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)

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Rated 5.0 by 122 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

Ingredients

  • 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)

Directions

  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.

Notes

  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.

Recipe by  | www.texanerin.com

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

  • Rachael says
    December 8, 2016 @ 12:33 am

    I have been trying to find an easy, paleo, but also delicious chocolate chip recipe for ever. I’ve made so many different batches using various recipes and these are the BEST! The texture is exactly what I want in a cookie. Plus the texture is still wonderful when slightly crunchy… due to being left in oven just a little longer than needed.. lol I even wrote them on a recipe card so I didn’t have to go to Pinterest every time. Thank you thank you thank you! My husband even loved them and that’s saying something. He is a die hard for classic non paleo chocolate chip cookies.

    Reply
    • Erin replies to Rachael
      December 9, 2016 @ 10:22 pm

      Aww, yay! I’m so happy that you and your husband both like them! And good to know that they can withstand a few extra minutes in the oven. ;) Thanks a bunch for your comment!

      Reply
  • Janet Geiger says
    December 2, 2016 @ 8:44 pm

    Can I freeze the baked cookies to save for Christmas or later? Is there a particular way to unthaw them? Also, if I freeze the dough before baking, are there any specific instructions for thawing before baking?

    Reply
    • Erin replies to Janet Geiger
      December 3, 2016 @ 5:15 pm

      I haven’t done that but some of the commenters have without issue. :) If you freeze the dough, thaw it in the refrigerator before baking (although some commenters have baked it straight from the freezer). I hope you’ll enjoy them!

      Reply
  • Crystal says
    December 1, 2016 @ 5:41 pm

    Can you freeze the batter?

    Reply
  • Lisa
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    November 30, 2016 @ 2:49 am

    These were amazing !! Best paleo friendly cookie recipe I have found and I’ve been searching a long time. Thank you so much 😋

    Reply
    • Erin replies to Lisa
      December 1, 2016 @ 7:45 pm

      Woohoo! I’m so glad to hear that. I’m happy you found one you like. :) Thanks a bunch for your comment!

      Reply
  • Kim Theodore says
    November 22, 2016 @ 6:40 pm

    Erin, this is the first time I’ve made these and they are awesome!! So bulky, chewy, tender, sweet without being too sweet. I used coconut sugar instead of brown sugar and they’re just so good. I actually baked them right up after I finished mixing them and they’re delicious. The remaining dough is in the fridge so I’ll see what those are like later. Thank you for the wonderful recipe.

    Reply
    • Erin replies to Kim Theodore
      November 22, 2016 @ 9:05 pm

      Hi Kim! That’s great that you enjoyed them so much. :) I wish I could bake mine up after mixing the dough! I guess it’s a difference in flour brands or coconut oil temperature. I hope you’ll like the refrigerated dough just as much. Thanks for your comment!

      Reply
  • Anne
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    November 21, 2016 @ 10:14 pm

    Hello! I have a question about the coconut sugar measurement. It says “3/4 cup (150 grams) coconut sugar or brown sugar.” I measured the coconut sugar and got to 150 grams but it was way more than 3/4 c. Is the 150 grams for the brown sugar? I wasn’t sure if I should go by the weight or the measurement, but I ended up going by the measurement. They are good, but I think they could have been a little sweeter. Next time after I hear back from you I’ll make them again and I’m sure they’ll be awesome! :)

    Reply
    • Erin replies to Anne
      November 21, 2016 @ 10:20 pm

      That measurement’s for both! You have to pack coconut sugar quite a bit to get 150 grams. I used to spoon coconut sugar into the cup and then weigh and I got WAY less than what the different brands of coconut sugar say on the back of the package (they usually say 192 grams or something like that for 1 cup of coconut sugar – I just rounded up 6 grams to get 150 grams for 3/4 cup). I figured that I had to be measuring incorrectly since I had 4 different brands telling me 1 cup’s about 200 grams. I’m sorry you didn’t find them sweet enough! I hope next time will go better. :)

      Reply
  • Claudia Burckle says
    November 19, 2016 @ 10:00 pm

    These are AMAZING!!! I like them better by far over “regular ” chocolate chip cookies, So does my husband!!!

    Reply
    • Erin replies to Claudia Burckle
      November 19, 2016 @ 10:53 pm

      Aww, yay! That’s awesome. :D And I’m especially happy that you like them even more than regular cookies. Thanks for your comment!

