Perfect Paleo Chocolate Chip Cookies {by Merit + Fork}

Egg-Free & Nut-Free, what more could you ask for?

I have such a treat for you today! The lovely ladies of Merit + Fork are here to share an amazing paleo recipe that has quickly become a favorite in my own home. I’ll let Nicole take it from here and give you a little intro of herself and Elizabeth, her partner in crime. And seriously, these two are adorable and are just so perfect together!

Howdy! We’re Elizabeth and Nicole of Merit + Fork, and we’re SO excited to be contributing as guest bloggers to Our Paleo Life.

As a brief introduction, we aspire to inspire readers to live their best lives through clean eating, creativity, and healthy living with an emphasis on keeping realistic goals, because honestly? Perfection is a bore.

We’ll be back once a month with fun recipes and little doses of creativity through DIY tutorials and creative inspiration. This month, we have Nicole’s amazingly tasty paleo chocolate chip cookie recipe on tap, as illustrated by Elizabeth. Enjoy!

Perfect Paleo Chocolate Chip Cookies by Merit + Fork for Our Paleo Life

Perfect Paleo Chocolate Chip Cookies… where do I even begin?! Any paleo foodie, whether you’ve been of the paleo persuasion for a few months or several years, has sought out some sort of chocolate chip cookie recipe. Like most people, you’ve probably tried a handful of paleo cookie recipes yourself… or maybe you haven’t! (I simply can’t imagine that scenario. A cookie-less life is no life in my eyes.) Myself? I’ve tried at least 100 paleo cookie variations.

Perfect Paleo Chocolate Chip Cookies by Merit + Fork for Our Paleo Life

Unfortunately, as it goes when recipe testing, a lot of those batches were fails. Thankfully, cookie mistakes are quite forgiving compared to other baked goods and most of the time you can still eat them… keyword: most of the time.

You don’t really know what rock bottom is, though, until you accidentally drop a hot sheet of cookies on the ground and find yourself kneeling, pinching & scooping up hot, crumbling pieces of cookie off the kitchen floor. To eat. For the sake of recipe testing. The kitchen floor that was cleaned so long ago you’re afraid to even entertain that thought. That vision still haunts me to this day, 6+ months later. *shudder*

Perfect Paleo Chocolate Chip Cookies by Merit + Fork for Our Paleo Life

I tried baking with gelatin for the first time when testing this recipe and afterwards thought to myself “I’m never going back to cookies sans gelatin.” The chewy texture it lends is amazing! Oh, and did I mention these bad boys are egg and nut-free?! Zoobyzoobyzoo! Exciting, I know!

Perfect Paleo Chocolate Chip Cookies by Merit + Fork for Our Paleo Life

If you’re used to baking almond flour-based cookies like me, you might be familiar with the hard-to-stay-crisp dilemma. The moisture in the almond flour seems to make it near impossible to keep your cookies crisp when storing them. Since this recipe uses a trio of nut-free flours, you get a crispy edge that’s there to stay.

I even brought a container of these cookies to a Mexican restaurant with my family and for the first time, ever, we SKIPPED getting our favorite dessert of sopapillas and instead shared these delicious paleo treats. THAT should say something… these cookies won over fried pillows of dough drizzled with honey, cinnamon-sugar, whipped cream and ice cream. So, when I say this is the Perfect Paleo Chocolate Chip Cookie… I really do mean it!

Perfect Paleo Chocolate Chip Cookies by Merit + Fork for Our Paleo Life

**Please Note**

This recipe has been tested extensively using the ingredients and instructions provided. We cannot guarantee your success with ingredient substitutions and changes to the baking process.

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Recipe: Perfect Paleo Chocolate Chip Cookies {by Merit + Fork}
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39 Comments on “Perfect Paleo Chocolate Chip Cookies {by Merit + Fork}

  1. Leanne

    Wow! These are incredible!!! I couldn’t wait until they cooled, so I sampled one right out of the oven! Thanks so much for sharing this recipe! I’ll be making these again!

    Reply
  2. Marina Covey

    Which type of the Great Lakes gelatin do you use for the recipe (which color canister)? And do you add it in by itself or do you dissolve it in water first? Can’t wait to make these, but want to make sure I do it right, am VERY new to paleo baking!!!

    Reply
    1. Kendra Benson

      I use the beef gelatin (I believe it’s the reddish-orange canister). You just mix the powder into the dry ingredients. Good luck, this is a fantastic recipe and if you’re using quality ingredients, it’s basically no-fail 🙂

      Reply
    1. Kendra Benson

      I think the maple syrup is part of what helps these cookies to be the right consistency, otherwise there’s too much dry ingredients and not enough liquid to balance it out. It also gives them an excellent flavor. You could try replacing the maple with honey, but I don’t think it would be a good idea to just omit it altogether.

