Perfect Paleo Chocolate Chip Cookies (vegan option, grain-free, gluten-free, dairy-free)

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! They also have a vegan option. Thanks to Bob’s Red Mill for making today’s post possible!

1/24/17: I just updated the pictures and added a video. Recipe’s still exactly the same! One of the old pictures can be found at the bottom of the post for reference. And I’d love for you to check out the video! It’s got a lot of fun stop-motion effects in it. :)

My paleo and grain-free recipes have been seriously lacking as of late. I ran out of my favorite Bob’s Red Mill almond flour months ago and I’ve been so frustrated with the brands of almond flour I’ve been buying here in Germany since they’re so inconsistent.

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Because I didn’t want to deal with the hassle of ordering flour from the US, I thought I’d wait it out until December, when I’ll back in the US and can 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 them paleo.

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.

These paleo chocolate chip cookies are thick, chewy and have the perfect texture along with a subtle nuttiness thanks to almond flour and almond butter. Even gluten-eaters lover them! With a vegan option {grain-free, gluten-free, and dairy-free}

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, for anyone else living abroad, Vitacost has great international shipping rates! I just recently discovered this and it’s been life-changing. ;)

If you have Bob’s Red Mill in a retail store in your area, you can use one of these $1 coupons.

These paleo chocolate chip cookies are thick, chewy and have the perfect texture. Even gluten-eaters lover them. With a vegan option! {grain-free, gluten-free, dairy-free}

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. And every batch comes out the same. Hooray for consistency!

So the almond flour obviously plays a huge role in the final outcome of these cookies. Another thing that will affect the cookies is the temperature of 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.

These paleo chocolate chip cookies are thick, chewy and have the perfect texture along with a subtle nuttiness thanks to almond flour and almond butter. Even gluten-eaters lover them! With a vegan option {grain-free, gluten-free, dairy-free}

If you make these cookies with melted coconut oil, they dough will be very greasy and the chocolate chips will be hard to incorporate into the dough.

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.

These paleo chocolate chip cookies are thick, chewy and have the perfect texture along with a subtle nuttiness thanks to almond flour and almond butter. With a vegan option {grain-free, gluten-free, and dairy-free}

If you can’t tell by the pictures, these perfect 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!

Also, be sure to check out my perfect paleo double chocolate cookies. I may like them even more than this original version. :)

6/30/16 update: I’ve been making these with chia eggs lately to make them vegan and they’re just as delicious! To make a chia egg, mix together 1 tablespoon of ground chia seeds and 3 tablespoons water. Let sit 5-15 minutes or until goopy like an egg. I’ve also tried these cookies using a flax egg but I didn’t like the taste.

Need even more paleo chocolate desserts? Try these!

  • These Perfect Paleo Mint Chocolate Cookies are perfectly soft, chewy and full of mint flavor!
  • Paleo Chocolate Marshmallows (grain-free, gluten-free and dairy-free)
  • This paleo vegan hot chocolate is ultra rich, creamy and date-sweetened. Honestly tastes just as delicious as a more traditional recipe! Can also be made GAPS and AIP-friendly.
  • This paleo chocolate fudge pie is silky smooth, fudgy and decadent and has an almond flour based crust.

For even more selection, check out these 75 Paleo Cookie Recipes You Can’t Resist!

75 Paleo Cookie Recipes You Can Not Resist - includes vegan, AIP, nut-free, no-bake options and more!

Thanks again to Bob’s Red Mill for sponsoring this post! As always, all opinions expressed are my own. Be sure to check out some of their other gluten-free flours if you’re into gluten-free and paleo baking. :)

Perfect Paleo Chocolate Chip Cookies (vegan option, grain-free, gluten-free, dairy-free)

Rated 5.0 by 143 readers
Perfect Paleo Chocolate Chip Cookies (vegan option, grain-free, gluten-free, dairy-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8 huge bakery-style cookies


