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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What is the serving size for the 194 cal? 1 cookie? I don’t usually see serving sizes on your recipes.
These are seriously the BEST cookies I’ve ever eaten. My son said, “mom, they look like bakery cookies that are full of wheat, sugar, soy, and all other awful things that taste delicious, but these taste BETTER!” Thank you!
So delicious and easy to make. They didn’t last 24 hrs. Lol. Will definitely make again.
How would date syrup worm? If so what quantity?
Can these be made egg free?
Delicious! Since I’ve had no almond flour, I took chestnut instead. And I forgot the egg – ups…. It worked, even if they look little bit weird;-) But the taste is great.
I doubled the recipe and used 3 flax eggs- it worked great.
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These are DECADENT! I made them in an 8×8 pan to make a cookie bar, and topped with a little flaky sea salt. Wow is all I can say, these will be an absolute staple in this house.
Just made these, they are delicious. I wasn’t sure if I’d be able to make any because I couldn’t stop eating the dough, haha, it was so amazing. I only had 1/2 cup of chocolate chips left but it was fine, and I also used arrowroot powder in place of tapioca. Thank you for making this paleo lifestyle truly enjoyable!!
I’ve made these twice this week – the first time I may have put in a tad too much coconut oil and the dough was oily and the cookies turned out flat. Second time I put in the right amount of oil and 1/4 C more almond flour and they turned out perfect! Thanks for this yummy recipe!!
This was delicious!! Everyone loved it, including my picky husband! This is our new favorite cookie recipe!
Love these Favorite Paleo Chocolate Chip Cookies, seems super delicious . Will love to try this one, thanks for sharing with us
Tastes delicious. I had trouble with them staying together. I used a mixed nut butter so to me they reminded me more of oatmeal chocolate chip. Wish they didn’t fall apart so easily but with most paleo cookies they seem to do better frozen
I made these cookies the batter was like a thick soup. I had to keep adding almond flour to get the consistency of cookie batter and it was still kind of loose. Was afraid to add to much. Not sure what went wrong any thoughts? They taste good and were very flat.
Did you use maple syrup vs coconut sugar? I used the maple syrup and also had to add more almond flour and arrow root to thicken it up a bit. I was a bit skeptical when I put them in the oven that they would turn out because the batter was a little more wet than regular cookie dough. But OMG these turned out ridiculously delicious! My husband who usually turns his nose up at paleo desserts couldn’t get enough! They taste just as good as a regular chocolate chip cookie!
Try adding more tapioca flour, the alond flour doesn’t soak up the liquid as well.
These are amazing and so easy to make. Don’t make your stomach feel bad after eating too many like regular cookies do 😉
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These cookies were easy to make and so delicious! My gluten-eating loved ones thought they were great too! Thanks for a fantastic recipe!
These were amazing! I reheated them in the oven each time I wanted one 🤣 Thank you!
Sooo good!!
I’m from the UK and was wondering are the 3/4 measurements 3/4 of a 1/4 cup or 3 X 1/4 cup?
The cookies were so runny I had to add another 1/4 c almond flour. They still completely flattened and were totally inedible :(. I checked the recipe 5+ times and did everything right. Not sure what happened.
I am having this same problem. I usually execute recipes fine, I have no idea what happened.
This happened to me when I made them with the maple syrup. With coconut sugar, they are perfect. Also make sure that you are measuring oil that is already melted so you don’t get too much
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!!
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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!
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
These are amazing! So much better than gluten-free bakery. I used a mix of maple and coconut sugar, and added chopped walnuts and unsweetened shredded coconut along with the Hu chips. A great versatile recipe! Thanks 🙂
That sounds delicious and healthy!
Tip: You should measure 1/3 cup of already melted coconut oil. I measured 1/3 cup solid oil, then melted it and added it in. The dough was too oily this way. So, melt first then measure.
I love your chocolate chip cookies
That is very cool
Delicious!!! Made a huge batch. Can these be frozen?
Yes. I always make a double batch and freeze them individualy so they don’t stick together then put them in a freezer bag. They tase great frozen or you can put them in the microwae for a few seconds.
These cookies are SO good. I’ve made them many times over the past few months and they are always a hit! My family member who are not paleo love them as well!
Add the wet ingredients to the dry ingredients and mix until a dough forms. Fold in the dark chocolate chips.
Okay! So i tested it out . I substituted the coconut/maple SUGAR with maple SYRUP instead. Yes, it was runny , but all i had to do was add more almond flour . The cookies that puffed up more were the ones i added extra flour too , versus the flat cookies that i left as is (runny batter)! Yummy!!
These are my favorite go to cookies! Amazing!! I crave them. They are so easy as well! Thank you! Perfection!
These cookies are absolutely Amazing!!! My mix was runny maybe because my nut butter was more oily and I used maple syrup instead of coconut sugar. So I added 1/4 cup extra of each flour and tried baking one (because it still looked runny) They came out Perfect! Best cookies ever!
The dough was extremely runny. When I looked the liquid to flour ratio there was not enough dry ingredients to create a true dough. I had to add more almond flower. I do not recommend.
