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 112 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 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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573 comments on “Perfect Paleo Chocolate Chip Cookies (vegan option, grain-free, gluten-free, dairy-free)” — Add one!

  • Delilah Pugsley says
    October 19, 2016 @ 6:10 pm

    Still loving these! I changed the recipe slightly as I just started the keto diet. So I changed out the brown sugar for Swerve and the chocolate chips for Lily stevia chocolate chips, & they still taste great!This is the one recipe that is getting me through this keto diet haha! You’re a life saver! Thanks again for putting in the time to make such a great recipe!

    • Erin replies to Delilah Pugsley
      October 20, 2016 @ 1:49 pm

      That’s interesting! Did you use the same amount of Swerve? I’ve tried it with Swerve (using the same amount) and they came out awful. They fell apart and tasted terrible. :( I had to throw them away. But I’m happy it worked for you! Did they hold together well? Thanks for your comment!

  • Michelle
    October 16, 2016 @ 3:47 am

    I have made this recipe a few times. I use grass fed butter and coconut sugar. The “thank you” is long overdue; my fiancé is a gluten lover, and even when he has his “own” box of cookies, he always–ALWAYS–steals these. This is the best paleo cookie recipe I have made, and the only thing that comes close to the delicious comfort of my mom’s cc cookies. This is bookmarked forever!

    • Erin replies to Michelle
      October 16, 2016 @ 9:40 pm

      Haha. Aww. I love that he steals your gluten-free cookies! I can eat gluten, too, but I’d much rather have these over boxed cookies so I can’t blame the guy. ;) And that’s so nice that they come close to the comfort of your mom’s cookies. :) Thanks a ton for your comment!

  • Yelina says
    October 15, 2016 @ 10:13 pm

    I ran into your blog while I was “googling” a recipe for Paleo chocolate chip cookies. I made these last night and WOW!! My boyfriend and I LOVED them. We ate all 8 of them last night!! Thank you so much for sharing this recipe! It is AMAZING. When my boyfriend took the first bite, he said “are you sure these are Paleo?” He made me show him the ingredients list because he could not believe how yummy these Paleo cookies were. They do not taste “healthy” and taste even better than any other chocolate chip cookie that we have ever had. He has already asked me to make some more for tonight, haha. We are so grateful to have found this wonderful recipe!! Thank you again!!

    • Erin replies to Yelina
      October 16, 2016 @ 9:38 pm

      Hahaha. I love that you ate all 8 of them in one night. I know that that’s a ton of calories and unhealthy but I can’t help but laugh. I can’t say I haven’t done the same. ;) That’s awesome that you like them so much and I was super excited to read that you think they’re better than any chocolate chip cookie you’ve ever had. Yay! Thanks a bunch for your comment. :)

  • Cindy says
    October 15, 2016 @ 9:31 pm

    How many carb and fats are in these cookies for the recipe?

    • Erin replies to Cindy
      October 16, 2016 @ 9:27 pm

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

  • Sara
    October 13, 2016 @ 11:13 pm

    MADE THEM AND LOVE THEM!!! I made these with homemade almond flour, real egg, and brown sugar and they were WONDERFUL! It’s refreshing to have a healthy snack that doesn’t taste healthy! Oh, and I only had about 3 TBSP of ‘sugar and fat added’ almond butter… put it in anyways and they turned out fine. THANKS for the recipe!

    • Erin replies to Sara
      October 14, 2016 @ 8:46 pm

      That’s great that they still turned out well! I’m so happy that you enjoyed them. :) It’s good to know that homemade almond flour works well. Thanks a bunch for your comment!

      • Pat replies to Erin
        October 15, 2016 @ 9:41 pm

        I used 3 tbls.of natural peanut butter instead of almond butter,worked out very well,delicious.

