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+ servings

Paleo Chocolate Chip Cookies

Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Servings: 36 cookies
Author: Jaclyn Harwell


  • 1/3 cup  salted butter softened (or replace with fat of choice for strict paleo)
  • 1/3 cup  palm shortening
  • 1/2 cup coconut sugar
  • 1/2 cup honey
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 tsp baking soda
  • 1 1/3 cup tapioca flour
  • 2/3 cup  coconut flour
  • 1 cup  chocolate chips
  • 1 cup pecan pieces I prefer my paleo chocolate chip cookies with pecans, but you can omit to keep them nut-free.


  • Preheat oven to 350º.
  • Line two large baking sheets with parchment paper.
  • Using a hand mixer, put butter and shortening in a large mixing bowl and cream together.
  • Add coconut sugar and honey and mix once more.
  • Add the eggs, baking soda, and vanilla and mix on high until ingredients are combined well and smooth.
  • Carefully add tapioca flour a little at a time and mix as you go, then add coconut flour and finish combining with the hand mixer on high.
  • Add the chocolate chips and optional pecans and mix once more until distributed.
  • Let the dough rest for about 15 minutes.
  • Place tablespoon-sized balls of dough about two inches apart on the cookie sheets. I like to only bake one sheet at a time because the bottom rack always cooks a little differently, so I could in two batches.
  • Bake for approximately 10-12 minutes (ovens vary). They will begin to brown on the edges when they are done.
  • When you remove them from the oven, they will be a bit crumbly. Let them sit on the cookie sheet undisturbed for about ten minutes before transferring to a cooling rack, otherwise they will not hold up as well.