Paleo Slice and Bake Cookies are the perfect paleo cookies. Make the dough then take the roll of dough out of the fridge or freezer, slice it up, and bake! You will have cookies on your plate in less than 15 minutes.
Make ahead
Minimal prep
You’ll Learn: How to batch, store, and reheat for meal prep
Worth It: It builds a freezer stash for stress-free meals later
Bonus: Easy to tailor to common diets
Why You’ll Love this Recipe
- Grain free sweet treat – I use almond flour in this recipe to keep it both gluten-free and grain free! I find that almond flour is best for soft and chewy cookies that taste amazing.
- Freezer friendly cookies – I love doubling this recipe and freezing extra dough. It is SO nice to have homemade cookies ready to bake in the freezer.
- Dairy free favorite – By using melted coconut oil and dark chocolate, this cookie recipe stays dairy free!
- Meal prep go to – I love adding these cookies to my meal prep rotation! They have very little prep time, so it is easy to make and have a little dessert on hand all week.
why make slice and bake?
I have a paleo chocolate chip cookie recipe that I love, but it wasn’t quite easy enough.
I needed something that I could prep ahead of time and enjoy whenever I wanted some cookies. These paleo cookies allow you to have warm, soft chocolate chip cookies on a plate in less than 15 minutes.
You can just prep a roll, store it in your fridge or freezer, slice it down and bake! The best part is that you can choose to make all of your cookies at once or just a few at a time.
Serving Suggestions
These cookies are great on their own, and I love having them in the freezer to make cookies any night of the week. I also love making them as part of a cookie spread for holidays and parties!
Make these along with chocolate thumbprint cookies for a shortbread cookie, monster cookies for a peanut butter option, and strawberry cake mix cookies for a super easy and delicious strawberry option!
If you are making a few different kinds of desserts for a party, add some peanut butter apple dip, fudgy brownie bites, and brown butter banana bread for a nice mix of options.
Ingredients
- Egg – you just need one large egg to make this recipe. Be sure to use a room temperature egg
- Coconut oil – for this recipe, I use melted coconut oil. I allow the oil to cool slightly before mixing it in with the egg and sugar so that it doesn’t cook the egg.
- Coconut Sugar – I like to use coconut sugar because it is similar to brown sugar. It gives the cookies a rich brown color and makes them perfectly sweet without being too sweet.
- Pure Vanilla extract – vanilla adds so much flavor to your cookies. If you do not have any on hand, you could use maple syrup for another paleo-friendly alternative
- Baking soda – baking soda gives the cookies the perfect amount of rise
- Almond flour – be sure to use finely ground almond flour for the best soft and chewy cookies
- Coconut flour – for the best cookie texture, I like to use a blend of grain free flours. I use a 3:1 ratio of almond flour to coconut flour. If you don’t have coconut flour, you could use tapioca flour
- Sea Salt – sea salt is more concentrated than kosher, so if you use kosher salt, double the amount of salt
- Dark or milk chocolate – I like chopping a chocolate bar for my cookies, but you can also use chocolate chips. When using your chocolate, make sure to use a paleo friendly option to keep these paleo
Ingredient Substitutions
If you want to try to make these paleo cookies vegan, you could use a flax egg instead of an egg and vegan chocolate.
You can use your favorite milk or dark chocolate chips or chocolate chunks, but be aware of any dietary restrictions. Some chocolate options will have milk or cane sugar.
If you do not need this recipe to be paleo or grain free, you could use gluten-free flour or regular flour in place of the almond and coconut flours.
Feel free to add any extras to your cookies, like nuts, raisins or M&Ms!
How to Make
Step 1: Mix the dough
First, combine egg, melted and cooled coconut oil, coconut sugar and vanilla extract in a large mixing bowl. You can use a stand mixer, but it also works to stir by hand. Then, in a separate mixing bowl combine almond flour, coconut flour, baking soda, and salt.
Fold dry ingredients into wet and mix until evenly combined. Next, chop chocolate bar into small chunks. Fold the chocolate into the dough.
Step 2: Chill and roll into a log
Then, place dough in the refrigerator to chill for 30 minutes. After 30 minutes, remove dough from the fridge and turn out on a piece of parchment paper.
Next, roll the dough into a tight ball and then into a log. Be sure to roll the log super tight without any gaps. If you leave gaps the cookies will crumble when they are sliced. You can also use a cookie scoop to make the cookies, but I prefer the slice and bake method.
Step 3: Chill again or freeze
If you are placing the roll in the fridge, wrap it tightly in the parchment paper. If you are placing it in the freezer to save for the future, wrap it in plastic tightly and then in the parchment. Then, chill in the fridge for at least 4 hours prior to baking.
Step 4: Bake!
Next, remove your slice and bake cookie dough from the fridge or freezer. If using from refrigerator, unwrap and slice immediately. If using from freezer, unwrap and allow to thaw slightly by setting it on the counter for an hour.
Then, preheat the oven to 350F and line a baking sheet with parchment paper. Slice the cookie dough into 1/2″ thick rounds.
Lay on the baking sheet and sprinkle with flakey sea salt. Bake at 350F for 14 minutes. Finally, allow the cookies to cool on the baking sheet for a few minutes before transferring to a cooling wire rack.
Step 5: Enjoy!
Storage Reheating and freezing
Once formed, the log of paleo cookie dough can be kept in the refrigerator for up to 1 week. If you need it longer than one week, you can store the cookie dough in the freezer.
In the freezer, be sure to wrap your slice and bake cookie dough tightly in plastic wrap to avoid freezer burn. When you want to bake paleo cookies, remove your dough from the freezer and allow it to thaw for an hour before slicing and baking.
Check out these other paleo recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Paleo Slice and Bake Cookies
Ingredients
- 1 egg
- 1/3 cup melted coconut oil
- 3/4 cup coconut sugar
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 2 1/2 oz dark or milk chocolate bar
Instructions
- In a large mixing bowl combine egg, melted and cooled coconut oil, coconut sugar, and vanilla extract. Whisk into an even mixture
- In a separate mixing bowl combine almond flour, coconut flour, baking soda and salt
- Fold dry ingredients into wet and mix until evenly combined
- Chop chocolate bar into small chunks and fold chocolate into dough
- Place dough in the fridge to chill for 30 minutes
- Remove douhg from the fridge and turn out on a piece of parchment paper
- Roll the dough into a tight ball and then into a log – be sure to roll the log tight and without any gaps. If there are gap the cookies will crumble when sliced
- Wrap the log in parchment and place in the fridge or in plastic wrap and then parchment if you are placing in the freezer for later
- Allow the dough to chill in the refrigerator for at least 4 hours
- Preheat oven to 350F and line a baking sheet with parchment paper
- Take dough from fridge and immediately slice into 1/2″ thick rounds. If using dough from frozen, unwrap and allow to thaw for 1 hour before slicing
- Lay on the baking sheet, sprinkle with flakey sea salt and bake at 350F for 14 minutes
- Remove from the oven and cool on the baking sheet for a few minutes before transferring to a cooling rack
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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