These perfect paleo chocolate chip cookies are thick, chewy and have the perfect texture. Many of the reviewers have called these the best cookies ever and said that nobody had a clue that they were paleo (or even gluten-free)!
This recipe also has vegan and keto options. Thanks to Bob’s Red Mill for making today’s post possible!
I first posted this recipe four years ago and am reposting it today with new photos and more tips. Since I posted it, it’s been my most popular recipe and the photos just didn’t do it justice.
All almond flours are not created equal
When I first made these paleo chocolate chip cookies, it’d been quite a while since I last posted some grain-free recipes. I had run out of my favorite Bob’s Red Mill Super-Fine Almond Flour months before and was so frustrated with the brands of almond flour available here in Germany since they’re so inconsistent.
Because I didn’t want to deal with the hassle of ordering flour from the US, I thought I’d wait it out until Christmas when I’d be back in the US and could buy all the Bob’s Red Mill I want.
But then I got a hankering for chocolate chip cookies. And I really wanted to make paleo cookies.
So I went to work and while every batch tasted amazing, the appearance and thickness was different every single time. The only variable?
The almond flour. The almond flour I’d been buying varies from brand to brand and even within the same brand.
Variation in baking = bad
They come in tiny 1-cup bags here so I go through a load of them when recipe testing. I’d open up one bag and find some finely ground almond flour, then I’d open up another bag from the same company, and it was overall coarser with bits of sliced almonds.
Sliced almonds! In my almond flour. That was the final straw.
So to save my sanity, I ordered myself some Bob’s Red Mill almond flour. By the way, if you have Bob’s Red Mill in a retail store in your area, you can use one of these $1 coupons.
Consistency matters a lot
The cookies made with Bob’s Red Mill came out thick, chewy and just as delicious and magical as all-purpose flour chocolate chip cookies. I doubt that anyone would be able to tell that these are paleo cookies! And the 750+ reviewers agree with me.
And every batch comes out the same. I can say this very confidently as I’ve made these cookies over 100x in the last 4 years (yes, that’s about 2x a month!). Hooray for consistency!
Some of the reviewers have mentioned the same issues with random brands of almond flour vs. Bob’s Red Mill. And homemade almond flour? The cookies definitely won’t come out the same! This has been confirmed by several commenters.
So the almond flour obviously plays a huge role in the final outcome of these paleo chocolate chip cookies. Another thing that will affect the cookies is the temperature of the coconut oil.
Pay attention to the coconut oil
If you make these in the summer when room temperature coconut oil means melted coconut oil, you’ll need to refrigerate the coconut oil until it’s firmer, like softened butter.
If you make these dairy-free cookies with melted coconut oil, the dough will be very greasy and the chocolate chips will be hard to incorporate into the dough.
It doesn’t work to use melted coconut oil and then just chill the dough. I don’t understand why but it doesn’t work!
Coconut sugar (for paleo) vs brown sugar
You’ll also need to chill the dough if you use coconut sugar rather than brown sugar. I made one version with brown sugar and one with coconut sugar at the same time and the brown sugar cookies were nice and thick while the coconut sugar version spread flat and was super thin.
I refrigerated the remaining coconut sugar dough until firm and that resulted in nice and thick cookies, just like the brown sugar version! Just a little darker colored.
Size also matters
If you can’t tell by the pictures, these paleo chocolate chip cookies are huge. Instead of making 8 cookies, you can make 16 to get regular-sized cookies.
I just prefer how they bake up with gooier and chewier centers when they’re larger! Several of the commenters have said that they make them half that size and enjoy them and other commenters have said that they agree that the key to making these cookies so perfect is to make them huge.
Variations of this recipe
If you’ve had enough chocolate chip cookies lately but like this sound of this recipe, I’ve got you covered! I’ve made several variations of these cookies over the years:
- Coconut flour cookies – they don’t use any almond flour, in case you need a nut-free version! And they’re somehow every bit as delicious as the version below.
- Paleo “Peanut Butter” Cookies – these use sunflower seed butter in place of peanut butter for a version that tastes super similar to real peanut butter cookies.
- Vegan Peanut Butter Cookies – they also only use coconut flour. I spent 4 years trying to make the below paleo chocolate chip cookie recipe with peanut butter. I didn’t like the results. But I finally nailed it and they are the best peanut butter cookies I’ve ever had!
- Paleo Double Chocolate Cookies – So. Much. Chocolate!
- Paleo “Oatmeal” Cookies – these cookies taste really close to traditional oatmeal cookies!
- Paleo Peppermint Cookies – so perfect for Christmas!
Have you made one of them? Or the original? Which one is your favorite?
Substitution questions for these paleo chocolate chip cookies:
- Can I use something instead of almond flour?
Almond flour is only really interchangeable with other nut flours so cashew or hazelnut meal would likely work. I’ve heard of some people using sunflower seed meal as a sub for almond flour but I haven’t tried it myself.
- Can I use something instead of coconut flour?
Nope! There isn’t a really good sub for coconut flour. A few people have mentioned using oat flour (for a non-paleo version) with success but I haven’t tried it.
- Can I use something instead of almond butter?
I’ve tried using peanut butter but didn’t like the results. So I really don’t recommend using peanut butter.
Using it in the all coconut flour version? Amazing! It’s linked to above. If using sunflower seed butter, you need to make a few changes (see the Paleo “Peanut Butter” Cookies linked to above).
Hazelnut butter would probably be awesome in this original recipe! Reviewers have used cashew butter but the cashew butter I get and make is SO much firmer than almond butter, I can’t imagine the cookies coming out the same as with almond butter. - Can I use something instead of coconut / brown sugar?
Subbing in a liquid sweetener won’t work. There’s no liquid to reduce to make up for the added liquid, so it’d make the cookies cakey. Any other granulated sweetener would probably work.
- What can I use instead of the egg or chia egg?
I’ve tried flax eggs but I don’t like the taste (people say that flax eggs don’t taste like anything but I think they do). Others have used it with success in this recipe. I haven’t tried it, but Bob’s Red Mill Gluten-free Vegan Egg Replacer would probably work.
- Can I make these cookies smaller?
Yes, but I think they have a better texture when they’re baked as huge cookies.
- Can I bake these cookies as bars?
You can make them in an 8″x8″ pan. I’m super forgetful and never remember to write down the baking time but I recommend to start checking around 15 minutes.
- Do you have nutritional info?
There are loads of free online nutritional calculators online. I’m not a dietitian and not legally allowed to post this info. Sorry about that!
If you try these paleo chocolate chip cookies, I’d love to hear how they come out!
Thanks again to Bob’s Red Mill for sponsoring this post! Be sure to check out some of their other gluten-free flours if you’re into gluten-free and paleo baking. :)
And here are some resources if you’re new to the vegan or gluten-free diet:
- Are Chocolate Chips Vegan?
- Are Chocolate Chips Gluten-free?
- Is Baking Soda Vegan?
- Is Baking Soda Gluten-free?
As an Amazon Associate, I earn from qualifying purchases. For more info, see my disclosure.
Perfect Paleo Chocolate Chip Cookies (vegan, keto options)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 8 huge bakery-style cookies or 16 regular-sized cookies
Please read the notes at the bottom before beginning!
Ingredients
- 1 cup (100 grams) blanched almond flour
- 1/4 cup (32 grams) coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons (84 grams) coconut oil1 or unsalted butter, room temperature but NOT melted (if your coconut oil is a little melty, put it in the fridge for about 10-20 minutes or until firmer, like softened butter. If you use slightly melted coconut oil, the dough will be greasy and the chocolate chips will be hard to incorporate.)2
- 3/4 cup (150 grams) coconut sugar, very tightly packed for a paleo version (it's best to weigh this!) OR brown sugar OR for keto, use 2 ounces (57 grams) xylitol + 1.5 ounces (43 grams) erythritol + 1/4 teaspoon powdered stevia3
- 6 tablespoons (98 grams) natural almond butter (the kind with just almonds in it and no added fat / sugar), room temperature (here's how to make almond butter)
- 1 1/2 teaspoons vanilla extract
- 1 large egg, room temperature (or 1 chia egg4 for vegan)
- 1 1/4 cups (213 grams) paleo chocolate chips or chopped paleo chocolate chunks, divided
Directions
- In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.
- In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat, sugar, almond butter and vanilla extract at medium speed until well combined, about 1 minute. If you use coconut oil, it may not come together easily. If that's the case, use your hands to combine it and then beat another 20 seconds.
- Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 1 cup (170 grams) chocolate chips. If you used brown sugar, skip to the next step. If you used coconut sugar, place the bowl in the refrigerator for about 1 hour or until the dough is firm.
- Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
- Roll the dough into 8 (75-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls. You can also roll them into 16 smaller balls but then you need to adjust the baking time (a few minutes less than recommended below). Place 4" apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
- Bake for 11-14 minutes (if using coconut sugar or the keto version) or 14-17 minutes (if using brown sugar) or until the surface of the center of the cookies no longer appears wet. They'll be very soft but will continue to cook as they sit on the cookie sheet.
- Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.
Notes
- If you use unrefined coconut oil, the cookies will likely have a slight coconut taste. I prefer refined coconut oil for absolutely zero coconut taste (but most reviewers have used unrefined and are happy with them!)
- I haven't tried these with ghee or shortening or anything other than coconut oil and butter.
- The sweeteners I used were 100% xylitol, 100% erythritol and 100% stevia. If you don't have a scale, then this is about 1/4 cup + 3/4 teaspoon xylitol, 3 tablespoons + 3/4 teaspoon erythritol + 1/4 teaspoon stevia.
- To make a chia egg, mix together 1 tablespoon of ground chia seeds and 2.5 tablespoons water. Let sit 5-15 minutes or until goopy like an egg.
- For paleo: use coconut sugar, coconut oil, and paleo chocolate (some consider Enjoy Life to be paleo, some don't. If you really don't want to use cane sugar, try Pascha's 100% cacao chocolate chips.
- For dairy-free / vegan: use coconut oil and dairy-free chocolate.
- For keto / low-carb: use the keto option. Some consider it paleo, some don't. I had previously listed Lakanto but this other mixture works much better! Also use sugar-free chocolate chips, such as Pascha 100% cacao chocolate chips (paleo) or Lily's Chocolate Chips (not paleo, due to soy).
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1632 comments on “Perfect Paleo Chocolate Chip Cookies (vegan / keto options)” — Add one!
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I remember a recipe of yours like this one that used tapioca flour rather than coconut flour. Have you found coconut flour works better and changed the original recipe? I can’t find the other recipe, even though I had it pinned. I’m having a craving for chocolate chip cookies and loved that recipe. My family is not a fan of coconut flour, unfortunately.
Hello! That other recipe is still there. I haven’t changed the recipe or the url or anything. :) Here it is – Paleo Air Fryer Cookies. That one uses tapioca flour.
Thank you for sharing this recipe! It’s our favorite paleo chocolate chip cookie of all time!
You’re welcome! Same here. ;) Thanks so much for your comment! I’m so glad you’re enjoying the cookies.
how long can you keep refrigerated before baking? is a day ok?
These cookie were the best ever! I used butter and brown sugar in the mix. Family loved them. I got 12 huge cookies from the recipe. This is the best recipe I have found for gain free baking.
I’m so glad that you enjoyed them! And the butter and brown sugar version is definitely tasty. :) Thanks a bunch for your feedback!
I love, love these cookies! Make them at least once a week. The recipe is easy to follow and more importantly, absolutely delicious. I actually make mine average size (not large as Erin recommends – sorry) and they turn out amazing every time. Your recipes are always spot on! Thank you so much for all your efforts!
Haha, no worries. Make them whatever size you like. ;) I’m so glad that you enjoyed the cookies! And wow at once a week. You are dedicated. :D Thanks a bunch for your kind comment. :)
Holy crap! I never comment on recipes, there are to die for!!!! My toddler gobbled it right up! These will be a regular in our house. Made them exactly as written with coconut oil and sugar. Thanks so much for the recipe. I’m going to be looking through all your recipes.
Haha. Glad to hear that! I hope you’ll find some other recipes that you like. :) Thanks a bunch for your feedback!
These are amazing!! I swapped out the sugar for xylitol since I’m on the candida diet and chopped up an unsweetened chocolate bar. You wouldn’t guess that they are gluten and sugar free! My roommates with no dietary restrictions really liked them too. Thank you soo much! :)
I’m so sorry for just now seeing your comment! It landed up in spam for some reason and with my son home the last 2 months, I haven’t been diligent with checking that. I’m surprised that they worked well with just xylitol! Was there an aftertaste? What was the texture like? Did you use 3/4 cup of 150 grams? I’m so curious. :D Thanks again for your feedback and sorry again for my ridiculously slow reply!
Just made these after my coworker highly recommended them. She was right (along with the other reviewers)!! I sprinkled a little sea salt on them when they came out of the oven – so good!!!! Now to figure out who to share them with so I don’t eat them all! :)
Oooh, some sea salt sounds amazing! I’ll have to try that, too. Thanks for the tip (and sorry for my slow reply! It’s hard to get anything done with my kid around all the time now. ;))
My husband likes them. I used the landmark an used about 1/3 less sweetener. I a heaping tablespoon of espresso powder too.
Espresso powder! Oooh. What a great idea! Thanks for the tip. I’m glad you liked them. :)
Wow! This is the best cookie recipe I’ve ever had! I made it exactly as you listed out, opting for Lakanto monk fruit sweetener instead of sugar. I also made them smaller, getting 15 or 16 cookies, adjusted the baking time down to 9 minutes, and they were the most perfect cookie I’ve ever had! Warm fresh out of the oven, or room temp in the following days, the outside stayed slightly firm while the inside was soft and chewy. One question, any estimate on how many calories is in each one of these? Well done!!!
Woohoo! I’m so happy to hear that! Thanks for sharing the baking time when making them smaller. :) I don’t have that info. Check out the last question in the questions section on why. :) Thanks a bunch for your comment!
Thank you for the recipe! right now, my dough is in the fridge to set. I didn’t have any vanilla extract, but I sub it with a little bit of vanilla almond milk. Is it going to be okay?
I’m so sorry for just now seeing your question! Yes, that sounds fine. I hope it came out well! :)
I tried several other online recipes for cookies with these same ingredients and they came out falling apart and either greasy or too dry. This recipe somehow was a total game changer! I didn’t have almond butter so used natural peanut butter- but made everything else by the book. I also don’t have a mixer so I combined all the ingredients by hand. Cookies are incredible- make sure you let them cool to get the best texture.
I’m so happy that you found a recipe that finally works well! And awesome that peanut butter worked well for you. :) Thanks a ton for your comment!
sorry, my rating didnt come out right the first time
Thanks for coming back to rate it! :)
I made these, but I played around because I didn’t want to use sugar. I used soft bananas, about 3/4 cup, instead and they came out perfect. Soft and chewy and not too sweet. Thanks!
Oh, wow. I’m shocked that that worked! It’s really surprising that they came out chewy when reducing the sugar so much. I’m really excited to try your version! Thanks for sharing. I’m glad it worked out well. :)
These are great! I made them with brown sugar and butter. How would you recommend storing them if you make a lot at one time? Can you freeze?
Yes, you can freeze them! You can also refrigerate them. Whatever you prefer. I’m glad you enjoyed them!
They freeze perfectly! I couldn’t tell the difference.
Absolutely delicious! Great flavor and chewy consistency. Thank you for the recipe!
You’re welcome! I’m so glad that you liked them. :) Thanks for your comment!
The best chocolate chip cookie I ever made. Thank you!
Woohoo! I’m happy to hear that. :D You’re welcome and thank you for your comment!
Thanks for the recipe. I made it these paleo beauties this afternoon for me and a non-paleo cookie for my spouse.
And we both agreed that mine are 100x tastier.
Aww, yay! So glad to hear that. Thanks so much for your feedback! :)
Hi Erin,
First of: this recipe is delicious, thank you for sharing.
Second: regarding the almond flour. I also live in Germany, and I buy the almond flour from DM. It comes in 300g packages (Mandel Mehl) and it is always finely grounded (always). You can find it next to the coconut flower, chia seeds, and other paleo flours and seeds. I think the one in 100g packages you found in supermarket at the backing section. Maybe this helps for the next backing experience.
I’m so glad you liked it! That’s actually the wrong kind of flour. Mandelmehl (I checked the DM package to make sure it’s also true for that one) is partially de-oiled almond flour – a product that we don’t even have in the US. So these cookies come out drier and more crumbly when using that. But if it worked for you in this recipe, then great. :) What you need in US recipes calling for almond flour is gemahlene Mandeln. Thanks for your comment!
This is the best Paleo cookie recipe ever. I was wondering if you have any nutritional information.
I’m so glad you like them! Please check out the last question in the post. :)
Delicious!!! Made these Friday night, straight out of the oven, I thought “eh, they’re ok” the next morning after they’d solidified and the flavors had settled, holy moly, delicious! They were gone by Sunday night :( !
I’m sorry for just now seeing your comment! I’m so happy that you didn’t throw them away or something until they had solidified. ;) I actually love them straight from the oven, though. I usually don’t let mine exist overnight. :D Thanks for your feedback!
I followed this recipe exactly and oh my goodness it is so good! My cookies turned out so chewy, tasty and rich in flavour! Also thank you for all the tips and notes it was very helpful. Everyone who had a cookie asked for the recipe!
I’m sorry for just now seeing your comment! Things have been chaotic here. I’m really happy that you liked the cookies and thought the tips and notes were useful. :) And how awesome that everyone asks for the recipe! Yay! Thanks a ton for your comment and sorry again for the slow reply.
Based on the reviews, you know these cookies are “THE BOMB”!!! My husband will be so happy! Thank you for creating this recipe!!!
Haha. You’re welcome! I hope you’ll both love them! :D
I love these cookies!! I’ll admit, I use regular chocolate chips so not truly paleo in our house but they are hands-down the best chocolate chip cookies out there! (And I’ve tried many since it’s my hubby’s favorite.) They come together so easily and I actually make them smaller with a 1.5t scoop so we get more out of the batch for the kiddos. They are a fan favorite everywhere we go! Thank you so much for all your wonderful recipes – they are reliable and delicious!
I’m really sorry for just now seeing your comment. I just found it in spam for whatever reason! I’m happy to hear that you enjoy the cookies and the other recipes, too! :) It’s always nice to hear that. Thanks again and sorry for the ridiculously slow reply!
I just made my 1st batch. WOW!!! These cookies are delish! This recipe is a keeper.
So happy to hear that it’s a keeper! :D Thanks for your feedback!
This is my go to cookie. Tonight I used almond butter but often I just use kraft peanut butter from the cupboard. both are amazing. I use brown sugar instead of coconut sugar as that is what I have on hand.
I’m so sorry for just now seeing your comment! It landed in spam for some weird reason. I’m happy to hear that Kraft peanut butter works well. The normal kind or the “natural” kind? Sorry again and thanks for your feedback!
OK I’ve made these cookies over 50 times by now and have not left a review. Shame on me! Every time I make them nobody even knows that their grain free! They are a hit at every party that I bring them to. Thank you so much for this amazing recipe!
You’re welcome and thank you for leaving a comment this time! I’m always happy to get new comments, even on this recipe that already has a bunch. :) That’s awesome that nobody knows they’re grain-free! That’s always my goal with my grain-free recipes. Thanks again for your feedback!
My goodness! I made these twice already and they are SO GOOD! I used coconut oil and bobs red mill paleo flour mix…1-1/4 cups. The whole family loved them and typically they are hard to please when it comes to paleo snacks and treats.
Oh cool! Awesome to know about Bob’s Paleo Mix. I have some of that and will have to try it. Did they come out looking like the ones in the pictures? Thanks a ton for the tip and your comment!
They came out just like the picture! Soft, thick, and chewy! I used the Bob’s Red Mill Paleo Flour Mix with great success, but the Bob’s Red Mill Paleo Pancake and Waffle Flour Mix DOES NOT WORK AS WELL! I had accidentally bought the wrong one and tried it out anyways. They were still yummy but very flat.
I’m so sorry for just now seeing your comment! It landed in spam for some weird reason. I’m really glad that they came out well with the Paleo Flour Mix. That’s good to know! Thanks a ton for your tip and sorry again for my slow reply.
These are the ONLY chocolate chip cookies I make now. These are by far the best. Where is your blue ribbon??? I’m so happy you also give a monk fruit sweetener version, my father will be thrilled. He has diabetes so gluten free and sugar free!?!? Win win. Thank you for sharing
Aww, yeah! I’m taking your comment as a bestowing of a blue ribbon. 😂 Thank you! I’m happy that the monkfruit version will be useful for your dad. Hope he enjoys them! Thanks for your feedback (and the ribbon :))
OK – I’ve told you this, I think, but G.O.A.T. recipe here! FR! So tonight I made them in the 8″ pan, and it was about 20 minutes to something I’d call a Perfect Blondie! So. Good. I did not chill the batter first as I do with the cookies, so it was faster and easier than ever and just BRILLIANT. Not sure I’ll even bother with cookies again – these are so easy and fabulous! Cheers, and THANKS AGAIN FOR THIS ONE!!
I make them as bars, too! Saves several minutes. :D I keep forgetting to write down the baking time, though, so thanks for that! (although I could have sworn I bake mine a less less – like 13 minutes?!). I’ll have to remember to note it next time. You’re so welcome for the recipe and it’s nice to hear from you again! :)
These cookies are AH-MAZING! I’m just curious if you happen to know the nutritional value of them? I know we don’t all use the same ingredients but for those of us who did.
I don’t have the nutritional info (like I said in the questions section, I’m not actually allowed to post that stuff!) but you could use this recipe analyzer for the nutritional profile. I’m so glad you like the cookies! :) Thanks for your comment.
Unrefined or refined coconut oil?
Sorry for just now seeing your question! It’s up to you. Most people seem to use unrefined but some prefer them with refined for zero coconut taste.
This may have been asked before- is almond flour the same as almond meal? If so is almond meal okay for this recipe?
It’s okay to use! Almond flour is always blanched and almond meal is usually not blanched. So there will be little bits of skin in them. And they might come out a little bit greasier than with almond flour.
I am allergic to coconut flour, what will happen if I leave it out?
They’ll be greasy and probably fall apart more easily. A few commenters have said that oat flour works as a sub, in case you can have grains!
I have made these many times. We LOVE them! I haven’t tried yet, but my favorite cookie is a kitchen sink cookie. What do you think about adding, caramels, sea salt and pretzel bits? I need a great base like this to make them. Suggestions?
I’m so sorry for just now seeing your question! It landed up in spam for some reason and I haven’t checked for a while as we’ve been dealing with regular flu and then stomach flu and a neverending winter of illness. Anyway! I’m so glad you like the cookies. I think you can add whatever add-ins you want to this recipe, as long as you don’t add too many! I’ve done that and then the cookies don’t hold together. If you try it out, I’d love to hear how it goes! Sorry again for my slow reply.
I don’t usually comment, but yum. These are really terrific. Thanks for sharing. 5 stars for sure.
Thank you! I’m so happy you enjoyed them. Sorry for my late reply! We’ve been sick the last few sicks.
Made these with a kiddo as a healthy alternative to the traditional variety, and man did they turn out amazingly!! The whole family loved them and not only did they taste great, the looked beautiful too!! Will be making these on the regular!!
I’m so sorry for just now seeing your comment! We’ve had the flu / other fun stuff for the last few weeks. I’m so glad that you and your family enjoyed the cookies! It’s always nice to hear that they’ll be a new regular. :) Thanks for your feedback and sorry again!
Hi,
Thanks for the recipe, what can I use instead of almond flour?
Hi, thanks! Please read “Can I use something instead of almond flour?” under the subs questions section. :)
These are perfectly chewy and delicious. They even puffed up and held their shape. I would definitely rate this as a 5 star recipe. Thanks for posting it.
You’re welcome! I’m so glad that they worked out well for you. I like the puffiness, too. :D Thanks for your comment!
Okay. What did I do wrong? 😢
They taste great, but I have to scoop them up with a spoon cause they aren’t solid enough to pick up.
Did you let them cool completely on the cookie sheets? Make any subs / changes at all to the recipe?
5 Heart rating
Thank you! :)
These are toooo good! I made homemade chocolate chips to use. Yummo!!! Thank you for sharing!
You’re welcome and thank you for the review and for coming back to leave a rating! :) Is the homemade chocolate chip recipe online? I’d love to try a recipe that doesn’t melt in the oven! Thanks. :)
https://sugarfreelondoner.com/sugar-free-chocolate-chips/
There you go! I used a chocolate colored cocoa butter disc. I also had to add a little coconut oil to make it viscous enough to spread. The ones I made were really yummy!
Oh, thanks! Very helpful. :) I’m excited to try it out!
I used this recipe with butter, pyure brand stevia, unsweetened chocolate chips and sugar free pure almond butter. The chips would not mix into the dough, they kept dislodging from the dough and falling to the bottom of the bowl. I had to roll each cookie with chips before putting on sheet, I’ve never had this happen with any other dough mixture. They cooked well but are dry and taste only the stevia. If I ever use this recipe again I’ll use less stevia and maybe use a different brand of sugar free chips…. But honestly I don’t know if it would be worth the time and money. Do you have any suggestions?
Was your coconut oil at all melty? If so, that would cause that problem. If not, I’m certain it’s the sweetener. Is Pyure meant as a 1-to-1 sub for brown sugar? Even if it is, sometimes low-carb sweeteners just don’t work well as subs in cookie recipes (I find almost all of them to be terrible). :/ I’ve only tried it with the listed sweeteners.
I used 4 packets (0.07 grams each) of Truvia brand stevia and 1/4 cup of maple syrup as replacement for brown sugar and they turned out great.
Thanks for the tip! (and sorry for just now seeing it!)
Hello, I plan to make these cookies but I don’t have any ground chia nor a way to grind the ones I have. Can you substitute a flax egg for the chia egg?
I appreciate all the comments, I am looking forward to trying this recipe.
Yes! I talk about flax eggs in the subs section of the post. :)
I just made these cookies and they are great. Very soft and thick. I really wanted chocolate chip cookies tonight, but I don’t have any almond butter. So, I used peanut butter (chunky) and they came out great! The whole family loves them. I am definitely, trying more recipes.
I’m so sorry for just now seeing your comment! A bunch of comments landed up in spam over the holidays for some reason. I’m really glad that you enjoyed the cookies! And awesome that it worked well with peanut butter. :) Thanks for your feedback!
I just made these cookies and they are amazing!! So good! I noticed that you mentioned to eat them in 3 days. Would they last longer in the fridge/freezer? Will they just be stale or do they go bad? I’m new to Paleo so I’m still trying to figure out how all of this stuff works!
They actually last longer at room temperature but they’re just better when eaten within 3. :) You can refrigerate or freeze them! I’m glad you liked them. :)
These are truly fabulous! The only problem will be not eating all of them in one sitting! You are a genius! My other paleo cookie recipe was very flat and greasy. Thank you from the bottom of my heart for figuring out the secret!
You’re welcome! I’m so glad that you enjoyed them. :) And I guess that’s not such a terrible problem to have. :D Thanks for your feedback!
This is hands down the best recipe I’ve ever used for chocolate chip cookies. And I am not kidding when I say that the so called ”real” version of cookies can’t hold a candle to these. The texture taste mouthfeel everything is amazing. I’ve been making it since 3.5 years atleast and I usually use butter because I love the taste of butter in baked goods. I find the quantity of sweetener a little too much do 120 gms suffices for our taste buds. I have now started making a keto version of these cookies with sukrin brown sugar replacement and stevia Sweetened chocolate chips and they taste just as good just don’t spread as much. Thankyou so much for this recipe. ❤️
I’m so sorry for just now seeing your comment! I’m really happy that you like cookies so much and enjoy the low-carb version as well. :) Thanks for your feedback and sorry again!
These turned out fabulous even tho I did not have any coconut sugar, so I used a scant cup of honey. I also doubled the recipe with no problem. Thank you for this great recipe!
Oh wow. I’m surprised that they came out well with honey! Thanks for your feedback. :)
I have made this recipe 4-5 times in the last couple of months. I have been making them low carb and to me it is the best low carb cookie recipe that I have come across. So I have been using Swerve brown or Truvia brown sugar substitute in place of the coconut sugar. The only difference I find is I don’t typically need as much almond flour in the recipe as your recipe calls for. Like I usually double the recipe when I make them and I use about 1 – 1 1/4 cups of almond flour when doubling the recipe.
Oh interesting that you’re almost halving the almond flour! I’ll have to try them that way and see how they compare. Thanks for the tip! I’m so glad that you think they’re the best (with your change!). Thanks as always for your feedback. :)
Hi I just made your cookies last night and they are DELISH! My sister wants to make them but can’t have almond flour and I was wondering if there was a substitute for that flour?
Thanks!
Again… SOOOO GOOD!
Hi! I’m happy you enjoyed them. :) Can she have other nut flours? Hazelnut flour / meal should work fine! Unfortunately there aren’t any non-nut subs for almond flour but I link to my all coconut flour version of these cookies in the post. :)
How is the nutritional value broken down
You could use this recipe analyzer for the nutritional profile.
Can dough be ftozen
Yes!
Thank you for this paleo chocolate chip cookie recipe! I’ve tried a couple of different paleo chocolate chip cookie recipes, and they were good but the cookies were soft. I missed the crunchiness of the “standard” chocolate chip cookie until I tried your recipe – wonderful! I took a batch to the Bible study group I attend, and they said “these cookies are good!” I made them small enough to make 12 and they were still a good size. I came home with an empty container. This recipe will be my go-to when it’s time to make more chocolate chip cookies!
Yay! I’m glad that you have a new go-to. :) And how awesome that the study group enjoyed them and ate them all up! Thanks for your feedback. :)
OMG! You are right! It is really PERFECT! I just made it tonight and my teenager keeps coming back for more cookies while it is still on the cooking rack! I love love it!!!
Haha, yay! So glad you and your kid enjoyed them! Thanks for your comment. :)
This looks so yum that I cant wait to have one right away. But I can’t have one because I m on diet. I will surely have this once I m done with diet or will have a cheat day in between ;)
I hope it’ll be worth the cheat! ;)
We have been making this recipe for several years! It is THE BEST paleo cookie out there! We like to make them big too! We also freeze the scoops then bag them up and they way we can make 2 fresh baked cookies for a treat. They bake beautifully straight from the freezer as well! I have made them Keto using brown sugar swerve and Lilly’s chocolate chips and they are good too! But nothing is better than the original recipe with coconut sugar and Good Life chocolate chips! Thanks for creating the best cookie recipe and sharing it!
You’re welcome! I’m so happy that you’ve been making and enjoying them all these years. :) I also love having a stash in the freezer so you can bake them up fresh and not have to worry about eating 8 cookies in one night. I might have done that a few times. ;) Thanks a bunch for your feedback!
I NEVER comment on recipes, but these cookies were beyond incredible. Nobody knew they were Paleo and I have been told that I have bring them to every family event going forward. I’ll never need another chocolate chip cookie recipe! Thanks, Erin!
Woohoo, yay! So glad to hear that! Thanks for taking the time to comment on the recipe. :) I really appreciate it (and sorry for my slow reply).
Another excellent recipe! I weighed the ingredients… Used butter and coconut sugar and they turned out perfect! My children are impressed!!! Thank you so much!
You’re welcome! I’m glad the kids liked them and that you’re enjoying the recipes. :D Thanks for your feedback!
I have been making these cookies for a long time now. All my customers I cook for, these are their favorite cookies. Almond flour does not agree w/me anymore.
I’m so glad they like them! Have you seen that there’s an all coconut flour version linked to in post?! Please try them! They’re just as amazing. :)
Made these with my toddler son and nieces. Made them smaller and got quite a few from the mixture. By the evening they were all gone.. everyone LOVED them! For some reason mine never bake flat lol but they were definitely delicious!v Could be becuase the mixture became quite oily by the time I mixed everything in. I used all paleo ingredients as per the recipe.
I’m glad that everyone enjoyed them! :) Was your coconut oil firm or kind of melty? If it was slightly melty, that would explain the greasy dough issue! Thank for your feedback.
I refrigerated it so it was very firm at the start but I must have worked the mixture too much as by the end of it, it was quite oily. Will try to be quicker next time and it will probably be easier when the weather is cooler. It’s horribly hot and humid here in Malta at present.
Ah, okay. If it’s horribly hot, I can see that being a problem. I hope next time goes better! :)
I made this with tahini as a sub for the almond butter. They were delicious! Chewy and tasty.
Yum! That sounds delicious. :) Thanks for the tip!
THIS WAS AMAZING! I used a nut flour blend instead of the almond flour and they still came out amazing. Kudos to you for figuring this out for all of us who are making lifestyle changes!
I’m so glad you enjoyed them! What nut flour blend did you use? Thanks for the tip and sorry for my slow reply (I just got back from vacation!).
I made these last night. Three words. OMG. I cannot stop eating these. LOL I’m a cookie connoisseur and when I realized that gluten gave me the jitters, I wondered if I’d ever be able to enjoy my favorite dessert.
Enter your website and your recipe.
Only changes I made were to use ghee instead of coconut oil or butter. And I used a flaxseed egg instead of a real egg. In my humble opinion, a perfect chocolate chip cookie consists of crunchiness on the perimeter and gooeyness in the middle.
I’ll admit though, I wasn’t a believer at first. I worried when these first came out the oven because they were soooo goeey. I honestly believed I did something wrong and worried if the lack of a real egg prevented them from binding properly. But I folded your advice, let them cool down completely and they solidified into the perfection that they now are…
Next time I will use the coconut oil and see if they come out just as good. Do you think using coconut oil will cut down the crunchiness perimeter? Either way, worth a shot. And if it’s a winner, that’ll make it a truly vegan chocolate chip and the best one I’ve ever eaten in my life.
Clearly, I’m a fan. I’ve never taken the time to write a comment on a recipe before but here I am. Thank you for sharing these amazing recipe with the world. May you be blessed, and your children, and your children’s children. 👏🏽😂
I’m so sorry for just now answering your super nice comment! I just got back from vacation. I’m really glad that you enjoyed the cookies so much. :) I’ve never used ghee so I’m not sure how that version compares to the coconut oil one. But I can say that they’re nice and crunchy on the outside! At least I think so. Thank you for taking the time to leave such a thoughtful comment! I really appreciate it. :) It made my day!
Forgive me because I’m new to paleo/vegan baking, but I had a few questions. I made these last night and the flavor was incredible but my cookies were pretty gritty/grainy and crumbled when we tried to eat them. I followed everything exactly, but used dark brown sugar and a chia egg. Just curious if anyone can recommend an adjustment to try or maybe why they were that texture. Living in a small town I didn’t have any Bobs Red Mill almond flour, wondering if my almond flour maybe didn’t have the best texture to begin. Thanks so much in advance! This absolutely tastes like the perfect recipe!
Hello! I’m so sorry for just now replying to your question. I was on vacation and just got back. I’ve gotten a lot of feedback on this recipe but people haven’t really mentioned them being gritty. Do you have a scale? If so, I recommend using it to ensure that you’re not measuring out too much flour. That’s the only thing I can think of! Sorry I don’t have a more definite answer for you. I’m glad you enjoyed the taste, though! Thanks for your feedback and sorry again for my slow answer.
I made these paleo chocolate chip cookies for the super bowl party and it was a crowd favorite. Thanks in advance and also for sharing, Erin ;)
You’re welcome and thank you for your feedback! I’m so happy that they were a hit. :) Sorry for my slow reply.
Omg! These cookies are AMAZING! My kids and husband aren’t 100% paleo and these devoured these cookies!
I used mini chocolate chips, 1/2 butter and 1/2 coconut oil, 1 tsp of vanilla extract, and 1/2 tsp of almond extract.
Oooh, almond extract! I love adding that to sweets. :) Thanks for the tip and for your feedback! Sorry for my slow reply.
I baked these cookies and they look just like yours, however they tasted like they needed a lot more sugar and they seemed to taste oily. I used butter and coconut sugar. I followed the directions to a T. What could I have done wrong?
Hmm. I have a huge sweet tooth and think they’re pretty sweet and some people have said that these are actually too sweet for them so I’m thinking maybe you measured your coconut sugar differently than I do. Do you have a scale? If so, definitely use it next time! Or it could be that you packed the almond flour. That would also explain it!
How many carbs are in these cookies. A friend of mine said that there are about 12 carbs per cookie. Just wondering if you put this anywhere. :)
Also, these are very good with white chocolate chips as well.
I don’t have the calories but you could use this recipe analyzer for the nutritional profile. :)
I’ve probably made these cookies 30 times! My family is obsessed! Best cookies ever!
Woohoo! I’m so glad you think so! And wow, 30 times! Just like me. :D Thanks for your feedback and sorry for the slow reply!
I’m excited to try this recipe. I’ve been trying to avoid palm oil and came to the realization that every single Paleo storebought cookie has palm oil :[ So I’ll try making it from scratch this time.
I hope that you’ll love these as much as we did! I’d love to hear what you think. :) (and sorry for my slow reply!)
I’ll come back and let you know when I do try it :)
These Perfect Paleo Chocolate Chip Cookies are so Instagrammable and adorable! As you know I made it a short while ago and it was lovely! Thx, Erin for sharing!
You’re welcome! I’m really glad that you liked the cookies. And thank you for your feedback. :)
I never post but I had to for this recipe. I have tried many different paleo chocolate chip recipes and this is by far the best one yet!!! I didn’t have almond butter so I used the MaraNatha no added salt/sugar peanut butter and it turned out great. Thanks so much for sharing your recipe!
You’re welcome! And thanks for sharing your feedback. :) It’s great to know the specific type of peanut butter you used! Thanks for the tip. :)
Ive made several different paleo cookies and these were my winner. Fantastic recipe, they really do taste like a reg unhealthy cookie lol. Would doubling the recipe work or would there be any adjustments?
I’ve made up to 4x this recipe without issue! I’m really happy that you like them so much. :) Thanks for your comment!
Very good recipe. Will try this out this week . Can we use ghee instead of butter? Also Can we use store bought almond butter ? Do they turn out ok if we skip almond butter ?
Yes, yes and no. :) Hope you’ll enjoy them!
These cookies are amazing! I just made them for the second time, this time using all butter. And!! I added one teaspoon of espresso powder to the dough. I’ve never done that before, don’t know what got into me but I’m so glad it did. Delicious! Thank you so much for this recipe.
You’re welcome! I’m definitely going to try espresso powder next time. Sounds so good! Thanks for your comment. :)
I love this recipe! It always comes out amazing! Crunchy on the outside and gooey in the middle even if I stuff it up or add different things or forget to combine things properly, they still come out perfect. Thanks for all the trialling to get the balance right. Definitely grateful for Bob’s Red Mill Almond flour, too!
I’m glad that it works well even when messing it up! :D You’re welcome for the trialing. It was tasty, at least. ;) Thanks so much for your comment!
