milk chocolate chip cookies

paleo chocolate cookie

And we’re back with another Paleo cookie recipe!! These scrumptious gems came to be, purely by accident after a few failed attempts at a different cookie all together. Never fear, that one will also get done at some point, because they will also be delicious!

Why do we love these and why are they our new favorite? Well, there is chocolate involved in the cookie itself and then also more chocolate with the addition of dark chocolate chips. They also bake up so fluffy and the texture is so great! Are there any further reasons needed? Nope, not over here as chocolate is one of our love languages!

paleo chocolate cookie

These are easy paleo cookie to whip up and they also freeze well, so there’s no reason NOT to make a bunch! In fact, since you freeze the dough balls before you bake them anyways, definently make a double batch and keep some dough balls in the freezer! Why not make a mess once and have double the amount of goodies in the freezer! Then you can have dough balls ready to go when you need a tasty chocolately fix!

Subs? You can probably sub an organic vegetable shortening for the grass fed butter. Haven’t tested it, but feel like it is doable, however the flavor profile would be far different. Same goes for subbing out the maple sugar for coconut sugar, totally different flavor profile and also texture. I’ve found that coconut sugar lends a “dryer” texture in baked goods. You be you though and have a kitchen adventure if you choose!

Our favorite ingredients used in this recipe!

A few of our other “cookie Monster” recipes:

paleo milk chocolate chip cookies

Recipe by MichelleCourse: DessertDifficulty: Easy


Prep time


freezer time


bake time



milk chocolately Paleo cookies, speckled with dark chocolate chips!


  • ½ cup grass fed butter, room temperature (or ghee)

  • ¾ cup Coombs maple sugar

  • 1 egg

  • 1 tsp vanilla

  • 1 cup well fluffed Otto’s Cassava Flour

  • 2 tblsp cocoa powder

  • 1 tsp cream of tartar

  • ½ tsp baking soda

  • ¼ tsp Redmond Real Salt

  • ¾ cup chocolate chips

  • handful of chopped Pili Nuts (opt)

  • Redmond Real Salt Kosher Salt (opt)


  • In a medium bowl, add butter, maple sugar, egg and vanilla. Using a hand mixer, beat until well combined and smooth.
  • Add cassava flour, cocoa powder, cream of tartar, baking soda and salt. Mix until fully combined. Add chocolate chips & Pili nuts (if using) and mix again until well combined.
  • Scoop out dough balls (I used a #40 cookie scoop) onto a baking sheet and place in freezer for 30 mintues. You can bake these without freezing them, you will just have a flatter, crisper cookie.
  • Preheat the oven to 375° and prepare the baking sheet by lining with parchment paper or silpat mat. Remove dough balls from the freezer and arrange on baking sheet at least 2″ apart. These are larger cookies and will need room as they bake.
  • Bake for 14-15 minutes or until edges just begin to get brown. Remove from the oven and sprinkle with koser salt if using. Let set for 5 minutes then move them to a cooling rack. Store in an air tight container if you don’t eat them all! P.S. – they freeze beautifully by the way!


  1. I made these today for my grandkids. They have numerous allergies. I used Monkfruit to lower the sugar level. They are quite dry. Wonder what I should alter to add more moisture. Water? Another egg? I was gifted a 50lb bag of cassava flour and have appreciated all your recipes. I’m having fun trying them.

    • Hi Debe – oh wow, what a great gift!!! Make sure you’re spooning your cassava flour into the measuring cup and not scooping it out of the bag/container. It’s best to fluff up the cassava flour with a fork, then spoon into your measuring cup, otherwise you’re using more than you actually need & can lend to a dryer dough/batter. Maybe next time you try the recipe, make a half batch (to use 1/2 an egg means using about 1 1/2 tbsp of one well whisked large egg as they’re usually 3 tbsp) & see how it goes with measuring, then you’re not risking as many ingredients. I’ve also never used monk fruit, so I’m not sure if that lends any dryness to the dough, as I know that coconut sugar is dryer than maple sugar is & can often result in a dryer dough. A splash of milk/water could help, but I’ve also not tried that, so can’t speak to how well that might work. Hope this helps, enjoy that gifted bag of cassava flour!! ~Michelle

Leave a Reply