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Easy Paleo Chocolate Chip Cookies

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healthy chocolate chip cookies

What’s better then a warm, ooey-gooey chocolate chip cookie? The same cookie in under twenty minutes, of course! These paleo chocolate chip cookies from my friend Caroline are one of my family’s tried-and-true favorites, right up there with our paleo sugar cookies.

Oh, and did I mention that they make the entire kitchen smell like happiness?

All you’ll need are a handful of wholesome ingredients and a few minutes of hands-on time. Oh, and also the willpower not to eat all the dough before you start baking, of course. You can totally eat some, though. This recipe is egg-free, so feel even if you usually wouldn’t feel free to lick the bowl clean.

GAPS friendly cookies

homemade chocolate chip cookies

GAPS friendly cookies
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4.25 from 24 votes

Chocolate Chip Cookies (GAPS Approved, Gluten-Free, Paleo)

Author Caroline

Ingredients

Instructions

  • Preheat your oven to 350 degrees.
  • Line cookie sheet with parchment paper.
  • Mix all dry ingredients together (except chocolate chips) in a medium bowl. Add in wet ingredients and combine well, then mix in chocolate chips.
  • Scoop out 1 tablespoon cookie dough with a measuring spoon and place it on your cookie sheet, then press down a little with the palm of your hand to flatten the cookie. Place the next cookie about three inches away from the first one and continue until the baking sheet is full.  
  • Bake for 6-10 minutes. These cookies will be very soft while they're baking, but will firm up after they've cooled for about ten minutes. Don't rely on firmness to know when they're ready - to check, gently lift one cookie to see if it is slightly golden brown on the bottom. If it is, they're ready! 
  • Allow to cool for 10 minutes on the cookie sheet so they can firm up, then enjoy. These cookies freeze well, so feel free to make a double batch and save half. 

Notes

*Store leftovers in a container for 1 week or the fridge for a few weeks.*Store left over cookie dough in the fridge for 2 weeks or the freezer for a few months!

This scrumptious recipe was shared with permission from Caroline of Gutsy. Check out her snickerdoodle recipe here.

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122 Comments

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    • Hi Esther! I do usually use eggs in my recipes, but this one did not seem to need any. I would try subbing cashew flour because it resembles almond flour more, and I’m sure that won be absolutely yummy! If you want to add an egg and experiment, maybe add in a few tsp of coconut flour to absorb that extra liquid (just the type of things I would think of when I experiment!) Happy baking!

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    • I made this recipe and also wondered about adding egg to it. The second time I made it (and many subsequent times) I added 1 egg and 1/4 to 1/2 coconut flour. I have also added cinnamon to the dough when I didn’t have vanilla. The coconut flour and egg makes the cookie stabler, but add too much coconut flour and the cookie is too dry. I loved it when I found this recipe and made it for my boys 3rd birthday. My family is on the GAPS diet.

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    • I agree with you Lisa. I send a cookie with my brother sometimes and he doesn’t come home with a sugar buzz or headache. Its nice to give kids a whole food treat once in a while to brighten up their day!

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    • Hi Rochelle! I once posted a recipe only to find out that a dear friend had posted almost the exact thing a week earlier. Total coincidence but it happens! 😀 P.S. I checked with Caroline on this and she assures me she did not know of your friends posts prior to sharing here. She did study about 15 grain-free versions before experimenting in her own kitchen, though!

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    • Well, you know Lauren you could always just make the dough and simply eat it (no need to feel bad about baking it) ! We made some at our house and froze it in little balls to throw in kefir ice-cream!

