For the tapioca starch variety
1 1/2 cups (180 g) blanched almond flour
1/2 cup (60 g) tapioca starch/flour
For the coconut flour variety
1 2/3 cups (200 g) finely ground blanched almond flour
1/4 cup (24 g) coconut flour
For both varieties
1/2 teaspoon kosher salt
1 teaspoon baking soda
3/4 cup (120 g) granulated coconut palm sugar
1/4 cup (56 g) virgin coconut oil, melted and cooled
2 eggs (100 g, weighed out of shell) at room temperature, beaten
2 teaspoons pure vanilla extract
5 ounces dark chocolate chips
Make and chill the cookie dough. In a large bowl, place the 1 1/2 cups of almond flour and 1/2 cup tapioca flour, or 1 2/3 cup almond flour and 1/4 cup coconut flour), salt, baking soda, and sugar, and whisk to combine well. Create a well in the center of the dry ingredients, and add the coconut oil, eggs, and vanilla and mixing to combine. Add the chocolate chips to the cookie dough, and mix until the chips are evenly distributed throughout the dough. Both varieties of the dough will be soft but the almond flour/coconut flour combination will be softer than the almond flour/tapioca starch combination. Cover the bowl and place in the refrigerator for at least an hour and up to 2 days.
Shaping the almond flour/tapioca cookies. When you are nearly ready to bake the cookies, preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper. Remove the cookie dough from the refrigerator, remove the plastic wrap and using an ice cream scoop or two spoons, divide the dough into 14 to 16 portions, each 35 to 40 grams. Roll each piece of dough into a round between your palms, and place about 2 inches apart from one another on the prepared baking sheets.
Shaping the almond flour/coconut flour cookies. You can shape these cookies in the same manner as the tapioca variety, but you will need to flatten each ball of dough into a 1/2-inch thick disk on the baking sheet after rolling into a ball. The coconut flour cookies will not spread as readily. Alternatively, divide the coconut flour cookie dough into two equal portions on generous pieces of parchment paper, shape each into a log about 1 1/2 inches in diameter, and wrap each tightly. Place the dough in the refrigerator to chill again for about 30 minutes. Unwrap each piece of dough, slice each into 8 pieces and place about 1 inch apart on the prepared baking sheet.
Bake the cookies. Place the baking sheets, one at a time, in the center of the preheated oven and bake until lightly golden brown all over and mostly set toward the center (about 14 minutes). Remove from the oven and allow to cool completely on the baking sheet (about 10 minutes). They will become more firm as they cool. Store any leftovers in a sealed container in the refrigerator or freezer.
Original version of Paleo chocolate chip cookies published in 2013; tapioca flour version published in 2015. Video published 2016. Compilation published in 2019.