      Reply
  3. Sandra

    Wow! Hands down the BEST paleo choc chip cookies. My picky 5 year old is none the wiser. She’s chomping on one right now. I was a little skeptical due to no eggs, but they are absolutely Delish! Can’t wait to make more. Thank you so much for sharing your recipe

    Reply
    1. Nicole

      As I’ve told Kendra before, a child’s approval is pretty much the BEST recipe praise one could ever receive! So I’m seriously SO glad you and your family enjoyed them!! These cookies are definitely the fruit of one of my finest moments in paleo baking/recipe testing. 🙂

      Reply
  4. Suzie

    Help…mine flattened out. What did I do wrong? I put the coconut sugar in with the liquids. Tast is amazing….texture not cookie like at all.

    Reply
  5. Suzie

    Mine did not turn out looking like cookies they were flat blobs. The fast was amazing. Any tips on what might have gone wrong? I added the coconut sugar in with the wet ingredients is this correct?

    Reply
    1. Nicole

      To be honest, I have no idea what could’ve went wrong! Here’s what I think may have affected things:

      1. A far TOO scant cup of coconut flour. If not using Honeyville brand, it should be just under/almost 1/3 cup.
      2. Did you forget the gelatin or baking soda? (both ingredients are crucial to avoiding flatness and may be why the texture was off – texture should be crispy yet soft JUST like a real cookie!)
      4. Strange/off-brand of coconut flour or butter (still shouldn’t affect things THAT much though)
      5. Fluctuating oven temp or opening the oven while baking. (again, shouldn’t affect things THAT much, but, you never know)

      You were correct to mix the coconut sugar with the liquids. BUT I’ve made these cookies both ways – by combining the coconut sugar with the wet ingredients AND with the dry ingredients. They came out perfect both times (except with the sugar in the dry ingredients, you could still see brown coconut sugar crystals throughout the dough after they were baked).

      I’ve never encountered anyone having problems with this recipe, so, I highly encourage you to try making them again. I can almost guarantee success the second time around. If you do, let me know how it goes! 🙂

      Reply
      1. Suzie

        Made again. Amazing taste flat no cookie shape to be found. I used coconut oil….I measured ½ cup melted, should this be ½ cup solid then melt it? I’m going to have to get honeyville coconut flour and see if that makes the difference. These taste amazing though and I’m happy with that. It beats the cookies I’ve made that look like cookies but taste awful.

        Reply
  6. PaleOldLady

    If the dough is any indication, I’m going to have trouble staying away from these. omg. They’re in the oven and mine are all running together too. I should have split between two cookie sheets I think and I also think my cookie scoop might be bigger than one TBSP. So they will be cookie bars lol. oh. timer’s going off. so excited. 😀

    Reply
  7. Tina

    These were awesome! My kids loved them and so did their gluten eaten friends..they had no idea! I substituted honey for maple syrup and organic Palm shortening for oil. Thank you! Tina

    Reply
  8. Yoli

    Hello, I just made these cookies, I substituted 1/3 cup of Tapioca and just did 2/3 cup of Arrowroot powder. I also use Yakon syrup in place of the Maple syrup. Well, they came out as one big cookies, they all blended together even being spaced apart. They were also very thin and could not hold one in your hand without it falling apart. Do you have any ideas for me?

    Thanks so much,

    Yoli

    Reply
  9. Susy

    This was a major fail for me, and I followed the recipe to a “T”, including brand name ingredients. Amazing flavor, but came out looking like “lace cookies” as a single flat blob on the cookie sheet. Was this recipe tested using coconut oil? Because that is what I used. I baked half of the batch, but froze the other half as frozen cookie dough and will be using it in ice cream.

    Reply
  10. yoli

    Hi, I made these again, I didn’t realize I was making the same cookie till I looked it up again. Well, not sure how they are going to taste but they look like flat blobs, not touching this time though. Why do you use both tapioca flour and arrowroot flour? It seems like too much. I haven’t tasted them yet. I am nervous about it though.

    Reply
  11. Trina

    These were a huge hit in my house! I had never used gelatin before so I was very nervous about the end result. The cookies tasted amazing! I found with the first batch that I flattened slightly that they crumbled and were very delicate. The second batch I only pressed down a bit and they were much more sturdy(They need to survive in my boy’s lunch bag!) I made these with butter and I just wondered if coconut oil would change the consistency. So glad I found your site, I’ve been looking through your recipes and I can’t wait to try more. Keep the awesome recipes coming!

