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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60 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. eliza

    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….

    Reply
  9. Nicole

    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 meritandfork.com

    Reply
  10. 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
  11. gio

    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!!

    Reply
  12. 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
  13. 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
  14. 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
  15. 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
  16. Suzie

    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.

    Reply
  17. 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
  18. Julawna

    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!

    Reply
  19. Debbie

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

    Reply
  20. Debbie

    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.

    Reply
  21. Christy

    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!!

    Reply
  22. Happy Easter. Autoimmune Paleo Style.

  23. Kim Brum

    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!!

    Reply
  24. 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
  25. Jennifer Wakumelo

    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!

    Reply
  26. Jennifer Wakumelo

    Haha mine crumbled because I didn’t (couldn’t!) wait for them to cool before eating! 😉

    Reply
  27. Eric & Kerry

    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!

    Reply
  28. 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
  29. 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
  30. Lisa Mozes

    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.

    Reply
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  32. 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
  33. 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
  34. 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
  35. Holly

    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!! ? ?

    Reply
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  37. Hanna

    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?

    Reply
  38. 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
  39. 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
  40. matt

    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.

    Reply
  41. Matt

    ***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.

    Reply
  42. 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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  44. 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
  45. 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
  46. 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
  47. 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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