These super easy one bowl paleo chocolate chip cookies are my favorite cookie recipe yet! With no chilling time and one bowl prep, they’re ready from start to finish in just 20 minutes! Gluten free, grain free, dairy free, refined sugar free.
I’ve been wanting to create a simplified, one-bowl version of the chocolate chip cookies from my book, Paleo Baking at Home.
After a couple of tests to get the perfect ingredient ratios, the cookies are here!
They have a super chewy middle with crispy edges and the appearance and flavor are oh so similar to traditional chocolate chip cookies.
I can’t wait to share these with you! Let’s get into the details.
What You Need to Make These One Bowl Chocolate Chip Cookies
You’ll see that these don’t require as many ingredients as many of my chocolate chip cookie recipes.
I still used two types of grain free flour to get the perfect texture and appearance.
Using both almond and tapioca flour also gets these cookies to spread similarly to traditional ones.
Here’s everything you’ll need to prepare the cookies:
- smooth almond butter, or cashew butter
- refined coconut oil
- pure maple sugar, or coconut sugar
- egg
- pure vanilla extract
- blanched almond flour
- tapioca flour
- baking soda
- fine sea salt
- chocolate chips of your choice (see below for paleo options!)
How to Make My Favorite Paleo Chocolate Chip Cookies
One bowl and no chilling – these cookies are ready fast!
Preheat your oven to 350°F and line a large baking sheet with parchment paper.
In a large bowl, add the nut butter, then the coconut oil, maple sugar, egg and vanilla. Use an electric hand mixer or whisk to beat the mixture until creamy.
In the same bowl, add the almond and tapioca flours, baking soda and salt. Stir or blend with a mixer until a cookie dough forms, then stir in the chocolate chips.
Use a medium cookie scoop (1.5 tbsps) to scoop the dough 2” apart on the parchment lined baking sheet. The cookies will spread, so make sure they have space. You’ll make 16-18 cookies total, so you’ll need two separate batches.
Press down very gently in the center of each cookie, but not too much to flatten them since they spread on their own. Bake in the preheated oven for 10 minutes, or until just beginning to turn light brown around the edges.
Remove and cool on the baking sheet for 5 minutes, then carefully transfer to a cooling rack to fully cool.
Where to Find Paleo Friendly Chocolate Chips
If you don’t mind cane sugar, Enjoy Life has the best tasting dark chocolate morsels that are dairy and soy free. You can find them here on Amazon.
The Enjoy Life chips are also typically easy to find in most grocery stores.
Hu Kitchen has fully paleo chocolate chips that are sweetened with dates, with no sugar added at all. Here are the Hu Kitchen chips.
Evolved chocolate has a variety of semi sweet and dark chocolate chips that are paleo friendly. These are my go-to for testing paleo recipes that use chocolate chips.
You can find them on Amazon.
I hope you’re ready for easy, healthy chocolate chip cookies that will become a favorite in your house!
Grab your ingredients and preheat your oven because it’s time to bake – let’s go!
Favorite Paleo Chocolate Chip Cookies {Grain Free, Dairy Free}
My Favorite Paleo Chocolate Chip Cookies {Grain Free, Dairy Free}
Ingredients
- 1/3 cup creamy almond butter or cashew butter
- 1/3 cup refined coconut oil melted and cooled
- 3/4 cup pure maple sugar or coconut sugar
- 1 egg at room temperature
- 2 teaspoons pure vanilla extract
- 3/4 cup blanched almond flour
- 1/2 cup tapioca flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 cup chocolate chips of your choice Hu Kitchen and Evolved chocolate are paleo, Enjoy life is dairy and soy free
Instructions
-
Preheat your oven to 350°F and line a large baking sheet with parchment paper.
-
In a large bowl, add the nut butter, then the coconut oil, maple sugar, egg and vanilla. Use an electric hand mixer or whisk to beat the mixture until creamy.
-
In the same bowl, add the almond and tapioca flours, baking soda and salt. Stir or blend with a mixer until a cookie dough forms, then stir in the chocolate chips.
-
Use a medium cookie scoop (1.5 tbsps) to scoop the dough 2” apart on the parchment lined baking sheet. The cookies will spread, so make sure they have space. You’ll make 16-18 cookies total, so you’ll need two separate batches.
-
Press down very gently in the center of each cookie, but not too much to flatten them since they spread on their own. Bake in the preheated oven for 10 minutes, or until just beginning to turn light brown around the edges. Do not overbake.
