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 paleo 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 dairy-free cookies with melted coconut oil, the 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. :)

I’ve now made a few variations of these paleo cookies. There’s my paleo oatmeal cookies (which don’t actually contain oats!) and my paleo peanut butter cookies (which don’t actually contain peanut butter but use sunflower seed butter!).

If you’re reading this post around Christmas, you have to try my paleo peppermint cookies. Double chocolate + peppermint. SO good!

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.

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 204 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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1178 comments on “Perfect Paleo Chocolate Chip Cookies (vegan option, grain-free, gluten-free, dairy-free)” — Add one!

6 comments are awaiting moderation!

  • ginia says
    February 23, 2018 @ 12:09 am

    Hi Erin!

    I currently live in Quito and wanted to know if you have a high altitude recommendation.

    • Erin replies to ginia
      February 23, 2018 @ 8:23 pm

      Hi there! I unfortunately have zero experience with high altitude baking but I think this guide might be helpful! Sorry I don’t have a better answer for you.

  • Alicia Croft says
    February 20, 2018 @ 4:24 am

    Can you freeze some? Im a solitary human :)

    • Erin replies to Alicia Croft
      February 20, 2018 @ 8:54 pm

      You can! The dough and the baked cookies. :)

  • Erika
    February 18, 2018 @ 10:37 pm

    Amazing cookies! I added flaked unsweetened coconut also. My two year old was stealing them off the cooling rack and running away shoving them in her face 😂
    Can’t wait to try the oatmeal cookie recipe.
    P.S I am NOT a paleo or gluten free person, these are amazing!

    • Erin replies to Erika
      February 20, 2018 @ 9:01 pm

      Haha. I love that your daughter was stealing them and running away. Sounds like something I’d do. :D Hope you’ll enjoy the oatmeal version just as much! If you’re not gluten-free, I have a whole wheat oatmeal raisin cookie recipe that actually uses oatmeal. :) Just in case you’re interested! Thanks for your comment.

  • Iris Meisner says
    February 15, 2018 @ 12:31 am

    Do you have the nutritional values for this recipe? I love the way the cookies come out. They are the best Paleo cookie recipe I’ve tried.

    • Erin replies to Iris Meisner
      February 15, 2018 @ 3:47 pm

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

  • Kristin
    February 15, 2018 @ 12:05 am

    Just made these for Valentine’s Day — hub’s fave cookie is chocolate chip. They’re DERN good, sister!! Thanks for the recipe. Made these with a mixture of almond, coconut, tapioca and arrowroot. Loaded them with mini chips and topped with a few larger chunks. Baked 8 minutes for the smaller ones, and 10 minutes for the larger ones. They’re crispy on the outside and gooey on the inside — the way a perfect chocolate chip cookie should be, IMHO.

    • Erin replies to Kristin
      February 15, 2018 @ 3:45 pm

      Haha. Thank you! So happy they worked out with your flour sub! What was your mixture? I’m intrigued! Thanks a bunch for your comment. :)

  • Mel says
    February 14, 2018 @ 6:14 am

    These were fantastic! I used all mod butter, butter and brown sugar. I wanted to make them purely paleo but this was a little cheaper and for a crowd of gluten free people, vs paleo. I wrote a note that they were gluten free and within minutes the plate was empty (my MIL is a fantastic baker and these flew off the plate before hers did). I made them into balls of 38 grams and baked them for 12 minutes. They were perfect, perfect, good! Just remembered that I only used 1 cup of choc chips and I feel that was plenty (as did my husband who believes more is better). I wonder if the reason my cookies puffed up so much was from the brown sugar or butter? They just looked a little different than yours but still pleasing. Thank you so much m!

    • Erin replies to Mel
      February 15, 2018 @ 3:41 pm

      It’s been a while since I’ve made the brown sugar and butter version but I don’t remember them puffing up a lot. Did you flatten them with your hand before baking? If you did, then I’m really not sure what the cause could have been. I’m happy that they were still tasty and that they flew off the plate! How awesome that people weren’t turned off by your sign (because I know lots of people would be!). Thanks a bunch for your comment. :)

      • Mel
        replies to Erin
        February 16, 2018 @ 12:42 am

        You know, my husband stuck them in the oven and watched them while I was getting ready, but I do believe he left them in balls! Aha! :)

        • Erin replies to Mel
          February 17, 2018 @ 8:27 pm

          Ah! There we go. :) I’m happy we figured that out! Hope you’ll enjoy flatter cookies next time. :D

  • Jan says
    February 12, 2018 @ 4:01 am

    Sound delicious! Almond Butter- salt or unsalted???

    • Erin replies to Jan
      February 12, 2018 @ 9:39 am

      Thanks! I used unsalted but salted would be fine, too. It doesn’t add that much salt.


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