  • 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 oil or unsalted butter, room temperature (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.)
  • 3/4 cup (150 grams) coconut sugar or brown sugar
  • 6 tablespoons (98 grams) natural almond butter (the kind with just almonds in it and no added fat / sugar), room temperature1
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg, room temperature (or 1 chia egg for vegan)
  • 1 1/4 cups (213 grams) semi-sweet chocolate chips, divided (make sure to use paleo-friendly chocolate chips, if desired)


  1. In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.
  2. 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. 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.
  3. 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 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.
  4. Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
  5. 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 smaller balls but then you need to adjust the baking time. Place 4" apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
  6. Bake for 11-14 minutes (if using coconut sugar) 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.
  7. Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.


  1. I don't recommend making these with peanut butter. I’ve made these so many times with homemade peanut butter (with just peanuts and salt in it) and while the cookies aren’t a disaster, I just don’t think they’re very good. The texture is so different than the almond flour version and they’re not very peanut butter-y.
  • For paleo: use coconut sugar, coconut oil, and paleo chocolate.
  • For dairy-free: use coconut oil and dairy-free chocolate.

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771 comments on “Perfect Paleo Chocolate Chip Cookies (vegan option, grain-free, gluten-free, dairy-free)” — Add one!

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  • Frances says
    February 23, 2017 @ 11:44 pm

    Wow that video is sooooo adorable!!! Great job – making these now!

    • Erin replies to Frances
      February 24, 2017 @ 5:12 pm

      Thanks so much! Hope you’re enjoying your cookies! :D

  • Shana says
    February 19, 2017 @ 2:48 am

    I am so glad I found this recipe. The cookies are soooo good. My husband really likes them, too. I have to pace myself eating them. I will be making them again. I used the mini semi sweet chocolate chips, so didn’t add all of the chocolate chips stated in the recipe, but there were plenty. I will have to make these for my team at work!

    • Erin replies to Shana
      February 20, 2017 @ 10:35 pm

      That’s great! And awesome that your husband liked them, too. :) I hope they’ll be a hit at the office. Thanks for your comment!

  • Nikki
    February 17, 2017 @ 8:40 pm

    Nutrition Facts
    Serving Size 16 g
    Amount Per Serving
    Calories 75Calories from Fat 49
    % Daily Value*
    Total Fat 5.4g8%
    Saturated Fat 4.5g23%
    Cholesterol 12mg4%
    Sodium 121mg5%
    Potassium 14mg0%
    Total Carbohydrates 6.7g2%
    Sugars 6.7g
    Protein 0.4g
    Vitamin A 0% • Vitamin C 0%
    Calcium 1% • Iron 1%
    Nutrition Grade F
    * Based on a 2000 calorie diet
    Nutritional Analysis
    Bad points
    Very high in saturated fat
    Very high in sugar
    Contains alcohol

    • Erin replies to Nikki
      February 18, 2017 @ 9:54 pm

      Thanks for sharing!

  • Kerry
    February 16, 2017 @ 6:48 pm

    Hey Erin, these are by eons the best Paleo chocolate chip cookies I have ever tried, and I have modified them a bit over the last year to accommodate lots of tastes. I have made them with palm shortening as well to great success, they are very crispy on the edges! My workmates love them too, and they don’t really know they are sugar, dairy and grain free.

    Also thank you so much for including the grams for each, that is a much better way to bake and I can make baked goods the same every single time. And it’s easier for metric since I live in Ireland. Thank you!

    • Erin replies to Kerry
      February 18, 2017 @ 9:54 pm

      Hi Kerry! I’ve never actually tried palm shortening but it’s time I try. Thanks for the tip! And I’m happy that you appreciate the grams. I much prefer them, too! It guarantees that your cup of flour is the same as my cup of flour. Less room for error then. :) Thanks a ton for your comment!

