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

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. Thanks to Bob’s Red Mill for making today’s post possible!

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 are 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 December, when I’ll be in the US and can pick up more Bob’s Red Mill.

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}

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.

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.

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

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.

The below cookie is one of the ones I made with a random brand of almond flour. It spread almost totally flat and seemed a little greasy. It was delicious but I didn’t want flat and oily.

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

The ones with Bob’s Red Mill? 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. 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.

If you can’t tell by the pictures, these 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 treats? Try these!

  • Perfect Paleo Double Chocolate Cookies – super rich, soft and chewy just like a regular double chocolate cookie! Nobody will know these are paleo, grain-free, gluten-free, and dairy-free.
  • Vegan Paleo Lemon Cookies {grain-free, gluten-free, dairy-free}
  • These paleo chocolate cupcakes are moist but not eggy and have a rich, dark chocolaty taste! (grain-free, gluten-free, and dairy-free)
  • Easy Paleo Vegan No-bake Key Lime Pies (grain-free, gluten-free and dairy-free)

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 98 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)
  • 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 3" 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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475 comments on “Perfect Paleo Chocolate Chip Cookies (vegan option, grain-free, gluten-free, dairy-free)” — Add one!

  • Margot goldstein says
    August 21, 2016 @ 9:22 am

    Has anyone come up with a way to make them a bit more crispy? I like soft, but was wanting a bit more bite…

    • Erin replies to Margot goldstein
      August 22, 2016 @ 2:10 pm

      The only thing you could do without reworking the recipe would be to bake them a little longer.

  • Sarah says
    August 21, 2016 @ 5:27 am

    LOVED these cookies!!! Even my fiancé wrote a note on the container telling me not to bring any to work cause he wanted them all for himself! hehehe Excellent cookies, will keep this recipe and make again (many times) in the future :)

    • Erin replies to Sarah
      August 22, 2016 @ 2:10 pm

      Haha. I love that he added that note. :D I’m happy you two enjoyed the cookies! Thanks a bunch for your comment. :)

  • ccsheik says
    August 19, 2016 @ 7:46 am

    I made these last week and ate them in three days. I miss them and can’t stop thinking of them so will make two batches today. Thanks for the vitocost and almond flour tip. I’m an American overseas too. These cookies are so filling too which helps on the portion control since they are so yummy. I’ve tried other recipes and this one hands down is the best. You are right about the chips not adhering to melted coconut so will have to experiment with that. Need to try more of your recipesThanks for your recipes!

    • Erin replies to ccsheik
      August 19, 2016 @ 9:50 pm

      Haha. I love your comment. I can totally relate to missing baked goods and not being able to stop thinking about them. ;) I’m happy the Vitacost tip was helpful! It’s amazing to have access to American ingredients again. And I’m thrilled that you enjoyed the cookies and hope you’ll like the other recipes, too! Thanks a bunch for your comment. :)

  • Carolyn says
    August 19, 2016 @ 12:42 am

    What is the nutritional values in these cookies? They look amazing , but I’m pre diabetic and need to watch carbs.
    Thank you

    • Erin replies to Carolyn
      August 19, 2016 @ 9:46 pm

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

  • Patti says
    August 18, 2016 @ 7:41 pm

    I have made these several times before and they’d came out fantastic. My neighbors went crazy for them. Well this time I made them with 8 tbls of cocoanut oil and 4 tbls of butter before I always made it half butter and half cocoanut oil but they are falling apart. I don’t know what I did different except I used a different cocoanut oil. Still unrefined and organic. Every time I try to make a scoop they fall apart. Help !!!!

    • Erin replies to Patti
      August 18, 2016 @ 8:09 pm

      I’m happy they came out well and that your neighbors enjoyed them! :) Did you double the recipe this time? Because the recipe calls for 6 tablespoons of coconut oil or butter and you used 12. If you did double the recipe, then that’s the right amount – but did you see the note about the coconut oil temperature? It sounds like you might have used melted coconut oil.

  • Tanya says
    August 17, 2016 @ 1:44 pm

    These cookies were just as described, chewy, chocolately, and absolutely delicious. I made them with butter instead of coconut oil and they were just amazing! Thank you for this recipe!!

    • Erin replies to Tanya
      August 18, 2016 @ 8:09 pm

      Awesome! I’m happy they came out well. :) Thanks a bunch for your feedback!

  • Jolene
    August 16, 2016 @ 6:37 pm

    Love, love, love these! I have tried so many recipes for chocolate chip cookies without using flour, and they are mediocre at best. I had almond flour I needed to use so I decided to try yours. These are winners! I am making another batch today…and that’s saying something for me! I used butter instead of coconut oil, but I did use almond butter and coconut sugar. I have NEVER commented on a recipe before, so I give you high marks. Thank you!!

    • Erin replies to Jolene
      August 18, 2016 @ 8:20 pm

      Aww, thanks! I’m honored that you felt compelled to comment on this one. :) I’m with you on the mediocre flourless cookie thing. It’s hard to find good grain-free dessert recipes! Thanks a bunch for your feedback. :)


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