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)
  • These paleo chocolate banana muffins are bursting with banana flavor and are super rich and decadent! (honey sweetened, 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 87 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, 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. This recipe does not work with peanut butter.
  • For paleo: use coconut sugar, coconut oil, and paleo chocolate.
  • For dairy-free: use coconut oil and dairy-free chocolate.

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

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  • Andi
    July 27, 2016 @ 5:17 am

    I’ve made my fair share of paleo chocolate chip cookies. These were by far THE BEST! It’s really quite remarkable how soft and chewy these were. My non-paleo son’s comments are always about the “grain-i-ness” of the recipes I’ve previously tried. No complaints this time; this recipe is a keeper.

    • Erin replies to Andi
      July 27, 2016 @ 8:59 pm

      I’m happy that your son (and you!) approved of the cookies. I know what your son means about weirdly textured paleo desserts. I’m not a fan of those, either. ;) Thanks so much for your feedback!

  • Kristina says
    July 27, 2016 @ 2:26 am

    These are incredible. I only had chunky almond butter, and I used butter instead of coconut oil and brown sugar instead of coconut sugar… But you’d never know there was No flour in these! Delicious!!

    • Erin replies to Kristina
      July 27, 2016 @ 8:56 pm

      I’ve never even heard of chunky almond butter. Sounds good! I’m happy they came out well for you. :) Thanks for your comment!

  • Kearney
    July 25, 2016 @ 12:02 am

    I recently was converted to Paleo bbuutttt…. I WANTED MY CHOCOLATE CHIPS COOKIES! This seems like an awesome recipie to try! THANK YOU! What kind od chocolate chips would you recommend? I have Enjoy Life which I LOVE, but is there any other kind?

    • Erin replies to Kearney
      July 26, 2016 @ 1:07 pm

      Enjoy Life chocolate chips are the only paleo-friendly chocolate chips that I know of! You could also make homemade chocolate. :) I hope you’ll enjoy the cookies!

  • Adrienne says
    July 24, 2016 @ 2:08 am

    I love this recipe. I tried it twice before with gluten free flour and they did not come out right, but I finally followed the recipe and used the almond flour. My results were amazing. I love your site!

    • Erin replies to Adrienne
      July 24, 2016 @ 11:02 pm

      I’m happy you tried it as written and enjoyed it! Sorry your experimenting didn’t go well. I’ve been trying out some different versions of this cookie over the past few months so I know how disappointing that is. Thanks so much for your comment and kind words! :)

  • Deanna says
    July 23, 2016 @ 5:08 am

    I wanted to let you know that I subbed peanut butter for the almond butter and they did work out for me. I was doubling the recipe for a picnic and was making much smaller cookies. I had added the peanut butter because that is what I had on hand before reading your note at the bottom so I decided to try adding a little more coconut flour to balance it out 1/2 cup for the doubled recipe. The cookies turned out wonderfully. thanks for the recipe. I am obviously not paleo but tend to follow many paleo recipes because I cannot tolerate wheat and I do not like all the high carb flours used in gluten free baking.

    • Erin replies to Deanna
      July 23, 2016 @ 9:08 pm

      I’m happy that it worked out for you! 1/2 cup coconut flour is how much you’d need for the double recipe, so how much extra did you add? I desperately want the peanut butter work to work for me. I have no idea why it works for others but not me! Thanks so much for your comment. :)

  • Bradley
    July 22, 2016 @ 4:51 pm

    I’ve tried making these three times, with super mixed results. I’ll discuss the last two. First, I am attempting to make these both gluten free and vegan and w/o coconut flour (too lazy to buy any). Two times ago I used 1.25 cups rice flour, coconut oil, ground flax+water (for egg) and half coconut sugar/brown sugar mixture. Cookies were thick, but not chewy. They were sort of grainy and crumbly, falling apart easily. Taste wasn’t too bad, but I didn’t care for the texture.
    This morning I mixed it up. I used 1.25 cups almond flour, earth balance soy free vegan butter, apple sauce (for egg) and only brown sugar. Cookies tasted fantastic…but they flattened out. Actually reminded me of a Pizookie, sold at BJ’s restaurant. Any ideas on what I can do to get the taste and texture of my last batch, but for the cookie to remain thick? I did refrigerate the dough, but maybe I need to do that for longer. Thanks for any help! Smiles<3.