Its as if you had a great grasp on the subject matter, but you forgot to include your readers. Perhaps you should think about this from more than one angle.
Hmmm… help!? I am not quite sure what happened here. I measure everything precisely. After adding in the dry ingredients, it was the texture of potting soil. I had to press the dough into my cookie scoop. After baking they are wet and oily… and so so flat. The smell and flavor are there, but Im having to use this as a crumb topping for paleo ice cream or yogurt. I so wished that I could post pics to show what they look like.
I made this vegan by substituting a “flax egg” for the egg. I also used melted vegan butter instead of the coconut oil (didn’t have). Perhaps because of these subs it made a batter instead of a dough, so I added about 1/2 cup more almond flour. It’s a nice cookie! Not too sweet! Thank you!
Ahhh, just read comments and realize that I used maple SYRUP instead of maple SUGAR!! See my comments above, it came out fine with the addition of extra almond flour. Probably less sweet than with the maple sugar! I like them!
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So sooo good! Even my husband, who doesn’t like gluten free cookies, loved these. Perfect texture and taste!
Can arrowroot replace tapioca in this recipe?
Thank you!
These cookies are absolutely the best cookies I have ever had – DELICIOUS and life changing :). Thank You for coming up with all of these yummy baked and savory recipes for us – truly, truly appreciated ❤️. LOVE your cookbook too – hopefully another one coming out down the road??? Happy holidays to you and your family 🙂
Made these tonight as I’ve been craving something sugary(I work in a bakery and have been very strict on our food journey) so I tried these and omitted the chocolate chips and they were fantastic!!! Makes me want to eat the whole batch but I’ll stick with just 2
These are sooo good! Even my kids like them, and ask for more! Thanks for the recipe!
I substituted
1) softened butter in place of coconut oil,
2) brown sugar in place of maple sugar, and
3) cornstarch instead of tapioca.
They turned out great!
These were a complete disaster. Paleo running momma is always our favorite, but this was unfortunately a huge miss. Came out raw and flat.
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Question what is a serving?
Is the nutrition info pet cookie or serving?
So easy & yummy! Thank you!
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Really good,tasted like a sugary cookie and my little sister loved it.
I have tried a lot of refined sugar, dairy and gluten free chocolate chip cookies and these are by far my favorite. They are definitely my go to.
Hi! I tried these today and the dough came out really really runny. Like pancake batter. I had to add so much more flour to get it to kinda work. I was also surprised by so much maple syrup. Could it be that the amount of maple syrup is a typo?
These cookies were amazing and so easy to make. Will make again. Thank you sharing the recipe.
There’s no way the creator actually made these. The oil separates from the batter so you’re left with an oily tar that doesn’t want to adhere to the chocolate chips so nothing stays together. Waste of time and expensive ingredients.
This is a great recipe. I eat low carb for the most part but boyfriend eats paleo. So I try and find recipes to make for him. This is a weekly one and even I love it. Nice healthy alternative and they’re delicious. Can’t go wrong with your recipes, I have tried and continue to use them.
I don’t recommend this recipe, the cookies come out flat, although the taste is good, there are way better recipes out there!
Yes I had the same experience (tried 3 times to ensure accuracy), batter was good but the “cookie” itself was disappointing. No clue how people on here are giving it 5 stars.
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Damn!! These are so freaking good! I substituted G for the coconut oil because I only had unrefined, and I didn’t want it to taste like coconut. And I have been dying to try the recipe. The texture is perfect chewy and a little crispy just the right amount of sweetness. I had mine straight out of the oven and I can’t say enough good things. Yum!
These were so good! My whole family loved them.
Horribly runny and disappointing. I have no idea how people are getting anything that remotely resembles dough and not soup.
Absolutely delicious! Everything I wanted in a cookie and better!
My family loves these! Great for movie night, holidays or any time you want to add some extra comfort.
Wonderful cookie recipe! Made this using the Barney Bakery Almond Flour, Maranatha Creamy Almond Butter with no sugar or salt added, and used Maple Sugar instead of coconut sugar. The cookie was delicious and not super sweet. Love how it looks like a real cookie! Thank you for a great recipe.
Have you experimented with sourdough starter discard in any of your chocolate chip cookies?! Im having trouble finding a gluten free choco chip cookie recipe to use my discard! If you ever make one, I think that would be amazing!
I got so many requests for the Cookies, I couldn’t keep up. People love them!!!
i was looking for a good recipe of chocolate cookies and I can say that yours is teh best! They came out really delicious and I will definitely make them again
I’m stunned. First paleo baking recipe and I’m sold! These were SO GOOD. Even my husband was impressed! New favorite cookie recipe!
These cookies are flippin amazing!! Delicious and easy to make.. I live in Ireland and found this recipe worked very well over here.. actually all your recipes have worked beautifully over here. Thanks a million for sharing your recipes x
Is the nutritional information per cookie?
I made this recipe three times to ensure I did it correctly, and while the batter was tasty enough, the cookies did not look like the photo the author posted…they were flatter, and slightly nutty looking. I would not make this recipe again nor would I recommend it.
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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.