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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I made this cookies twice and both times they spread so thin and become very crunchy. My batter is just too thin. What am I doing wrong?
These are fantastic. Followed the recipe exactly and used Whole Food’s sugar-free dark chocolate chips. These are so chewy and yummy. Great recipe!
These are DELICIOUS! My husband who is the biggest cookie critic and never eats my paleo treats liked them. Thank you so much!
These cookies were pretty good. No eggs for me, so I used a chickpea flour egg instead of the regular egg. Otherwise, per the recipe, using cashew butter and coconut sugar. I found the dough to be pretty oily, overall, and had trouble keeping the chocolate chips in the dough. (My dough was not runny as some have commented – wondering if they used maple SYRUP instead of maple SUGAR.) I may try using solid coconut oil instead of melted coconut oil next time to see how it might make a difference. My cookies didn’t spread much, but that may have been due to the egg substitution. I would like to play around with this recipe a bit more, for sure. Maybe try doing a bar cookie since I didn’t get much spread individually. Great flavor, though, and the texture is pretty good for a GF cookie, although I might sift the almond flour next time. Thanks!
We loved these. The husband just kept proclaiming, WOW! We think these are the best paleo cookies we have made. You wouldn’t know they were paleo unless you were told. I did make a couple modifications. I used butter instead of coconut oil and my almond butter is a bit thin so I added a slightly rounded tsp of coconut flour to thicken up my batter. Placed the dough in the fridge for about 15 minutes and they baked up beautifully and did not get too thin. Thanks for the great recipe.
I haven’t made these yet as I am concerned about the nutrition. 12g of fat and sugar? I am Paleo because of my arthritis. Sugar greatly increase the pain level. Is the nutrition per cookie?
I was also concerned about the sugar content and reduced it by half. Still delicious!
Not sure followed the recipe exactly and my dough is like soup!! Could something be wrong in the recipe, call for a lot of liquid ingredients
THESE WERE SO GOOD. My husband, toddler and I (mostly me and my husband, let’s be honest) are the entire batch over the course of 24 hours. We subbed butter and peanut butter because what we had on hand. This is now my go to quick dessert recipe. Bonus— this is a great recipe for toddlers to help with. My 2 year old had a blast dumping in the ingredients.
These look really good! I am really craving those right now.
hi i love your cookies