If ever there was a cookie that begged for a tall, cold glass of raw milk, this is it! It’s a gluten-free, grain-free, dairy-free, nut-free, completely Paleo chocolate chip cookie recipe that satisfies as only chocolate can.
Why I Love This Recipe
There are times in life when nothing else satisfies the way chocolate can.
Week 24 of pregnancy? Chocolate.
Late-night studying? Definitely chocolate.
Kids napping and you’ve got a moment to yourself? Chocolate, please.
Aunt Flo is on her way again this month? Chocolate!!!
And for all of those times, you’ll be glad you have this simple, grain-free cookie recipe in your arsenal.
I’m confident giving these cookies to my kids. They’re decadent and rich, made from whole ingredients, not too sweet, with the perfect amount of chocolate. (Plus, I did the math. There are only 1 1/2 teaspoons of sweetener per cookie — not bad!)
Keep these in the cookie jar, take them to a church potluck, bless someone who’s recovering from an illness, or even donate them as what I would consider a welcome addition to any summer bake sale. Even our grain-loving friends and family love these Paleo chocolate chip cookies!
Gluten-Free/Grain-Free Ingredients
- Eggs – Choose organic and/or pastured eggs if possible. If you need to omit the eggs, you could try using an egg substitute such as a flax egg or chia egg. I have not tested these methods myself, so if you do, please let us know which egg substitute you used and how it worked!
- Crystalline sweetener of choice – I love coconut palm sugar, but you can use Rapadura/Sucanat or cane sugar instead. I have not tested this recipe with honey. I prefer dry sweeteners for cookies, as cookies with honey tend to spread out too much in the oven, in my experience. If you do try it with honey, please let us know how it works for you!
- Vanilla extract – Learn how to make your own here!
- Sea salt – We recommend a mineral-rich salt.
- Coconut oil – You can use softened, grass-fed butter instead of coconut oil if you prefer. You may want to omit or decrease the amount of salt in the recipe if you use salted butter.
- Coconut flour – I don’t recommend substituting for coconut flour, as it is a grain-free, nut-free flour with unique characteristics! Learn more about coconut flour here.
- Cocoa powder – You can use raw cacao powder instead.
- Chocolate chips – I prefer Enjoy Life brand chocolate chunks because they are Paleo-friendly (dairy-, nut-, and soy-free and contain a minimal amount of evaporated cane juice). Feel free to use your favorite brand of dark chocolate or, even better, make your own chocolate chips!
Paleo Chocolate Chip Cookie Directions
1. Preheat the oven and line a cookie sheet with parchment paper.
2. In a large bowl, beat eggs, sweetener, vanilla, and salt together until smooth.
3. Add melted coconut oil and mix again.
4. Sift in coconut flour and raw cacao or cocoa powder. Mix again, until smooth.
5. Fold in chocolate chunks. Don’t be alarmed if the dough resembles batter more than cookie dough at this point.
6. Allow it to sit for a few minutes, and it will thicken considerably. If your kitchen is especially warm, as mine is in the summer, transfer the dough to the fridge to chill for 10 minutes or so. It will make the next step much easier.
7. Using a 1-tablespoon cookie dough scoop, place dough onto parchment-lined cookie sheet, each scoop about 2 inches apart.
8. Gently press each dough ball down with your hand to flatten to your desired thickness. A thicker cookie will be soft and chewy; a thinner cookie will be slightly crispier. You must press the dough because it will not spread in the oven.
9. Bake for 14 to 15 minutes.
10. Transfer to a wire rack to cool, unless you just can’t help yourself and must have one straight out of the oven! Enjoy!
Tips & Tricks For Paleo Chocolate Chip Cookies
How to store these cookies.
Cookies will keep in an airtight container at room temperature for up to 5 days, or they may be frozen for later enjoyment.
Can you freeze these cookies?
Absolutely! It may be helpful to place a sheet of parchment paper between layers and seal in an airtight container. Defrost by setting them out on a plate in a single layer at room temperature.
Can I freeze cookie dough?
Yes! Make your cookie dough as usual. Shape into balls on a parchment paper-lined baking tray. Press each cookie down to flatten to your desired thickness. Then freeze overnight. In the morning, transfer the frozen but unbaked cookies into a zip-top bag.
