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 and said that nobody had a clue that they were paleo! 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.

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.

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}

But then I got a hankering for chocolate chip cookies. And I really wanted to make paleo cookies.

So I went to work and while every batch tasted amazing, the appearance and thickness was different every single time. The only variable?

The almond flour. The almond flour I’d been buying varies from brand to brand and even within the same brand.

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. Even gluten-eaters lover them. 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 cookies made with Bob’s Red Mill came out thick, chewy and just as delicious and magical as all-purpose flour chocolate chip cookies. I doubt that anyone would be able to tell that these are paleo cookies! And 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. :)

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

Rated 5.0 by 176 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 or 16 regular-sized cookies

Please read the footnotes at the bottom concerning substitutions!


  • 1 cup (100 grams) blanched almond flour1
  • 1/4 cup (32 grams) coconut flour2
  • 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
  • 3/4 cup (150 grams) coconut sugar or brown sugar4
  • 6 tablespoons (98 grams) natural almond butter (the kind with just almonds in it and no added fat / sugar), room temperature5
  • 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 16 smaller balls but then you need to adjust the baking time (a few minutes less than recommended below). Place 4" apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
  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. If you don't have almond flour, you could try a different type of nut flour. 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.
  2. There's no sub for coconut flour.
  3. I haven't tried these with ghee or shortening or anything other than coconut oil and butter.
  4. I don't recommend using honey, maple syrup, date syrup, etc. They make the cookies very cakey and in my opinion, not worth making.
  5. 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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964 comments on “Perfect Paleo Chocolate Chip Cookies (vegan option, grain-free, gluten-free, dairy-free)” — Add one!

  • Lover of chocolate chip cookies says
    August 20, 2017 @ 9:18 pm

    Is something vegan if it has an egg?

  • Rose says
    August 16, 2017 @ 7:24 am

    Yes, these are the best paleo cookies I’ve eaten! Thanks for the recipe. They baked up perfectly, following your nicely detailed instructions. I gave one to my 3-year-old son and he chortled as he ate it, exclaiming “I like cookies, Mommy!”

    • Erin replies to Rose
      August 17, 2017 @ 8:05 pm

      So happy you found the detailed instructions helpful! Yay. :) And aww… so glad that you son enjoyed the cookies, too! Thanks a bunch for your comment. :)

  • Erica says
    August 15, 2017 @ 8:14 pm

    Hi! Looks great!! When switching to butter is the weight needed the same? Since butter has some dairy content and not 100%fat?
    Also, is there any way to sub thr coconut flour with aomething else? (Tapioca or more almond)?

    • Erin replies to Erica
      August 15, 2017 @ 8:17 pm

      Hi there! Yes, the weight of 1 tablespoon of coconut oil and butter are both 14 grams, so the weight is the same. :) Coconut flour is unfortunately not interchangeable with any other flour as it absorbs so much more liquid. Sorry about that! If you check out the reviews, some people have used subs but I haven’t tried them myself and don’t know if the result is the same.

  • Claire
    August 5, 2017 @ 4:05 am

    THANK YOU FOR THIS RECIPE!! I only found out I was GF about a year ago and have been experimenting baking ever since, and have found a couple staple recipes that I will be making for the rest of my life. This is going to be added to that list immediately! I consider myself to be a cookie fanatic and these are even better than the regular tollhouse butter/flour cookies that I made for over ten years. Perfect texture, perfect taste, perfect cookie! And too make it extra special, it is national CCC day, and I finally get to enjoy good cookies again! They are definitely a treat, the almond products make them very high in calories, but extremely worth it. Cheers!

    • Erin replies to Claire
      August 6, 2017 @ 8:51 am

      You’re welcome! I’m thrilled that you enjoy them even more than regular butter and flour cookies! I’m always so happy to hear that. :) And I think they’re worth the calories, too. One needs some good cookies in one’s life. :D Thanks a bunch for your feedback!

  • Nicole says
    August 2, 2017 @ 11:27 pm

    Oh my gosh – you just changed my life! I have been looking for this sort of CCC recipe for years. I made these 100% paleo with vanilla powder and 100% cocoa chips and they were so dang good! THANK YOU THANK YOU THANK YOU!!

    • Erin replies to Nicole
      August 6, 2017 @ 8:58 am

      You’re so welcome! I’m very happy that you liked them so much. :) And wow – 100% cocoa chips. That’s hardcore! Wish I liked chocolate that dark. :) Thanks for your comment and so sorry I just now saw it!

  • Lora says
    July 30, 2017 @ 10:31 pm

    Delicious! I used 1/2 stevia and 1/2 brown sugar and the same with 1/2 butter and 1/2 coconut oil. This is a keeper…

    • Erin replies to Lora
      July 31, 2017 @ 11:10 am

      Is that the kind of stevia that’s a 1 to 1 sub for sugar? Interesting! Thanks for the tip. :)

  • Vanessa says
    July 29, 2017 @ 9:19 am

    This was a great recipe! I used Barney’s Smooth Almond butter, Lily’s Dark Chocolate chips and walnuts… Absolutely delish. I scooped with small ice cream scooper then flattened to my preferred thickness. They spread very little. End result, thin crunchy cookie with a little chew.

    • Erin replies to Vanessa
      July 31, 2017 @ 11:06 am

      I’ll have to try these with walnuts! Sounds tasty. I’m happy you enjoyed them and that they came out well as a smaller size! Thanks for your feedback. :)

  • Holly
    July 25, 2017 @ 2:22 am

    I made these tonight and used all the paleo friendly ingredients and they were delicious!! Thanks for the recipe!

    • Erin replies to Holly
      July 27, 2017 @ 7:36 pm

      So happy that you enjoyed the cookies and that you liked the paleo version! Thanks for your comment. :)

  • Audra
    July 21, 2017 @ 7:42 pm

    Thank you so much for this recipe! I have a baby that I am having to alter by diet for as we try to figure out what food allergies he has. I followed the recipe with the exception of using Earth Balance soy free butter alternative in place of butter/coconut oil and I used a Neat Egg (basically ground chia and water) to make the cookies egg free. I live at high elevation, so I needed to add a little more almond flour as well. So good! They have become my little treat after cutting out all the other foods I love. The rest of the family like them as well!

    • Erin replies to Audra
      July 22, 2017 @ 10:00 am

      You’re welcome! :) I’m so happy that you and the rest of your family have been enjoying them. Thanks for the tip on the high elevation and for your comment! I hope you get your baby’s allergies figured out. :)

  • Melone says
    July 20, 2017 @ 10:47 pm

    what brand of almond butter do you use? I have never used anything but JIF pb in our house. We are currently just beginning a GF 2 week trial.

    • Erin replies to Melone
      July 22, 2017 @ 10:01 am

      Sorry for just now seeing your comment! I used homemade almond butter but any almond butter that’s just almonds (or almonds and salt) should work. Hope you’ll enjoy the cookies!

  • Andrea says
    July 17, 2017 @ 9:03 pm

    What is the nutritional info for these?

    • Erin replies to Andrea
      July 22, 2017 @ 10:17 am

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

  • Karin says
    July 10, 2017 @ 8:34 am

    So I didn’t have coconut flour or almond butter. I sub’d amaranth flour and believe it or not, half an avocado. Baked for 10 min and they are perfectly chewy with great flavor. They don’t have a lot of volume but taste and texture are spot on. Improv success. Thanks for the recipe!

    • Erin replies to Karin
      July 10, 2017 @ 6:42 pm

      Wow! I’m impressed. I would have never figured that they’d turn out well that way. Thanks for the tip! So happy you liked them. :)


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