  • Lori says
    February 15, 2017 @ 2:19 pm

    Thanks for this very tasty recipe! I had to make a few alterations. I didn’t have any almond flour or butter on hand, but I had sliced almonds that I had soaked. So I dehydrated them and ground half up as the flour and the other half as almond butter. The difference is just in how long the almonds are in the processor. I also didn’t have chocolate chips, but I melted down some bakers chocolate, maple syrup and honey, vanilla and a little palm shortening. I then spread the chocolate mixture on a pie plate, put in freezer to harden and cut into chocolate chunks. I appreciated the note about what the consistency of the coconut oil should be. The recipe turned out so well! I didn’t even need to refrigerate (I had used a combination of coconut sugar and brown sugar since I didn’t have enough coconut sugar.) Although, I wish there was a way to only use honey or maple syrup. I, too, felt these were the best grain free chocolate chip cookies I have made and I’ve tried so many recipes. I’ll happily return to this one again and again and stop searching for the best recipe. They had the perfect combination of crispness and chewiness. Thanks so much for this awesome recipe.

    • Erin replies to Lori
      February 15, 2017 @ 8:24 pm

      Oh my. You put in a lot of effort to make these cookies! I’m so happy that everything worked out well and that it was worth making your own almond flour and chocolate. Did your homemade chocolate melt into puddles once the cookies were baked? And I’m thrilled that you feel like you’ve found the best chocolate chip cookie recipe. :) Thanks a ton for your thoughtful comment!

  • Hana
    February 13, 2017 @ 7:18 am

    This recipe is awesome! I’m currently on a sugar free diet so I substituted the sugar for xylitol and it worked a treat! Thanks :D

    • Erin replies to Hana
      February 14, 2017 @ 10:23 pm

      Great to know that xylitol works in these! Thanks for the tip and your comment. :)

  • Patti says
    February 13, 2017 @ 1:41 am

    Well I guess I locked out. The cookies came out great. Funny even though they are hard to form they’d worked. I still don’t know what I did wrong though. This is a great recipe. Thanks so much.

    • Erin replies to Patti
      February 14, 2017 @ 10:23 pm

      Awesome! I’m happy that it ended well. :) Thanks for coming back to let me know!

  • Patti says
    February 12, 2017 @ 9:32 pm

    HI I love these cookies and have made them many times my neighbors also loved them. I don’t know what happened but the dough is crumbly. That never happened before. Is there anything I can do to save these as I made a double batch. I have put the dough back in the frig so hopefully that will help but I chilled the formed cookies before I baked them. I haven’t tried them yes as they are cooling. It doesn’t look good though. Where did I go wrong.?

    • Erin replies to Patti
      February 12, 2017 @ 11:20 pm

      Was the coconut oil melted or almost melted when you made the cookies? Because that’ll cause the dough to be crumbly. If the coconut oil was solid and you didn’t make any changes or subs at all, then I’m not sure what it could be. I hope chilling helped. :)

  • Becky says
    February 12, 2017 @ 5:27 am

    These are so good! I felt the need for some comfort food tonight and these totally fit the bill! I will be making them again. Thanks!

    • Erin replies to Becky
      February 12, 2017 @ 11:18 pm

      Awesome! I’m happy to hear that you’ll be making them again. :) Thanks for your feedback!

  • Safa says
    February 11, 2017 @ 8:31 pm

    Helllo! This recipe was AMAZING!! I thought I’ll never be able to have cookies again 😃. Thank you so much for sharing it! Do you think I can reduce the sugar to about 1/2 cup or would that affect the whole recipe? I wouldn’t want to ruin this beautiful texture but just found it too sweet 😊.

    • Erin replies to Safa
      February 12, 2017 @ 11:14 pm

      I think you could reduce it to 1/2 cup! It’ll affect the texture (making them a little more cakey) but I think they’ll still be good. I’d love to hear how it goes if you try it out! Thanks for your comment. :)

  • Tina says
    February 11, 2017 @ 11:27 am

    I was wondering if there is any way to make these paleo without using any nut products. My daughter has a severe allergy to all nuts…Thank you!

