Paleo Chocolate Chip Cookies

These Paleo Chocolate Chip Cookies are the perfect guilt-free treat—soft, chewy, and naturally sweetened without grains, dairy, or refined sugar. Made with a blend of almond, coconut, and tapioca flours, they offer the ideal texture for a cookie that’s both healthy and delicious. Whether you follow a Paleo diet or just want a better-for-you dessert, these cookies hit the sweet spot.

Why You’ll Love This Recipe

• Paleo and gluten-free: Free from grains, dairy, and refined sugar.

• Soft and chewy texture: Thanks to a trio of nutrient-dense flours.

• Naturally sweetened: Made with coconut sugar and honey.

• Quick to make: Ready in under 25 minutes.

• Kid-friendly: A healthier dessert the whole family can enjoy.

• Versatile: Swap chocolate chips for nuts or dried fruit.

• One-bowl mixing: Minimal cleanup required.

• Freezer-friendly: Store baked or unbaked dough for future cravings.

• Satisfying and wholesome: High in healthy fats and fiber.

• Perfect portion: Makes 12 balanced, 2-ounce cookies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dry Ingredients:

• 1½ cups blanched almond flour

• ¼ cup tapioca flour

• ¼ cup coconut flour

• ¼ cup coconut sugar

• ½ teaspoon salt

• 1 teaspoon baking soda

• ½ teaspoon cinnamon

• 1/8 teaspoon nutmeg

Wet Ingredients:

• ¼ cup ghee, room temperature

• 1 egg, room temperature

• 3 tablespoons honey

• 1 teaspoon pure vanilla extract

Add-in:

• ⅓ cup dark chocolate chips (dairy-free if strict Paleo)

Directions

1. Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.

2. Mix dry ingredients: In a medium bowl, whisk together almond flour, tapioca flour, coconut flour, coconut sugar, salt, baking soda, cinnamon, and nutmeg.

3. Mix wet ingredients: In a separate large bowl, whisk together ghee, egg, honey, and vanilla extract until well combined.

4. Combine: Slowly add the dry ingredients to the wet, stirring until a thick dough forms.

5. Fold in chocolate chips: Gently mix until evenly distributed.

6. Shape the cookies: Scoop the dough into 12 evenly-sized balls and place on the prepared baking sheet.

7. Flatten and bake: Slightly press down each ball with your fingers or a spoon. Bake for 10–12 minutes or until golden brown.

8. Cool before serving: Allow cookies to cool on the baking sheet for at least 10 minutes to set before enjoying.

Servings and timing

This recipe makes 12 cookies.
Prep time: 12 minutes
Cook time: 12 minutes
Total time: 24 minutes

Variations

• Nut-free version: Substitute almond flour with sunflower seed flour (note: may slightly affect flavor and color).

• Extra chewy: Add 1–2 tablespoons of unsweetened applesauce.

• Crunchy topping: Sprinkle with flaked sea salt before baking.

• Add-ins: Mix in chopped walnuts, pecans, or unsweetened coconut flakes.

• Lower sugar: Reduce honey slightly or replace with a few drops of liquid stevia.

• Vegan version: Substitute the egg with a flax egg and use coconut oil in place of ghee.

• Spiced up: Add more cinnamon or a pinch of ground ginger for a fall-inspired twist.

• Double chocolate: Mix in a tablespoon of cocoa powder for a chocolaty dough base.

Storage/Reheating

Storage:
Keep cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Freezing:
Freeze baked cookies for up to 3 months. Freeze dough balls separately on a tray, then transfer to a container to bake later.

Reheating:
Warm cookies in the microwave for 10–15 seconds or in a 300°F oven for 5 minutes.

FAQs

Are these cookies strictly Paleo?

Yes, all ingredients used are Paleo-compliant if you use dairy-free chocolate chips and raw honey.

Can I replace the ghee?

Yes, use coconut oil or grass-fed butter if you’re not strictly Paleo or dairy-free.

Why use three types of flour?

The combination of almond, coconut, and tapioca flours provides the perfect balance of texture—soft, chewy, and structured.

Can I use maple syrup instead of honey?

Yes, but the flavor will be slightly different. Use the same quantity.

What kind of chocolate chips are Paleo?

Use dark chocolate chips made with at least 70% cocoa and no dairy or refined sugar (like Enjoy Life or Hu Kitchen).

Why is my dough crumbly?

Ensure your egg and ghee are at room temperature. If still dry, add 1 tablespoon almond milk to moisten.

Can I make these without coconut sugar?

You can replace coconut sugar with maple sugar or date sugar. Avoid regular sugar to keep it Paleo.

Can I refrigerate the dough?

Yes, chilling the dough for 15–30 minutes makes shaping easier and can enhance flavor.

How do I prevent them from spreading too much?

Because these cookies don’t contain gluten, they don’t spread much. If yours are spreading too much, check flour ratios and chill the dough first.

Are these cookies kid-friendly?

Absolutely! They’re naturally sweetened and a great option for kids with dietary restrictions.

Conclusion

These Paleo Chocolate Chip Cookies are a healthier twist on the classic treat—soft, chewy, and packed with rich chocolate flavor. Perfect for anyone following a Paleo or gluten-free lifestyle, they’re easy to make and impossible to resist. Whether you’re baking for a special occasion or simply indulging in a wholesome snack, these cookies are sure to become a go-to favorite.