Chocolate Chip Cookies

Well folks, I’ve “been paleo” for well over two years and I have just now found — the perfect chocolate chip cookie.  Finding the perfect chocolate chip cookie is like finding what makes a person tick.  Everyone has a different idea of what perfect is…



What Makes the Perfect


Chocolate Chip Cookie?


According to Jason — “I like mine moist!  …and chewy! …and hot!”

All are characteristics of a good cookie; I agree.

Can anyone join me in a visual memory of Sesame Street’s Cookie Monster eating his cookies?  Do they not fall apart, crumble, and break all over the place as he tries to get a single shard in his mouth?  Sure, it could be that he’s a muppet and is not able to feed himself properly — but then again…it might be safe to say that he enjoys his cookies thin and crunchy.  I know a lot of folks that do!

Some people like their chocolate chip cookies “pudgy” instead of flat.   Heck, some folks feel like the cookie is overrated and the cookie dough is where it’s at!


Some Paleo Cookies Just…


Aren’t What You’re Looking For!


I’ve made A LOT of paleo chocolate chip cookies.  Ha ha…oh yeah.  I can’t tell you the number of “extra” laps or weights I’ve had to lift to conquer the guilt of batch after batch!  Well, THIS recipe finally hit close to home.

As my sister-in-law, Rachel, has claimed many times — a good chocolate chip cookie is the epitome of the perfect comforting dessert.  There’s something very classic, child-like, and fun about a chocolate chip cookie — and it is important to get it right!

So here’s my piece — my perfect chocolate chip cookie is FLAT.  I don’t want them domed, pudgy, or cakie-like.  I like them perfectly round, flat, and smooth on the surface.  I like them to have a thin outter crisp to them — and a soft chewy inside.  Oh, and I have to agree with Jason — right out of the oven when they’re warm is always best.   


Why I LOVE These Cookies


I’ll get to the recipe soon I promise!  A few more reasons I love these cookies — they are nut-free!!  That is a HUGE plus for me.  I wouldn’t say that I have a big issue with nuts, but I do notice that my stomach bloats up a little bit more when I eat them.  I prefer baked goods that are nut-free.  That’s just me.  Not to mention — it has always bothered me that paleo-approved desserts revolve so heavily around almond meal/flour!  No weight goal will be met or maintained if you’re eating that many nuts — that’s just a fact as far as I’m concerned.

These cookies also call for coconut sugar — which I am definitely a fan of.  The taste can be different for some, but I like coconut sugar for two main reasons.  First and foremost…it’s cheaper than splurging on raw honey and maple syrup all the time!  Secondly, it is low-glycemic and I feel a bit better about adding it to my baked goods — especially those that I make for my dad who is diabetic.

Last but not least — I must give credit where credit is due!  I so wish that I was talented enough to have come up with this one on my own, but the folks over at Health-Bent created these gems.  Let’s join in a group “thank you!” to Health-Bent for helping me find that little chocolate morsel in my heart that had not yet been filled since “going paleo.”

Before I get to the ingredients — yes, these cookies call for tapioca flour and butter.  I adore tapioca flour.  It is natural, good for you, and definitely has a place in an active lifestyle…did I mention it is way cheaper than almond flour/meal?  🙂  As for the butter, well, I enjoy good qualify full-fat, grass-fed butter.  It has a place in my diet.  If it doesn’t fit in yours then I would recommend subbing vegetable shortening.  Keep in mind that this will likely result in a more cake-like cookie.



  • 1/2 cup butter, softened
  • 3/4 cup coconut sugar
  • 1 egg
  • 1/4 tsp. salt
  • 1 cup tapioca flour
  • 1/4 cup coconut flour
  • 1 tsp. baking powder
  • 1/2 c. chocolate chips


  1. Preheat oven to 375 degrees.
  2. In a small bowl combine the tapioca flour, coconut flour, baking powder, and salt.
  3. With an electric mixer — beat together the butter and sugar until it’s fluffy, roughly 2 minutes.
  4. Add in the egg and mix some more until well combined.
  5. While the mixer is on low, slowly add the dry ingredients in and continue to mix until smooth.
  6. Fold in chocolate chips.
  7. Drop tablespoon-sized balls of dough on a parchment-lined baking sheet.  These spread out so give ’em enough room!
  8. Bake for 12-15 minutes.


chocolate chip cookies 3

chocolate chip cookies 2

chocolate chip cookies




You can leave a response, or trackback from your own site.

39 Responses to “Chocolate Chip Cookies”

  1. Denise says:

    I am baking these now, but I thought you should know that the directions do not say to add egg. I added with butter and sugar after creamed.