        • Erin replies to Pat
          October 16, 2016 @ 9:28 pm

          Awesome! I’m happy to hear that. Thanks for your comment. :)

  • Denise says
    October 11, 2016 @ 8:19 am

    I made these and we loved them! My husband was very impressed and….my daughter made them and her husband who is not a big fan of coconut flour or healthy recipes liked them too! I’ve use brown and coconut sugar, added chia and coconut flakes, once I used butter and they have turned out great each time. I LOVE this recipe, I am living in Japan right now so I kinda have to improvise sometimes😃

    • Erin replies to Denise
      October 12, 2016 @ 9:20 pm

      Aww, yay! I’m so happy that everyone enjoyed the cookies. :) By the way, I currently live in Germany so I get the need to improvise. ;) Thanks for your comment!

  • Tracey says
    October 11, 2016 @ 4:01 am

    Made these last week and they were a huge success! I used mini chocolate chips and they were superb! Tonight I’m making them again and even the non paleo member of my household was excited about the 2nd batch :) Thanks for the best paleo cookies!

    • Erin replies to Tracey
      October 11, 2016 @ 7:43 pm

      Aww, yay! That’s awesome that even the non-paleo family members are excited for them, too! Thanks a bunch for your feedback. :)

  • Gina
    October 10, 2016 @ 1:31 pm

    Erin! Thank you so much for creating this recipe! These cookies are AMAZING! They don’t taste like they don’t have regular sugar or flour. I made them this weekend and they are exactly what I was hoping for! I’ve been looking for a ‘cleaner’ version of a cookie to snack on that’s homemade. I made them exactly the way you describe in the recipe, I let the dough chill in the fridge for an hour because I used coconut oil. I never comment on people’s pages but you deserved to know that these are fantastic and a new staple in my house!!

    • Erin replies to Gina
      October 11, 2016 @ 7:38 pm

      Hi Gina! I’m thrilled you liked them enough to leave a comment! I’m honored. :) And a non-healthy tasting cookie was what I was going for so I’m really happy you said that they don’t taste like they’re lacking sugar + flour. :) Thanks a bunch for your nice comment!

  • Phoebe says
    October 8, 2016 @ 10:12 am

    I can’t find coconut flour near my area. What can I use to replace it? Thanks!

    • Erin replies to Phoebe
      October 8, 2016 @ 9:24 pm

      There’s no sub for it as it absorbs so much more liquid than other flours. I’ve tried this recipe and it doesn’t work without the coconut flour. But if you look at the comment below yours, someone said they used oat flour in place of the coconut flour (if you can eat grains). I haven’t tried it myself, though!

  • Elysse
    October 8, 2016 @ 5:01 am

    These are delicious! I used butter, coconut sugar, and substituted gf oat flour for the coconut flour and they turned out perfect! You’d never guess that they are refined sugar free. Thank you!

    • Erin replies to Elysse
      October 8, 2016 @ 9:25 pm

      I’m really surprised that the oat flour sub worked out! Thanks for sharing that. :) I’m so happy they came out well!

  • Gabrielle Cormier says
    October 5, 2016 @ 10:53 pm

    These cookies are OMG delicious!!!! I made the unsalted organic butter and brown sugar version and they definitely rival the best chocolate chip regular flour cookies I made in the past. Next, I’ll try the paleo version and then the vegan version. Thanks so much for putting this recipe out there! :)

    • Erin replies to Gabrielle Cormier
      October 6, 2016 @ 9:11 pm

      Woohoo! I’m so happy to hear that! I hope you’ll enjoy the other versions just as much! And I love that you’re trying them all out. :) Thanks a bunch for your comment!

  • Sara Richelson
    October 3, 2016 @ 4:48 am

    These cookies are great! I’ve made them now several times using coconut oil and coconut sugar.

    I made them tonight and tried a new method that worked out really well – When it came time to chill the dough, I put it in plastic wrap and rolled it into a tube (kind of like store bought cookie dough.) I let it chill and then sliced it into discs to bake (made about 22 2 inch cookies, baked for 13 minutes.) The cookies came out perfectly, and were more traditional chocolate chip cookie shape, plus it was easier and less messy!

