These 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 and never dry or crumbly.
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.
If you’ve ever made paleo chocolate chip cookies that turned out dry, crumbly, or more like cake than a cookie, you’re not alone.
Getting that soft, chewy texture without traditional flour can be tricky, but this recipe gets it right every time.
These paleo chocolate chip cookies are soft in the center, lightly crisp on the edges, and perfectly sweet with just the right amount of chocolate in every bite.
Even better, the dough comes together in one bowl with no chilling required, so you can have fresh cookies ready in about 20 minutes.
This is the kind of simple, reliable recipe you’ll come back to again and again! Whether you’re baking for a quick treat or just need a cookie that actually turns out the way you want.
Why Paleo Chocolate Chip Cookies Turn Out Dry (And How to Fix It)
One of the most common issues with paleo cookies is dryness. Without traditional flour, it’s easy for the texture to turn crumbly if the balance of ingredients isn’t right.
Using the correct ratio of almond flour, fat, and sweetener is key to keeping cookies soft. Overbaking is another major factor. Even an extra minute can dry them out.
This recipe is designed to lock in moisture and create a soft, chewy texture, so you get consistent results every time.
How to Get Soft and Chewy Paleo Cookies
For the best texture, a few simple techniques make all the difference:
- Remove cookies from the oven when the centers are still slightly soft
- Let them cool on the baking sheet to finish setting
- Use enough fat to keep them tender
- Avoid overmixing the dough
These steps help create that classic soft and chewy cookie texture.
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.
One Bowl, No Chill: Why This Recipe Is So Easy
One of the best things about this recipe is how simple it is to make. Everything comes together in one bowl, which means less cleanup and faster prep.
There’s also no need to chill the dough, so you can go from mixing to baking right away. This makes it perfect for when you want cookies quickly without extra steps.
Tips for Perfect Paleo Chocolate Chip Cookies
- Measure almond flour correctly (don’t pack it)
- Use room temperature ingredients for even mixing
- Space cookies evenly on the baking sheet
- Use a mix of chocolate chips for better texture
These small details make a big difference in how your cookies turn out.
How to Store and Freeze
Store cookies in an airtight container:
- Room temperature: up to 3 days
- Refrigerator: up to 5 days
- Freezer: up to 2 months
You can also freeze the dough and bake fresh cookies whenever you want
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.
Over the years more and more brands have paleo friendly chocolate chips so it’s easier than ever to avoid refined sugar if that’s your goal. You can browse them all here!
Frequently Asked Questions
Why are my paleo chocolate chip cookies dry?
This usually happens from overbaking or too much almond flour. Be sure to measure carefully and remove cookies while the centers are still soft.
How do I keep paleo cookies soft?
Don’t overbake, and store them in an airtight container. Letting them cool on the baking sheet also helps maintain a soft texture.
Do I need to chill the dough?
No! This is a no-chill recipe, so you can bake the cookies right away. Yay!
Can I use coconut flour instead of almond flour?
No, coconut flour absorbs much more liquid and isn’t a direct substitute. This recipe is designed specifically for a mixture of almond flour and either tapioca or arrowroot flour.
Can I freeze paleo chocolate chip cookies?
Yes! You can freeze both baked cookies and cookie dough for up to 2 months.
Why are my cookies cakey instead of chewy?
This usually happens if there’s too much moisture or not enough fat. Following the ingredient ratios closely will help create a chewy texture.
These paleo chocolate chip cookies are one of those recipes that proves you don’t have to sacrifice texture or flavor to make a better-for-you dessert. They’re soft, chewy, and consistently delicious, everything you want in a classic chocolate chip cookie.
With one bowl and no chill time, they’re also incredibly easy to make whenever a craving hits. Once you try them, they’re likely to become your go-to cookie recipe! They are my absolute favorite!
If you make them, let me know how they turned out and any variations you tried. And if you’re looking for more easy paleo baking recipes, be sure to check out my other favorites.
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
As an Amazon Associate I earn from qualifying purchases. For more information, see our disclosure policy here.
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!