    • jennifer says:

      Thank you for the heads up! Yes, after creaming the sugar and butter together is when you add the egg. I will fix it. Hope the cookies turned out well for you! 🙂

  2. WOW just what I was searching for. Came here by searching for guilt free dessert

  3. Jennifer & Bonnie says:

    I tried this recipe twice and both times turned out amazing and chewy but still domed “cakey-cookies” my partner and daughter love them this way and so do I but I’m really craving the flat chewy cookie 🙂 Do you have any suggestions for how to get them to be flat and chewy as the recipe intends? I know coconut flour can be super tricky because of its density-did you sift it or just scoop it straight from the bag? Perhaps I could try flattening the dough on the sheet before baking? Any suggestions would be greatly appreciated-wonderful recipe!

  4. jennifer says:

    I LOVE these cookies, too! So glad that you’re enjoying them. I hear ya on looking for the typical “flat” cookie — most paleo cookies don’t spread out on their own. I don’t usually have too much trouble with these, but yes, you can absolutely flatten them first and that will get the shape you want. Just use the palm of your hand or the bottom of a small glass. I think you’ll like the result. As for the flours — no, I don’t sift them. I scoop the flour around in the bag first to break up any clumps and get some air gets mixed in, and then I level off the top of the scoop/cup with the flat edge of a knife.

    Try ’em again with flattening them out first and let me know how it goes! 🙂

  5. Kalee says:

    Is the coconut flour a must? I’m slightly sensitive to nuts like you but even more to coconut flour. Could I use all tapioca or maybe almond flour? Also- I assume ghee would work for the butter? Thanks!!

  6. jennifer says:

    Hey Kalee! Gosh, I wish I had a definite answer for you — I haven’t tried it — but most likely subbing the coconut flour for all tapioca flour would result in an entirely different cookie. I’ve noticed that most recipes around the web (when using tapioca) it’s always in conjunction with something. You can definitely use it with almond flour or even almond butter, but as I mentioned — for me, I’d prefer coconut flour over almond.

    If you were to sub say almond butter for the coconut flour, the measurements would pretty much need to be inverted. In other words, 1 cup almond and 1/4 cup tapioca. With the almond butter/flour you’d need less moisture so I’d take some of the sugar away as well. I hope that helps! Experiment and let me know what works!!

    And yes, you can absolutely use ghee 🙂

  7. Sarah says:

    I was so excited to make these!!! I baked them for only 10 minutes because I wanted to be SO careful not to burn them and they were BLACK by 10 minutes. I’m so upset to have wasted such wonderful ingredients the eve of my birthday boy’s bday…chocolate chip cookies his only request. 🙁

    • jennifer says:

      Oh wow Sarah, I’m sorry that they didn’t work out for you 🙁 I haven’t had an issue with these burning — but I guess ovens do vary. Hope your little boy had a fantastic birthday anyway!

  8. erin says:

    Does anyone know how many cookies this makes?

    • jennifer says:

      Erin, you will get about 1.5 dozen with these cookies.

      • erin says:

        FYI, internet baking peeps, I tripled this recipe and made 5 dozen + 1 cookies, plus I snacked on a bit of the dough. 🙂 I hope the bake sale buyers like them! Oh, and I also used 1/2 c less sugar (which would be like 1/6 c less per batch) and added cinnamon and vanilla (didn’t measure, sorry). I accidentally browned the butter trying to melt it (no microwave), but it didn’t hurt the recipe any.

  9. […] used this recipe, and I’m so happy that I found it! (Actually, my husband found it…) I was so surprised […]

  10. Bree says:

    Hi! I just made these and they turned out dry and not soft and chewy as I was expecting! Any ideas on where I went wrong?

    • jennifer says:

      Bree, darn! I am so sorry that these didn’t work out for you! Baking can be a finicky thing — honestly there are recipes that turn out well for me and then all the sudden they don’t — but what changed? My best guess is either your oven, or the measuring of your tapioca flour. Tapioca flour is a very dry starch and it will definitely make the cookies crispy if too much was measured. Most likely; however, it sounds like your oven? Ovens vary so so much. If you are up to the task I would say make another batch and watch them closely. Take them out before the recommended time (just when the edges start to brown) but the inside is still doughy. Once they sit they will continue cooking. I hope this suggestion helps!

  11. Marina says:

    I just made a batch, and the cookies are delicious! My cookies turned out domed (likely because I rushed prepping them so I could finish before my 8-mo old woke up)… they have a crispy outer shell and a chewy middle. I also added a handful of dried tart cherries. SO. GOOD. I’m enjoying them now while I put my little guy back to sleep :). Thanks for the recipe!