Just took 8 out of the oven. These are a winner. Perfect look, size, but most importantly taste! Used butter, coconut sugar, almond butter with almond chunks, and a little cocoa coconut almond butter(fancy). Going to serve them to husband , son, son in law for dessert!!
I’m happy that you liked them! I hope that the boys liked them, too. :) Thanks for your comment!
I made this today and they were delicious! My family has had to make some dietary changes for health reasons, we are now dairy, gluten and egg free. I used the nutiva shortening, Aquafab for the eggs (not fans of the flax eggs) and they turned out so well. Anyone looking for egg substitute definitely recommend the aquafab has the consistency of an egg white. I will definitely be making this one again.
I’m so glad it worked out well! I think you’re the first to mention an aquafab sub for this recipe. It’s great to know that it works! Thanks for your feedback. :)
Hi! I made these last night (I was stoked because it’s rare I have ALL the ingredients) and they were fantastic. I made 8 big ones and absolutely LOVED the chewiness. The size was perfect – I was a little short on coconut sugar but that’s okay, it was still DELISH! My husband and I had one each and knew we couldn’t stop at that. I stopped myself before having 3 but it was hard.
Haha. Stopping at 2 is very admirable and impressive! I’m really happy that you liked them so much. :) Thanks for your comment!
I was pleasantly surprised at how good these are, I used butter and the brown sugar option and they turned out very good. Will be one of my go sweets. Thanks for the recipe.
I’m sorry for just now seeing your comment! I’m happy that you were surprised by their yumminess. :) Thank you for your feedback!
I have made these so many times that I know the recipe by heart. We always have them on hand. They freeze well so I double the batch. Subs I’ve made successfully: half almond butter/half tahini, cutting back the sugar to 1 cup (double recipe). Half almond flour/almond meal. I have also added coconut, nuts, dried cherries and use half chips and half a chopped unsweetened bar of chocolate. A great recipe as it’s flexible – my edits are generally based on using what I have hand. They always turn out delicious.
I’m sorry for just now seeing your comment! I’m really glad that all your edits have worked out well and I love that you’re able to always have them on hand. I can’t keep myself from them long enough to keep any kind of supply. ;) Thanks for your feedback!
Could I use a flax egg instead of chia egg?
Yes!
These cookies are amazing, I just have one question. I’m wanting to make them for my mother in law who is diabetic. Can I use an artificial sweetener because the coconut sugar contains too much sugar and carbs? I chose to do the 16 smaller cookies and if I did my math right it comes out to 7.2g sugar and 8.1g carbs per cookie from the coconut sugar.
Hello and sorry for just now seeing your question! I haven’t made these with artificial sweetener but many of the commenters have with success. Do you have one that you use that’s a good replacement for brown sugar? If so, that’ll probably work in these!
Have you tried doing these as bars?
Yes! A 8″x8″ pan works great.
I thought my baking days were over when my doc put me on a grain free/dairy free diet. But then I found this recipe. I made them with hazelnut flour and hazelnut butter since I am allergic to almonds. I chose to use coconut sugar and compromised by using 3 TBSP butter (because the one dairy thing I can have is organic butter) and 3 TBSP coconut oil. I also used bittersweet chocolate chips. Hubby said they are the best cchip cookies he’s ever had. I like them, too. Thanks.
I’m so glad that you and your husband enjoyed them and that you have figured out that your baking days aren’t over! There are so many yummy grain-free and dairy-free recipes. :) An all hazelnut version sounds so tasty. Thanks for your comment!
Do you have the nutritional value for these cookies? I’m most concerned about the carbs and fat?
I don’t have that info but you could use this recipe analyzer for the nutritional profile. :)
I can’t believe you won’t post nutritional values.
I live in Germany and I’m legally not allowed to post nutritional information. I hope that’s an acceptable reason for you!
Erin, thank you for developing all of these amazing recipes and testing them out until they’re perfect, then posting all of your hard work here for us… for free! Every one I’ve tried has become a family favorite in my house! Your recipes make our healthy life a little sweeter!! xo
I’m sorry for just now seeing your super nice comment! Thanks for being so appreciative of the recipes and I’m really happy that they’ve become family favorites. :) Your comment made my day! Thanks again.
So delicious! I doubled the recipe, added cinnamon, and 2 cups chocolate chips was perfect! Thank you for sharing!
You’re welcome! Cinnamon sounds like a delicious addition. Yum! Thanks for your comment. :)
I love these cookies! I made a double batch!. Can I freeze the extra dough?
Thanks You!
I’m sorry for just now seeing your comment! Yes, you can freeze the dough. :)
Absolutely delicious! Mine made 23 good size, medium cookies, not minis but not giant either. I used the coconut oil and brown sugar options with just one cup of mini-chips. Wow!
I’m sorry for just now seeing your comment! I’m really glad that you enjoyed the cookies. :) Thanks for your feedback!
These are, hands down, the best “paleo” cookies I’ve tried! Thank you so much for such an amazing recipe! My son finally has a cookie to take into school on kids’ birthdays that he’s more excited about than the cupcakes everyone else gets to eat that he can’t have!!
Aww, yay! How awesome that he’s more excited about these cookies than the cupcakes the other kids get. :D Thanks for your comment!
Hi! I have loved your recipe here for years. Thank you! I’m bringing it to a dinner today, and watched the video you now have up here- it shows the use of dry milk, but that’s not in the actual recipe you have posted here. How much dry milk do you use, and why is it important? How does it change the texture/spreadability?
Thank you.
Lol- never mind. MIX, not milk. I see that now.
Whoops, sorry! I just now saw your second comment. I’m glad you got it figured out in time! :)
Hello! I’m so very sorry for just now seeing your question. The video says “dry mix” (as in flour, baking soda, etc.) and not “dry milk.” :) Hopefully you were still able to make them! I’m happy to hear that you like the cookies and sorry again!
I may have already sent a comment before about these cookies; however I need to tell you how truly wonderful they are. Several people I work with have dietary restrictions so I always bring something they can eat when we have parties. But everyone seems to love these. I overheard a conversation where this guy, who has no dietary restrictions, was grabbing one of these cookies and someone told him- “You know those are vegan/gluten free!?” And he said, “Yes, they are great, they just melt in your mouth.” I do put signs to let people know they are vegan/gluten free.
Thanks for so many wonderful recipes that I can make for my friends.
You’re welcome for the recipes! That’s so nice of you to make cookies for the people with dietary restrictions. I doubt many other people do that. I love the conversation you overheard. :) Thanks for your nice comment!
My only negative comment is that these are absolutely addicting! Very soft and my kids even love them. My son said it tastes like a muffin cookie.I make them once a week now and keep the left overs in the freezer so I don’t eat all of them at once.
Haha. Not the worst negative comment, I suppose. :) That’s a good idea to keep them in the freezer! They’re hard to resist. Thanks for your comment!
Currently I’m doing the whole life challenge and I’m nearing the end of the 6 weeks but craved some yummy cookies. I’m so glad I stumbled across this recipe, because they are fabulous! Instead of chocolate chips I took a 1/4 of the final dough, added raw Cacao powder and rolled into the center before refrigerating. When I cut the cookie dough they had a chocolate center. I don’t even miss the chocolate chips!
Oh, wow. What a great idea with the chocolate center! I don’t think I’ve ever seen something like that. So creative. :) I’m glad you found some cookies that work for your challenge. Thanks for your feedback and sorry for my slow reply!
The Best!! I’ve tried a lot of Paleo cookies and these are by far the most delicious. I used cashew butter instead of almond and added macadamia nuts and collegen peptides for extra protein. Amazing!!
Yum! Your version sounds delicious! I’ll have to try that. :) I’m thrilled that you think they’re the best paleo cookies! Thanks for your feedback and sorry for my slow reply.
These are absolutely amazing cookies and I crave them more than regular, sweet cookies that I used to absolutely love. Thank you for the recipe!! I am wondering though… for some reason, when I ball up these cookies, they don’t flatten out after baking. They stay balled up. Still delicious, but looks more like dough bites than cookies. Anything I might be doing wrong? I do use 1/4 cup of brown sugar instead of 3/4 but that’s the only change. Your advice would be great! Thank you!
I’m very sorry for just now seeing your question! The reason why they don’t spread is the big reduction in sugar. Sugar has all kinds of magical properties that does wonders for cookies and unfortunately only using a third means they won’t come out as they’re supposed to. But as long as they’re tasty, I suppose all is good, right? :) I’ll have to try your version! Thanks for your comment and sorry again for my slow answer.
Thank you! I’m paleo and am trying to convert my husband. He loves chocolate chip cookies and he loved these. I made a few changes for him. I used arrowroot flour instead of coconut flour and more butter instead of almond butter for a total of 12 Tbs of butter. I also accidentally used 2c of almond instead of 1. He loved them and said they were close to toll house. ❤️❤️❤️❤️❤️
Oh, wow! That’s crazy that they worked out well with double the almond flour. But maybe it makes sense since you use arrowroot instead of coconut flour (which absorbs way less liquid than coconut flour). I’m so glad that you and your husband both enjoyed the cookies! Thanks a bunch for your feedback and my apologies for my very slow reply!
I think they are by far the best Paleo baked good I have come across! They are soft, delicious and the texture is perfect. Thanks for the recipe this one is definitely a keeper!
You’re welcome for the recipes! I’m thrilled that you think they’re the best. :) Thanks for your feedback and I’m sorry for just now seeing your comment!
Hi Erin,
These cookie are INSANELY GOOD. Thank you for sharing your recipe. However, question for you… I would like to reduce the fat just a little to make them less caloric. Do you think I could reduce the coconut oil without sacrificing taste and texture? Thanks in advance for your reply. Jessica
Hello and I’m so sorry for only seeing your comment now! Reducing the oil won’t change the taste but will make them more cake-like. Maybe try reducing a tablespoon per batch until you don’t like them anymore? :) Sorry again for my slow reply!
I made them withour the almond butter and they turned perrrrfect i just put 100 gr of chocolate. There you have some calories saved it :)
Haha. Thanks for the tip on how to save some calories. :D I’m glad you liked them!
Hello, thanks for the recipe. They are delicious. Would there be anything in it that would cause green flakes? I made them 24 hours ago and today when I broke one open I could see like little green crumbs. The craziest thing. I didn’t know if any of the ingredients would cause that coloring. Thank you
I’m so very sorry for just now seeing your question! Did you use sunflower seed butter? Because that combined with baking soda makes stuff turn green. :) Thanks for your feedback and sorry again for my super slow reply!
Erin, you are a genius ! Batter and cooked cookie taste like they have brown sugar in them ! I need sugar free and gluten free; made these with 1/2 c. xylitol and 1/2 tsp pure stevia (I use NOW better stevia) and 1/2 c. of lily’s chocolate chips. Family loved them !!!!! I haven’t had chocolate chip cookies in years. Oh, and I was surprised how they spread – I got 26 medium sized cookies – and they were very satisfying just eating 2. Great recipe !!!!!!!!!
I’m so sorry for just now seeing your nice comment! That’s awesome that they came out well with xylitol. What brand did you use? I’d like to try it, too! I tried making these with a different low-carb sweetener and they didn’t spread at all. Thanks a bunch for your feedback and sorry again!
I went Paleo about 2 months ago for health reasons and sweets is something that I have missed terribly, especially my homemade milk chocolate chip cookies. I saw this recipe with all of the rave reviews and thought I would give it a try (even with the dark chocolate chips.) Let’s just say I was blown away. The taste and texture is incredible. Thank you so much for posting this, it has filled a void in my chocolate sweet tooth.
Aww, yay! I’m so very glad to hear that you no longer have to miss sweets. Thanks so much for your comment! I have lots more paleo desserts that you might like. :)
I was wondering if there is a difference in taste using coconut sugar. This is one of my favorite recipes and I have made it many times with the brown sugar.
I’m sorry for just now seeing your question! I prefer them with coconut sugar as they have a deeper more caramel-like (very subtle) flavor.
Thank you for your response. Everyone loves these cookies and asks for the recipe. I always hear the comment that they taste like regular chocolate chip cookies. My teenage son was even surprised to hear that they were GF. Also, the dough rolls easily into balls and bakes into these perfect round cookies that look like they came from a professional bakery. Thanks for sharing this fabulous recipe:)
As you can see, I’m having issues with the comments. Sorry. :( I’m so glad that you think they’re like from a bakery! That’s great. :) And how awesome that your son can’t even tell that they’re GF! Thanks for your feedback and sorry again for the slow reply.
Oh my gosh, I am so glad I found this recipe. I needed to bake some cookies for a friend with special dietary needs and tried a few that I wouldn’t give my dog. These were perfect on the first try. Thank you so much!
Haha. I’m happy these were good enough to share with your dog and your friend! :D Thanks for your comment!
Hi! Btw these cookies are terrific! I would like to know the carb and calorie amount if possible. I keep thinking no way are these paleo, LOL! Thank you!!
Hi there! I’m happy you enjoyed them. :) And they’re indeed paleo as long as you stick to paleo ingredients. :D I don’t have the nutritional info but you could use this recipe analyzer.
I really want to make this recipe but I don’t have an electric mixer or handheld electric beater. Would it be naive to try to mix this by hand?
I’m new to baking :)
Thanks,
Rachel
So sorry for just now seeing your question! You can make it without but you’ll probably need to use your hands to get the coconut oil (which has to be firm and not melted) incorporated well enough.
Just wanted you to know since I have found this recipe I never use another for chocolate chip cookies! I google “Texanerin chocolate chip cookies” every time :)
Woohoo! I’m so glad to hear that. And I google the same exact thing when I want to make cookies, too. :D Thanks for your comment!
Hi Erin,
I am going to make these cookies for tomorrow evening’s book club. If they come out as amazing as everyone says, then I would like to make and send them to my son who lives in Colorado. I noticed your recipe says the cookies can be stored for up to 3 days. What happens after three days? Do they go bad? It will take at least three days for them to get to him via US mail.
Thanks, Sue
Hello! Sorry for just now seeing your question. They won’t go bad after 3 days. They’ll be fine for a week or so but I just think they’re better when fresh. :)
I refuse to use any other choc. chip cookies recipes after finding this one. I’ve made these at least 5 times and they have ruined all others for me (especially store bought). I had to share a recipe with my cousin at her bridal shower and I picked this one! :)
I’m honored that you picked this recipe! I’m sorry that they’ve ruined other cookies for you, though. Although I guess that’s kind of a good thing? ;) Thanks for your comment!
Love these cookies! I make them smaller and 48 cookies out of one batch. Yum! Can you tell me the nutritional value on this recipe?
48 cookies! Wow. That’s a good way to make them last longer. :D I don’t have that info but you could use this recipe analyzer for the nutritional profile. :) Thanks for your comment!
OMG…These really are the best Paleo Cookies EVER! Never thought I would taste a cookie that even came close to the ‘real deal’ again, thank you sooooo much for sharing this recipe! Followed it pretty closely, just didn’t have the extra 1/4 cup of chips, and made them smaller than you suggested, so reduced the bake time to about 9min. They came out PERFECT! Chewy, sweet, deliciousness!
You’re welcome! I’m really glad that you like them so much. :) And I’m with you on the thinking I’d never taste the real thing again. Paleo desserts tend to be… less than awesome. ;) Thanks for your comment!
Please update the recipe step by step directions on Pinterest. It fails to mention when to stir in dry ingredients. Luckily I’ve baked enough to know to do this step and the cookie came out delicious! Thank you for sharing.
I’m happy you liked them! I unfortunately have zero control over what shows up on Pinterest, though. I have never added any recipe directions there and can’t change what other people have added there.
I made these came out great I did substitute a little. I had homemade peanut butter instead of almond butter, I used stevia in the raw I could not find coconut sugar in my stores, and I used a chia egg and coconut oil. Other than that recipe was same. It came out great though. I am very happy with results.
I’m glad that they came out well with peanut butter and stevia! Thanks for your feedback. :)
These are absolutely incredible! I have been searching for a convincing recipe ever since I had to move to a restricted diet and these really do taste like traditional chocolate chip cookies. My sweet tooth boyfriend even eats them up so fast I have to hide them from him! I couldn’t be more pleased with how they came out. This recipe is certainly a keeper :)
Woohoo! It’s always a good thing when the guys want to gobble them up. :) Thanks for your comment! I’m happy you found a convincing recipe. :)
I tried making these with coconut oil and coconut sugar, but none of the balls flattened after 14 minutes. The balls essentially became cookie crumble when I tried to eat them. I followed the ingredients and instructions to a T. Where did I go wrong? :(
Sorry for just now seeing your question! Did you make any subs at all to the recipe? Did you weigh your flour? It could be that you really packed in the flour tightly or that you didn’t add enough coconut sugar. I’m sorry it didn’t work out well! If you didn’t use a scale last time, I recommend trying again with one. :)
These are the most AMAZING chocolate chip cookies I’ve ever had! The whole family absolutely loved them!!
Yay! I’m so happy to hear that! Always a bonus when the whole family loves them. :) Thanks for your comment!
I have been a chef for many years and had to go paleo due to health issues so I felt like I was missing out on cookies! I have to say these were the best choc chip gluten free cookies I have ever eaten felt like I was eating gluten cookies if not better! I followed the recipe to the letter I used unrefined coconut oil but I just wanted to ask what type of coconut oil do you use for this recipe refined or unrefined? Also can you use less coconut sugar? I love them as they are just thought to ask for other people sake some like less sweet things :) thanks a ton for this recipe your a blessing :)
I’m so sorry for just now seeing your comment! I didn’t realize I wouldn’t have internet at my in-laws over the holidays. :/ I’m happy to hear that you liked the cookies so much! :) I use both types but prefer refined because I don’t like any coconut taste in them. You can use a little less sugar but then the cookies probably won’t be as chewy and will be more cakey. Thanks for your comment and sorry again!
All good this recipe really was amazing thanks for your reply cheers
Girl, I have pulled a LOT of recipes off the interwebs over the years, and this one is most definitely in the top THREE of Greatest Internet Recipes of All Time! I hope you are proud of this – it’s amazing! Thank you and Happy 2019!
I’m so sorry for just now seeing your comment! I didn’t realize I wouldn’t have internet at my in-laws over the holidays. :/ I’m so happy that you think these cookies are in the top 3 internet recipes. Woohoo! What a compliment. :D Thanks for your comment and sorry again.
I have been baking gluten free for over 10 years and thought I had tried every cookie recipe out there, but alas I had not. I just made this recipe exactly as written and it is truly THE BEST GLUTEN FREE CHOCOLATE CHIP COOKIE OUT THERE! I wasn’t going to make them so big because I like to indulge in moderation but I decided to try giant cookies and I may never go back! I believe the size plays a big part in the success of this cookie but I’ll try them smaller next time and let you know the difference! I used butter and coconut sugar and followed the directions – AMAZING!
I think size matters here, too! I think most people make them smaller but I like them big. :) I’m so happy that you enjoyed the cookies and think they’re the best. :) Thanks a ton for your feedback!
Im having issue with analysis on nutritional value, more specific carb count. Can you help?
Do you have the nutritional info?
Thanks
Sorry for just now seeing your question! I don’t have that info but you could use this recipe analyzer for the nutritional profile. :)
Made these cookies, but substituted 3/4 cup banana flour for the 1 cup of almond flour & they turned out great !!
Hello,
As iam french I don’t get if you mean « almond flour flour» or « almond meal from ground almond nut »?
Because too many time in a english recipe they call for one,and i see the other one on their pictures or videos .So everybody have their own perception of this denomination « almond flour ».
And I have the same question about the « coconut flour »,is it the coconut flour flour or the ground coconut meal?
Thank a lot for the help
Hi! Sorry for just now seeing your question. In US English recipes, almond flour always means what you probably call “ground blanched almonds.” We don’t even have the deoiled / defatted “almond flour” that’s sometimes sold in other countries. Coconut flour is coconut flour. “Coconut flour is a soft flour produced from dried coconut meat.” I hope that helps!
I love these cookies! I substituted 1/2 cup Swerve for the coconut sugar and they came out with a nice texture and tasted delicious! Thank you!
Oh, that’s interesting! I’ve tried with Swerve before and they didn’t spread at all and were like little hockey pucks. Did you make any other changes? I have the hardest time with low-carb sweeteners! Thanks for your feedback. :) I’m glad that you enjoyed them!
They did not spread nicely like your pictures show. They stayed round as a hockey puck! but they tasted delicious. I thought they would be hard but they were not
Perfect! I added pecans to your recipe and they came out perfect. The only issue I have is controlling myself so I don’t eat them all at once. I used butter instead of coconut oil and erythritol + molasses instead of coconut sugar to create my diabetic version of your cookie. I also added chopped pecans. Mmm-mm! Thanks. This is the best low-carb cookie recipe I’ve found.
Hi! So sorry for just now seeing your comment. Pecans sounds like a delicious addition! How much erythritol + molasses did you use? I’d like to try that myself. Thanks a bunch for the tip and for your feedback! I’m happy to hear that they came out so well for you. :)
Hi. I used 1/4 cup of molasses and 3/4 cup of erythritol. When I first tasted the cookie I thought it was a little bit too sweet, but now the taste seems perfect. With the erythritol and molasses in place of sugar, I can eat the cookie without a negative impact on my blood glucose. I like them so much I’m going to bake more and send them to my mother who is also diabetic.
Thanks so much for the info! I can’t wait to try that out. I hope your mother will enjoy them, too. :) Thanks again!
I’m not sure why, but mine turned out nearly inedible — they were super dry and crumbly! Almost like sand or chalk. Which surprised me since the recipe is so highly rated! I didn’t use any subs and used all the same ingredients. Any idea why this might have happened??
Sorry for just now seeing this! You’re the first person in about 600 reviews to say that they didn’t come out well so something definitely went wrong. Did you maybe pack your almond flour very full? I’d recommend going by weight. If you didn’t, I recommend trying again because every now and then, I accidentally leave an ingredient out of a recipe when baking and don’t realize until later. I know it’s probably not the answer you were looking for but it’s the only thing I can think of if you didn’t make any changes at all to the recipe.
I’m vegan, and my boyfriend is (mostly) paleo. As soon as November hit I got a serious craving for chocolate chip cookies! I wanted to make something we could both enjoy, and after much research, I landed here. My guy is a chef, so he’s quite the critic. Until NOW, I haven’t been able to impress him with vegan/grain free cookies. This recipe is perfect! I made my own almond butter (wouldn’t have if I hadn’t run out…a blessing in disguise!), and used the coconut sugar, chilling it like you said. Luckily I didn’t bake them all at once, or they’d be gone! Thank you for this! :)
Delicious! First batoh I did exactly as the recipe said and it was so tasty…second time I have substituted almond butter to 100% crunchy Peanut Butter and Its great too! I like both versions, would say that I wouldn’t use that much oil with peanut butter next time, but other than that it works fine.
Thank you very much!
You’re welcome! I’m happy that you enjoyed both versions. :) Thanks for your comment and the tip on using less oil when using peanut butter!
I never comment on these things -thats how incredible these are. These are the best chocolate chip cookies I have ever made, period. Don’t skip the chilling, it helps so much. I used coconut sugar for the first time and it was great! Thanks for my new go-to cookie recipe!
Hi! Sorry for just now seeing your comment. And best ever?! Yay! I’m thrilled to hear that. And that you were inspired enough to leave a review. :) Thanks a bunch for your comment!
This is the only chocolate chip cookie recipe I use now! My husband is even in love with them! Seriously- the best cookie I have ever had!!! Thanks so much for the recipe! It will be used in my family for years and years to come! ❤️
You’re welcome! I’m very happy to hear that you’ll be making them for years to come. :) And how awesome that even your husband loved them! Yay. :D Thanks for your comment!
3/4 cup coconut sugar is around 116g, not 150g like the recipe says. So which measurement should I follow??
3/4 cup tightly packed coconut sugar is around 150 grams. I use cups + grams when measuring and that’s what I get (it’s also what the back of the bag says – 192 grams for 1 cup).
These were incredible – my husband, daughter and I were in awe at just how yummy they were! I saw a reference to doubling the batch – any special instructions when doing that? Whether baking time, etc? Thanks again for a wonderful recipe and all of the responses to the comments. I’d rate it 10 hearts!!!
Thanks for the 10 hearts! :D There aren’t any special instructions for doubling the recipe. You’ll have to do two batches (or more depending on your cookie sheet size) but the baking time would stay the same.
These were amazing! I used wholemeal Spelt flour instead of almond (as I didn’t have) did 4 T coconut oil and 2 T olivani (DF) and I totally forgot the almond butter as I was rushing with a toddler assisting. I literally just beat it all together and threw in the choc chips and they turned out amazing!!
Oh, interesting! In all these reviews, I think you’re the first to use spelt. I’m glad to hear that it worked well! And that’s awesome that you came out well with almond butter. Thanks a bunch for your feedback! :)
How much fat and carbs are in these?
I don’t have that info but you could use this recipe analyzer for the nutritional profile.
I made these & they came out suuuuuper soft, very bread like. I am in love with them.
I put them in the freezer to firm up more & added low carb vanilla ice cream & made cookie ice cream sandwiches with them.
I’m in LOVE with the recipe.
I used SF chocolate chips & crunchy almond butter, but again they were delicious.
Thank you!
You’re welcome! I love the idea of eating these with ice cream. Sounds delicious! What brand of chips did you use? Thanks so much for your comment!
If using butter, how much do i use for this recipe?
The amount listed in the recipe is correct. So 6 tbsp. :)
I have made paleo chocolate chip cookies in the past and they did NOT turn out very well. When I made them following your recipe, I made them with peanut butter because it is the only nut butter I have in my pantry right now. They turned out perfectly and taste a-maz-ing!!!!!
Hello, again! :D So happy that they worked well with peanut butter for you! Thanks again for your comment. :)
I just made your cookies using almond flour. Chocolate chip cookies are my all time favorite, but at my age i can’t always eat a lot of sugar. When I found your recipe i became so happy.
Well I’m happy that you became so happy. :D Did you use all almond flour or also the coconut flour that’s called for? Thanks for your comment!
Yes I did use Coconut flour along with the almond flour and they turned out perfect. They looked and also tasted like the real thing. I can not express enough how happy that makes me.
I know that feeling well so I totally understand. :) And thanks for coming back to let me know!
Just made these with date sugar and they are wonderful
Sounds great! I’ll have to try that. Thanks for the tip!
Just made these with a few substitutions and they were great! Everybody in my house liked them, even those that don’t always like sweets or cookies.
I used xylitol instead of coconut sugar and chocolate chunks instead of chips. I used a tablespoon to portion out each cookie & 11 mins was the perfect baking time for them. They didn’t spread that much, so I got away with putting them and inch or two apart instead of four inches apart.
Thank you so much for the great recipe! 😃
You’re welcome! It’s great that your sugar-free version came out well. :) What brand of xylitol did you use? Thank so much for sharing your version with us!
I used the Xyla brand, it’s made from hardwood trees. I think some brands are made from corn, which could be gmo, so I prefer the hardwood type. And no problem!
Interesting! Thanks for the tip. :)
Hi. I have a sugar substitute that is a stevia/erythritol blend. Do you think I could substitute this in your recipe? If so, how much do you think I should use?
Thank you!
Hi! I just responded to your other comment. I’m guessing 6 tablespoons would work here but since I haven’t tried it, I really can’t say. I’ve tried a low-carb version of these cookies and they fell apart and weren’t chewy so I’m not super hopeful. :(
These cookies are the best I have ever made! I’d take these over the nestle recipe I grew up on any day! It has been over 3 years since I’ve had gluten, but even my family members who eat the standard American diet thought these were amazing. Seriously, do make them already! Oh and tip, I always double the batch because one batch is never enough!!
Doubling the batch is definitely a good idea. ;) I’m so happy that they were enjoyed by everyone! It’s always great to hear that people who can eat gluten liked the cookies, too. Thanks for your comment. :)
Omg! These are absolutely delicious. These are better than Starbucks cookies. I don’t feel guilty eating these. My kids totally enjoys them. We will be making these cookies more often. Your the best. Thank you for the recipe.
Better than Starbuck’s?! Wow. I’ve never had them but I’ll take it as a big compliment. Thank you! :D I’m so happy you and your kids enjoyed them! Thanks a bunch for your comment.
In the recipe video you add dry milk, but in your recipe it doesn’t state it in there. Which is correct? I’m assuming no dry milk as that’s not Paleo friendly.
It says “dry mix,” not dry milk. :)
Hi, would you happen to have the calorie count for this recipe? Thank you.
Hi! I don’t have that info but could use this recipe analyzer if you’d like for the nutritional profile. :)
These are my new GO TO for chocolate chip cookies! I love that I can feed my family a delicious snack that has healthier ingredients. Thank you, Erin!!
Oh, hi! Nice to see you over on this recipe. :) And so great that they’re your new go-to recipe! Thanks again for your comments. :)
Can you sub almond flour for all coconut flour? Also, can a milled flax egg be used instead of a chia seed egg for vegan substitute?
You can with certain changes. I link to the coconut flour version in the second paragraph and I’m assuming flax eggs would work but I haven’t tried it (I talk about that in the coconut flour cookies post).
I subbed the coconut flour with cricket flour (yes, ground up crickets) and got good results. I made it with coconut oil and eggs and portioned them out and then froze them before baking. I baked the first batch at 325 in a convection oven and it spread quite a bit so I baked the next batch at 350 (convection oven) and it still spread but much less.
The cricket flour as a slightly nutty taste so it pared well with the almond flour. It also absorbs a lot of liquids like coconut flour so it seemed be a good sub (by weight). Next time, though, I might try decreasing the coconut oil or increasing the coconut flour to get a bit more chewiness in texture.
Thanks so much for the tip! That’s great to know. I’ve never baked with cricket flour so that’s something I’ll have to look into. Thanks again for sharing your coconut flour-free version with us! I’m happy it worked out well. :)
Omg! Soo good. This is going to be my go to cookie recipe from now on. They are awesome ❤️❤️❤️❤️❤️
Yay! I’m glad to hear that. Thanks a bunch for your comment! :)
Can I use maple syrup or honey in the recipe?
Unfortunately not. It makes them very cakey and fall apart.
I used agave! I just added maybe an extra tablespoon of coconut flour (since it’s so absorbant) to take it the extra liquid! I also chilled it for a bit in the fridge before rolling out to make sure the dough would hold, like you said. They came out perfect! Your recipe is amazing!!
That’s great to know! So they were still really chewy? Not at all cakey? Thanks for letting me know how they turned out!
These cookies are DELICIOUS! I made them for a group of friends, some of whom are pretty picky, and the plate was cleaned! I made them a second time for a new mom, and she kept going on about how they were amazing, and couldn’t believe they were “healthy”!! Thanks for posting – It’s been added to my recipe book! :)
So nice of you to make them for a new mom! I’m happy that your other friends (especially the picky ones!) liked them, too. :) Thanks a bunch for your comment!
These are AWESOME! Magical for someone who loves dessert but has started a Paleo lifestyle! Is there any way to gauge nutritional value on these, specially calories?
Woohoo! So happy that you found them to be magical. :D I don’t have that info but could use this recipe analyzer for the nutritional profile. Thanks for your comment!
Have you tried making these ahead and freezing the raw dough in balls? I usually make a massive batch of cookies and then freeze them and bake as needed. I generally thaw them overnight on the tray and then bake from the fridge.
Yes, that’ll definitely work! Hope you’ll enjoy them. :)
Can you freeze the dough without making the cookies into balls first? I was planning to make 3 batches to put into my freezer tonight but wasn’t planning on making the dough balls until I wanted to use them. Will this be a problem?
Sorry for just now seeing this! That’s not a problem at all. You can freeze the dough in a disc / log / whatever, in balls, or already baked. I hope you’ll enjoy them!
Can you sub anything for the coconut flour? My kiddos can’t do coconut. I’m also thinking of trying maple sugar instead of the coconut sugar.
Coconut flour isn’t interchangeable with any other flour as it absorbs so much more liquid. I think a few commenters have used oat flour but since I haven’t tried it, I’m not sure if the cookies come out like how they’re intended. Sorry about that. Maple sugar would work! Sounds delicious. :)
I subbed the coconut flour with cricket flour (yes, ground up crickets) and got good results. I made it with coconut oil and eggs and portioned them out and then froze them before baking. I baked the first batch at 325 in a convection oven and it spread quite a bit so I baked the next batch at 350 (convection oven) and it still spread but much less.
The cricket flour as a slightly nutty taste so it pared well with the almond flour. It also absorbs a lot of liquids like coconut flour so it seemed be a good sub (by weight). Next time, though, I might try decreasing the coconut oil or increasing the coconut flour to get a bit more chewiness in texture.
First time making these I used brown sugar and it was good! Second time I used coconut sugar and they were even better!! Thank you for this, just started paleo and we’ve been struggling with cravings for desserts and this did the job!
Yay! I’m happy to hear that! I also like the slightly caramely taste that coconut sugar adds to goodies. Thanks for your comment! Good luck with paleo (I have lots more paleo desserts you might like :))
Hi Erin!
I just made these for my hubby, and he loved them! I even lowered the sugar to 1/2 cup, and he was still raving about them. We just discovered he’s a bit gluten intolerant, so I’ll be keeping this recipe on hand for him. Thanks girl!
Hi Lauren! Nice to hear from you. :D That’s great that they came out well with only 1/2 cup. I’ll have to try that, too! Thanks for your comment. :)
I have NEVER commented on a recipe review… until now! Yesterday I transitioned from Whole30 to more Paleo and given the holiday, I wanted to make a sweet treat for all to enjoy. I made these cookies and OHHHH.MMMMMM.GGGGGG! Simply amazing!!!! Even my super picky husband liked them– and thats HUGE because he is not adventurous with food, especially anything “healthy” :-) These are soo good I plan on making them again… but this time, I need to take them into work so I don’t eat them all!!!
Woohoo! I’m so happy that the cookies were good enough to inspire you to write a recipe review. Thanks so much for taking the time to do that! I’m thrilled that you liked them and I hope your co-workers enjoyed them. :)
Do you have any idea how many carbs are in each cookie?
I don’t have that info but could use this recipe analyzer if you’d like for the nutritional profile. :)
Hi! I am making these now, and I used coconut sugar and coconut oil. I just placed it in the fridge to set. It’s really crumbly right now. Is that normal?
Hi there! It shouldn’t be crumbly but if your coconut oil was slightly melty, the dough might be greasy and I guess kind of crumbly. Did it firm up in the fridge?
Hi Erin,
I just wanted to let you know that I stumbled upon another website, that I think is pretending to impersonate your blog. As a fellow blogger, I knew that I would want to be notified if this happened with one of my recipes. So I wanted to let you know. Here’s their website link: https://www.damnluscious.com/2018/05/perfect-paleo-chocolate-chip-cookies.html
Best,
Tatianna
Hi Tatianna! Oh goodness. Thank you for letting me know! I really appreciate you taking the time to write me. I sure hate when people just copy and paste entire posts like that. :( I’ll definitely write them. Thanks again!
OMG! These are delicious! My husband and I are both grain and dairy free due to celiacs disease. I am so glad I found your site. I love, love, love all of the recipes I have tried so far.
Yay! So happy that you’ve loved the recipes you’ve tried! I hope you’ll enjoy the others just as much. :) Thanks a bunch for your comment!
This was the best paleo cookie recipe I have ever tried !! Thank you !
You’re welcome! I’m happy to hear that. :)
These are amazing. Period!!! I love them. They are perfect!! Thank you so much. I’m diabetic and I used sugar free chips. Made me feel I was cheating.
Yay! So happy you liked them! What brand of chips did you use? Thanks for your comment!
I have made these with brown sugar and butter and couldn’t stay out of them. Best cookies ever. I have to do keto now so this time I used butter, Sukrin gold (brown sugar sub) and Know Better mini chocolate chips. They are good like that but not as amazing as the other way. But thank you for a recipe I could modify and stick to keto.
You’re welcome! I’m happy that you enjoyed them and that your keto version worked out okay! Thanks for sharing how you made them low-carb. :)
literally THE BEST paleo chocolate chip cookies EVER!!! I served them to my friends without telling them what they were and they all LOVED them!! I have already made this batch 2xs and will continue forever!!
Aww, yay! So happy that you’ll make them forever and that your friends loved them! Thanks a bunch for your feedback. :D
Hi Erin, I made these cookies tonight for our vacation! I made the butter and coconut sugar version. I am very very pleased about how they turned out. They taste wonderful! The texture is wonderful. They look like chocolate chip cookies :)
Thank you from a little boy and his mother who can’t make glutenous cookies!
Hi Mary! I had to laugh at your comment about them looking like chocolate chip cookies (I guess instead of blobs like some other GF cookies look ;)) I’m so happy that you and your son liked them. You’re welcome for the recipe and thank you for your feedback!
I doubled this recipe and placed in an 8×8 pan. I used about 4 dark chocolate squares and chopped them up instead of chocolate chips and used coconut oil. Baked for 25 minutes and they turned out great!!! My husband said, “now these bars are spot on!” That’s a compliment :) thanks for the recipe!
You’re welcome! I love these in bar form and am happy that you do, too! And awesome that your husband approved of them. :) Thanks a bunch for your comment!
Hey! These cookies were great but mine turned out a bit grainy. Is that normal?
Hi! I’m so very sorry for just now seeing your comment (that landed up in spam for whatever reason). They definitely shouldn’t be grainy! You’re the first reviewer to mention their cookies being grainy. Once they firmed up, were they still grainy? Did you make any changes at all to the recipe?
Excellent! Just made these and I’m impressed. I accidentally left out the baking soda but it is tasty nonetheless. I’ll have to try these again!
I’m happy to hear that they came out well without the baking soda! Hopefully you’ll like the texture even more with it. :) Thanks for your comment!
These are delicious!!!! I used Earth Balance spread to cut the fat and substituted a stevia/Erythritol blend that i love to cut the sugar. Rolled into a log and froze and then sliced and baked. Super yummy. Thank you so much for the awesome cookies.
You’re welcome! I’m happy to hear that your sugar sub worked. :) What brand was it? Someone else was asking how to make them low-carb! Thanks a bunch for your comment.
It’s called Natural Mate stevia & erythritol fortified with okra and pumpkin. It is AMAZING…no aftertaste at all. Incredible for baking. I got it on Amazon and the price is super reasonable. I’m addicted!! Even my junk food loving husband likes treats made with it.
Fortified with okra and pumpkin?! Wow. That’s pretty unique. :D I’m off to check it out! I don’t like the aftertaste in the low-carb sweeteners I’ve tried so that sounds good. Thanks a bunch for letting me know!
I made this several times and omg these are so delicious ! I made it for my coworkers and they couldn’t believe it was paleo. I was wondring if i could use stevia intead of sugar for this. Im doing a keto diet now and need to cut carbs. Thanks!
So happy you and your co-workers like them. :) I can’t use low-carb sweeteners (I react to them) so I unfortunately have no idea. Sorry I couldn’t be more helpful!
Whoops. Sorry, I accidentally pasted a link in the comment that I didn’t mean to! But I just saw another commenter say that they used a stevia / Erythritol blend in the cookies and that it worked. Hope that helps!
