Perfect Paleo Chocolate Chip Cookies on OurPaleoLife.com
We are SO excited to announce that we are partnering with Kendra from Our Paleo Life to bring Merit + Fork recipes to her site on the first Wednesday of every month, paired with an illustration from yours truly.
This time around, Nicole has seriously perfected the art of the paleo chocolate chip cookie! Gone are the days of crumbly almond flour pucks – these babies are guaranteed to fool any paleo hater. Even better, the recipe is customizable to suit those of you who like chewy, chewy inside/crispy outside, or crispy alllll the way through cookies. And, unlike most paleo cookie recipes, these will actually STAY crispy.
Did I mention the recipe is also egg-free and nut-free? High fives all around! Enough yammering from me… get on over to Our Paleo Life and make these bad boys immediately! While you’re there, be sure to check out Kendra’s other recipes as well. We’ve been fans of Our Paleo Life for quite awhile, so, it’s quite an honor to be featured on the site!
- 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)
- Preheat oven to 350 & line a baking sheet with parchment paper.
- In a large mixing bowl, whisk dry ingredients (except coconut sugar & chocolate chips) together.
- In a separate bowl, whisk butter/oil, sweeteners, & vanilla together until a brown syrup forms. Slowly pour & whisk into flour mixture until dough forms.
- Fold in chocolate chips with a spatula and let dough sit for 1-2 mins before forming cookies, using a tablespoon for consistent sizing.
- Bake for 10-12 mins and let cool on a wire rack before serving.
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Michelle Toftely
07.03.2018 at 12:24Hello,
Thanks for an outstanding recipe! I have made this several times and I always double it because it’s gone so quickly. This is the first paleo cookie that tastes exactly like ‘regular’ chocolate chip cookies. It’s my go-to when I want to send a ‘treat’ in with the kids’ lunches or if I have non-paleo friends coming.
Awesome recipe!
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11.01.2018 at 10:39[…] Perfect Paleo Chocolate Chip Cookies […]
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30.03.2017 at 15:59[…] and steak”. BUT I’ve said it once and I’ll say it again, Merit + Fork’s Perfect Paleo Chocolate Chip Cookies are the real damn deal. They are the only Paleo dessert I will make because 1) they always turn out […]
Suzanne Homberg
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05.01.2017 at 14:32[…] of all, the best gluten free cookies are made at home with this gluten free recipe using real vanilla bean instead of vanilla […]
Jg
04.01.2017 at 08:16I used coconut oil (tried twice) and cookies are flat, lacey and crispified. I am thinking the coconut oil was too much, or it needed to be cooked or dough needs to be chilled a few hours before baking. They flattened immediately in oven.
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12.12.2016 at 11:38[…] 26.] Perfect Paleo Chocolate Chip Cookies […]
Marcie
28.10.2016 at 05:22This is my favorite recipe! We’ve made many different substitutions based on items we have in the pantry. Our favorite version uses palm shortening instead of butter or coconut oil, and an egg to replace the gelatin. We’ve also subbed in a good bit of cassava flour when we’ve run low on tapioca. We generally triple the recipe to use an entire bag of chocolate chips all at once. Thanks so much!
Nicole
21.11.2016 at 18:06Yay! So glad to hear your substitutions worked. Lord knows you can’t deny the cookie craving once it hits.
Constance Dudley Laub
10.08.2016 at 23:38thank you for such great cooking recipes, I really missed the treats once in a wile this way it won’t feel like cheating thanks for the great tips as well as to different flours and the results to expect.
Nicole
21.11.2016 at 18:05Ugh, this makes my heart melt. Thank you thank you thank you! And thank you for taking the time to leave this comment!!! <3
Mitchell
06.01.2017 at 11:21At last! Someone with real extrspiee gives us the answer. Thanks!
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09.03.2017 at 15:42En plus on s’entend que c’est juste un questionnaire de quelques questions à choix de réponses pas très précis là . Mais bon ça peut démarrer une piste de réflexion comme Frank le dit.
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08.05.2017 at 11:34Furrealz? That’s marvelously good to know.
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06.06.2016 at 16:44[…] Perfect Paleo Chocolate Chip Cookies by Merit and Fork […]
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20.05.2016 at 14:20You.are.my.hero.
Like, for real. <3
Nicole
21.11.2016 at 18:04SQUEEEEE, THANK YOU PRETTY LADY!!!!!! *e-smooches*
Julia
12.04.2016 at 14:52I made these and they tasted amazing but flattened out a bit more than I would have liked. I like thicker cookies
Any suggestions you might have to get them thicker? Such as refrigerating the dough first? Would like to make these again today! Thank you!
