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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1630 comments on “Perfect Paleo Chocolate Chip Cookies (vegan / keto options)” — Add one!
51 comments are awaiting moderation!
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!