Perfect Paleo Chocolate Chip Cookies
  • ½ cup grass-fed butter, ghee, OR coconut oil, melted
  • ¼ cup maple syrup
  • ¼ cup coconut sugar
  • 1-1/2 tsp vanilla
  • ⅓ cup arrowroot starch
  • ⅓ cup coconut flour (if using any brand other than Honeyville Coconut Flour, use a slightly scant ⅓ cup coconut flour)
  • ⅓ cup tapioca flour
  • 1 tbsp grass-fed gelatin (we use Great Lakes Unflavored Beef Gelatin)
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1 cup chocolate chips (use Enjoy Life brand for a dairy-free, soy-free option)
  1. Preheat oven to 350 & line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk dry ingredients (except coconut sugar & chocolate chips) together.
  3. In a separate bowl, whisk butter/oil, sweeteners, & vanilla together until a brown syrup forms. Slowly pour & whisk into flour mixture until dough forms.
  4. Fold in chocolate chips with a spatula and let dough sit for 1-2 mins before forming cookies, using a tablespoon for consistent sizing.
For soft, chewy cookies - simply roll out dough balls, just barely flatten the tops, and place on baking sheet.
For chewy-inside & crispy-outside cookies - roll dough balls, then slightly flatten to 1-1/2 to 1-3/4 inch diameter.
For crispy cookies - Roll dough balls, then, flatten to 2 inch diameter.
  1. Bake for 10-12 mins and let cool on a wire rack before serving.
For full instructions with pictures, visit our Our Paleo Life guest post!
Recipe by Merit + Fork at