    • Erin replies to Bradley
      July 22, 2016 @ 5:49 pm

      I definitely recommend just getting some coconut flour to save you all the trouble. ;) The first few times I made these (not the recipe you see here, but like 30 attempts before I posted the final version) I made them with just almond flour and they were too thin and greasy. So coconut flour was my solution and is unfortunately my solution for your try today. You could also try reducing the fat but I have no idea by how much and you’d also be throwing off all the proportions, so I don’t have much hope for that. I used a chia egg for a vegan version and they were great! Thanks for sharing your tips. :)

  • kristin
    July 22, 2016 @ 1:13 am

    Have you ever tried using xyitol in place of the coconut sugar, or replacing half at least with a sugar substitute? I am looking to try to cut the sugar down

    • Erin replies to kristin
      July 22, 2016 @ 5:42 pm

      I’ve tried these cookies with some low-carb sweeteners and 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!

  • Beki says
    July 21, 2016 @ 3:28 am

    Is there a calorie, fat, and carb count available? Thank you! These look Amazing and I appreciate the different options and versions!

    • Erin replies to Beki
      July 21, 2016 @ 8:48 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 hope you’ll enjoy the cookies!

  • Judy says
    July 19, 2016 @ 11:01 pm

    These cookies are outrageously good! Thick and chewy is exactly what these are. I didn’t have almond butter so I used Sunbutter (sunflower seed butter) and it worked just as well. Thank you for a great recipe that works!!

    • Erin replies to Judy
      July 20, 2016 @ 10:23 pm

      I’m happy you liked them with sunflower seed butter! I tried that for the first time the other day and loved them. :) Thanks so much for your feedback!

  • arlene says
    July 17, 2016 @ 3:45 am

    can I use cocoa nibs instead if chips?

    • Erin replies to arlene
      July 17, 2016 @ 8:27 pm

      I haven’t tried it but I’m assuming that’d work fine. :)

  • Felicia says
    July 16, 2016 @ 3:53 pm

    I am trying to figure out how many calories it is per cookie based off a new diet I am doin and I can’t seem to get it correct. Does anyone know how many calories they are as is in the original recipe?

    • Erin replies to Felicia
      July 16, 2016 @ 9:39 pm

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

  • Kate
    July 15, 2016 @ 6:33 am

    A friend made these…oooh heaven. Best I’ve had !!! Love that I found Your site!

    • Erin replies to Kate
      July 16, 2016 @ 9:37 pm

      I’m happy you found it, too! ;) Thanks for your feedback!

  • Mary
    July 15, 2016 @ 5:26 am

    Favourite chocolate chip cookie recipe of all time. And I eat grains! Only thing I changed was to cut the sugar by 2/3 – much too sweet otherwise, and I cut the chocolate chips to about 3/4 cup. Seemed like enough, don’t get me wrong, I looooove chocolate, but the dough was losing them anyway. I made a batch with dried figs pureed in to substitute for sugar for my hubby who is actually paleo, and they were also quite good.

    • Erin replies to Mary
      July 16, 2016 @ 9:36 pm

      I’m happy that they worked well with less sugar and chocolate chips. :) And the pureed figs thing sounds interesting! I’ll have to try that. Thanks a bunch for your comment!

  • Noel says
    July 14, 2016 @ 5:55 am

    Can I use almond meal? Or hemp powder

    • Erin replies to Noel
      July 14, 2016 @ 7:06 pm

      Almond meal would work fine! I have no idea about hemp powder, though. Enjoy! :)

  • Michele Pearson says
    July 12, 2016 @ 5:53 am

    Just wanted to confirm the amount of fat?
    6 TBSP of coconut oil or unsalted butter correct?
    Then it says another 6 TBSP of Almond butter? So total of 12 TBSP of fat?

    • Erin replies to Michele Pearson
      July 12, 2016 @ 9:00 am

      That’s correct. Just follow the tips concerning room temperature coconut oil and they won’t come out greasy at all. :)

  • Jen
    July 12, 2016 @ 4:07 am

    While these are pretty good, it’s a little too sweet for me. I think I’ll put less sugar next time. Maybe cut by half.

    • Erin replies to Jen
      July 12, 2016 @ 9:02 am

      Just a warning – if you do that, they probably won’t hold together well and they’ll likely be very cakey.

  • Georgie
    July 10, 2016 @ 12:31 am

    I LOVE, LOVE, LOVE these cookies and I’ve been making them every week. What is great about them is that I am able to eat just one each day and it actually satisfies my sweet tooth. This is fabulous however when I calculated the sodium it was about 1850-1900mg. (the almond butter I use has no salt added) I make the 8 large cookies and so each serving comes to btwn 231-237mg of sodium. Is there any way I can make them with less baking soda and salt? Or is there something that has less sodium I can use instead because I would like to make them for my mom but she’s highly sensitive to salt. Any advice would be greatly appreciated.

