These paleo chocolate cookies are ultra rich, soft and chewy and taste just like traditional chocolate cookies! This recipe has a vegan option and they’re also grain-free, gluten-free, and dairy-free.
The only thing that’d give these cookies away as not being made with all-purpose flour is the little specks of almond flour. And I don’t think most people would even notice!
This recipe uses a mix of almond flour and coconut flour, but I also now have an all coconut flour version of these cookies. Check out these → Chocolate Coconut Flour Cookies if that sounds interesting!).
I adapted this recipe from my Perfect Paleo Chocolate Chip Cookies. Mr. Texanerin thinks it’s kind of funny how many variations of this cookie I intend on posting.
I don’t think it’s funny at all. I think to not post all the versions I can think of would just be stupid. ;)
To come up with the original recipe, I made them at least 2-3 dozen times – usually half batches. And I baked them up one cookie at a time, adding more flour or oil or whatever until I was closer to what I was going for.
It was actually kind of fun because of the almost constant stream of fresh cookies coming out the oven. So after that labor of love, I feel like posting several variations is totally acceptable. :D
But none of the recipes are just calling for different add-ins! Different types of nut butters and flours have different fat contents and that requires adjustments to the recipe. If you use peanut butter in this recipe without making any other changes, it wouldn’t come out very well (I’ve tried).
These Paleo Oatmeal Cookies, which are a variation on the original, are a reader favorite. So are these Vegan Peanut Butter Cookies.
If you use hazelnut butter and meal here, the batter is weirdly wet and so that requires some adjustments, too. This double chocolate version differs from the original in that I decreased the almond flour by 1/4 cup, added 1/3 cup + 4 teaspoons cocoa powder, and a little more oil.
These cookies are huge. Some commenters in the original recipe, which yields 8, said that they got way more than that. If you want normal-sized cookies, you can get about 16.
But I wanted big bakery-style cookies! I just like how they bake up that way. If making smaller (more reasonably-sized) cookies, be sure to adjust the baking time as necessary.
I always use Dutch-process cocoa powder because I like the darker, chocolaty taste and I recommend you do the same, at least for these cookies! If you can’t find it, Hershey’s Special Dark cocoa powder should do the trick.
Looking for more delicious paleo treats? Try these Gluten-free Dairy-free Chocolate Candy Cookie Bars!
I hope you’ll enjoy these cookies if you try them out! I’d love to hear your thoughts below. :) Thanks!
Almond Flour Chocolate Cookies
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 8 large cookies or 16 regular-sized cookies
Ingredients
- 3/4 cup (75 grams) blanched almond flour
- 1/4 cup (32 grams) coconut flour
- 1/3 cup + 4 teaspoons (48 grams) Dutch-process cocoa powder1
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 7 tablespoons (98 grams) refined coconut oil,2 not melty3 or for non-paleo/vegan, unsalted butter,4 room temperature
- 3/4 cup (150 grams) coconut sugar (or brown sugar for non-paleo)
- 6 tablespoons (98 grams) natural almond butter, room temperature5
- 1 1/2 teaspoons vanilla extract
- 1 large egg, room temperature or 1 chia egg for vegan6
- 1 cup (170 grams) semi-sweet chocolate chips, divided (use paleo/vegan chocolate, if needed)
Directions
- In a medium mixing bowl, stir together the almond flour, coconut flour, cocoa powder, 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 and sugar at medium speed until well combined, about 1 minute.
- Beat in the almond butter and vanilla extract on medium speed and mix until combined. Beat in the egg on low and mix until well incorporated.
- Stir in the flour mixture until well combined.
- Then stir in 3/4 cup (128 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 (93-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.
- Place 3" 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 12-15 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 5 days. They can also be refrigerated for up to 2 weeks or frozen up to 3 months.
Notes
- Using regular natural cocoa powder instead of Dutch-process may result in cakey cookies.
- I used refined coconut oil. If you use unrefined, these cookies may have a little coconut taste to them.
- 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.
- Butter works in these cookies but they're fudgier and in my opinion, better, with coconut oil.
- The almond butter shouldn't have any added fat or sugar.
- To make a chia egg, mix together 1 tablespoon of ground chia seeds and 3 tablespoons water. Let sit for 1 minute or until goopy like an egg.
Adapted from my Perfect Paleo Chocolate Chip Cookies
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179 comments on “Paleo Chocolate Cookies” — Add one!
7 comments are awaiting moderation!
I made these for my husband – we started a keto diet, but he was craving chocolate! They are SO chocolatey! He LOVES them!
I swapped out the coconut sugar for a monk fruit/ erythritol blend to lower the carbs & used unsweetened choc chips. They were A-MAZ-ING!