When you’re ready to bake, pop a few frozen cookies back on a parchment paper-lined baking tray and bake for 2-3 minutes longer than usual.
How to get thick and chunky cookies.
First, allow the cookie batter to sit for a few minutes, and it will thicken considerably. If your kitchen is especially warm, as mine is in the summer, transfer the dough to the fridge to chill for 10 minutes or so. Coconut flour does best with this extra time to thicken and absorb liquid.
After forming balls of cookie dough on a parchment-paper lined baking sheet, gently press each dough ball down with your hand to flatten to your desired thickness. A thicker cookie will be soft and chewy; a thinner cookie will be slightly crispier.
Other Paleo Cookie Recipes
Looking for more Paleo desserts? We’ve got you covered!
- Paleo Sugar Cookies With Pumpkin Glaze (pictured above)
- Paleo Chocolate Chip Cookie Brownies
- Easy Almond Cookies
- Allergy-Friendly Cookies {1 Dough, 16+ Variations!}
- Enzyme-Rich Homemade Larabars (Paleo, Whole30)
Did you make these Paleo double chocolate chip cookies? If so, please give us a rating on the recipe card below. Then snap a photo and tag us on social media so we can see how you enjoyed them!
Paleo Double Chocolate Chip Cookies
If ever there was a cookie that begged for a tall, cold glass of raw milk, this is it! These gluten-free, grain-free, dairy-free, nut-free, completely Paleo chocolate chip cookies satisfy as only chocolate can.
Ingredients
-
4
organic or pastured eggs -
3/4
cup
coconut palm sugar
or sucanat -
1
teaspoon
vanilla extract -
1/4
teaspoon
sea salt -
1/2
cup
coconut oil
melted -
1/2
cup
coconut flour -
1/4
cup
cocoa powder
not Dutch-processed, or raw cacao powder -
1/2
cup
chocolate chunks
or chips *
Instructions
-
Preheat oven to 375 degrees Fahrenheit.
-
Line a cookie sheet with parchment paper.
-
In a large bowl, beat eggs, sweetener, vanilla, and salt together until smooth.
-
Add melted coconut oil and mix again.
-
Sift in coconut flour and raw cacao or cocoa powder.
-
Mix again, until smooth.
-
Fold in chocolate chunks.
-
Don’t be alarmed if the dough resembles batter more than cookie dough at this point.
-
Allow it to sit for a few minutes, and it will thicken considerably.
-
If your kitchen is especially warm, as mine is in the summer, transfer the dough to the fridge to chill for 10 minutes or so. It will make the next step much easier.
-
Using a 1-tablespoon cookie dough scoop, place dough onto parchment-lined cookie sheet, each scoop about 2 inches apart.
-
Gently press each dough ball down with your hand to flatten to your desired thickness.
-
A thicker cookie will be soft and chewy; a thinner cookie will be slightly crispier.
-
You must press the dough because it will not spread in the oven.
-
Bake for 14 to 15 minutes.
-
Transfer to a wire rack to cool, unless you just can’t help yourself and must have one straight out of the oven!
-
Cookies will keep in an airtight container on the counter top up to 5 days, or they may be frozen for later enjoyment.
Recipe Notes
*I prefer Enjoy Life brand chocolate chunks because they’re dairy-, nut-, and soy-free and contain a minimal amount of evaporated cane juice. We also like these chocolate chips. Or these no-sugar, stevia-sweetened chocolate chips. Feel free to use your favorite brand or, even better, make your own!
Helpful Notes
Try Wardee’s Homemade Bourbon Vanilla if you don’t absolutely have to be grain-/gluten-free.
You can use softened, grass-fed butter instead of coconut oil, if you prefer. You may want to omit or decrease the amount of salt in the recipe if you use salted butter.
These cookies are about 2 inches wide if you use the 1-tablespoon scoop. For larger cookies, double or even triple the amount you scoop. Just be aware it will change the number of cookies you produce, and your baking time may be longer.
I have not tested this recipe with honey. I prefer dry sweeteners for cookies, as cookies with honey tend to spread out too much in the oven, in my experience. If you do try it with honey, please let us know how it works for you!
Calories from Fat 63
This post was originally published and written by Lindsey Dietz on 6/12/13. It was updated and republished on 6/2/21.
