Paleo Chocolate Chip Cookie Recipe, crispy
This crispy Paleo chocolate chip cookie recipe makes satisfying, dairy-free and gluten-free thin and crispy cookies that have a chewy center.
This chocolate chip cookie recipe is the bomb.com. The cookies are thin and crunchy, yet chewy, and full of flavor and chocolate chips! They are addicting and taste great with coffee or a glass of red wine. We would know, because we have tried them with both.
Try our Almond Flour Egg Yolk Cookie Bars and Gluten Free Cookie Bars with Chocolate Chips for other satisfying chocolate chip cookie recipes.
What makes this recipe great
- These crispy almond flour chocolate chip cookies are gluten-free, dairy-free, Paleo, and grain-free.
- These cookies are crispy on the outside and chewy on the inside.
- This recipe is made with healthier ingredients like olive oil and almond flour.
- The cookies are satisfying!
Recipe ingredients
- almond flour– blanched almond flour works best for baking because it is more refined and has a better texture.
- tapioca flour– this flour is used often for gluten-free baking.
- coconut flour– this combines well with almond flour and tapioca flour.
- baking soda– this helps the cookies rise.
- extra light olive oil– make sure to use an extra light olive oil so that the flavor isn’t too Olivey. We would think other types of oils work here but we have not tested it out.
- coconut sugar– this has a lower glycemic index than other sugars.
- eggs– these bind the cookie batter.
- vanilla– these add a nice flavor to the cookies.
- dairy-free chocolate chips– Hu chocolate chips are dairy-free and Paleo. Enjoy life chocolate chips are dairy-free.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of tapioca flour, you can use arrowroot powder at a 1:1 ratio.
- Instead of olive oil, you can use avocado oil.
Step by step instructions
Step 1
Step 1: Mix the dry ingredients together in a bowl. This includes the almond flour, tapioca flour, coconut flour, baking soda and salt.
Step 2
Step 2: In another bowl, mix together the olive oil and coconut sugar together until it looks like wet sand.
After that you add in the egg yolk, yolk and vanilla.
Step 3
Step 3: Mix the dry ingredients into the wet ingredients. Then fold in the chocolate chips, roll the dough into balls and place onto a cookie sheet and bake!
The dough is going to be very thick.
Step 4
Step 4: Bake!
Expert tips
- Using silicone baking mats vs parchment paper.
- We often use silicone baking mats when we bake cookies, but we tested out making these cookies using both a silicone mat and parchment paper and found that these cookies are far more crisp when baked on parchment paper.
- SO, if you want these cookies to be less chewy and more crisp, use parchment paper.
- Wet your hands prior to rolling the dough into balls so the dough doesn’t stick to your hands.
- Strategically distribute the chocolate chips.
- Put 1 cup of chocolate chips into the dough itself. Then use the remaining 1/4 cup on top of the individual cookies prior to baking.
- Place a few chocolate chips on top of the raw cookie dough balls and lightly press them into each cookie prior to baking.
- Leave plenty of room between each cookie.
- It is important to not crowd the cookie sheet with lots of cookies because these cookies spread while baking.
- What looks like a tiny cookie, will explode and spread into a very large cookie.
Prep 15 minutesCook 12 minutesTotal 27 minutesMakes 21 cookies
Ingredients
- 1 cup almond flour
- 1 cup tapioca flour
- 2 Tbs coconut flour
- ½ tsp baking soda
- ½ tsp salt
- 3/4 cup extra light olive oil
- 1 ½ cup coconut sugar
- 1 large egg plus 1 egg yolk
- 2 tsp vanilla extract
- 1 1/4 cups dairy-free chocolate chips
- *optional- sea salt to sprinkle on top of cookies
Method
- Preheat oven 325° F. Line two cookie sheets with parchment paper or silicone mats.
- In a medium bowl, mix together the almond flour, tapioca flour, coconut flour, baking soda and salt. Set the bowl aside.
- In another medium bowl, mix the olive oil and coconut sugar with a handheld mixer until thoroughly combined. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat until combined. Stir in chocolate chips. ( Note: we like to put 1 cup of chocolate chips into the dough and then individually place the remaining 1/4 cup on top of the cookies once they are on the cookie sheet)
- Take a heaping Tablespoon amount of cookie dough and put it onto the cookie sheet. We like to roll the dough into a ball and lightly press on it to flatten it a little on the cookie sheet. It helps to have wet hands to roll the dough. Sprinkle with sea salt. Note: be careful to place the cookies far apart from one another because they spread while cooking.
- Bake for 12-14 minutes, until the cookies are light golden brown and outer edges start to harden yet centers are still soft. Do not overbake.
- Let the cookies cool on the cookie sheet for 5 minutes, then transfer them to a wire rack to cool.
Notes
- Instead of tapioca flour, you can use arrowroot powder at a 1:1 ratio.
- Instead of olive oil, you can use avocado oil.
