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A stack of the best Paleo chocolate chip cookies on a white plate.

Get the Recipe: The Best Paleo Chocolate Chip Cookies

These Paleo Chocolate Chip Cookies have crispy golden edges and a soft warm center. They have all the flavors and textures of a classic chocolate chip cookie but they're made with ingredients you can feel good about. The perfect dessert for any occasion or rainy day!
5 from 49 votes

Ingredients

Instructions 

  • Add ghee, coconut oil, and coconut sugar to your mixing bowl or KitchenAid.  Once combined, add all remaining ingredients except chocolate chips.
  • Once mixed, fold in chocolate chips.
  • Add dough to an airtight container and refrigerate overnight.
  • When it’s time to bake, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • Use a cookie scoop to scoop dough.  Use your hands to roll dough into balls that are 1.5 inches in diameter.  Place balls of dough at least 2 inches apart on parchment lined baking sheet.
  • Next, bake for 9-11 minutes.  Remove from oven and let cookies cool for 3 minutes on pan before removing to a wire rack to cool.
  • Lastly, sprinkle cookies with sea salt if desired.

Notes

  • Grass fed butter can be substituted for the ghee.
  • Refrigerate cookie dough overnight for best results.  Refrigerate for 2 hours minimum.
  • Use a cookie scoop to ensure evenly sized cookies.
  • Bake until middles of cookies are just set.  Do not over bake!
  • Store covered at room temperature for up to 3 days.  They will be slightly soft at room temperature.
  • Store in fridge for up to 5 days for a firmer cookies.
  • These cookies freeze well!  Thaw before eating.
Calories: 263kcal, Carbohydrates: 18g, Protein: 5g, Fat: 20g, Saturated Fat: 12g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 136mg, Potassium: 106mg, Fiber: 3g, Sugar: 10g, Vitamin A: 41IU, Vitamin C: 1mg, Calcium: 74mg, Iron: 1mg