Crispy Chocolate Chip Cookies

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!

Crispy Chocolate Chip Cookies

Print Recipe
  1. Combine almond flour, salt, and baking soda in a food processor
  2. Pulse in shortening, coconut sugar, egg, and vanilla until dough forms
  3. Remove blade from processor and stir in chocolate chips by hand
  4. Scoop dough one level tablespoon at a time onto a parchment paper lined baking sheet
  5. Press balls of dough down so they are very flat, wetting your hand if dough is sticky
  6. Bake at 350°F for 10-12 minutes
  7. Cool for 15 minutes (do not handle prior or cookies will break)
  8. Serve

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:

  • Chocolate Chip Cookies -an oldie but goodie that I still make for the boys and their dairy eating friends; I created this, my first chocolate chip cookie recipe back in 2007 –it uses butter as the fat and honey or agave for the sweetener; slightly crispy around the edges, and chewy in the middle.
  • Vegan Chocolate Chip Cookies -a vegan chocolate chip cookie recipe that uses grapeseed oil for the fat and agave as sweetener… for the vegans in my life.
  • Primal Chocolate Chip Cookies -my most recent chocolate chip cookie recipe (prior to the one featured in this post for a crispy cookie) uses shortening and honey; a classic, moist, chewy chocolate chip cookie, and a great post workout snack for the CrossFit crowd.

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.


149 responses to “Crispy Chocolate Chip Cookies”

  1. Think I could use chicory root flour for the sweetener in these? Trying to do anti-candida ;)

  2. I don’t use almond flour because it’s not low glycemic, and we don’t care for it.. What’s a good alternative?
    I really need a good crispy ? recipe.
    Also, wanted to thank you for all your recipes!
    Being Paleo is very difficult, and I need help sticking to it.

    • Marykay, thanks for your comment. We find that almond flour is a fantastic low-carb food that works wonderfully in baked goods recipes. I haven’t tried making these cookies without it so not sure what would work instead. If you do experiment please let us know how it goes :-)

  3. Hi Elana, I tried this recipe by halving the quantities. I used coconut oil and a bit of honey along with coconut sugar. They turned out good to taste but not crispy, they were soft. What could have possibly gone wrong?

    • Pratibha, thanks for your comment! If you follow the recipe and use the ingredients that I use, these cookies will be crispy heaven :-)

  4. Hi, Elana.

    I tried these cookies …. they were absolutely delicious! Is there a reason why you don’t break out the nutritional values of calories, fat, fiber, protein? It would be helpful to see these.

    Keep the great recipes coming…..I’m hooked.

  5. I’m going to try these with Swerve or Xylitol. Sugar is sugar and I don’t use it anymore to be really healthy and low carb.

  6. I’ve been using this recipe for a while and it’s always been a hit. This last time, however, I decided to make a change. Instead of coconut sugar I used a light 1/4 tsp stevia and they were delicious! Gonna make this a permanent change!

  7. These are so good! Thank you for the recipe!
    I used coconut oil instead of palm shortening which was all I had on hand. And 85% Cocoa Dark Chocolate chunks. Nice to have something crispy, I’m missing my old crispy foods. :)

  8. I just made these for the first time and they are fantastic. The best cookie I have made since my dietary switch two years ago. I am gluten-free and refined sugar-free. So, I had to to use unsweetened chocolate chips. (Does anyone have a better solution to this chocolate chip dilemma?) I doubled the amount of coconut sugar to make up for that bitterness (and use half shortening/half butter and added pecans). They are a hit! My fiancé, who does not adhere to the same “rules” as me, thought the cookie was good, but that the chocolate was bitter. In the future, I will make half for him with his chocolate chips, and half for me. (I am used to things being less sweet.)

    Elana, thank you for continuing to work hard to make my food more delicious. I appreciate it!!

    • Jennifer, I’m so glad to hear you say these are fantastic! I hope you’ll keep us posted on your unsweetened chocolate chip conquest :-)

    • I used Lily’s stevia sweetened chocolate chips, and it turned out fantastic! You can find Lily’s stevia chocolate bars and baking chocolate at Whole Foods.

  9. Elana – This is the BEST cookie recipe I have tried for my family. I have substituted hazelnut flour for the almond and it is a delicious chocolate chip cookie. I have also added cinnamon and chopped pecans for the chocolate chips and so yummy. You have developed the perfect base for a crispy cookie and I can not thank you enough. I have also purchased all your cookbooks so far for myself, family and friends and we are wearing them out! Thank you again for all your amazing recipes. Sandy

    • Sandy, thanks so much for your awesome comment! I love how you’re using this recipe, and I’m so glad to hear that you’re wearing out my cookbooks, that’s what they’re for :-)

  10. Is Elana answering any comments?

    Is there nutritional breakdown any place for the recipes?

    Thank you,

Have Something to Add?

Your comment will need to be approved before it will appear on the site.

Recipes » Desserts » Cookies » Crispy Chocolate Chip Cookies