Perfect Paleo Chocolate Chip Cookies on

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!



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  • Michelle Toftely

    07.03.2018 at 12:24 Reply


    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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    26.02.2017 at 14:06 Reply

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  • Jg

    04.01.2017 at 08:16 Reply

    I 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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  • Marcie

    28.10.2016 at 05:22 Reply

    This 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 18:06 Reply

      Yay! 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 23:38 Reply

    thank 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 18:05 Reply

      Ugh, this makes my heart melt. Thank you thank you thank you! And thank you for taking the time to leave this comment!!! <3

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    20.05.2016 at 14:20 Reply
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    • Nicole

      21.11.2016 at 18:04 Reply

      SQUEEEEE, THANK YOU PRETTY LADY!!!!!! *e-smooches*

  • Julia

    12.04.2016 at 14:52 Reply

    I 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 18:03 Reply

      Wow, 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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  • Brenda Penner

    05.03.2016 at 00:12 Reply

    I thought tapioca flour wasn’t AIP?

    • Nicole

      18.03.2016 at 17:18 Reply

      It 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:

      • Karen Newell

        27.07.2016 at 10:20 Reply

        Is 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 00:54 Reply

    Would 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?

    • Nicole

      18.03.2016 at 17:01 Reply

      No, 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 19:38 Reply

    These 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 :D

    • Nicole

      18.03.2016 at 17:01 Reply

      You are a goddess. Thank you. <3

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  • Karen

    12.11.2015 at 20:58 Reply

    I 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 11:38 Reply

      Mine are the same! They taste amazing but fall apart.

      • Nicole

        18.03.2016 at 17:13 Reply

        Weird! 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.

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    • Nicole

      18.03.2016 at 17:12 Reply

      Weird! 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 15:33 Reply

    Just 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 17:06 Reply

      Haha, shiz happens! But thank you SO MUCH!! These kinda comments really melt my heart. <3

  • Abby

    11.09.2015 at 10:02 Reply

    Do you think these would bake well as cookie bars in a pan?

    • Nicole

      18.03.2016 at 17:05 Reply

      I 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 16:48 Reply

    Best 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 17:03 Reply

      Can we runaway together? Because your comment just stole my heart. <3

  • Jessica

    05.08.2015 at 14:07 Reply

    I 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!

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      18.03.2016 at 17:02 Reply

      I 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 18:22 Reply

    Hi, 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 12:07 Reply

      Well 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 23:00 Reply

      I 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 13:47 Reply

    I 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 15:25 Reply

      Ooooh, 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 12:52 Reply

    i have ? showing for the measurements for arrowroot, coconut, and tapioca. how much goes in? thanks!

    • Elizabeth

      22.09.2014 at 12:55 Reply

      Sorry 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 12:58 Reply

        thanks! :) can’t wait to try!

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