    • jennifer says:

      Marina, thanks so much for the comment! SO happy that you enjoyed these cookies; this is definitely one of my favorites. 🙂 The addition of dried tart cherries sounds amazing!!

  12. Shannon says:

    Really impressed- they turned out great. I tweaked the recipe a little by lowering the oven temp to 350 and adding a 1/2 tsp vanilla and 1/4 tsp almond extract but otherwise the same. Really surprised how sweet the cocanut sugar is – will probably reduce that a little on my next batch- thank you.

    • jennifer says:

      Woo hoo! Glad you liked them. The addition of vanilla and almond extract sounds awesome — I’ll give that a try next time. Thank you! 🙂

  13. […] have checked a couple of blogs and got inspired by to make homemade gluten free chocolate chip […]

  14. Regan says:

    I substituted coconut oil for the butter since my mom has a dairy allergy. I recommend against doing this. My cookies became 1 big cookie. They look like they melted. Just wanted to let anyone know who is interested in trying to sub coconut oil. They taste delicious. Just not pretty. 🙂

  15. Eva says:

    Just wanted to say that while this recipe is simple, it is my absolute favorite! I have searched for a long time for a crispy on the outside, gooey on the inside chocolate chip cookie recipe. The only thing that I do differently, is add 3/4 tsp. of vanilla extract and reduce the tapioca flour by a quarter and substitute for more coconut flour. I also add pieces of pecan. Anyway, great recipe! Thank you!!

  16. Pam says:

    These cookies were so yummy! However, when i made them, they came out puffy instead of flat and spread out. Next time I will just flatten them ahead a time. Also I used less sugar and it was super good! Thank you so much for sharing this recipe!

    • jennifer says:

      Pam I’m so glad that you liked them! I have had other folks say theirs didn’t spread out either…not sure why. Thanks for the comment!

      • Pam says:

        I’ve used baking soda many times and my cookies always spread out when I use it. I think next time I’ll use 1 tsp baking soda instead. Maybe this will help out others who had the same problem.

  17. Beth says:

    Hi! Thanks for this amazing recipe. I’ve been making these over the past year (ohhhh only a dozen or so times lol) and figured it was time to drop a huge KUDOS! FYI to the puffy cookie people, subbing vegetable or palm shortening makes chocolate chip cookies (paleo or not) puffy. Refrigerating coconut oil cookie dough (what I do is just immediately make dough balls and toss em in a bowl then throw em in the fridge) keeps them from pancaking too badly.
    I. Make. A. Lot. Of. Cookies. Hahaha

    • jennifer says:

      Beth thank you so much for the comment! I’m glad that you love the recipe and I appreciate the feedback from a fellow cookie lover. 😉 You have some great suggestions!!

  18. Melissa Carlock says:

    I too had trouble with them burning. Turned temp down to 350 and they were done in 12 minutes. Great flavor. A hit with my Grandson who has Celiac.

    • jennifer says:

      Hey Melissa! Thanks for the comment. I’m sorry you had some issues with baking time / temp — but I am glad that you were able to adjust it and get some great cookies! Happy to hear your grandson approved! <3

  19. Barbara says:

    I made these cookies this afternoon and they are delicious. I made a couple of alterations. I used 1/2 coconut sugar and 1/2 Just Like Sugar, Table Top. I also added chopped walnuts to the cookie dough and 1 tsp. vanilla extract. I will definitely be making these on a regular basis because they are the closest to regular flour chocolate chip cookies that I have found. I am so happy to find a recipe for cookies that does not use Almond Flour, but uses Tapioca flour instead. Thanks so much for the recipe.

    • jennifer says:


      Thanks for the sweet comment! Yes, these cookies not having almond flour is what I love so much about them — I was so tired of everything having almond flour! These are a favorite in my home, and I’m glad that they can now be a favorite in yours. Take care 🙂

  20. Taylor says:

    I found this recipe and was super glad! I have a lot of friends that have gluten allergies and i wanted a cookie all of us could enjoy together 🙂 and I just happened to have all the ingredients for this one! these are amazing!i hope all of my friends like them 🙂 thank you so much

  21. Jill says:

    I’ve made a lot of Paleo chocolate chip cookie recipes and this one is BY FAR the best.

Leave a Reply to Kalee

Powered by WordPress | Designed by: Free WP Themes. | Thanks to Best Free WordPress Themes, Find WordPress Themes Free and Free WP Themes