    Reply
  12. Jillian

    I die. I DIE! These are SO AMAZING!! Seriously. Foolproof and the closest thing to a butter based real chocolate chip cookie I’ve ever had. I’ve made it with both tapioca and arrowroot, tapioca only and arrowroot only – based on what I had on hand. All versions turned out the same. I use Nutiva brand coconut flour and use exactly 1/3 cup with great results. I do use less chocolate chips though.. I make my own and they’re really dark, so a little goes a log way ;).

    Truly amazing! <3

    Reply
  13. Suzie

    Ok I made these again today and they tasted fabulous as always. I did a little experiment…..Silpat mat VS parchment paper. The cookies came out as cookies on the parchment paper but ran together on the silpat mat. So I finally resolved what the problem was the previous times I made them. As always they taste Devine….even the ones that run together 🙂

    Reply
  14. Happy Easter. Autoimmune Paleo Style.

  15. eve

    Hi…i have a question. I hope you can help me? I really want to make these and i only have gelatin leaves, can i use them and how do i use this? I know 6 leaves is the equivalent for 1 spoon of powder.

    Thank you very much

    Reply
  16. Teri

    Found this recipe less than a month ago and today is the 3rd time I am making these most delicious cookies! I have brought them to 2 events and they were gobbled up even before traditional wheat flour cookies. I couldn’t have been more proud. Thanks for a great recipe.

    Reply
  17. Nikki

    These are so awesome!!!! I have made them several times now and they have come out perfect each time and I even subbed with palm shortening! Oh my, the raw cookie doughmight even be the best cookie dough ever! In fact, I am going to make a batch that I don’t cook and freeze them as raw cookie dough balls!!!! Btw, my kids LOVE them too!

    Reply
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  19. Patricia R.

    Just made these tonight. They were great. The only change I would make is to use less chips if I use the Enjoy Life mini chips, which is what I had. 3/4 of a cup or less would have been perfect. These really were the closest thing to actual chocolate chip cookies. I am hoping my mother can eat them, as ones made with almond flour get under her partial and she can’t enjoy them. I can’t wait to have her try them. Thanks for a great recipe. I have tried so many claiming to be the best, and this one really is!

    Reply
    1. Patricia R.

      My mother gave these a big thumbs up. And she thought all the chocolate chips were perfect so I don’t plan on changing the recipe even if using mini chips. Thanks again for the great recipe.

      Reply
  20. Olivia

    I’m curious if I can sub stevia (liquid or powder) for the coconut sugar? If yes, would you have an idea of how much? Thanks so much!

    Reply
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  22. Niki

    One question before I happily dive in to make these: Does recipe call for 1/2 cup butter plus 1/2 cup ghee-or-coconut oil? For a total of 1 cup? Or, do I choose between all three for a total of 1/2 cup? Thank you!

    Reply
  23. Jessica Coblentz

    These are AMAZING. Thank you so much for posting the recipe. I can’t believe how they look and taste like REAL cookies!!!!!

    Reply
  24. Lexi

    Best cookies ever! I first tried your recipe, loved it, but lost it. Then I make Grazed & Enthused cookie cake using your recipe and was obsessed. Today I made just the cookies again – love ’em! I used coconut oil, local farmers market arrowroot/cassava, and Viva brand coconut flours – didn’t do any modifications.

    Reply
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  26. Tress

    I guess maybe I don’t understand your ingredients, because I followed the recipe to a T (arrowroot, maple syrup, and butter) and it was a liquid mess inside my oven. Dough everywhere, smoke everywhere. Any ideas what went wrong? Should I have made an even mixture of all the things in brackets?

    Reply
  27. Kellie

    Just made your yummy cookies today. I followed your recipe and used coconut oil. Thank you for creating an AIP dessert that tastes like the original. I have tried baking several AIP desserts and have been so disappointed. They do not turn out because of not using eggs or dairy. You have figured it out! Thank you! Thank you! Thank you!

    Reply
  28. Jg

    My cookies for a second time using coconut oil ended up like lace cookies – did not hold together at all. Flattened and crispified. Maybe coconut oil should not be melted or 1/2 cup is too much?

    Reply
  29. donna

    Can someone please give me the right recipe I want my cookies to turn out high, chewy ,crispy, there’s too much substitute in the comments and I want to make a perfect cookie

    Reply

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