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  11. Made these today with my 2-year-old. Very delicious – lucky any made it to the oven!!!
    Made with homemade carob chips also worked well.
    One tip for those in chillier climates would be part melt the coconut oil/honey to together first – was very hard to mix but we got there!
    GREAT RECIPE thanks

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  12. Hi, Heather
    Technical question: How do I get rid of the “Like, Tweet, numbers” bar on your site that is covering up part of the text and photos?
    Thanks. Love your blog. Have shared it with many friends.
    Ginger

    reply to this comment

  13. I made these cookies with my girls yesterday and they were yummy warm, but I think they tasted even better today! I will definitely be making double batches in the future – so quick and easy, and so tasty! Has anyone experimented with freezing the baked cookies? That would make for quick snacks, too.

    Thanks for the recipe! 🙂

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    • Hi Sheridan, I make the dough and freeze it in a log of parchment paper for quick easy cookie dough and then slice off preshaped cookies and pop them in the oven when I want. I find that fresh cookies are best! Glad you are enjoying the recipe!

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    • I bake a double batch every time I make them, then freeze them in ziploc bags. They work wonderfully, just thaw them in the frig for the next day. I agree that they taste even better the second day after baking.

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  15. These look great! I haven’t got the time or willpower to stick to GAPS, but I’ve been looking for a good chocolate chip cookie recipe. (Mine keep coming out with funny textures over here….)
    One question: Can these be made with the coconut flour instead? Living in Japan makes it pretty hard for me to find things that are out of the ordinary. (I can’t even get whole wheat flour without paying an arm and a leg!) But it shouldn’t be too hard to find shredded coconut and make the flour like you suggested in another post.

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  16. Just made these. YUM. So easy and so delicious. I’ve been looking for an easy soft baked cookie. I toasted the almond meal before using because I prefer the taste of toasted almonds. Didn’t have choc chips, so made chocolate frosting: honey, cocoa powder, coconut oil.

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    • Yum-oh!!! Thank you, Caroline! These are delicious and a thumb’s up from each of our family members. Finally, we found a replacement to ‘traditional’ chocolate chip cookies! Thanks for cutting down our trial and error efforts

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  19. How long would you suggest I bake these and what size pan would you use if I want to turn them into bar cookies? I doubled the dough recipe, so I was thinking about putting them in an 8×8 inch pan, but maybe a 9×13 would be better. My hubby prefers bar cookies, so I thought I would ask to see what you recommend!

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  23. I made these for New Years and they were fantastic! The only downside was that they flattened out as they cooked. Next time I’m going to try refrigerating them before I bake them. But they tasted amazing! Thanks for the recipe!

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  24. Thank you so much for this recipe! A dear friend of mine has recently needed to change her diet, which has left her not being able to eat much of what the rest of us do. I’ve so wanted to be able to cook for her, so that she still feels included in our gatherings, especially when it comes to dessert. These turned out amazing! My husband and I tried them first and they are delicious. Who would have thought?! Thank you for sharing this and for giving me a chance to love on my friend with safe dessert options. =]

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    • Unfortunately, coconut flour requires A LOT more liquid than nut flours, so a straight substitution won’t work. Since I haven’t tested this recipe with coconut flour I am not sure what proportions would work, sorry!

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    • My whole family lives this recipe! My son is allergic to peanuts and some tree nuts but he is not allergic to almonds so this has been a great way to get some healthy fats and brain food into him! Wanted to know if you knew how much fat, calories, fiber and protein are in each cookie if recipe makes one dozen.

      reply to this comment

  31. I just made these–my first attempt at grain free cookies. They taste really good. I like cookies with a bit less texture though. I will try a different brand of almond flour next time. Thanks for such an easy recipe.

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  35. These look wonderful, but they’re not GAPS- friendly. They contain ingredients (your recipe for chocolate chips) that Dr. Natasha Campbell McBride does not recommend, even on the full GAPS protocol.

    If you’re not on GAPS, enjoy these- they look great!

    reply to this comment

    • I wondered about that since I have read Dr. Campbell-McBride’s book & she very specifically puts chocolate (& even carob) on the “illegal” list. Plus, isn’t baking soda also GAPS illegal? I lent my book out and need to get it back. I’d really like to know why it is that baking soda is illegal. But these should be great for all my pale friends. 🙂

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      • I believe in a later version she said that chocolate is okay if it is well tolerated. The same case is true for baking soda in small amounts, I think. The reason for the restriction on baking soda initially is that it lowers stomach acid. Since most GAPS patients have low stomach acid to begin with (and as a result weak digestion), baking soda was considered a no-no.

