Soft, Chewy, and Gooey Paleo Chocolate Chip Cookies

Soft, chewy, gooey paleo chocolate chip cookies that have a nice crispy outside and that delicious molten inside. You’d never know these cookies are grain-free and refined sugar-free!

The BEST gooey Paleo Chocolate Chip Cookies! These grain-free cookies taste just like classic homemade chocolate chip cookies.

I had zero intention of giving you all yet another cookie recipe, but then something happened: a ginormous hankering for gooey, chewy, ultra chocolatey chocolate chip cookies struck me in my stomach chakra and before I knew it, I was conjuring up ways of improving my original recipe for Paleo Chocolate Chip Cookies to come out with a version 2.0. Sometimes you just need an ultra comforting cookie, and so…

Version 2.0 is here, and let me just tell you…



The BEST Paleo Chocolate Chip Cookies! Soft, chewy, gooey, perfectly sweet and delicious! You'd never know these are grain-free and naturally sweetened

I wanted to title these The BEST Paleo Chocolate Chip Cookies In all the Land, but then I figured at some point in the future I would add one more tablespoon of ghee (for instance) or an additional tablespoon of pure maple syrup only to find out these cookies could be improved by yet another subtle adjustment…you catch my drift?

..That said, it’s difficult for me to imagine them getting any better!

I made a few subtle changes to the same recipe I’ve been making for years, and those subtle changes made all the difference. I added tapioca flour for fluffy texture, some almond butter, and I used ghee instead of coconut oil. PLUS, I sprinkled the cookies with Himalayan Pink Salt when they came out of the oven, because: fancy and because: salt + sweet = epic mind meld.

The salty-sweet combo, the goo, the soft and chewy yet exterior crisp (it’s ALL ABOUT the crinkle top, can we agree?!) of these cookies makes them nearly indistinguishable from a regular chocolate chip cookie.

My guess is if you handed one to a friend, he or she would never be able to tell the difference.

So if you’re tired of all the holiday hubbub, take a therapeutic baking moment for yourself and whip up a batch of (sorry ->) THE BEST paleo chocolate chip cookies I’ve ever had the pleasure to consume.

But pace yourself. Don’t do as I did and eat 4 off the bat…they’re definitely sultry little temptresses, but you’ll want to save some for breakfast and of course share one or two them with your beloved humans.

Ingredients for THE BEST Paleo Chocolate Chip Cookies:

Almond Flour: An easy to access and work with grain-free flour. Almond flour is full of fiber, magnesium, healthy fats and a small amount of plant-based protein. When combined with tapioca flour, you can make delicious grain-free desserts that have a similar consistency as regular flour goodies.

Tapioca Flour: This starchy flour helps bind the cookies together, giving them the texture of regular chocolate chip cookies. If you stay away from starches, you can replace it with more almond flour.

Ghee: Ghee is clarified butter, or butter that has been cooked to remove the milk solids (lactose). Most folks with lactose intolerance can tolerate ghee. It is packed with omega-3s and B Vitamins. You can use regular butter or coconut oil to replace the ghee in this recipe.

Pure Maple Syrup: Used to sweeten the cookies, pure maple syrup is a great minimally processed sweetener that is easy to incorporate into baked goods. 

Almond Butter: The almond butter in these cookies is a little je ne sais quois that gives them a chewiness and a unique essence that you won’t want to miss! If you don’t have the almond butter on hand, you can skip it without replacing it with anything else (i.e. don’t add more ghee).

Egg and Baking Soda: The agents to leaven, rise, and hold! The egg and baking soda help make the cookies fluffy, chewy, and hold together.

Sea Salt, Cinnamon & Vanilla Extract: These three ingredients aren’t mandatory in baked goods but truly add wonderful subtle flavor. You don’t want to skip them!

Chocolate Chips or Chunks: The main event of these delicious paleo chocolate chip cookies! Select your chocolate based on your own personal preference. I like using dark chocolate bars and/or stevia-sweetened chocolate chips.

To Roll or Not to Roll?

There comes a time in everyone’s baking life when he or she questions if the dough should be rolled into a ball or not. Really, that’s a matter of preference. Here is what the cookies look like when you roll the dough into a ball prior to baking it:

Soft, Chewy, Gooey Paleo Chocolate Chip Cookies - THE BEST grain-free, refined sugar-free paleo chocolate chip cookie recipe!

Both baking methodologies yield insanely delicious results, HOWEVER!:

My preference from a texture standpoint is to not dough roll. Simply dropping spoonfuls of dough onto the baking sheet yields that crispy crinkle top. They seem to be gooey-er this way, too!

The BEST Paleo Chocolate Chip Cookies! Soft, chewy, gooey, perfectly sweet and delicious! You'd never know these are grain-free and naturally sweetened

You can also use dark chocolate chunks (as seen in the photo above) instead of chocolate chips. I chopped up a dark chocolate bar for these cookies and was blown away by how amazing the cookies turned out.

