You know that cookie you swear you’ll eat “just one” of and then—oops—four disappear? This is that cookie, but without the gluten, refined sugar, or weird aftertaste. These paleo chocolate chip cookies are soft-centered, crispy-edged, and unapologetically loaded with melty chocolate.
No grain, no dairy, no drama—just simple ingredients that pull heavyweight flavor. If you think “healthy” cookies belong in the penalty box, these will change your mind in one bite.
Why You’ll Love This Recipe
- Incredible texture: Golden edges with a soft, fudgy center—like a bakery cookie but better for you.
- Paleo-friendly: No grains, no gluten, no dairy, and naturally sweetened. Your stomach won’t file a complaint.
- One-bowl wonder: Less mess, faster cleanup, faster cookie time.
Priorities.
- Customizable: Swap the chocolate, add nuts, make them chunkier—these cookies are team players.
- Freezer-ready: Make the dough once, bake on demand. Future you is already grateful.
Ingredients
- 1 3/4 cups fine blanched almond flour (not almond meal)
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/3 cup coconut sugar
- 3 tablespoons maple syrup (or honey, see notes)
- 1/3 cup coconut oil, melted and cooled to room temp (or ghee if tolerated)
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 3/4 cup dark chocolate chips or chunks (70%+ cacao, dairy-free/paleo compliant)
- Optional: 1/2 cup chopped pecans or walnuts
- Optional: flaky sea salt for topping
How to Make It – Instructions
- Preheat and prep: Set oven to 350°F (175°C). Line a baking sheet with parchment paper.
No parchment? Lightly grease—don’t overdo it.
- Mix dry: In a large bowl, whisk almond flour, coconut flour, baking soda, and salt until evenly combined. This keeps clumps from ruining the vibe.
- Blend wet: In another bowl, whisk coconut sugar, maple syrup, melted-cooled coconut oil, egg, and vanilla until glossy and smooth.
- Bring it together: Pour the wet into the dry and stir with a spatula until a thick, scoopable dough forms.
It should be soft, not runny.
- Fold the chocolate: Add chocolate chips (and nuts, if using). Fold gently so you don’t overwork the dough.
- Chill 10–15 minutes: This helps the coconut flour hydrate and reduces spreading. Worth the wait.
- Scoop and shape: Use a 1.5-tablespoon scoop to portion 12–14 cookies.
Roll and flatten slightly to about 1/2 inch thick—these don’t spread like gluten bombs.
- Bake: 9–11 minutes, until edges are lightly golden and centers look just set. Slightly underbaked = gooey magic.
- Finish strong: Sprinkle with flaky salt while warm (optional, but elite). Cool on the sheet 10 minutes before moving—cookies firm up as they rest.
- Serve: Eat warm for max melt factor.
Or cool completely for lunchbox perfection.
Preservation Guide
- Room temperature: Store in an airtight container for up to 3 days. Add a slice of apple or a sugar cube to keep softness (old bakery trick).
- Fridge: Up to 1 week in a sealed container. Texture stays fudgy.
- Freezer (baked): Freeze on a tray, then bag for up to 2 months.
Thaw at room temp or warm 5 minutes at 300°F.
- Freezer (dough): Scoop, freeze solid, then bag. Bake from frozen at 325–335°F for 12–14 minutes.
Benefits of This Recipe
- Gluten-free without compromise: Almond and coconut flours deliver body, chew, and flavor without the bloat.
- Better sweeteners: Coconut sugar and maple syrup bring lower-glycemic sweetness and caramel notes—not empty white sugar vibes.
- Healthy fats: Coconut oil and almond flour offer satiating fats and vitamin E. Translation: you’re satisfied sooner.
- Protein and fiber: Almond flour adds both, making these cookies more than a sugar rush.
- Kid-approved, adult-validated: These pass the “chocolate on the face” test and the “read the label twice” test.
What Not to Do
- Don’t skip chilling the dough. Warm dough spreads unevenly and gets greasy.
Two words: cookie pancakes.
- Don’t use almond meal. It’s too coarse and oily; texture will be gritty.
- Don’t overbake. They should look slightly underdone in the center when you pull them. They finish setting on the pan.
- Don’t swap in liquid oils. Melted coconut oil or ghee works; olive/vegetable oil makes them flat and oily, IMO.
- Don’t pack the flours. Spoon and level. Packed flour = dry, cakey cookies.
No thanks.
Alternatives
- Sweeteners: Swap maple syrup with honey for a deeper, chewier cookie. Reduce to 2 tablespoons if you want less sweetness.
- Fat choices: Use ghee for a buttery note while staying paleo. For coconut-free, try avocado oil solidified slightly in the fridge, but results vary.
- Egg-free: Use a flax egg (1 tbsp ground flax + 3 tbsp water, rest 10 minutes).
Texture will be slightly more tender.
- Flavor upgrades: Add 1/2 teaspoon cinnamon, a pinch of espresso powder, or orange zest. Tiny tweaks, big payoff.
- Chocolate swaps: Use chopped paleo chocolate bars for big puddles, or cacao nibs for less sweet crunch.
- Nut-free version: Replace almond flour with 1 1/4 cups fine-ground sunflower seed flour and add 1 teaspoon lemon juice to counter green tint (chlorophyll + baking soda reaction—science!).
FAQ
Are these cookies truly paleo?
Yes. They’re grain-free, gluten-free, dairy-free (if you use coconut oil), and naturally sweetened.
Just be sure your chocolate is dairy-free and paleo-compliant.
Why did my cookies spread too much?
Likely warm dough or too much oil. Chill the dough 10–15 minutes, and ensure coconut oil is melted then cooled. Also, measure flours correctly—spoon and level.
Can I make the dough ahead of time?
Absolutely.
Refrigerate up to 48 hours or freeze portioned dough balls for 2 months. Bake straight from frozen with a slightly lower temp and longer bake.
Do I need both almond and coconut flour?
Using both balances texture. Almond flour brings structure and richness; coconut flour absorbs moisture and prevents greasiness.
Skipping coconut flour can make cookies oily.
How do I get that bakery-style crackly top?
Slightly underbake, tap the pan once mid-bake to deflate air, and use chopped chocolate for melty pools. A tiny sprinkle of flaky salt also makes them look pro. FYI, it tastes amazing too.
Can I reduce the sugar?
Yes.
Cut coconut sugar to 1/4 cup and maple to 2 tablespoons. Texture stays solid, sweetness becomes more subtle.
What if I don’t have coconut sugar?
Use maple sugar for a lighter color or a touch more maple syrup and reduce coconut oil by 1 teaspoon to compensate. Avoid white or brown sugar if you want to stay paleo.
Wrapping Up
These Perfect Paleo Chocolate Chip Cookies Without Gluten are proof you can have chewy, gooey, bakery-level cookies without the gluten or the guilt.
One bowl, simple ingredients, and a method that just works—no fussy steps, no science degree required. Make a batch today, freeze a few for later, and enjoy cookies that hit the sweet spot every time. Your new “healthy” dessert flex?
Found it.
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