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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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.
This is obviously not meant to be a keto recipe. There is sugar (maple sugar) in the ingredients.
This isn’t a keto recipe. It’s Paleo. For people who can’t eat grains or refined sugar, it’s perfect!
These came out great, I was nervous when the dough was so dark and bit oily. Very yummy!
I’ve been these a few times now! I used tahini every time and they came our delicious 🙂 my bf and i love them! Today i am making them again but i ran out of eggs so I’m making it with a flax egg.. I can let you know how they come out!
I just made these for the first time, but it won’t be my last. They are delicious. My husband thought they were better than his all-time favorite recipe which I usually make. This will now be my “go-to” recipe for chocolate chip cookies!!
Recipe book?
Cookbooks? Ebooks?
Wow! Just made a batch and these are amazing! Closest paleo cookies to the originals. Delicious, and won’t last long.. Thanks for another awesome recipe, Michele!