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.
Two things.
(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
- egg
- vanilla extract
- almond flour
- coconut flour
- tapioca flour
- baking soda
- salt
- 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:
Chocolate Chocolate Chip Sea Salt Cookies (Paleo, GF)
Paleo Chocolate Chip Cookie Bars (GF)
Paleo Coconut Oil Soft Chocolate Chip Cookies
Ingredients
- 3/4 cup melted coconut oil
- 3/4 cup coconut sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 cup almond flour
- ¼ cup coconut flour
- 2 Tbs tapioca flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup dairy-free chocolate chips ( I used ½ mini and ½ morsels)
- optional- sea salt to sprinkle on top
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.
Disclosure: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you.
17 Comments on “Paleo Coconut Oil Soft Chocolate Chip Cookies”
These cookies were literally a treat. The thing is with some cookies now adays you feel the crunch of sugar as you eat them, you can almost taste the cookies, and they sit heavy on your stomach. with these, they are what you remember from childhood, high quality, they dont make you feel sick, and if you are like me, you have four or more and feel zero guilt. I have one chips ahoy, have to chug water from all the salt and notice digestion issues. thank god for alternative and just as tasty recipe creators like you.
This looks amazing! I can’t wait to try it. I love the coconut oil and sugar use. Yum!
Baking and cooking with coconut oil is so delicious. These cookies looks so chewy and delicious. Perfect companion with my afternoon latte….and I know I would eat more than one for sure.
I think these paleo cookies look the best I’ve ever seen! They look like they have the perfect texture and consistancy! I love trying to make beloved recipes paleo! I can’t wait to try your delicious cookies. And congrats on your baby, hope your healing is speedy!
Now that looks like a perfect chocolate chip cookies. So cool that it is made with coconut oil. I can’t wait to try this. I’m saving it for later. Love that melting chocolate chips.
These cookies look so good! I’m going to share with a few girlfriends that have gluten and food allergies. They’re gonna LOV E these delicious cookies!
Congratulations on the upcoming motherhood. Now to the cookies — WOW!! They do look amazing and I’m anxious to try them. I try to stay away from sweets — calories and such but these cookies look amazing. Your husband did an excellent job of modeling.
These look amazing! And congrats on the baby! Take all the time you need with your new little love! These cookies will hold us over for sure! I love how clean these are! I won’t feel guilty eating these yummy paleo cookies! Great recipe!
First of all congratulations! Now to this cookies. They look such a perfect, delicious treat! I also love to use coconut oil in my baking, and I also love the ingredients you used in these cookies. Guilt- free at its best!
Totally going to make these! I’ve been craving chocolate chip cookies lately. Also, congrats! That’s so exciting! 🙂
I was recently gifted a ton of coconut sugar and I’ve been searching for recipes to use it up in. I love chocolate chip cookies and just made some last week with Mexican vanilla. Can’t wait to give these a try next!
Chocolate chip cookies remind me so much of my mother! Except hers were not as healthful as these. Love this updated healthful twist on a classic!
These cookies look so chewy and delicious. I’m definitely going to have to try these guys out!
Is 3/4 coconut oil correct? I just made these this afternoon and they look nothing like your photos. They melted into flat puddles and they are greasy. I had high hopes and am thinking one of the ingredients must be listed incorrectly. There was so much extra oil that it pooled around the edges and froze solid when I popped it in the freezer for 25 minutes. Thanks for any help you can offer!
Yes 3/4 cup is correct! Are you measuring the coconut oil in it’s melted state? I make these all the time, so I’m trying to think where this could have gone wrong. Ugh I hate when that happens! The batter itself is a bit oily but it shouldn’t, but the oil shouldn’t pool like that. What brand of coconut flour did you use? I find that some brands are more absorbent than others.
IS there an almond flour sub? These are my favorite cookies and recently learned a friend has an almond allergy so i want to still make them so she can enjoy but am trying to avoid that.
I’ve heard that sunflower seed flour works well as a replacement but I haven’t personally tried it. My Olive Oil Chocolate Chip cookies are delicious and made without almond flour if you want to try those!