    • Erin replies to Georgie
      July 10, 2016 @ 9:03 pm

      I’m thrilled you like them so much! You could definitely reduce the salt or even remove it all together (but they won’t taste as good). I wouldn’t recommend reducing the amount of baking soda but you could experiment with subbing baking powder. Here are some tips on how to do that! Good luck and thanks for your comment. :)

  • katy
    July 9, 2016 @ 8:14 pm

    YUUUUUUUUUUUUM. thank you, thank you, thank you!!! these are the best GF/DF cookies I’ve found. and they passed the hubby test who didn’t even realize they were gluten free [win!]. thanks for all the helpful tips on the coconut oil and almond butter temperature and consistency. this is a great day!

    can’t wait to try more of your recipes.

    • Erin replies to katy
      July 10, 2016 @ 8:57 pm

      Woohoo! That’s awesome that your husband didn’t realize they were gluten-free. :) I hope you’ll enjoy the other recipes just as much and thanks a bunch for your feedback!

  • Amanda says
    July 9, 2016 @ 5:27 am

    I just made these this evening and they are wonderful! My husband and I are doing are first full paleo week and these worked great for a family dinner. Everyone, paleo or not, loved them. My husband even asked for a batch to take with him for when he goes out with friends tomorrow!

    • Erin replies to Amanda
      July 9, 2016 @ 12:01 pm

      Aww. I love that he requested a batch to take out with him for his friends! I’m thrilled that they were such a hit. Thanks a bunch for your comment! :)

  • Jen
    July 8, 2016 @ 10:06 pm

    Finally tried these. Wow! They are delicious! Thanks so much for sharing this recipe!

    • Erin replies to Jen
      July 9, 2016 @ 11:57 am

      And thank you for your feedback! :)

  • Bella
    July 8, 2016 @ 4:51 am

    Great cookie recipe! Baking without flour for the first time and am not disappointed. I didn’t have almond butter, so I used 4 T smooth peanut butter + 1.5 T peanut powder and added an extra T. of coconut flour. Also used 1/4 c brown sugar and 1/4 c coconut nectar (as this is all I have). Just sweet enough for me! So delicious! Thank you!

    • Erin replies to Bella
      July 8, 2016 @ 9:23 pm

      Wow! I’m so happy that all your subs worked. :) Thanks for sharing your tips and for your comment!

  • Samantha
    July 8, 2016 @ 3:53 am

    These are the best paleo cookies! Every other recipe I’ve tried making before are just not right. I love that these actually spread out while baking. These are the closest thing to “real” cookies I’ve had in a long time.
    I have IBS and my sister has ulcerative colitis. Both of us have to stick to a paleo diet or very bad things happen digestively. It gets very boring to say the least. These cookies have been a life savor when I need some sweets. I share this recipe with people all the time.
    *I have also tried these using palm shortening when I ran out of coconut oil and they turned out wonderful.
    *I tried rating these but it wouldn’t work so I’ll make my own ❤️❤️❤️❤️❤️

    • Erin replies to Samantha
      July 8, 2016 @ 9:25 pm

      Aww, thank you for adding your own hearts! So nice of you. :) And I know what you mean about boring (and some cookie recipes coming out just not right!) I’m happy you found the recipe and that you and your sister have been enjoying the cookies. Thanks a bunch for your comment!

  • Laneida says
    July 7, 2016 @ 10:58 pm

    Have you tried freezing the cookies? I would like to make some to take on vacation, but I need them to last longer than 3 days. Thank you!

    • Erin replies to Laneida
      July 8, 2016 @ 9:23 pm

      They freeze well! Enjoy. :)

  • Dot
    July 7, 2016 @ 1:24 am

    I made these cookies without the chocolate and added macadamia nuts. They were wonderful! Can’t thank you enough for sharing this recipe !

    • Erin replies to Dot
      July 7, 2016 @ 7:42 pm

      That sounds delicious! I’ll have to try that some time. :) Thanks for the idea and your comment!

  • Renee says
    July 4, 2016 @ 5:20 am

    I forgot to include in my first comment that I used coconut sugar. I chilled them, as directed, and they baked up beautifully!

    • Erin replies to Renee
      July 14, 2016 @ 7:14 pm

      Thanks for you tip! :)

  • Renee
    July 4, 2016 @ 5:16 am

    I brought these to a party tonight and everyone was raving about them. They couldn’t believe they were paleo!

    • Erin replies to Renee
      July 4, 2016 @ 8:34 pm

      Yay! I’m glad to hear that. :) Thanks for your comment!


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