      Reply
  • MuniraH
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    November 17, 2016 @ 11:14 pm

    These are sooooo good! The best cookies I ever baked. Can’t believe theyre heathy!
    I substituted the coconut flour with grinded oats as I don’t like the coconut flavor. They were superb! Thank You!!!

    Reply
    • Erin replies to MuniraH
      November 18, 2016 @ 9:36 pm

      Wow! What a compliment. Thanks so much! And thanks for the tip on oat flour. A lot of people ask about subs for that!

      Reply
  • Rob says
    November 16, 2016 @ 1:41 am

    Been eating these for the past week. Baking off 2 or 3 each night and enjoying while still warm. I did use regular semi sweet chocolate but was only change. They held in the fridge just fine for 5 days…thank you for sharing.

    Reply
    • Erin replies to Rob
      November 16, 2016 @ 7:16 pm

      I like your strategy of only baking a few a night and eating them warm. That’s definitely the best way. :) Thanks for your feedback!

      Reply
  • Melanie Chervony
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    November 15, 2016 @ 7:54 pm

    I love these cookies! I make them all the time, however my boyfriend has recently started counting carbs to help regulate and control his type 1 diabetes. Any idea how many carbohydrates are in each cookie?

    Reply
    • Erin replies to Melanie Chervony
      November 15, 2016 @ 11:14 pm

      I’m 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.

      Reply
  • Amy says
    November 13, 2016 @ 4:54 am

    Would these work with whole wheat flour instead of almond/coconut?

    Reply
  • Ellen Travis says
    November 13, 2016 @ 1:48 am

    Hi I was wondering if I can eliminate or less in the brown sugar? I would like to not have any sugar in it, but I realize maybe it might need it. I’m sure a liquid sweetener would change the texture a lot, like maple syrup or honey, right? I also have dates on hand that I could blend up to make more of a paste. I’m thinking about just doing less ? Thanks!

    Reply
    • Erin replies to Ellen Travis
      November 13, 2016 @ 7:15 am

      You’re right that you can’t just eliminate the sugar. The cookies wouldn’t hold together and wouldn’t taste like anything. I don’t recommend liquid sweeteners in these (I’ve tried) and using date paste would most likely require reworking the recipe. I think reducing the sugar to even 1/2 cup would change the texture a lot (they’d be more cakey). One guy did some experimenting with low-carb sweeteners and posted his results here. Hope that helps!

      Reply
  • Diona Vaughan says
    November 7, 2016 @ 5:28 am

    * I meant substitute pure maple syrup for coconut sugar*

    Reply
  • Diona Vaughan says
    November 7, 2016 @ 5:27 am

    Can you substitute pure maple syrup for coconut flour and if so what is the adjusted measurement?

    Reply
    • Erin replies to Diona Vaughan
      November 7, 2016 @ 7:47 am

      I tried it and they came out very cakey and not nearly as delicious. So I wouldn’t recommend it!

      Reply
  • Lisette A. Frye says
    November 6, 2016 @ 3:27 pm

    The best ever! My husband and I went Paleo three months ago and that meant good-bye to his favorite chocolate chip cookies! Well… until now!!💖 I am making a double batch 0f this marvelous recipe! Perfect for a rainy day in Northern California!! These are fabulous! I have been baking since I was 5 years old (Easy-Bake Oven days! Before your time). This is very tasty and wonderful! Thnak you for sharing! Do you have a baking recipe book that I may purchase! I Would love to continue to follow and support you! 😘

    Reply
    • Erin replies to Lisette A. Frye
      November 6, 2016 @ 11:07 pm

      We had Easy-Bake Ovens in the 80s! ;) I only knew one person with one but I just couldn’t understand the insanely small yields. Haha. I’m happy to be able to use a bigger oven now! I’m glad that you and your husband like the cookies. 3 months without good chocolate chip cookies is a long time! And that is so nice of you to want to support me! I unfortunately don’t have a paleo baking book but I’d love for you to follow along here or on social media. :) Thanks so much for your kind comment!

