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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1628 comments on “Perfect Paleo Chocolate Chip Cookies (vegan / keto options)” — Add one!
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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!