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      • Chocolate is okay on Full GAPS once you test it, if your okay with it great if not wait for another year or so before trying again. Also you should only have it occasionally. Baking soda is also okay if you can tolerate it, but only in small amounts. Hope this helps!

        reply to this comment

  36. I saw that several people asked this, but I’ll ask anyway – what about tree nut allergies? My son is allergic to tree nuts, so no almond flour allowed. What could you use instead? Many, many paleo recipes call for almond flour and it’s so disappointing. So many people have nut allergies, that I wish they would suggest a substitute.

    reply to this comment

  39. I tried this and it did not come out like the pictures. Can someone tell me what I’m doing wrong? Mine just looked like an almond flour clump. I wasn’t crazy about it but my boyfriend loved them anyway. However, I’d like to make them properly so please HELP!!

    reply to this comment

  45. Just finished making these about half an hour ago and they’re delicious!!! And it was so fast to measure, mix and bake! I only baked 9 tbsp size cookies and made a log with the rest of the dough and put it away in the freezer. Now I can have a few freshly baked cookies all week! It was a bit of a challenge to not eat the dough because I had a taste and it was soooo good. I know I *could* eat the dough, but the goal today was cookies 🙂

    I used coconut oil in mine and took the advice of someone who commented earlier to heat the honey and the oil first so it’s easy to mix. Great tip 🙂

    Will I have to thaw the dough to cut the slices for more cookies or will I have to increase the baking time if the dough slices are frozen?

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  47. I attempted making these cookies this morning. I put all the ingredients in a kitchen aid standing mixer. The almond flour wasnt combining with my melted coconut oil. It was crumbing. I proceeded to add in the chocolate chips and mix it in with a spatula. Scooping up the crumbly dough into a cookie scooper. Currently they are in the oven. Managed to form little ” golf size balls” without them falling apart. What do you think I can do different to prevent this?

    thanks !

    reply to this comment

  49. oh my! 🙂 Question…right now we need to use stevia only as the sweetener…do you happen to have any suggestions on how to alter the recipe since we cannot do the honey right now? I am guessing that the honey helps to hold it all together instead of eggs, and sweeten it, so if I used stevia, what would I use as the liquidy part to help hold it all together?
    Thanks so much!

    reply to this comment

  52. Oh my goodness…these are incredible. I was so nervous initially that they weren’t setting and sure enough 10 minutes later they were set. I do wonder how your dough picture doesn’t look so mealy like the dough I make with the almond flour. Any idea? Thanks so much for sharing this recipe!

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  53. New to the paleo thing and this was the perfect recipe to be my almond flour dessert! I made a few alterations, instead of honey i used maple syrup, and added 1tsp of vanilla and used coconut oil. So good! Maybe even better then the actual chocolate chip cookies! Perfect mix of chocolate, almond and a tinge of coconut. I am not a huge fan of coconut but this was a very subtle taste! So good! Thank you!!!!

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  54. HELP!!! I did something wrong! After finding this recipe and reading all the comments I was sure these would be awesome. But the batter wasn’t batter-y, it was all crumbly, kinda like a topping for an apple crisp recipe. I didn’t have almond flour so I used a combination of rice flour and coconut flour. Could that be the issue? I also subbed agave for the honey, as I’m doing a 28-day clean eating challenge, and honey is off limits. (Chocolate chips are too, but I figured if I stayed away from the honey, I could “cheat” with a few chocolate chips.) I’m so sad these didn’t turn out. What came out of the oven was a dry, crumbly mess. :o( I’m willing to try again, but before I ruin another batch of ingredients, can someone offer some suggestions. Thank you CCACC-lovers!

