All hail the king of cookies! These paleo chocolate chip cookies are a new take on an old favorite. The honey and maple syrup combine to create an almost caramel-like flavor. I prefer my chocolate chip cookies without the addition of chopped nuts. However, if you like nuts, go ahead and stir in a half-cup of your favorite. Walnuts are a traditional addition, but any chopped tree nut will work!
Paleo Chocolate Chip Cookies: The Important Stuff
If you’re reading this, I know one thing about you! (grabs crystal ball) You’re pondering making paleo chocolate chip cookies! I don’t want to keep you from that pursuit. So here’s everything you need to know about this recipe!
Does this recipe make crisp or soft chocolate chip cookies?
Crisp! There’s a recipe for soft-baked chocolate chip cookies in my new book. affiliate link That one uses coconut flour. This recipe, made with almond flour, bakes up nice and crispy.
Why isn’t there coconut oil or butter in the recipe?
It doesn’t need it! The almond flour brings enough fat to the party. This means you can dump all the dry ingredients into a bowl, add the wet ingredients and stir. No need to cream a fat, like coconut oil or butter, with a sugar to start. You save a step!
What’s up with using both honey and maple syrup?
Ah! Good question! The combination of honey and maple syrup tastes a little like brown sugar when baked and you don’t need to use molasses or brown sugar. If you only have one on hand, go ahead and use it. The recipe still works.
Are chocolate chips paleo?
That depends on how you define paleo. On this site, I use the term paleo to mean grain, legume, and dairy-free. I avoid refined sugar but I do use sweeteners like honey, maple syrup, coconut sugar, and evaporated cane juice. For this recipe, I used Enjoy Life chocolate chips. The chips are gluten-free (actually, they are free of gluten, peanut, soy, casein, potato, wheat, tree nut, fish, sesame, dairy, and egg!) and are sweetened with evaporated cane juice. That works for me!
What’s the history of the chocolate chip cookie?
I’m SO glad you asked! Read this story! (Story warning: you’ll want a chocolate chip cookie by the time you’re done reading it.)
Paleo Chocolate Chip Cookies: The Shopping List
Here are the tools and ingredients I used to make this recipe. I hope you find this helpful!
The above are Amazon affiliate links. If you use them to shop, I’ll earn a small commission which helps support the site.
Ingredients
Almond Flour (I’ve made this recipe with both Bob’s Red Mill and Honeyville. They each work GREAT!)
Tapioca Starch
Honey (Buy local honey!)
Maple Syrup
Chocolate Chips
Tools
Mixing Bowl <—I LOVE these bowls. For this recipe, I used the second-to-the-largest bowl.
Whisk
Wooden Spoon
Baking Sheet
Parchment Paper
Cookie Scoop <–The best cookie scoop EVER.
Cooling Rack
Cookie Spatula <–Yup. I actually use this. Someone gave it to me as a gift and, wouldn’t you know it, I LOVE the thing.
and…of course…The World’s Easiest Paleo Baking. This recipe comes right from my new book. I’d love it if you picked up a copy!
Paleo Chocolate Chip Cookies (Grain-Free & Dairy-Free)
Ingredients
- 1 1/4 cups 1 1/4 cups finely ground almond flour (5 ounces; 142 grams)
- 1/4 cup tapioca starch (1 ounce; 28 grams)
- 1 teaspoon baking powder, homemade or grain-free store-bought
- 1/2 teaspoon salt
- 3 tablespoons honey (2 1/4 ounces; 63 grams)
- 2 tablespoons dark maple syrup
- 1 egg yolk (about 1/2 ounce; 15 grams)
- 1 teaspoon vanilla extract
- 1/2 cup dairy-free dark chocolate chips or chopped dark dairy-free chocolate (3 ounces; 85 grams)
Instructions
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Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
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Whisk the almond flour, tapioca starch, baking powder, and salt together in a medium mixing bowl.
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Add the honey, maple syrup, egg yolk, and vanilla and stir with a wooden spoon to combine. Stir in the chocolate chips.
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Drop dough by the tablespoonful onto the prepared baking sheet, spaced about 2 inches apart to allow for spreading.
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Bake until golden brown, about 10 minutes.
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Allow the cookies to cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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Allow the baking sheet to cool, and repeat with the remaining dough.
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Store on the counter in an airtight container for up to 4 days, or freeze, wrapped in plastic wrap and
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placed in a freezer container, for up to 6 weeks.
Jenny says
I just bought your cookbook a few weeks ago whilst I was doing Whole30…now that I am done and plan to continue with Paleo as my lifestyle, I am excited to use your book for the occasional treat or special event. When I do make them I will include them on my blog and link them back to you. I can’t decide whether to do the CCC first or World’s easiest first!!! Thanks!
Elizabeth says
Hee! Have fun!
Rebecca says
I made this recipe for the first time and first off I will say that I think the cookies are delicious and will certainly make them again. However even though I followed the recipe exactly (with the exception of the brand of almond flour — I used TJ’s almond flour) my cookies came out soft rather than crispy. Additionally they did not spread or at least not like they appear in your photo. After rolling them into balls I flattened them slightly and after baking they were a bit thicker than those in your photo seem to be. It’s quite possible I didn’t cook them long enough to produce a crispy texture (I baked them 10 minutes as stated) but they look pretty close in color to your photo. I’m very conservative when it comes to baking time as I dislike over baked cookies. Is a longer bake time necessary to produce a crisp cookie?
Elizabeth says
Hi Rebecca,
Baked goods in the summer tend to bake up soft due to increased humidity. You can try baking them a few more minutes. That might solve the problem.
S Watts says
These cookies were surprisingly delicious. I added pecans to my recipe and I should have let them stay in a few mins longer. But I recommend. And will make again.