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4 chocolate chip cookies on white background with glass of milk on the side

Best Paleo Chocolate Chip Cookies

  • Author: Ester Perez
  • Total Time: 25 minutes
  • Yield: 12 cookies 1x


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!


  • 1 1/2 cups blanched almond flour
  • 1/4 cup tapioca flour
  • 1/2 cup coconut sugar
  • 1/2 teaspoon baking soda
  • 1/3 cup salted butter, softened or palm shortening
  • 1 egg, beaten
  • 2 teaspoons vanilla extract
  • 1/2 cup Lakanto chocolate chips (divided)


  1. Pre-heat oven to 350º F with center rack ready.  Line a large cookie sheet with parchment paper.
  2. In a large mixing bowl combine dry ingredients. Whisk together blanched almond flour, tapioca flour, coconut sugar and baking soda.
  3. Add softened butter, egg and vanilla.  Beat for 2 minutes or mix by hand until batter is smooth, about 4 minutes.
  4. Add 1/2 of your chocolate chips and mix into batter.
  5. Freeze dough for 5 minutes or until slightly firm.  The longer you freeze your dough, the higher your cookies will rise.
  6. Using a 1 1/2 inch ice cream scoop, drop dough onto prepared baking sheet about 2 inches apart. Do not press down.
  7. Top cookie mounds with remaining chocolate chips.  See tutorial images above.
  8. 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.


  • 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 1/3 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

Keywords: paleo chocolate chip cookies, best paleo chocolate chip cookies, gluten free chocolate chip cookies

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