I made the cookies ½ the size first as the weight of individual cookies seemed a lot, but they were still a chunky sized biscuit, so made 20 out of the cookie dough in my next batch and they were just the right size for a sweet treat!
I used unsalted, grass fed butter and really enjoyed the slightly crisp outside with the fudgey centre. Really hit the spot!
Cool tip: Bake half and keep the extra dough in the fridge to use again a few days later. Best to let the dough come back to room temp before putting in the oven (or adjust the cooking time).
I’m so glad that you enjoyed them! It’s great to know that your keto sweetener worked well. I’ve tried these with Lakanto and thought the taste and texture were terrible. And yes, I love freezing some dough for later! It’s like you get twice the amount of happiness for the same amount of work. ;) Thanks for your feedback!
I just made these as I ran out of the cookies I made a few days ago. I made the this afternoon and they are GREAT. Come to find out the cookies I ran out of happened to be one of your recipes too! I made your chocolate chip cookies without the chocolate chips and they were just as good as your brownie recipe.
I’ve tried a few recipes that weren’t so good. Thank you, thank you!!!
Kath
I would give this recipe 5 stars (hearts)
Haha. I love that the other cookies were one of my other recipes, too. I do love postings cookie recipes. ;) I’m so glad that you enjoyed these cookies (and the others and the brownies)! You’re welcome for the recipe and thank you for your lovely comment and the 5 hearts!
These are great! Not too sweet but still delicious. For anyone wondering I calculated the calories and for 8 cookies it’s 424 calories each and for 16 cookies they’re 212 cals each (the whole batch is 3397 cals). Thanks for the awesome recipe!
You’re welcome! I’m so glad that you enjoyed them. Thanks for sharing the nutritional info! It’s a good reminder to not eat half the batch. ;) Thanks for your comment!
Can’t wait to try this tomorrow. I’ll be using 1 cup of Red Mill Paleo Flour instead of the almond flour/coconut flour combination and will be using peanut butter.
Good luck! I’m not sure if that mix will work in these cookies but I hope it will. :)
These are the absolute best Paleo cookies I have ever eaten. So beyond sinful. Would have never guessed they were Paleo!!! Thankyou! Thankyou! Thankyou!
You’re welcome! I’m thrilled that you liked them so much! Thanks a ton for your feedback. :D
Sorry for just now seeing your question! Not chilling the dough shouldn’t have caused that problem. I’ve gotten quite a lot of feedback on these and have made them myself many times and never had them come out dry. What kind of cocoa powder did you use? And did you use a scale? If not, it could be that you’re really packing your cups of flour and that would result in dry cookies. I hope we can figure out the issue. :)
Can I use Guittard red dutch process cocoa for this recipe? Will it work?
I’m sorry for just now seeing your question! I just returned from vacation. I haven’t tried it but think it’ll work. :)
I did not have chocolate chips, so I rolled them in unsweetened cococut instead Just be careful not to overbake as the coconut can get toasted. They look like chocolate snowballs. Delish!
That sounds so good! Thanks for the tip. :) I’m glad that you liked them!
I’ve made these several times and they are always delicious! I’ve made with brown sugar and coconut sugar. They look “prettier” with the brown, but I prefer coconut since I try to avoid refined sugar. My husband (not paleo) loves them and his parents (palates of children and definitely not paleo) thought they were amazing! Thanks so much for all of your wonderful recipes!
I’m sorry for just now seeing your comment! I’m really glad to hear that the cookies impressed your husband and in-laws. :) Thanks a bunch for your kind words and sorry again for my slowness! (I’m not usually this bad)
Did you make any subs at all to the recipe? Did you weigh your flour? It could be that you really packed in the flour or cocoa tightly or that you didn’t add enough coconut sugar. I’m sorry it didn’t work out well! If you didn’t use a scale last time, I recommend trying again with one. :)
I’ve only made them once and I had this exact problem as well. I know my measurements were correct….is there some way to have known and remedied this before baking? Even though they were kinda dry the flavor was fantastic and I’d like to give them a go again.
I’m sorry for just now seeing your comment! Could your oven be running high? Or did you use a very dark colored pan? Did you bake them longer / make them smaller than the recipe says? There’s not really any way to know how the dough should be before baking unless you’ve made them successfully before. I hope we can find the cause of the dryness (if you’re positive you didn’t pack the dry ingredients!). :)
These cookies are delicious and so easy to make. My 10-year old daughter just made a batch. She used coconut sugar and butter, and they turned out perfectly! She also used the chocolate chips from Trader Joe’s as well as their cacao powder. Will definitely be making these again.
I’m happy that you’ll be making them again! And I love that your daughter made them. :) Thanks for your comment!
Hi,
I tried these but used 1 egg, brown sugar, butter (no almond butter), and all almond flour (no coconut flour).
