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Just like the best bakery chocolate chip cookies we all grew up with, Paleo Chocolate Chip Cookies are crispy around the edges, tender in the middle and packed with melty chocolate chips! Paleo, AIP, Gluten-free and Vegan.
This recipe is grain-free, dairy-free, egg-free and nut-free — and can easily be made coconut-free if needed.
Ingredients in Paleo Chocolate Chip Cookies
I love the short list of ingredients in these cookies: tiger nut flour, tapioca flour, coconut sugar, baking soda and sea salt are the dry ingredients. And chocolate chips. 🙂 (Or carob chips for AIP.)
Coconut oil (*with alternative), maple syrup and apple cider vinegar are the wet ingredients.
That’s all. This recipe is so fast to measure and mix together.
*AIP coconut-free option: For those of you who are coconut-free, this recipe can be made with melted lard in place of the coconut oil! And if you reintroduce ghee successfully after the elimination phase, you can also use ghee.
How these cookies are made
Easy, easy, easy. Fast and easy. This is a one-bowl recipe.
All of the dry ingredients are stirred together in a mixing bowl. The wet ingredients are added.
I like to use a handheld electric mixer to then combine. Using a cookie scoop makes portioning the cookies fast — onto the cookie sheet, and then into the oven they go.
That’s all. This is the fastest cookie recipe I know!
Tips when making Paleo Chocolate Chip Cookies
Hmm, not a lot of tips on these! 😀 They are really straightforward.
If I brainstorm really hard, here are a few things I might say:
- I link in the recipe below to my favorite tiger nut flour brand. If you don’t already have some in your pantry, the Tiger Nuts brand is the freshest, best tasting and best textured tiger nut flour.
- Cooking times on cookies can be tricky. In my oven, these cookies bake for 8 minutes. They may look a teeny bit underdone at 8 minutes, but this cooking time yields the most bakery-like cookie in my opinion — tender and a little gooey in the middle with crispy edges. If you bake your cookies 9 to 10 minutes, they’ll still be great! The bottoms won’t be too dark, but the cookies will be a little firmer and crisper. So bake according to your desired outcome, and comment below if 8 minutes was perfect for your cookies too.
- If you want your Paleo Chocolate Chip Cookies to look extra yummy, hand place extra chocolate chips on top of each mound of cookie dough before baking — so the chocolate chips show! (Extra chocolate chips also taste good. 😉 )
- For AIP, you’ll need to make your own compliant carob chips — this is great to do ahead of time, another day, and then keep them on hand for cookie baking days! Here are some AIP Carob Chip recipes to consider: one (uses coconut butter), two (coconut-free option). You can use this silicone chocolate chip mold to quickly shape the chocolate chips.
Substitutions
With egg-free baking, you can’t make a lot of subs, because each ingredient behaves uniquely to make the recipe work.
In this recipe, you can not exchange the tiger nut flour for a different flour. It may work, however, to sub the tapioca flour for arrowroot. Let us know in the comments if you try it.
You can also sub the coconut oil for palm oil or lard, if you are coconut-free. (If you use palm oil, be sure not to use the orange one. Here’s the one you’ll need.) For Paleo and GF, ghee and butter may also be used.
Paleo Chocolate Chip Cookie (AIP, Vegan, tigernut flour)
Equipment
- oven
- cookie sheet
- bowl and mixer (or mix by hand)
Ingredients
- 1 cup tiger nut flour <— This is the best brand.
- 2/3 cup tapioca flour
- 1/2 cup coconut oil melted and cooled slightly
- 1/4 cup maple syrup
- 1/4 cup chocolate chips <-- Fair Trade only 🙂 , or use homemade carob chips for AIP
- 2 Tablespoons coconut sugar or maple sugar
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon baking soda sifted
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line large cookie sheet with parchment paper.
- In medium size bowl, stir together dry ingredients: tiger nut flour, tapioca flour, coconut sugar, baking soda and sea salt.
- Add wet ingredients and chocolate chips. Use handheld mixer to combine, without over-mixing.
- Use cookie scoop to portion out dough onto lined cookie sheet. This recipe makes 15 1-ounce (average-sized) cookies.
- Bake 8 minutes. Allow to cool before serving.
Nutrition
Pam says
I’m wondering if a person could sub cassava flour for the tiger nut flour. Any thoughts on this?
Megan says
Hi Pam, because these are egg-free, I don’t think you’ll get the same results. Tiger nut flour produces a little more aerated cookie and makes up for the lack of eggs, whereas cassava has a more glutinous quality, denser; so I think it would yield a chewier cookie and would be too much with the tapioca. We need a whole different cookie recipe for you, I think. 🙂 You could add chocolate chips to these: https://eatbeautiful.net/aip-pumpkin-cookies-paleo-gf-egg-free-nut-free/ or these: https://eatbeautiful.net/banana-breakfast-cookies-aip-egg-free-paleo-resistant-starch-collagen-easy-breakfasts-pack-lunches/ … or perhaps in the future I can provide an egg-free cassava chocolate chip cookie as well!
Anna says
These were delicious and we loved them!
Megan says
Hi Anna, thanks so much for the feedback!! I’m so happy you love the cookies, and it’s so helpful for other readers to know that the recipe is reliable! 🙂 I appreciate you coming back to comment! 🙂