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Paleo chocolate chip cookies on a pan.

Paleo Chocolate Chip Cookies (Grain-Free & Dairy-Free)

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 cookies
Author GlutenFreeBaking.com Elizabeth Barbone

Ingredients

  • 1 1/4 cups 1 1/4 cups finely ground almond flour (5 ounces; 142 grams)
  • 1/4 cup tapioca starch (1 ounce; 28 grams)
  • 1 teaspoon baking powder, homemade or grain-free store-bought
  • 1/2 teaspoon salt
  • 3 tablespoons honey (2 1/4 ounces; 63 grams)
  • 2 tablespoons dark maple syrup
  • 1 egg yolk (about 1/2 ounce; 15 grams)
  • 1 teaspoon vanilla extract
  • 1/2 cup dairy-free dark chocolate chips or chopped dark dairy-free chocolate (3 ounces; 85 grams)

Instructions

  1. Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Whisk the almond flour, tapioca starch, baking powder, and salt together in a medium mixing bowl.
  3. Add the honey, maple syrup, egg yolk, and vanilla and stir with a wooden spoon to combine. Stir in the chocolate chips.
  4. Drop dough by the tablespoonful onto the prepared baking sheet, spaced about 2 inches apart to allow for spreading.
  5. Bake until golden brown, about 10 minutes.
  6. Allow the cookies to cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  7. Allow the baking sheet to cool, and repeat with the remaining dough.
  8. Store on the counter in an airtight container for up to 4 days, or freeze, wrapped in plastic wrap and
  9. placed in a freezer container, for up to 6 weeks.