Paleo Chocolate Chip Cookies Recipe

These nut-free, grain-free, egg-free perfect paleo chocolate chip cookies will be the best cookies you’ve ever eaten. Period.

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

Perfect Paleo Chocolate Chip Cookies

Yield: 20 cookies
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes


  • 1/2 cup grass-fed butter, ghee, OR coconut oil, melted
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 1/2 tsp vanilla
  • 1/3 cup arrowroot starch
  • 1/3 cup coconut flour, if using any brand other than Honeyville Coconut Flour, use a slightly scant 1/3 cup coconut flour
  • 1/3 cup tapioca flour
  • 1 tbsp grass-fed gelatin, we use Great Lakes Unflavored Beef Gelatin
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup chocolate chips, use Enjoy Life brand for a dairy-free, soy-free option


  1. Preheat oven to 350°F & line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk dry ingredients (except coconut sugar & chocolate chips) together.
  3. In a separate bowl, whisk butter/oil, sweeteners, & vanilla together until a brown syrup forms. Slowly pour & whisk into flour mixture until dough forms.
  4. Fold in chocolate chips with a spatula and let dough sit for 1-2 mins before forming cookies, using a tablespoon for consistent sizing.
    • For soft, chewy cookies - simply roll out dough balls, just barely flatten the tops, and place on baking sheet.
    • For chewy-inside & crispy-outside cookies - roll dough balls, then slightly flatten to 1-1/2 to 1-3/4 inch diameter.
    • For crispy cookies - Roll dough balls, then, flatten to 2 inch diameter.
  5. Bake for 10-12 mins and let cool on a wire rack before serving.
Nutrition Information:
Yield: 20 Serving Size: 1 cookies
Amount Per Serving: Calories: 160Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 166mgCarbohydrates: 15gFiber: 1gSugar: 10gProtein: 3g

Nutrition is calculated by a third party and may not be 100% accurate

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  1. 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!

  2. 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!!!

    1. 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 πŸ™‚

    1. 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.

  3. 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

    1. 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. πŸ™‚

  4. 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.

  5. 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?

    1. 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! πŸ™‚

      1. Made again. Amazing taste flat no cookie shape to be found. I used coconut oil….I measured Β½ cup melted, should this be Β½ 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.

  6. 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. πŸ˜€

  7. 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

  8. i just made this recipe for the second time (first time it was a disaster and i place the blame on the tapioca which i had never used before and that remained like hard grains in the dough even after being in the oven – i might have used the wrong kind). This time around i replaced the tapioca with chestnut flour and lowered the sugar a bit (all the chocolate chips i could find in Paris are already sweetened) and it worked like a charm!!! delicious and beautiful! thank you for the recipe so much. One single question. Do you hydrate your gelatine before adding it to the mix? On the pack i bought, the instructions say that you should…but i didn’t and the cookies remain quite crumbly….

  9. Hi Eliza! I think you may have used tapioca PEARLS instead of FLOUR! hehe. Tapioca flour is a very fine flour-like white powder – I order mine offline from Bob’s Red Mill. I highly encourage you to try again with Tapioca Flour as you will get an amazing, perfect-cookie result!

    Regarding hydrating the gelatin – NO, this recipe does NOT require you to hydrate the gelatin powder. Simply mix the gelatin powder in with your other dry ingredients (coconut flour, tapioca flour, baking soda, salt, etc.).

    Either way, I’m so glad you tried them out and hope you can enjoy them again with tapioca flour! You won’t be sorry!
    Thanks, again!
    Nicole of

  10. 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,


  11. I’ve made at least 100 variations ofpaleocookies as well and these are the BESTin terms of textureand taste being so close to SAD cookies. I’m making them for the second day in a row because it’s Christmas and they are yummy!!! I used a chopped up 90% dark chocolate bar instead of chips because that’s what I had and it was awesome!!

  12. 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.

  13. 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.

  14. 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!

  15. 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

  16. I have been stumped as to why these cookies did not hold their shape. Today I did an experiment. I made most of them on parchment paper and a few on a silpat mat. The ones on the mat spread terribly and did not hold the shape of a cookie. The parchment paper is the only way to go when making these. These are fabulous. I love the flavor and the texture. What a “treat” to get to eat a delicious cookie! Many thanks for sharing your fabulous recipe.

  17. 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 πŸ™‚

  18. I never review but these are the best paleo/gluten free chocolate chip cookies I’ve ever made! I used almost half a cup maple syrup, no sugar, half butter half ghee, added an extra tablespoon of coconut flour, didn’t even use parchment paper and these turned out perfect! Thanks for such a great recipe!

  19. I can’t find arrowroot starch anywhere! Can I just double the tapioca flour instead? I have all of the other ingredients!

  20. I just made them! Compared to all the other paleo cookies I have tried, these are definitely the best. Still not the exact same as regular, but pretty darn close. A great treat! And the best part is, they look and act like normal chocolate chip cookies! Thanks for figuring this out.

