My mother-in-law (aka Grandma Marylyn) is obsessed with all things crispy, crunchy, and Paleo. Like me, she has celiac disease and has followed a strict gluten-free diet for years. I created this Crispy Chocolate Chip Cookie recipe just for her. Grandma Marylyn is a huge fan of my Cranberry Chocolate Biscotti, as well as my Chocolate Orange Scones, and presents me with freshly made batches of each of these every time we have a visit.
While Grandma loves everything I make and cooks from my latest book Paleo Cooking from Elana’s Pantry religiously, she is passionate about making my Paleo desserts for our large Jewish family.
Grandma has been asking me for years to develop a thin and crispy cookie recipe. She has no idea that I've created these Paleo chocolate chip cookies for her!
When I made these Crispy Chocolate Chip Cookies my husband and children devoured numerous batches. The boys' friends also gobbled up my Crispy Chocolate Chip Cookies so quickly that I couldn't keep enough on the counter for them. I had one very busy week of baking gluten-free chocolate chip cookies for the hungry teenagers that fill my home. These cookies have the teenage seal of approval many times over.
In addition to inspiration from Grandma, I also enjoyed seeing that the adorable Kosher Cavegirl had come up with a Crispy Chocolate Chip Cookie recipe. It was her post that gave me the idea to create this new recipe which differs only slightly from my Primal Chocolate Chip Cookie recipe –the changes include using coconut sugar in place of honey, and doubling the amount of shortening and adding an egg. That's how you get to crispy cookie heaven. So if you're tired of complex gluten-free recipes with long lists of ingredients, this is another recipe of mine that solves this vexing problem!
I have other chocolate chip cookie recipes on my website in addition to the ones above:
What are your needs and desires for a classic chocolate chip cookie? Are they dietary, or flavor-based? Leave a comment and let me know which of the above recipes you plan on using and how you will customize them to your personal preferences.
Comments
145 responses to “Crispy Chocolate Chip Cookies”
I just made these and added a little cinnamon! Sooo good. Next time I may just omit the chocolate chips and add a little lemon zest. Love the texture of these cookies.
Lena, thanks for letting me know you love these!
These were very good. I like my cookies very sweet so I increased the sweetener (I used maple sugar) to 1/3 cup and may actually try the next batch with 1/2 cup. Also used less chips but added chopped macadamia nuts. The cookie in the back left was broken into cause I couldn’t wait the whole 15 minutes for them to cool. Thanks, will make again
Carol, thanks for letting me know these are very good!
I made these for hubs with brown sugar, subbed equal amounts.
The cookies is as he says “very good” for him!
The next batch for me will be a stout 100% unsweetened chocolate chipits(Canadian, yes a real word and a real product) lol
Thanks E!
N
N, thanks for each and every one of your comments! Big hugs to you and yours :-)
Hi there, have just joined. I must say I’ve spent hours on your pages – love them all! I’m trying two recipes tomorrow, probably more (I’m hooked) and have been going over the Crispy Chocolate Chip Cookie ingredients – we don’t have palm shortening here, so I was thinking to substitute either butter or coconut oil. What would you suggest please?
Thank you so much for all your hard work – just loving reading your stories and recipes!
Kind regards, Susan
Susan, nice to meet you! I wish I could guess at what would work, but I’m terrible at that. I test every recipe dozens of times to eliminate all that guess work! Here’s a link to all of my chocolate chip cookies recipes for you to peruse:
https://elanaspantry.com/chocolate-chip-cookie-recipes/
I hope you find something you love!
Elana
Elana, I have used butter and it has turned out delicious. My batch did no last a day.
Maggie, I’m so happy to hear these cookies did not last a day in your house –we love them too :-)
These are delicious! And absolutely hit the spot :-)
Don’t have coconut sugar, so just removed it altogether, and added a wee bit more on the chocolate chips (about 3 tablespoons extra).
The shortening I subbed with coconut oil as it was positively mentioned in the comments, as we don’t hold shortening in the house.
Lior, first, I love your name! Second, so glad you enjoyed these cookies and thanks for letting me know they are delicious and absolutely hit the spot :-)
Hi Elana. Thanks for sharing this yummy recipe. I am not dairy free so I subbed Palm shortening for grass fed Irish butter at room temperature, same quantity – half a cup. Cookies came out perfect!
Susanne, thanks for letting me know these cookies came out perfect!
Elana – I love the crispiness of this recipe but can’t use coconut oil. Can I substitute butter instead? And if so, how much butter?
Thank you for all you do!
Uyen, I haven’t tried that so not sure :-)
Elana, I tried these on the weekend and used coconut oil. I did not think they were going to turn out but, WOW! they are amazing. I will be making them again and again.
Love your website!
Mariane, thanks for letting me know that these cookies are WOW amazing!
I used a spatula instead of a food processor and they came out fine. I am making them again tonight!
Thanks Mariane!
Hi Mariane…
I want to ask you about using coconut oil in this recipe, does it come out crispy and crunchy?
Btw i really love your recipe Elana and i gonna try out now!!!
Thanks Valencia!
Yes, it still comes out crispy and crunchy!
They look fantastic, many thanks for sharing your recipe! Cant wait to try them.
Do you think it might work if I replace Palm Sortening an use Ghee instead?
How do you think that would affect the crispness of the cookie?
I love using Ghee in baking.
Thanks again!
Siena, I haven’t tried that so not sure :-)
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