These giant soft and chewy Paleo Chocolate Cookies are the best! They taste amazing dipped in almond milk and hit the spot when craving something chocolatey! I used Lakanto sweetened chocolate chips so the sugar is significantly reduced and you will never know the difference! Shh…they are gluten-free, grain free and paleo friendly!
Why Make This Recipe
- great taste- blanched almond flour and tapioca flour are neutral tasting flours that do not over power the other flavors, plus they create an airy & light cookie texture.
- soft & chewy- the combination of coconut sugar and butter create a delicious chewy texture that makes these cookies irresistible.
- less sugar- coconut sugar is low glycemic and Lakanto sweetened chocolate chips add delicious chocolatey goodness without added sugars. Who wouldn't want a cookie that's actually good for you!
- gluten free & paleo friendly- this cookie is perfect for those avoiding gluten and grains.
Ingredient Notes
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- blanched almond flour- be sure to use "blanched" almond flour NOT almond meal in this recipe. Blanched almond flour is off-white and found at most major local grocery stores in the baking section. I buy this one online.
- tapioca flour- FYI tapioca flour and tapioca starch are the same in case you didn't know.
- coconut sugar- I am using light coconut sugar in this recipe, but dark coconut sugar works well too if you want a richer flavor.
- butter- I am using salted butter, if you only have unsalted butter on hand, add ¼ teaspoon of salt to the recipe.
- egg- use room temperature eggs so you get a creamier batter
- chocolate chips- I used sugar free chocolate chips sweetened with monk fruit. They are zero glycemic and low carb. I recommend Lakanto Chocolate Chips or these. If you prefer to use semi-sweet chocolate chips, that will work too.
Step by Step Instructions
Step 1. Prepare the Batter
Before getting started, pre-heat oven to 350º F with center rack ready. Line a large cookie sheet with parchment paper and set aside. In a large mixing bow whisk together blanched almond flour, tapioca flour, coconut sugar and baking soda. Next, add softened butter, egg and vanilla and beat for 2 minutes until batter is smooth.
Step 2. Add Chocolate Chips and Freeze Batter
Add ½ of your chocolate chips and mix into batter. Freeze dough for 5 minutes or until slightly firm. Batter will be slightly sticky. The longer you freeze your dough, the higher your cookies will rise.
Step 3. Scoop out Batter
Using a 1 ½ inch ice cream scoop, drop dough onto prepared baking sheet about 2 inches apart. Create 12 even sized mounds of batter. Do not press down.
Step 4. Top off With Remaining Chocolate Chips & Bake
Top cookie mounds with remaining chocolate chips. See image below. This step makes your cookies extra chocolatey and you get extra chocolate chips staring back at you! This is my favorite step! Bake at 350 for 12 minutes or until edges are golden. Allow cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
FAQS and Expert Tips
- dairy free options- substitute palm shortening for butter and use dairy free chocolate chips
- prevent flat cookies- freeze dough until firm, 5-15 minutes for a higher rise
- substitutions or additions-swap chocolate chips for white chips. Add ⅓ cup chopped pecans or walnuts to batter for a nutty chocolate chip cookie.
Storage Suggestions
- storage tips- store the cookies in a tightly covered container in the fridge up to 5 days. Place parchment paper between layers so cookies do not stick.
- freezer tips- store cookies in a sealed container in the freezer for up to 30 days. Be sure to layer cookies between parchment paper so they do not stick to each other. Allow to thaw at room temperature before serving.
Related Recipes
- Gluten Free Lemon Cookies- these soft & chewy lemon honey sweetened cookies are divine! Gluten Free & Paleo Friendly.
- Gluten Free Apple Cinnamon Oatmeal Cookies- these delicious fall cookies with freshly chopped apples, raisins and fall spices are baked to perfection. Gluten free & nut free.
- Best Paleo Carrot Muffins- full of cinnamon goodness and the best grab-and-go snack! Gluten free & dairy free.
Recipe Video
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Print
Best Paleo Chocolate Chip Cookies
- Total Time: 25 minutes
- Yield: 12 cookies 1x
Description
These giant soft and chewy Paleo Chocolate Cookies are the best! They taste amazing dipped in almond milk and hit the spot when wanting something chocolatey! I used Lakanto sweetened chocolate chips so the sugar is nearly cut in half and you will never know the difference! Shh…they are gluten-free, grain free and paleo friendly!
Ingredients
- 1 ½ cups blanched almond flour
- ¼ cup tapioca flour
- ½ cup coconut sugar
- ½ teaspoon baking soda
- ⅓ cup salted butter, softened or palm shortening
- 1 egg, beaten
- 2 teaspoons vanilla extract
- ½ cup Lakanto chocolate chips (divided)
Instructions
- Pre-heat oven to 350º F with center rack ready. Line a large cookie sheet with parchment paper.
- In a large mixing bowl combine dry ingredients. Whisk together blanched almond flour, tapioca flour, coconut sugar and baking soda.
- Add softened butter, egg and vanilla. Beat for 2 minutes or mix by hand until batter is smooth, about 4 minutes.
- Add ½ of your chocolate chips and mix into batter.
- Freeze dough for 5 minutes or until slightly firm. The longer you freeze your dough, the higher your cookies will rise.
- Using a 1 ½ inch ice cream scoop, drop dough onto prepared baking sheet about 2 inches apart. Do not press down.
- Top cookie mounds with remaining chocolate chips. See tutorial images above.
- Bake at 350 for 12 minutes or until edges are golden. Allow cookies to cool on cookie sheet for 5 minutes before transferring to a wire rack to cook completely.
Notes
- If you do not have a mixer, you can mix dry ingredients by hand with a whisk and mix wet ingredients with a wooden spoon.
- Don't like flat cookies? Freeze dough for up to 15 minutes, they will get a higher rise.
- Running short on time? Add all chocolate chips to batter on step 4 and skip step 7.
- Swap chocolate chips for white chips. Add ⅓ cup chopped pecans or walnuts to batter for a nutty chocolate chip cookie.
- Store the cookies in a tightly covered container in the fridge up to 5 days. Place parchment paper between layers so cookies do not stick.
- Prep Time: 13 mins
- Cook Time: 12 mins
- Category: Dessert
- Cuisine: American
Looking for more grain free baking recipes that the entire family can enjoy? My Grain Free Ebooks are full of grain-free, gluten-free and paleo-friendly baking recipes the whole family will love. You can never tell the difference!
Update Notes: This post was originally published on June 29, 2016, but was re-published with updated step-by-step instructions, pictures, revised recipe and tips on May 16, 2020.
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Pamela Dipman says
Can I not use tapioca flour? I don't have access to it.
Ester Perez says
Sorry for the late reply. You can substitute tapioca with arrowroot, they give very similar results.
Warmly,
Ester
E. P. says
I love these cookies so much. They’re soft enough that they melt in your mouth, but hard enough that they hold. I would 10/10 recommend this recipe.
Ester Perez says
I am so glad you enjoyed these cookies! Xoxo, Ester
Tanya says
Hi, can I sub anything for the shortening? Thanks
Ester Perez says
You can substitute a light flavored vegetable oil, just be sure to refrigerate the dough long enough so that it is a stiff when rolling out. Let us know how you like it. Xoxo, Ester