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These Paleo Chocolate Chip Cookies are not only delicious, they are very easy to make. A gluten free, healthy treat you can feel good about.

Paleo Chocolate Chip Cookies

I bet you can’t stop at just one of these cookies! I find them utterly irresistible. They’re sweet but not too sweet and crisp on the outside but soft on the inside. Like all great cookies, these taste fantastic just out of the oven.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16
Author Denise Wright (MyLifeCookbook.com)


  • 1 cup almond flour
  • ¼ cup arrowroot starch
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup coconut palm sugar
  • ¼ cup coconut oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips


  1. Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
  2. In a small bowl, thoroughly whisk together the almond flour, arrowroot starch, baking soda, and salt. In a large bowl, using a hand mixer on medium speed, beat the coconut palm sugar, coconut oil, egg, and vanilla until smooth, about 2 minutes. Slowly add the flour mixture and mix just until incorporated. Use a spatula to stir in the chocolate chips.
  3. Using two soup spoons, drop the dough in roughly 1-inch portions, spaced 2 inches apart, onto the prepared cookie sheets.
  4. Bake, one sheet at a time, for 8 to 10 minutes, until the bottoms and edges ofthe cookies are lightly browned and the tops feel firm when gently touched. Let cool on the cookie sheet for at least 1 minute, then transfer the cookies to a wire rack to cool completely.
  5. Store in an airtight container at room temperature for up to 4 days, or in the freezer for up to 3 months.