The mixture tasted divine before going into the oven.
In the oven, the balls spread out flat and into one big square mass. Not sure why? I’m sure when the slab cools down it will taste great and will just cut them like slices. :-)
I’d like to try this recipe again, but can’t find coconut flour here in southern Italy.
Hello! They spread flat because you didn’t use coconut flour. Coconut flour isn’t interchangeable with any other flour as it absorbs so much more liquid than any other type. I recommend buying some coconut flour online. It might be expensive but you normally only use a little at a time! Hope the next try will go better. :) I also recommend using almond butter or another type of nut butter. The recipe won’t come out correctly without it.
Ah right, thanks for clarifying that, what if I used normal flour?
My partner doesn’t like the texture of coconut so guess I’ll have to try another recipe, sadly as these are delicious.
Sorry for just now seeing your question! Like I said, coconut flour isn’t interchangeable with any other flour as it absorbs so much more liquid than any other type. So normal flour wouldn’t work. Sorry about that. You really can’t tell there’s coconut flour in there so maybe your partner would like them!
Hi these sound delicious.cant wait to try them. However, one question do I need to add almond butter. Not crazy about it and am looking for a richer chocolate taste. No nut! What is is for?
Hi there! It’s for the texture of the cookies – not the taste. You could use another type of nut or seed butter in its place! The cookies don’t taste nutty.
Does peanut butter work? (Like the all natural kind)
Sorry for just now seeing your question! Yes, it works. :)
I’ve made your regular chelate chip cookies and even my non paleo friends liked them and wanted to recipie so I sent them your link. Though when I made them I used an organic creamy peanut butter from Costco and they were so go. My question is have you tried making them in a baking pan like brownies and cutting them? If so how might I need to alter the baking time, if at all?
Hi! I’m happy you like them and thanks for sharing the recipe with your friends. :) You can use an 8″x8″ pan and bake until they look ready. I think about 10 minutes is right.
I can’t wait to try these! I baked some of your paleo chocolate chip cookies today (I always have some dough balls in the freezer). This batch has semi sweet chocolate and peanut butter chips and they’re amazing. As I ate them, I literally wondered how I could modify the recipe to be chocolate cookies w/ peanut butter chips since that was my favorite cookie growing up. I’m delighted that you’ve already developed a recipe! I’ll be testing them soon.
Aww, yay! So glad to hear that I was able to help out with your idea for a double chocolate version. And with peanut butter chips?! Yum! I hope you’ll enjoy the cookies. :)
Just made these cookies tonight! I used Ghirardelli 72% cacao chocolate bar broken in small pieces. The batter made more than 8 cookies, so I made one batch of 12 cookies without semi-sweet chips on the outside of the cookies, and a second batch of 11 cookies which I rolled in Nestle Toll House mini semi sweet chocolate chips. I also didn’t have any coconut flour so I used a full cup of almond flour. The cookies are just a bit oily, which I’m sure wouldn’t be if I used the coconut flour. I’ll get some coconut flour and remake them. But delicious!!!
I’m so happy that they turned out well for you! Good call on getting some coconut flour for next time. ;) It absorbs a whole lot more than almond flour. Thanks a bunch for your comment. :)
Ok these are the first gluten free cookies I’ve ever made and they’re seriously amazing! My teenagers loved them!
Yay! So happy to hear that. :) Hope your adventures in GF baking will go well. I have loads more gluten-free recipes you might like (most of them desserts!). Thanks for your feedback!
I have made these cookies every week for a month now. They are so delicious! I freeze mine to make them last and believe me when I say, they are so tasty when frozen. I’m going to need to walk a few extra miles after eating so many of them. Thank you!
So happy to hear that you’ve made them a few times! I’ll have to try them frozen next time. :) Thanks for the tip and your comment!
These cookies were awesome, just like the description! Just what I needed the week I went gluten-free/dairy-free and was struggling to feel like I had anything good to eat!! I am going to try them next with the chia-egg for my vegan daughter. Thanks for sharing!!
So sorry for just now seeing your comment! I’m happy that you enjoyed the cookies and I hope that your daughter will enjoy the vegan version. :) Thanks so much for your feedback and sorry again for the slow reply!
I ate the entire batch you guys!!! 🙄 I can’t stop
Haha. It’s so hard not to eat the whole batch while they’re cooking! Thanks for your comment. :D
I tried this recipe with a bit of my personal taste. I used 100 gm Natvia and 50 gm brown sugar and replaced the semi sweet chocolate with 1/2 cup pecans and 1/2 cup 90% Lindt chocolate bars. It was fabulous to say the least! I also used butter. Thanks so much Erin! I love your recipes. ❤️
You’re welcome! And thanks so much for your comment. :) I’m happy that you love the cookies and the other recipes! It’s great to know that Natvia works well here. Thanks for the tip!
