The ultimate giant paleo chocolate chip cookies are here! These cookies are gluten free, dairy free and refined sugar free but you’d never guess! They have a soft slightly chewy texture with loads of gooey chocolate chips and are great served warm or at room temperature.
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I’m a HUGE chocolate chip cookie fan (okay but really, who’s not!?)
So naturally I wanted to make bigger and better cookies. Which is exactly where these giant, or jumbo chocolate chips cookies come in!
I was inspired by my black and white cookies – which were the biggest cookies I’d made.
The recipe is altered to make the best, soft, slightly chewy chocolate chip cookies that no one would ever guess are grain free!
Let’s get into the details so you can go make these epic cookies ASAP 🙂
What You Need to Make These Giant Paleo Chocolate Chip Cookies
The ingredients are very similar to many of my other cookie recipes so if you’re a regular baker, you’re probably already set.
Here’s everything you need to prepare these chocolate chip cookies:
- blanched almond flour
- tapioca flour, or arrowroot
- baking soda
- fine sea salt
- grass fed butter, or palm oil shortening, or vegan butter
- maple sugar
- coconut sugar (or use all maple sugar)
- large eggs
- pure vanilla extract
- dark chocolate chips (I used Evolved Chocolate, Hu Chocolate is also paleo friendly)
How to Make These Giant Paleo Chocolate Chip Cookies
Preheat your oven to 350°F and line 2 cookie sheets with parchment paper.
In a large mixing bowl, combine the almond flour, tapioca flour, baking soda and salt.
In a separate large bowl using an electric hand mixer, combine the butter or shortening and sugars on low-medium speed until smooth.
Beat in the egg and yolk, on low speed, then add in the vanilla and beat on low until smooth.
Stir the dry mixture into the wet to combine, then fold in the chocolate chips. Chill the dough for 15-20 minutes.
Use a 1/4 cup scoop to scoop the cookie dough onto one of the prepared baking sheets 2” apart. Press down slightly on each ball of dough – they will still spread in the oven.
Bake just one sheet at a time and place the dough back in the refrigerator while the first batch bakes.
Bake each batch in the preheated oven for 12-14 minutes or until golden brown and set.
Allow the cookies to cool on the baking sheet for about 5-7 minutes, then carefully transfer to wire racks to cool completely.
You can serve these slightly warm or at room temperature.
Store leftover cookies loosely covered at room temperature for up to 2 days, the place in a container and refrigerate or freeze to keep them longer.
Ingredient Substitutes for Giant Paleo Chocolate Chip Cookies
I personally prefer these cookies made with grass-fed butter, but it’s not the only option.
If you need the cookies to be dairy free, vegan butter will work well, as will palm oil shortening.
I don’t recommend ghee or coconut oil for this recipe because it will cause the cookies to be too soft.
For the flour, I have’t found a great substitute for blanched almond flour for those who need to be nut free.
If you need a nut free cookie recipe, I recommend checking out one of these three:
Chocolate Chip Cookies with Coconut Flour
Cassava Flour Chocolate Chip Cookies
Where to Find Paleo Friendly Chocolate Chips
I recently tried the Evolved Chocolate paleo chocolate chips and absolutely loved them! I’ve tried the semi sweet and dark varieties which were both great.
If you can’t find those chips and want to keep the recipe strictly paleo (no cane sugar), I highly recommend just going with chopped paleo dark chocolate bars.
The chopped chocolate will work just as well as chips and they’re easier to find.
Hu Chocolate and Evolved chocolate both have great dark chocolate bars. If you want lower carb chocolate chips, Lily’s is a good choice, although they do contain soy.
I hope you’re ready for the best GIANT chocolate chip cookies that you’ll want to make again and again!
Grab your ingredients and preheat your oven because it’s time to bake – let’s go!
Giant Paleo Chocolate Chip Cookies
Giant Paleo Chocolate Chip Cookies
Ingredients
- 2 1/4 cups blanched almond flour
- 3/4 cup tapioca flour or arrowroot
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup grass fed butter or palm oil shortening or vegan butter for dairy free, at room temperature
- 1/2 cup maple sugar
- 1/4 cup coconut sugar (or use 3/4 cups of maple sugar instead of both sugars)
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups dark chocolate chips I used evolved chocolate
Instructions
-
Preheat your oven to 350°F and line 2 cookie sheets with parchment paper.
-
In a large mixing bowl, combine the almond flour, tapioca flour, baking soda and salt.
-
In a separate large bowl using an electric hand mixer, combine the butter or shortening and sugars on low-medium speed until smooth. Beat in the egg and yolk, on low speed, then add in the vanilla and beat on low until smooth.
-
Stir the dry mixture into the wet to combine, then fold in the chocolate chips. Chill the dough for 15-20 minutes.
-
Use a 1/4 cup scoop to scoop the cookie dough onto one of the prepared baking sheets 2” apart. Press down slightly on each ball of dough - they will still spread in the oven. Bake just one sheet at a time and place the dough back in the refrigerator while the first batch bakes.
-
Bake in the preheated oven for 12-14 minutes or until golden brown and set. Allow the cookies to cool on the baking sheet for about 5-7 minutes, then carefully transfer to wire racks to cool completely.
-
You can serve these slightly warm or at room temperature. Store leftover cookies loosely covered at room temperature for up to 2 days, the place in a container and refrigerate or freeze to keep them longer. Enjoy!
Nutrition
Want more grain free cookies that taste just like the real deal? Try one of these!
One Bowl Easy Peanut Butter Cookies
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Can you make this cookie dough ahead and keep it in the fridge for baking the next day?
Are the nutrition facts for the 12 cookies? Or for each .
These are fool proof and absolutely delicious. I’ve made these over a dozen times now and always delicious. I’ve brought them to gatherings of non-paleo friends and they always want the recipe! I like extra chocolate and to sprinkle coarse salt on top.
Umm, WOW. Best gluten-free chocolate chip cookies EVER!!! Oh my goodness, sooooo good!
Delicious! My whole family ate them up! Easy to make, we had all the ingredients and the best chocolate chip cookie recipe I’ve ever tasted!
The PERFECT paleo chocolate chip cookie! The flavor, the texture, omg. No one would ever know these are GF and DF. Even my husband said so. Best one yet!!
Good cookie! Well cookies…we made 2. This was a fun, quick way to make a cookie that hit that spot. We really enjoyed these and will definitely be making them again.
Would date sugar work in place of maple?
Yes like the other person asked – can these cookies be made without eggs? Perhaps subbing flax or chia “eggs” instead? Thanks.
Easy to make & I like easy, Good flavor & my husband loved them…
Great recipe, THANK YOU FOR SHARING…