    • Erin replies to Tina
      February 11, 2017 @ 6:07 pm

      Unfortunately, nuts flours aren’t interchangeable with non-nut flours. I’ve heard of people using sunflower seed flour as a sub but I’ve never tried it and have no idea if it’d work here. Sorry about that! For the nut butter, you could use sunflower seed butter. I’d love to hear how they come out if you try it!

      • Danielle replies to Erin
        February 23, 2017 @ 5:37 am

        Have you ever tried oat flour?? I have substituted oat flour in almost all almond flour recipes I’ve seen and haven’t had any problems…. do you think oat flour would work the same here as well?

        • Erin replies to Danielle
          February 23, 2017 @ 12:17 pm

          Oooh! That’s interesting. I’ve never heard of anyone using that sub before. One person mentioned using oat flour in place of the coconut flour but I don’t think anyone has tried using it instead of almond flour. I normally tell people to only use other nut flours / meals in place of the almond flour but if you’ve had a good experience with that, I’m guessing it might work. If you try it out, I’d love to hear how it goes!

  • Karen Mineau
    February 11, 2017 @ 2:41 am

    Seriously, I cannot thank you enough for posting this. These cookies change the game!

    • Erin replies to Karen Mineau
      February 11, 2017 @ 7:44 pm

      Well I’m happy you enjoyed them so much! Thanks a ton for your feedback. :)

  • Sandi
    February 9, 2017 @ 8:40 pm

    I made these yesterday, and they are amazing. I used cashew butter in place of the almond butter, and I loved them! I have tried a few of your recipes this week and they are all great. Thank you for sharing… :)

    • Erin replies to Sandi
      February 10, 2017 @ 10:26 pm

      That’s great that they come out well with cashew butter! And I’m happy to hear that you’ve enjoyed the other recipes, too. :) Thanks a bunch for your comment!

  • Lori says
    February 9, 2017 @ 8:27 pm

    Just made these! I have tried several different dessert cookies that use healthier ingredients and this by far is the one of the best. If your just beginning to change to healthier eating this a great recipe to use for a dessert. Thank you for posting.

    • Erin replies to Lori
      February 10, 2017 @ 10:26 pm

      Aww, yay! I’m thrilled that you think this one is the best. :) Thanks for your nice comment!

  • Stacey
    February 9, 2017 @ 5:37 pm

    Do you have nutrition facts listed anywhere? I have been asked to make healthy desserts for a friend, but she needs carb count,etc. We LOVE these cookies!

    • Erin replies to Stacey
      February 10, 2017 @ 10:27 pm

      I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :) I’m so happy you like the cookies!

  • Shirley
    February 6, 2017 @ 5:30 am

    These are THE BEST!! The taste, texture and overall appearance is over-the-top amazing. I’m so grateful you shared this recipe. This recipe will not disappoint. I say this having baked several batches.

    • Erin replies to Shirley
      February 7, 2017 @ 11:01 pm

      Woohoo! So happy that you liked them and that you’ve already baked them several times. :) Thanks a bunch for your comment!

  • Jamie says
    February 6, 2017 @ 12:33 am

    Just watched the video and it shows adding dry milk but the recipe doesn’t list it as an ingredient.

    Which is correct?

    • Erin replies to Jamie
      February 6, 2017 @ 12:38 am

      At what time point in the video do you see dry milk? There’s no dry milk added in the video or the recipe. :)

      • Abby replies to Erin
        February 7, 2017 @ 10:55 pm

        Yes the video adds dry milk to it as well! I assume that’s an error? Cause recipe doesn’t call for dry milk.