      Reply
  • Nicole Davis
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    November 5, 2016 @ 6:43 pm

    I just finished my second straight-from-the-oven cookie. OMG I can’t believe how amazing these are! I LOVE chocolate chip cookies…and since making broader steps at going paleo, I decided I *must* have a chocolate chip cookie in my arsenal. I was a little bit worried about the amount of coconut in these…and even the batter smelled a little too much like coconut, but the final product is absolutely incredible. Flaky rim, gooey center. I want another. I actually was able to make 25 normal sized cookies with this batter, baking for 10 min at 350. Perfecto. I’m going to freeze left overs…if there are any! Thanks so much! I don’t need to look anywhere else to top this. :)

    Reply
    • Nicole Davis
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      replies to Nicole Davis
      November 5, 2016 @ 9:03 pm

      AND…my son (5 year old) LOVES them. win!

      Reply
    • Erin replies to Nicole Davis
      November 5, 2016 @ 10:26 pm

      That’s awesome! I’m thrilled that you and your son liked them so much. And everyone needs a chocolate chip cookie in their arsenal so I’m happy you came across these. :) Just a general tip about coconut oil – if you don’t like the coconut taste, try refined rather than unrefined coconut oil! It doesn’t have any coconut taste. :) Thanks so much for your nice comment!

      Reply
  • Tammy says
    November 3, 2016 @ 11:32 pm

    Can they be made without the coconut flour? I want to try this recipe I just don’t have any on hand right now.

    Reply
    • Erin replies to Tammy
      November 4, 2016 @ 1:02 pm

      I’ve tried that and they just don’t work without coconut flour (even when adding extra almond flour). Sorry about that!

      Reply
      • Abdul
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        replies to Erin
        November 5, 2016 @ 3:43 pm

        Actually i made these with coconut flour first and then casava flour 2nd and turned out better. My favorite cookies ever. Casava flour is known for being the best match for grain free in baking. It mimics white flour the best. Coconut is a little grainy in these cookies compared to casava.

        Reply
        • Erin replies to Abdul
          November 5, 2016 @ 9:43 pm

          I’m happy you enjoyed them! Nobody’s mentioned these cookies being at all grainy so I wonder if something went wrong. Or did you make homemade coconut flour or something? Or make some changes to the recipe? Cassava flour is supposed to be a close 1-to-1 sub for all-purpose flour (and not coconut flour) so did you use a different amount? Or 1/4 cup, just like the coconut flour? I’d be interested to see how they come out different because coconut flour absorbs so much more liquid than cassava flour! Thanks for the tip. :)

  • Sheila says
    November 1, 2016 @ 11:41 pm

    These are good! I make my own almond flour. After making almond milk (recipe by Danielle Walker, Against All Grain), use the almond meal that’s leftover. Put it in the dehydrated till completely dry. Then put in food processor till fine. Lovely almon flour! Also made my own almond butter from a recipe on Pinterest. Easy!

    Reply
    • Erin replies to Sheila
      November 4, 2016 @ 8:29 pm

      Wow! I’m surprised that almond pulp works in these. That’s awesome! Thanks for the tip and your feedback. :)

      Reply
  • Ally
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    October 31, 2016 @ 5:04 pm

    I’ve made these so many times and I absolutely LOVE them. Wondering since it’s Halloween and I’ve got some pumpkin puree laying around if you have any recommendations for adding some pumpkin in without throwing the recipe off. Thanks so much for the incredible recipe!

    Reply
    • Erin replies to Ally
      October 31, 2016 @ 7:18 pm

      I’ve tried these so many times with pumpkin and no matter what I did, they came out terribly! I’m sorry. I so wanted to post a pumpkin version this year! And I’m happy to hear that you like them. :)

      Reply
      • Ally replies to Erin
        October 31, 2016 @ 7:51 pm

        happy to settle for the original :) thanks for the quick reply!

        Reply
        • Erin replies to Ally
          November 1, 2016 @ 9:38 pm

          No problem! :)

  • Sarah R. says
    October 30, 2016 @ 5:34 pm

    Wow! I was totally skeptical about these, but the drool-worthy pictures drew me in. I used coconut oil and brown sugar & they turned out great! I didn’t have any chocolate chips, so I threw in a cup of M&Ms (not paleo, but it’s what I had). They’re so, so good! My kids are so mad they have to settle for store-bought cookies & aren’t allowed to eat Mommy’s “special” cookies. Perhaps next time I’ll make a double batch to share.

    Reply
    • Erin replies to Sarah R.
      October 31, 2016 @ 7:20 pm

      Hahaha. I love this comment. And I love that you’re not sharing. Mom needs her special treats every now and then. ;) Thanks for your comment and for giving them a try despite your skepticism!

      Reply

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