Taste was excellent but mine came out very soft and would fall when picked up :(
Even after they cooled? You’re the first person to say that so I’m thinking either they were still warm or something went wrong. Did you make any changes or subs?
These cookies are INCREDIBLE!! I’ve made them a ton, but I’m following a macro-nutritional plan now, can you tell me the breakdown of carbs/fats/proteins in one serving of these delicious cookies please?
So happy you like them! :) I don’t have that info but could use this recipe analyzer if you’d like for the nutritional profile. :)
Would love to make these, but unsure of not ingredient. In the video it shows dry milk being put in. I don’t see dry milk in the ingredient list. Any help would be appreciated. Thank you!
Sorry for just now seeing this! The video says dry mix (so the flour, baking soda, etc.), not dry milk. :) Hope you’ll enjoy the cookies!
Oh my word!!!! Well, I’m a ding dong!! Guess that’s what happens when you are watching things in the early morning hours. I’m so sorry! Please feel free to delete my comment so that it doesn’t mess others up.
Haha. No need to be sorry! Other people have asked me the same so I’ll keep your comment so other people wondering the same thing will already have their answer. ;)
These cookies are so good it’s ridiculous. I never expect healthier cookies to taste as good as unhealthy cookies, but man, these do. Even my kids and hubby loved them, which rarely happens. Amazing!
So happy to hear that your wife and kids enjoyed them, too! :) Thanks for your comment.
I just made these now according to the recipe using Bobs almond flour and coconut oil that was firm and used brown sugar and a chia egg like you instructed. My dough seemed to be leaking moisture or oil. Any ideas why?
Ok so they finished cooking a cooled and although they look fine they taste really oily. I’m stumped
One more thought! Did you weigh your ingredients? I don’t pack my cups but maybe your cup of almond and coconut flour are lighter than mine.
If the coconut oil was firm, I’m really not sure. Every summer (and only in the summer!), I get a few comments like this. Normally they say they didn’t see my note about the coconut oil. Did you make any changes at all to the recipe? Or did you leave it out for a while at room temperature?
I made these according to the recipe, using coconut oil and coconut sugar. The almond flour wasn’t blanched but a fine powdered kind but I don’t know if it made much difference. I made 16 smaller cookies measured by 2 tablespoons and baked for 9 minutes. They came out nice but a little thicker than I expected. Overall a great recipe! Thanks
I’m happy you enjoyed them! Was the almond flour really powdery? Was it called defatted or deoiled, by any chance? Because that would explain why they came out thicker than expected. Thanks for your comment. :)
Hi Erin,
The almond flour was “finely ground” and yes fluffy and powdery but I don’t mind the difference in texture. :)
Well as long as you liked them then all is good, I guess. :) Thanks for your feedback!
These are amazing! Does anyone have the nutrition on them? I used a generic paleo cookie in my fitness pal so I am just hoping it’s not way off so I can keep eating one a day :)
I don’t but you could use this recipe analyzer if you’d like for that info. :) So happy that you like them!
I figured it out using a recipe calculator. If you make 8, they’re 412 calories per cookie (that was with 72% dark chocolate chips and butter and coconut sugar). 32.9g fat, 27g carbs, 8.4g protein
Thanks for sharing!
I finally made the cookies and O…M…G. I froze the dough after scooping out balls and flattening them slightly, then baked half of them straight from the freezer the next day. I’m glad I only baked 4 cookies because they were so good that we ate them all!! The almond and slight coconut flavors really make these even better than regular chocolate chip cookies. They were crispy in the edges and soft in the muddle with all that gooey chocolate. They are really good when they’re still warm.
Awesome! I’m so happy that you enjoyed them and liked them even more than regular chocolate chip cookies. :) Thanks for your feedback!
These cookies are amazing! Thanks so much for this recipe! I did smaller cookies and baked for 9 minutes and they came out perfectly. This was my first time baking paleo cookies and I’m so happy they turned out so well.
You’re welcome! I’m happy that your first paleo baking adventure went well. :) Thanks for your comment!
Hi 😊 I’ve made these three times, but every time they turn out flat, they just melt on the baking sheet and transform into one huge flat cookie…. 😂 What am I doing wrong?
Best wishes from Norway 😊
Cathrine
Hej hej! (or maybe that’s just Swedish? :)) This is the first time anyone has mentioned them transforming into one huge cookie! I think you may have some ingredients issues. Did you use ground and blanched almonds or a powdery flour (maybe called Mandelmjöl?) In Germany, we have something called Mandelmehl and it’s not what we call almond flour in English. The coconut oil wasn’t at all melty, was it? Does your chocolate become super melty? I’ve had that issue once, but it didn’t really it turn into one big cookie. I hope we can figure this out! Did you make any subs?
Hei hei Erin (almost like swedish) 😊 I used ground, blanched almonds. The mandelmel sold here is fat-reduced, so I didn’t want to use that. The coconut oil was not drippy, and I used the semi-sweet chocolate mini chips from Enjoy Life. The only sub I made was that I only had homemade vanilla extract, which honestly smells more of rum than vanilla… Maybe I just wasn’t precise enough when measuring? Too much fat maybe…? Well, I’m not going up, and the entire batch disappeared in 30 minutes, even if they were flat… 😂
*giving up* 😊
The extract definitely wasn’t the issue. If you accidentally added too much fat or not enough flour, that could be it. I hope you’ll give it another go! And where did you get Enjoy Life chocolate chips from?! I wish we had them here in Germany!
I ordered from Iherb.com :-) Thank you for helping, and for sharing your recipes :-)
You’re welcome! And I order from iHerb, too. :) Thank goodness for their low shipping rates! So much cheaper than having my parents send me stuff from the US. Good luck with the next batch!
These are amazing!! I cant stop eating them! You should put a warning on this recipe “may be addicting!” Thank you! This will be my go to cookie recipe from now on.
Haha. You’re welcome! I’m happy to hear that they’re your new go-to cookie recipe. :) Thanks for your comment!
These were quite delicious but do you know what would have made them SO oily? I used room temp Kerrygold butter and Kirkland almond butter (which is somewhat oily). I’m talking dripping in oil after mixing.
Hmm. The only time that people have mentioned the dough being oily is if they used slightly melty fat. If the butter wasn’t melty, then the dough shouldn’t have been too oily. Did you make any subs at all? Does chilling the dough help? Chill and then mix again perhaps?
The butter was very room temp but not melty. I used every ingredient to the tee and even measured by weight. However, now that I think about that, some things seemed to be more that way than what it would have been if I went by measurement. I even chilled the dough. But even though the dough was oily the cookies were almost the opposite of of people saying theirs melted flat…if I didn’t flatten mine by hand they would have probably stayed in a ball shape!
In about 600 reviews, I’ve gotten one person saying that theirs melted flat and I’m pretty sure that’s because of an ingredients issue (they live in Norway). So I’m not really sure what the problem with your batch could have been if you went by weight and didn’t make any subs. What brand of almond flour did you use?
Mine did not go flat at all…they pretty much stayed the exact shape as they went in the oven. My only issue was oiliness…and there is no doubt that the oil was nut butter oil. It has happened to me before when making “healthy” nut butter cookies. What kind of almond butter or nut butter do you use? My almond flour was Blue Diamond finely sifted and coconut flour was Trader Joe’s.
These are our favorite new cookies! Just made a batch chilling in the fridge. I was really impressed. I happened to have on hand Nutzo butter, no added oil or sugars a great addition, extra crunch and flavor. I used good Icelandic sea salt. Thank you!
You’re welcome! I’m happy that you enjoyed them. :)
Oh my gosh! Thank you for this recipe. These cookies are simply amazing, the best I’ve ever had. I made them with brown sugar as I couldn’t find coconut sugar. I can’t wait to get some coconut sugar so I can make them again. Love the texture.
You’re welcome! I’m thrilled you liked them so much. :) Brown sugar works just as well so if you can’t get coconut sugar, no big deal! Thanks for your feedback. :)
Made these today and I am so happy with the outcome! I used the almond flour and coconut flour from the winco bulk bins. I didn’t realize it needed almond butter and your recipe said not to use PB, BUT I did….because I had begun and that’s all I had. I used Adams all natural. I used coconut sugar and, since we do dairy and are GF only, I used butter. I refrigerated my dough and they kept their shape perfectly. So glad I tried this recipe! This is my new go to for c.c.c.
Thanks for making GF and refined sugar free people’s lives a litter easier and enjoyable!!
You’re welcome! I’m happy peanut butter worked out well for you. Thanks for sharing the brand! I’ve tried homemade so many times in these cookies and they just don’t taste very good in comparison to the almond butter version. And I don’t even like almond butter on its own! Thanks a bunch for your comment. :)
These are the best cookies I’ve ever made! Weighing the ingredients is the key. Thank you so much for the recipe**********
I agree that weighing is important! Hooray for grams. :) And you’re welcome! Thanks for your comment. :)
These cookies are OUTSTANDING! I had to use almond meal instead of almond flour but they came out just a little textured which I really liked. Also used butter and soft brown sugar. Just baked my second lot as the first batch was gone in two days! Won’t be buying supermarket cookies again after tasting these! Soooo worth the (little) effort of baking them! ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Aww, yay! I’m so happy that you no longer have to buy store-bought cookies again. :) Thanks so much for your nice comment!
These cookies are delicious!!! I used butter and coconut sugar, and then followed the recipe exactly. I was able to get 20 nice sized cookies. I baked them for 11 minutes and they were perfect! So glad I found this recipe, and I will be saving it to my favorites for future use!
I’m happy you found it, too and that you’ll be making them again! Thanks for your feedback. :)
These cookies are awesome! I have been making them for a few years now and I like them as much today as I did the first time. I switch between cacao butter and coconut oil for the fat. I have even mixed the two. It just makes the flavor a tad more chocolaty. Another mod I do is to use mixed nut butter vs almond butter. I make my own from a container of deluxe mixed nuts. Throw the m into the food processor and crank it up for a couple minutes. Easy peasy!
I make these in 2 TBSP scoops per cookie or the entire batch in a spring form pan to make a giant cookie that gets wedged into portions. Great stuff!
Oh my. Cacao butter! That sounds like a delicious change. Thanks for the tip! And great to know that it works well in a spring-form pan. :) I’m happy to hear that you’ve been enjoying them! Thanks a bunch for your feedback.
These are fabulous! I’ve made a bunch of grain free chocolate chip cookies and these do have a wonderful texture. And – they don’t get soggy… Amazingly we have a couple left after a week and they are still kind of crunchy. Thank you for a fabulous recipe!
You’re welcome! A cookie that doesn’t get soggy is always a good thing. ;) Thanks for your comment and sorry for just now seeing it!
I made these today and they are definitely the best tasting and BY FAR the best looking paleo chocolate chip cookies I have made. They look like normal cookies and I have not been able to achieve a beautiful looking paleo cookie. These look amazing af taste amazing. The only thing is, I used coconut oil and they held up well and didn’t spread too much, but they are kind of greasy. Do you think they would work with half butter half coconut oil?
So sorry for just now seeing your comment! I don’t know how I missed it. I’m happy to hear that you liked the cookies. :) You can use all coconut oil or all butter or a combination of the two. I hope that’ll work better for you. :) Thanks a bunch for your comment!
These cookies are terrific! The first batch I made I used coconut oil, the second batch I made I used ghee. I believe the ghee made them even better. So so good!
It’s great to know that ghee works well! I think a few of the commenters have asked about that so now I know. Thanks for the tip and your feedback. :)
What would you do for an egg substitute?
It’s listed in the recipe and in the post. :) I used 1 chia egg.
Ugh! I read the recipe too fast. Thank you for responding to my silly question. Everyone who tried it LOVED IT!!!
Haha. No problem! And yay! So happy that the cookies were loved. :)
I love these and actually prefer them over “regular” chocolate chip cookies. Have you tried them as a bar? Thanks!
Hi there! I have but I don’t remember the baking time (sorry!). So happy you prefer them over regular cookies! Thanks for your comment. :)
If I bought a jar of Natural almond butter would that work just as well as homemade. Some I have seen has 16g of fat or 1g of sugar.
It would! Just make sure that it doesn’t have added fat or sugar. So under ingredients it should say almonds and maybe salt. Enjoy! :)
These are the WORLD’S BEST GF CHOCOLATE CHIP COOKIES. Trust me, I’ve tried 100 GF recipes, now I’ll stop looking. LOVE THEM!!!! I’m really too tired to cook today, but then I ran across the pic and remembered how delish they were when I made them a couple of weeks ago, and now I’m off to the kitchen!! AWESOME!
Yay! I’m so happy that you think they’re the best GF chocolate chip cookies! :D I hope that they were worth making despite your tiredness. :) Thanks for your comment!
I made these yesterday and I used natural peanut butter with the butter and brown sugar and they were fabulous!!!! I can’t imagine how they could be better with the almond butter but I will give it a try one day. I’m making them again tonight with the peanut butter to bring to the grandchildren tomorrow!!!! Thanks so much! ❤️❤️❤️❤️❤️
You’re so welcome! I hope that your grandchildren enjoyed the cookies, too! And I’m happy you liked them with peanut butter. :) Thanks a bunch for your comment!
My 6 year old and I just made these and they are phenomenal. We made the butter/brown sugar version. All we had was sunflower seed butter and they turned out great. 12 mediucm sized cookies baked for 12 minutes was perfect. Super buttery, soft and chewy on the inside. It’s going to be hard not to eat them all at once!
I agree that they’re hard not to eat all at once! I hope you managed to not eat them all on the same day. ;) That’s great that they worked out well with sunflower seed butter! Thanks a bunch for your comment.
Could you make these Keto using Swerve for the sugar and Lily’s chocolate chips? We made them as directed and they were AMAZING!! With Kerrygold butter, OMG! I couldn’t be left alone with the tray or they would have been GONE! Especially as they were starting to cool a little and were crispy on the outside and goooooey in the middle. Soooo good!
I tried Swerve and didn’t have good luck but if you look through the comments, some people shared their low-carb versions. :) So happy that you enjoyed them! Thanks for your comment. :)
Hi Erin!
I currently live in Quito and wanted to know if you have a high altitude recommendation.
Hi there! I unfortunately have zero experience with high altitude baking but I think this guide might be helpful! Sorry I don’t have a better answer for you.
Can you freeze some? Im a solitary human :)
You can! The dough and the baked cookies. :)
If you were to freeze the dough balls, how long would you bake them from frozen? Would you also use the same temp? Or would you recommend bringing them back to room temp first?
I think you’d just need to add a minute or two. Just watch them to make sure! Use the same temp. Don’t bring to room temp since the dough should be chilled and firm. You could let the dough sit in the refrigerator overnight.
Amazing cookies! I added flaked unsweetened coconut also. My two year old was stealing them off the cooling rack and running away shoving them in her face 😂
Can’t wait to try the oatmeal cookie recipe.
P.S I am NOT a paleo or gluten free person, these are amazing!
Haha. I love that your daughter was stealing them and running away. Sounds like something I’d do. :D Hope you’ll enjoy the oatmeal version just as much! If you’re not gluten-free, I have a whole wheat oatmeal raisin cookie recipe that actually uses oatmeal. :) Just in case you’re interested! Thanks for your comment.
Do you have the nutritional values for this recipe? I love the way the cookies come out. They are the best Paleo cookie recipe I’ve tried.
So happy you liked them! :) I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like.
Just made these for Valentine’s Day — hub’s fave cookie is chocolate chip. They’re DERN good, sister!! Thanks for the recipe. Made these with a mixture of almond, coconut, tapioca and arrowroot. Loaded them with mini chips and topped with a few larger chunks. Baked 8 minutes for the smaller ones, and 10 minutes for the larger ones. They’re crispy on the outside and gooey on the inside — the way a perfect chocolate chip cookie should be, IMHO.
Haha. Thank you! So happy they worked out with your flour sub! What was your mixture? I’m intrigued! Thanks a bunch for your comment. :)
These were fantastic! I used all mod butter, butter and brown sugar. I wanted to make them purely paleo but this was a little cheaper and for a crowd of gluten free people, vs paleo. I wrote a note that they were gluten free and within minutes the plate was empty (my MIL is a fantastic baker and these flew off the plate before hers did). I made them into balls of 38 grams and baked them for 12 minutes. They were perfect, perfect, good! Just remembered that I only used 1 cup of choc chips and I feel that was plenty (as did my husband who believes more is better). I wonder if the reason my cookies puffed up so much was from the brown sugar or butter? They just looked a little different than yours but still pleasing. Thank you so much m!
It’s been a while since I’ve made the brown sugar and butter version but I don’t remember them puffing up a lot. Did you flatten them with your hand before baking? If you did, then I’m really not sure what the cause could have been. I’m happy that they were still tasty and that they flew off the plate! How awesome that people weren’t turned off by your sign (because I know lots of people would be!). Thanks a bunch for your comment. :)
You know, my husband stuck them in the oven and watched them while I was getting ready, but I do believe he left them in balls! Aha! :)
❤️❤️❤️❤️❤️
Ah! There we go. :) I’m happy we figured that out! Hope you’ll enjoy flatter cookies next time. :D
Sound delicious! Almond Butter- salt or unsalted???
Thanks! I used unsalted but salted would be fine, too. It doesn’t add that much salt.
These were delicious! I made these for a gluten free crowd so I decided to use brown sugar and butter. I don’t think anyone could tell these were gluten free. I’ve only attempted gluten free baking a couple of times and I’mot not the most confident so I wanted to make sure they cooked right – i roles them into 32, 38 gram sized balls and baked for 12 minutes. They were beautiful. They didn’t look like the ones pictured, probably because I left them in balls. They turned out nice – a dome-like top and moist and chewy on the inside. Keeper for sure!
I’m so happy that you enjoyed them! They do come out more domed if you don’t flatten them a little. I like them that way, too. :) And I like your precision with the weighing of the dough balls. I do the same! Thanks a bunch for your comment.
I’m late to the comment party, but just wanted to say thanks a bunch for this recipe- it’s a lifesaver! I’ve made these cookies several times and they’re delicious! The kids love them too!
It’s never too late to the cookie commenting party. :D I’m happy to hear that you and your kids enjoy them! Thanks for your feedback. :)
One of THE best chocolate chip cookie recipes I have made (g/f or not). My favorite ever is a traditional recipe from a local woman who runs a B&B. Since going completely GF/paleo (currently AIP but I couldn’t resist trying one), I have missed a truly traditional type sweet treat. This filled my void. Thank you for an amazing recipe!
You’re welcome! I’m so happy that you enjoyed them. :) And I have the same issue as you – on AIP, or rather, should really be, but can’t resist trying the treats I post. :( It’s so hard! You might be happy to know that I’m working on an AIP version of this cookie. It’s taking a lot of time but as soon as I’m totally happy with it, I’ll post it! Thanks for your comment.
Hello! I am in the middle of making these chocolate chip cookies and I don’t see the directions on what to do with the almond flour, coconut flour and baking soda after setting them aside? Also, when you place it in the fridge is it covered or uncovered?
Thank you.
I found your old recipe that didn’t say what to do with step 1s ingredients. I see this one is more up to date.
https://us6.campaign-archive.com/?u=6f566ab0c0363d8179832e0bd&id=6a92b0ec0c&e=bd06ec43e6
Hi Linda! Where did you find that? It’s very strange. That was in a newsletter. It got sent out and I noticed the missing step a few hours later and fixed it in the post (I can’t fix anything in old newsletters, though). Covered or uncovered is fine. Doesn’t really matter unless there’s some strong odor in your fridge (like my husband and his cut open bell peppers, leek, etc.!) I hope you enjoyed the cookies! So sorry for the slow reply.
I found it in a google search for paleo chocolate chip cookies. I’ve made these twice so far and my son who isn’t doing paleo keeps requesting them! Thank you for the yummy recipe. 😊
That’s so weird! I’ll try to find out what’s going on with that. And how awesome that your son keeps requesting them. That always makes me happy to hear! :)
These cookies were one of the best gluten free, grain free, dairy free cookies ive made. The only thing i would warn you about it the sugar. They are so so so so so sweet. I used coconut sugar. I’d recommend using half the sugar the recipe calls for. It’s almost unbearable but the rest of the cookie and texture is great!!!
I’m so happy you liked them! Nobody has mentioned them being super sweet. Did you use a different type of sweetener? Or maybe the rest of us just have insane sweet tooths (or sweet tweet? That sounds strange ;)) Thanks a bunch for your comment!
These were delicious! Ive only been doing paleo for 4 weeks and wanted something sweet but within the paleo parameter. I tried another recipe and it was pretty good. I tried these and was thrilled. So good. Thanks for sharing the recipe.
You’re welcome! I’m happy you found the recipe and enjoyed them. :) And 4 weeks of paleo before making treats is very impressive. I think I made it about a day or two. ;) Thanks a bunch for your comment!
Just made these for my wife. I used a gf flour blend by cloud 9 instead of the almond flour (rice flour, buckwheat flour, cornstarch, potatoe starch, tapioca starch and xanthan gum) and used cocao nibs and cut up figs as a sub for chocolate chips as she is dairy sensitive. Made the chia egg (a first for me) So good, the dough tasted just as good as regular cookies!
That’s so very nice that you made cookies for your wife. :) And that’s great that they came out well with your subs! If your wife does like chocolate, many brands of semi-sweet chocolate are dairy-free (just saying in case you didn’t know and you want to make them with chocolate in the future :)) Thanks a bunch for your comment!
Wow. These are amazing. One of the best recipes I’ve had, including non-paleo cookies!
I subbed the egg with apple sauce.
Awesome! So happy to hear that. And interesting sub! Glad it worked out. :) Thanks for the tip and for your comment!
Your cookies are the absolute BEST paleo cookies out there, and I have tried them all! If anyone says otherwise they are crazy! These cookies have the most perfect consistency and hold up the closest to a good old fashioned chocolate chip cookie. My husband and I could eat a whole batch together. And, I have shared the recipe wth all my paleo and keto friends. I am SO thankful I found your blog and this cookie recipe! Huge fan!!!
Haha. I love how enthusiastic about these cookies you are! I feel the same as you. :) Thanks a bunch for sharing the recipe with your friends! I’m so happy that you and your husband enjoy the cookies. Thanks a ton for your nice comment! It made my day. :)
These wouldn’t be keto friendly though, with the sugar, would they?
I really don’t think so! They’d have to use some kind of low-carb sweetener in place of the coconut sugar.
These cookies are the sh*t. Run, don’t walk, to your kitchen and make them. NOW
Haha. Thanks for the awesome recommendation. :D I’m happy you like them so much!
I’ve tried my share of Paleo Chocolate Chip Cookie recipes and these are by far the closest to the real deal! Even my non-Paleo loving son gobbled them up! I’ll definitely be making a double batch next time. Thank you!!!!
You’re welcome! That’s great that your son enjoyed them, too. :) And a double batch is always a good idea. Thanks a bunch for your comment!
These came out fantastic !!! I made the ginger paleo version one using Bob Red mill’s Paleo flour 2 weeks ago (made of almond flour, coconut flour, tapioca starch, and arrowroot) which I also used for this recipe. The only changes I made here was with the sugar again – I used swerve but I used 1/3 cup +1/4 cup swerve which then led me to adjust the baking soda – I used 1/2 teaspoon b.soda and 1/ 2 teaspoon b. powder only because last week when I made them, I felt like I could taste the b. soda just a little bit- I m certain that may have been because I used less swerve last round (only 1/3 cup when testing -adding the extra 1/4 cup this round made them PERFECT but also did not want to risk the b. soda possibility so cut it down to 1/2-it had nothing to do with your recipe itself-I just know that lessening anything/adjusting things can really affect taste and that I have not truly followed the original recipe)! These are the BEST paleo cookies ever and would choose them over “the real thing” thanks so much for sharing this phenomenal recipe! Looking forward to trying more of them!
Yay! I’m happy your changes resulted in success again. :) You’re brave with your experimenting! Thanks again for your feedback. It’s always nice to hear how others have adapted it to use different ingredients!
After trying several paleo desserts and being disappointed, I was pleasantly surprised by the flavor and texture of these cookies!! My whole family loves them (even my skeptical husband). I did use brown sugar.
Awesome! That’s great that your whole family enjoyed them. Paleo desserts can definitely be disappointing sometimes. They’re not all bad, though. ;) Thanks a bunch for your feedback (and sorry that I just now saw it!).
LOVE this reicpe! Made them several times for a friend that because of medical issues became gluten, white sugar, dairy free. I’ve never baked with these restrictions before. These cookies are the BOMB!!!!!!!! So now I make them all the time – for everyone and they LOVE them.
One question – could I substitue maple syrup or honey for the sugar?
Aww, yay! I’m so happy that you enjoyed the cookies despite not having any of those restrictions. And so nice of you to bake for your friend! I’ve tried subbing maple and honey for the sugar but it unfortunately doesn’t work. It makes the cookies very cakey. Thanks for your comment and sorry for just now seeing it!
Amazing cookies – I used Trader Joe’s Mixed Nut butter instead of just almond butter (all I had) and it came out amazing! Can’t wait to make them again. 5 stars :)
That sounds like a yummy change! I’ll have to try their mixed nut butter. Thanks a bunch for the tip and your comment!
These cookies….. ohh my god, they are the BEST COOKIES I HAVE EVER HAD!!!! I would choose these over most regular non-paleo cookie!!!! TRY THEM
Haha. So you liked them? :D Woohoo! Thanks for your feedback!
These cookies are absolutely amazing!!! I made them with ghee butter instead of coconut oil and it worked very well! I definelty will make this again!
Great to know that ghee works well! So happy that you liked them enough to be making them again. :) Thanks for your comment.
Made and are delish! Made a 2nd time and used some liquid stevia in place of 1/2 the coconut sugar, and added some milled flaxseed to compensate for the liquid drops and were still fantastic! Making a again today! Thank you!
Oooh! That’s an interesting change. Good to know! Thanks for your comment. :)
Awesome. Made these with coconut oil, brown sugar (didn’t have any coconut sugar) and cacao nibs. Like them just as much as regular chocolate chip cookies. Thanks for a great recipe!
Woohoo! Always happy to hear that. :) You’re welcome for the recipe and thanks for your comment!
These are fabulous!!!!!! I made a batch of 16 and have treated myself to one a day. My two year old even prefers these over “regular” cookies. Thank you for sharing!
One a day! You’re very well-behaved. :D So happy your little one liked them, too! Thanks for your comment.
You are my hero! Yum!!!!!
Haha. Awesome! So happy you liked them!
Your recipe sounds good, however they are not “very low carb” as you state. Coconut sugar knocks them out of the low carb category. Have you experimented with a low carb sugar substitute in making these with good luck?
Where do you think I stated that they’re “very low carb”? I’ve never said that these are low-carb – I actually keep telling people in the comments that they’re not. I’ve tried making these cookies low-carb and always fail. They never come out correctly, but then again, I’m not a low-carb baker so maybe that’s the issue.
I live a Paleo lifestyle (no grains) and am also allergic to almonds. Baking is nearly impossible because gluten-free recipes use grains and Paleo recipes use almond flour, almond butter, almond everything.
I have solved this problem by substituting sunflower seed meal (ground in a coffee grinder) and sunflower seed butter.
However, for this recipe, I substituted tiger nut flour (gram for gram) and sunflower seed butter for the almond butter. I also used vegan margarine sticks instead of butter (dairy allergy, of course).
These were THE BEST chocolate chip cookies I have ever made. Better than any with grain flours. Better, by far, than any Paleo recipe. Thank you so much. I will be trying all of your recipes one by one.
Oh, wow. That’s great to know that these cookies work with tigernut flour! Did you use that in place of just the almond flour, or also the coconut flour? Thanks a bunch for the tip. I’ve just started experimenting with tigernut flour and can’t wait to try! And I hope you’ll enjoy the other recipes just as much. Thanks so much for your feedback (and sorry for just now seeing your comment!).
SIMPLY AWSOME…. they’re perfect
It’s so hard to find a decent recipe that tastes good!! Very good job
Aww, thanks! I really appreciate that. :)
I tried this recipe to the T and loved it. Have to give it 5 stars. I do love coconut and almonds so the taste was great. I may never make traditional chocolate chip cookies again.
Yay! That’s music to my ears. :) Thanks for your comment (and sorry for just now seeing it!).
I made these cookies last night and I absolutely love them! I used coconut oil and coconut sugar, and didn’t have any issues with the ingredients combining, nor did I have to refrigerate the dough. These are soft, chewy, and oh so good!
That’s great that you didn’t need to chill them! That may change in the summer. ;) Thanks a bunch for your comment (and sorry that I just now saw it!).
These cookies are so delicious! I just started paleo and made it 5 days with no “ sweets” but I needed something. I’m so happy I chose these. They are perfect. Not overly sweet, and I really like all the textures. Thanks so much!
I’m happy you chose these, too. ;) I hope that your paleo diet is going well! Thanks a bunch for your comment and sorry for just now seeing it.
I’ve never heard of chia egg. I do some vegan thins but I’m not exclusively vegan. Is that something you make or something you can buy at the store? If you make it how does it work. I had done flax egg but never chia. Thanks!!!
It works the same way as a flax egg. A flax egg works just as well in these cookies (I just don’t like the taste, though other people say it doesn’t have any taste). You can also use a regular egg. Directions on how to make a chia egg are towards the bottom of the post where it says 6/30/16 update. :)
I made a batch earlier today. I followed the Paleo version with coconut sugar, coconut oil and paleo chocolate…wow! Good job! These are delicious! Thank you.
You’re welcome! And thanks for your comment. :) So happy you liked them!
Omg, I don’t even know what to say. They are SOOOO good. Someone here said they would turn out salty and greasy. NOT true, they’re perfect. I’m new to flourless baking, so I too was skeptical reading the recipe for the first time. But if you follow it to a T they turn out perfect.
The only negative thing I can say about them is that I barely got any. My husband and kids were all over these. They were all gone within minutes, haha!
To be honest, I think everyone can ignore that one comment. ;) Something definitely went wrong for them since they’re the first out of about 500 reviewers who didn’t seem to love the cookies. And aww. I hope your family will leave you more next time! :) Thanks for your comment.
Hiya. These cookies seem delicious. I will try and bake them today. Was wondering if I could use oat flour instead of almond flour cause I don’t have any? Would the results be the same? Thank you
Or buckwheat?
Hi there! So sorry for just now seeing your comment. Unfortunately, oat flour’s not interchangeable with almond flour. The only other thing you could try is another type of nut flour or nut meal.
I made these on Christmas Eve and they were AMAZING!!! You’d have absolutely no idea that they are made with anything but “regular” ingredients! Thank you Erin for this amazing recipe! Going to try your peanut butter cookies next – for peanut butter blossoms – another family holiday favorite cookie. :)
You’re welcome! So happy that you thought that they tasted like regular cookies. :) Do you mean the paleo “peanut butter” cookies? Or the gluten-free peanut butter cookies I posted recently? I’m afraid neither would work as peanut butter blossoms. They spread way too much for that to work. Sorry about that! It sounds like I need to create such a recipe, though. I love peanut butter blossoms, too! Thanks a bunch for your comment.
Great cookies !!!
Even the skeptics in our family loved them.
How long does the raw cookie dough last in the fridge?
So happy you liked them! I think it’d be fine for about 3 days.
I can only find the superfine variety of Bobs Red Mill almond flour. I’ve tried three different stores. Do you know if that will still work?
Thank you for this amazing-looking recipe! I’ve two friends that are gluten and dairy free. Can’t wait to surprise them with your cookies!
That’s the right kind! I think they only sell superfine almond flour now (and almond meal, which would also work for this recipe). I hope you and your friends will enjoy the cookies. :)
Thank you so much for your quick reply!
I’m trying to think of the right words to use to explain how amazing these cookies are and I just can’t!!!!! They are too good, really (I ate a few than I should have 😊)
They seem like they might also be good as a gingerbread/molasses cookie but thought I’d ask for your advice on how to do that?
thank you so much for this delicious recipe – it’s what I’ve been missing so much since I went off gluten. No other cookie has come close!!!
Aww, yay! I think you found the right words. :D I actually posted a gingerbread version of this recipe here – paleo gingerbread cookies. I hope you’ll enjoy them! Thanks for your comment. :)
What can I substitute for the coconut flour? I have brown rice flour, chickpea flour and tapioca flour on hand. Thanks!
Coconut flour is unfortunately not interchangeable with any other flour as it absorbs so much more liquid. Sorry about that!
Oh god there are no words for how tasty these cookies look! I’m going to have to try this out.
Julia // The Sunday Mode
I hope you’ll enjoy them! :)
I’m hesitant to say anything negative, but I really didn’t care for these cookies. I am an experienced paleo baker and I had some misgivings about the amounts listed here, but I followed the recipe as written. Six tablespoons of oil and 1/2 teaspoon of salt to only one egg and 1.25 cups of flour makes for greasy, salty cookies, and they wouldn’t hold the chips. I used my hands and really kneaded, and still had a really difficult time getting the one cup of chips to incorporate…they were falling out everywhere, just sitting at the bottom of the bowl. I sound like an ingrate! This is the first Texan Erin recipe that I’ve tried and I won’t discount her work based on only one…maybe these just aren’t to my taste.
There are about 500 reviews on this recipe and you’re the very first to say that they didn’t care for the recipe. Perhaps something went wrong? The recipe is definitely correct and they’re not at all greasy or salty if you follow the recipe and read all the notes about the coconut oil. :) Sorry you were disappointed!
These were delicious! Instead of coconut oil I used Ghee. It gave them a lovely butter flavour. And because I didn’t have any almond butter on hand I used tahini. Thanks for a great recipe 😊
Oooh! Tahini sounds interesting. I’ll have to try that! Thanks a bunch for your tip and feedback. :)
I made these tonight and they were excellent. They are the best Paleo Chocolate Chip Cookies that I have had. I added walnuts and substituted Sunflower Seed Butter for the Almond Butter and Truvia Baking Blend for the coconut sugar and added 2 TBS molasses. These are the ingredients that I had on hand. This Truvia Baking Blend increased the crispness but retain the moist chewy cookie.
Molasses sounds like a delicious addition! Thanks for the tip. :) And good to know about Truvia! I’m happy to hear that they came out well. Thanks for your feedback!
I just purchased the Bob’s red mill paleo flour blend. Can I use this for the recipe and would I just use the same total amount of flour
I’ve never tried it but I’m guessing it’s not exactly interchangeable with the mix of almond and coconut flours that I used. Sorry about that!
Thank you, I guess I’ll have to play :)
I’d love to hear the results. :)
Awesome!!
Little trouble here… What does divided chocolate chips mean? Should I cut them the full size ones in half?
Thanks for your help!
It just means that you use 1 cup in the dough and 1/4 cup to top the cookies with. It’s in the directions if that doesn’t make sense. :)
Seriously, you’re brilliant! I am grain-free and dairy-free and have been on a search for chocolate chip cookies and WOW did I find the right ones, finally! My husband, who still eats grains and dairy, loved these! I asked him to please stop eating them so there will be some left for me. They were even good the next day as they held up well and didn’t get soggy like so many grain-free recipes do.
I can’t wait to browse the rest of your blog for more recipes.
Thank you!
Thank you! :D And haha. I love that you asked him to stop eating cookies. I do the same with my husband! I hope that you’ll find some other recipes that you’ll enjoy. :) Thanks for your comment!
When I read the recipe with the 6Tbls of almond butter, I wanted to try it. The cookies were soooo delicious! I’ll make these again!
They’re pretty tasty frozen, too!
Thanks, Erin!
Yay! So happy that you liked them and that the almond butter lured you in. :) Thanks for your comment!
Just made these cookies. One word… WHY?!?!
I CANT STOP. I MUST STOP.
Honestly I’m in love, and I can’t believe this are “healthy”. Thank you so much!!!.
Haha. I know how you feel! They’re hard to resist, right?! You’re welcome for the recipe and thanks for your comment. :)
I’m not sure if you could possibly have gotten a better picture of those cookies. Yumm. I just saw the picture (ha ha) I didn’t even know what they were yet. I’m thinking they look good enough to go Vegan for a night!
Haha. Thanks! And you could also make the non-vegan version if you want to use a real egg and butter. ;) Hope you’ll enjoy them!
Can’t wait to make these! I have a question. In the video you add dry milk but I don’t see it in the ingredient list?
The video says “Add dry mix” – not milk. :) Hope you’ll enjoy them!
And to think I looked at it twice to be sure! 🙄 Thank you! Love your blog and have many of your recipes in my b recipe binder.
Haha. No worries! So happy that you’ve found different recipes to try out. I hope you’ll enjoy them all! :)
Where can I find the nutritional facts for this cookie? Thank u!
I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)
Erin, I love your recipes and you have a wonderful website!
I have been baking these cookies for the past year. My family absolutely loves them! While I have used Bob’s flours for years (love them), they can be rather pricey in NYC. My solution: I tried both almond and coconut flours (organic) from Trader Joe’s. They worked equally as well but at a substantial savings!
Thanks so much, Dayna! So nice of you to say. :) That’s good to know that TJ’s flours work just as well! I sure wish we had them here in Germany. Thanks again for your comment!
I made these last week and I’m about to make another batch. They didn’t look like the picture and I also made more bite sized cookies (on accident – since they don’t expand).
I did it with peanut butter and they are super yummy. I have never tried with almond butter so I don’t have anything to compare to but don’t fret if you just have peanut butter on hand. My PB is just peanuts ground up with 1% or less of salt
But they’re honestly so much better with almond butter (this coming from someone who doesn’t like almond butter but loves peanut butter!) ;) But it’s great that you enjoyed them! Thanks for your comment. :)
I’m looking forward to trying this recipe on my family. Currently we are on the beginning strict Paleo, very low carb. But the video shows you adding dry milk and there’s none on the recipe. I’ve read through the reviews and can’t find anyone else noticing this. Please inform the amount needed and is there a substitute? Looks like everyone else is making these without the milk? My hope is that they will help the cookies to last longer. The GF versions always go stale very very fast. Like I said can’t make them now but can dream!
The video says “add dry mix” – not milk. :)
The recipe and cookies are fabulous! The cookies taste like the ones I used to make before having to refrain from grains and dairy. I didn’t think I’d ever be able to eat a chocolate chip cookie like this again. Thank you so much!
You’re welcome! That’s great that you found a cookie recipe that reminds you of the old grain and dairy-filled days. :) Thanks for your comment!
What about a tree nut free version?
I haven’t tried it. Almond flour is unfortunately only really interchangeable with other nut flours but I’ve heard of some people using sunflower seed flour as a sub for it. For the nut butter, you could use sunflower seed butter.
Chocolate chips – even Enjoy Life – are not Paleo
How many carbs are in each cookie. They are super delicious, I intend to make them again, but I am on low carb eating. Is it possible to find out or do you have a way to figure out the carbs. Thank you so much.
I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :) They’re not especially low-carb but they’re lower-carb than a regular cookie. You’ll probably want to use a low-carb sweetener next time!
