These paleo chocolate chip cookies are easy to make - just combine ingredients, scoop and bake! They're made with almond flour and almond butter, lightly sweetened with coconut sugar and loaded with extra dark chocolate. This chocolate chip cookie recipe is grain free, dairy free and paleo friendly.
There's no such thing as too many chocolate chip cookie recipes! So, adding another all time family favorite to my stash of paleo cookies.
These paleo chocolate chip cookies are made with almond flour and almond butter, lightly sweetened with coconut sugar (monk fruit sweetener works too) and loaded with extra dark chocolate chips.
They have the perfect cookie texture too! Soft and gooey on the inside with a crisp outer layer. They hold together well and can be stored in the freezer - great for long term keeping.
Why You'll Love these Paleo Chocolate Chip Cookies
- paleo friendly - made with minimally processed, real food ingredients
- gluten free and grain free - made with almond flour
- dairy free - no butter or milk in these chocolate chip cookies
- easy to make - the dough doesn't require any chilling and you don't need any fancy equipment
- delicious - lower in sugar than your average cookie, but just as tasty
Ingredients
Here's what you need to make these low sugar chocolate chip cookies:
- almond butter
- palm shortening (or butter if not dairy free)
- egg
- vanilla extract
- coconut sugar (or monk fruit sweetener)
- blanched almond flour
- tapioca starch
- cinnamon (optional)
- baking soda
- salt
- miniature dark chocolate chips (for a great low sugar paleo option, use Pascha Chocolate 100% dark chocolate chips)
- flaked salt for topping (optional)
How to Make Chocolate Chip Cookies with Almond Flour
These grain free chocolate chip cookies are super easy to make! Here's what you need to do:
First, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, combine almond butter, shortening, egg, vanilla and coconut sugar. Mix with a fork until well combined.
Add in the almond flour, tapioca starch, cinnamon, baking soda and salt. Again, mix with a fork until well combined.
Finish off the batter by folding in the dark chocolate chips.
Scoop the cookies using a small cookie scoop (1 Tbsp in size), onto the lined baking sheet. Each cookie should be about one rounded scoop, making 17-18 cookies.
Be sure to leave about 1-2 inches between each cookie, as they do spread.
Place the chocolate chip cookies in your oven and bake at 350 degrees for 12-14 minutes. When done, the cookies will have spread and have a golden brown bottom.
After baking, remove the cookie from the oven and sprinkle each with a pinch of flaked sea salt.
Let the cookies cool for 5-10 minutes on the baking sheet before transferring to a wire cooling rack.
Storage
These easy paleo cookies should be kept in an airtight container or ziplock baggie. For storage, keep them at room temperature for a few days, in the fridge for a week, or in the freezer for up to one month.
Alterations and Variations
There are many mix-ins and variations for these paleo chocolate chip cookies. Here are some easy ideas:
- swap the cinnamon for another spice like pumpkin spice
- mix in chopped nuts such as walnuts or pecans
- swap the chocolate chips for dried fruit like raisins or cranberries
- add a teaspoon of instant coffee to the batter
- swap the chocolate chips for chopped chocolate
- dip the cookies in melted chocolate
More Paleo Cookie Recipes
- Chocolate Chip Tahini Cookies
- Homemade Samoas Cookies
- Chocolate Hazelnut Cookies
- Tigernut Flour Chocolate Chip Cookies
Easy Paleo Chocolate Chip Cookies (Low Sugar)
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 17-18 cookies
Description
These easy paleo chocolate chip cookies are moist and tender on the inside with a crispy exterior. They're the ultimate grain free cookie - easy to make and lower in sugar, but still taste great.
Ingredients
- ⅓ cup almond butter (just dry roasted almonds)
- ⅓ cup palm shortening
- ⅓ cup coconut sugar*
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup blanched almond flour (75g)
- ⅓ cup tapioca starch (42g)
- 1 tsp cinnamon (optional)
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup miniature dark chocolate chips
- flaked salt for topping (optional)
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine almond butter, shortening, coconut sugar, egg and vanilla. Mix with a fork until well combined.
- Add in the almond flour, tapioca starch, cinnamon, baking soda and salt. Again, mix with a fork until well combined.
- Fold in the dark chocolate chips using a spatula or wooden spoon.
- Scoop the cookies using a small cookie scoop (1 Tbsp in size), onto the lined baking sheet. Each cookie should be about one rounded scoop, making 17-18 cookies. Leave about 1-2 inches between each cookie, as they do spread.
- Place the chocolate chip cookies in your oven and bake at 350 degrees for 12-14 minutes.
- After baking, remove the cookie from the oven and sprinkle each with a pinch of flaked sea salt.
- Let the cookies cool for 5-10 minutes on the baking sheet before transferring to a wire cooling rack.
Notes
Storage: Cookies should be kept in an airtight container or baggie. Keep them at room temperature for a few days, in the fridge up to one week or in the freezer up to one month.
*May swap with any other granulated sugar/sweetener. Monk fruit sweetener is great for a low carb alternative.
Katie
My family and I love these cookies! Enjoy!
Haleema
Can palm shortening be replace with current coconut oil ot grass fed ghee/butter
Haleema
Oops I see you said butter.
Haleema
Can this dough be pre-made and refrigerated (12 to 24) hours and/or frozen. Im looking for efficiency for Thanksgiving Day cooking lol.
Katie
Hi! Yes, you can make the dough ahead of time. I would just store it in the fridge, then bring it to room temperature an hour before baking. You could probably bake it chilled too, but I imagine the cookies won't spread much.
Haleema
Can banana be used as a sweetener instead of coconut sugar?
Katie
No, it will ruin the texture of the cookies.