        • Erin replies to Abby
          February 7, 2017 @ 10:58 pm

          I’m so confused! What video are you looking at? In the video that you find at the top of this page, there’s no dry milk in there. The recipe that you find at the bottom of this post is correct (and so is the video at the top of the page!). I’m seriously so puzzled. At what time point (like how many seconds in) do you see dry milk? I’d love to figure out what’s going on. Thanks! :)

        • Abby replies to Abby
          February 8, 2017 @ 12:08 am

          The video at the top of the page. At 0.32 just after the egg and vanilla it says add dry milk. And something is added that appears like dry milk. I’m going to make it tomorrow and assume no dry milk right?

        • Erin replies to Abby
          February 8, 2017 @ 12:10 am

          Aha! There we go. It says, “Add dry MIX.” Like the almond, coconut flours, baking soda, and salt. :) There’s no dry milk in this recipe. Thanks for your reply!

        • Abby replies to Abby
          February 8, 2017 @ 12:21 am

          😀😀 thanks for that. Next time I need to wear my reading glasses!!!

        • Erin replies to Abby
          February 8, 2017 @ 12:48 am

          Haha. I’m so happy we got it figured out! I really had no idea what you or the other person were referring to. Enjoy the cookies! :D

        • Abby replies to Abby
          February 8, 2017 @ 6:53 pm

          Well they came out AMAZING! I did a few changes and had a bit of honey and less cocunut sugar. Also had a combination of almond butter, seed butter and peanut butter (just cause I ran out of almond butter😀).
          The only ‘bad’ thing is that kids loved it. So less for me😢.

        • Erin replies to Abby
          February 10, 2017 @ 10:29 pm

          Haha. I’m sorry that the kids liked them! You can always just make them when they’re at school. ;) I’m happy that your subs worked out well and that you liked the cookies! Thanks for your feedback. :)

  • Lynn | The Road to Honey says
    February 5, 2017 @ 4:51 pm

    Such a cute video Erin. You’ve inspired me to try my hand at making videos of my own.

    I’m definitely going to make these lovely cookies. I just love baking with almond butter and almond flour. And you are reminding me that I should feel blessed that it is so easy for me to get “the good stuff” .

    • Erin replies to Lynn | The Road to Honey
      February 5, 2017 @ 10:13 pm

      Thanks so much, Lynn! I’m happy to hear that the video inspired you to try one yourself. :) And I hope you’ll enjoy the cookies! Thanks so much for stopping by to say hi. :)

  • Kristin says
    February 3, 2017 @ 4:43 pm

    These were SO amazing! I used coconut oil, an egg, and coconut sugar (and chilled for an hour) and they could not have been better – seriously as good as any “regular” chocolate chip cookie. Now to put the rest in the freezer so I don’t eat them all at once! 😉

    • Erin replies to Kristin
      February 4, 2017 @ 7:11 pm

      Haha. Good luck on not eating them all at once. I know that problem well. ;) I’m thrilled you enjoyed them so much! Thanks a bunch for your feedback.

  • Renee {Eat.Live.Blog}
    February 3, 2017 @ 12:51 am

    I just made these tonight. I am a terrible baker, but these came out really good! That must mean they are fool proof!

  • Tara
    February 1, 2017 @ 11:42 pm

    These turned out amazing! Though for everything I was out of it ended up being more of a homage to the original. :’D

    -Used straight PB
    -Used a gf pancake flour for the remaining 32g
    -Somehow ended up with peppermint oil instead of vanilla extract so I used 1tsp of that, 1/2tsp hazelnut and 1/2tsp special dark cocoa powder to offset. Flavor ended up very, very good.
    -Accidentally melted the butter.
    -Noted it was crumbly when finished and realized I forgot the egg! Never added one last before, it makes everything rather… slimy.
    As a side note: 3/4 c of coconut sugar only weighs about 103g, I will probably use a bit less next go-round.

    Somehow these still ended up beyond amazing. They ran all over but ended up wonderfully chewy in the center with a bit of crisp on the edges. Thank you for the amazing cookie Journey!