  21. Hello! These look delicious. I’m looking forward to trying them! Do you use the Great Lakes gelatin that is in a green or red canister? Thank you!!

  22. What an amazing cookie. Texture was great, they stayed together and the taste was heavenly. Even my husband loved them and he is hard to please. I added in. 1/4 cup of shredded coconut and had no issues. Thanks again for a superb recipe!!

  23. 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

  24. Great recipe! Subbed raisins for chocolate chips, turned out great! I must’ve done something wrong because they fell apart very easily. Butter was soft not melted so my wet ingredients didn’t make a syrup exactly… Maybe that was it. Either way-best paleo cookie we’ve had!

  25. Haha mine crumbled because I didn’t (couldn’t!) wait for them to cool before eating! πŸ˜‰

  26. This cookie recipe has changed our lives! I had almost given up finding a Paleo recipe that would work for us. The flavor, the texture . . . Everything is perfect! I did make a few changes, due to what I had on hand. Carob chips instead of chocolate chips, vegan butter and baking Stevia instead of the coconut sugar. Still the best ever! Much gratitude to you Nicole!

  27. 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.

  28. 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!

  29. Hi there, I have a question please… I live in Australia and tapioca and arrowroot are the same thing here. Paleo ingredients are limited and I’m not sure what tapioca starch is.. Could you help please?
    Many thanks.

  30. 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!

    1. 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.

  31. 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!

  32. 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!

  33. These are our absolute favorite GF cookies out of what seems like hundreds of recipes we’ve tried so far! Well done! I have a quick question for you. After making these several times and not wanting to give this recipe up because it’s perfect, I am in need of a substitute for tapioca now because I have developed a severe allergy to it (sadly). I was wondering if you knew how these would come out if I used arrowroot instead of tapioca. I am in search of more then the standard answer sometimes given by recipe authors of “It should work and if you try it report back”. I completely understand that but I am looking for your expertise and wondering what affects arrowroot has versus tapioca in a recipe like this. I have done a Google search and not come up with much. I buy only certified organic ingredients so it is pretty pricey to make a whole batch that is a mistake! Thank you and advance and I hope you answer this soon! We need more cookies!! ? ?

  34. Hi! I am planning to try these within the next couple days but I do not have gelatin. I tolerate eggs so would it be okay to use an egg instead? Or what else could I substitute/will the recipe be okay without it?

  35. 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!

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

  37. So I made these cookies true to the recipe above and they turned out good and was impressed ,but they were kinda crumbly and crunchy kinda like a chips ahoy style(although there was some grittiness to the cookies ) , but pretty good. For all you people that have them falling apart ,make sure you let them cool on the cookie sheet for 5-10 mins before handling so the gelatin can have time to set up and do its thing, then move them to a rack to finish cool. Now I did this recipe with no gelatin ,added 1 egg, and creamed the butter ,sugar, and maple syrup in a kitchen aid mixer like a traditional CCC recipe ,substituted BP for the BS, plus added 1 1/2 T more of each flours to make up for the added moisture from the egg, turned out good, a little more cakey and no grittiness at all. Then finally I got rid of the egg ,went back to the gelatin ,creamed the butter, sugar, and maple syrup in the mixer , 1 T more of coconut and arrowroot flr, substituted the BP for BS, and BAM! that’s it, exactly like a traditional CCC recipe, a light crispiness on the outside, mildly soft and chewy on the inside ,you can literally not tell the difference, creaming the fats traditionally ,instead of just melting them ,was the x factor,maybe not as simple, but if its optimal results you’re shootin for ,cream the fats and sugar, good luck to all.

  38. ***Sorry made a typo, in the 3rd try on this recipe I wrote ”substituted the BP for BS ”,what I meant to say was ,I substituted BP for the BS.

  39. 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.

  40. 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?

  41. 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!

  42. 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?

  43. 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

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  45. Unreal ???? Turned out perfectly and super yummy ???????? I used arrowroot vs any tapioca as I didn’t have. These are from Heaven ????

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    I simply use internet for that reason, and take the latest information.

  47. I’d like to make a version of this for my mother however she is allergic to Coconut, Almonds, and white rice. Any chance I could do all tapioca?

  48. Made these today..turned out perfect..I used monk fruit as my sweeter instead of coconut palm sugar…let the dough set a little longer than a couple of min…they turned out great..

  49. These cookies are AMAZING!!! Absolutely amazing!! I have tried and tried to make cookies that are gluten, nut and white sugar free and I haven’t found a recipe yet that comes out nearly as delicious as this one! They are crunchy and crispy and soft all at the same time! Everyone in my family gives these a five star review!
    I used 1/4 cup coconut oil, 1/4 cup butter and used maple sugar in place of the coconut sugar and they were perfect!
    I don’t ever leave reviews but these cookies are just SOOOO good! πŸ™‚

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