    • Erin replies to Sara Richelson
      October 6, 2016 @ 9:22 pm

      I’m so sorry I just now saw your comment! I love your idea of slicing them. I’ll have to try that! Thanks a bunch for your tip and your feedback. :)

  • Casey says
    September 29, 2016 @ 10:20 am

    These are delish and might just be my new favorite paleo treat! Plus, I love that they held up overnight. So many paleo cookies get soft and mushy! FYI – I cut the sugar down to less than a 1/2 of a cup and everyone still loved them. My husband even told me how good they were and he’s pretty darn hard to please;)

    • Erin replies to Casey
      September 29, 2016 @ 10:05 pm

      That’s great that they worked with less sugar! That’s good to know. :) And I’m so happy that your husband enjoyed them, too! Thanks for your comment.

  • Cheryl
    September 28, 2016 @ 7:18 pm

    This was my very first paleo sweet of any kind and I am happy to report that they were awesome. I like them more than regular chocolate chip cookies!

    • Erin replies to Cheryl
      September 29, 2016 @ 9:07 pm

      That’s awesome! I’m so happy you liked them. :) Thanks for your feedback!

  • Kim says
    September 26, 2016 @ 10:17 pm

    These sound awesome! What is the carb count?

    • Erin replies to Kim
      September 28, 2016 @ 9:36 am

      Thanks! I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :) And sorry for my slow reply!

  • Gabriel says
    September 26, 2016 @ 7:23 pm

    Just wondering if it would be possible to use maple syrup instead of sugar for this recipe?

    • Erin replies to Gabriel
      September 26, 2016 @ 9:09 pm

      I’ve tried it and adding all that extra liquid makes the cookies cakey and not very tasty (in my opinion).

  • Tammy says
    September 26, 2016 @ 1:11 am

    This is absolutely my favorite paleo grain-free chocolate chip cookie recipe! They are so delicious, and even my very picky family members like them! That is quite an accomplishment. Thanks so much for sharing. 🙂🍪

    • Erin replies to Tammy
      October 6, 2016 @ 9:25 pm

      I don’t know how I missed your comment! I’m so sorry. :( I’m happy that they pleased even the picky eaters! Thanks so much for your comment.

  • Stef says
    September 23, 2016 @ 10:50 pm

    Thanks so much for the great recipe! I used homemade almond butter and flour. It worked a treat!

    • Erin replies to Stef
      September 24, 2016 @ 10:17 pm

      Awesome! I’m happy it worked out well. :) Thanks for your feedback!

    • Linda
      replies to Stef
      September 25, 2016 @ 1:54 am

      Perfect is right! I made these using the butter and coconut sugar exactly as listed and they were wonderful. My only comment would be that i made what i would consider to be fairly decent sized cookies and made 21 cookies, if only making 8 they would have been really huge 😀

      • Erin replies to Linda
        October 6, 2016 @ 9:27 pm

        Oh no. I’m sorry I didn’t see your comment until now! And yeah. A lot of people find my cookie size a little too big. ;) Thanks for your comment!

  • Jackie
    September 21, 2016 @ 9:07 pm

    Is there a low carb alternative to coconut sugar? Would stevia work?

    • Erin replies to Jackie
      September 21, 2016 @ 10:34 pm

      One guy did some experimenting with low-carb sweeteners and posted his results here. Hope that helps!

  • Fatima says
    September 21, 2016 @ 8:54 am

    Hi Erin, While I have bobs red mill coconut flour I cant find the almond meal in my grocery store.Can I grind up some almonds instead? I’ve got a powerful blender that can turn nuts into paste easily. Thanks!

    • Erin replies to Fatima
      September 21, 2016 @ 3:21 pm

      Here’s a tutorial on how to make homemade almond meal. :) I haven’t tried it myself but it seems to work for that blogger! If I were you, I’d sieve out the larger pieces of almonds to try to make it as fine as possible. I’d love to hear how it works out!