Do you have a specific brand of Almond Butter you can t recommend? There are almond butter that has oil in it, and others doesn’t have it. Which one should I use?
*** typo sorry. That’s CAN recommend.
Definitely use the kind without added fat or sugar. :) I live in Germany and use homemade almond butter so unfortunately I don’t have a brand recommendation for you. Sorry about that!
Really love this recipe. Brought the cookies to 3 different homes during Thanksgiving to get blind feedback and introduce some Paleo into their lives. They were thoroughly enjoyed. I did experiment a bit and wanted to report back in case it helped anyone.
I used ghee instead of butter and 100% unsweetened cacao chocolate. This ensured they were dairy-free and helped reduce the overall sugar in this recipe (the recommended paleo-friendly choc chips list evaporated cane juice as the first ingredient. Not technically Paleo. Total Sadness). Fortunately, the batter was sweet enough that you couldn’t tell I used unsweetened chocolate so I felt it was the right adjustment for me.
Definitely take a moment to put together these cookies. Super yummy. I’ll be making them again for sure. Thank you so much!!
Thanks for sharing your experimenting tips! It’s great to know that ghee works well. I so wish we had unsweetened chocolate here in Germany! I’d love to try it in these cookies. Thanks again for your helpful comment! I’m happy to hear that you’ll be making them again. :)
My 9 yr old daughter summed these cookies up perfectly – they taste like Heaven!!! I truly cannot say enough, Thank You’s to you for posting this recipe…gluten free has not been hassle free for your family – but this just seriously gives me the strength to forge on – YUM!!!
Aww, yay! So happy that these cookies give you strength and that you and your family liked them so much! Thanks a bunch for your comment. :)
I’m doing a 2 month paleo challenge at work and made these cookies 2 weeks ago and my co-workers were soooo thankful. So delicious!! I made them again tonight but this time I used crunchy almond butter since I ran out of the smooth one…hoping it’ll be equally as delicious!
Thanks for the recipe!! :)
Crunchy almond butter sounds like it’d be delicious in these cookies! I hope it worked out well. :) Thanks for your comment!
Winner winner cookie dinner! These are the closest tasting and texture to the old fashioned cookies of pre-food allergy-laden society we live in now. Delicious!You nailed this recipe! Even though the batter carries a heavier almond butter flavor, the end product does not. I used this with butter and coconut palm sugar. They are wonderful, and the tip top rated recipe among the multitude of paleo/gluten free chocolate chip cookies we’ve made. Because of food allergies in our household, we were forced to dig deeper into the depths of healthy eating, even when we indulge. Recipes like this make it so easy to enjoy with added benefits of being a healthier choice; within the indulgence!! Brava!!
What a lovely comment! Thanks so much for taking the time to leave it. :) I’m happy that you found a recipe you could enjoy as much as regular cookies! Thanks again for your thoughtful comment.
Just made these cookies , needed a diet treat. Delicious I’m so happy to have found these. Good job.
Thanks a bunch! I’m happy you found a good diet treat. :) Thanks for your comment!
I’m not sure if I’ve commented before, but just in case, these are the best gluten free cookies I’ve made. I’ve also made them using Virtue sweetener from wheatfreemarket.com for a lower carb version. Super good either way. Thanks for the recipe!
You’re welcome! That’s great that they come out well with the low-carb sweetener. :) Thanks for the tip!
Okay, if I hadn’t made these for a friend’s b-day I might have just ate them all myself. Though I would not have discovered them without her. My friend has quite a few dietary allergies/intolerances so am always looking for recipes to make for her.
I did eat two. Hey, I had to taste test them! 😊
Haha. I’m happy you liked them! Thanks for the feedback. :)
Oh my goodness!!!! I recently started a gluten free, dairy free diet with little to no refined sugar (very difficult for someone so used to eating sweets!!). I randomly came across this recipe tonight, saw all the amazing reviews, and, lucky for me, had all the ingredients already in my pantry. All I have to say is- AMAAAAZZING. my boyfriend (who eats all kinds of junk food) and his 9 y.o. daughter DEVOURED these cookies. They are seriously SO good. Followed the recipe to a T and inhaled them ~10 mins out of the oven so they were still warm. pure perfection. Thank you so much for this recipe!!!
Yay! I’m thrilled that you all seemed to have loved them so much! It’s always nice when junk food lovers (like myself ;)) can enjoy a paleo recipe. Thanks a bunch for your comment!
I tried several paleo chocolate chip cookie recipes this year that were underwhelming at best. These are quite easy to prepare and positively ambrosial. My husband loves them and I must admit I have difficulty consuming them in moderation. Thank you!
Note: I followed the recipe exactly, using dark vegan chocolate, coconut oil and coconut sugar.
Ambrosial? Wow, thanks. :D That’s a new one! I agree that they’re difficult to consume in moderation. Thanks for your feedback!
I love this recipe and have made it several times. This time, I found myself without coconut flour in the cupboard, so I decided to experiment and got lucky. Unfortunately, I didn’t really measure so the amounts are approximate. I used 1 and 1/4 cup almond flour, then added about 1 and 1/2 tablespoons of Wedo banana flour for texture. I used butter for the fat. I cut the coconut sugar down by about half, added a bit of stevia to the flour for sweetness, then also added about 1 tablespoon plus of the ‘coconut nectar’ which is a thick syrup and about 1 plus tablespoons of maple syrup as well. They really came out amazing. Even my finicky teenager (who has been spoiled by grandma making him Betty Crocker cookies and the likes! sigh) liked them. Score! They may not be paleo with the maple syrup, but they are still super healthy for cookies, relatively low-glycemic and gluten-free. I recommend experimenting with the Wedo banana flour, which doesn’t taste like bananas at all, is very nutritious, gluten-free and has a cake-like texture. Thank you Erin!
Wow! Sounds like you created a totally new recipe. I’m so happy that the cookies came out well with your changes! That’s great. :) And I’ve never heard of someone considering maple syrup to not be paleo. Everything I’ve read says it is! Not that it really matters. :) Thanks a bunch for your tips and sharing your changes!
I agree, everything I’ve read says pure maple syrup (no additives) is paleo friendly. Plenty of other paleo recipes call for pure maple syrup too. Hhmmm…..
It’s all right, though! People can use whatever sweetener they want. I certainly don’t mind. :) I just didn’t want her comment to confuse others who are worried about what’s paleo or not. :) Thanks for your comment!
Made these for my wife and kids because we have been trying more and more paleo recipes. Makes us feel better about giving our boys a treat when the ingredients are this good. They are delicious and everyone loved them! I used coconut oil and dark chocolate “life is good” chips. Thank you!
I’m so happy that you and your family enjoyed them! I love that you made them cookies. :) Thank you for your comment!
WOW. Terrific recipe. Made the full paleo version. Very happy. Thank you.
Thanks a bunch! I’m happy to hear that you liked them. :)
Wow! I am amazed at how good these cookies are. My husband said it is his new favorite cookie. I wasn’t sure if I’d like them because I’m not a fan of coconut, but I couldn’t taste the coconut. Win, win. Thank you for providing an option for those of us who eat paleo. Next I’ll make it vegan for my daughter. 👍
Woohoo! So happy to hear that your husband has a new favorite. :) I hope your daughter will enjoy them just as much! Thanks a bunch for your feedback. :)
Is it possible to get the nutrition information for these cookies they’ Absolutely my favorite but I’d hate to over indulge and that is so easy. TIA
I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)
The best cookies indeed! I’m between clean and paleo eating and so pleased I discovered this recipe! I use 100% chocolate and yum yum yum!! My very special treat! My husband can’t stop going back for more and my girls love them, perfect snack! Thank you
Wow! 100% chocolate is hardcore. Wish I could like chocolate that dark. :) I’m so happy you and your family enjoyed the cookies! Thanks for your comment (and sorry for my slow reply!).
These cookies are amazing! Thank you for taking the time to devise this recipe! I didn’t have almond butter on hand so I used cashew butter, they turned out amazing. I’ve tried with coconut butter and grass fed pure Irish butter. They are great both ways. I prefer the final product consistency with the real butter :) Happy cookie eating.
Did you really try with coconut butter or with coconut oil? Or you mean you used coconut butter in place of the almond butter? I’m happy that all your variations have worked out well! Thanks a ton for your tips and sorry for my super slow reply. :)
These are, hands down, the best cookies I’ve made since going Paleo or gluten free. Thank you so much! These really taste almost exactly like my favorite non-Paleo or GF recipe, but better!
Woohoo! So happy to hear that. :) Thanks a ton for your comment!
Otroligt goda kakor!
Tusen tack! :)
Love the cookies! Could you tell me how many carbs they have? Thanks!
I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)
Hi Erin
Great recipe! Thank you for sharing it with us :)
Just as a matter of interest. I don’t eat sugar and so substituted the coconut sugar/brown sugar for 1/3 cup xylitol. The chocolate was 80%.
I was a bit concerned that it might be too soft, so I refrigerated the mixture before baking. I also made the biscuits smaller (made 20 from the mixture).
They turned out so well. I may even use less xylitol next time.
Hi Sonja! Thanks so much. :) That’s great to know that the cookies work with xylitol! Lots of people have asked for a low-carb version so I’ll definitely refer them to your comment now. :) Did they come out in the same shape as the ones in the picture? When I tried with some other low-carb sweeteners, they came out very thick and not very cookie-like! I’ll have to try your version. :) Thanks for the tip!
Hello, I just made these with a combination of half butter and half coconut oil and they turned out great. Would refrigerating these or freezing be ok do you think?
Refrigerating is definitely okay and lots of commenters have frozen the baked cookies and seemed to have been happy. :)
These are truly awesome. I’ve made them twice now (butter, brown sugar, egg version) with excellent results. They are different than my tried and true CC cookies, but my family likes them just as much. I have one question for you: I notice that they do have a bit of a grainy texture (I am using Bob’s blanched almond flour so it’s not that)…so I was wondering if you ever notice a texture difference when you’ve left them to rest in the fridge? With my regular cookie recipe, the fridge time (24-72 hours) makes an enormous difference in flavor and texture since the flour has time to absorb the liquids, but I realize this isn’t going to be the exact same. I hesitated to try it since I know how coconut flour REALLY absorbs liquid. Figured I’d go right to the recipe-testing source. :) Thanks for an awesome recipe!
So sorry I just now saw your comment! I’m happy that you’ve been enjoying the cookies. :) I’ve often chilled the dough for a few days and haven’t noticed a difference in texture. Feel free to try! The coconut flour won’t dry out the dough over time or anything like that. :) As for graininess… have you made other almond flour recipes? I wouldn’t call these cookies grainy at all but maybe I’m just used to almond flour recipes? It’s just a guess!
YOU have a gift. Thank you for sharing this recipe! We are wheat and dairy free and we LOVE these cookies!!!
Thank you so much! I’m very happy you enjoyed them. :)
Hi Erin. These sound really good. However, On the pin page list of ingredients it says 4 cups of coconut sugar. My first thought was “man that’s a lot of sugar. But on the “make it” page, it calls for 3/4 cup coconut sugar. 3/4 cup seems right. Question: which amount of sugar is correct?
Hi there! Always go by what the recipe website says for a recipe instead of what Pinterest says. We unfortunately have no control over what information Pinterest shows for our recipes. So 3/4 cup is correct! Hope you’ll enjoy them. :)
Hi Erin! Thank you for sharing this recipe. Creating the perfect chocolate chip cookie has been a big deal in my life. After developing numerous food allergies as an adult, I became determined to create the perfect (paleo) cookie! Although this recipe is a real contender, Bakerita’s Paleo Chocolate Chip Cookies is my favorite recipe. When I make Texan Erin’s cookies, they are a crowd pleaser, however they are quite crumbly and I have trouble creating cookies that stay together. Bakerita’s recipe sticks together and create an incredibly soft and chewy cookie. I think the big difference is the use (or not) of coconut flour, which Bakerita’s recipe does not call for. What are your thoughts? I sincerely hope this comment is well received. I’m passionate about “perfect” cookies!
Hello! You’re the first person out of about 450 who has mentioned these cookies coming out crumbly, so I’m thinking you might have an ingredients issue. Or you’re overpacking your cups. Have you ever made these using the gram measurements? There was one other person who said that she has made these cookies several times but the last time, the dough was crumbly. So either she made a mistake while making them the last time or she used a different brand of flour (or something) that could explain the difference. Also, are you changing anything at all in the recipe and following the directions exactly? The coconut oil being firm is a key point! Or do you live at a high altitude? Perhaps that could explain something. I made this recipe dozens of times before posting, with and without the coconut flour, and in all kinds of varying amounts, and it’s definitely needed (and in the amount called for) to give them the “regular” cookie texture. :)
Erin, thank you for your insightful response! I do live at a higher altitude in Colorado. Do you have recommendations for high altitude baking? Maybe up the liquids? Thanks again!
No problem! I unfortunately have zero experience with high altitude baking but I think this guide might be helpful! Sorry I don’t have a better answer for you.
I’m so glad i stumbled on this recipe. I made this for my client and he absolutely loved it! He has placed an order for it once more. Thank you.
Awesome! So happy that he wants more. :) Thanks for your feedback!
If I were to use maple syrup as a sweetener, would I use the same amount? Or would it not work?
Check out note #4 at the bottom of the recipe. :)
These sound great but I’m wondering how they can be called Paleo if you use sugar? Sugar isn’t approved on the Paleo diet.
Coconut sugar is paleo (source 1 | source 2) which I call for in the recipe and specifically state to use for the paleo version.
Made these tonite and yummo! Used the butter and brown sugar method…tasted devine! I used my favorite dark chocolate bars (grated in processor). Serious yum! Thank you!
Great recipe!
Is there something else I could use for the almond butter though?
Thanks! You can use another type of nut butter or sunflower seed butter (you can see that version here – paleo peanut butter cookies.
I used cashew butter and they are delicious!!!!!
Awesome! Thanks for letting me know. :)
These are defenitely my go to recipe. My Kids don’t even notice the difference from regular ccc. I just ran out of almond butter, do you think cashew butter will work?
So happy to hear that! Cashew butter should be just fine. Hope you’ll enjoy them just as much! :)
These cookies were amazing. I have to do gluten, dairy, and egg free so I substituted egg with chia egg and I used sucanat for the coconut sugar and they were awesome. Thank you for this recipe!
Awesome! So happy that they worked out well for you. :) Thanks for your comment!
This recipe is so easy and delicious. I have a house full of boys and they raved about it. This was my first cookie recipe. I followed the directions exactly and the cookies were perfect. Thank you!
Your first time ever making cookies?! I’m honored you started off with this recipe. :) And I’m so happy the boys loved them! Thanks a bunch for your comment and sorry for my slow reply.
Is something vegan if it has an egg?
No, it’s not, which is why I wrote “1 large egg, room temperature (or 1 chia egg for vegan).”
What about a tree nut free version?
Yes, these are the best paleo cookies I’ve eaten! Thanks for the recipe. They baked up perfectly, following your nicely detailed instructions. I gave one to my 3-year-old son and he chortled as he ate it, exclaiming “I like cookies, Mommy!”
So happy you found the detailed instructions helpful! Yay. :) And aww… so glad that your son enjoyed the cookies, too! Thanks a bunch for your comment. :)
Hi! Looks great!! When switching to butter is the weight needed the same? Since butter has some dairy content and not 100%fat?
Also, is there any way to sub thr coconut flour with aomething else? (Tapioca or more almond)?
Hi there! Yes, the weight of 1 tablespoon of coconut oil and butter are both 14 grams, so the weight is the same. :) Coconut flour is unfortunately not interchangeable with any other flour as it absorbs so much more liquid. Sorry about that! If you check out the reviews, some people have used subs but I haven’t tried them myself and don’t know if the result is the same.
THANK YOU FOR THIS RECIPE!! I only found out I was GF about a year ago and have been experimenting baking ever since, and have found a couple staple recipes that I will be making for the rest of my life. This is going to be added to that list immediately! I consider myself to be a cookie fanatic and these are even better than the regular tollhouse butter/flour cookies that I made for over ten years. Perfect texture, perfect taste, perfect cookie! And too make it extra special, it is national CCC day, and I finally get to enjoy good cookies again! They are definitely a treat, the almond products make them very high in calories, but extremely worth it. Cheers!
You’re welcome! I’m thrilled that you enjoy them even more than regular butter and flour cookies! I’m always so happy to hear that. :) And I think they’re worth the calories, too. One needs some good cookies in one’s life. :D Thanks a bunch for your feedback!
Oh my gosh – you just changed my life! I have been looking for this sort of CCC recipe for years. I made these 100% paleo with vanilla powder and 100% cocoa chips and they were so dang good! THANK YOU THANK YOU THANK YOU!!
You’re so welcome! I’m very happy that you liked them so much. :) And wow – 100% cocoa chips. That’s hardcore! Wish I liked chocolate that dark. :) Thanks for your comment and so sorry I just now saw it!
Delicious! I used 1/2 stevia and 1/2 brown sugar and the same with 1/2 butter and 1/2 coconut oil. This is a keeper…
Is that the kind of stevia that’s a 1 to 1 sub for sugar? Interesting! Thanks for the tip. :)
This was a great recipe! I used Barney’s Smooth Almond butter, Lily’s Dark Chocolate chips and walnuts… Absolutely delish. I scooped with small ice cream scooper then flattened to my preferred thickness. They spread very little. End result, thin crunchy cookie with a little chew.
I’ll have to try these with walnuts! Sounds tasty. I’m happy you enjoyed them and that they came out well as a smaller size! Thanks for your feedback. :)
I made these tonight and used all the paleo friendly ingredients and they were delicious!! Thanks for the recipe!
So happy that you enjoyed the cookies and that you liked the paleo version! Thanks for your comment. :)
Thank you so much for this recipe! I have a baby that I am having to alter by diet for as we try to figure out what food allergies he has. I followed the recipe with the exception of using Earth Balance soy free butter alternative in place of butter/coconut oil and I used a Neat Egg (basically ground chia and water) to make the cookies egg free. I live at high elevation, so I needed to add a little more almond flour as well. So good! They have become my little treat after cutting out all the other foods I love. The rest of the family like them as well!
You’re welcome! :) I’m so happy that you and the rest of your family have been enjoying them. Thanks for the tip on the high elevation and for your comment! I hope you get your baby’s allergies figured out. :)
what brand of almond butter do you use? I have never used anything but JIF pb in our house. We are currently just beginning a GF 2 week trial.
Sorry for just now seeing your comment! I used homemade almond butter but any almond butter that’s just almonds (or almonds and salt) should work. Hope you’ll enjoy the cookies!
What is the nutritional info for these?
I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)
So I didn’t have coconut flour or almond butter. I sub’d amaranth flour and believe it or not, half an avocado. Baked for 10 min and they are perfectly chewy with great flavor. They don’t have a lot of volume but taste and texture are spot on. Improv success. Thanks for the recipe!
Wow! I’m impressed. I would have never figured that they’d turn out well that way. Thanks for the tip! So happy you liked them. :)
Hello Erin!
Great recipe, thank you for sharing.
Do you have nutrition info?
Carbs
Fat
Protein
Please and thank you!
Hi there! That’s great that you liked them. :) I don’t have that info but you could copy and paste the recipe into Caloriecount!
I used ghee and coconut sugar when making these cookies and they turned out great!! I also did a tester cookie right away and chilled the leftover dough and all of them turned out the same. Not sure if refrigeration was necessary, but they all turned out great! I am so pleased with this cookie recipe! My parents (who aren’t paleo) loved them and told me they wouldn’t mind me making them again! I also shared them with some neighbors whose son is gluten intolerant and they really enjoyed them too! I would recommend this recipe to everyone that is paleo, trying to be healthy, or just want an overall great treat!! Thanks so much for sharing the recipe Erin!!
I’m so happy that you and your neighbors enjoyed the cookies! I think chilling is necessary depending on how soft the coconut oil is and the room temp. In the summer (in my apartment without AC), I always have to chill the dough but in the winter I don’t! I say to chill it just to be safe. :) Thanks a bunch for your kind comment!
My 18 year old son who eats the SAD diet says hands down these are the best chocolate chip cookies he has ever had. Thank you for a great, easy recipe the whole family can enjoy.
Wow! That’s great that he likes them so much. :) Thanks a bunch for your comment!
Made these today after recently going Paleo and my family loves them. I’m thrilled I don’t have to give up deserts! The taste is amazing, the texture is perfect, they are so much like the white flour, butter, sugar filled ones, except they are better for you. Thank you for this amazing recipe!
So happy you liked them! And I’m thrilled for you that you don’t have to give up desserts! Thanks for your feedback. :)
Thank you! I just went grain-free and diary free and I really missed dessert. Now I can stay symptom free and still have amazing cookies. These are SO good. The best part is that I feel satisfied with just one. A hundred times thank you!
I’m so happy you found this recipe! I wouldn’t want anyone to go dessert-free when they don’t have to. :) Thanks so much for your kind comment!
Just turned paleo. Never write reviews of anything. Baked your cookies today and just had to write to thank you. They were fantastic. I added a handful of chopped hazlenuts and was generous with the vanilla. Your comments were really helpful and this is going to be my go-to cookie recipe from now on. My son just wolfed down two – I made the huge versions!
I’m thrilled that you and your son both enjoyed the cookies! Hazelnuts are a nice touch. :) Thanks a bunch for taking the time to leave a review! I really appreciate it. :)
I subbed avocado for coconut oil and they turned out so good! This is a go-to recipe in my house!
Oooh! Interesting sub. Did you actually sub avocado or avocado oil? I’m happy you enjoyed the cookies! Thanks for your comment. :)
OMG These are so great! I make them again and again. I sift the almond and coconut flours and use brown sugar and real unsalted butter. I also throw all the chocolate chips in at one time–perfect cookies. Thank you so much Texanerin!
P.S. I add walnuts also.
Hi Donna! Sorry I just now saw your comment. The added walnuts sound great! And throwing in all the chocolate chips at once certainly makes it less fussy. :) Thanks for your comment!
These are the best Paleo cookies I have made since going Paleo a few months ago! Even, my husband, who hasn’t liked any treat I have made, said these are delicious! The recipe is well written and the notes are very helpful! I just joined the email list and I printed several more recipes to try! Thank you so much!
I’m so happy that you and your husband enjoyed the cookies! I’m happy to hear that you found the notes useful. :) I hope you’ll enjoy the other recipes just as much! Thanks for signing up, pinning and for your comment. :)
I plugged in the data. I used 1/2 cup coconut sugar and 1 cup chocolate chips:
1/4 cup (32 grams) coconut flour
1/4 cup Coconut Flour Organic Bob’s Red Mill 15 Calories per serving
1 teaspoon baking soda
1 tsp Leavening Agents, Baking Soda 0 Calories per serving
1/4 teaspoon salt
1/4 tsp Salt, Table 0 Calories per serving
6 tablespoons coconut oil
6 tbsp Vegetable Oil, Coconut 703 Calories per serving
3/4 cup coconut sugar
1/2 cup Coconut Sugar Organic Pure Palm 384 Calories per serving
1 1/2 teaspoons vanilla extract
1 1/2 tsp Vanilla Extract 18 Calories per serving
1 large egg
1 large Egg, Whole Raw, Fresh 72 Calories per serving
1 cup semisweet chocolate chips
1 cup Chips Semi-Sweet Chocolate Toll House 1,120 Calories per serving
1 Almond flour bo red mills
1 cup Almond Flour Gluten Free Now 7 Calories per serving
1 Sunbutter
6 tbsp Sunflower Seed Spread Creamy SunButter 60 Calories per serving
+ Add Ingredient
Number of Servings:
CLEAR RECIPE
Recipe Analyzer Results
A single serving of this recipe has 183 calories.
Read through the nutrition label for a snapshot of this recipe’s nutritional profile. If the label lists less than 5 percent daily value for a nutrient it is considered low, while 20 percent or more is high. In general, you want to limit saturated fat, cholesterol, and sodium, and get enough fiber, vitamins, and minerals.
Nutrition Facts
Servings: 20
Per Serving % Daily Value*
Calories 183
Total Fat 13g 17%
Saturated Fat 6.4g 32%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 134mg 6%
Potassium 65mg 1%
Total Carb 14.5g 5%
Dietary Fiber 2g 7%
Sugars 11.4g
Protein 2.7g
Vitamin A 0% · Vitamin C 2%
Calcium 1% · Iron 4%
*Based on a 2,000 calorie diet
Thanks for sharing! :)
These are seriously delicious!! I have been passing this recipe along to EVERYONE!!! thank you for this!! I make mine with Lilys chips & my husband says they are a great replacement for regular chocolate chip cookies & he isn’t even on a special diet.
Thanks so much for sharing the recipe with everyone! And awesome that the sugar-free chips work well. :) Thank you for your comment!
For people wondering if this recipe works with erythritol or xylitol, I used Truvia (erythritol mixed with stevia) and it worked great!
That’s great to know! Thanks a bunch for your tip. :) I’m happy that they came out well!
My kids are allergic to nuts, so I regularly sub sunflower or pumpkin seed meal for almond flour and it works great, although the inside of the cookies turn green as they cool–but that’s ok, my kids still devour them! I also made a (very small) test batch of these with peanut butter for myself and my husband and they were delicious. I am about make a full batch with pumpkin seed meal (for the almond flour) and sunflower seed butter (for the almond butter) for my son’s soccer game. I expect they will disappear quickly. Thanks for such an awesome, chewy recipe!
That’s great that sunflower and pumpkin seed meal work! I’ve never tried baking with either of those. Thanks a bunch for the tip. :) I hope that they were enjoyed at the soccer game!
Can I refrigerate the baked cookies for a week?
You can!
I have to admit, I was dubious of this recipe but I needed something sweet today and I had all the ingredients so.. seriously, paleo what? These cookies are JUST PERFECT. PERIOD. I totally cheated too and didnt follow all directions but still PERFECT.
I used a mix of light, dark, and muscavado sugar (i had them and i felt like it), suuuper soft coconut oil–almost melty–but still worked out. I totally mixed by hand with a silicone whisk. Didnt wait for the sugar and oil to get fluffy, just mixed enough to incorporate (BUT right before adding the flour i whisked vigorously for a few minutes).
Threw in about 1 Tbsp cocoa powder after the almond butter and used a mix of semi-sweet choco chips and half a bar of Lindt 85% dark chocolate chopped up. I baked 10 cookies and put the rest of the dough in the freezer. 350°F for 14 min. PERFECT. Delicately crisp edges, soft but chewy center.
THANK YOU for this AWESOME recipe!!! (Subscribed :))
I’m happy that they came out so well with your changes! I like the idea of adding a little cocoa powder. :) I have a double chocolate version of these cookies but it uses a lot more cocoa powder. I’m curious what just a little would taste like! Thanks so much for your feedback and for subscribing. I hope you’ll enjoy the other recipes just as much. :)
These cookies are unreal good! Thank you so much for the recipe! Yummy!!!!
Woohoo! Happy that you think so. :) Thanks for your comment!
These are so so so so good. Thanks for this amazing recipe!!
You’re welcome! So happy you liked them. :)
These are SO SO good! I used all measurements by weight. I changed the sweeter though, 100g of white sugar + 2 tbs of maple syrup – it was what I had! I also used tahini instead of nut butter. Everything else was the same. They were dairy and gluten free and absolutely incredible! Thanks!!!!
Interesting! I’ve never tried tahini. I’ll have to try that! And good to know that a little maple works. :) I’m so happy that you liked them. Thanks for your comment!
I made a keto version last night and it turned out awesome!!
I used 1/2 Sukrin gold and 1/2 BochaSweet (which is 100% kabocha extract – Japanese squash). I also used Nuttzo Seven Seed butter that I got from Costco, and I used ChocZero chocolate and broke them into chunks instead of using sugar-free chocolate chips that I normally use…the ingredients are a bit complicated to find, but I had them readily available so I used them.
It turned out a bit too sweet tasting for my taste (maybe it’s the BochaSweet?) so I’ll try it with less next time but OH MY GOODNESS, it was so damn good! I ate a cookie with some Royal Hawaiian vanilla macadamia milk and seriously, it felt like I was cheating on my keto diet lol!
FANTASTIC recipe! Will adjust the sweeteners and experiment some more to make it keto friendly, but I can’t tell you how much I appreciate all your hard work for this fabulous recipe. Thank you!
Hi there… k would you send me what you replaced with the squash?? because Kobacha squash is literally my favourite food. if I’m addicted any foods its that squash hahah…. I have turned orange from eating it too much.
Id love to know what you did!
Thank you!!
They didn’t use squash in the recipe but BochaSweet, which is a sugar replacement extracted from kabocha. :) I’m pretty sure there’s no way to use squash in this recipe.
Yes, I used BochaSweet which is a sugar alternative derived from kabocha extract :) I just started using it and I’m loving it so far (tastes just like cane sugar to me). I can’t help but wonder if BochaSweet is the reason my cookies did not fall apart?
BTW, I still have cookies in the fridge! I stored mine in a ziploc and munch on them whenever I want something “sweet”. I think this may have also worked because of the chia seeds in the Nuttzo 7 nut butter…chia seeds may have acted as an extra binder? I also baked mine about 3 minutes longer and they puffed up nicely and the texture turned out well.
Erin, you’ll most likely be a better judge than me…I thought the cookies turned out really well (albeit too “sweet” since I went a little crazy with the Sukrin and Bochasweet) but you might think otherwise :) I’d like to send you a picture of how the cookies turned out. Where should I send them to? I’m on a mission to help spread this recipe out to the keto community (and credit you, of course :))
Hi again, Liz! Sorry for my slow reply. I don’t know where this week has gone! I’ll have to try BochaSweet. Sounds very interesting. :) I’d love to see a picture (and for others to be able to see it, too!). Are you on Facebook? It’d be great if you could go to my Facebook page and under the four pictures at the top, there’s a white box that says, “Write something on this page.” You can upload your picture there! Thanks a bunch again for your feedback.
Wow! That’s awesome that you were able to make this low-carb. I tried and failed miserably. ;) I’d love to hear how your experimenting goes! People have asked me about a low-carb version and I’m never any help. Thanks a ton for sharing your version and your kind comment. :)
These are by FAR the best paleo chocolate chip cookies ever. I’ve been making these for two years. EVERYONE who eats them can’t get enough and absolutely cannot tell they’re gluten free. Thanks for this excellent recipe!!!!
Woohoo! So happy to read that. :) Always a good thing when people don’t know that they’re GF! Thanks a bunch for your feedback.
Could you substitute Stevia or erythitol for the sugar to make keto friendly?
I’ve experimented with low-carb sweeteners in this recipe but I’ve had a terrible time with them. One guy tried and posted his results here. Hope that helps!
These are amazing! Better than regular flour chocolate chip cookies. I cut back on the chips and added 1/2 cup chopped walnuts for more texture. One thing though-I found that the last few cookie balls were hard to stick, I’m thinking on account to the coconut oil melting from the heat of my hands. I might try a chilled ice cream scoop next time.
So happy you liked them better than regular cookies! :D Good to know that walnuts worked out well. And great tip with the ice cream scoop! Thanks for your comment.
Great Recipe! My go to chocolate chip cookies!! Friends love them!
So happy that everyone enjoyed them! Thanks for your feedback. :)
Made these yesterday with my boys. So delicious and easy! They came together so quickly and then we chilled them during swim lessons to bake up after dinner. I love that you include so many variations and tips for success if using certain ingredients. Thank you so much!
I’m so happy you appreciate the variations and tips! I hope your boys had fun baking. :) Thanks for your comment!
The yummiest cookies I ever made!! Made a batch yesterday and it was all gone that fast! Making another batch later and making it double! This recipe is the best!
Woohoo! So happy to hear that. Good luck with not eating all of the double batch! ;) Thanks for your comment!
Hi- I tried scrolling through a few pages but didn’t see the answer- can these be made with white or whole wheat flour at all?
Trying to find a vegan and nut free cookie for the teachers at my daughter’s school.
Thanks!
Unfortunately, nuts flours aren’t interchangeable with non-nut flours. So wheat flour won’t work. Sorry about that!
These were the bomb!
So happy you liked them! :)
Thank you sooo much! My boyfriend has ulcerative colitis and is on a paleo diet because of it. He also has a gluten, dairy, and soy allergy. He’s been in the hospital for two weeks and has been craving something sweet. These are currently in the oven to take to him tomorrow. They were pretty easy to make, and I can’t wait to see how they come out!
I hope that your boyfriend enjoyed them and that he’ll recover quickly! That was nice of you to make him some cookies. :) I hope you liked them, too! Thanks for your comment.
He did! He said they were better than his mother’s. Shhh! :)
This recipe is a keeper!
Hahaha. Always great to hear that. ;) Thanks again for your comments!
What is the carb and calorie count per cookie ? Just curious.
I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)
Did you figure out the carb count per 16 cookies?? T1d here thinking about switching out the sugar with swerve too.
I have made these cookies so many times and every time they are a hit!! I have shared this recipe so much!! They are perfect for people that can’t have sugar and white flour ( like me!) thank you for sharing this!
That’s awesome that you’re enjoying them so much! Thanks a bunch for your comment and for sharing the recipe. :)
These are the best cookies I’ve ever made! My husband who is a chocolate chip cookie fanatic agrees! I love that this is a healthy yet tastier choice to bake for my family. The only downside is now I am asked to make these all the time! Thanks!
Haha. Not such a bad downside. ;) That’s great that you and your family have been enjoying them! And the best cookies you’ve ever made?! Woohoo. That’s great! Thanks a bunch for your comment. :)
I found this recipe on pintrest…I’m so glad I did…made them today, yummy!I will definitely be making them again, I found them to be soft in texture which is a plus I really don’t mind either way. I thought we had raw almond butter but instead it was raw peanut butter so I used that…they had a little bit of a peanut butter flavor however peanut butter cookies use to be my favorite. Thanks for this recipe…good job.
They came out soft because of the peanut butter (which is why I don’t recommend it :)) But if you like them that way, that’s awesome! I’m so happy that you enjoyed the cookies. Thanks for your comment!
Thank you so much for this recipe Erin, it is the best cookie recipe I have ever found – I have just made these for the 5th time! Since giving up refined sugar I have really, really missed cookies and biscuits and now I can eat them, plus they are much tastier than shop bought ones.
I use about 100g 85% dark chocolate that I blitz in my Magimix food processor, this turns it into chocolate chunks for me without having to cut it up! For me this is a good amount of chocolate for the cookies.
I also found the first time I made these (with butter and coconut sugar) the mixture was really oily / greasy and my latest batch was made with just 2 tbsp almond butter and they tasted just as amazing as the first batch, with the batter much less greasy (also this helps me to make it a bit cheaper to make!)
I get 18 cookies each time I bake these and they taste incredible on the day I make them and also just as great the day or two after (although they don’t last long in my house!!) when stored in a glass airtight container.
I can’t thank you enough for this recipe! :)
That’s great that they work well with less almond butter! And that’s interesting that you can chop up chocolate in my food processor. I think it’d kill mine. ;) I’m thrilled that you’ve found a cookie that you can enjoy and that you like them even more than store-bought ones. :) Thanks so much for your kind comment!
I’m so in love with these cookies! My husband, who isn’t typically a sweets fan, has asked me to make these twice since I found this recipe last week! Getting ready to make my fourth batch. Thanks for sharing!!!
Wow! Four batches. Such dedication. :) I love it! Thanks a bunch for your comment! I’m so happy you and your husband enjoyed the cookies.
I just made this, delicious! Me and my husband both ate 3…WHOOPSIE! I used 6 tablespoons coconut butter instead of almond butter because I didn’t have it on hand. I also used 6 tablespoons of ghee. They turned out excellent!
Haha. Well, you could have eaten 4 each and then the whole batch would’ve been gone. ;) Great to know that coconut butter works well! I’ve been wondering about that. Thanks for your feedback and sub tips!
I just made these, and they did not disappoint! Even my husband thought they were some of the best cookie he’s had, paleo or otherwise. Thank you for all your thorough instructions and explanations. I can’t tell you how helpful it is, especially in the world of paleo baking!
Aww, thanks! I’m so happy that you appreciated the crazy long instructions. :) And awesome that you and your husband both likes the cookies! Thanks for your comment.
I just made these and my husband who is very new to paleo needed something for his sweet tooth! He loved them… Maybe too much lol. They are definitely a keeper for us. Thank you so much!
Haha. Well I’m happy he liked them too much! Thanks for your comment. :)
I made these just as you said and they were delicious. Even my grandson who is such a picky eater loved them. I can’t wait to try more of your recipes as I’m new to this whole Paleo thing. Thank you!
That’s great that both you and your picky grandson enjoyed them! I hope you’ll like the other recipes just as much. :) Thanks for your comment!
Hi , has anyone tried adding Flax Seed to this recipe? Thanks!
I’ve used a flax egg but haven’t tried adding additional flax. I’m thinking it’d work as long as you don’t add too much!
Hello! I have made these cookies and honestly they didn’t last very long in this house! They were amazing! Just one question…do you know if I can substitute the brown sugar with honey? Or maybe dates? Thank you for this recipe!
Sorry just saw that someone already asked this!
No worries! I’m happy you found your answer. :)
I’m so happy you enjoyed them! I just added info to the recipe concerning subs. Thanks for your comment. :)
Sounds great but almond flour and almond butter makes these way too expensive for me… apart from a treat now and then :-)
Hey there! You could also use almond meal, which is normally cheaper, and homemade almond butter, which is much cheaper than store-bought. You only need 6 tablespoons. :)
I have used Skippy Natural Peanut Butter and it tastes the exact same to me. I also accidentally used Almond Meal instead of Almond flour the first time I made them and again, they tasted the same.
Erin, these cookies are fantastic! I prefer them to a regular choco chip/peanut butter cookie any day!
Aww, yay! I’m thrilled that you prefer these over regular cookies. :) And that’s awesome that Skippy works well! Maybe I should give up on trying natural peanut butter (the kind with just peanuts and salt) in these. Thanks a bunch for your comment!
I juat gotta ask… how is sugar paleo? And in other words- do u think i can replace the sugar with maple syrup or honey? Or maybe even date paste?
Coconut sugar is considered paleo (source). Using a liquid sweetener doesn’t work in these cookies. It makes they very cakey and in my opinion, not worth making.
Interesting. In Israel or at least the ppl ive learned from say that its not paleo.. and still think so.. so dont know what to do now cause you really got me curious… anyway thanks for the answer!!
In the US, it’s definitely considered paleo. Hope you’ll give them a try! :)
I made these and they are amazing! Any thoughts on the nutrition facts? Calories etc?