Nicole
21.11.2016 at 18:03Wow, thank you! For thicker cookies, I’d recommend NOT flattening the dough balls at all. Also, chilling the dough can never hurt. The warmer the dough, the flatter the cookie.
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11.04.2016 at 09:58[…] Perfect Paleo Chocolate Chip Cookies by Merit + Fork […]
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Brenda Penner
05.03.2016 at 00:12I thought tapioca flour wasn’t AIP?
Nicole
18.03.2016 at 17:18It is AIP friendly, but, should be consumed in moderation just like any other flour.
“Tapioca is derived from yuca and may be cross-reactive with gluten for some people. If you’re celiac or gluten-sensitive, or sensitive to tapioca, substitute it for arrowroot flour. The result is pretty much the same, though using arrowroot flour gives a less “gummy” and “stretchy” consistency.
Read more: http://therealfoodguide.com/aip-pizza/#ixzz43IA2SJWe“
Karen Newell
27.07.2016 at 10:20Is arrowroot starch the same as arrowroot flour? And if so, would you just double the arrowroot flour if not using tapioca? Thank you for a yummy recipe
Madison
29.01.2016 at 00:54Would using honey instead of maple syrup mess up the recipe? We are trying to stay away from syrups so I was curious if it would work still?
Thanks!
Nicole
18.03.2016 at 17:01No, that should be just fine! let me know how it turns out!
(And sorry for the delay!!)
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Tiffany
20.12.2015 at 19:38These were amazing! I made them today, using palm shortening instead of coconut oil, 1/2 cup organic brown sugar instead of the written sweeteners, and an egg instead of gelatin. They taste like Tollhouse – granted, it’s been about 3 years since I ate a Tollhouse chocolate chip cookie, but they tasted like I rembered
I was seriously impressed with the texture, just perfect, soft yet chewy!! This is going to be my go-to chocolate chip cookie recipe 
Nicole
18.03.2016 at 17:01You are a goddess. Thank you. <3
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16.12.2015 at 18:32[…] but I received a dozen cookies each from other bloggers in return! First to arrive were these Perfect Paleo Chocolate Chip Cookies from Nicole of Merit & Fork. I’d heard amazing things about this recipe and they did not […]
Karen
12.11.2015 at 20:58I have made these twice now. The flavor is great, but they totally fall apart on me. I’ve tried making them both thin and thicker. May try an egg instead of the gelatin. Anyone have any other thoughts on why?
Abjgauk
14.11.2015 at 11:38Mine are the same! They taste amazing but fall apart.
Nicole
18.03.2016 at 17:13Weird! These do not work on silpat/silicon baking mats, but, other than that they should be fine. What brand of tapioca/arrowroot/coconut flours do you use? I’ve found some are slightly different. Like “Anthony’s” tapioca/arrowroot is lighter and less dense, therefore you need to add a smidge more than called for. Also, letting them cool completely on the pan before attempting to remove is always recommended. Also, I usually bake them for 10-11 mins because I prefer crispy cookies.
Janine
06.01.2017 at 17:17While it is important to have good writing skills, that is only part of writing a good article. Obviously you possess these skills, but you also have a special flair for inofamrtive writing. Well done.
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11.02.2017 at 10:13I can never get enough of shots like these and must agree with you on your description. Small spaces can work wonders, I love being creative this way! Thanks Carla for the inspiration.
Nicole
18.03.2016 at 17:12Weird! These do not work on silpat/silicon baking mats, but, other than that they should be fine. What brand of tapioca/arrowroot/coconut flours do you use? I’ve found some are slightly different. Like “Anthony’s” tapioca/arrowroot is lighter and less dense, therefore you need to add a smidge more than called for. Also, letting them cool completely on the pan before attempting to remove is always recommended. Also, I usually bake them for 10-11 mins because I prefer crispy cookies.
Jessica
12.09.2015 at 15:33Just wanted to let you know that I made this recipe with an egg instead of the gelatin because I have a vegetarian friend coming over later. Turned out great! I did overmix the batter a bit because I cheated and put it into my food processor. Probably would’ve been fine if I had just done that with the liquid and then mixed the dry in by hand but I didn’t. So between that and the heat and humidity, I had to add a bit more flour and leave in the fridge for an hour so I could form balls. They taste exactly like soft batch cookies. Really an excellent recipe, thank you!
