Chocolate chip cookies have always been a favorite dessert of mine. Nothing beats a warm chocolate chip cookie with a cold glass of milk. When I transitioned to the paleo diet, I didn’t want to have to say goodbye to my favorite dessert and thankfully I didn’t have to when I realized I could make delicious gluten and dairy free chocolate chip cookies with a few simple swaps. These Paleo chocolate chip cookies are soft and chewy in the center with lightly crisp edges and plenty of chocolate in every bite. Made with almond flour, coconut flour, tapioca flour, coconut sugar, and coconut oil, these cookies are naturally grain-free, gluten-free, dairy-free, and refined sugar free.
They have the classic chocolate chip cookie flavor and texture you love, but are made with simple, paleo friendly ingredients. The key to getting that soft and chewy center is chilling the dough before baking and making sure you don’t over-bake the cookies.
This post may contain affiliate links, please read our privacy policy for details.
Why You’ll Love These Chocolate Chip Cookies
There are plenty of gluten-free and Paleo cookie recipes out there, but finding one with the right texture can be tricky. Almond flour cookies can sometimes turn out too soft, cakey, or crumbly.
These cookies are different. A combination of almond flour, coconut flour, and tapioca flour gives them enough structure while still keeping the centers soft and chewy.
Here’s why I love this recipe:
- Soft and chewy centers with lightly crisp edges
- Made with almond flour instead of traditional wheat flour
- Naturally gluten-free and grain-free
- Dairy-free when made with dairy-free chocolate chips
- Refined sugar-free thanks to coconut sugar
- Easy to make with simple ingredients
Ingredients You’ll Need
- 1 large egg, room temperature
- ⅓ cup melted coconut oil, cooled
- ½ cup coconut sugar
- 1 tsp vanilla
- 1⅓ cup almond flour
- 2 tbsp coconut flour
- 3 tbsp tapioca flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cup chocolate chips
Step-by-Step Instructions
- Melt the Coconut Oil Melt your coconut oil and set it aside to cool for at least 10 minutes. You don’t want the coconut oil to be hot when you add it to the egg.
- Mix the Wet Ingredients In a medium mixing bowl, whisk together the egg, vanilla extract, cooled melted coconut oil, and coconut sugar until well combined.
- Add the Dry Ingredients Add the almond flour, coconut flour, tapioca flour, baking soda, and salt. Stir with a spoon or baking spatula until a cookie dough forms.
- Add the Chocolate Chips Fold the chocolate chips into the dough until they are evenly distributed.
- Chill the Dough Cover the dough and refrigerate it for at least 30 minutes. Don’t skip this step! Chilling the dough helps keep the coconut oil firm so the cookies don’t spread too quickly in the oven. If you skip the chilling time, the cookies will spread more and turn out thinner and crispier.
- Preheat the Oven While the dough is chilling, preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Scoop the Cookies Divide the dough into 12 evenly sized balls using a spoon or ice cream scoop. I recommend baking only six cookies at a time so they have enough room to spread without running into each other. For an extra salty-sweet flavor, sprinkle the tops with a little flaky sea salt before baking.
- Bake Bake the cookies at 350°F for 8–10 minutes. The cookies should look set around the edges but still appear slightly soft in the center. Be careful not to overbake them if you want a soft and chewy cookie.
- Let Them Cool Remove the baking sheet from the oven and let the cookies sit on the baking sheet for 2 additional minutes. This short resting period allows the cookies to finish setting before you transfer them to a cooling rack.
- Serve and enjoy!
Soft and chewy Paleo chocolate chip cookies with lightly crisp edges, made with almond flour, coconut sugar, and simple ingredients. They’re an easy gluten-free, grain-free, and dairy-free treat that the whole family will love.
How to Get Soft and Chewy Paleo Cookie
Getting the right texture is all about a few simple details.
Chill the dough. Refrigerating the dough for at least 30 minutes helps prevent the coconut oil from causing the cookies to spread too quickly.
Don’t overbake them. The centers should still look slightly soft when you take the cookies out of the oven. They’ll continue to firm up as they cool.
Let them rest on the baking sheet. Those extra two minutes allow the cookies to finish cooking and firm up enough to transfer without falling apart.
Measure your flours carefully. Too much almond or coconut flour can result in dry or cakey cookies. For the most consistent results, measure your ingredients accurately.
FAQs
Are these chocolate chip cookies Paleo?
The cookie dough is made with Paleo-friendly ingredients including almond flour, coconut flour, tapioca flour, coconut sugar, coconut oil, and egg. For a strictly Paleo version, choose chocolate chips made without refined sugar or dairy.
Are these cookies gluten-free?
Yes. These cookies are made without wheat or other gluten-containing grains, making them naturally gluten-free. If you need to avoid cross-contamination, be sure to use certified gluten-free ingredients.
Can I use almond meal instead of almond flour?
I recommend using finely ground almond flour for this recipe. Almond meal is typically coarser and can change the texture of the finished cookies.
Why do I need to chill the cookie dough?
Chilling the dough helps prevent the cookies from spreading too quickly while baking. It also helps produce thicker, softer cookies with chewy centers.
How should I store Paleo chocolate chip cookies?
Store cooled cookies in an airtight container at room temperature for several days. For longer storage, you can freeze the baked cookies and thaw them at room temperature when you’re ready to enjoy them.
Recipe Tips
Don’t skip the 30-minute chill time. This is especially important for getting the right thickness and texture.
Watch the baking time. Every oven is slightly different, so start checking your cookies around the 8-minute mark.
For softer cookies: Take them out when the edges are set but the centers still look slightly underdone.
For a salty-sweet flavor: Add a sprinkle of flaky sea salt before baking.
More Recipes You’ll Love:
Did you make this recipe? We’d love to hear your thoughts in the comments below!
Soft & Chewy Paleo Chocolate Chip Cookies
Ingredients
Method
- Melt your coconut oil and set it aside to cool for at least 10 minutes. You don’t want the coconut oil to be hot when you add it to the egg.
- In a medium mixing bowl, whisk together the egg, vanilla extract, cooled melted coconut oil, and coconut sugar until well combined.
- Add the almond flour, coconut flour, tapioca flour, baking soda, and salt. Stir with a spoon or baking spatula until a cookie dough forms.
- Fold the chocolate chips into the dough until they are evenly distributed.
- Cover the dough and refrigerate it for at least 30 minutes. Don’t skip this step! Chilling the dough helps keep the coconut oil firm so the cookies don’t spread too quickly in the oven. If you skip the chilling time, the cookies will spread more and turn out thinner and crispier.
- While the dough is chilling, preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Divide the dough into 12 evenly sized balls using a spoon or ice cream scoop. I recommend baking only six cookies at a time so they have enough room to spread without running into each other. For an extra salty-sweet flavor, sprinkle the tops with a little flaky sea salt before baking.
- Bake the cookies at 350°F for 8–10 minutes. The cookies should look set around the edges but still appear slightly soft in the center. Be careful not to overbake them if you want a soft and chewy cookie.
- Remove the baking sheet from the oven and let the cookies sit on the baking sheet for 2 additional minutes. This short resting period allows the cookies to finish setting before you transfer them to a cooling rack.
- Serve and enjoy!