mexican vanilla. Can’t wait to give these a try next!