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
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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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So happy to have an easy chocolate chip cookie recipe I can eat. The only downside was the amount of sugar. I used coconut sugar rather than maple. It was way too sweet for me. Not sure how reducing it to 1/2 C will affect the recipe, but that is what I will try next time. I also tried to use grams where possible because there is so much variability with measuring flour and such.
Holy Moley these cookies are AMAZING! You definitely cannot even tell they are GF. I ate 3 in one sitting!
If saving dough for a later time, should/can it be frozen or in the fridge? If in freezer, can you bake from frozen or should you thaw?
Baked my first batch and it was pure perfection!!!
This is always my go to Cooke!
These are the best paleo cookies I’ve made. I made them for friends coming over and they were all gone! I did coconut sugar and did half of what I called for. For the chocolate chips I bought the hu chocolate bars and cut them into chunks. Definitely will make again!! 😍
Delicious! Used arrowroot instead of tapioca because that’s what had on hand and used ghee (melted, cooled, and then measured) instead of coconut oil. Used a hand mixer to cream the wet ingredients and the maple sugar and then added the dry ingredients and mixed by hand. The batter wasn’t too runny or too thick and the cookies looked just like the pictures! Thank you!
Not quite sure what I did wrong. I followed the recipe to a t and they turned out so dry and crumbly and didn’t spread out at all.
Had the perfect ever so slight crunch that I love.
I changed a couple things and it was still delicious. I didn’t have almond or cashew butter. I had mixed nut butter. Also, I’m diabetic. I used 1/4c coconut sugar and 1/4c Maple syrup. I love maple sugar but didn’t have any. I don’t need a real sweet cookie so I cut the sweetness back to 1/2 cup total. I thought it looked a little soft so I sprinkled in a little more tapioca flour. Just until I liked the texture of the batter. I also added about two tablespoons full of flax seeds for fiber. The cookies were fantastic and everything worked out perfectly. These cookies are going in my file!
Oops sent in a comment and forgot to write the recipe in Stars.
Just adding that I make these weekly!!!
I can’t get enough. My son who is not paleo loves them! Can’t wait until my grandchildren try them!
I absolutely love these cookies! I’ve made them a few times and they are so delicious. Actually, I’ve made many of your recipes and I have your cookbook and not only do I love your recipes but they easily translate here in Ireland, as well. Thanks for all you do!