I’ve made these 3 times, 1 time with brown sugar, 2x with coconut. Either way, they are delicious! SUCH an amazing recipe, thank you!
You’re welcome! I’m happy that you’ve been enjoying the recipe. :) Thanks a bunch for your feedback!
These were amazing! I have never had luck baking with coconut flour before. Sometimes it just makes cookies and muffins taste dry to me. But it worked perfectly in your recipe. I used dark brown sugar & reduced it by 1/4 cup, and I didn’t have a full cup of chocolate chips, but they were still chocolatey enough. Very tasty!!! These cookies have made it to my permanent cookie list! :)
I feel the same way about coconut flour! So I almost always use a mix of almond and coconut flours. So happy to hear that they’ve made it to your permanent cookie list! :) Thanks for your comment.
These are amazing! They melt in my mouth. How did you ever create such a delicious recipe?
Thanks so much! So happy you liked them. If you’re really interested in how I created the recipe and didn’t just ask rhetorically (it’s hard to know online :)) then check out the paragraphs under the first picture! Thanks for your comment. :)
Just made this for Xmas eve for my family. They taste great and look exactly like the photo. I used coconut oil and coconut sugar, as well as almond butter. These are such a treat. Thanks for the recipe !
You’re welcome! I’m happy to hear that they came out well. :) Thanks a bunch for your comment and sorry for my slow reply (Christmas chaos got in the way!).
Best. Cookie. Ever. That is all.
Haha. Thank you! :)
I made these today. They were delicious warm. But after cooling they were a little dry. I used butter instead of oil. Maybe my oven was too hot? I baked them at 350 degrees F because I couldn’t find an oven temperature in the recipe. Thank you for your recipes.
It could be that your oven is running a little hot! 350 F is correct (it’s Step 4 of the recipe) so you didn’t have it on too high. They definitely shouldn’t be dry after cooling so I’m wondering if you made any subs or changes at all to the recipe? I hope you could still enjoy them! Thanks for your comment. :)
Incase you’re ever in a pinch, a nice Rounded cup of Pamela’s mixed but flour works in place of the coconut and almond. Provides mixed nuts for mixed fats.
I also use PB powder to cut the fat down a lot.
Cookies still came out exactly like how I make them following the recipe and using bobs coconut flour and almond flour. And the PB powder makes them fluffier like chocolate clouds :)
Wow! That’s amazing that that sub worked out well. Thanks a lot for the tip! I’m so happy you enjoyed them. :)
My daughter is always wanting to make chocolate chip cookies so I went on a search for a ‘healthier’ version than the delicious buttery sugary gluten ones. And yours is the recipe I used however, I made some Variations (lack of ingredients in my pantry)
I did use extra virgin coconut oil (amazing)
I also substituted the almond butter for tahini (another amazing flavour that works with chocolate and coconut)
I didnt have any coconut sugar left or brown sugar, so I used Dark Muscovado and only used 100g
I also had to add another half again of almond flour as my mix was too wet.
THESE ARE THE MOST AMAZING CHOC CHIP COOKIES I HAVE EVER EATEN!!!!!!! Cooked for around 17 min, yum yum yum!
Oooh! I’ve never baked with tahini. Sounds interesting! Thanks for the tip. :) Did you make these double chocolate cookies or the regular chocolate chip cookies? I ask because it sounds like you made the regular chocolate chip cookies. Either way, I’m happy you found a recipe you and your daughter can enjoy! :) Thanks for your comment.
No definitely this recipe:)
These turned out super delish! I liked them frozen more. I loved the dough frozen. So good…. I could eat the dough all day. I only had cacoa. It worked out great. I also prefer cashew butter to almond butter. Seemed to switch out just fine. Thank YOu for sharing a great recipe!
Haha. The dough is pretty good, so I don’t blame you. ;) I’m happy you enjoyed the cookies! Thanks a bunch for your comment. :)
I’m going to make a batch of these and the regular choc chip version on your site tonight for a party. Has anyone been making them smaller than the recipe recommends with positive results? And has anyone tried baking a cookie ‘cake’ in a cast iron skillet with this dough? Ya know, like the kind of dessert you’d get at a restaurant with a scoop of ice cream and chocolate sauce. I’ve been on a sugar and grain detox for 3 weeks and I’m ready for a treat!
You can make them smaller – just reduce the baking time. :) I’ve made this before in a cast iron skillet but don’t remember how long I baked it for. I hope you’ll enjoy the cookies!
Hello! Do you know what the carb is per cookie? Thanks :)
I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)
These cookies were amazing! The only change I made to them is that I did, in fact, use natural unsweetened peanut butter, (just peanuts) and they stayed nice and firm. They didn’t spread out much at all, which I liked. I made the almond flour by grinding whole almonds in my Vitamix and that stayed a bit grainier than store-bought almond flour, but did not deter from the yumminess of the cookie at all! Thank you for the great recipe!