    • Erin replies to Tara
      February 4, 2017 @ 7:08 pm

      Wow! I’m really surprised and happy that they came out well with all those changes. :) The coconut sugar thing confuses me, too. On the back of the two brands of coconut sugar I have, they both say that a 1 cup is 200 grams (or about 195). So I go with their measurement and just pack the cups. I use the gram measurements when I make these cookies and love the sweetness, so I guess I just have a sweet tooth. Thanks so much for your comment!

  • anne says
    February 1, 2017 @ 8:56 pm

    would honey work alright?

    • Erin replies to anne
      February 2, 2017 @ 11:16 pm

      I don’t recommend it! They come out cakey and I don’t like the texture at all with it.

  • Charlotte Moore says
    January 31, 2017 @ 7:07 am

    The video is so cute. Love the cookie trying to escape. HAHAHA!!

    • Erin replies to Charlotte Moore
      February 1, 2017 @ 8:16 pm

      Thanks so much! It’s one of my favorite parts, too. :)

  • Tanya Scott
    January 30, 2017 @ 5:03 am

    Oh my heck, these are amazing! I followed the recipe using butter and coconut sugar. I used a regular-size ice cream scoop for the dough and got 9 beautiful cookies! Erin, thanks for a fantastic cookie that doesn’t use refined sugar or wheat. Soooo good! I think it’s funny you say the cookies can be stored for three days…they won’t last even a fraction of that time!

    • Erin replies to Tanya Scott
      January 30, 2017 @ 9:15 pm

      Haha. Well I’m happy you’ll eat them up quickly and won’t let them spoil. ;) And what a great idea to use an ice cream scoop. I have no idea why I’ve never tried that! Thanks a bunch for your comment. :)

  • Mimi says
    January 27, 2017 @ 7:33 pm

    Can I use xylitol sugar?

    • Erin replies to Mimi
      January 28, 2017 @ 11:34 am

      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!

  • Iris says
    January 27, 2017 @ 1:54 am

    Do you know the calories, carbs and etc.?

    • Erin replies to Iris
      January 28, 2017 @ 11:29 am

      I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)

  • Anna says
    January 26, 2017 @ 8:54 pm

    Can the dough be made 1 day in advance and refrigerated? What about freezing?

    • Erin replies to Anna
      January 26, 2017 @ 10:24 pm

      Yes and yes! Enjoy. :)

      • Anna replies to Erin
        January 27, 2017 @ 3:59 am

        Thanks so much! I just made the dough – it was so easy and came together effortlessly! I rolled it into a log shape and wrapped in saran wrap and have it in the refrigerator. I plan to take out of fridge and bake tomorrow. Do you suggest bringing dough to room temp prior to forming the cookies and baking?
        Thank you!

        • Anna replies to Anna
          January 27, 2017 @ 4:00 am

          Sorry, I should have added that I used natural almond butter and coconut oil! In case that makes a difference in your reply!

        • Erin replies to Anna
          January 28, 2017 @ 11:32 am

          Hi, Anna! I’m so sorry that I didn’t see your comment until now. I think either way works. If you don’t bring it to room temperature, you’ll likely need a few seconds more. I hope they came out well! And sorry again for my slow reply.

        • Anna replies to Anna
          February 4, 2017 @ 3:57 am

          These are the best cookies I have ever made! I followed the recipe as written (used almond flour, coconut oil and brown sugar) and made 11 cookies on 1 baking sheet. Baked for 15 minutes and they were perfect. My husband inhaled them!
          Have made them twice this week- the first time I made the dough a day before, kept in fridge overnight and then brought to room temp and baked the following evening. The second time I made the dough and baked immediately. Both times were super delicious!
          Thank you so much for this wonderful recipe!

        • Erin replies to Anna
          February 4, 2017 @ 7:13 pm

          I’m so happy to hear that! And it’s great to know that both methods work just as well. :) Thanks a bunch for coming back to let me know how they turned out!

