Paleo Coconut Oil Soft Chocolate Chip Cookies
Paleo Coconut Oil Soft Chocolate Chip Cookies recipe. The best grain-free, gluten-free, dairy-free chocolate chip cookies that are crispy on the outside and gooey on the inside. Made with healthier-for-you ingredients.
(1) I saved the very best Paleo chocolate chip cookie recipe that I’ve ever made to be the post for this week. My baby is being born this week and I wanted to celebrate this special time by sharing this special recipe.
(2) I’m taking time off blogging for maternity leave, so I figured I’d leave you guys with a BOMB recipe in the meantime.
Now, let’s get to these Paleo Coconut Oil Soft Chocolate Chip Cookies. These, my friends, are the BEST paleo chocolate chip cookies that I’ve ever made.
They are crispy on the outside, yet gooey on the inside, and you would have absolutely no idea that they are Paleo, Gluten-free, Dairy-free and Grain-free.
Seriously! You would have no idea. They are just that good.
I’ve made many a paleo chocolate chip cookie in my day and I have come up with several recipes that I thought were “the best”.
I just didn’t think they could get any better. Until now.
Ingredients needed to make these Paleo Coconut Oil Soft Chocolate Chip Cookies:
- coconut oil
- coconut sugar
- vanilla extract
- almond flour
- coconut flour
- tapioca flour
- baking soda
- dairy-free chocolate chips
- optional- sea salt
My husband, who loves chocolate chip cookies, ate 4 of these Paleo Coconut Oil Soft Chocolate Chip Cookies in a row.
He kept saying how he couldn’t believe how amazing these were and how they were his favorite cookies that I have ever baked.
I had him help me with the photos here. He’s the hand model, if you couldn’t tell haha, and it was killing him to have to wait until these photos were taken before he could eat more of the cookies.
I also had two of my friends try these, and they said that these were their favorite recipe of mine that I had them taste test. And I’ve had them taste test a lot of my baked goods.
Side note: there is no way that my husband and I can eat all the Paleo baked goods that I recipe test.
I hate wasting food, so whenever I make a really good recipe, I give most of them to friends to try out. I also want to hear feedback from non-paleo folks because I think that is important.
Tips for making these Paleo Coconut Oil Soft Chocolate Chip Cookies:
Tip 1: Make sure the coconut oil is melted prior to using it in this recipe! I put some into a bowl and melt it in the microwave first.
Tip 2: try using 1/2 cup of mini chocolate chips and 1/2 cup of regular chocolate chip morsels. The difference in size makes for a great division of chocolate in the batter. ( I used these dairy-free mini chocolate chips and these dairy-free regular morsels)
Tip 3: After the cookies have baked, add some sea salt flakes on top. The salty-sweet juxtaposition tastes just amazing.
Tip 4: Eat these with milk. Or, if you are like my husband, dunk these cookies in milk. Almond milk, regular milk, coconut milk, you name it… There’s nothing like a warm cookie and a glass of ice cold milk.
Tip 5: Turn these into chocolate chip cookie ice-cream sandwiches! 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!
I hope you enjoy these Paleo Coconut Oil Soft Chocolate Chip Cookies as much as I do!
And let me know when you make these! 🙂
Comment or tag me on Facebook or Instagram.
Other Paleo cookie recipes you may enjoy:
Paleo Coconut Oil Soft Chocolate Chip Cookies
- 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.
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