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!
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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. :)