These Paleo Chocolate Chip Cookies with Coconut Oil are yummy grain-free, gluten-free and dairy-free cookies that are crispy on the outside and gooey on the inside. They are made with healthier ingredients than regular chocolate chip cookies, but taste just as delicious!

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Paleo Coconut Oil Soft Chocolate Chip Cookies | Perchance to Cook, www.perchancetocook.com

Say hello to your gooey chocolate cookie best friend! These Paleo chocolate chip cookies are the BEST gooey, soft, and chewy cookies that I’ve made and I am very excited to be sharing this recipe with you.

They are made with healthier ingredients like almond flour, coconut sugar, and coconut oil, which results in naturally dairy-free, gluten-free, and grain-free cookies.

Why you’ll love these Paleo Chocolate Chip Cookies

  • They are crispy on the outside, yet gooey and soft on the inside. If you are looking for cookies that are only crispy, check out my Crispy Paleo cookies.
  • They are so delicious, you will have no idea that they are Paleo, Gluten-free, Dairy-free and Grain-free.
  • They are allergy friendly and Paleo friendly. If you want to check out other healthy cookie recipes, check out my other cookies.
  • These almond flour chocolate chip cookies are easy to make and make the best cookie ice-cream sandwiches.

Recipe Ingredients

Ingredients needed to make the best paleo chocolate chip cookies.
  • Coconut oil- make sure to use an organic virgin coconut oil for the best quality. If you don’t want it to taste like coconut oil use a refined coconut oil.
  • Coconut sugar- an organic coconut sugar that is brown in color is best.
  • Egg– this binds the cookies together. You can use a flax egg if you prefer.
  • Almond flour– blanched refined almond flour works best in baking because it is thinner in texture.
  • Coconut flour– an organic good quality coconut flour is best. Coconut flour is absorbent and i find more consistency in absorbency with good quality fresh.
  • Tapioca flour– this helps give these cookies a good texture.
  • Dairy-free chocolate chips– I like using Enjoy Life, Trader Joes, or Hu chocolate because they are all dairy-free.

See recipe card below for a full list of ingredients and measurements.

Substitutions and Additions

  • Instead of coconut oil: you can use olive oil or avocado oil.
  • Instead of an egg: you can use a flax egg. This would make the recipe Vegan.
  • Instead of chocolate: you can use walnuts, hazelnuts, or any other of your favorite cookie add-in.
  • Instead of tapioca flour: you can use arrowroot powder.
  • Instead of coconut sugar: you can use maple sugar.
One almond flour chocolate chip Cookie with a bite taken out on top of another cookie.
Wet ingredients mixed together.
Step 1

Step 1: In one bowl, mix the coconut sugar and melted coconut oil together. Then add the egg and vanilla and mix again.

Dry ingredients mixed together.
Step 2

Step 2: In another bowl, mix the almond flour, coconut flour, tapioca flour, baking soda, and salt together.

Paleo chocolate chip cookie dough in a bowl.
Step 3

Step 3: Mix the dry ingredients into the wet ingredients. Mix the chocolate chips into the dough.

Paleo chocolate chip cookies on a pan before baking.
Step 4

Step 4: Scoop up balls of the dough and place on a cookie sheet. Then bake them.

Expert Tips:

  • 1) Make sure the coconut oil is melted prior to measuring it in this recipe! I put some into a bowl and melt it in the microwave first. THEN I measure it.
  • 2) Use refined coconut oil if you don’t want any coconut taste.
  • 3) Make sure to chill the dough. Otherwise the cookies will flatten. Chilling the dough is important when baking with coconut sugar.
  • 4) Use different sized chocolate chips. I like using 1/2 mini chips and 1/2 regular chocolate morsels. ( I used these dairy-free mini chocolate chips and these dairy-free regular morsels)
  • 5) After the cookies have baked add sea salt flakes on top. The salty-sweet juxtaposition tastes just amazing.
  • 6) Turn these into chocolate chip cookie ice-cream sandwiches! First, make these cookies, then let them cool completely. Put some softened ice cream in between two of these cookies, sandwich them, and then put them in the freezer for several hours or overnight!
Several Chocolate Chip Cookies with Coconut Oil on a table with chocolate chips next to them.

Recipe FAQs

What makes these Paleo chocolate chip cookies healthier?

They are made with almond flour and coconut flour which have fiber and protein. They are made with coconut sugar, which has a lower glycemic index. And they are made with coconut oil, which is much healthier than vegetable oils or corn oil.

How do you store these cookies?

Keep them in an airtight container at room temperature for 1-2 days, then put them in the fridge or freezer.

Can you freeze them?

Yes! Make sure the cookies have cooled completely first. Then wrap each cookie in wax paper and put into an airtight container or freezer-safe bag. You can keep them frozen for up to 3 months. Thaw them out at room temperature or in the fridge prior to eating.

Where can I find Paleo chocolate?

Most dairy-free chocolates aren’t really Paleo. If you want a 100% Paleo chocolate, you need to use Hu chocolate.

Coconut oil chocolate chip cookies broken in half in hands.

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Did you try this recipe? Please leave me a ⭐ review below!

Paleo Coconut Oil Soft Chocolate Chip Cookies | Perchance to Cook, www.perchancetocook.com

Paleo Chocolate Chip Cookies with Coconut Oil

Dominique
The best grain-free, gluten-free, dairy-free chocolate chip cookies that are crispy on the outside and gooey on the inside.
5 from 12 votes
Print Recipe Pin Recipe
Prep Time 1 hr 10 mins
Cook Time 10 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 16 cookies
Calories 304 kcal

Ingredients
  

Instructions
 

  • In a medium-large bowl, beat the coconut sugar and melted coconut oil together with a hand-held mixer until well mixed. Add the egg and vanilla and mix again. Set aside.
  • In another bowl, add the almond flour, coconut flour, tapioca flour, baking soda, and salt. Mix with a fork.
  • Mix the dry ingredients into the wet ingredients with the mixer and mix until everything is just blended and a dough has formed.  Add 1 cup of chocolate chips and stir with a fork.
  • Chill the dough for 1 hour in the refrigerator or 25 minutes in the freezer. ( I get great results using the freezer 🙂 ).
  • Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat.
  • Take about 1.5 tablespoons of the dough and roll it into balls between your hands. Put the balls of dough onto the lined cookie sheet.
  • Bake the cookies for 9-12 minutes, until set and golden brown. Let the cookies cool on the cookie sheet for 5 minutes. ( At this point you can add sea salt to the tops of the cookies if you want). Then move the cookies to a cooling rack to cool. ( If the cookies are too gooey, let them sit on the pan for longer ).
  • This recipe yields 16 cookies.

Notes

 
  • 1) Make sure the coconut oil is melted prior to measuring it in this recipe! I put some into a bowl and melt it in the microwave first. THEN I measure it.
  • 2) Use refined coconut oil if you don’t want any coconut taste.
  • 3) Make sure to chill the dough. Otherwise the cookies will flatten. Chilling the dough is important when baking with coconut sugar.
  • 4) Use different sized chocolate chips. I like using 1/2 mini chips and 1/2 regular chocolate morsels. 
  • 5) After the cookies have baked add sea salt flakes on top. The salty-sweet juxtaposition tastes just amazing.
  • 6) Turn these into chocolate chip cookie ice-cream sandwiches! First, make these cookies, then let them cool completely. Put some softened ice cream in between two of these cookies, sandwich them, and then put them in the freezer for several hours or overnight!

Nutrition

Serving: 1 cookieCalories: 304kcalCarbohydrates: 27.4gProtein: 3.1gFat: 21.6g
Tried this recipe?Let us know how it was!