Nicole
18.03.2016 at 17:06Haha, shiz happens! But thank you SO MUCH!! These kinda comments really melt my heart. <3
Abby
11.09.2015 at 10:02Do you think these would bake well as cookie bars in a pan?
Nicole
18.03.2016 at 17:05I THINK it would but cannot be sure without trying. You may need to bake for a bit longer, obviously, but, it should be fine. Let me know how it goes and so sorry for the delayed reply!
Sally Huffman
22.08.2015 at 16:48Best chocolate chip cookies that are Paleo ! I have made soooo many and this is the only one that my husband said… Don’t look any further… This is it!
Nicole
18.03.2016 at 17:03Can we runaway together? Because your comment just stole my heart. <3
Jessica
05.08.2015 at 14:07I have made these cookies twice now for parties and they have been a huge hit. I put them out on a table with a bunch of other desserts and people kept asking “who made these cookies? They are amazing!” Those are people who can eat any dessert and didn’t care (and didn’t know) that they are gluten/dairy free. They are really easy to make. I’ve been searching for a while for the perfect chocolate chip cookie. For me that means a little crunch on the outside and chewy on the inside. Normally the cookies I’ve made with coconut flour are too soft and I don’t like the texture much. These got soft after a day or two of sitting so if you want crunch they are best day of, although they still tasted great. Also, I used all arrowroot (no tapioca) because I digest it better, so I don’t know how much that changed the texture but really, fantastic recipe!
Nicole
18.03.2016 at 17:02I love you. Thank you so so so much. You have no idea how great this makes me feel! <3
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Wendy
13.10.2014 at 18:22Hi, I’m just now trying these and I did 2/3 c. tapioca flour because I didn’t have arrowroot flour on hand. It seems *really*oily. Wondering what I did wrong. I did everything else as written. I’ve read arrowroot and tapioca starch are pretty much interchangeable… just act differently in sauces and when frozen. Perhaps I was too scant with the tapioca flour? I did a scant 1/3 c. coconut flour, as it was not the brand you noted. Appreciate any thoughts you have. I’ll definitely try again, though! Thanks for the recipe.
Nicole
18.10.2014 at 12:07Well the, tapioca and arrowroot should be full/level 1/3 cups. This dough starts off oily and the coconut flour absorbs it as you work. My immediate assumption would be a TOO scant 1/3 cup of coconut flour. I’ve made this recipe with Honeyville, Trader Joe’s and Bob’s Red Mill coconut flours and my idea of scant is just barely or almost a level 1/3 cup – just a hair under. You could try the recipe with a full/level 1/3 cup of coconut flour as opposed to scant and see if that helps, as that is what will absorb your oil. Though, I’ve never made this recipe withOUT arrowroot & cannot guarantee any success with substitutions. I’d assume using all tapioca might lend a more gooey, gelatinous (possibly less-workable?) dough. If you used coconut oil or ghee as opposed to a stick of butter, I might try using 1 tbsp less than suggested. (7 tbsp instead of 8) Good luck & happy paleo baking! I highly encourage you try them again – they’re worth it!
Arik Hk
16.01.2016 at 23:00I have a suggestion- did you stir together your liquids and coconut sugar until it became a thick syrup? Because before I did I tgouggt wow this is oily but I kept stirring and whalah better. I’d give it a try and see if that’ll help you out. Good luck.
CrunchyMama
22.09.2014 at 13:47I would like to thank you from the bottom of my heart for a recipe that does NOT use almond flour! Almonds are the only nuts I’m allergic to, so a lot of Paleo cookbooks are still on bookshelves as a result. LOL
Nicole
22.09.2014 at 15:25Ooooh, Crunchy Mama, the universe is cruel, isn’t it!? Allergic to almonds but nothing else! haha. not only do I love your name, but, I now love YOU! Any thank you coming from the bottom of a heart has traveled quite a long way to get here, so, it’s definitely, seriously, totally, whole-heartedly appreciated!
noosh.
22.09.2014 at 12:52i have ? showing for the measurements for arrowroot, coconut, and tapioca. how much goes in? thanks!
Elizabeth
22.09.2014 at 12:55Sorry about that! The recipe should read 1/3 cup arrowroot starch, 1/3 cup coconut flour, and 1/3 cup tapioca flour. It’s fixed now if you’d like to refresh the page!!
noosh.
22.09.2014 at 12:58thanks!
can’t wait to try!