      • Fatima replies to Erin
        October 4, 2016 @ 1:47 pm

        Thanks Erin! I am definitely going to try this!!

        • Erin replies to Fatima
          October 5, 2016 @ 3:39 pm

          Good luck! :)

  • Virginia Raedel says
    September 19, 2016 @ 7:57 pm

    Can I replace the almond butter with grass fed butter

    • Erin replies to Virginia Raedel
      September 19, 2016 @ 10:24 pm

      I don’t recommend it. They have a totally different texture and I think they’d come out super greasy with butter in place of almond butter.

  • Isabelle says
    September 18, 2016 @ 5:56 pm

    Made a double batch and they just came of the oven. They look and smell awesome. Anyone try to freeze them after they’re baked?

    • Erin replies to Isabelle
      September 18, 2016 @ 8:46 pm

      I haven’t tried it but I believe a few comments have done that. :) I hope you’re enjoying them!

      • Angela replies to Erin
        October 17, 2016 @ 9:25 pm

        Yes I froze a batch & a week later they are still fantastic! Thanks Erin! I love being able to satisfy my sweet tooth occasionally in a healthy way!

        • Erin replies to Angela
          October 18, 2016 @ 5:49 pm

          Awesome! That’s great to know. That seems like a much better method than the one I use which is to eat them all within 24 hours. ;) Thanks for your comment!

  • Magi says
    September 16, 2016 @ 3:36 am

    Could I freeze the dough after forming cookie balls? If so, would I pop them right in the oven afterwards or defrost to room temperature before popping them in the oven?

    • Erin replies to Magi
      September 16, 2016 @ 8:22 pm

      I defrost them first and then bake them but I think a commenter or two has baked them straight from the freezer. :)

      • Erin B replies to Erin
        October 11, 2016 @ 11:58 am

        I make a huge batch (using butter and coconut sugar) and freeze them in round logs. Then I slice the logs to make individual cookies and bake straight from the freezer – works great!

        • Erin replies to Erin B
          October 12, 2016 @ 9:09 pm

          Awesome! That’s a great tip. Thanks a bunch for sharing! :)

  • Elizabeth says
    September 15, 2016 @ 7:23 pm

    Hi can I substitute de almond flour for cashew flour my kids are intolerant to almonds.

    • Erin replies to Elizabeth
      September 15, 2016 @ 10:40 pm

      I haven’t tried it but I think that’d work. I’d love to hear how it goes if you try it out! :)

  • Melissa
    September 13, 2016 @ 11:16 pm

    Just tried these and they are wonderful! I replaced the coconut oil with butter and they baked up beautifully. Will definitely be my go to choc chip recipe from now on. Love ’em Erin, Thanks for sharing!

    • Erin replies to Melissa
      September 15, 2016 @ 10:44 pm

      Aww, yay! I’m happy you’ve found a new favorite. :) Thank you for your comment!

  • Lisa says
    September 13, 2016 @ 8:18 pm

    What brand almond butter do you use? Since almond butter has oil, do you use the no stir kind?

    • Erin replies to Lisa
      September 13, 2016 @ 8:45 pm

      I used homemade. It just has almonds in it. Any brand of almond butter that just has almonds in it (added salt’s okay) should work. I don’t recommend using one that has added fat or sugar. Enjoy! :)

  • Delilah Pugsley says
    September 13, 2016 @ 7:05 pm

    I love these! I will never make regular chocolate chip cookies again! My husband loves them too!

    • Erin replies to Delilah Pugsley
      September 13, 2016 @ 8:48 pm

      That’s awesome! I’m thrilled to hear that you’ve found a favorite. :) Thanks for your comment!