More Grain-Free Cookie Recipes:

Happy cookie baking!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

The BEST gooey Paleo Chocolate Chip Cookies! These grain-free cookies taste just like classic homemade chocolate chip cookies.

The Best Paleo Chocolate Chip Cookies

Course: Dessert
Cuisine: American
Keyword: chocolate, dairy free, gluten free, grain free, vegan
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 15 cookies
Calories: 236 kcal
Author: Julia

Grain-free chocolate chip cookies made with almond flour




  1. Preheat the oven to 375 degrees F.

  2. Add the egg, ghee, pure maple syrup, almond butter, and vanilla extract to a stand mixer. Fit the stand mixer with the paddle attachment and beat until mixture is completely creamy and there are no visible chunks of ghee.

  3. Add the almond flour, tapioca flour, baking soda, and sea salt and mix until combined. Mix in the chocolate chips. Refrigerate dough at least 1 hour.

  4. Drop spoonfuls of dough on a baking sheet according to the size of cookies you like. I enjoy making mine fairly large.

  5. Bake for 8 to 15 minutes, depending on your desired level of chewiness or crunch. For me, 11 to 12 minutes is the sweet spot of ultimate goo-to-crunch. Allow cookies to sit 5 minutes before using a spatula to remove them from the baking sheet.

Recipe Notes

*You can also chop up a dark chocolate bar, which in my opinion makes the cookies even more over-the-top delicious

Nutrition Facts
The Best Paleo Chocolate Chip Cookies
Amount Per Serving (1 cookie)
Calories 236 Calories from Fat 162
% Daily Value*
Fat 18g28%
Carbohydrates 18g6%
Sugar 11g12%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
The BEST Paleo Chocolate Chip Cookies! Soft, chewy, gooey, perfectly sweet and delicious! You'd never know these are grain-free and naturally sweetened

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  1. Shirley

    We are out of Christmas cookies. I am not sure where 500 cookies went! I need to make some cookies tonight, so I will give these a whirl. They look delicious!

      1. Julia Post author

        Hi Grace! UPDATE! I just baked the cookies using coconut oil and they turned out great. I baked them for 12 minutes instead of 10 because they were under-done at 10, but other than that, there were no changes to the recipe. Enjoy! xo

          1. Julia Post author

            Yaaaay I’m so happy to hear it! I feel ya on not wanting to miss out on treats! I hope you love these cookies as much as I do!! xoxo

  2. Luisa

    Hi, sorry if I’m being a pedant, but some folks follow instructions to the letter – are the chocolate chips lightly mixed / kneaded in at the of the preparation. in the mixer they would likely lose their chunkiness?

    1. Julia Post author

      Hi Luisa, No problem at all! I mix the chocolate chips into the dough with my mixer until they’re well-incorporated into the dough. The chips don’t lose their chunkiness 🙂 Let me know if you have any other questions! Happy Holidays! xo

    1. Julia Post author

      Hi Lisa, Butter will work too! The cookies won’t technically be paleo if you use regular butter, but so long as you’re okay with that, they should turn out great!

  3. chloe

    I tried this today… with coconut oil and I can say this is an AMAZING recipe!! Something I will definitely be keeping in my recipe book. I did have a question about how you store this? Do you keep it out in an airtight container or should it be in the fridge? How long do they keep?

    thank you!

    1. Julia Post author

      I’m so glad you like them, Chloe! I store them in a zip lock bag (tupperware container works great too!) and keep them in the freezer only so that I’m not tempted to eat one every time I walk in the kitchen. You can definitely keep them in the refrigerator, though 😉 In the freezer, they will last up to 2 months, and in the refrigerator, they will last up to 10 days (although I’d say they’re best within the 7-day window). xo

  4. Vickie B.

    According to the info provided it says that each serving is 235 calories. Does that mean 235 per cookie?…….or is a “serving” 15 cookies? Ha ha!! I know this sounds rather silly to ask, but how big is each cookie?? I am planning on making a double recipe.

    I have just put my “homemade” chocolate chips (chunks) into the fridge to harden. Can’t wait to try this recipe. I hope each cookie is not 235 calories, otherwise I will have to really watch it!! The do look so delicious.

    1. Julia Post author

      Hi Vickie!

      That calorie count is per cookie, lol…but I did make mine pretty large – they were about 3 inches across, so you can definitely make them smaller 😀 Hope you enjoy!

    1. Julia Post author

      Hi Kayt,

      Yes, you can replace the tapioca flour with more almond flour. I would add an additional 2 tablespoons of almond flour (total for 4 Tbsp) since tapioca is a better binder than almond 😀

  5. Tara

    What can I use instead of tapioca flour? I have marine collagen peptides, unflovored whey protein powder, cassava flour, arrow root and guar gum. TIA

  6. Angie

    I am having so much fun with this recipe …. the first cookies that do not make me feel ill … Thankyou so much


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