These paleo slice and bake cookies are surprisingly easy to make, studded with chocolate chips and dipped in chocolate! They’re grain free and refined sugar free with dairy free options. Perfect for holiday baking or anytime!
I wasn’t super confident that I could create an easy slice and bake paleo cookie, but magic happened here!
I tweaked my sugar cookie recipe to make it slice-and-bake friendly and I was thrilled with the result.
These grain free and dairy free cookies have the best buttery flavor with a shortbread texture.
I decided to add chocolate chips and dip them in chocolate as well, but you have lots of options with this basic cookie recipe.
Let’s get into the recipe details!
What You Need to Make These Paleo Cookies
The ingredients are simple and if you are familiar with paleo baking, you probably have all the ingredients on hand.
Here’s everything you’ll need to make these slice and bake cookies:
- ghee or vegan butter
- maple sugar, or coconut sugar
- eggs
- pure vanilla extract
- blanched almond flour
- tapioca flour, or arrowroot
- sea salt
- dairy free dark chocolate chips
How to Prepare the Paleo Cookie Dough
In a large bowl using an electric mixer, cream together the ghee or butter and maple sugar until creamy, then beat in the egg and vanilla until smooth.
In a separate bowl, combine the almond flour, tapioca and salt. Stir this mixture into the wet ingredients to form a thick dough, then fold in the chocolate chips.
If the dough is too sticky to form into logs, you can chill it until it’s more manageable.
On two sheets of plastic wrap or parchment paper, separate the cookie dough into two logs about 2” in diameter.
Chill in the refrigerator for at least 4 hours or overnight.
How to Slice and Bake the Cookies
Once the cookies have chilled and you’re ready to bake, preheat your oven to 350°F and line two baking sheets with parchment paper.
Using a very sharp knife, slice the logs into 1/2” circles, placing each one on the prepared baking sheets about 1 1/2” apart.
Using quick motions with a very sharp knife makes slicing easier. You will make 18-20 cookies.
Bake each batch for 11 minutes. Once done, allow cookies to cool on the baking sheets for about 5 minutes, then transfer to cooling racks.
Use a microwavable bowl to melt the chocolate chips and ghee (or vegan butter) in the microwave on high for 30 second increments, stirring in between.
Once melted. Line a baking sheet or large tray with parchment paper. Dip half of each cookie in the melted chocolate, then place on the parchment to set.
How to Store Paleo Slice and Bake Cookies
These cookies are great stored at room temperature or in the refrigerator.
When they’re at room temperature, I like to keep them loosely covered to allow them to breathe and keep the texture. Keep them this way for up to two days.
In the refrigerator, they should be kept in a sealed container. They’ll last in the refrigerator for up to one week.
I hope you’re ready for a new go-to cookie recipe that everyone will love! Grab your ingredients and your favorite mixing bowls because it’s time to bake – let’s go!
Paleo Slice and Bake Cookies
Paleo Slice and Bake Cookies
Ingredients
Cookie Dough:
- 1/2 cup ghee or vegan butter, softened
- 1/2 cup maple sugar or coconut sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups blanched almond flour
- 1/2 cup tapioca flour or arrowroot
- 1/4 teaspoon sea salt
- 1 cup dairy free dark chocolate chips
Chocolate Coating:
- 1/2 teaspoon ghee or vegan butter
- 3/4 cup cup dark chocolate chips
Instructions
-
In a large bowl using an electric mixer, cream together the ghee or butter and maple sugar until creamy, then beat in the egg and vanilla until smooth.
-
In a separate bowl, combine the almond flour, tapioca and salt. Stir this mixture into the wet ingredients to form a thick dough, then fold in the chocolate chips.
-
If the dough is too sticky to form into logs, you can chill it until it’s more manageable.
-
On two sheets of plastic wrap or parchment paper, separate the cookie dough into two logs about 2” in diameter.
-
Chill in the refrigerator for at least 4 hours or overnight. Once ready to bake, preheat your oven to 350°F and line two baking sheets with parchment paper.
-
Using a very sharp knife, slice the logs into 1/2” circles, placing each one on the prepared baking sheets about 1 1/2” apart. Using quick motions with a very sharp knife makes slicing easier. You will make 18-20 cookies.
-
Bake each batch for 11 minutes. Once done, allow cookies to cool on the baking sheets for about 5 minutes, then transfer to cooling racks.
-
Use a microwavable bowl to melt the chocolate chips and ghee (or vegan butter) in the microwave on high for 30 second increments, stirring in between. Once melted. Line a baking sheet or large tray with parchment paper. Dip half of each cookie in the melted chocolate, then place on the parchment to set.
-
Store the cookies at room temperature, loosely covered for up to two days, or keep in a sealed container in the refrigerator for longer. Enjoy!
Recipe Notes
* Other add ins in place of chocolate chips:
- Chopped pecans or walnuts
- Mini white chocolate chips with cranberries
*Nutrition is calculated for chocolate dipped cookies
Nutrition
Want More Paleo Cookie Recipes? Try One of These!
Giant Paleo Chocolate Chip Cookies
Perfect Paleo Cut Out Sugar Cookies
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These look so delish!! Is it ok to use regular butter instead of ghee?
Will this work with egg replacer to be vegan?
I made these and they didn’t want to stay together. Not sure what I did wrong, but they were crumbly and didn’t taste that good…
We LOVED these!! I’m about to make a second batch as I type this!
Delightful! Recently, instead of writing an essay, I decided to bake these cookies and did not want to. Thanks to the service for solving my problem with the essay while I was enjoying this wonderful cookie.
I LOVED this recipe! Not being able to do gluten, dairy, or refined sugar has limited my diet. I’ve missed the buttery shortbread cookies but then I found this recipe! It doesn’t taste like all the other almond flour baked paleo things! It tasted like the real deal! I used ghee and for the chocolate I used Hu chocolate. It was perfect! My whole family begged me to make more! This is my favorite cookie recipe and I’m not joking at all!
I’ve made two batches already and they’re a big hit in our house! I haven’t been able to get them to look quite like your beautiful photos, but they’re still delicious. Mine are a bit more lopsided! I cut the sugar back to 1/3 cup and added dried cranberries with the chocolate chips. Also, for the glaze, I had to add about 3 TB of vegan butter to get the right consistency for dipping. Great recipe, really something special and not too difficult. I’m making another batch this weekend!
crumbling, tastes more like a shortbread cookie. Used a little a little avocado oil to bind the dough. Did not chill, formed cookie and baked
These were super easy to make and they were delicious! I stuck to the recipe. My family loved them too! Thanks for sharing💕
I created these and they wouldn’t stay together. I’m not sure what went wrong, but they were crumbly and didn’t taste very nice.
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Aaaaa, going to try this recipe!
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As someone constantly on the lookout for healthier alternatives to satisfy my sweet tooth, stumbling upon the Paleo Slice and Bake Cookies recipe was a game-changer. These cookies not only cater to my craving for a guilt-free treat but also exceeded my expectations in flavor and texture.
Thanks a bunch for providing this educational and thought-stimulating article. jumping shell
Your Paleo Slice and Bake Cookies recipe is like a magical journey to the land of guilt-free indulgence! 🍪✨ I was skeptical at first, but who knew paleo could taste this good? The chocolate chip studding and chocolate dip are like the fancy jewelry on an already stylish outfit. Bravo for turning basic ingredients into a treat fit for any occasion. Ready to embark on this baking adventure!
I love the recipe for baked cookies. I make these in the winter season while wearing a leather sweatshirt. Believe me, it was a very amazing moment!