  • Hannah says
    September 12, 2016 @ 4:13 pm

    I’ve been searching for a good paleo cookie recipe for months with not a whole lot of success until now. My entire family loved these. Even my 8 year old daughter, who usually groans when she finds out that mom has made “healthy” cookies, said they were better than “real” chocolate chip cookies. Thanks for the recipe.

    • Erin replies to Hannah
      September 13, 2016 @ 7:47 pm

      Haha. Well, I’m happy you found a recipe that your daughter likes! I’ve made tons of less-than-stellar healthy cookies so I have sympathy for her and the healthy cookie situation. ;) Thanks a bunch for your comment!

  • Rebekah
    September 9, 2016 @ 3:38 am

    I made this recipe using a few substitutions (with chia instead of egg), split the oil as 1/2 earth balance butter and 1/2 coconut oil, and for flour used 1/2 c. Almond flour (all that I had left), 1/2 c quinoa flour, & 1/4 c. Coconut flour, 1/4 c coconut sugar 1/4 c brown sugar & 1/8 c stevia extract baking blend (I wanted to try a little more, but wanted to make sure the taste was still good)…mini m&m’s instead of choc chunks set on top before baking, so it looks like sugary fun to the kids!)…after baking the flavor was great and they even had a Little crisp on the edges (which is what I was hoping for)-but they were quite crumbly, any thoughts as to what could be added to help these stick together? ( Maybe more chia?)

    • Erin replies to Rebekah
      September 9, 2016 @ 10:21 pm

      I’m happy they came out well! Chia eggs are binders but at the same time, they make things more cakey, which I think wouldn’t help your crumbly problem (I could be wrong). Maybe you could try the recipe without the flour sub? I think that’s probably the issue. I hope the kids enjoyed them! Thanks for your comment. :)

  • Kathy Dowell
    September 6, 2016 @ 6:43 pm

    My future son-in-law has decided to go Paleo, so I made these last night for dessert and they turned out great. I made them smaller so I ended up with about a dozen cookies but the texture was crisp yet chewy in the middle. I will definitely be making these again. Thanks

    • Erin replies to Kathy Dowell
      September 7, 2016 @ 6:02 pm

      That was nice of you to make cookies he could eat, too. :) I’m happy to hear that you liked them enough to make them again! Thanks for your comment.

  • Kelly
    September 5, 2016 @ 12:34 pm

    Made this cookies a week or so ago and they were a big hit with my kids and their friends at school. I personally would reduce the amount of sugar as they were overly sweet for me, but still delicious. Thanks for a beautiful recipe

    • Erin replies to Kelly
      September 5, 2016 @ 10:12 pm

      I’m happy that they were a big hit with the kids! I’d be interested to hear how they come out for you if you try reducing the sugar. :) Thanks for your comment!

  • Brandy
    September 5, 2016 @ 5:09 am

    These are my favorite cookies! Even compared to the cookies I made before I became Paleo. Thank you so much for sharing. These cookies have made so many people happy and they have even turned paleo haters into believers! Thank you!!!

    • Erin replies to Brandy
      September 5, 2016 @ 10:10 pm

      Aww, yay! Thanks so much for your nice comment. :) I’m thrilled that you like them so much and that you were able to turn a few paleo haters. ;) That’s awesome!

  • Evelyn Hill says
    September 3, 2016 @ 6:50 am

    Has anyone made these using Swerve for the sugar? Thanks for sharing this recipe. They look beyond wonderful!

    • Erin replies to Evelyn Hill
      September 3, 2016 @ 12:51 pm

      Thanks! And I have. They came out terribly. They fell apart (because they were so dry, I’m guessing) and tasted pretty bad. One guy did some experimenting with low-carb sweeteners and posted his results here. Hope that helps!

    • Elizabeth replies to Evelyn Hill
      September 3, 2016 @ 11:36 pm

      I just made these cookies with 1/2 the amount of coconut sugar the recipe calls for, and I replaced the other half with an erythritol sweetener similar to Swerve. They turned out great. I didn’t notice any difference from when I made them with all coconut sugar.