So happy you liked them! I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :) Thanks for your comment!
if you find yourself in Germany again, the blabbed almond flour sold at Lidl in my area (Southwest Germany) has been great. I ran out of Bob’s too :(
I meant blanched! new keyboard, sorry x.x
I buy that one when they have it, too! I test my recipes with it and when I’m done, I test the final version with Bob’s to make sure it comes out how I really want it. It’s a lot finer than the Lidl stuff. Thanks for the tip. :)
Hello Ms. Erin Thank you so much for sharing your Recipe, I was looking for a sugar free recipe when I came across your page and was absolutely amazed by all your collection but I wanted to see if you have ever tried replacing the sugar with sativa?
and also what would you recommend if I want to do this in bulk?just double or tripling serving size or just making each batch from scratch??
Hi Ruth! Thanks for your kind words. :) Do you mean stevia? I’ve had the worst luck in baking with stevia so I have no advice there. Sorry about that! One guy did some experimenting with low-carb sweeteners and posted his results here. Hope that helps! I think doubling or tripling this recipe wouldn’t be an issue (though I haven’t tried it myself). If you try using stevia, I definitely recommend doing a single or even a half test batch first. Hope you’ll enjoy the cookies!
Can I use xilitol?
I’ve never tried it, sorry.
If we use brown sugar, should it be packed?
Not tightly packed. Do you have a scale? That’s the easiest way to make sure you use exactly the right amount. :)
Wow! The BEST cookies. I’ve brought these to Paleo potlucks, work, family functions and they are a hit! These are the only chocolate chip cookies I will make! Thank you for the recipe!
You’re welcome! I’m very happy to hear that they’re your one and only chocolate chip cookie recipe and that they were enjoyed at the potlucks! Thanks a bunch for your comment. :)
These cookies were delicious but I think the coconut flour bothered my stomach. Could I sub it with any other flour?
I’m happy you enjoyed them but sorry about your stomach! Coconut flour is unfortunately not interchangeable with any other flour as it absorbs so much more liquid. Someone mentioned that they used oat flour in place of the coconut flour but I haven’t tried it myself.
What is a chia egg?
Check out the last paragraph of the post where I say 6/30/16 update. :)
After trying many different paleo chocolate chip cookie recipes, I felt discouraged none would taste like the “real” thing. But this recipe smelled, looked, and tasted great. The cookie was light and yummy. I think this will be my go to recipe. I used 3TB butter and 3TB coconut oil just because I couldn’t decide which would be better and it worked well. I did refrigerate the dough, as advised, and was happy the dough didn’t spread out or get too greasy.
Thanks for a great recipie!
You’re welcome! :) I’m happy that you enjoyed them and that you’ll be making them again. Half coconut oil and butter is always a good choice. :) Thanks a bunch for your comment!
The cookie sheet look amazing! I’m just wondering if you think it’s possible to make them without sugar? Just a sweetener. 😬
What do you mean with “just a sweetener”? Did you mean just without sweetener? If so, then I’m afraid not. The sugar is needed to hold the cookies together and they’ll also taste bad without any sweetener. Sorry about that!
Hi Erin,
I haven’t made these yet but can I replace the coconut sugar with Stevia? I can’t have any other sugar then that.
Hi there! I’ve unfortunately never tried that and none of the commenters have mentioned that working so I really have no idea if it’d work. Sorry about that!
Can’t wait to make these but have one question! My boyfriend doesn’t like any type of nut butter. What can we replace the almond butter with? Also, have you made these cookies with ghee or clarified butter? Thanks!
Unfortunately there’s nothing you can use in place of the nut butter. It’s what makes these cookies work. :) Have you tried sunflower seed butter? I haven’t tried them with ghee but I’m guessing that’d work!
Awesome, this is my only chocolate chip cookie recipe now. Can’t wait to try the chocolate chocolate chip cookies and brownies, I have a feeling they will be keepers. I have made them both with coconut oil and butter as well as coconut sugar and brown sugar. Butter and sugar are still my favorite. Thanks for sharing.
It’s hard to beat butter and sugar. ;) I hope you’ll enjoy the cookies and brownies just as much! Thanks for your feedback.
These cookies (and the chocolate version too!) are the BOMB!!! My whole family loves them and I make them at least once a week! One trick I’ve learned to make sure they come out uniform size is after refrigerating for an hour, I put them in plastic wrap and form the dough into a loaf. Then simply slice and bake!! So so yummy!! :)
Interesting! Other people have mentioned the log thing but it never works for me. I just weigh them and they come out all the same size then. :) Thanks a bunch for your comment! I’m happy to hear you like the chocolate version, too!
Thank you sooo much for posting this recipe!
My son was recently diagnosed as on the spectrum and we have found that cutting out dairy and gluten has made a huge difference to his behaviour but he has been so miserable not being able to eat his favourite things.
I have been scouring the internet for good chocolate chip cookie recipes and this is so far the best one I have found. Chewy, delicious and so moorish! In fact, I have to say, I think these have even more flavour than a normal chocolate chip cookie!
A little tip if it takes your fancy….after you roll the dough into little balls, dip them on one side in hundreds and thousands and then put them on the baking tray and lightly press them down while you slightly flatten the cookie ball. They came out fantastic and it was all worth it to see the HUGE smile on my sons face.
You’re so welcome! :) If your son has “only” cut out gluten and dairy, there’s SO much good stuff he can still have! I have a bunch of paleo desserts (and other sweets) that would fit the bill. I hope you can find some other goodies he can have! Although I have to admit, these cookies are one of my very favorites. ;) Thanks for the tip on the sprinkles! I had to look up what hundreds and thousands are. Sounds like a fun idea! Thanks a bunch for your comment.
Okay, I am AMAZED by this cookie. I have been baking for a long time… in fact, I’m known by my friends as a legit baker. THIS COOKIE… honestly BLEW me away. Regardless of it being GF or not, it is a dam* GOOD cookie!! WOW!!! the flavour is spot-on, it’s fragrant, the texture is perfect… I can’t wait for people to try this. Thank you for such a truly perfect chocolate chip cookie (it’s more than perfect IMHO)!
Aww, thanks! What a wonderful comment. :) I love how excited you are about the cookies! I hope your friends will enjoy them just as much. :) Thanks a bunch for your comment!
This is the best chocolate chip cookie recipe I have ever had! Thanks for your sharing and tips! Delicious!
Aww, yay! Thanks so much. :) I’m happy you like them so much! Thanks a bunch for your comment. :)
I’ve been making these for months now & they never disappoint. If anyone is interested, they make great cookie bars! I made them in a 8×8 pan that I sprayed with nonstick spray. Baked at 350 for about 35 minutes then cooled completely in the pan. SO GOOD!
I love them as cookie bars, too! So yummy. :) Thanks for the tip and for your comment! I’m happy you enjoyed the cookies / bars.
Delicious! Easy, tasty and simple. I used solid coconut oil. I used 1/2 cup beet sugar instead of coconut sugar. Finally, I used cashew butter instead of almond flour. Great texture, color and crumb size. Thank you!!
Oooh! I’ve never heard of beet sugar. I’ll have to look for that! I’m so happy you enjoyed the cookies and that they came out well with your subs. Thanks for your feedback!
Please change my rating to 5 hearts!! I made a mistake on my initial comment!!
It showed up as 5 to me! No change necessary. :) Thanks again for your nice comment!
I am hesitant to post because I made alterations but because they turned out so AMAZING, I decided to post. I wanted to recreate an “island cookie” recipe I had which uses traditional ingredients. Because I am fairly paleo and sugar free, including syrup, coconut sugar, etc., I used over ripe bananas (2) with 1/3 tsp stevia powder in place of the sugar. I also used 3/4 cup Lily’s chocolate chips, 1/2 cup chopped walnuts and about 1/4 cup dried coconut. I did as some suggested and used 1/2 pasture butter and 1/2 coconut oil. Just absolutely delicious. I so appreciate your recipe and all the helpful tips, thank you! Feel free to not post this since it’s not your true recipe.
Of course I’d post your comment! It’s great that people share their changes so that other people who also need sugar-free (or nut-free or whatever) can see what others have tried. :) That’s an interesting sugar sub! Were the cookies cakey due to the bananas? Could you taste the bananas? I might have to try that. Thanks a bunch for your comment!
Great! Yes, the cookies were cakey but taste great. Next time I plan to flatten them more so they won’t be quite so thick. I made normal size cookies, meant to mention that as well. My hubby and I are devouring them😄. Thanks again for your recipes!!
I’m happy to hear that you’re devouring them! :) Thanks for the answer and you’re welcome for the recipes :D
THESE WERE SO PERFECT! Even my teens loved them and said they were better than “normal cookies”. THANK YOU! You’ve made my paleo life so much happier <3
Aww, yay! What a compliment from your teens! And I’m so happy that your paleo life is happier now. :) Thanks so much for your nice comment!
Made these tonight and they were fabulous! I was out of almond butter so substituted sun butter, so yummy!!!
I love these with Sun Butter, too. :) Thanks a bunch for your comment! I’m so happy you liked them.
Looking to bake these cookies. Is Almond meal/flour the same as Almond flour?
The only difference is that almond flour is made from blanched almonds and almond meal is made from unblanched almonds. So yes, in this recipe, almond meal is fine since the skins won’t make a big difference. :)
Could I omit the coconut flour and use all almond flour? I do not like coconut at all, even the slightest bit of coconut can ruin a recipe for me.
Coconut flour is unfortunately not interchangeable with any other flour as it absorbs so much more liquid. Someone mentioned that they used oat flour in place of the coconut flour but I haven’t tried it myself.
Hi
These cookies are AWESOME!!! Mine came out crnmchy and wondering how to get the soft textture. I followed the recipe 100%.
Keep up the GREAT WORK!!
Thank You.
You’re the first commenter ever to mention them being crunchy so I’m thinking your oven might be running hot. Try sticking an oven thermometer in there to test it! And what kind of baking sheet are you using? Don’t use a black one (if that’s what you’re using). I’m happy you still enjoyed them! :)
Can you substitute the butter with bananas?
I don’t think that’d work but I haven’t tried it.
These are awesome. Like, my kids don’t pretend most Paleo baked goods taste like the real thing (let’s be honest, they usually taste like coconut and have a grainy texture). But they love these! Everybody does! Used half coconut oil and half grass fed butter. They look AND taste like the real deal. So happy. 😊. Thanks for the recipe and I’ll definitely be back to try more from your site!
Haha. Yay! So happy that they passed the kid test. :) Thanks a bunch for your comment! I hope you’ll enjoy the other recipes just as much. :)
Wow that video is sooooo adorable!!! Great job – making these now!
Thanks so much! Hope you’re enjoying your cookies! :D
I am so glad I found this recipe. The cookies are soooo good. My husband really likes them, too. I have to pace myself eating them. I will be making them again. I used the mini semi sweet chocolate chips, so didn’t add all of the chocolate chips stated in the recipe, but there were plenty. I will have to make these for my team at work!
That’s great! And awesome that your husband liked them, too. :) I hope they’ll be a hit at the office. Thanks for your comment!
Nutrition Facts
Serving Size 16 g
Amount Per Serving
Calories 75Calories from Fat 49
% Daily Value*
Total Fat 5.4g8%
Saturated Fat 4.5g23%
Cholesterol 12mg4%
Sodium 121mg5%
Potassium 14mg0%
Total Carbohydrates 6.7g2%
Sugars 6.7g
Protein 0.4g
Vitamin A 0% • Vitamin C 0%
Calcium 1% • Iron 1%
Nutrition Grade F
* Based on a 2000 calorie diet
Nutritional Analysis
Bad points
Very high in saturated fat
Very high in sugar
Contains alcohol
Thanks for sharing!
These cookies are amazing. They definitely passed the kid test and we really enjoyed them. They were crunchy and chewy. Perfect. They are definitely a treat. I see someone calculated the nutrition facts for the recipe. I understand they are not to be meant in bulk and/or often but that is good information nonetheless. Does anyone know of an app or a good website that can calculate an entire recipes nutritional information as Erin did? Thanks.
I’m so sorry for just now seeing your comment, Theresa! I don’t know how I missed it. I’m happy that the cookies passed the kid test. :) You can copy and paste any recipe here for the nutritional profile. Thanks for your feedback! :)
Hey Erin, these are by eons the best Paleo chocolate chip cookies I have ever tried, and I have modified them a bit over the last year to accommodate lots of tastes. I have made them with palm shortening as well to great success, they are very crispy on the edges! My workmates love them too, and they don’t really know they are sugar, dairy and grain free.
Also thank you so much for including the grams for each, that is a much better way to bake and I can make baked goods the same every single time. And it’s easier for metric since I live in Ireland. Thank you!
Hi Kerry! I’ve never actually tried palm shortening but it’s time I try. Thanks for the tip! And I’m happy that you appreciate the grams. I much prefer them, too! It guarantees that your cup of flour is the same as my cup of flour. Less room for error then. :) Thanks a ton for your comment!
Thanks for this very tasty recipe! I had to make a few alterations. I didn’t have any almond flour or butter on hand, but I had sliced almonds that I had soaked. So I dehydrated them and ground half up as the flour and the other half as almond butter. The difference is just in how long the almonds are in the processor. I also didn’t have chocolate chips, but I melted down some bakers chocolate, maple syrup and honey, vanilla and a little palm shortening. I then spread the chocolate mixture on a pie plate, put in freezer to harden and cut into chocolate chunks. I appreciated the note about what the consistency of the coconut oil should be. The recipe turned out so well! I didn’t even need to refrigerate (I had used a combination of coconut sugar and brown sugar since I didn’t have enough coconut sugar.) Although, I wish there was a way to only use honey or maple syrup. I, too, felt these were the best grain free chocolate chip cookies I have made and I’ve tried so many recipes. I’ll happily return to this one again and again and stop searching for the best recipe. They had the perfect combination of crispness and chewiness. Thanks so much for this awesome recipe.
Oh my. You put in a lot of effort to make these cookies! I’m so happy that everything worked out well and that it was worth making your own almond flour and chocolate. Did your homemade chocolate melt into puddles once the cookies were baked? And I’m thrilled that you feel like you’ve found the best chocolate chip cookie recipe. :) Thanks a ton for your thoughtful comment!
This recipe is awesome! I’m currently on a sugar free diet so I substituted the sugar for xylitol and it worked a treat! Thanks :D
Great to know that xylitol works in these! Thanks for the tip and your comment. :)
Well I guess I locked out. The cookies came out great. Funny even though they are hard to form they’d worked. I still don’t know what I did wrong though. This is a great recipe. Thanks so much.
Awesome! I’m happy that it ended well. :) Thanks for coming back to let me know!
HI I love these cookies and have made them many times my neighbors also loved them. I don’t know what happened but the dough is crumbly. That never happened before. Is there anything I can do to save these as I made a double batch. I have put the dough back in the frig so hopefully that will help but I chilled the formed cookies before I baked them. I haven’t tried them yes as they are cooling. It doesn’t look good though. Where did I go wrong.?
Thanks
Was the coconut oil melted or almost melted when you made the cookies? Because that’ll cause the dough to be crumbly. If the coconut oil was solid and you didn’t make any changes or subs at all, then I’m not sure what it could be. I hope chilling helped. :)
These are so good! I felt the need for some comfort food tonight and these totally fit the bill! I will be making them again. Thanks!
Awesome! I’m happy to hear that you’ll be making them again. :) Thanks for your feedback!
Helllo! This recipe was AMAZING!! I thought I’ll never be able to have cookies again 😃. Thank you so much for sharing it! Do you think I can reduce the sugar to about 1/2 cup or would that affect the whole recipe? I wouldn’t want to ruin this beautiful texture but just found it too sweet 😊.
I think you could reduce it to 1/2 cup! It’ll affect the texture (making them a little more cakey) but I think they’ll still be good. I’d love to hear how it goes if you try it out! Thanks for your comment. :)
Hello again! I made them with 1/2 cup coconut sugar the second time and they did come out slightly cakey but I actually loved them even more like that! Wanted to know if it is possible to double this recipe :). Also, do you have an idea on how many days I can leave this batter in the fridge before baking?
Thank you!! :)
Well that’s good you prefer them cakey! :) Thanks for letting me know how they came out with less sugar. You can double the recipe and I’d probably only leave the dough in the fridge for 2 days. You can always freeze it, though!
I was wondering if there is any way to make these paleo without using any nut products. My daughter has a severe allergy to all nuts…Thank you!
Unfortunately, nuts flours aren’t interchangeable with non-nut flours. I’ve heard of people using sunflower seed flour as a sub but I’ve never tried it and have no idea if it’d work here. Sorry about that! For the nut butter, you could use sunflower seed butter. I’d love to hear how they come out if you try it!
Have you ever tried oat flour?? I have substituted oat flour in almost all almond flour recipes I’ve seen and haven’t had any problems…. do you think oat flour would work the same here as well?
Oooh! That’s interesting. I’ve never heard of anyone using that sub before. One person mentioned using oat flour in place of the coconut flour but I don’t think anyone has tried using it instead of almond flour. I normally tell people to only use other nut flours / meals in place of the almond flour but if you’ve had a good experience with that, I’m guessing it might work. If you try it out, I’d love to hear how it goes!
Erin, I made your recipe tonight except I substituted oat flour (I make my own in a food processor = cheaper!) for both almond & coconut flour & also subbed organic creamy peanut butter (it’s all I had) and I’m happy to report they came out great!! Absoutley Delicious!! So for those who don’t have almond/coconut flour, feel free to use oat flour ;) So good, I don’t want to put them away, I want to eat them all!!! ♡♡ thanks for this recipe!
Wow! That’s awesome. I’m definitely going to give it a try! Did you use 1 1/4 cups? If you used a scale, how many grams did you use? If you didn’t, did you spoon and scoop the flour into the cups or did you scoop the cups into the flour and measure that way? I want to do exactly what you did to make sure I have good results. ;) Thanks so much for your tip and your feedback! I’m excited to try your version. :)
I made them with just coconut flour and coconut oil, no almost flour or butter and they were really good! :)
So you omitted all the almond butter? And what amount of coconut flour did you use? Thanks for the tip!
Seriously, I cannot thank you enough for posting this. These cookies change the game!
Well I’m happy you enjoyed them so much! Thanks a ton for your feedback. :)
I made these yesterday, and they are amazing. I used cashew butter in place of the almond butter, and I loved them! I have tried a few of your recipes this week and they are all great. Thank you for sharing… :)
That’s great that they come out well with cashew butter! And I’m happy to hear that you’ve enjoyed the other recipes, too. :) Thanks a bunch for your comment!
Just made these! I have tried several different dessert cookies that use healthier ingredients and this by far is the one of the best. If your just beginning to change to healthier eating this a great recipe to use for a dessert. Thank you for posting.
Aww, yay! I’m thrilled that you think this one is the best. :) Thanks for your nice comment!
Do you have nutrition facts listed anywhere? I have been asked to make healthy desserts for a friend, but she needs carb count,etc. We LOVE these cookies!
I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :) I’m so happy you like the cookies!
These are THE BEST!! The taste, texture and overall appearance is over-the-top amazing. I’m so grateful you shared this recipe. This recipe will not disappoint. I say this having baked several batches.
Woohoo! So happy that you liked them and that you’ve already baked them several times. :) Thanks a bunch for your comment!
Just watched the video and it shows adding dry milk but the recipe doesn’t list it as an ingredient.
Which is correct?
At what time point in the video do you see dry milk? There’s no dry milk added in the video or the recipe. :)
Yes the video adds dry milk to it as well! I assume that’s an error? Cause recipe doesn’t call for dry milk.
I’m so confused! What video are you looking at? In the video that you find at the top of this page, there’s no dry milk in there. The recipe that you find at the bottom of this post is correct (and so is the video at the top of the page!). I’m seriously so puzzled. At what time point (like how many seconds in) do you see dry milk? I’d love to figure out what’s going on. Thanks! :)
The video at the top of the page. At 0.32 just after the egg and vanilla it says add dry milk. And something is added that appears like dry milk. I’m going to make it tomorrow and assume no dry milk right?
Aha! There we go. It says, “Add dry MIX.” Like the almond, coconut flours, baking soda, and salt. :) There’s no dry milk in this recipe. Thanks for your reply!
😀😀 thanks for that. Next time I need to wear my reading glasses!!!
Haha. I’m so happy we got it figured out! I really had no idea what you or the other person were referring to. Enjoy the cookies! :D
Well they came out AMAZING! I did a few changes and had a bit of honey and less cocunut sugar. Also had a combination of almond butter, seed butter and peanut butter (just cause I ran out of almond butter😀).
The only ‘bad’ thing is that kids loved it. So less for me😢.
Haha. I’m sorry that the kids liked them! You can always just make them when they’re at school. ;) I’m happy that your subs worked out well and that you liked the cookies! Thanks for your feedback. :)
Such a cute video Erin. You’ve inspired me to try my hand at making videos of my own.
I’m definitely going to make these lovely cookies. I just love baking with almond butter and almond flour. And you are reminding me that I should feel blessed that it is so easy for me to get “the good stuff” .
Thanks so much, Lynn! I’m happy to hear that the video inspired you to try one yourself. :) And I hope you’ll enjoy the cookies! Thanks so much for stopping by to say hi. :)
These were SO amazing! I used coconut oil, an egg, and coconut sugar (and chilled for an hour) and they could not have been better – seriously as good as any “regular” chocolate chip cookie. Now to put the rest in the freezer so I don’t eat them all at once! 😉
Haha. Good luck on not eating them all at once. I know that problem well. ;) I’m thrilled you enjoyed them so much! Thanks a bunch for your feedback.
I just made these tonight. I am a terrible baker, but these came out really good! That must mean they are fool proof!
I’m happy that they came out well! Thanks for your comment. :)
These turned out amazing! Though for everything I was out of it ended up being more of a homage to the original. :’D
-Used straight PB
-Used a gf pancake flour for the remaining 32g
-Somehow ended up with peppermint oil instead of vanilla extract so I used 1tsp of that, 1/2tsp hazelnut and 1/2tsp special dark cocoa powder to offset. Flavor ended up very, very good.
-Accidentally melted the butter.
-Noted it was crumbly when finished and realized I forgot the egg! Never added one last before, it makes everything rather… slimy.
As a side note: 3/4 c of coconut sugar only weighs about 103g, I will probably use a bit less next go-round.
Somehow these still ended up beyond amazing. They ran all over but ended up wonderfully chewy in the center with a bit of crisp on the edges. Thank you for the amazing cookie Journey!
Wow! I’m really surprised and happy that they came out well with all those changes. :) The coconut sugar thing confuses me, too. On the back of the two brands of coconut sugar I have, they both say that a 1 cup is 200 grams (or about 195). So I go with their measurement and just pack the cups. I use the gram measurements when I make these cookies and love the sweetness, so I guess I just have a sweet tooth. Thanks so much for your comment!
would honey work alright?
I don’t recommend it! They come out cakey and I don’t like the texture at all with it.
The video is so cute. Love the cookie trying to escape. HAHAHA!!
Thanks so much! It’s one of my favorite parts, too. :)
Oh my heck, these are amazing! I followed the recipe using butter and coconut sugar. I used a regular-size ice cream scoop for the dough and got 9 beautiful cookies! Erin, thanks for a fantastic cookie that doesn’t use refined sugar or wheat. Soooo good! I think it’s funny you say the cookies can be stored for three days…they won’t last even a fraction of that time!
Haha. Well I’m happy you’ll eat them up quickly and won’t let them spoil. ;) And what a great idea to use an ice cream scoop. I have no idea why I’ve never tried that! Thanks a bunch for your comment. :)
Can I use xylitol sugar?
I’ve experimented with low-carb sweeteners in this recipe but I’ve had a terrible time with them. One guy tried and posted his results here. Hope that helps!
Do you know the calories, carbs and etc.?
I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)
Can the dough be made 1 day in advance and refrigerated? What about freezing?
Yes and yes! Enjoy. :)
Thanks so much! I just made the dough – it was so easy and came together effortlessly! I rolled it into a log shape and wrapped in saran wrap and have it in the refrigerator. I plan to take out of fridge and bake tomorrow. Do you suggest bringing dough to room temp prior to forming the cookies and baking?
Thank you!
Sorry, I should have added that I used natural almond butter and coconut oil! In case that makes a difference in your reply!
Hi, Anna! I’m so sorry that I didn’t see your comment until now. I think either way works. If you don’t bring it to room temperature, you’ll likely need a few seconds more. I hope they came out well! And sorry again for my slow reply.
These are the best cookies I have ever made! I followed the recipe as written (used almond flour, coconut oil and brown sugar) and made 11 cookies on 1 baking sheet. Baked for 15 minutes and they were perfect. My husband inhaled them!
Have made them twice this week- the first time I made the dough a day before, kept in fridge overnight and then brought to room temp and baked the following evening. The second time I made the dough and baked immediately. Both times were super delicious!
Thank you so much for this wonderful recipe!
I’m so happy to hear that! And it’s great to know that both methods work just as well. :) Thanks a bunch for coming back to let me know how they turned out!
Okay I made these last week and doubled the batch. I used 6 TBSP PB and 6 TBSP Almond Butter and I used a little more coconut flour than the recipe called for and a little less almond flour. They were AMAZING! So I went to make them again today. This time I decided to try the chia eggs. I doubled the recipe again but used the correct amounts of each flour. Unfortunately I discovered I only had 1 TBSP almond butter left so I used PB for the other 11 TBSPS. The same PB I used last weekend. I also found that I only had 1C coconut sugar so I had to use 1/2C brown sugar also this time. The cookies are WAY to oily this time around so I only baked 3 just to test and put the rest of the dough back in the fridge. HELP!!! How do I save the recipe?? The dough is super crumbly and super OILY. I don’t want to waste all that almond flour! Please any suggestions on how to salvage would be wonderful!! Should I add a regular egg? More flour to soak up the oil? PLEASE HELP! They were perfect the first time and even if they aren’t as great this time I still want them to work. I will never use mostly PB again and wouldn’t have this time had I had enough almond butter…
Oh, no. I’m sorry you’re having difficulties! I also had a hard time with peanut butter, which is why I don’t recommend using it. I wouldn’t suggest adding an egg but more coconut flour should help. Maybe 1/2 tablespoon at a time until it’s less oily. And you were right to chill it. That should help some! But if the dough is crumbly, I don’t know how much chilling will help. :/
Thank you for your speedy response! On a side note, I tried the 3 that I went ahead and baked (at 350 for 14 min) and they were still delicious. Surprisingly they weren’t as crumbly when I ate them and I was able to pick them up like a regular cookie after they cooled on the pan. I’m debating whether I should even try adding flour or if I should just bake them as is since they taste good and even though I had a hard time getting them to stay together when rolling them, they stayed together during and after baking! :) I’ve never used chia eggs before so maybe this texture is normal prior to baking.? Either way next time I will be pulling out ALL the ingredients before I start baking them in order to make sure I have everything ;) These cookies are amazing, especially the way I made them the first time around. Thanks for a great recipe!
Yay! That’s awesome. I’m so happy they came out well after all. I haven’t made these cookies with chia eggs for a while but I don’t remember them being crumbly and oily at all! I really think the peanut butter is to blame (though I know some commenters have said that they use it without issue). Good idea to drag out all the ingredients first. ;) Thanks for your comment and letting me know that it wasn’t a disaster!
These look so good and I love the ingredients! I’m going to try to whip up a batch this week!
Thanks! I hope you’ll enjoy them. :)
Has anyone ever worked out the nutritional values per cookie? I’m one of those workout bros who needs to account for every gram of protein, fat, carb & calories.
I love these!
So happy you like them! I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)
LOVE, LOVE, LOVE THESE! By far, the best tasting. But they did not come out thick. Just spread and flattened right out. I used Trivia Brown sugar blend and coconut oil. Where did I go wrong?🙁
I’m so happy you like them! :) I’ve had the worst time when it comes to low-carb sugar subs for these cookies. Everything I’ve tried has come out terrible. Could you try coconut or brown sugar next time instead of Truvia? Thanks for your comment!
same for me! And I used coconut sugar and butter. I think the directions should say to refrigerate, make the balls and then refrigerate again before you bake them!
You’re the first person who mentioned them not coming out thick (other than the person you replied to who used a different sweetener, which can cause that issue) so I’m guessing there might be an explanation. Is your oven running a little low? I’d check it with an oven thermometer. And did you make any changes or subs at all to the recipe? A lot of people have mentioned that they just don’t refrigerate at all so maybe it’s an issue of almond flour brands! They vary a lot.
I followed the recipe to a T with no substitutions. Did make my own almond flour so perhaps that is the issue.Thanks for the suggestion. BTW, the cookies are really good!
Aaah. The almond flour is almost definitely the issue! I’ve made my own almond flour and it’s not nearly as finely ground as Bob’s Red Mill, which explains why yours weren’t thick. One other commenter made these cookies with homemade almond flour and didn’t have any luck. I’m happy you still liked them!
This is by far my favorite gluten-free cookie. My ultimate comfort food is a chocolate chip cookie dipped in a glass of almond milk. Every other gluten-free cookie I’ve tried either falls apart immediately in milk or doesn’t soak up liquid at all. This one is perfect. Holds together, tastes wonderful, perfect for milk dipping :). I used salted butter, just because I love the salty-sweet taste, and I really love the use of almond butter and brown sugar in this recipe. Thank you so much for the great cookie recipe!
That’s awesome! I’m so happy that it’s your favorite. :) I also love the almond butter in these cookies. It adds so much flavor (and I’m not even usually a fan of it!). Thanks a bunch for your comment. :)
Can honey be used as a substitute for sugar??
I haven’t had good luck with subbing honey or maple syrup in these cookies. It totally changes the texture in a bad way and they come out cakey. Sorry about that!
I actually tried it and used 1/2 cup of honey as a substitute. Turned out great! They’re a little crumbly, but I like cookies that way :) might add more coconut flour next time.
Well as long as you like crumbly. ;) Thanks for letting me know how they came out!
Hi! So I made these and fell in love. I did however, only uses rounded tablespoons so I made about double the amount of cookies. I used brown sugar and I substituted the almond flour for coconut flour and loved it! I also used the 6 tbsp of coconut oil. I was wondering if you’d be able to give me the caloric intake of one cookie…maybe the nutrition facts as well..I absolutely LOVED them!! Thank you for the recipe
I’m so happy you liked them! How much coconut flour did you use in place of the almond flour? I’m assuming you didn’t use a full cup. ;) I don’t have nutritional info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :) Thanks for your comment!
Uh-oh! I actually did use a whole cup :0 I am new to healthy baking but I wasn’t able to find almond flour so I decided to go with coconut flour. Was there a certain amount I should have used instead? Either way, they were amazing! And I will definitely be checking your site out for more recipes <3 Thank you again, Erin!
Haha. Wow. I’m shocked that they weren’t super dry and crumbly! Did they look like the pictures? Coconut flour isn’t interchangeable with any other flour as it absorbs so much more liquid. In the future, if you don’t have almond flour on hand, the only reliable sub is another nut flour / meal. You really lucked out with that sub this time! ;) And I’m so happy you’re going to check out more recipes! Thanks again for your comment.
Oh my God. I made these tonight using the chia egg version, brown sugar and coconut oil. By hand, not with a mixer. Amazing. I can’t even explain how good these were!!!!!!!!!
Woohoo! I’m so happy to hear that! Thanks a ton for your feedback. :)
These are amazing! I didn’t have almond flour so I used brown rice flour instead and they still turned out DELICIOUS! Thanks so much!
Really?! That’s interesting! Did you use the same amount? Thanks for the tip!
These are AMAZING! I’ve had success with some paleo-type recipes I’ve found and some epic failures as well. This is a BIG success. :)
Haha. I’ve tried some of those epic failures, too. ;) I’m happy that you considered these a big success! Thanks a ton for your comment. :)
I’ve made this recipe 4 times (as written using the options of coconut sugar and coconut oil) and I LOVE it! Great recipe. Thanks so much for crafting it and sharing. I’m not exaggerating when I say I prefer these to old fashioned, regular chocolate chip cookies.
Aww, yay! I’m always happy to hear that. :) Thanks a bunch for your feedback and your nice comment!
Hi! I’m looking forward to these! Do you have the nutritional info?
Hi there! I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)
These are fantastic! Taste just like the gluten and dairy ones that could eat years ago. No one would be able to tell that these are not “regular” chocolate chip cookies!
Yay! That’s great that you like them just as much as regular cookies. :) Thanks a bunch for your feedback!
I made these today and they are FANTASTIC!!!! I haven’t had a chocolate chip cookie in over 2.5 years! These are so good. I wasn’t really sure when I put them in the oven, even when I took them out I wasn’t too sure they would hold together. But I let them cool on the cookie sheet and they were PERFECT!!! THANK YOU!!!!
Aww! That’s way too long to go without chocolate chip cookies! I’m happy that that’s come to an end. ;) And I can understand being unsure about these when they come out of the oven. They’re SO soft then. Thanks a ton for your comment!
My brother and dad are celiac so I made these for them and they’re by far the best gf cookies ever! I’d even choose them over regular cookies! I actually used pb instead of almond butter because I ran out and it worked just fine! I actually think it added a nice touch because it made them taste like peanut butter cookies. Also used the chia egg instead of an egg which worked great!!
That’s great! I’m thrilled that you prefer them over regular cookies and I hope that your brother and dad will enjoy them, too! Thanks a bunch for your comment. :)
hey i love to make + eat these cookies the paleo way using coconut sugar and oil but i was wondering if you had the nutrition facts for them and the calorie count per cookie
So happy you like the paleo version! I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)
These were great! The recipe will not paleo anymore but I’d like to add oatmeal. Any suggestions?
Another commenter used ground oats (or oat flour) in place of the coconut flour but I’m not sure how much oatmeal you could add. I’ve never actually added oatmeal to a cookie recipe that didn’t call for it! I’m guessing you should start off with 1/2 cup and see how they are. :) I’d love to hear how they come out!
Our boys absolutely love these! I made them with sunbutter the last go round to allow for peanut free at school. They are a bit every single time
Note: I have had no issues with natural peanut butter (just peanuts and salt)
That’s great! I love them with SunButter, too. :) I’ve tried them with peanut butter sooo many times and while they work, they just don’t taste very peanut buttery. I’m going to keep working on that, though. Thanks a bunch for your feedback!
These were great!
Yay! So happy you liked them. Thanks for your comment!
Can I sub cashew butter for almond butter?
I haven’t tried it but I’m pretty sure it’d work. I’d love to hear how they come out!
I used cashew butter and they were awesome!!
Awesome! So happy it worked well. Thanks for your comment!
Wow, just wow. I’ve craved a decent CRUNCHY chocolate chip cookie for so so so long. These fit the bill. YAY!!! Cooked 10 minutes.
Woohoo! I’m so happy that you enjoyed them! Thanks for your comment. :)
Hi Erin, I can’t have almondor cashew, can I use all coconut flour? Thanks Colette
Hi there! Coconut flour is unfortunately not interchangeable with any other flour as it absorbs so much more liquid. You could use hazelnut meal, though. :)
Can these be made with stevia instead of the brown sugar/coconut sugar?
One guy did some experimenting with low-carb sweeteners and posted his results here. Hope that helps!
We just made these for Santa! He’s going to be soooo happy! 🌲💚🌲
Aww, yay! I hope he will be. ;) Thanks for your comment and merry Christmas!
I made these last night, they are delicious! I used coconut sugar and my coconut oil was a tad on the melty side(I live in SW FL) and was too lazy to refrigerate before mixing. However, I added about 1/3 cup of unsweetened coconut flakes and they came out perfectly! Not greasy at all. These will no doubt become a family fave :)
I am SO sorry for just now seeing your comment! That’s great that they didn’t come out greasy. :) I’m sure the added coconut helped out with that. Thanks a ton for your comment and sorry again!
Can ghee be substituted for the butter/coconut oil?
Hi there! I’ve never used ghee so I’m afraid I can’t really answer that. I looked into it just now and can’t really find anything saying that the two are interchangeable. If you’ve used it interchangeably with butter before (which would work here), I’m pretty sure ghee would work in these cookies. I hope you’ll enjoy them!
Love love love this recipe and so do my co-workers! 😁
I’m so sorry I didn’t see your comment until now! :/ I’m thrilled that you and your co-workers liked the cookies. I bet they loved you for bringing them in. ;) Thanks for your comment and sorry again!
do you think this would work with sunflower seed flour instead of almond flour? I’m trying to find nut free paleo substitutions :)
I’ve heard of people using that as an almond flour sub but I’ve never tried it. If you give it a go, I’d love to hear how it comes out! Good luck. :)
Made these today and they are really wonderful! Easy to do and the whole family loves them.
Thank you!
Awesome! I’m happy to hear that they were enjoyed. :) Thanks for your comment!
I made this today, but read the directions wrong. DUH!!! When I saw almond flour, coconut flour salt and soda mixed together in a bowl… well, I had coconut sugar on my mind too. So dummy added it to the dry ingredients also. Then I was reading about the wet ingredients and saw what I had done. I went ahead and added all the wet then just combined them into the dry. That was not an easy thing to do at all. Crumbs were flying out of the bowl so I just stopped the mixer and started folding it all in with a spatula. I was afraid I was going to have to put it in the trash but I kept on. FINALLY, it all came together. It did feel very greasy to my hands.
I took part of the dough and aded roasted almonds, walnuts, pecans, and coconut into it. Then added chocolate chips to the rest. I used a small cookie scoop and made 21 cookies. They were beautiful and very tasty. Glad I didn’t throw it out. I cooked them 10 mins. also.
Hi Charlotte! Nice to see you over here on this post. :D I’m happy you didn’t give up on the dough! If you add the coconut sugar at the right step next time, the dough will be less greasy and easier to handle. Your additions sounds so yummy! Thanks a bunch for your comment and happy holidays to you if I don’t hear from you before then. :)
These cookies are THE BOMB and totally made me feel like I was cheating. After a week of pretty rigorous paleo, I was able to sit down and enjoy a few minutes in heaven. From the bottom of my heart (and stomach) THANK YOU.
Aww, yay! I love that you found the recipe and that you enjoyed them. Going paleo can be tough but cookies definitely make it easier. ;) Thanks a bunch for your comment!
These are DELICIOUS!!!! My kids have no idea these aren’t the traditional butter & all purpose flour cookies! I’m making these always!!! Thank you!
Woohoo! That’s awesome. I’m thrilled that the kids liked them and that you’ll be making them again! Thanks a lot for your feedback. :)
I made these as directed although I just hand mixed since I don’t have an electric mixer. Amazing! I never wrote a comment on a recipe before but these cookies are so delicious I felt compelled.
Well I’m happy that you liked them enough to feel compelled to leave a comment! Thank you. But I feel terrible that I somehow missed your comment until now! I’m so sorry about that. I appreciate you taking the time to comment!
Hallelujah! This is the BEST paleo chocolate chip cookie recipe I’ve ever made. A real hit with the whole family. I did use 2 Tbsp. palm shortening and 4 Tbsp. coconut oil and it all came together very nicely after some time in the fridge. Thank you for this new favorite :)
Yay! I’m so happy that the whole family liked them. And good to know that a little shortening works well! Thanks for your comment. :)
I have been trying to find an easy, paleo, but also delicious chocolate chip recipe for ever. I’ve made so many different batches using various recipes and these are the BEST! The texture is exactly what I want in a cookie. Plus the texture is still wonderful when slightly crunchy… due to being left in oven just a little longer than needed.. lol I even wrote them on a recipe card so I didn’t have to go to Pinterest every time. Thank you thank you thank you! My husband even loved them and that’s saying something. He is a die hard for classic non paleo chocolate chip cookies.
