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Low Carb Chocolate Chip Cookies - paleo

Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 12 cookies
Author Andrea Wyckoff


  • 1 large pastured egg
  • 1/4 cup maple sugar or lakanto (or any granulated or liquid sweetener maple syrup, etc - please read blog post for notes on sweeteners)
  • 1/2 cup softened goat milk butter or avocado oil
  • 1/3 cup coconut flour I only use this brandor this brand
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • pinch of sea salt
  • 1/4 cup dark chocolate chips see notes to make your own!


  1. Preheat oven to 350*F.
  2. Mix egg, sweetener, and oil together, then add in coconut flour, baking soda, and sea salt.
  3. If your melted butter was too warm you can chill the cookie dough in the fridge for 20 minutes.
  4. Line a baking sheet with parchment paper.
  5. Add in chocolate chips, then spoon 12 cookies onto the cookie sheet. If using a granulated sweetener you will be able to roll the cookie into a ball, then flatten the dough into cookie shapes. If using a liquid sweetener like maple syrup or honey you will spoon the dough onto the cookie sheet, then use a spoon to gently flatten out the dough into cookie shapes.
  6. Bake cookies at 350*F for 8 to 10 minutes, until lightly golden brown on the bottom and edges. Let cookies fully cool before disturbing.
  7. I store these cookies in the fridge, but they are fine when left out at room temp for a few days.

Recipe Notes

Options for: Dark Chocolate Chips (sugar-free):

Use this link to get $10 off your first order with Vitacost. They have the best prices on Pascha 100% dark chocolate chips (sugar-free) I have found!

Or use my recipe to make your own dark chocolate chips.