  • Elena says
    January 26, 2017 @ 8:45 pm

    Okay I made these last week and doubled the batch. I used 6 TBSP PB and 6 TBSP Almond Butter and I used a little more coconut flour than the recipe called for and a little less almond flour. They were AMAZING! So I went to make them again today. This time I decided to try the chia eggs. I doubled the recipe again but used the correct amounts of each flour. Unfortunately I discovered I only had 1 TBSP almond butter left so I used PB for the other 11 TBSPS. The same PB I used last weekend. I also found that I only had 1C coconut sugar so I had to use 1/2C brown sugar also this time. The cookies are WAY to oily this time around so I only baked 3 just to test and put the rest of the dough back in the fridge. HELP!!! How do I save the recipe?? The dough is super crumbly and super OILY. I don’t want to waste all that almond flour! Please any suggestions on how to salvage would be wonderful!! Should I add a regular egg? More flour to soak up the oil? PLEASE HELP! They were perfect the first time and even if they aren’t as great this time I still want them to work. I will never use mostly PB again and wouldn’t have this time had I had enough almond butter…

    • Erin replies to Elena
      January 26, 2017 @ 8:53 pm

      Oh, no. I’m sorry you’re having difficulties! I also had a hard time with peanut butter, which is why I don’t recommend using it. I wouldn’t suggest adding an egg but more coconut flour should help. Maybe 1/2 tablespoon at a time until it’s less oily. And you were right to chill it. That should help some! But if the dough is crumbly, I don’t know how much chilling will help. :/

      • Elena replies to Erin
        January 26, 2017 @ 9:22 pm

        Thank you for your speedy response! On a side note, I tried the 3 that I went ahead and baked (at 350 for 14 min) and they were still delicious. Surprisingly they weren’t as crumbly when I ate them and I was able to pick them up like a regular cookie after they cooled on the pan. I’m debating whether I should even try adding flour or if I should just bake them as is since they taste good and even though I had a hard time getting them to stay together when rolling them, they stayed together during and after baking! :) I’ve never used chia eggs before so maybe this texture is normal prior to baking.? Either way next time I will be pulling out ALL the ingredients before I start baking them in order to make sure I have everything ;) These cookies are amazing, especially the way I made them the first time around. Thanks for a great recipe!

        • Erin replies to Elena
          January 26, 2017 @ 10:24 pm

          Yay! That’s awesome. I’m so happy they came out well after all. I haven’t made these cookies with chia eggs for a while but I don’t remember them being crumbly and oily at all! I really think the peanut butter is to blame (though I know some commenters have said that they use it without issue). Good idea to drag out all the ingredients first. ;) Thanks for your comment and letting me know that it wasn’t a disaster!

  • Sarah says
    January 25, 2017 @ 10:35 pm

    These look so good and I love the ingredients! I’m going to try to whip up a batch this week!

    • Erin replies to Sarah
      January 26, 2017 @ 8:25 pm

      Thanks! I hope you’ll enjoy them. :)

  • @IdeaJason says
    January 25, 2017 @ 2:17 am

    Has anyone ever worked out the nutritional values per cookie? I’m one of those workout bros who needs to account for every gram of protein, fat, carb & calories.
    I love these!

    • Erin replies to @IdeaJason
      January 25, 2017 @ 8:01 pm

      So happy you like them! I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)

  • Patsy Cook says
    January 23, 2017 @ 9:22 pm

    LOVE, LOVE, LOVE THESE! By far, the best tasting. But they did not come out thick. Just spread and flattened right out. I used Trivia Brown sugar blend and coconut oil. Where did I go wrong?🙁

    • Erin replies to Patsy Cook
      January 24, 2017 @ 1:05 am

      I’m so happy you like them! :) I’ve had the worst time when it comes to low-carb sugar subs for these cookies. Everything I’ve tried has come out terrible. Could you try coconut or brown sugar next time instead of Truvia? Thanks for your comment!


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