Chewy Chocolate Chip Cookies (Gluten-Free & Paleo-Friendly!)

Introduction

If you’re anything like me, the scent of freshly baked chewy chocolate chip cookies instantly transports you to a place of comfort and joy. These chewy chocolate chip cookies are more than just a sweet treat—they’re a celebration of indulgence without compromise. Made with wholesome paleo flour, coconut sugar, and rich almond butter, they’re totally gluten-free and irresistibly gooey. Whether you’re baking for your family or treating yourself after a long day, these cookies are a must-try. Trust me, Callie’s readers are going to love these!

This recipe is a modern twist on a timeless classic, and it pairs beautifully with some of our nostalgic favorites like Old-Fashioned Fruit Cake or Southern Tea Cakes if you’re planning a cozy dessert spread.

Why You’ll Love This Recipe

Key Benefits

• Quick and Easy: You only need 10 minutes to prep and 13 minutes to bake. That’s cookie magic in under half an hour.
• Gluten-Free Goodness: Thanks to the paleo flour mix and coconut sugar, you can indulge while sticking to your gluten-free lifestyle.
• Minimal Ingredients: Most of these ingredients are pantry staples if you’re already cooking clean.
• Family-Approved: These cookies are soft, sweet, and chewy—what’s not to love?

Taste & Texture

These cookies have a slightly crisp edge and a soft, gooey center. The chocolate chips melt into the dough, creating decadent pools of rich cocoa, while the almond butter adds a nutty depth and subtle chew. You’ll taste warm vanilla, buttery richness, and just the right amount of sweetness from the coconut sugar.

Dietary Attributes

• Gluten-Free
• Refined Sugar-Free (if using sugar-free chocolate chips)
• Paleo-Friendly
• Grain-Free (depending on your flour blend)

Ingredients & Substitutions

Ingredient List

• 1 ¼ cups paleo flour mix
• ½ cup plus 3 tablespoons coconut sugar
• 1/3 cup creamy almond butter
• 1 pasture-raised, organic egg
• ¾ cup paleo or sugar-free chocolate chips
• ½ cup (1 stick) unsalted grass-fed butter
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Notes on Quality

Use the best quality almond butter you can find—look for one with minimal ingredients (just almonds and maybe salt). For the butter, grass-fed is a great option for richness and added nutrients. As for the paleo flour, blends made with almond, coconut, and tapioca flours typically work best.

Chocolate chips can make or break a cookie—opt for dark or semi-sweet paleo chips or even chopped sugar-free chocolate bars for extra decadence.

Possible Substitutions

• Butter: Use coconut oil or ghee for a dairy-free version.
• Egg: Swap for a flax egg if you want to go egg-free.
• Coconut Sugar: Can be replaced with maple sugar or date sugar.
• Flour Mix: Sub almond flour and a bit of arrowroot if you’re out of a pre-made paleo mix.

Step-by-Step Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the paleo flour mix, baking soda, and salt. Set aside.
3. In another bowl, beat the coconut sugar and softened butter for 1 minute on high using a hand mixer.
4. Add almond butter and vanilla to the sugar-butter mixture and beat on medium for 15 seconds.
5. Crack in the egg and beat until just combined.
6. Stir in the dry flour mix using a spatula until fully incorporated.
7. Fold in the chocolate chips.
8. Cover the dough with plastic wrap and chill in the fridge for at least 30 minutes (or overnight for even better texture).
9. Scoop dough using a cookie scoop and space evenly on your prepared baking tray.
10. Bake for 13 minutes, or until the edges are lightly golden.
11. Let cool on the tray before serving.

Expert Tips & Tricks

Best Practices

• Chill your dough—it helps the cookies keep their shape and intensifies flavor.
• Don’t overmix once you add the dry ingredients; it keeps the cookies tender.
• Use a cookie scoop for uniform sizes and even baking.

Common Mistakes

• Baking too long will make them dry. Pull them when they’re just turning golden.
• Skipping the chill time can lead to flat, runny cookies.
• Using cold butter won’t cream well—make sure it’s room temperature.

Time-Saving Tips

• Make the dough a day ahead and store in the fridge.
• Freeze dough balls and bake straight from frozen—just add a minute or two to the baking time.

Serving Suggestions

Pairings

• Serve warm with a scoop of dairy-free vanilla ice cream.
• Crumble over a bowl of Greek yogurt or coconut yogurt for a fun twist.
• Pair with fresh berries for a fruity touch.

Presentation Ideas

• Stack cookies on a cake stand lined with parchment for a rustic bakery feel.
• Dust lightly with powdered monk fruit or coconut flour for a finished look.

Beverage Pairings

• Glass of almond milk or oat milk
• Cappuccino or iced latte
• Hot cocoa or spiced chai

Storage & Reheating

Leftover Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for up to 2 months.

Reheating Methods

• Microwave for 10-12 seconds to bring back the gooey center.
• Reheat in a toaster oven at 300°F for 3-5 minutes for a crisp edge and warm center.

Frequently Asked Questions

Substitutions & Adjustments

Can I use peanut butter instead of almond butter?
Absolutely, just make sure it’s creamy and unsweetened.

Can I make these cookies egg-free?
Yes, a flax egg works well in this recipe. Combine 1 tbsp ground flaxseed with 3 tbsp water and let sit for 5 minutes.

Troubleshooting

Why are my cookies too dry?
Likely overbaked—pull them out when the edges are just set.

Why did they spread too much?
The dough may have been too warm. Always chill before baking.

Variations & Customizations

Dietary Adaptations

• Vegan: Use coconut oil instead of butter and a flax egg.
• Dairy-Free: Swap the butter with ghee or coconut oil.

Flavor Twists

• Add a dash of cinnamon or espresso powder for depth.
• Stir in chopped nuts like pecans or walnuts.
• Sprinkle flaky sea salt on top before baking.

Seasonal/Holiday Versions

• Add chopped peppermint for a holiday spin.
• Mix in dried cranberries and white chocolate for a festive flair.

For more cozy and nostalgic desserts, try my Old-Fashioned Fruit Cake or this Iyengar Bakery-Style Eggless Mawa Sooji Cake. They make the perfect pair to these chewy chocolate chip cookies for a dessert table that’s both indulgent and inclusive.

Conclusion

These chewy chocolate chip cookies are everything a cookie should be—soft, satisfying, and full of flavor—with the added bonus of being gluten-free and paleo-friendly. Whether you’re baking for a holiday, a school event, or just a quiet night in, this is the kind of recipe that brings everyone to the kitchen. I’d love to hear how yours turn out—share your bakes in the comments or tag me on Pinterest. Happy baking!

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