These paleo chocolate chip cookies will be your new obsession- moist and chewy with a light crunch. Made with only 7 ingredients and absolutely loved by kids and adults alike. Free from grains, refined sugar and eggs. vegan option available.
These Paleo chocolate chip cookies are officially my new go-to cookie recipe because they are Just. So. Good. They are quick and easy to whip up, a real family favourite and made with the best ingredients- and they are a bit quicker that these AMAZING grain free olive oil cookies if you’re in a rush.
These recipes were inspired by Sarah Brittons giant tahini cookies that I saw over on instagram which looked so good and simple, and I knew I needed something similar (and I totally recommend making her version too, because she is a genius).
Making these cookies paleo
OK, I know the title says ‘paleo chocolate chip cookies’ and they should probably straight up be that, but here a few things you need to take note of;
- Make sure you use coconut oil (not butter) for this recipe. I prefer them with butter but of course the Paleo diet is dairy free.
- Choose paleo-friendly chocolate chips– these can be tricky to find, so a block of paleo chocolate chopped into chunks may work better.
Why you’ll love these Paleo chocolate chip cookies
- They are healthier than most other cookie recipes without compromising on taste or texture
- They are made in one bowl, with only 10 minutes prep time
- These cookies are free from grains, gluten, reined sugar, eggs, soy and can be made dairy free
- They have a simple vegan option available
- The texture is light, chewy, crunchy and moist
- You need only 7 ingredients
- You can eat this dough RAW and these make the best no-bake cookie dough balls. Simple refrigerate the dough for 1 hour, roll into balls and store in the fridge. Yum!
- They can be made nut free by simply substituting almond meal with sunflower meal
Baking tips for the perfect paleo chocolate chip cookies
Double line your cookie sheets
Bake the cookies on a double line sheet in the middle of the oven. As these paleo chocolate chip cookie will not spread much it is important to get the baking right. Line your cookie sheet with 2 layers of baking paper and ensure you bake them in the middle rack of your oven to avoid burning the bottom before the rest of the cookie bakes through.
Choose hulled tahini
Use hulled tahini for this recipe. Unhulled tahini will affect both the taste and texture of these amazing almond meal choc chip cookies
For a nut free option
If you want a nut free version, either for nut allergies or to make them suitable for nut-free lunchboxes, simply substitute almond meal for sunflower meal. I really enjoyed the flavour of this whole recipe testing- more nutty and earthy but delicious.
Choose good quality chocolate
To keep these paleo, vegan or ‘healthy’. I like to cut up my favourite block of dark chocolate for cookies or biscuits, however I also love these choc chips here and here. Jade10 will get you a discount at this store, too.
Do not swap the maple syrup
. During my recipe tests I tried both honey and rice malt syrup for quality purposes. Maple syrup had a significantly better taste and texture when using maple syrup, so only swap this ingredient if you MUST. I have recipe tested these cookies with coconut sugar (which was a fail) and I cannot recommended a granulated sugar here.
If you’re after more healthy baking recipes you might like to try;
- Paleo vegan chocolate bread
- Plum crumble slice
- Honey oat banana muffins
- Grain free chocolate chip cookies
- Banana peanut butter oat cookies
I hope you and your family enjoy these chewy paleo choc chip cookiesas much we do. Your reviews and comments help other people find this recipe too, so please leave one if you have time. Plus, I just love reading your feedback.: 1/2 cup chocolate chips
Paleo chocolate chip cookies
- Prep Time: 15 minutes
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 12-24 cookies 1x
- Category: Snacks, desserts
- Method: Baking
- Cuisine: Australian
- Diet: Vegan
These paleo chocolate chip cookies will be your new obsession- moist and chewy with a light crunch. Made with only 7 ingredients and absolutely loved by kids and adults alike. Free from grains, refined sugar and eggs. vegan option available. Nut free option available.
- 140g (1/2 cup) hulled tahini
- 125g (1/2 cup) melted butter or coconut oil (choose coconut oil if making these vegan or paleo)
- 150g (1/2 cup, 125ml) pure maple syrup
- 1 Tbsp vanilla extract or 1 tsp vanilla beans
- 55g (1/2 cup) coconut flour
- 240g (2 cups) blanched (or activated) almond meal (see notes if nut free)
- 1/2 tsp fine salt
- 100g dark chocolate chips or chocolate chopped into chunks (choose paleo if needed)
- Preheat the oven to 175c (350F) and line 2 x large cookie sheets/tray with a double layer of baking paper. Set aside. I recommend using kitchen scales for this recipe however if you are using cup measurements I have used Australian standard cups and the spoon and scrape method of measuring.
- In a large mixing bowl add tahini, butter, maple syrup and vanilla and whisk together well. Add coconut flour, almond meal and salt and mix well. If the dough seems wet at first set aside for 5 minutes so the coconut flour can absorb the excess liquid then add chocolate chips and fold through.
- You can make small or large cookies. For small cookies measure out 24 small balls, roughly 1 Tbsp in size. If you have scales weigh these to 30g each. Roll each portion into a neat ball, placing 12 balls per cookie sheet, spread apart. Use your hand or a cup to flatten each ball- the cookies will not spread much so flatten to around 1cm in thickness.
- For large cookies measure out 12 large balls, roughly 2 Tbsp in size. If you have scales weigh these to 60g each. Roll each portion into a neat ball, placing 6 balls per cookie sheet, spread apart. Use your hand or a cup to flatten each ball- the cookies will not spread much so flatten to around 1.5cm in thickness.
- NOTE; To prevent burning I like to cook the cookie sheets separately. Ideally place the cookie sheet/tray on the middle rack of your oven to prevent the bottom browning too quickly. If you wish to bake both trays of cookies at the same time it is advisable to add 2 minutes to the total baking time and swap the trays half way.
- Bake the small sized cookies for 10-13 minutes or until the tops just begin to brown. I bake mine for 12 minutes. Bake the large sized cookies for 14-17 minutes or until the tops just begin to brown.
- To make this recipe paleo use coconut oil and paleo chocolate
- To make this recipe vegan use coconut oil and vegan chocolate
- For a nut free option substitute almond meal for sunflower meal, by weight. The taste is slightly more nutty and earthy, but very delicious.
- I do not recommend swapping maple syrup for sugar of any kind.
I was looking for a healthier cookie option and came across these – they are amazing!!! Absolutely delicious and can’t stop eating them. Will be making these regularly, thank you for the recipe!
Thanks for the feedback Gabby- I adore this as. healthier cookie option, too.
These are so delicious!! I used organic vegan pico hazelnut chocolate and broke it up, just beautiful xxx
Thanks Tess- how good is Pico choccie!!
I made these yesterday but didn’t have coconut flour so I made some meal out of shredded coconut. Worked awesome. Chewy awesome deliciousness LOVE THEM
Hi Nell, this is so helpful to know, such an easy swap. Thank you for letting us know.
Delish used pana organic dark choc Easter egg as I was out of chocolate 😍 made in less than 10 mins so delish & toddler approved 👌👌
Hi Marisa- love that idea, and always a win the the toddler loves it 🙂