Aww, yay! I’m so happy that you and your husband both like them! And good to know that they can withstand a few extra minutes in the oven. ;) Thanks a bunch for your comment!
Can I freeze the baked cookies to save for Christmas or later? Is there a particular way to unthaw them? Also, if I freeze the dough before baking, are there any specific instructions for thawing before baking?
I haven’t done that but some of the commenters have without issue. :) If you freeze the dough, thaw it in the refrigerator before baking (although some commenters have baked it straight from the freezer). I hope you’ll enjoy them!
I shaped some dough into a log form and froze it. While oven was warming I took it from freezer and sliced into rounds, placed the rounds on the baking sheet, and by the time the oven was at temp the rounds were pretty much thawed. I flattened them out a bit cuz we like ’em that way – thin – and baked as usual. They’re perfect!
Can you freeze the batter?
You can. :)
These were amazing !! Best paleo friendly cookie recipe I have found and I’ve been searching a long time. Thank you so much 😋
Woohoo! I’m so glad to hear that. I’m happy you found one you like. :) Thanks a bunch for your comment!
Erin, this is the first time I’ve made these and they are awesome!! So bulky, chewy, tender, sweet without being too sweet. I used coconut sugar instead of brown sugar and they’re just so good. I actually baked them right up after I finished mixing them and they’re delicious. The remaining dough is in the fridge so I’ll see what those are like later. Thank you for the wonderful recipe.
Hi Kim! That’s great that you enjoyed them so much. :) I wish I could bake mine up after mixing the dough! I guess it’s a difference in flour brands or coconut oil temperature. I hope you’ll like the refrigerated dough just as much. Thanks for your comment!
Hello! I have a question about the coconut sugar measurement. It says “3/4 cup (150 grams) coconut sugar or brown sugar.” I measured the coconut sugar and got to 150 grams but it was way more than 3/4 c. Is the 150 grams for the brown sugar? I wasn’t sure if I should go by the weight or the measurement, but I ended up going by the measurement. They are good, but I think they could have been a little sweeter. Next time after I hear back from you I’ll make them again and I’m sure they’ll be awesome! :)
That measurement’s for both! You have to pack coconut sugar quite a bit to get 150 grams. I used to spoon coconut sugar into the cup and then weigh and I got WAY less than what the different brands of coconut sugar say on the back of the package (they usually say 192 grams or something like that for 1 cup of coconut sugar – I just rounded up 6 grams to get 150 grams for 3/4 cup). I figured that I had to be measuring incorrectly since I had 4 different brands telling me 1 cup’s about 200 grams. I’m sorry you didn’t find them sweet enough! I hope next time will go better. :)
These are AMAZING!!! I like them better by far over “regular ” chocolate chip cookies, So does my husband!!!
Aww, yay! That’s awesome. :D And I’m especially happy that you like them even more than regular cookies. Thanks for your comment!
These are sooooo good! The best cookies I ever baked. Can’t believe theyre heathy!
I substituted the coconut flour with grinded oats as I don’t like the coconut flavor. They were superb! Thank You!!!
Wow! What a compliment. Thanks so much! And thanks for the tip on oat flour. A lot of people ask about subs for that!
Been eating these for the past week. Baking off 2 or 3 each night and enjoying while still warm. I did use regular semi sweet chocolate but was only change. They held in the fridge just fine for 5 days…thank you for sharing.
I like your strategy of only baking a few a night and eating them warm. That’s definitely the best way. :) Thanks for your feedback!
I love these cookies! I make them all the time, however my boyfriend has recently started counting carbs to help regulate and control his type 1 diabetes. Any idea how many carbohydrates are in each cookie?
I’m so happy you like them! :) I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like.
Would these work with whole wheat flour instead of almond/coconut?
Unfortunately not as those types of flours aren’t interchangeable. I have a great whole wheat chocolate chip cookie recipe, though. :)
Hi I was wondering if I can eliminate or less in the brown sugar? I would like to not have any sugar in it, but I realize maybe it might need it. I’m sure a liquid sweetener would change the texture a lot, like maple syrup or honey, right? I also have dates on hand that I could blend up to make more of a paste. I’m thinking about just doing less ? Thanks!
You’re right that you can’t just eliminate the sugar. The cookies wouldn’t hold together and wouldn’t taste like anything. I don’t recommend liquid sweeteners in these (I’ve tried) and using date paste would most likely require reworking the recipe. I think reducing the sugar to even 1/2 cup would change the texture a lot (they’d be more cakey). One guy did some experimenting with low-carb sweeteners and posted his results here. Hope that helps!
* I meant substitute pure maple syrup for coconut sugar*
Can you substitute pure maple syrup for coconut flour and if so what is the adjusted measurement?
I tried it and they came out very cakey and not nearly as delicious. So I wouldn’t recommend it!
The best ever! My husband and I went Paleo three months ago and that meant good-bye to his favorite chocolate chip cookies! Well… until now!!💖 I am making a double batch 0f this marvelous recipe! Perfect for a rainy day in Northern California!! These are fabulous! I have been baking since I was 5 years old (Easy-Bake Oven days! Before your time). This is very tasty and wonderful! Thnak you for sharing! Do you have a baking recipe book that I may purchase! I Would love to continue to follow and support you! 😘
We had Easy-Bake Ovens in the 80s! ;) I only knew one person with one but I just couldn’t understand the insanely small yields. Haha. I’m happy to be able to use a bigger oven now! I’m glad that you and your husband like the cookies. 3 months without good chocolate chip cookies is a long time! And that is so nice of you to want to support me! I unfortunately don’t have a paleo baking book but I’d love for you to follow along here or on social media. :) Thanks so much for your kind comment!
I just finished my second straight-from-the-oven cookie. OMG I can’t believe how amazing these are! I LOVE chocolate chip cookies…and since making broader steps at going paleo, I decided I *must* have a chocolate chip cookie in my arsenal. I was a little bit worried about the amount of coconut in these…and even the batter smelled a little too much like coconut, but the final product is absolutely incredible. Flaky rim, gooey center. I want another. I actually was able to make 25 normal sized cookies with this batter, baking for 10 min at 350. Perfecto. I’m going to freeze left overs…if there are any! Thanks so much! I don’t need to look anywhere else to top this. :)
AND…my son (5 year old) LOVES them. win!
That’s awesome! I’m thrilled that you and your son liked them so much. And everyone needs a chocolate chip cookie in their arsenal so I’m happy you came across these. :) Just a general tip about coconut oil – if you don’t like the coconut taste, try refined rather than unrefined coconut oil! It doesn’t have any coconut taste. :) Thanks so much for your nice comment!
Can they be made without the coconut flour? I want to try this recipe I just don’t have any on hand right now.
I’ve tried that and they just don’t work without coconut flour (even when adding extra almond flour). Sorry about that!
Actually i made these with coconut flour first and then casava flour 2nd and turned out better. My favorite cookies ever. Casava flour is known for being the best match for grain free in baking. It mimics white flour the best. Coconut is a little grainy in these cookies compared to casava.
I’m happy you enjoyed them! Nobody’s mentioned these cookies being at all grainy so I wonder if something went wrong. Or did you make homemade coconut flour or something? Or make some changes to the recipe? Cassava flour is supposed to be a close 1-to-1 sub for all-purpose flour (and not coconut flour) so did you use a different amount? Or 1/4 cup, just like the coconut flour? I’d be interested to see how they come out different because coconut flour absorbs so much more liquid than cassava flour! Thanks for the tip. :)
These are good! I make my own almond flour. After making almond milk (recipe by Danielle Walker, Against All Grain), use the almond meal that’s leftover. Put it in the dehydrated till completely dry. Then put in food processor till fine. Lovely almon flour! Also made my own almond butter from a recipe on Pinterest. Easy!
Wow! I’m surprised that almond pulp works in these. That’s awesome! Thanks for the tip and your feedback. :)
I’ve made these so many times and I absolutely LOVE them. Wondering since it’s Halloween and I’ve got some pumpkin puree laying around if you have any recommendations for adding some pumpkin in without throwing the recipe off. Thanks so much for the incredible recipe!
I’ve tried these so many times with pumpkin and no matter what I did, they came out terribly! I’m sorry. I so wanted to post a pumpkin version this year! And I’m happy to hear that you like them. :)
happy to settle for the original :) thanks for the quick reply!
No problem! :)
Wow! I was totally skeptical about these, but the drool-worthy pictures drew me in. I used coconut oil and brown sugar & they turned out great! I didn’t have any chocolate chips, so I threw in a cup of M&Ms (not paleo, but it’s what I had). They’re so, so good! My kids are so mad they have to settle for store-bought cookies & aren’t allowed to eat Mommy’s “special” cookies. Perhaps next time I’ll make a double batch to share.
Hahaha. I love this comment. And I love that you’re not sharing. Mom needs her special treats every now and then. ;) Thanks for your comment and for giving them a try despite your skepticism!
Wow! Best grain-free c.c. cookies ever! Thanks for a great recipe. Hubby & kids approved. I used unrefined coconut oil and only 1/2 cup of white sugar (I usually only stock honey & maple syrup for natural cooking, but keep white sugar around for making kombucha.) I used small ice cream scoop for cookies, and it made 18 2&1/2″ cookies. I’m anxious to see how their crispy/chewy texture holds up overnight in closed container. That’s been a beef of mine with other g.f. recipes. Also going to try making these into dough balls and freeze, for my dad so he can pop only a couple into the oven at a time.
Aww, yay! I’m thrilled that you like them so much. As long as the container is airtight, the cookies should stay crisp overnight (and for several more days). I hope your dad will enjoy the cookies just as much! That’s nice of you to make him some dough balls. :) Thanks for your feedback!
Yep…still perfect! I snuck one this morning before the kids woke up. Ahahaha!
Hahaha. Nothing wrong with that. ;) And it’s great that they passed your crisp-the-next-day-test! Yay. :D
Still loving these! I changed the recipe slightly as I just started the keto diet. So I changed out the brown sugar for Swerve and the chocolate chips for Lily stevia chocolate chips, & they still taste great!This is the one recipe that is getting me through this keto diet haha! You’re a life saver! Thanks again for putting in the time to make such a great recipe!
That’s interesting! Did you use the same amount of Swerve? I’ve tried it with Swerve (using the same amount) and they came out awful. They fell apart and tasted terrible. :( I had to throw them away. But I’m happy it worked for you! Did they hold together well? Thanks for your comment!
I’m watching carbs too! I made my cookies with Splenda Brown Sugar Mix (using only half the amount called for in the recipe) and added 1 1/2 Tablespoons psyllium husk powder to add a little fiber. Using Lily’s Chocolate Chips, they came out great!
Awesome! Thanks so much for sharing your low-carb version with us. :) I’m happy they came out well with your changes!
I have made this recipe a few times. I use grass fed butter and coconut sugar. The “thank you” is long overdue; my fiancé is a gluten lover, and even when he has his “own” box of cookies, he always–ALWAYS–steals these. This is the best paleo cookie recipe I have made, and the only thing that comes close to the delicious comfort of my mom’s cc cookies. This is bookmarked forever!
Haha. Aww. I love that he steals your gluten-free cookies! I can eat gluten, too, but I’d much rather have these over boxed cookies so I can’t blame the guy. ;) And that’s so nice that they come close to the comfort of your mom’s cookies. :) Thanks a ton for your comment!
I ran into your blog while I was “googling” a recipe for Paleo chocolate chip cookies. I made these last night and WOW!! My boyfriend and I LOVED them. We ate all 8 of them last night!! Thank you so much for sharing this recipe! It is AMAZING. When my boyfriend took the first bite, he said “are you sure these are Paleo?” He made me show him the ingredients list because he could not believe how yummy these Paleo cookies were. They do not taste “healthy” and taste even better than any other chocolate chip cookie that we have ever had. He has already asked me to make some more for tonight, haha. We are so grateful to have found this wonderful recipe!! Thank you again!!
Hahaha. I love that you ate all 8 of them in one night. I know that that’s a ton of calories and unhealthy but I can’t help but laugh. I can’t say I haven’t done the same. ;) That’s awesome that you like them so much and I was super excited to read that you think they’re better than any chocolate chip cookie you’ve ever had. Yay! Thanks a bunch for your comment. :)
How many carb and fats are in these cookies for the recipe?
I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)
MADE THEM AND LOVE THEM!!! I made these with homemade almond flour, real egg, and brown sugar and they were WONDERFUL! It’s refreshing to have a healthy snack that doesn’t taste healthy! Oh, and I only had about 3 TBSP of ‘sugar and fat added’ almond butter… put it in anyways and they turned out fine. THANKS for the recipe!
That’s great that they still turned out well! I’m so happy that you enjoyed them. :) It’s good to know that homemade almond flour works well. Thanks a bunch for your comment!
I used 3 tbls.of natural peanut butter instead of almond butter,worked out very well,delicious.
Awesome! I’m happy to hear that. Thanks for your comment. :)
I made these and we loved them! My husband was very impressed and….my daughter made them and her husband who is not a big fan of coconut flour or healthy recipes liked them too! I’ve use brown and coconut sugar, added chia and coconut flakes, once I used butter and they have turned out great each time. I LOVE this recipe, I am living in Japan right now so I kinda have to improvise sometimes😃
Aww, yay! I’m so happy that everyone enjoyed the cookies. :) By the way, I currently live in Germany so I get the need to improvise. ;) Thanks for your comment!
Made these last week and they were a huge success! I used mini chocolate chips and they were superb! Tonight I’m making them again and even the non paleo member of my household was excited about the 2nd batch :) Thanks for the best paleo cookies!
Aww, yay! That’s awesome that even the non-paleo family members are excited for them, too! Thanks a bunch for your feedback. :)
Erin! Thank you so much for creating this recipe! These cookies are AMAZING! They don’t taste like they don’t have regular sugar or flour. I made them this weekend and they are exactly what I was hoping for! I’ve been looking for a ‘cleaner’ version of a cookie to snack on that’s homemade. I made them exactly the way you describe in the recipe, I let the dough chill in the fridge for an hour because I used coconut oil. I never comment on people’s pages but you deserved to know that these are fantastic and a new staple in my house!!
Hi Gina! I’m thrilled you liked them enough to leave a comment! I’m honored. :) And a non-healthy tasting cookie was what I was going for so I’m really happy you said that they don’t taste like they’re lacking sugar + flour. :) Thanks a bunch for your nice comment!
I can’t find coconut flour near my area. What can I use to replace it? Thanks!
There’s no sub for it as it absorbs so much more liquid than other flours. I’ve tried this recipe and it doesn’t work without the coconut flour. But if you look at the comment below yours, someone said they used oat flour in place of the coconut flour (if you can eat grains). I haven’t tried it myself, though!
These are delicious! I used butter, coconut sugar, and substituted gf oat flour for the coconut flour and they turned out perfect! You’d never guess that they are refined sugar free. Thank you!
I’m really surprised that the oat flour sub worked out! Thanks for sharing that. :) I’m so happy they came out well!
These cookies are OMG delicious!!!! I made the unsalted organic butter and brown sugar version and they definitely rival the best chocolate chip regular flour cookies I made in the past. Next, I’ll try the paleo version and then the vegan version. Thanks so much for putting this recipe out there! :)
Woohoo! I’m so happy to hear that! I hope you’ll enjoy the other versions just as much! And I love that you’re trying them all out. :) Thanks a bunch for your comment!
These cookies are great! I’ve made them now several times using coconut oil and coconut sugar.
I made them tonight and tried a new method that worked out really well – When it came time to chill the dough, I put it in plastic wrap and rolled it into a tube (kind of like store bought cookie dough.) I let it chill and then sliced it into discs to bake (made about 22 2 inch cookies, baked for 13 minutes.) The cookies came out perfectly, and were more traditional chocolate chip cookie shape, plus it was easier and less messy!
I’m so sorry I just now saw your comment! I love your idea of slicing them. I’ll have to try that! Thanks a bunch for your tip and your feedback. :)
These are delish and might just be my new favorite paleo treat! Plus, I love that they held up overnight. So many paleo cookies get soft and mushy! FYI – I cut the sugar down to less than a 1/2 of a cup and everyone still loved them. My husband even told me how good they were and he’s pretty darn hard to please;)
That’s great that they worked with less sugar! That’s good to know. :) And I’m so happy that your husband enjoyed them, too! Thanks for your comment.
This was my very first paleo sweet of any kind and I am happy to report that they were awesome. I like them more than regular chocolate chip cookies!
That’s awesome! I’m so happy you liked them. :) Thanks for your feedback!
These sound awesome! What is the carb count?
Thanks! I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :) And sorry for my slow reply!
Just wondering if it would be possible to use maple syrup instead of sugar for this recipe?
I’ve tried it and adding all that extra liquid makes the cookies cakey and not very tasty (in my opinion).
This is absolutely my favorite paleo grain-free chocolate chip cookie recipe! They are so delicious, and even my very picky family members like them! That is quite an accomplishment. Thanks so much for sharing. 🙂🍪
I don’t know how I missed your comment! I’m so sorry. :( I’m happy that they pleased even the picky eaters! Thanks so much for your comment.
Thanks so much for the great recipe! I used homemade almond butter and flour. It worked a treat!
Awesome! I’m happy it worked out well. :) Thanks for your feedback!
Perfect is right! I made these using the butter and coconut sugar exactly as listed and they were wonderful. My only comment would be that i made what i would consider to be fairly decent sized cookies and made 21 cookies, if only making 8 they would have been really huge 😀
Oh no. I’m sorry I didn’t see your comment until now! And yeah. A lot of people find my cookie size a little too big. ;) Thanks for your comment!
Is there a low carb alternative to coconut sugar? Would stevia work?
One guy did some experimenting with low-carb sweeteners and posted his results here. Hope that helps!
Hi Erin, While I have bobs red mill coconut flour I cant find the almond meal in my grocery store.Can I grind up some almonds instead? I’ve got a powerful blender that can turn nuts into paste easily. Thanks!
Here’s a tutorial on how to make homemade almond meal. :) I haven’t tried it myself but it seems to work for that blogger! If I were you, I’d sieve out the larger pieces of almonds to try to make it as fine as possible. I’d love to hear how it works out!
Thanks Erin! I am definitely going to try this!!
Good luck! :)
Hi Erin, I tried making my own almond flour using whole almonds with the skin on. My blender is powerful so I had to be careful not to grind too much. After sifting i used the leftover coarse meal to make almond butter and then followed your recipe for everything else. My cookies tasted great but were flat and slightly greasy. Kids liked them but there were no rave reviews! I am definitely going to try again with bobs red mill
Hi Fatima! Aww, what a pity. I also had mixed results using other brands. :/ I definitely recommend Bob’s Red Mill! It’s worth ordering. I hope (and I’m pretty sure :)) that your next attempt will go much better!
Can I replace the almond butter with grass fed butter
I don’t recommend it. They have a totally different texture and I think they’d come out super greasy with butter in place of almond butter.
Made a double batch and they just came of the oven. They look and smell awesome. Anyone try to freeze them after they’re baked?
I haven’t tried it but I believe a few comments have done that. :) I hope you’re enjoying them!
Yes I froze a batch & a week later they are still fantastic! Thanks Erin! I love being able to satisfy my sweet tooth occasionally in a healthy way!
Awesome! That’s great to know. That seems like a much better method than the one I use which is to eat them all within 24 hours. ;) Thanks for your comment!
Could I freeze the dough after forming cookie balls? If so, would I pop them right in the oven afterwards or defrost to room temperature before popping them in the oven?
I defrost them first and then bake them but I think a commenter or two has baked them straight from the freezer. :)
I make a huge batch (using butter and coconut sugar) and freeze them in round logs. Then I slice the logs to make individual cookies and bake straight from the freezer – works great!
Awesome! That’s a great tip. Thanks a bunch for sharing! :)
Hi can I substitute de almond flour for cashew flour my kids are intolerant to almonds.
I haven’t tried it but I think that’d work. I’d love to hear how it goes if you try it out! :)
Just tried these and they are wonderful! I replaced the coconut oil with butter and they baked up beautifully. Will definitely be my go to choc chip recipe from now on. Love ’em Erin, Thanks for sharing!
Aww, yay! I’m happy you’ve found a new favorite. :) Thank you for your comment!
What brand almond butter do you use? Since almond butter has oil, do you use the no stir kind?
I used homemade. It just has almonds in it. Any brand of almond butter that just has almonds in it (added salt’s okay) should work. I don’t recommend using one that has added fat or sugar. Enjoy! :)
I love these! I will never make regular chocolate chip cookies again! My husband loves them too!
That’s awesome! I’m thrilled to hear that you’ve found a favorite. :) Thanks for your comment!
I’ve been searching for a good paleo cookie recipe for months with not a whole lot of success until now. My entire family loved these. Even my 8 year old daughter, who usually groans when she finds out that mom has made “healthy” cookies, said they were better than “real” chocolate chip cookies. Thanks for the recipe.
Haha. Well, I’m happy you found a recipe that your daughter likes! I’ve made tons of less-than-stellar healthy cookies so I have sympathy for her and the healthy cookie situation. ;) Thanks a bunch for your comment!
I made this recipe using a few substitutions (with chia instead of egg), split the oil as 1/2 earth balance butter and 1/2 coconut oil, and for flour used 1/2 c. Almond flour (all that I had left), 1/2 c quinoa flour, & 1/4 c. Coconut flour, 1/4 c coconut sugar 1/4 c brown sugar & 1/8 c stevia extract baking blend (I wanted to try a little more, but wanted to make sure the taste was still good)…mini m&m’s instead of choc chunks set on top before baking, so it looks like sugary fun to the kids!)…after baking the flavor was great and they even had a Little crisp on the edges (which is what I was hoping for)-but they were quite crumbly, any thoughts as to what could be added to help these stick together? ( Maybe more chia?)
I’m happy they came out well! Chia eggs are binders but at the same time, they make things more cakey, which I think wouldn’t help your crumbly problem (I could be wrong). Maybe you could try the recipe without the flour sub? I think that’s probably the issue. I hope the kids enjoyed them! Thanks for your comment. :)
My future son-in-law has decided to go Paleo, so I made these last night for dessert and they turned out great. I made them smaller so I ended up with about a dozen cookies but the texture was crisp yet chewy in the middle. I will definitely be making these again. Thanks
That was nice of you to make cookies he could eat, too. :) I’m happy to hear that you liked them enough to make them again! Thanks for your comment.
Made this cookies a week or so ago and they were a big hit with my kids and their friends at school. I personally would reduce the amount of sugar as they were overly sweet for me, but still delicious. Thanks for a beautiful recipe
I’m happy that they were a big hit with the kids! I’d be interested to hear how they come out for you if you try reducing the sugar. :) Thanks for your comment!
These are my favorite cookies! Even compared to the cookies I made before I became Paleo. Thank you so much for sharing. These cookies have made so many people happy and they have even turned paleo haters into believers! Thank you!!!
Aww, yay! Thanks so much for your nice comment. :) I’m thrilled that you like them so much and that you were able to turn a few paleo haters. ;) That’s awesome!
Has anyone made these using Swerve for the sugar? Thanks for sharing this recipe. They look beyond wonderful!
Thanks! And I have. They came out terribly. They fell apart (because they were so dry, I’m guessing) and tasted pretty bad. One guy did some experimenting with low-carb sweeteners and posted his results here. Hope that helps!
I just made these cookies with 1/2 the amount of coconut sugar the recipe calls for, and I replaced the other half with an erythritol sweetener similar to Swerve. They turned out great. I didn’t notice any difference from when I made them with all coconut sugar.
Awesome! That’s very helpful. :) Thank you for the tip!
A few questions… Could I use ghee instead of butter? I’ve also seen almond meal and super fine almond flour. Which do you recommend?
I’ve never used ghee but I often see it as a butter sub so I’m guessing it’d work here. I used Bob’s Red Mill Super-fine Almond Flour and recommend using that but commenters have used other types of almond flour with success. :)
Can these be made without coconut flour?
I’m sorry but that won’t work! There’s no sub for coconut flour.
If you cook them half the size , what should I adjust the cooking time to?
It depends on what combination of ingredients you use and what size you make them. If you make them half the size (about 37 grams), I’m guessing you should bake them for 8-12 minutes (if using coconut sugar) or 11-14 minutes (if using brown sugar) or until the surface of the center of the cookies no longer appears wet. Enjoy! :)
Can I substitute coconut sugar with honey? Don’t have the sugar
That’d totally change the texture and make the cookies cakey. Do you have brown sugar or any kind of granulated sugar on hand?
I made these cookies tonight and followed your instructions concerning the coconut oil and coconut sugar and they came out perfectly. They were delicious and I will definitely be making these again. Thank you so much for the recipe!!
That’s great! I’m happy they came out well and that the coconut oil instructions were helpful. :) Thanks a bunch for your comment!
This recipe is great! My first successful baking experience doing Paleo. I used trader joes almond meal and sunflower seed butter. They are delicious, chewy, and fluffed up nicely. I actually froze the dough for 15 mins before shaping and baking. Wonderful just wonderful, thank you!!!
That’s great that they worked out well with sunflower seed butter! I’ve been making them that way recently and love them. :) Thanks a bunch for your comment and good luck with going paleo!
Have you tried making this with cashew butter instead of almond butter? I only have cashew butter so will give it a go.
I haven’t but other commenters have with success. :) Enjoy!
Aah-mazing cookies! I had 1/3 cup coconut sugar left then i mixed with 1/4 cup raw honey. i guess It turned out so well! This is the best one of this recipe. 5 stars!
I’m happy it worked out well with some honey! Thanks a bunch for your tip and the feedback. :)
These look incredible! Any idea what the calories are per cookie? Thanks!
Thanks! And I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)
Has anyone come up with a way to make them a bit more crispy? I like soft, but was wanting a bit more bite…
The only thing you could do without reworking the recipe would be to bake them a little longer.
LOVED these cookies!!! Even my fiancé wrote a note on the container telling me not to bring any to work cause he wanted them all for himself! hehehe Excellent cookies, will keep this recipe and make again (many times) in the future :)
Haha. I love that he added that note. :D I’m happy you two enjoyed the cookies! Thanks a bunch for your comment. :)
I made these last week and ate them in three days. I miss them and can’t stop thinking of them so will make two batches today. Thanks for the vitocost and almond flour tip. I’m an American overseas too. These cookies are so filling too which helps on the portion control since they are so yummy. I’ve tried other recipes and this one hands down is the best. You are right about the chips not adhering to melted coconut so will have to experiment with that. Need to try more of your recipesThanks for your recipes!
Haha. I love your comment. I can totally relate to missing baked goods and not being able to stop thinking about them. ;) I’m happy the Vitacost tip was helpful! It’s amazing to have access to American ingredients again. And I’m thrilled that you enjoyed the cookies and hope you’ll like the other recipes, too! Thanks a bunch for your comment. :)
What is the nutritional values in these cookies? They look amazing , but I’m pre diabetic and need to watch carbs.
Thank you
I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)
I have made these several times before and they’d came out fantastic. My neighbors went crazy for them. Well this time I made them with 8 tbls of cocoanut oil and 4 tbls of butter before I always made it half butter and half cocoanut oil but they are falling apart. I don’t know what I did different except I used a different cocoanut oil. Still unrefined and organic. Every time I try to make a scoop they fall apart. Help !!!!
I’m happy they came out well and that your neighbors enjoyed them! :) Did you double the recipe this time? Because the recipe calls for 6 tablespoons of coconut oil or butter and you used 12. If you did double the recipe, then that’s the right amount – but did you see the note about the coconut oil temperature? It sounds like you might have used melted coconut oil.
These cookies were just as described, chewy, chocolately, and absolutely delicious. I made them with butter instead of coconut oil and they were just amazing! Thank you for this recipe!!
Awesome! I’m happy they came out well. :) Thanks a bunch for your feedback!
Love, love, love these! I have tried so many recipes for chocolate chip cookies without using flour, and they are mediocre at best. I had almond flour I needed to use so I decided to try yours. These are winners! I am making another batch today…and that’s saying something for me! I used butter instead of coconut oil, but I did use almond butter and coconut sugar. I have NEVER commented on a recipe before, so I give you high marks. Thank you!!
Aww, thanks! I’m honored that you felt compelled to comment on this one. :) I’m with you on the mediocre flourless cookie thing. It’s hard to find good grain-free dessert recipes! Thanks a bunch for your feedback. :)
Omg these are the best !
Yay! I’m happy you like them. :)
I made these without the coconut sugar. I only used half a cup of dark chocolate chips and the cookies were sweet enough 😊 Thanks for the recipe!
You didn’t add any sweetener at all?! Just the 1/2 cup of dark chocolate chips? That’s amazing that they worked. :) And I’m happy that they were sweet enough that way! Thanks a bunch for your comment.
After making tons of mediocre healthy cookies, I have finally made one that looks and tastes great. Thank you for doing the experimenting for me!! I’m glad I have a digital scale, otherwise I don’t think they would have turned out. I don’t have coconut sugar and the brown sugar by weight was more than 3/4 cup. Thanks for the gram measure.
I’m looking forward to trying more of your recipes!
That’s the thing about using cups – people measure things differently. ;) I’m happy you stuck to grams! I’m happy that you enjoyed the cookies and hope you’ll like the other recipes just as much. :) Thanks a bunch for your comment!
I just made these cookies according to the recipe and they are FANTASTIC! My family inhalf them and didn’t even notice the missing butter and white flour. I’m making another batch tomorrow but will make smaller cookies. Thank you for sharing this amazing recipe so I can enjoy great cookies again!
That’s great that your family approved of them and didn’t even notice that they were paleo! That’s not always the easiest task, I know. ;) Thanks for your comment!
Actually it does work with peanut butter. I used the one that contains 100% peanuts, no other ingredient. I did it before reading the note and it was super delicious. I’m making more of those right now.
I changed my note. ;) I know that they work with peanut butter, but they come out so differently than the almond butter version and they’re just nowhere near as delicious. For me, they have a totally different texture. But I’m happy you like them! Thanks for your comment. :)
I made these today and they are so freakin good!!! Thanks for sharing!!
Woohoo! So happy you liked them. :) Thanks for your comment!
I made these once before, and they were awesome!! Want to make them smaller this time because I need more. How would you suggest adjusting the baking time?
It depends on what combination of ingredients you use and what size you make them. If you make them half the size (about 37 grams), I’m guessing you should bake them for 8-12 minutes (if using coconut sugar) or 11-14 minutes (if using brown sugar) or until the surface of the center of the cookies no longer appears wet. Good luck! :)
Followed the recipe exactly and they turned out exactly as you have the pictured. Big, soft, chewy with a little bit of a crisp edge of chocolate chip goodness.
They are not cheap to make and they are definitely have a good amount of fat and calories but for an occasional treat, these fit the bill!
Wouldn’t it be nice if these were calorie-free? I’m all good with the fat but calorie-free would be just awesome. :D I’m happy to hear that you enjoyed them! Thank you for your feedback. :)
I made the mistake of getting through all the steps to make these bad boys when I got to the bottom and saw that it said peanut butter won’t work with this recipe. I’m not strict Paleo, just gluten and dairy free. So substituting almond butter with peanut butter seemed logical, to me. I’m not sure why peanut butter won’t work, because these cookies turned out A-MAZ-ING!!! So, I am curious what your experience has been with these when using PB. Regardless, thank you for the recipe. I’ll be making these again!!
I’m happy they came out well with peanut butter for you! I’ve made these so many times with homemade peanut butter (with just peanuts and salt in it) and while the cookies aren’t a disaster, I just don’t think they’re very good. The texture is so different than the almond flour version and they’re not very peanut butter-y. And I don’t mean this in snarky way at all – do you see the footnote (the “1” at the end of the almond butter line? “6 tablespoons (98 grams) natural almond butter (the kind with just almonds in it and no added fat / sugar), room temperature 1” I ask because someone else mentioned not seeing the peanut butter footnote and I’m wondering if it doesn’t show up in some browsers. I added it as a footnote because the recipe was getting hard to read with all the notes in there. Thanks a bunch for your comment! :)
I love this Paleolithic Chocolate chip cookies. I’m cutting back on wheat and trying to lose weight from hypothyroidism. I wanted a chocolate chip cookie so bad instead of buying them in the store I remembered your recipe. I bought the ingredients went home and made two batches I love them and my children do too! Thank you!
I’m so happy that you and your children enjoyed the cookies! These aren’t really lower in calories than regular cookies (though I think they’re quite a bit healthier!) so if you’re trying to lose weight, you might want to watch yourself around them. ;) Thanks a ton for your comment!
Fabulous recipe! I doubled it, used only 200g of coconut sugar in the doubled recipe (so doubled all ingredients except the sugar), used coconut oil, and used Nuts for Nature Nut and Seed butter (cashews, almonds, chia, brazil nuts, sunflower seeds, pumpkin seeds and hazelnuts) in place of almond butter. Because of the reduced sugar the batter was ‘wetter’ than normal, so I added about a cup of large flake oats and mixed it in with my hands. They baked up great and my family loves them! They are plenty sweet with that amount of sugar, and I am going to try reducing it further next time! Thank you for a great recipe.
That’s great that they worked with less sugar! And awesome that you were able to fix the wet batter with some oats. :) That sounds delicious as does your seed butter. Good luck with reducing the sugar even more and thanks for your tips!
Thanks so much for this recipe! Our family is converting to a paleo diet for health reasons and my son really wanted chocolate chip cookies. It was a hit for everyone! My 5 year old son really loved it!!
You’re welcome! :) I’m happy that you and your family enjoyed the cookies. Thanks for your comment and good luck with going paleo!
Really though– how is this a GRAIN free, better-for-you cookie? This recipe is AMAZING.
Haha. Thank you! I’m thrilled that you liked it so much. :)
Hi Erin-thank you so much for coming up with this recipe! I absolutely love these cookies. I am diabetic and need no sugar in the cookies, so I substitute stevia and use SF chocolate chips. I also add a cup of either walnuts or pecans. They come out absolutely delicious and my kids keep raiding my stash. (I bake them your regular recipe too). These are by far the best I’ve tried that I can eat. I was wondering if you have tried to come up with a peanut blossom recipe? The peanut butter cookies with the chocolate kiss? I’ve tried and have come up with an acceptable recipe, but nothing outstanding like these. Thanks again!
Hi Carla! What brand of stevia did you use? And did you use 3/4 cup? I ask because I’m gathering options for the people who ask for sugar-free options. :) I’ve tried so many peanut butter cookie recipes using natural peanut butter but they’re nothing like the cookies I love using regular peanut butter (which I try not to use on my blog). Such a bummer because peanut butter cookies are my favorite. I’ll keep trying, though! Thanks a ton for your feedback. :)
I LOVE these cookies! I use cold coconut oil and I use half coconut sugar and half brown sugar and they come out great! My boyfriend even likes them and he generally doesn’t like he taste of coconut oil.
Thanks!
I’m happy that you both enjoyed them! If your boyfriend doesn’t like the taste of coconut oil, you could try refined coconut oil, which has absolutely no coconut taste. :) Thanks a bunch for your comment!
I didn’t know that! Sounds too processed for me to buy though. Only non GMO, organic, cold pressed oil for me. He just has to deal with it. Hehe. Thank you though!!
Haha. Poor boyfriend. :D Nutiva has non-GMO, organic, chemical-free refined coconut oil (though not cold-pressed!) in case he gets stubborn one day and refuses to deal with coconut flavored everything. ;)
I am obsessed with these cookies. They freeze really well and making them with sun-nut butter worked perfectly!!! A+ recipe!!!!!!!
Do you freeze the dough, then bake from frozen? I’d be interested in knowing what you do!.
I don’t know what she does but I freeze the dough and then roll into balls or roll the dough into balls, freeze, and then defrost in the fridge. :)
The best paleo cookies ive ever had!! I used half butter/half coconut oil instead of all one or the other and used crunchy almond butter instead bc I didn’t have smooth. I get asked all the time to make these because they are such a hit!!
Aww, yay! I love that you get requests for these. That’s awesome. :) Thanks a bunch for your comment!
OMG! Just made these for myself and my parents and we have never found a paleo recipe that tastes as good as these! Do you have a pancake recipe??
Haha. I’m happy you all liked them so much! I do have a paleo pancake recipe but they’re not exactly like regular fluffy American pancakes. They’re not thick like regular American fluffy pancakes, but they’re not nearly as thin as crepes. Here’s the recipe if you want to try: paleo “buttermilk” pancakes. Thanks for your comment! :)
Hi Erin, I read an earlier comment/question about using sugar, but the reference was to the chocolate chips…but I also noticed the recipe calls for brown sugar or coconut sugar…can you please comment on this (I, too, an trying to figure things out)…I’m also wondering if maple syrup would work instead of brown or coconut sugar. TIA :)
Hi there! Check out the notes at the bottom of the recipe for the paleo version. :) I’ve tried these with maple syrup and they came out cakey. I definitely wouldn’t recommend it. I hope you’ll enjoy the cookies!
I’ve just started a paleo diet, but I thought sugar wasn’t allowed in the paleo diet. Why are these chocolate chips ok if they have cane sugar in them?
Sorry, just trying to figure out the paleo diet lol
Haha. Don’t be sorry! Enjoy Life chocolate chips are considered paleo by a lot of paleo folks (you can read about it here. :) If you don’t feel comfortable eating them, you can add nuts or something else in place of the chocolate in the cookies. Enjoy!
Hi! These look great–just wondering if the almond butter you listed as an ingredient has salt added. If so, is it okay to use plain, salt-free almond butter instead, or would it significantly affect the taste? Would I need to add extra salt to get it to the proper taste that these cookies are supposed to be (I want mine to taste just like yours)? If so, how much?
Hi there! I used homemade almond butter, which just has almonds in it. Nothing added! So you should be good to go. Hope you’ll enjoy them! :)
These cookies are so delicious I used half unsalted butter and half coconut oil baked up just fine, I also used the coconut sugar. Do you know the nutritional value for these. calories and fat!
I’m happy that they came out well! I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :) Thanks for your comment!
I was wondering if I could use normal butter in place of the almond butter?? Thanks
Sorry but that won’t work. Do you have any other types of natural nut butters? (with just nuts + salt and no added fat / sugar)
Thanks for your reply Erin ….. No I don’t have anything other than normal peanut butter, looks like I might have to invest in some almond butter then!! Thanks again
You can make your own! All you need is almonds and a food processor and it’s much cheaper than store-bought. :) I hope you’ll enjoy the cookies!
Going to try these tomorrow for my mother’s birthday. I would like to make 16 smaller cookies–how long should I cook them?