      • Erin replies to Elizabeth
        September 4, 2016 @ 7:45 pm

        Awesome! That’s very helpful. :) Thank you for the tip!

  • Sara says
    September 2, 2016 @ 4:07 am

    A few questions… Could I use ghee instead of butter? I’ve also seen almond meal and super fine almond flour. Which do you recommend?

    • Erin replies to Sara
      September 3, 2016 @ 1:06 pm

      I’ve never used ghee but I often see it as a butter sub so I’m guessing it’d work here. I used Bob’s Red Mill Super-fine Almond Flour and recommend using that but commenters have used other types of almond flour with success. :)

  • D says
    August 29, 2016 @ 8:39 pm

    Can these be made without coconut flour?

    • Erin replies to D
      August 30, 2016 @ 8:35 pm

      I’m sorry but that won’t work! There’s no sub for coconut flour.

  • Shea says
    August 29, 2016 @ 2:32 am

    If you cook them half the size , what should I adjust the cooking time to?

    • Erin replies to Shea
      August 29, 2016 @ 2:41 pm

      It depends on what combination of ingredients you use and what size you make them. If you make them half the size (about 37 grams), I’m guessing you should bake them for 8-12 minutes (if using coconut sugar) or 11-14 minutes (if using brown sugar) or until the surface of the center of the cookies no longer appears wet. Enjoy! :)

  • Penny says
    August 27, 2016 @ 9:39 pm

    Can I substitute coconut sugar with honey? Don’t have the sugar

    • Erin replies to Penny
      August 28, 2016 @ 2:40 pm

      That’d totally change the texture and make the cookies cakey. Do you have brown sugar or any kind of granulated sugar on hand?

  • Carrie
    August 27, 2016 @ 5:55 am

    I made these cookies tonight and followed your instructions concerning the coconut oil and coconut sugar and they came out perfectly. They were delicious and I will definitely be making these again. Thank you so much for the recipe!!

    • Erin replies to Carrie
      August 28, 2016 @ 7:55 pm

      That’s great! I’m happy they came out well and that the coconut oil instructions were helpful. :) Thanks a bunch for your comment!

  • Sulema D says
    August 26, 2016 @ 4:05 am

    This recipe is great! My first successful baking experience doing Paleo. I used trader joes almond meal and sunflower seed butter. They are delicious, chewy, and fluffed up nicely. I actually froze the dough for 15 mins before shaping and baking. Wonderful just wonderful, thank you!!!

    • Erin replies to Sulema D
      August 26, 2016 @ 5:02 pm

      That’s great that they worked out well with sunflower seed butter! I’ve been making them that way recently and love them. :) Thanks a bunch for your comment and good luck with going paleo!

  • Philippa Church says
    August 25, 2016 @ 2:04 pm

    Have you tried making this with cashew butter instead of almond butter? I only have cashew butter so will give it a go.

    • Erin replies to Philippa Church
      August 25, 2016 @ 6:26 pm

      I haven’t but other commenters have with success. :) Enjoy!

  • Celeste says
    August 25, 2016 @ 6:33 am

    Aah-mazing cookies! I had 1/3 cup coconut sugar left then i mixed with 1/4 cup raw honey. i guess It turned out so well! This is the best one of this recipe. 5 stars!

    • Erin replies to Celeste
      August 25, 2016 @ 6:26 pm

      I’m happy it worked out well with some honey! Thanks a bunch for your tip and the feedback. :)

  • Rebecca says
    August 25, 2016 @ 1:27 am

    These look incredible! Any idea what the calories are per cookie? Thanks!

    • Erin replies to Rebecca
      August 25, 2016 @ 6:27 pm

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

  • 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. :)

      • Lisa Barrientos replies to Erin
        September 27, 2016 @ 12:55 am

        Omg these are the best !

        • Erin replies to Lisa Barrientos
          September 28, 2016 @ 9:37 am

          Yay! I’m happy you like them. :)

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