Best Ever (Crispy) Paleo Chocolate Chip Cookies

Spread the love

Crispy Paleo Chocolate Chip Cookies

There is nothing, just nothing like a crispy chocolate chip cookie that just soaks up a bit of milk and then practically dissolves in your mouth, am I right? I am over-the-moon excited to share this recipe with you. These cookies are da bomb dot com! I was actually endeavoring to make a paleo peanut butter cookie, swapping almond butter for the peanut. The first batch was pretty good, but tasted nothing like peanut butter cookies (shocking) and were much thinner than I thought they’d be. They spread so thin while baking that I basically ended up with one big cookie! Now with a bit of tweaking, I give to you these delicious little chocolate chip cookies made without grains, a healthier coconut sugar and tons of flavor! Enjoy!

Makes 18 cookies


1 1/4 cup coconut sugar (or 1/2 cup white & 1/2 cup brown if you cant find but coconut much healthier)

1/2 cup butter, softened (use ghee or coconut oil if you can’t handle dairy)

1/2 cup almond butter

1 large egg

1 tablespoon vanilla extract

1 cup almond flour

1/3 cup tapioca flour (arrowroot or potato starch would work, too)

2 teaspoons baking powder

1/2-1 teaspoon salt (depending on whether you use salted butter and/or like to taste salt in your sweets like I do)

3/4 cup dark chocolate chips (I like Enjoy Life brand, semi-sweet ok, too)


Preheat oven to 350 degrees. In a large mixing bowl, whisk butter and sugar until well combined. Add egg, almond butter and vanilla and blend well. In another small bowl, combine remaining dry ingredients and blend. Add dry to wet and combine, then add chocolate chips for one last blending. Chill in refrigerator for 1-3 hours to firm dough, if desired. Not necessary, but makes easier to roll into a ball for uniform cookies.

Line baking sheets with parchment paper. These cookies spread out to be very thin, so make sure to put at least 2 inches between small cookies (2 tsp dough) and 3-4 inches for larger cookies (1 tbsp dough) or you will end up with 1 big cookie! Bake for 15-18 minutes, or until golden around the edges.

Allow to cool completely on parchment paper before removing. If you don’t use the parchment, only allow to cool for 10 minutes and remove while still warm or they will break when coming off the pan, but I highly recommend parchment for this recipe. They are delicate!