The Best Paleo Chocolate Chip Cookies: Soft and chewy and made with just 4 ingredients! These paleo cookies take minutes to make and are loaded with paleo chocolate chips! 3 grams net carbs.
Now, I know I have a plethora of cookie recipes on here. Some of my most popular ones include keto vegan chocolate chip cookies, flourless almond butter cookies, and 3 ingredient peanut butter cookies.
What was missing was a good, classic paleo cookie recipe.
Okay, not to toot my own horn, but these are the BEST paleo cookies. They tick all the boxes you want from any fabulous chocolate chip cookie.
The texture is soft and chewy, and are almost buttery. Taste wise, they are sweet, rich, and loaded with paleo chocolate. Even better? They are made with no flour, and need just 4 ingredients to make!
How to make paleo chocolate chip cookies
- Cashew butter. Smooth and drippy cashew butter, NOT crunchy. When I say ‘drippy’, I mean that it is super liquid-like, and perfect to mix into a batter!
- Egg. Room temperature eggs are preferred, but refrigerated is fine too. See below for vegan and egg-free substitutions.
- Granulated Sweetener of choice. I have tried these cookies with both coconut palm sugar and monk fruit sweetener (granulated) and prefer the latter. It also keeps the cookies sugar-free.
- Baking soda. Reduces the cookies spreading too much, and gives them a little rise.
- Chocolate chips. Paleo chocolate chips or you can chop up a bar of your favorite paleo chocolate.
Start by mixing together all your ingredients, except for your chocolate chips. Do not overmix, as overmixing can result in overspreading. Using a rubber spatula, fold through your chocolate chips. Using your hands, form 12 balls of dough and place on a lined sheet or cookie sheet. Bake the cookies at 180C/350F for 10-12 minutes, or until the cookies begin to go golden brown around the edges. Remove from the oven and let cool on the sheet for 10 minutes, before carefully transferring to a wire rack to cool completely.
Frequently Asked Questions
Can I substitute the cashew butter for something else?
You can easily substitute the cashew butter for another nut or seed butter. Almond butter, peanut butter, tahini, and sunflower seed butter are all fantastic substitutes.
Is there a vegan substitute for the eggs?
To keep these cookies vegan, you can replace the egg with ground chia seed (3-4 tablespoons). DO NOT prepare it as a chia egg.
Can I make these cookies sugar-free?
Yes, to keep these cookies keto and sugar-free, use monk fruit sweetener and use sugar-free chocolate chips.
Is the baking soda mandatory?
Baking soda isn’t mandatory, but you may find that your cookies will spread more.
Can I freeze the dough to make later?
I don’t recommend freezing the dough beforehand, as it crumbles when brought to room temperature.
Tips for PERFECT paleo chocolate chip cookies
- Use good quality paleo chocolate, as this will really impact the flavor. Also, the better the quality, the better they melt.
- If you prefer thicker and chewier cookies, refrigerate the dough for 1-2 hours prior. You don’t need to, but I found that it really helps to ensure it doesn’t overspread.
- Like any good baking recipe, do not overmix the batter; this too will see the cookie spreading if mixed too much.
- Save some chocolate chips to place on top of the cookies, before baking them!
- Do not overbake the cookies- Remember, they continue to cook as they cool.
Storing and Freezing Tips
- To store. Place leftover cookies in a sealable container, and keep at room temperature. They will keep fresh for up to 5 days. The cookies can also be stored in the refrigerator if you want them to last longer.
- To freeze. Paleo cookies are freezer friendly and can be stored in the freezer. Place cookies in a ziplock bag or freezer-friendly container. They will keep fresh for up to 6 months.
More Paleo Cookie Recipes
- Flourless Brownie Cookies
- Paleo Oatmeal Raisin Cookies
- Paleo Breakfast Cookies
- Best Healthy Chocolate Chip Cookies
Paleo Chocolate Chip Cookies (4 Ingredients!)
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper.
- In a large mixing bowl, combine all your ingredients, except for the chocolate chips, and mix until just combined. Using a rubber spatula, fold through the chocolate chips.
- Using your hands, form 12 balls of dough. Place them on the lined baking tray, 2 inches apart. Gently press down into a slight cookie shape. Top with extra chocolate chips.
- Bake the cookies for 10-12 minutes, or until just beginning to go golden around the edges. Remove from the oven and let cool on the pan for 10 minutes, before transferring to a wire rack to cool completely.