That’s great that peanut butter and homemade almond flour worked out! I know someone made the original recipe with homemade and it didn’t work out for them. So that’s great news! Thanks a ton for sharing your changes. :) I’m happy you enjoyed them!
Would it be possible to change the almond flour and use oatmeal?
Cookies are delicious. I reduced the amount of sugar, chocolate chips, coconut oil and almond butter and they are outstanding. Great recipe!
That’s great that your reductions worked out well! Oats instead of almond flour won’t work. Someone in the original recipe (these paleo chocolate chip cookies) just commented that they’ve had good luck using oat flour in place of almond flour (in general, but not in these cookies). You can read that comment here. Thanks for your comment! :)
I just made these for a playdate I have tomorrow, but I think I might have to make another batch! These are SO delicious. If I wasn’t out of almond flour, I’d be secretly whipping up some more right now. I usually avoid coconut flour because it reacts weird and tastes like egg..it works in this!
I’m so with you on the coconut flour thing! I almost always use a mix of a lot of almond flour and just a little coconut flour. I’m so happy that you liked the cookies! I hope the kids enjoyed them, too. :) Thanks for your comment!
These are amazing. I made them with half the sugar and half the choco chips and still were a bit sweet in my opinion. I love the amount of vanilla you used (The German bio markets have the pure powder form.) It really enhanced the flavor 10 fold. I ran out of almond butter and made whole-grain-spelt cookies, could not compare. Best ever!
I’m so happy you liked them! What is the brand of vanilla you bought? I’d love to check it out. Or is it vanilla sugar you’re talking about? And I’m very happy that you thought these were even better than whole grain cookies. :D Thanks so much for your comment!
The brand is Biovegan and its called “bourbon vanilla” comes in a 15g small glass jar.
Awesome! Thanks so much. :)
Hi! My cookies are currently baking, and I can hardly wait as the mixture itself was delish! Except I had no idea how much they would expand in the oven!! So my cookies now resemble more of a slice on the tray! I really don’t mind haha I know it will still taste amazing! :)
Haha. Yeah. You’ve got to put them like 4″ apart because they spread SO much. I hope you enjoy the baked cookies as much as the dough. :D Thanks for your comment!
I subbed cashew butter for the almond butter and they turned out AMAZING! Thank you ❤️ One of the best cookies I’ve made (and I’ve made a lot of paleo cookies)
Aww, thanks! I’m so very happy that you think they’re one of the best. :) And I can’t wait to try these with cashew butter. Thanks so much for your feedback!
Seriously, amazing. The one disappointment i have had over the years with the paleo world is mediocre desserts. It was so hard to make treats for non paleo people that didn’t scream paleo. But you have done that, seriously they are so so good. I love all your paleo treats i have made so far. The chocolate chip cookies, brownies, double chocolate cookies, cupcakes, they have all far exceeded any expectations I have had. Please keep baking and i will keep sharing your recipes. I always come here when I need a good recipe :)
What an incredibly nice comment! Thanks so much. :) I’m thrilled that you’re enjoying my paleo recipes! I’ll definitely keep baking and I’ll try to post even more paleo recipes. :) Thanks again for your comment! It made my day.
The taste of these was awesome! My only problem was that I seemed to have a hard time keeping the cookie together. They ended up being quite crumbly and the dough didn’t seem as doughy as I thought it might look. Any recommendations?
Ps. I also didn’t have an electric mixer, and so everything was done by manual labour :) could this have been the issue?
Did you use firm coconut oil, or was it kind of melty? The dough doesn’t really look doughy like a wheat-based dough but it should hold together as long as you didn’t make any changes and you used firm coconut oil. I don’t think hand mixing was the issue! Thanks for your comment. :)
I realised as I was in the middle of mixing this that I didn’t have any nut butter? Instead I melted dark cooking chocolate and used that. Skipped the chocolate buttons and yes they are yum (with just a touch of graininess..maybe a little more coconut oil or butter may help next time). Thank you for sharing!
The graininess is due to the added melted dark chocolate. Try it next time with almond butter instead and I’m sure you won’t have that problem! But I’m happy you still liked them. :) Thanks for your comment!
