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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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! :)