I’m guessing you should bake for 8-12 minutes (if using coconut sugar) or 11-14 minutes (if using brown sugar) or until the surface of the center of the cookies no longer appears wet. Hope your mom likes them! :)
These were amazing! I’m typically not a fan of almond flour cookies.. usually go for coconut flour based recipes. Loved how they were crunchy on the outside and soft and chewy on the inside. Delicious! How do you recommend storing them? Room Temp or Fridge? Thanks!
Room temperature is fine! I’ve heard that the cookies get chewier when you refrigerate them, if you want to try that. :) Thanks for your comment!
I’ve made my fair share of paleo chocolate chip cookies. These were by far THE BEST! It’s really quite remarkable how soft and chewy these were. My non-paleo son’s comments are always about the “grain-i-ness” of the recipes I’ve previously tried. No complaints this time; this recipe is a keeper.
I’m happy that your son (and you!) approved of the cookies. I know what your son means about weirdly textured paleo desserts. I’m not a fan of those, either. ;) Thanks so much for your feedback!
These are incredible. I only had chunky almond butter, and I used butter instead of coconut oil and brown sugar instead of coconut sugar… But you’d never know there was No flour in these! Delicious!!
I’ve never even heard of chunky almond butter. Sounds good! I’m happy they came out well for you. :) Thanks for your comment!
I recently was converted to Paleo bbuutttt…. I WANTED MY CHOCOLATE CHIPS COOKIES! This seems like an awesome recipie to try! THANK YOU! What kind od chocolate chips would you recommend? I have Enjoy Life which I LOVE, but is there any other kind?
Enjoy Life chocolate chips are the only paleo-friendly chocolate chips that I know of! You could also make homemade chocolate. :) I hope you’ll enjoy the cookies!
I love this recipe. I tried it twice before with gluten free flour and they did not come out right, but I finally followed the recipe and used the almond flour. My results were amazing. I love your site!
I’m happy you tried it as written and enjoyed it! Sorry your experimenting didn’t go well. I’ve been trying out some different versions of this cookie over the past few months so I know how disappointing that is. Thanks so much for your comment and kind words! :)
I wanted to let you know that I subbed peanut butter for the almond butter and they did work out for me. I was doubling the recipe for a picnic and was making much smaller cookies. I had added the peanut butter because that is what I had on hand before reading your note at the bottom so I decided to try adding a little more coconut flour to balance it out 1/2 cup for the doubled recipe. The cookies turned out wonderfully. thanks for the recipe. I am obviously not paleo but tend to follow many paleo recipes because I cannot tolerate wheat and I do not like all the high carb flours used in gluten free baking.
I’m happy that it worked out for you! 1/2 cup coconut flour is how much you’d need for the double recipe, so how much extra did you add? I desperately want the peanut butter work to work for me. I have no idea why it works for others but not me! Thanks so much for your comment. :)
Maybe it’s different brands or low fat vs regular fat or organic vs non organic. Some peanut butter have other ingredients in them.
I’ve only tried them with homemade natural peanut butter (with just roasted peanuts and salt in it) and while they come out, they just aren’t very tasty (or peanut butter-y!). I haven’t made it with organic peanuts, though! Thanks for your comment. :)
I’ve tried making these three times, with super mixed results. I’ll discuss the last two. First, I am attempting to make these both gluten free and vegan and w/o coconut flour (too lazy to buy any). Two times ago I used 1.25 cups rice flour, coconut oil, ground flax+water (for egg) and half coconut sugar/brown sugar mixture. Cookies were thick, but not chewy. They were sort of grainy and crumbly, falling apart easily. Taste wasn’t too bad, but I didn’t care for the texture.
This morning I mixed it up. I used 1.25 cups almond flour, earth balance soy free vegan butter, apple sauce (for egg) and only brown sugar. Cookies tasted fantastic…but they flattened out. Actually reminded me of a Pizookie, sold at BJ’s restaurant. Any ideas on what I can do to get the taste and texture of my last batch, but for the cookie to remain thick? I did refrigerate the dough, but maybe I need to do that for longer. Thanks for any help! Smiles<3.
I definitely recommend just getting some coconut flour to save you all the trouble. ;) The first few times I made these (not the recipe you see here, but like 30 attempts before I posted the final version) I made them with just almond flour and they were too thin and greasy. So coconut flour was my solution and is unfortunately my solution for your try today. You could also try reducing the fat but I have no idea by how much and you’d also be throwing off all the proportions, so I don’t have much hope for that. I used a chia egg for a vegan version and they were great! Thanks for sharing your tips. :)
Have you ever tried using xyitol in place of the coconut sugar, or replacing half at least with a sugar substitute? I am looking to try to cut the sugar down
I’ve tried these cookies with some low-carb sweeteners and they came out terribly. They fell apart (because they were so dry, I’m guessing) and tasted pretty bad. One guy did some experimenting with low-carb sweeteners and posted his results here. Hope that helps!
Is there a calorie, fat, and carb count available? Thank you! These look Amazing and I appreciate the different options and versions!
I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :) I hope you’ll enjoy the cookies!
These cookies are outrageously good! Thick and chewy is exactly what these are. I didn’t have almond butter so I used Sunbutter (sunflower seed butter) and it worked just as well. Thank you for a great recipe that works!!
I’m happy you liked them with sunflower seed butter! I tried that for the first time the other day and loved them. :) Thanks so much for your feedback!
can I use cocoa nibs instead if chips?
I haven’t tried it but I’m assuming that’d work fine. :)
I am trying to figure out how many calories it is per cookie based off a new diet I am doin and I can’t seem to get it correct. Does anyone know how many calories they are as is in the original recipe?
I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)
A friend made these…oooh heaven. Best I’ve had !!! Love that I found Your site!
I’m happy you found it, too! ;) Thanks for your feedback!
Favourite chocolate chip cookie recipe of all time. And I eat grains! Only thing I changed was to cut the sugar by 2/3 – much too sweet otherwise, and I cut the chocolate chips to about 3/4 cup. Seemed like enough, don’t get me wrong, I looooove chocolate, but the dough was losing them anyway. I made a batch with dried figs pureed in to substitute for sugar for my hubby who is actually paleo, and they were also quite good.
I’m happy that they worked well with less sugar and chocolate chips. :) And the pureed figs thing sounds interesting! I’ll have to try that. Thanks a bunch for your comment!
Can I use almond meal? Or hemp powder
Almond meal would work fine! I have no idea about hemp powder, though. Enjoy! :)
Just wanted to confirm the amount of fat?
6 TBSP of coconut oil or unsalted butter correct?
Then it says another 6 TBSP of Almond butter? So total of 12 TBSP of fat?
That’s correct. Just follow the tips concerning room temperature coconut oil and they won’t come out greasy at all. :)
While these are pretty good, it’s a little too sweet for me. I think I’ll put less sugar next time. Maybe cut by half.
Just a warning – if you do that, they probably won’t hold together well and they’ll likely be very cakey.
I LOVE, LOVE, LOVE these cookies and I’ve been making them every week. What is great about them is that I am able to eat just one each day and it actually satisfies my sweet tooth. This is fabulous however when I calculated the sodium it was about 1850-1900mg. (the almond butter I use has no salt added) I make the 8 large cookies and so each serving comes to btwn 231-237mg of sodium. Is there any way I can make them with less baking soda and salt? Or is there something that has less sodium I can use instead because I would like to make them for my mom but she’s highly sensitive to salt. Any advice would be greatly appreciated.
I’m thrilled you like them so much! You could definitely reduce the salt or even remove it all together (but they won’t taste as good). I wouldn’t recommend reducing the amount of baking soda but you could experiment with subbing baking powder. Here are some tips on how to do that! Good luck and thanks for your comment. :)
YUUUUUUUUUUUUM. thank you, thank you, thank you!!! these are the best GF/DF cookies I’ve found. and they passed the hubby test who didn’t even realize they were gluten free [win!]. thanks for all the helpful tips on the coconut oil and almond butter temperature and consistency. this is a great day!
can’t wait to try more of your recipes.
Woohoo! That’s awesome that your husband didn’t realize they were gluten-free. :) I hope you’ll enjoy the other recipes just as much and thanks a bunch for your feedback!
I just made these this evening and they are wonderful! My husband and I are doing are first full paleo week and these worked great for a family dinner. Everyone, paleo or not, loved them. My husband even asked for a batch to take with him for when he goes out with friends tomorrow!
Aww. I love that he requested a batch to take out with him for his friends! I’m thrilled that they were such a hit. Thanks a bunch for your comment! :)
Finally tried these. Wow! They are delicious! Thanks so much for sharing this recipe!
And thank you for your feedback! :)
Great cookie recipe! Baking without flour for the first time and am not disappointed. I didn’t have almond butter, so I used 4 T smooth peanut butter + 1.5 T peanut powder and added an extra T. of coconut flour. Also used 1/4 c brown sugar and 1/4 c coconut nectar (as this is all I have). Just sweet enough for me! So delicious! Thank you!
Wow! I’m so happy that all your subs worked. :) Thanks for sharing your tips and for your comment!
These are the best paleo cookies! Every other recipe I’ve tried making before are just not right. I love that these actually spread out while baking. These are the closest thing to “real” cookies I’ve had in a long time.
I have IBS and my sister has ulcerative colitis. Both of us have to stick to a paleo diet or very bad things happen digestively. It gets very boring to say the least. These cookies have been a life savor when I need some sweets. I share this recipe with people all the time.
*I have also tried these using palm shortening when I ran out of coconut oil and they turned out wonderful.
*I tried rating these but it wouldn’t work so I’ll make my own ❤️❤️❤️❤️❤️
Aww, thank you for adding your own hearts! So nice of you. :) And I know what you mean about boring (and some cookie recipes coming out just not right!) I’m happy you found the recipe and that you and your sister have been enjoying the cookies. Thanks a bunch for your comment!
Have you tried freezing the cookies? I would like to make some to take on vacation, but I need them to last longer than 3 days. Thank you!
They freeze well! Enjoy. :)
I made these cookies without the chocolate and added macadamia nuts. They were wonderful! Can’t thank you enough for sharing this recipe !
That sounds delicious! I’ll have to try that some time. :) Thanks for the idea and your comment!
I forgot to include in my first comment that I used coconut sugar. I chilled them, as directed, and they baked up beautifully!
Thanks for you tip! :)
I brought these to a party tonight and everyone was raving about them. They couldn’t believe they were paleo!
Yay! I’m glad to hear that. :) Thanks for your comment!
My family is 1 month grain-free and we were put in charge of dessert for our family BBQ this holiday weekend. (Yikes!) I scoured the web looking for a rich chocolate chip cookie recipe and found yours. Yum! Yum! Yum! Made with dark brown sugar since I love that rich molasses flavor and these were an absolute hit. Fantastic recipe! Thank you!
I’m happy to hear that they came out well! I hope that your family will enjoy them, too. They must trust you a lot to give you dessert duty (just because so many people assume grain-free treats aren’t very good). ;) Thanks for your comment!
These turned out very dry. Any idea why?
You’re the first to mention these being dry so I’m guessing something went wrong (perhaps accidentally added too much flour or too little wet ingredients?) Or did you make any subs or any changes at all to the recipe? Did you maybe pack the cup of almond flour very full?
Thanks for the reply. I weighed my ingredients to make sure they would be exact. I used 1/2 coconut oil and 1/2 butter. I also used Truvia brown sugar baking blend… Could that be it? It has the same consistency as brown sugar.
Ah, there we go! It was almost definitely the Truvia. I’ve tried these cookies with some low-carb sweeteners and they came out terribly. They fell apart (because they were so dry, I’m guessing) and tasted pretty bad. I hope yours were at least edible. ;) Mine were so bad they went straight to the trash! One guy did some experimenting with low-carb sweeteners and posted his results here. Hope that helps!
Anyone ever try these with palm shortening in place of the coconut oil?
Nobody has mentioned doing that but I imagine it’d work (though I’m not positive). I’d love to hear how it goes if you try it! Enjoy. :)
First of all, these cookies are fantastic!! I made them exactly like the recipe,but accidentally used 1/3 cup coconut flour. It was fine. Also, I am ver fussy about my chocolate chips and feel Guittard are the best! Another tip… Because I used coconut oil and didin’t want to wait for the 1 hour chilling process, I just put the whole mixing bowl in the freezer for about 20 to 30 minutes. No problem. And…..because I loved these cookies so much, I figured out the approximate calories using coconut oil and coconut sugar. If you make only 8 cookies, they are about 320 t0 360 calories (10 to 20 chips per cookie). These are too large for me! If you make 25 to 30 cookies, they are about 85 to 102 calories per cookie (about 10 chips each). Much better for me. I was surprised (and happy) the calorie count was so reasonable. Also, when you use coconut sugar, because of it’s lower glycemic index, you don’t get that sugar hangover headache, if you are so inclined. Win! Win! I will definitely be checking into more of your recipes and some less expensive almond flour! Sorry, Bob.
I’m thrilled to hear that you enjoyed them so much! And yeah, the full-sized cookies are a bit big. ;) I just like the way they bake up. It’s interesting to know that 1/3 cup coconut flour works just as well. Thanks a bunch for your feedback and for sharing your calorie count (and other tips). I hope you’ll enjoy the other recipes just as much!
I buy Anthony’s Coconut Flour off of Amazon Prime…very reasonable and works great!
Oops…meant to say Anthony’s Almond Flour…sorry!
Thanks for your tip! :)
These are so good!
Next time, since I like things less sweet than most, I’d like to make them with less palm sugar. Do you recommend making other adjustments to the recipe to accommodate the reduction in Palm sugar?
Also, I made them using 4 tablespoons of smooth, super liquidy, unsweetened, room temp peanut butter instead of almond butter since I didn’t have any. Worked beautifully!
I think you could reduce the sugar to 1/2 cup without making any adjustments. If you want to reduce it even more, then I’m afraid the texture would suffer. And thanks for the tip on the peanut butter! I’m desperate to make a peanut butter version work. :) Thanks for your feedback!
I used all natural peanut butter too! Worked like a charm! Love these cookies!
I’m happy that that worked out for you! Thanks for your feedback. :)
Hello! I made these last night on a cookie craving whim and they were fab! I did make a few substitutions of ingredients and process based on what I had on hand and, frankly, laziness (I hate baking, it’s too exact of a science as opposed to cooking and I like just throwing things in a pan and calling it done! Haha). I ran out of brown sugar, so I used only 1/4 cup and 1/2 cup maple syrup. Also, I don’t own a stand or hand mixer, so I whisked everything. The coconut oil/sugar mixture did not look pretty (rather than creaming nicely, there were little pebbles of coconut oil in a sea of maple brown), but it worked out ok. My batter was gooey, but delicious. I had no trouble incorporating the chips, but I chilled it about a half hour before baking. I should have chilled them longer, but I’m impatient! (See, not a baker). Rather than rolling them into nice little balls, I threw 8 haphazard scoops onto my sheet pan. The cookies DID come out minorly greasy (probably due to not chilling enough?) and spread out like crazy. They were flat and each the size of my whole hand. BUT, after cooling, they got that perfect crisp/chew and flat, crispy cookies are actually my favorite so I’m calling it a win! I had one for breakfast today. :)
Just wanted to let you know even a lazy, terrible baker like me can pull these off. Now, if someone could come wash my dishes…
Haha. And that’s why I prefer baking! It’s harder to mess up if you’ve got a trusty recipe and just follow it exactly. :D So if you whisked everything together, was your coconut oil melty? Because if it’s even a little melty, it results in greasy cookies (even if you refrigerate the dough! I’ve tried it). So you really have to have firm coconut oil. But I’m happy they still came out well! And I’m with you. I’d sure love someone to do my dishes. My husband usually ends up doing them but then I feel a smidgen of guilt. ;) Thanks for your comment!
Can I sub Stevia for Coconut Sugar?
I’ve tried these with Sukrin Gold and Swerve and they came out terribly (taste and texture). So I unfortunately don’t have any advice when it comes to a sugar-free alternative. Sorry about that!
Thank u for ur quick reply
No problem! By the way, one commenter experimented with making these sugar-free / low-carb and posted his results here. I hope that helps! :)
I used truvia baking blend (available at Safeway), you use 50% vs sugar.. And it reduces added sugar calories by 75%…the cookies come out awesome. Also I used unsalted butter, instead of coconut oil. Only because I didn’t have coconut oil.
That’s great that that worked out! Thanks so much for the tip. :)
Wow!Tried these for the first time today and they are amazing! Chocolate chips cookies are my favorite dessert and I’m always on the hunt for a healthy version that I like. These are a winner! Thanks for sharing.
Yay! I’m so happy that you enjoyed them. :) Chocolate chip cookies are a favorite of mine, too. Thanks for your comment!
Really good! I made these exactly how you have it written. They turned out perfectly!
Awesome! So happy to hear that. :) Thanks for your feedback!
These are the best cookies ever. My neighbors went crazy. I tried to make a double batch but found I didn’t have enough chocolate chips so,I used chopped chocolate bars. And I was tired and put the eggs in first with the butter and cocoanut oil. I used half and half butter and coconut oil. I just hope I didn’t mess up to bad by putting the eggs in at the wrong time. It was late and I was tired. So never double up when you are tired lol. I also added in chopped walnuts. So good yummy. Sorry Erin. I meant to go,to,the end.
Haha. Well if you think they’re the best cookies ever, then I don’t think that you messed up too badly by putting the eggs in at the wrong time. ;) Whatever works sounds good to me! And I’m totally with you on not messing with recipes when you’re tired. I usually make 1/4 or even 1/8 recipes when recipe testing and considering that I’m usually tired, I have waaay too many mess-ups. ;) Thanks a bunch for your comment!
I’d love to make these, but unfortunately, every time I eat almonds I get sick. Like..stomach ache, cramps…I’m wondering what I can substitute? I seem to be able to tolerate all other nuts.
You could try subbing the almond flour with another type of nut flour (like hazelnut flour) and the almond butter with another type of nut butter. They won’t come out exactly the same but they should still be tasty. :)
Ok so I didnt have all the ingredients so I substituted and they were FABULOUS. My entire family loved these.
I did not have almond butter so I used peanut butter. But I only used 4 tbsp and I added 1 small banana to cover the other two tablspoons of Peanut butter.
They were perfect taste and texture.
Wow! I’m so happy that they came out well with that sub. :) Did they taste peanut butter-y? Thanks a bunch for your tip!
These cookies are fantastic, no issues with using coconut sugar or mixing the chocolate chips in, they came out a great shape with height to them and tasted fantastic straight out of the oven. I just used almond flour from bulk barn and it worked great, will definitely be looking at all your other recipes now. Thank you:)
I’m happy to hear that you had no issues! The problem with mixing in the chocolate chips only seems happen if you use melted coconut oil so it’s easy to avoid. :) And great to know that it worked well with another type of almond flour! Thanks a bunch for your comment and I hope you’ll enjoy the other recipes just as much.
Omg I love these! I made them exactly like the recipe and they came out really yummy. Most recipes I have tried are disappointing, but not this, thank you so much.
I’m super happy to hear that they weren’t a disappointment! Thanks so much for your nice comment. :)
Made them last week & ate my last cookie yesterday. They were pretty good, thanks for the recipe. I followed the recipe as stated. Except I used Honeyville Blanched almond flour & dark chocolate chips. I melted the coconut oil to measure it better which made it really greasy when trying to form the dough balls. It also left the cookies greasy when eating them, especially if you warm them up. Next time I won’t melt the coconut oil and see if it makes a big difference. Does the recipe need coconut flour for it to work or can I skip it & maybe use more almond flour instead? Was also thinking of adding a banana to it to see what it would do. What kind of chocolate chips do you use, they don’t like like the big chips that I used. Might also use Nutzo butter next batch instead of almond butter.
I’m happy you enjoyed them! Definitely don’t melt the coconut oil next time. Use a scale and go by weight. :) Using melted coconut oil in these cookies results in what you said – greasy dough and cookies. I only figured this out last week once it started to warm up and I tried them with slightly melted coconut oil. The recipe needs the coconut flour. I tried about 30 or 40 different variations of this recipe before posting it and the ones without coconut flour were greasy and didn’t hold together well. Coconut flour absorbs a lot more liquid than almond flour (and other every flour) so unfortunately you just can’t use more almond flour. I think adding a banana would make them cakey and throw off the proportions. I live in Germany where we don’t have chocolate chips so I had to cut up a block of chocolate. Thanks a bunch for your feedback!
No chocolate chips!?!? They have no idea what they’re missing :) These look amazing! Looking forward to trying out recipe.
Thank you! I hope you’ll enjoy them. :)
Hi, I just tried this recipe tonight and it came out really tasty! I used coconut oil which was really soft and I did notice that it was a little hard to incorporate the chocolate chips as they tended to stay at the bottom. I put the batter in the fridge for an hour, but when I started rolling the dough into balls, it was really oily and the parchment paper had lots of excess oil on it after baking. Do you think using 4 Tbsp instead of 6 would be okay? Love everything else about the cookie!
Hi there! Nobody mentioned this issue with the chocolate chips being difficult to incorporate until a few weeks ago. I also had that issue 2 weeks ago with my slightly melty coconut oil! So I’ve just updated the recipe to say that melty / melted coconut oil needs to be chilled a little first or else the dough will be greasy and the chocolate chips hard to incorporate. You could try with 4 tablespoons of oil but I think they won’t be as chewy. I’m happy you enjoyed them! Thanks for your feedback. :)
Hi! It was warm here today so the coconut oil was on the soft side, but I thought that would be easier to mix with the other ingredients than with a firmer coconut oil. I’ll try using less oil next batch and will report back. Forgot to mention that the cookies didn’t flatten out, but kept the height, and I used coconut sugar. It looked so good that I ate a cookie at 11 p.m. and had to fight the impulse to have another. ;-)) Thanks again!
I made these yesterday and shared a picture on your FB page. I made 16 regular size cookies instead of 8 jumbo size. I used a chia egg, coconut oil coconut sugar, peanut butter (made in my Vitamin) and only a half cup of chocolate chips. These taste AMAZING! I just had two more. Thank you for a great recipe!
I’m so happy that you enjoyed them! I just found your post on FB. Thanks again for sharing that! :)
You’re welcome! I’ve baked a lot of cookie recipes and this is one of my favorites, probably my favorite so far!
Wow, thanks! I’m so, so happy to hear that. :)
Does the coconut oil have to be in a solid form? Can I just put it in the fridge for a while? I just bought it as a solid but it is so hot out today it has melted. I am new to the whole paleo, grain free, dairy free, sugar free diet so trying to get a handle on all the new products I am using. Your recipe will be my first baking experiment…it has only been four days and I am dying for a chocolate chip cookie!
That’s a good question! I recommend putting it in the fridge for a little while until it’s firmer, like softened butter. If you leave it in there too long, it’ll get super hard. I hope you’ll enjoy the cookies and good luck with paleo thing. :)
I have a gluten-free flour mix. It has rice flour, potato starch, pea fiber, tapioca starch, and xanthan gum. Could this be used as a suitable substitute for the flours you have listed above? The prices of those flours are completely ridiculous in my area.
It sounds like your GF flour mix is a sub for recipes calling for all-purpose flour. That unfortunately won’t work here. Nut flours are usually interchangeable with other nut flours (and not anything else) and there’s no sub for coconut flour. Sorry about that! I recommend ordering the flours on Vitacost, where they’re much cheaper than the grocery store. :)
Omygoodness! Thank you, Thank you, Thank you!!! I just made these and my whole family loves them!! Many thanks to you!!!
Aww, thanks! I’m so happy that you and your family like them so much! Thanks a bunch for your comment. :)
Can this be made in a square pan to cut into squares? Thank you!!
I haven’t tried it but one of the commenters did and enjoyed them. I have no idea how long they’d need to bake for, though. I hope you’ll enjoy them! :)
Hey Erin!
I just wanted to thank you for this recipe. It’s by far my favorite paleo and probably overall cookie recipe! I just added an extra tbsp or two of honey but the texture is perfect!!!! Cookie recipes can be tricky but you nailed this! ❤️
Hi Nora! I like the idea of a little added honey. I’ll have to try that! And I’m thrilled that you like them so much. Thanks for your nice comment! :)
Wow these are wonderful!! I had one problem and I’m not sure what I did wrong. The cookies and nuts (I added pecans) wouldn’t mix into the dough. They would just sit in the bottom of the bowl. It was difficult to get them into the dough at all. Any ideas? Thanks for the wonderful recipes. The taste and texture of these cookies are wonderful, and I’m using whey-low sugar which bakes the same as regular but without the high glycemic response and lower carb/sugar count.
Was your coconut oil partially melted? I made these last week and had that issue for the first time and it was also the first time that my coconut oil was sort of melted when I mixed together the dough. I’m happy you enjoyed them otherwise! Thanks for your feedback. :)
I used half coconut oil and half butter, but the butter was completely melted (I forgot to thaw it and microwaved it too much.) Maybe that is the issue. I’m going to try once again and likely try just the coconut oil. I also mixed it using the stand mixed and was a bit zealous in that respect. Possibly over mixed and using melted butter. I’ll let you know how the next batch comes out!
You could also try refrigerating the dough if that happens again. Though when I made them recently and had that issue, it didn’t really help. It was so strange! There are so many reviews on this recipe and I think you and I are the first to have that issue. Good luck! :)
Thank you for the recipe! My cookies came out perfect!! I actually used peanut butter because it was the only thing I had and by the time i noticed the note, I was already making them. I did soften the peanut butter in the microwave for about 1 minute which may have made a difference. I used 1/4 cup coconut sugar and 1/2 cup brown sugar to equal the 3/4 cup, and salted butter instead of coconut oil then baked them on foil for about 11 minutes without refrigerating the batter. Hope this helps anyone in the future looking to make these with peanut butter!
I’m so happy you enjoyed them! What kind of peanut butter did you use? I’ve tried these with homemade peanut butter (with just peanuts and salt) and it’s already liquid straight from the fridge, so that’s why I’m wondering if you used a kind with added fat and sugar. Thanks for your tips and your comment! :)
I pinned and stumbled, can’t wait to try these!
I hope you’ll enjoy them! :)
I have made these cookies twice now, and each time they’ve been delicious! However, I noticed that when I used 6 tablespoons of coconut oil, the cookies were a bit too greasy and sweet. The next time I made the cookies, I only used 4 tablespoons. The dough mixed just as easily as with the 6, yet the cookies were much less greasy and slightly less sweet, and still maintained the texture and richness of the original recipe.
That’s awesome that they came out well for you with only 4 tablespoons of coconut oil! They were a bit too crumbly for me with 4 and 5 tablespoons (I tested this recipe every way possible before posting ;)) but I guess that could just be a difference in ingredients. I actually made them last week and the dough seemed SUPER greasy, which had never happened before. So strange! And I’m so sorry for the slow reply. I just got back from vacation and wasn’t able to access the page from my laptop where I approve and reply to comments. Sorry again!
SHUT! UP! These are seriously amazing. I’m not the type to comment on recipes, but these were SO GOOD that I had to!
They were the perfect texture and I honestly think that a non paleo/gluten free/grain free person would not be able to tell the difference. Just what I needed!
A few comments that might be helpful to others:
-I used almond *meal* instead of flour because it’s all that I had on hand and I needed to use it up. Still turned out PERFECT and perhaps even enhanced the already awesome texture.
-I used 50/50 butter and coconut oil since I was low on both and the flavor was seriously amazing.
-LAST- I am impatient when it comes to delectable desserts ;) I made the recipe with coconut sugar and was too excited to refrigerate the dough so I just baked them right away. Still perfect! Also instead of rolling the dough into balls, I used my mini ice cream scoop (with the little trigger handle thingy) and not only did it work like a charm, but it made every single cookie perfectly sized and saved me a ton of time and sticky hands.
This recipe is a total keeper! Thank you so much!
I’m so happy that you liked them so much! Thanks a bunch for all your tips. :) It’s great to know that almond meal works just as well. And my apologies for the slow reply! I just got back from vacation and wasn’t able to access the page from my laptop where I approve and reply to comments. Sorry about that! Thanks again for taking the time to leave a comment. :)
These are great!! My kids gobbled them up and loved them! Thank you!
Yay! I’m so happy that you all enjoyed them. :) And my apologies for the slow reply! I just got back from vacation and wasn’t able to access the page from my laptop where I approve and reply to comments. Sorry about that!
Others I know have made this recipe and loved it! I’m planning on making it tomorrow night and am very excited, but my roommate can’t eat eggs. Do you have any substitution suggestions for the egg in the recipe I could try? Thanks!
Oooh! Perfect timing as I just tried this out yesterday for the first time. :) I tried a flax egg but I didn’t like the taste it added so I tried a chia egg instead and they came out perfectly! I hope you’ll enjoy them. :)
Hi Erin, thanks for the Chia Egg suggestion, it worked out great! My friend and I made 3 different batches of the Cookies and they were all insanely great! I’m on a no-sugar diet so I tried mixing and matching 3 different sugar substitutes and using Lilly’s Stevia Chocolate Chips and the cookies still came out wonderfully! You’re the best! These are a game changer!
Yay! I’m so happy to hear that. :) Do you mind sharing what sugar-free versions you tried? I tried these with erythritol and they were terrible. :( And sorry for my slow reply! I was away on vacation and wasn’t able to access the page where I approve / reply to comments. Thanks a bunch for your comment!
Hi Erin, I’m happy to share my “No Sugar” versions experience! The 3 different kinds of Sugar Substitutes used were:
-Lakanto Monkfruit Sweetener with Erythritol
-Stevia in the Raw (for baking)
-Truvia Baking Blend with erythritol, sugar, & stevia.
Yes, the Truvia Blend does have some Sugar in it, although it’s less than 1g sugar per 1/2 tsp. That’s very little.
With your negative experience just using Erythritol, and feeling like the Truvia might give us a better baking result, but still wanting to keep the sugar to a bare minimum, our…
-1st batch was a 1/2 ‘n 1/2 mix of the Truvia Blend and the Monkfruit Sweetener. Turned out Freaking Fantastic!
-2nd Batch we did a 1/2 ‘n 1/2 mix of the Truvia and the Stevia in the Raw. Same deal, those turned out great!
-3rd batch we did a mix of the Monkfruit and the Stevia in the Raw. This batch had some problems. They had to bake longer than the other batches, and came out much browner, but still didn’t bake fully inside. And they came out flat, and were still kind of greasy. I mean, they still tasted pretty good, but it wasn’t a cookie I was satisfied with.
So, at this point, we’re drawing the same conclusion as you. All Erythritol or all Stevia is far from idea. But as far as I’m concerned, a 1/2 ‘n 1/2 mix of Truvia Blend and another sugar substitute (right now I like the Monkfruit best) works just great.
And, I crunched the numbers on Sugar content using the 1/2 ‘n 1/2 mix, and with the Truvia and Lilly’s Stevia Chocolate Chips, you’re only at about 1.8-2.0 grams of sugar per cookie! That’s quite low for such a huge arse cookie!! :D
Wow! Thank you so very much for your helpful comment. :) In version 1 and 2, did they taste like they had been made with sugar or was there an aftertaste? I recently started experimenting with Swerve and Sukrin Gold and everything I try comes out with an aftertaste and a bad texture. Low-carb bloggers have told me if I use enough fat, I shouldn’t notice any aftertaste but everything I’ve tried, like these cookies, has plenty of fat so I’m confused. And the dough doesn’t come together well at all, either! It falls apart, making it difficult to incorporate chocolate chips. 2 grams of sugar per cookie is crazy! Good job on getting it so low and thanks again for the help. :)
Can I ask why not ALL Stevia!? It’s all I have on hand! Use a full 3/4 c? I appreciate the help!
I’m guessing because of the taste and that it wouldn’t hold together properly. I haven’t tried it so it’s just a guess!
Hi Rob, when you say you used half and half of the sugar substitute’s did you still use 3/4 cup total? Or do you use less…? I’ve never used baking blends, not sure if this is the same measurement as sugar. Thanks!
I’m not Rob but I’d recommend using 3/4 cup. So 6 tablespoons + 6 tablespoons (but make sure you use a sweetener that says it measures cups for cup like regular sugar!) :)
Thanks Erin. Stevia is cup for cup, but Truvia is 1/2 portion. So i’ll adjust and let you know how they come out. :) I regret not buying nuts to add!
Ah, I see the problem! I’d love to hear how they come out. Good luck! :)
Hi! This recipe is delicious! Will it work with other nut butters like cashew nut butter? And may I substitute the coconut sugar with xylitol? Would it affect texture or baking times?
Hi there! I’ve tried it with hazelnut butter and it worked quite well but they didn’t come out exactly the same. Peanut butter hasn’t worked for me. I tried erythritol in these and they came out terribly (texture + taste). Sorry about that!
Thank you for the info. I tried them with cashew nut butter and tastes quite yum still. The xylitol, however, didn’t work too well. It still came out okay, correct texture and taste (according to me, at least). But it baked very long! Well, I can only assume this is because of the xylitol. Don’t know for sure. :/
What a bummer that xylitol didn’t work out well! I’ve tried these with erythritol and they were just awful. And so sorry for my slow reply! I just got back from vacation and wasn’t able to access the page from my laptop where I approve and reply to comments. Sorry again!
WOW! These are amazing! Made them last night with coconut sugar, and they are perfect! Let them sit in the fridge overnight, and that was the best decision I have ever made. Thanks!
Did they get even chewier after refrigerating? I’ll have to try that out! Thanks for your tip and your feedback. :)
Yes! Chewier, Crispier, Yummier! Were just like eating a delicious decadent cookie!
Yum! I’ll definitely try that next time. Thanks for your reply! :)
Made these delicious cookies last night and they did not disappoint. Does anyone happen to have the nutritional information on them? (calories per cookie specifically)
I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. I’m happy you enjoyed them! Thanks for your comment. :)
Made this recipe just last night. Used coconut oil and coconut sugar. Made normal-ish sized cookies (so, not the giant ones).
The dough tasted like almond butter and coconut oil bahaha, I was concerned that my need for chocolate chip cookies would not be completely satisfied. That they would be almond-butter flavored cookies with some chocolate, or something.
But when I baked them? Oh gosh. They taste just like chocolate chip cookies should taste. It is a darker chocolate chip cookie, like the kind made with mostly brown sugar or with a dark brown sugar rather than a light brown sugar. No almond or coconut flavor whatsoever. Delicious. Chewy!
We refrigerated some later, and they were just as tasty today. And now they are gone.
This is THE recipe. Keeping it! Going to try out those paleo-friendly chocolate cupcakes next, I think.
Yay! What a relief that you weren’t disappointed. The beginning of your comment had me worried. ;) I hope you’ll enjoy the cupcakes just as much! Thanks a bunch for your feedback. :)
Wow! Thank you. So tasty. This is officially my chocolate chip cookie recipe from now on. Making dough n freezing so I can pull out a couple of cookies when I want some.
Freezing them is a great idea as they can be a little dangerous. ;) I’m thrilled that you like them so much. Thanks a bunch for your comment!
I prefer these cookies over any recipe that I have ever tried. They are truly wonderful! And I love that they are Paleo! Also, the most healthy way of eating that I have found.
THANK YOU!
Wow, thanks! Such a nice comment. :) I’m thrilled that you’re enjoying them so much! Thanks again. :)
YUM!!!!
Thanks! :D
Do you think oat fiber could be substituted for the coconut flour?
I’ve never used oat fiber but I found this comment that could be of help to you. :) I really have no idea if it’d work in this recipe, though! Sorry about that.
OMG!!! I made these cookies last night and they were AMAZING!
I only made one small change. I did 2tsps of vanilla.
I can’t believe how delicious they were!
I will be making up another batch soon :)
Haha. I’m thrilled that you enjoyed them so much and that you’ll be making them again soon! Thanks a bunch for your feedback. :)
i made these today. Really delicious! Thanks for sharing the recipe.
And thanks for your review! I’m so happy that you liked them. :)
In the oven now. If they taste half a good as the batter I can’t wait!! Kids and I love to try out new recipes. Hope it’s a new keeper.
I hope it’ll be a keeper for you, too! And the batter is quite good, isn’t it? ;)
These are literally my favorite thing. I’ve made them like 4 times in the past month. I make them with regular butter, coconut sugar, and cashew butter. Have you (or anyone else who had tried this recipe!) ever made it with a different type of flour other than almond flour? My fiancé is allergic to every nut except peanuts, so I’m looking for an alternative that won’t kill him so I can continue to eat these daily when I move in with him :)
I’ve tried them with hazelnut flour but I know that doesn’t help you! Sorry about that. Peanut flour exists but I haven’t tried it yet (though I have plans to do that soon!). The problem is that nut flours are really only interchangeable with other nut flours and not other types of flour. I’m so happy you like the cookies so much! Thanks a bunch for your comment. :)
If i missed it, sorry. I need the sugar, carb, fiber, count on these. I’m on atkibs. 12lbs is 25 days. Can’t go back now!
I don’t have that info but you can copy and paste the recipe here for that info, if you like. :) I can tell you they’re not good for weight-loss! You could make them much smaller, though. ;)
Best paleo cookies ever! Thanks for posting.
And thank you for your comment! I’m so happy you like them. :)
Hi Erin, I have made these 5 times since my original post. I should have said best cookies ever – Paleo is just a plus :)
Hi Cara! That’s about once a week, isn’t it? Sounds reasonable. ;) And thanks for coming back to clarify your previous comment (though I was already super happy with it!) :D
I’m trying to cut some carbs and refined sugars out of my diet. Do you have any idea what the nutritional value is compared to regular cookies? I followed the recipe as given. Thank-you
You can copy and paste the recipe here for that info, if you like. :) I hope you enjoyed the cookies!
Are we supposed to bake them and if so at what temp and how long? I couldn’t seem to find it and this is my first time on using a Pinterest recipe
When you find a recipe that looks good on Pinterest, click on the picture and that’ll bring you to the recipe page (like you did to get here). The full recipe, including the instructions, are on this page. :) It’s important not to go off of the ingredients that Pinterest gives you because they’re not always complete! Bloggers unfortunately don’t have any control over what information Pinterest pulls and show on Pinterest. I hope that helps!
Totally love these! I didn’t have almond butter so used coconut oil and regular butter. Turned out great.
I’m happy they turned out well! Especially with that sub. :) Thanks for your feedback!
Can you substitute date paste for the sugar? And if so, to what proportion?
I’m sorry but I’ve never used date paste so I’m no help. If you do try it, I hope it goes well!
I substituted date paste for the coconut sugar/brown sugar. They still taste great but because of the extra moisture they fall apart pretty easily. I’m sure there is a way to adjust the rest of the recipe to make up for the extra moisture but I just haven’t taken the time to figure it out yet.
I’m happy they tasted good with date paste! But you’re right, it’d take a bit of experimentation to figure out how to adjust the recipe. I’ve tried these with maple and the extra liquid just made them too cakey. Thanks for your comment!