Yuuuuuummmmm these are honestly soooo good. I think they’re even a tiny bit better than the Hummingbird double chocolate cookies. The paleo equivalent. But is there any substitute I can make for the peanut butter and the almond flour that’s nut free? I wanted to make them for my bestie but she’s allergic to nuts :(
Btw I tried them with mix of 90 and 99% cocoa chocolate and 60g almond butter and 30g peanut butter so half peanut half almond butter would work I think :)
I’m so happy you enjoyed them! And I’m sorry but there’s no sub for the almond flour. :( Nuts flours are only interchangeable with other nut flours. I’ve heard about people using sunflower seed flour as a sub, but I haven’t tried it myself. And sunflower seed butter works as a nut butter sub in the cookies! I’ve tried it. :) Thanks for your comment!
i used sunflower seed butter and pumpkin seed flour and the cookies turned out perfect.
Pumpkin seed flour?! I’ve never heard of that. Thanks so much for the tip! :)
Do you know the nutrition facts on these? I made them tonight and they are AMAZING, but am curious on the calories and macros.
I’m 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 feedback!
Thanks so much! My husband actually loved them! He’s hard to please unless he’s getting something he knows is bad for him. He and I were both so impressed. I may have had a few too many! 😳
My husband is pretty much the same! And I know how it goes with overeating when it comes to cookies. ;) They’re hard to resist!
These were DELICIOUS!! My crew enjoys muffin cookies, so I made according to the recipe, but used muffin pans instead. I got 18 muffin cookies, approximately 2 Tbl of batter each. I’m making these again, tonight. :) Thanks for a great recipe!
I love your muffin cookie idea! I’m so going to try that. Thanks for the tip. :) How long did you bake them for? Thanks a bunch for your feedback!
Erin, I baked them for 11-12 minutes, used parchment cupcake liners, and did not refrigerate the dough. They turned out perfect! <3
Awesome! Will try that next time. Thanks so much for your response. :)
There is no such thing as “too many variations” of an amazing cookie! Love these!! I also love how honest you are about the next-day status of the cookies! I’m sure I’ll have zero trouble eating them all right away! ;)
Haha. That’s good because I’m not going to stop until I run out of ideas. ;) And about how they taste the next day, it seems like other people had no problem with that! I guess it was just me and my stinky tupperware. :D
Hey i can’t eat coconut sugar :( could i replace with maple syrup ? <3
I’ve tried that and it made the cookies cakey. Can you have regular brown sugar or any granulated sweetener? Sorry for my slow reply!
Hi i actually am aloud coconut sugar and tried them today ! they taste amazing but mine have turned out soft and kinda cakey do you have any idea of why ?
Were they still soft and cakey even after cooling? When you take them out of the oven, they’re soft but should firm up and get chewy as they cool. If they were still cakey after they cooled, did you make any subs? That could explain it. I’m happy you liked them!
hi erin ! no i didn’t make any subs ? should i cook them for longer ? i did cook them for 13 mins!
Hmm. Then I’m not sure what it could be! Nobody has mentioned these coming out cakey and they should definitely be chewy and fudgy. You used natural almond butter with just almonds and nuts, right? 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!
and yes they were still soft after cooling !
Mine also came out soft and cakey…
Did you make any subs or changes at all? I’ve gotten quite a bit of feedback on this recipe from people on social media and you two are the first who have said that theirs have come out cakey. I’m not sure what could cause that unless you’re making a change to the recipe or overbaking them. I hope they were still enjoyable. :)
I think I may know what it is! Did you use Dutch-process cocoa powder or regular cocoa powder?
Can you please make me a sugar free cookie recipe?
I can’t have it natural or not!
I’ve never tried making these sugar-free. Sorry about that! I’m guessing you could replace the coconut sugar with whatever granulated sugar-free sweetener you can use.
Hi there!
I follow along with the Trim Healthy Mama lifestyle, and I just adapted this recipe to be sugar free for me! So thank you for your super amazing, tasty, and easy-to-adapt recipe!
I made the same recipe sugar free by subbing the brown sugar out for: 1/4 cup swerve sweetener, 1/4 xylitol, 5 packets of truiva, and 3 TBSP sugar-free pancake syrup (which imitates brown sugar when baked).
Hope that helps!! Thanks again! So glad I discovered your blog today!
Hi Kimberly! Thanks so much for sharing your sugar-free version. I definitely don’t have any idea when it comes to sugar-free baking so I really appreciate you taking the time to share your version. :) I’m happy you enjoyed them and that they worked out well with your subs! I hope you’ll be able to adapt my other recipes just as easily. :D Thanks again!
I made these last night and really, these things are awesome. I’d put them up against ‘regular’ cookies without any hesitation. These will go into the regular ‘paleo dessert’ rotation.
Thanks!
Wow, thanks! So happy that you liked them. :) Thanks a bunch for your feedback!
I made these cookies tonight – and they are completely delicious! The texture is awesome. I did use butter instead of coconut oil. Oh, so good.
I’m so happy to hear that they came out well! How do they taste today? Funky like I mention in my post or do they taste like they did yesterday? Thanks a bunch for your feedback!
