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!
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!