Sometimes all you need is an easy and delish recipe for Paleo Chocolate Chip Cookies that uses almond flour and coconut sugar and comes out perfectly chewy and soft every single time. These cookies are truly the best gluten-free cookie recipe, and everyone will love them!
Easy, delicious, paleo-approved chocolate chip cookies
If I can say just one thing about these easy paleo chocolate chip cookies, it’s that they’re some of the best cookies I’ve ever eaten. Seriously! They’re so tasty and easy to make. I can’t believe I haven’t made a soft and chewy paleo cookie recipe like this before!
Chocolate chip paleo cookies are loaded with wholesome, healthy, and good-for-you ingredients that won’t leave you with a sugar crash like traditional chocolate chip cookies sometimes do. They require simple ingredients like almond flour, cashew butter, and eggs (though any nut butter works just as well). If you’re used to paleo baking, you likely already have those in your pantry!
If you tried and loved my Paleo Chai Spiced Cookies, you’re going to devour this chocolate chip version! Let’s dive in.
Ingredients in paleo chocolate chip cookies:
The ingredients in this healthy chocolate chip cookie recipe are simple and basic, yet they produce the fluffiest, most delicious cookies.
- Almond flour: The base of the dough begins with 1.5 cups of almond flour. I love using almond flour in my paleo and low-carb baking because it’s light and fluffy and provides the best texture for cookies.
- Baking soda: Next, we’ll use 1/2 tsp of baking soda to help the cookies bake properly and reach the correct texture.
- Sea salt: Salt makes a big difference in cookies, preventing them from tasting bland. Use 1/4 tsp of sea salt.
- Egg: Then, add 1 egg. This will work as a binding agent for the ingredients, and it will also contribute to the fluffy texture of the cookies!
- Coconut sugar: To sweeten things up, use 1/3 cup of coconut sugar. Coconut sugar is low glycemic, making it a preferred sweetener. If you don’t have it, feel free to use brown sugar.
- Cashew butter: Next, add nut butter in the amount of 1/3 cup. I recommend cashew butter for the light color, but almond or peanut would also work great here. It should be refrigerated prior to use so that it’s cold.
- Coconut oil: 1/4 cup of melted and cooled coconut oil is going to work as the “liquid” component of these cookies. Coconut oil is my favorite oil to bake with. I’ve been using a refined version to prevent winding up with a coconut flavor. If you don’t mind that, feel free to use unrefined!
- Vanilla: Include 1 tsp of vanilla.
- Chocolate chips: Last but not least, include 1/2 cup of chocolate chips!
Tools needed to make these paleo cookies
Wondering what exact kitchen tools you’ll need to bring these delicious paleo-approved cookies to life? You’re in luck! Below is an easy list that you can use to gather all of the needed items before you begin:
- Baking sheet
- Parchment paper or silicone baking liner
- Medium mixing bowl
- Stirring utensil
- Large mixing bowl
- Cookie scoop
For measuring out ingredients, you’ll need the following sized measuring cups: 1/4 tsp, 1/2 tsp, 1 tsp, 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup.
How to make simple paleo chocolate chip cookies
When it comes to preparing these cookies, it’s so easy that you could do it with your eyes closed.
To begin, preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone liner.
Mix in the cashew butter, coconut oil, and vanilla.
Once mixed, add the dry ingredients to the bowl with the wet, and stir until everything is well combined.
Fold in the chocolate chips.
If the dough seems too wet, you can refrigerate it for 30 minutes. This will help prevent spreading, though it isn’t a necessary step. The dough should be a bit sticky.
Bake for 12-15 minutes, or until slightly golden brown. Once removed from the oven, sprinkle sea salt on top.
Leftover paleo chocolate chip cookies can be stored on the counter at room temperature or in the refrigerator. Either way, keep them in an airtight container to prevent a stale flavor and texture. If they get too soft on the counter, pop them in the fridge to firm back up!
These cookies will keep for about two weeks when stored at room temperature or in the fridge. You can also freeze them for up to six months for enjoying in the future!
Can I use white chocolate chips instead?
Absolutely! Feel free to swap the chocolate chips with a white chocolate option if preferred. If aiming for paleo, most keto white chocolate chip varieties should meet paleo guidelines.
Can I skip the egg?
If you’d like to omit the egg, feel free to substitute it with either 1/4 cup of applesauce (non paleo), or create a “chia egg” by mixing 1 tbsp of chia seeds with 3 tbsp of water. The texture creates an egg yolk-like consistency that binds the ingredients just like the egg would.
If you liked this recipe, you’ll want to try these!
Craving some more sweet treats? Try one of these recipes!
- Paleo Tahini Chocolate Chip Cookies
- Flourless Almond Butter Cookies
- Almond Butter Blondies
- Jelly Thumbprint Cookies Recipe
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
- 1 1/2 cup almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 egg
- 1/3 cup coconut sugar
- 1/3 cup cashew butter (or other nut butter – cold from the fridge.)
- 1/4 cup coconut oil, melted + cooled
- 1 tsp vanilla
- 1/2 cup chocolate chips
- Preheat the oven to 350F and line a baking sheet with parchment paper or silicone liner.
- In a medium bowl, mix together almond flour, baking soda, and sea salt.
- In a large bowl, whisk together egg and coconut sugar.
- Mix in cashew butter, coconut oil, and vanilla.
- Add dry ingredients to wet and stir until well combined.
- Fold in chocolate chips
- *if dough seems too wet, refrigerate for 30 minutes, helps prevent spreading but not always necessary, the dough will be sticky.
- Use a cookie scoop or hand, roll dough into balls and place dough on parchment paper. It will be sticky but that’s okay! You can add more chocolate chips on top.
- Bake in oven for 12-15 minutes or until slightly golden brown, adding sea salt after taking out of oven.
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