-
Remove and cool on the baking sheet for 5 minutes, then carefully transfer to a cooling rack to fully cool. Cookies should be stored in a container at room temperature for up to 3-4 days. Enjoy!
Nutrition
Want More Paleo Cookie Recipes? Try One of These!
Jumbo Paleo Chocolate Chip Cookies
Paleo and Vegan Chocolate Chip Cookies
“Oatmeal” Raisin Cookies {Paleo + Vegan}
Double Chocolate Chip Brownie Cookies
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What is the serving size for the 194 cal? 1 cookie? I don’t usually see serving sizes on your recipes.
These are seriously the BEST cookies I’ve ever eaten. My son said, “mom, they look like bakery cookies that are full of wheat, sugar, soy, and all other awful things that taste delicious, but these taste BETTER!” Thank you!
So delicious and easy to make. They didn’t last 24 hrs. Lol. Will definitely make again.
How would date syrup worm? If so what quantity?
Can these be made egg free?
Delicious! Since I’ve had no almond flour, I took chestnut instead. And I forgot the egg – ups…. It worked, even if they look little bit weird;-) But the taste is great.
I doubled the recipe and used 3 flax eggs- it worked great.
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These are DECADENT! I made them in an 8×8 pan to make a cookie bar, and topped with a little flaky sea salt. Wow is all I can say, these will be an absolute staple in this house.
Just made these, they are delicious. I wasn’t sure if I’d be able to make any because I couldn’t stop eating the dough, haha, it was so amazing. I only had 1/2 cup of chocolate chips left but it was fine, and I also used arrowroot powder in place of tapioca. Thank you for making this paleo lifestyle truly enjoyable!!
I’ve made these twice this week – the first time I may have put in a tad too much coconut oil and the dough was oily and the cookies turned out flat. Second time I put in the right amount of oil and 1/4 C more almond flour and they turned out perfect! Thanks for this yummy recipe!!
This was delicious!! Everyone loved it, including my picky husband! This is our new favorite cookie recipe!
Love these Favorite Paleo Chocolate Chip Cookies, seems super delicious . Will love to try this one, thanks for sharing with us
Tastes delicious. I had trouble with them staying together. I used a mixed nut butter so to me they reminded me more of oatmeal chocolate chip. Wish they didn’t fall apart so easily but with most paleo cookies they seem to do better frozen
I made these cookies the batter was like a thick soup. I had to keep adding almond flour to get the consistency of cookie batter and it was still kind of loose. Was afraid to add to much. Not sure what went wrong any thoughts? They taste good and were very flat.
Did you use maple syrup vs coconut sugar? I used the maple syrup and also had to add more almond flour and arrow root to thicken it up a bit. I was a bit skeptical when I put them in the oven that they would turn out because the batter was a little more wet than regular cookie dough. But OMG these turned out ridiculously delicious! My husband who usually turns his nose up at paleo desserts couldn’t get enough! They taste just as good as a regular chocolate chip cookie!
These are amazing and so easy to make. Don’t make your stomach feel bad after eating too many like regular cookies do 😉
come to your website for a long time and I like the article very much, thanks for sharing
These cookies were easy to make and so delicious! My gluten-eating loved ones thought they were great too! Thanks for a fantastic recipe!
These were amazing! I reheated them in the oven each time I wanted one 🤣 Thank you!
Sooo good!!
I’m from the UK and was wondering are the 3/4 measurements 3/4 of a 1/4 cup or 3 X 1/4 cup?
The cookies were so runny I had to add another 1/4 c almond flour. They still completely flattened and were totally inedible :(. I checked the recipe 5+ times and did everything right. Not sure what happened.
Love all your recipes. I sub tapioca with arrowroot flour and added cranberries. Came out crisp and yummy! Stored in a tin, but they were no longer crispy the next day. Any advice to keep them crispy on the outside? Thank you!
i kept mine in the fridge in an airtight container and they stay nice!
I’ve made many paleo chocolate chip cookies and this recipe is my favorite! I chilled the dough for 20 minutes prior to baking and it made them extra fluffy and delicious.
They turned out perfectly! I used coconut sugar instead of the maple and they are absolutely picture perfect and taste great!
Tapioca flour is same as using regular flour. It is not at all recommended in real keto recipes of course. It is high up on glycemic index. I would avoid tapioca at all costs.
These came out great, I was nervous when the dough was so dark and bit oily. Very yummy!