Nothing funky at all. They are a soft cookie on day 2, and very yummy. I doubled the batch, and put some (already baked) in the freezer as well, just to see how they would do.
Oh, yay! That’s great news. Thanks so much for letting me know! I hope they freeze well. :)
I’m making these for certain! I’ll be sure to come back and let you know! They look delish!
Oh, thank you! I’m dying for some feedback. ;) I hope you’ll love them as much as I did!
I found this recipe on Pinterest and let me tell you it is absolutely fantastic! I made the almond butter with my vitamix and whipped these baby’s up last week. My family absolutely loved them.
I have had the coconut flour and the almond flour hiding in our pantry for an amazing recipe… And I have absolutely found it. Actually they had been hiding in there because I was unsure how to use them, and how what to make with them after picking it up at Costco.
But wow, doing my p90x and having these didn’t hold me back from my weight loss goals. I will absolutely make them again, I fact I think I’ll make some tonight. nom Nom noms!
Thank you!
I’m thrilled that these didn’t hold you back from your weight loss goals! I wish I could say the same thing. ;) And how awesome that you finally found a good use for that almond and coconut flour! These cookies are definitely one of my favorite things to use those flours on. Thanks a bunch for your feedback. :)
Perfectly wicked paleo cookies, Erin! I’ve smashed a couple paleo cookie recipes together, one with almond butter and one without, with excellent results. But, I am totally loving your double chocolate variety! Thanks for sharing!
Thanks so much, Stacy! :)
I used coconut sugar and coconut oil, and both 72% cocoa chocolate and 75% with a hint of orange. Cookies are still hot and seem very soft and fragile, but the taste (yeah, I know I should let them cool down before tasting…). It’s mindblowing!!! Besides, I have never ever succeeded with a “normal” batter with white flour and butter. They always melted and burned, no matter what I tried. At least these babies hold together. Thank you sooooo much for sharing! <3
There’s really no reason to wait until they’re cool before digging in. ;) I only say that so that people aren’t surprised by how soft and fragile they are when still warm. Are you in Finland? If you use Finnish ingredients for American cookie recipes, the problem could be the ingredients. I live in Germany and the butter, flour, sugar and lots of other ingredients here are different than the US. For the first year I lived in Germany, all my cookies came out terribly. Thanks for your feedback! I’m so happy you liked them. :)
Yep, I’m a Finn. :) I an imagine German grocery stores being quite similar to ours (Lidl, for exampe :D ) and indeed I’m finding it hard to fine all the ingredients most paleobased recipes include. I was blown away when I bumped into ARROWROOT FLOUR in a common hypermarket! Unfortunately they didn’t have tapioca starch so there are still numerous recipes sitting on the shelf…
I’m pretty sure that previous unfortunate cookies had to do with the ingredients, because after 2 minutes baking, the fat separated and all the cookies melted together. I wish I could say that cookie-pancake was very tasty, but if sure as hell wasn’t. It was burnt butter with some chocochips. Nasty.
But these are soooooo goooood, and though I made them smaller, they are still huge and soft from the inside. Messy, sticky and chocolate-y – could a girl ask for more. <3 So definitely coming back for more hints and recipes! :)
I don’t know how I missed your comment! I’m sorry for just now replying. That’s crazy that you found arrowroot flour in a regular store! We definitely haven’t come that far here but I’ve found it in organic shops. Do you have Asian food shops where you live? There are quite a few in Berlin and they all have tapioca starch for about 1 euro / 400 or 500 gram bag! They also sometimes have coconut sugar but some of it looks a little questionable. European butter has 82% fat and American butter only 80% and crazily enough, it seems to make a difference in some cookie recipes, especially if you’re using a recipe that calls for American all-purpose flour and you use German or Finnish flour. But since you seem to eat paleo, maybe that’s not the issue! I’ve also noticed our almond flour isn’t as finely ground as the American stuff. Or maybe I’m just buying the wrong brands. ;) Sorry again for the slow reply!
Looks delish!! I’m vegan, so I’ll probably try these with flax eggs. I wonder if aquafaba would work, or if it would be too wet… Thoughts?
Thanks! I’ve never used aquafaba so I’m afraid I have no idea how that’d work in these. But a commenter in the original chocolate chip cookie recipe used a flax egg and she said it worked perfectly so at least we know that should work. I hope you’ll enjoy the cookies! I’d love to hear how they come out. :)
If using peanut butter instead of almond butter, how much would you use?
Peanut butter doesn’t work in this recipe. I sure wish it did! You can read why in the first paragraph after the second picture. :)
I am going to comment and say about the chickpea chocolate chip cookies recipe that you talk about here…to me they were best straight out of the oven. Not one of those cookies you leave laying around for a day or two and they are still good. They do not age well. And I will also say I have had that issue with gf cookies/brownies in general. They are just not that good after the first day.