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  56. I used coconut oil and refrigerated the dough, but these cookies still melted into a puddle. They worked better for me when I used butter and added a little extra flour. My homemade chocolate chips were another disaster altogether…

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  57. Wow – these are fantastic! Thanks for a great recipe. Next time I make these (and there WILL be a next time), my plan is to reduce the honey slightly, and for adequate liquid increase slightly the coconut oil (I used combo of coconut oil and softened butter). Either it’s my taste buds, or just preference but the 1/4 cup of honey provided more than enough sweetness.

    As to difficulties others had with the dough crumbling, mine initially was crumbly but I hand mixed it and probably added a little more fat (combo butter, coconut oil) than what the recipe called for (I’m notorious for guesstimating things when cooking). I was able to roll these into perfect little balls that cooked up fabulously. Thank you!

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  58. Just made these cookies ad i must say they are extraordinarily amazing. My izzie loved it and exclaimed “perfect!” And she is usually a picky eater!!! I am absolutely in love with this recipe!

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  60. Unfortunately I made these as directed and they were so crumbly they were impossible to eat. I made another batch and added an egg. They still fell apart before even making it to my mouth! I know your intentions are good but they are simply not edible.

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  62. These are the most delicious GF cookies! This is the 2nd time i made them. I chose maple syrup since honey is so over powering. (The first time I made them I used 1/2 syrup & 1/2 honey). Thank you for sharing. My family thanks you too!

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  64. These were amazing! Made them today with my four year old, and it only took about 10-15 minutes with minimal clean up. They are a big hit at our house and our new go-to recipe.

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  66. I lOVE these cookies! This is my quick, easy and delicious go-to recipe! The only problem I have with these cookies is that they don’t last long! Going to double up on the batch tonight. Thanks for sharing the recipe! <3

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  69. My husband is new to Paleo and misses his snacks. I made these a couple of days ago and he loved them. I agree that they are delicious, and as good as regular chocolate chip cookies. Next time I will double the recipe and bake them a little longer.

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  70. I have tried a few of your recipes and love them! So thank you. I have had my son on a GAPS diet for nearly two years…. Chocolate and sugar are not on the diet, so I dont believe those chocolate chips will work, unfortunately.

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  74. I’m living in Buenos Aires and have had limited access to my favorite baking items. I was able to get everything for this recipe and I’ve already made them 4 times. Thank you SO much! 🙂

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  75. These were incredible. I feel like mommypotamus and I must have similar requirements for our treats as her recipes are the only failsafe ones I’ve found so far for healthy baking. My husband would not stop eating these! Kids loved them, I loved them… the only problem was how fast they got eaten!

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  76. So disappointed… Major flop. The “batter” wasn’t a batter. Super dry and crumbly. I managed to press them in my hand and then sort of shaped them to put on the cookie sheet to bake. They basically cracked and crumbled in the oven. I used honey and coconut oil. I even added an egg but it still wasn’t enough moisture to hold them together. 🙁

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  77. These are a deliciously moist cookie. I have made them with coconut oil or pecan oil. They turned out great with either oil. Definitely watch the baking time.
    Thank you for the recipe!

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  78. Just made them a few minutes ago… YUM!!! I’ve been looking for a delicious lower carb/sugar alternative chocolate chip cookie recipe. I think I found the one I’m going to stick with! I changed up the recipe a touch though. I added an egg like some other commentators had done and the texture of the dough was a tad runny, so I just added 1/3 cup of almond flour and that did the trick. I also used 2 tsp of vanilla extract and only 1/3 cup of semi-sweet chocolate chips. Next time, I might use half of the maple syrup and substitute with a few drops of stevia to get these cookies even lower sugar. Thank you!

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I'm Heather, aka The Mommypotamus. I’m a wife, mom, real food lover, research geek, and amateur homesteader. And potamus... obviously.

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