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

Recipe: Perfect Paleo Chocolate Chip Cookies {by Merit + Fork}

By Nicole Bobik  , , ,   

September 3, 2014

These nut-free, grain-free, egg-free chocolate chips cookies are, well, perfect. They have a butter, crispy, chewy perfectness that makes them the best substitute for anyone with any allergies.

View more images and read the blog post

  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: Approx. 2 dozen cookies (tablespoon-size)


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 scant 1/3 cup Coconut Flour)

1/3 cup Tapioca Flour

1 tbsp Grass-Fed Gelatin (we use Great Lakes brand)

1 tsp Baking Soda

1/2 tsp Salt

1 cup Chocolate Chips (use Enjoy Life brand for a dairy-free, soy-free option)


1Preheat oven to 350°F & line a baking sheet with parchment paper.

2In a large mixing bowl, whisk dry ingredients (except coconut sugar & chocolate chips) together.

3In a separate bowl, whisk butter/oil, sweeteners, & vanilla together until a brown syrup forms. Slowly pour & whisk into flour mixture until dough forms.

4Fold in chocolate chips with a spatula and form cookies using a tablespoon for consistent sizing.

5NOTE: 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.

6Bake for 10-12 mins and let cool on a wire rack before serving.


21 Reviews


January 30, 2017

I am wondering also….do you use the Great Lakes gelatin in the green or red can??


March 3, 2016

***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.


March 2, 2016

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.


November 20, 2015

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?


October 17, 2015

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!! ? ?

Patricia R.

September 13, 2015

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!


July 23, 2015

Could you substitute xylitol for the maple syrup?

Lisa Mozes

July 11, 2015

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.

Eric & Kerry

May 16, 2015

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!

Jennifer Wakumelo

May 7, 2015

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

Jennifer Wakumelo

May 7, 2015

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!

Kim Brum

April 24, 2015

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!!


March 14, 2015

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!!


February 20, 2015

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.


February 20, 2015

Yes, tapioca starch would work just fine in place of the arrowroot. 🙂


February 19, 2015

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


February 19, 2015

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!


February 14, 2015

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.


December 23, 2014

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!!


December 13, 2014

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


December 13, 2014

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….

All fields are required to submit a review.

Join over 30,000 subscribers!
Free Recipes Delivered 
Be the first to get the latest meal plans and recipes straight to your email inbox.
Yes, I want to receive updates