These cookies here look good but because I made your buckwheat double dark chocolate brownie cookies from your cookbook and I thought they were too rich for me, I am not going to attempt this recipe. However, I made that recipe for others and they loved them so it is totally a me thing.
This recipe looks awesome but because I know it is totally rich, I will stay away. But I love that almond/coconut flour combo!
I honestly think the chickpea cookies are gross when not warm and gooey! But I’m happy the others liked them that way. I made those brownie cookies just yesterday (and just had one!) and think it’s a good call to not make these if you found those too rich! I hope to post some less rich recipes soon that may be more your style. :)
Do you have any suggestions for subbing out the coconut flour? What can I replace it with? We have a grandson who is anaphylactic to coconut.
Coconut flour is unfortunately not interchangeable with any other flour as it absorbs so much more liquid. I’ve tried these cookies without the coconut flour and they just don’t work. Sorry about that! You could try these gluten-free double chocolate brownie cookies. It’s a recipe that another blogger posted from my book and they’re also delicious. :)
These cookies would have a 100% chance of not making it to the next day. I would eat them all in one day :) I’m not sure if I should be proud of that or not but it’s true…haha.
Haha. I know how you feel. :D
I have a very similar recipe and you’re totally right – most people would never guess these cookies are grain free! Your photos are stunning, as always. Makes me want to whip up a batch right now!!
Thanks, Rose! If only I could have made these nut-free, too. Then we could have a big cookie fest. :D
Pass me two cookies and a tall glass of milk. These double chocolate cookies look amazing! Can’t wait to try them.
I hope you’ll enjoy them! :)
They look AMAZING! You keep posting those variations…we’ll keep making and eating! :)
Haha. Yay! Thanks. :)
Oh my gosh, these look amazing – so chocolatey! I dont mind little flecks of almonds one litle bit. Now, a stack of these cookies warm from the oven and a cold glass of milk sound like just what the dotor ordered.
*doctor (doh!)
Haha. Yes. Doctor-approved cookies! :D
These look so amazing! I love how healthy and decadent they are!
Thanks so much, Angie!
You had me at double chocolate
I’m all for 2x the chocolate! These look incredible!
Thanks so much, Jessica!
These look divine!
Thanks!
These look absolutely heavenly! I dabble in Paleo, too, so I MUST try these!
I hope you will! They’re really SO good. :)
Gorgeous!! These are absolute perfection. I love the addition of coconut flour and coconut oil, it’s such a great flavor combo with chocolate.
Except the chocolate kills all the coconut flavor in these! ;)
Mercy me, what a tasty looking cookie. Sure doesn’t look GF. YUM!!
Thanks so much, Charlotte! I bet your husband would like it. ;)
I just took these out of the oven a few minutes ago. I have been trying to leave this message but it kept saying something about an error and no data base connection. Finally I got it to work.
I used coconut oil that has a coconut taste and I only had sunflower seed butter. I had to use mini choc. chips too. They did not spread at all. I was shocked how thick they stayed. My husband did like them and I only tasted them and they were good.
By the time I got them cooked I was too tired to enjoy much of anything. I made boil custard and whole wheat cranberry, orange, white choc. chip and dark choice. chip cookies too.
Hi, Charlotte! I’m so sorry about the error messages. :( My husband has been working on fixing this issue for the last week or two and I’m hoping it’ll be fixed very soon! I haven’t tried these with sunflower seed butter and have no idea how they come out with it, so I’m happy to hear that you and your husband liked them! But I hope you get a chance to try them with almond butter because I’m betting they’re even better that way. ;) I’d never heard of boiled custard before but after you had mentioned it, I looked it up. Sound so yummy! I hope you get a chance to rest now and enjoy your goodies later. :) Thanks a bunch for your comment!
I would love to have one of these cookie now. They look amazing.
I wish I could have one, too! ;)
Oh you wonderful, rich, chocolate-y, dreamy cookies, you! Where have you been all my life? Outstanding recipe – so decadent yet so much healthier, too! Perfect! (That last shot with the little bite out of it and the wonderfully enticing little smear of chocolate? Oh.my.goodness!!!)
Thanks so much for your nice comment! :)
These are absolutely stunning, Erin! Double chocolate is always the way to go ;)
Thanks, Alexa! :)
With cookies that look like this I wouldn’t mind any variations you can provide us with!! :)
Oh, thank you! :D
YES!! My chocolate dream come true! :)
Haha. Same here! :)
These look like healthy eats perfection!! Are you coming back to the states any this summer?! I know you were just here, but I had to ask :) We are going to meet up on day!
We are going to meet up one day! But unfortunately not this summer. That would be so nice, though! :)