These are so freaking good. My three year old and I made them together using coconut oil and coconut sugar. I didn’t follow the instructions either, by accident. I threw all the ingredients into the mixer and then put the jumbo sized cookies in the oven on convection bake at 350 for 11 mins. Perfection. Oh yeah, added some cinnamon bc I love it in my choc chip cookies and used crunchy almond butter. I put them right in the freezer to firm up and snuck one after five mins. It was perfect. Thank you !!
Haha. Good to know that you can just throw everything together! That’s normally my style. ;) I’ve tried a more autumnal version of these with cinnamon and love them that way, too! Especially with the almond butter. Thanks for sharing your tips and feedback! I hope your kid had fun baking. :)
These tasted wonderful, and best of all my son, who is a picky eater, couldnt get enough of them. They were a bit crumbly straight out of the oven but stored overnight in the fridge made them perfect. Thank you so much for sharing!
That’s great that your picky eater son enjoyed them! I’m super picky but cookies almost always make me happy. ;) And you’re right – they definitely need to cool completely as they’re very soft when you remove them from the oven. Thanks a bunch for your feedback!
I am craving these cookies and don’t have any coconut sugar or brown sugar on hand. Can I sub maple syrup? If so, how would you adjust the liquid in the recipe?
I haven’t had good luck with maple syrup here. I tried reducing the liquid but it still made the cookies cakey. To make your own brown sugar, you can mix 1 tablespoon of molasses into 1 cup of granulated sugar. I hope that solution works for you. :)
Hello, I made these cookies. First of all they are delicious. My son and husband ate them all up. But instead of using almond butter, I used regular butter (I didn’t have almond butter at the time). They fell apart. Could this be because I did not use the almond butter?
Hi there! It’s definitely why they fell apart. Using regular butter instead of almond butter in a recipe is like using peanut butter in a recipe instead of regular butter. It just won’t work. ;) But I’m so happy that they were still delicious! Thanks a bunch for your comment and I hope you’ll enjoy the version with almond butter even more!
Yum! Love the crunch of these cookies, my kids loved them too, even my older son who does not usually like any chocoalte in his cookies! My only problem was they were way sweet, too sweet and I have a bg sweet tooth. I did half coocnut sugar and half brown sugar, my only guess is was the brown sugar supposed to be UNPACKED rather than packed. If so, please specify so that others don’t make the same mistake. I will definitely be making again, just with less sugar!
I’m happy that you enjoyed them! You’re the first commenter to say that these cookies are too sweet so perhaps you packed your sugar quite tightly? I recommend weighing the ingredients next time to ensure that you get the right amount of sugar. :) Thanks a bunch for your comment!
They are absolutely delish! I did make them with peanut butter and later saw in the notes at the end that it doesn’t work with it but mine came out perfect! Thanks for the recipe!
The peanut butter version just doesn’t seem to work with my homemade peanut butter! And it’s really frustrating because I desperately want a peanut butter version of these cookies. ;) What brand did you use? Thanks for your feedback!
Simply amazing!
Thanks! :)
My family usually ends up disappointed when I try to make a healthier version of sweets, but these were a hit. I made the Paleo version. My daughter and I don’t care for Paleo chocolate, so I added dried fruit and they turned out amazing. Thank you!
I know the feeling of disappointment when you try a healthier dessert recipe all too well! It’s pretty much why I started this blog. ;) I’m so happy that you and your family enjoyed the cookies! Thanks for your comment.
I made these cookies today and they are INCREDIBLE! I bake pretty regularly with not so healthy ingredients but this recipe has all of the decadence of a rich, chewy chocolate chip cookie. Well done! I’m looking forward to trying many more of your recipes! Thank you!
Thanks so much for your nice comment! I bake with all kinds of unhealthy ingredients in real life so when I do post something paleo, it has to be really good or I wouldn’t post it (since I could just as well bake something with wheat! ;)) I hope you’ll enjoy the other recipes just as much! Thanks again.
I finally made these today. We now have a GF,DF person I cook some for. These were perfect!! I almost halved the dough and added coconut and pecans to part and dark choice. to the rest. My husband can’t decide which is the best. HA!! I made small cookies too. I only cooked 9 minutes. I loved them both but since I don’t know the points for WW I just tasted. Ha!!
Haha. I love that you made these! And that’s nice of you to bake for someone who is GF / DF. I hope that they liked the cookies, too! Your coconut pecan idea sounds delicious. Thanks so much for your comment. :)
HI,
theses cookies look delicious.. can i use almond meal?
You can! Enjoy. :)
I just made these for the first time AND it is my first time baking with almond or coconut flours. The taste is exquisite! The texture will take a little getting used to, not sure if I baked the too long or too little. They seem dry.
They shouldn’t be dry at all! They should be nice and chewy, just like a regular chocolate chip cookie. :) I hope you’ll give them another try! It sounds like they were overbaked. When you take them out of the oven, they’ll be super soft but will firm up as they cool.
Thanks. I definitely will try again and but my baking time. The first batch seemed much lighter than your cookie so I baked the others a minute or two longer, but even the fist batch was a little dry. Do they darken in color as they cool?
They don’t darken in color as they cool. Maybe next time you could weigh the flour (in case you didn’t the first time). Too much flour is probably the only thing other than overbaking that could have caused that unless you made some changes to the recipe. I hope it’ll work better then! :)
I never comment online, but these chocolate chip cookies blew my husband and I away. They are so incredibly flavorful and have a great texture. What an excellent recipe, thank you for sharing! I look forward to trying out more of your recipes.
I’m thrilled that you liked them enough to feel the need to comment. :D I hope you’ll enjoy the other recipes just as much! Thanks so much for commenting. I really appreciate it. :)
I’ve made these a few times and I cannot get over how delicious they are! Even my non-clean eating friends/family were gushing over them. Thank you for sharing!
Aww, yay! That makes me happy to hear. :) Thanks for your comment!
Hi Erin,
This recipe sounds amazing!!! I love chocolate chip cookies, but do not want all of the terrible ingredients in store bought ones. I have all of these ingredients in my house, except almond butter. I am allergic to the skin on almonds, so I can use almond flour since they use blanched almonds, but cannot use almond butter. Is there anything that can be used in place of the almond butter? I see you made a note that peanut butter will not work…
Hi Chelsea! I haven’t had any luck with peanut butter (I used homemade) but it seems like all the commenters who have tried it (despite my note ;)) liked them. I know someone said they used Smucker’s Natural and someone else mentioned another brand in the comments. You could also use hazelnut butter! And I know people who have used SunButter with success. Thanks for your comment and I hope you’ll enjoy the cookies. :)
I just made these, and OMG!!! They are fantastic. This will definitely be my new chocolate chip cookie recipe. They taste no different than regular ones. It’s been so hard to find a good paleo cookie recipe. Thank you so much!! I have a huge sweet tooth and this hit the spot. :)
Aww, yay! That’s music to my ears. Thanks a ton for your comment! :)
Thank you so freakin much for this recipe. It’s saved my butt. I thought I’d mention that I use coconut oil, coconut sugar and almond meal from Trader Joes as my almond flour. I cook them in a silicone muffin tin so they don’t spread and they come out PERFECT. I make them all the time!
It’s great to know that almond meal works well in these! Thanks for the tip. I’m so happy that you enjoyed the cookies and I love your muffin tin idea! How many does that yield? I can’t wait to try! Thanks for your feedback. :)
I forgot to add to the people freaking about about the calories remember when you are eating clean/paleo/grain free etc. you really don’t need to count calories and your body needs good heathy fats which this recipe has!
Haha. Thank you! Although it’s probably not a good idea to go crazy on these, which I think a lot of us want to do. ;)
This is the best recipe ever!!! I’ve made them just like the original recipe, & different combinations with peanut butter, with maple syrup, half butter half coconut oil, half syrup half coconut sugar, regular chocolate chip, carob chips, walnuts, coconut, with flax meal replacement- you name it and they are all sooooo good. The only thing I really do different is my oven broke so I’ve been using my toaster oven that I don’t have a cookie sheet to fit it so I put them in an 8×8 pan and make bars! Perfect for everyone in my family and they have no idea how healthy they really are.
Wow! I’m so happy that all the different combinations are coming out well for you! My oven also broke and I’m going crazy. I hope we both have functioning ovens soon! I like that you’re using your toaster oven to make bars. Thanks so much for your feedback. :)
Are there any other paleo-sugar substitutes either than coconut sugar? Please let me know, thanks!
The only paleo sweeteners I use are coconut sugar, honey and maple syrup. One commenter used maple syrup with success but I didn’t have a very good experience with it (the cookies became cakey, which makes sense due to all the added liquid). I think honey would give you the same cakey result. Do you use any granulated sweeteners other than coconut sugar?
I follow the Trim Healthy Mama plan and have been searching for a real cookie. Well, I think I found it with just a few minor changes! I used 1/4 cup THM gentle sweet, 1/4 cup Just Like Sugar, 1/4 cup Just Like Brown sugar, 1/4 TSP molasses, 6 TBS Smucker’s Natural peanut butter along with 1 TBS golden flax seed meal to help with the runny peanut butter. Everything else remained the same. They look similar to yours and taste wonderful! Thank you for the recipe.
I’m so happy that they came out well with your changes! That’s a great idea with the flaxseed. I guess I’ll try that next time I try a peanut butter version because the peanut butter version just isn’t working for me! Thanks a bunch for your tips. :)
Hi Again! I forgot to state that I only used 3/4 cup 63% dark chips. I portioned the dough out on the cookie sheet first and then put it in the freezer for about 15 min, then baked. Thanks again!
Oh, cool! Someone else asked about rolling the dough into balls and baking from the freezer so now I’ll be able to give them an answer about that. Thanks again! :)
Oh my goodness! These are the best grain free chocolate chip cookies I have ever made from internet recipes. I weighed the ingredients as suggested, but made these modifications: Didn’t want to waste my costly coconut sugar in case these didn’t turn out (sorry!), so I used organic brown sugar. From lack of baking, my sugar was rock hard, so to compensate for it’s hardness, I added 1 TBL organic molasses and 1/4 tsp coffee extract. I also upped the vanilla to 3/4 TBL. I made them into 44 gram cookies and baked at 375 for about 9-10 min. Let them sit a few minutes (so hard to wait) and tasted. Delicious!!!
Haha. Don’t be sorry. ;) I’m hesitant of paleo recipes, too! I’m thrilled that your changes worked out well and that you enjoyed them so much. Thanks a ton for your feedback! :)
These are now my favorite chocolate chip cookies! I made my first batch with brown sugar, but am going to give your maple syrup approach a try. Thank you!
I tried using maple syrup like one commenter suggested but the cookies came out really cakey! I didn’t like them nearly as much. I did use a different type of nut butter, though, so that could be to blame. Let me know how they come out if they try them! Thanks so much for your feedback and I’m so happy it’s your new favorite. :)
This recipe is delicious. I made half the recipe according to the instructions. the other half I added coconut and pecans. Delicious!!!
Yum! I love the idea of your second version. I’ll have to try that! Thanks for your feedback. :)
How do you measure the almond flour? I usually scoop it directly into measuring cup and lightly pack it. I would be interested in your method.
I always just weigh it to make sure things are consistent but if you don’t have a scale, then I recommend dipping the cup into the container and then using a knife to level it off. I just tested that with Bob’s Red Mill almond flour and it gave me 100 grams. :)
I don’t even understand. How are these so perfect? They are shaped beautifully; like traditional cookies (with a little smashing before baking). They are lightly crispy on the outer edge, but soft and chewy on the inside; just like traditional cookies. They’re completely and utterly perfect. I put them in for 11 minutes, by the way, and they came out gorgeous. Thank you so much for this recipe. I didn’t think I’d ever find a good paleo cookie recipe!
Aww, thanks. I’m thrilled that you enjoyed them so much! And I’m happy you agree with me on the perfect thing. I felt kind of obnoxious calling them that. ;) Thanks a bunch for your comment!
These turned out great! I used coconut sugar and coconut oil–AND used peanut butter! I had only organic Smucker’s peanut butter on hand, so I used that. Baked for 12 mins and they got harder and more cookie-like after sitting for a couple of minutes. Also put the dough in the freezer before adding the chocolate chips for a few minutes to harden. It helped! Thanks!
I just don’t understand how other people are using peanut butter with success! I’ve tried these about a dozen times with peanut butter (thinking if I add a little more or less of something it’ll work). But they never come out nearly as yummy as the almond butter version! They always seem kind of cakey with peanut butter. I’ll have to get my hands on Smucker’s and see how they come out with that. Thanks so much for your tip! :)
My husband is on a paleo diet and doesn’t know it. He was recently diagnosed with CHF, and can’t eat anything with sodium. I used crushed almonds instead of almond butter (same thing really, but I didn’t grind the almonds long enough, and used the crushed almonds instead of flour. Instead of baking soda (Very high in sodium) I used Flax meal (about 1/4 cup) and enough seltzer water to make a batter slightly thicker than pancake batter. Of course, i had to use the drop method, but they turned out wonderfully. I also used less brown sugar and substituted with honey. These cookies turned out wonderfully; my husband thinks he is having “Junk food” but he is getting a lot of nutrition without the sodium. Thanks!!
oh yeah I forgot, the flax and seltzer combo was a substitution for baking soda AND egg…
Awesome! Thanks for the tip. :)
Oh, wow. That’s great that these came out well with your subs! I had no idea about baking soda being so high in sodium. Thanks for sharing your subs! I’m sure it’ll help someone else down the road. :)
This is the second time I have made these cookies.
They are my new favorite.
I’m so happy you like them so much! Thanks for your feedback. :)
Anyone have nutrition info on these bad boys?
Check out my reply to Mischelle 5 comments below you. :)
Oh, im sorry, i meant like carbs, fats, etc for a batch :D
You can copy and paste the recipe here if you like. :)
Hi Erin, We have a coconut allergy in the family – can I use almond flour in place or would you recommend another flour? Thanks!! Marcia
Hi here! Coconut flour absorbs so much more liquid than any other type of flour so unfortunately there’s no sub. I have tried these cookies with more almond flour and they just didn’t work. I’m sorry! I so wish there were a good sub.
I just recently did the Whole30 and have decided to cut out gluten. I was sad to think that chocolate chip cookies were out of my life for good. I’m so excited to try these tonight. Already asked my husband to pick up some almond flour and can’t wait to get started! The comments were so encouraging…seems like a winner! I’ll let you know how it goes. Thank you for taking the time to try and (maybe occasionally) fail so we could all benefit.
Aww. Thanks for your kind comment! All the happy reviews from people made all the trials totally worth it. :) I hope you’ll enjoy the cookies and congratulations on finishing up with Whole30!
LOVE, LOVE, LOVE these cookies! Your technique is very similar to the one I used when I baked with wheat flour and I’ve searched for a excellent cookie since switching to grain-free with no luck! The cookies were baked last night and placed in the freezer to enjoy later since I couldn’t eat all of them at one setting. Well, yummy! Thank you!!!
I’m so happy you enjoyed them! And you’ve already frozen them? Wow. What willpower. That’s awesome! :) Thanks a bunch for your feedback.
I made these for a friend who is gluten free and dairy free and they turned out amazing! Much better than my traditional chocolate chip cookie recipe. In fact, they are now my go-to cookie. One quick question–for some reason the chocolate chips didn’t incorporate in with the batter very well so at the end there were chocolate chip cookies that had “fallen” out of the batter sitting at the bottom of the bowl. Did I do something wrong? Thanks again for the recipe!!
I think I know what you’re talking about! Sometimes if the dough is especially wet (like if the coconut oil melts), the chocolate chips don’t want to stay put very well. For me, I end up with just a few at the bottom of the bowl but if you have more of an issue than that, you could chill the dough first. That should fix the problem. And I was thrilled to hear that it’s your new go-to cookie! Thanks a ton for your feedback. :)
Do you happen to have a calorie count on the cookies? They are really really good!
I’m so happy you liked them! It’s better just to pretend that these don’t have calories, though. ;) Here’s a comment with that info! Thanks for your feedback.
Just wanted to share that I just made these using 1/2 cup of organic sugar and added molasses since I don’t keep brown sugar on hand. I also subbed the oil for Palm Oil and used PB (4TB) in place of almond butter. My new favorite paleoish cookie!
Yum! Sounds good. What kind of peanut butter did you use? Thanks for sharing your tips!
I used the MaraNatha organic no stir peanut butter. I loved the flavor it added. It made it almost feel like a real PB chocolate chip cookie and not one made with almond flour. Nice crunchy outside chewy inside! My new favorite, thanks!
I’m so happy it came out well with that peanut butter! I checked out the ingredients and it has added palm oil and sugar. So maybe that’s the difference! My homemade stuff just has salted peanuts and it’s thin like pancake batter. Sorry to ask another question but is MaraNatha peanut butter the super runny kind or the firm kind like Skippy? I googled it and can’t find any pictures other than the jar. Thanks for your comment! :)
This is a great recipe!
I encountered an interesting outcome making them for the first time. I followed the recipe you posted with two differences: maple syrup as a substitute for the sugar, and sunflower seed butter instead of almond. They came out delish but upon biting into the cookie, I was surprised to see a distinct green colour in the batter (it wasn’t there before being cooked and I double checked I didn’t add some leafy green by mistake). They taste great though and my partner and I figure we have found a great Xmas cookie recipe :)
Thanks for sharing!
How much maple syrup did you use? I’d like to try it with syrup, as well!
I used about 9 tablespoons. Maple syrup is my favourite sweetener :)
Thanks for your reply and feedback, Peter! I love your changes. :) Did you add any extra flour or anything to make up for the extra liquid in the maple syrup? I’m also interested in trying your maple syrup version! And the cookies turning green is due to the sunflower seed butter. I’ve never used it myself but I’ve read about it here. Thanks again for your comment!
Hi! I just wanted to let you know I actually tried peanut butter and they worked out fantastic!! Not sure why or how, but so tasty:D Thanks for the recipe.
Oh, neat! What kind did you use? I’ve tried with homemade peanut butter and the texture of the cookies comes out weird and they’re super greasy. Thanks for letting me know!
It’s an organic creamy peanut butter, I think it was Adams!
Awesome! I’ll check it out. Thanks for letting me know. :)
Amazing! I am a baker, and I recently began eating Paleo. I was skeptical when I made these, I will be honest. They were my first paleo dessert! I was blown away! Thank you for all of your time and recipe trials! You have a winner with this recipe!
Thanks so much, Sarah! I’m thrilled that you enjoyed the cookies so much. Being skeptical when making any paleo dessert is probably a good idea. ;) Good luck with paleo baking and thanks so much for your feedback!
Where have you been all my paleo life. Finally a grain free cookie that tastes like its not grain free. Made these cookies for Valentines day and OMG they were amazing. The texture, the taste were absolutely fantastic and delicious. I didn’t make mine huge so they were perfect the regular cookie size. My husband, kids, the neighbors kids all loved them. This one is definitely a keeper and I will be making this again and a lot more of your other recipes. Thank You!!!
Haha. I’m thrilled that you all enjoyed them so much! And I guess I need to come up with some more paleo recipes. ;) I don’t have all that many and I haven’t even labelled most of them as paleo. I guess it’s time to change that! Thanks a ton for your feedback. :)
OMG!!!! These cookies are absolutely amazing! I substituted cocoa nibs instead of the chocolate chips because I’m trying to cut out sugar. Oh boy! They are to die for! Next batch I will try it with hazelnut butter instead of almond butter. Girl… you are amazing! I wonder if there is a way to cut down on the fat. The 6 tablespoons of coconut butter seems like a lot. Have you tried it with less oil by any chance?
I have tried it with less oil (I went through loads of trials to arrive at the final recipe ;)) and thought that 6 tablespoons was the best amount. You could try decreasing it by a tablespoon next time and see if you like them just as much. :) All nut butters are different so these come out a little differently with hazelnut butter but they’re still yummy! I hope you’ll enjoy them. And I’m so happy you like the recipe! Thanks a ton for your feedback. :)
Thank-you kindly for sharing this amazing recipe!! These cookies are heavenly!
I’m so happy you liked them! Thank you for your comment and feedback. :)
The texture of these cookies looks absolutely fantastic. :-) Have you ever tried making these with applesauce instead of an egg?
Thanks! I haven’t tried that but one commenter used a flax egg and said it worked perfectly. :)
These were to be my one “treat” to myself for completion of my first Whole30 and I was super excited. Sadly, after letting them cool and firm up after coming out of the oven, I realized that they were literally falling apart (almost like sand). Not to be deterred, I grabbed a fork and dug in right off the cookie sheet – they were TO DIE FOR. My husband wanted to see what I was fussing about and then grabbed a bite too – massive double thumbs up (and he did NOT do a Whole30). Still, I was sad about the texture and was about to chalk it off to not having worked much with almond flour…..until, as I was doing the dishes, I spotted a lone egg sitting on the counter…my “room temp egg” – WHOOPS! Obviously, no egg = no binder – duh. So, other than that little guffaw, all turned out perfectly and the taste was exactly what I was hoping for :) The massive headache that came later from having detoxed from sugar for 30+ days wasn’t the best, but in the future these cookies will be “worth it” when I’m looking for a treat. Thank you!
The first half of your comment had me freaking out. ;) I’m so happy you found the egg! I accidentally omit ingredients way too often (which is one of the reasons why I test recipes several times before posting!) so I know your pain. And I’m even happier that the eggless version still tasted good. Thanks so much for your feedback and I hope you’ll like the version with the egg even more!
I can’t wait to make these! My kids have had two snow days in a row and I think this is the perfect afternoon boredom buster :) I’m planning on using butterscotch instead of the chocolate chips because I’ve been craving it lately! When you chill the dough, have you made the individual cookies and chill them on a baking sheet, or stick the whole batch of dough in the fridge? About how long do you cool it?
I bet these would be great with butterscotch chips! Yum. I haven’t tried chilling the individual balls of dough on the baking sheet but I think it’d work. I’d let them sit at room temperature for about 20 minutes before putting them into the oven. When you say cool it, do you mean how long do you cool them on the baking sheet after they’ve baked? If so, I’m guessing about 15 minutes. Or maybe 30! I need to take note of that next time. If you mean how long would you chill the balls of dough, I’m guessing 30 minutes. It’s just a guess, though! I hope you and your kids will enjoy the cookies. :)
Can I use roasted almond butter?
Yup! :)
Not sure if I did my math correct but from what I calculated, each cookie is 599 calories!!! Doesn’t that concern you? It’s just a cookie. My meals are usually that many calories
I used this recipe calculator and got 489 calories. Still a lot but these cookies are HUGE. I don’t eat one at a time. I just prefer how they bake up when they’re this size. :) I’ve also divided the dough into 16 balls to get regular-sized cookies. Here’s the info I used if you want to plug it in yourself to see:
100 grams blanched almond flour [129922]
32 grams coconut flour [322813]
1 teaspoon baking soda
1/4 teaspoon salt
84 grams coconut oil
150 grams coconut sugar [328953]
98 grams natural almond butter [443408]
1 1/2 teaspoons vanilla extract
1 large egg
1 1/4 cups semisweet chocolate chips
These turned out perfect! Thank you!
Yay! So happy to hear that. Thanks a bunch for your feedback! :)
I know this is not paleo, but do you think I could substitute peanut butter for almond butter? This recipe looks amazing, as I am trying to learn to bake gluten & dairy free as I am gluten free and my boyfriend is dairy free.
I’ve tried these several times with peanut butter but they always come out oily and strange! I’m still working on a peanut butter version and hope to post that soon! Good luck with gluten-free and dairy-free baking. :)
I hate to ask, but what can I sub for coconut flour? It’s the only flour I don’t have!
I’ve tried it without coconut flour but it doesn’t work. Sorry about that! The problem with coconut flour is that it’s not interchangeable with any other kind of flour because it sucks up so much moisture. Have you tried these chocolate chip cookies? It’s a totally different recipe (and really delicious!) but it uses flours that I know you use. :)
I absolutely love this recipe! I used Sunbutter because I like the taste better and they’re fantastic. I also made them once without chocolate chips and they’re equally good!
I’ll have to try these with Sunbutter! I’ve never actually tried it in anything. Thanks for the tip and for your feedback. :)
Fabulous recipe! I used erythritol (can’t have sugar) and it came out just fine! I ended up with rated more than 8 cookies though, and just baked them for a shorter amount of time,
That’s great to know that erythritol works! Thanks for the tip and for your feedback. I’m happy you enjoyed them! :)
Absolutely the BEST healthy Chocolate Chip Cookies I’ve ever had…and I’ve been experimenting with various recipes for 25 years!!!
Wow! So nice of you to say that. Thanks a bunch! I’m thrilled that you enjoy them so much. :)
Yummy!!! These are soooo good. Love your recipe. On my second batch I decided to chop up a Butterfinger candy bar and put that in the batter instead of the chocolate chips, holy moly – it was amazing as well. Thank you!!
Oooh! That sounds heavenly. I haven’t had a Butterfinger in ages but now I’m craving one. In these cookies! Thanks so much for the tip and for your feedback. :)
I have made this recipe twice in the last week, absolutely FANTASTIC! My kids also love and have no idea there’s no junk in them. My 5 year old said “best cookies EVER!” I’ve also added a whole bunch of fun ingredients to the batter, like zucchini and chia seeds and they don’t notice the difference. Hee hee ?. Thanks again!! Becky
Zucchini?! How much did you add? I’d love to try that! And I love your 5 year old’s reaction. :D Thanks a bunch for your feedback!
Made these cookies great recipe thank you! Added a half cup of 63% chocolate chips and melted into batter, used 1/4 cup less sugar, loved the double chocolate chip cookie it made. Delicious and not too sinful.
That sounds amazingly delicious! I definitely need to try that. Thanks for your tip and feedback! :)
I only had 3/4 of a cup of 65% cacao chips on hand. Made this recipe with that amount…..they turned out fabulous! Thank you!
Awesome! So happy that they came out well for you. Thanks for your feedback! :)
Seriously delicious! My favorite chocolate chip cookie recipe! I have made it with brown sugar/coconut sugar mixture and just 100% coconut sugar and my whole family prefers it with only coconut sugar. So good!
Oh, wow. What a compliment! I’m thrilled that you and your family enjoy them so much. Thanks a ton for your feedback. :)
Hi! Any thoughts on subbing ghee for the coconut oil? Sorry if someone asked already may have missed it! Thanks!
Hi there! I’ve never used ghee so I’m afraid I can’t really answer that. I looked into it just now and can’t really find anything saying that the two are interchangeable. If you’ve used it interchangeably with butter before (which would work here), I’m pretty sure ghee would work in these cookies. I hope you’ll enjoy them!
These were deliciously decadent. One thing, though: I can’t imagine using this quantity to make eight cookies. I followed the recipe to a tee and got 34 fair-sized cookies. I might even make them smaller next time.
I’m so happy you enjoyed them! They are kind of gigantic when made as written in 75-gram balls. ;) I found that they baked the best way when they were that size but if 34 regular-sized cookies worked for you – even better! Thanks a ton for your feedback. :)
Wow, you’re good, lol! I did indeed use sunflower butter at the last minute i realized that’s all I had, haha, now the mystery is solved!
Haha. I knew it! ;) Glad we could solve that.
Can this recipe be doubled?
I know coconut flour doesn’t act like all flours so didnt know if coconut flour would be doubled?
I’ve halved and even made down to an eighth of this recipe, but I haven’t doubled it yet. I’m pretty sure it’d work without making any adjustments to any of the ingredients, but I can’t guarantee it since I haven’t tried it. I hope you’ll enjoy the cookies and sorry for my slow reply!
Loved this recipe, great texture and my husband agreed it’s our favorite paleo recipe by far. Quick question for anyone, followed the recipe to a tee by the middle of my cookie turned green, and only in the center? Could it be the vanilla mixing with something else? Didn’t effect the flavor just wondered if anyone else had a similar experience?
I’m so happy you all liked them so much! I know you said you followed the recipe to a tee, but did you by any chance use sunflower butter instead of almond butter? Because using that can turn things green. Thanks for your feedback!
I forgot to mention that I used Trader Joes almond meal but I sifted it. I save the larger almond grains to add into meatloaf or to make a crust on pork chops. Once the flour is sifted it’s really smooth and doesn’t make the cookies taste grainy at all.
What a great idea! I’ve never used their almond flour but people sometimes ask about it. Now I can suggest that they sift it. :) Thanks a bunch!
I just made these and they came out amazing! I did the paleo version but used palm vegetable shortening in place of the coconut oil and duck eggs (I’m allergic to chicken eggs). I tripled the recipe and 2 duck eggs worked out perfectly since they are so much larger. Thanks so much for this recipe! I can’t wait to share them with friends and family :)
That’s awesome that duck eggs worked out well! Thanks for sharing your sub. :) I’m so happy that you enjoyed them and thanks a bunch for your feedback!
HI! This is a great recipe but I wanted to add that advertising it as Paleo isn’t correct. For it to be Paleo it would have to be flour free as well. Also Chocolate isn’t considered Paleo due it being a processed form of Cacao. Just a heads up!
Hello! Almond flour (and other nut meals / flours) are indeed paleo. :) It seems as most people who eat paleo also consider Enjoy Life chocolate chips to be paleo. At least the paleo bloggers I know do!
No words to describe how absolutely phenomenal these cookies are.. Truly amazing! And I’ve lived 43 years in a “regular” food life of wheat and sugar, so I was skeptical of this recipe. We’ve recently decided to try an 80/20 Paleo diet (to start) and if THIS is legal, then I’m hooked! Thank you so much for sharing this wonderful recipe!!
I’m so happy you liked them! I would have been skeptical if I were you, too, if I hadn’t been baking with almond flour for a while. It’s definitely a little different! Thanks so much for your feedback. :)
My 3 1/2 year old son, my husband and I sat down at the kitchen table and made these tonight. It’s the first batch of cookies I’ve ever made with my child and it’s a memory I’ll cherish for a long, long time. Oh, and the cookies turned out AMAZING :) Thank you for your labor of love — our family (and the world) is blessed by your passion. <3 <3 <3
Thank you so much for your lovely comment! It’s really one of the nicest I’ve ever received. :) I’m so happy that the cookies came out well and I hope that your son had fun cookie baking! Thanks again for your comment. It really made my week. :)
I made these today but they came out grainy. They taste good. What did I do wrong? Followed to the tee.
If you didn’t make any subs at all, the only thing I can think of is an ingredients issue. What brand of almond flour did you use? If you haven’t read the post, you may want to read that (it’s concerning variations in almond flour). I’m happy that they still tasted good! :)
I can’t believe these are grain free….they look so amazing!!!
Thanks, Kellie! :)
I made these today after drooling over the picture on Bob’s Red Mill Facebook page last night. We have dairy and egg allergies so I used a flax egg in place of the egg and they came out perfectly! Love the crispy edges and chewy, gooey middles! Definitely will be making again! Great recipe!
Oooh! I’ll have to try these with a flax egg just to see how they are. I’m so happy you enjoyed the cookies and that the egg-free version worked. Thanks a bunch for your tip and for your feedback! :)
Hi!
The recipe looks great. I would like to make these cookiies! Howewer i have a couple of questions first:
1. Regarding the coconut oil, should i use it in liquid form? If not, i cannot have it in solid form since the bottle doesn’t allow to extract the coconut oil as solid.
2. I usually have chocolate with 81% of cocoa which i think it is not semi-sweeted. In that case, should i use all the quantity of coconut sugar (150gr) or i have to use less?
Thanks in advance
Hello! You can use melted coconut oil but then you need to refrigerate the dough first before baking. Just refrigerate it until it’s firm. Semi-sweet chocolate is usually around 40-50% cocoa so my cookies will be sweeter than yours with the 81% cocoa chocolate. I’d definitely use the full amount of sugar! I wouldn’t add more, though, because that’d affect the texture of the cookies. If you’re worried about it, you could buy some different chocolate that’s closer to 40-50% cocoa. I hope you’ll enjoy the cookies! :)
How have I not tried BRM almond flour? I have tried the flour from Trader Joe’s and it’s lovely. I couldn’t imagine opening a bag of almond flour and finding slivered almonds throughout the flour. That just sounds like piss poor quality control..haha. These cookies look perfect and I sorta wish I could eat a warm one right out of the oven.
Haha. It is indeed! And being anywhere near these when warm is dangerous. I know because I tested one cookie at a time. I’ve eaten like 40 of these cookies straight from the oven. :D
I baked these today – delicious! Only I made them into bar cookies. I put them in a greased 9 X 13 baking dish, pressed the dough in, baked for 20 minutes. Used brown sugar and butter, and Honeyville flour. Thanks for the recipe!
Yum! That sounds great. Funnily enough, this recipe (before I added the coconut flour) started off as blondies. I couldn’t get them to work as blondies so I turned them into cookies! I’ll have to try these as cookie bars. Thanks so much for the feedback and I’m so happy that you enjoyed them. :)
These look absolutely fabulous Erin! :) Love all your delicious creations.
Thanks so much, Monique!
Those cookies look amazing, but wow on the almond flour issue. Is almond flour not widely used there?
It actually is! It’s even more common here, which is why pretty much every store (even stores like Aldi) has their own store-brand available. I’m pretty frugal so I’ve been buying store-brand almond flour but it just doesn’t do that well. :(
These cookies look amazing! I actually have BRM Almond flour which I used to make Macarons. Your chocolate chips look so perfect too. What did you use?
Sorry for the slow reply! I used store-brand chopped chocolate from a German discounter called Lidl (it’s like Aldi, which is also German!) The store-brand chocolate in Germany is really good. :D
High quality ingredients sure do make all the difference!
They sure do! :)
I love all things coconut so substituting coconut oil, coconut flour or coconut sugar would be perfect for me. I’d be one happy little camper. These look so good.
I need to learn more about paleo. I know a lot of paleo peeps visit my grill blog but I’m always nervous offering suggestions for swapping out the sugar in rubs. I need to find an alternative for the people who ask.
Haha. Yeah. I’d be nervous, too. It’s no fun to get jumped on. ;) But coconut sugar works quite well if it’s a darker flavor sauce!
Oh, yay! Nice to meet another fellow Texas food blogger! I recently moved to Austin, TX. :) These cookies sound phenomenal–you can’t go wrong with chocolate chip.
Hi there! :) I went to UT so I lived in Austin for a few years. I hope you’re enjoying it! And thanks for the kind words about my cookies. :)
I am seriously blown away by all of your grain-free baked goods. I would not have the patience. These are killing me – they look beyond good.
Haha. It seems like I have to remake things 20 times to get it right, no matter if it’s whole wheat or grain-free so it’s all the same to me. ;) And thanks!
These are so gooey looking, I can’t believe they’re gluten and dairy free!
Almond flour is pretty awesome! :)
Now I’m totally craving Paleo Cookies! Not what I would have expected to be craving today … they just look soooo good!
I don’t even eat paleo but sometimes paleo goodies (like these!) are really good. ;)
Great tips about the almond flour, and coconut oil temperature. These cookies look amazing and your photos are mouthwatering!
Thanks so much, Renee!
I love your recipes so much! Can not wait to try this recipe and I always have Bob’s Red Mill flour. :)
Aww, thanks! I hope you’ll enjoy the cookies. :)
Wow, these cookies are absolute paleo perfection! Love the addition of the coconut oil, it’s one of my favorite choices for baking.
Same here! It does great things for cookies. :)
I love how gooey these look. They definitely look like the perfect chocolate chip cookie!
Thanks so much, Julia! :)
Just made these (the paleo version), and they were amazing!!! Will definitely make them again and again :)
Oh, wow. That was quick! I’m thrilled that you enjoyed them. Thanks a ton for your feedback! It was such a nice comment to wake up to and start the day with. :D
Oh wow, these look seriously amazing! Seriously! You can’t beat Bob’s Red Mill for quality, and it looks like you cant’ beat these cookies – they look fab!
Thanks so much, Patricia!
You are right, these really do look perfect! I agree with almond flour, finding a quality one is important and Bob’s Red Mill is the best! I need to make these ASAP!
I totally agree! And I really hope you’ll love the cookies as much as we did. :)
Love it! When I was young my aunt (know to my friends as “the cookie aunt”, her cookies were that good) used to make cookies that looked just like these–only full of dairy and gluten which I can’t have anymore. I’ve been wanting to try to recreate her recipe but you saved me the work. This is the perfect fit! She also separated fats and oils–makes for a great cookie. Thanks so much for the recipe!
Hi, Angela! I hope that you’ll find these cookies just as delicious as your aunt’s cookies from your childhood. :) Let me know how you like them if you get a chance to try them out! Thanks so much for your comment.
I made these cookies last Friday. They were great! I didn’t realize after my first read through that the dough balls were 75 grams each. That was a fun surprise. I’m also sold now on almond flour. I’d never worked with it before.
That’s great! I’m happy to hear that they came out well. :) And how awesome that you now have one more flour to bake with. Just be sure to use it in recipes that specifically call for almond flour because it’s not really interchangeable with other flours (except for other nut flours / meals). Thanks a ton for coming back to let me know how they turned out. :)
I am always looking for new delicious paleo cookie recipes, and yours look incredible. Can’t wait to try the recipe!
I hope you’ll love them as much as we did! :)
I love BRM!! These cookies look amazing.
Thanks, Theresa!
Wow, Erin, these look like cookie perfection! I bet the almond butter/flour combo adds amazing flavor! Yum!!
It does, indeed! It’s subtle but nice. :)
I’ve been making a lot of paleo recipes lately but it’s been a while since I’ve made some cookies. Definitely have to try these, they look amazing!
I hope you’ll get a chance to try them! They’re honestly the best paleo cookies I’ve ever had. :)
got any ‘no bake’ similar recipes?
I don’t, sorry! I posted this grain-free raw peanut butter cookie dough but it’s not really similar at all other than the whole cookie theme. ;) It’s delicious, though!
Wowzers! These cookies look GREAT!
Thanks, Tasha!
First of all, these look incredible! That gooey chocolate! Second, I love Bob’s Red Mill. There’s a lot to be said for using quality ingredients and you illustrated that perfectly with your comparison :)
Thanks, Heidi! I totally agree. No more junky flour for me. :)
These look so delicious.
Thanks, Charlotte!
I have never read better words on a Monday morning…perfect paleo and cookies! Definitely wish you lived closer so we could bake these yummies together!
That would be so fun! :)
Oh wow, Paleo never looked so good! Love Bob’s Red Mill. I’ll take 12!
Coming right up! ;)
Love BRM and love these cookies! Glad the BRM almond flour worked out and yes–cheers to consistency.
Hip hip hooray for BRM and consistency! :D
They look like a must try cookie. Love Bob’s Red Mill products.
They are indeed! :)
Another example of when it pays off to use a brand that is consistent and quality. Great tip on chilling the dough. And may I just say I want to dive into that glistening chocolate?
Sounds like a good idea to me! ;) And I totally agree. I’m usually fine with store-brand products but flour? Nope.
These look phenomenal! I love the comparison of BRM and non-BRM products – it really does pay to use quality ingredients! I want one of these cookies, stat.
Thanks, Rachel! I wish I could share. ;) And yeah… the store-brand almond flours really weren’t cutting it. Yikes!