Perfect Paleo Chocolate Chip Cookies (vegan / keto options)

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 (or even gluten-free)!

This recipe also has vegan and keto options. Thanks to Bob’s Red Mill for making today’s post possible!

I first posted this recipe four years ago and am reposting it today with new photos and more tips. Since I posted it, it’s been my most popular recipe and the photos just didn’t do it justice.

All almond flours are not created equal

When I first made these paleo chocolate chip cookies, it’d been quite a while since I last posted some grain-free recipes. I had run out of my favorite Bob’s Red Mill Super-Fine Almond Flour months before and was so frustrated with the brands of almond flour available 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 Christmas when I’d be back in the US and could buy all the Bob’s Red Mill I want.

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

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 (or even gluten-free)! Vegan and keto options.

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.

Variation in baking = bad

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 amazing 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 (or even gluten-free)! Vegan and keto options.

So to save my sanity, I ordered myself some Bob’s Red Mill almond flour. By the way, if you have Bob’s Red Mill in a retail store in your area, you can use one of these $1 coupons.

Consistency matters a lot

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 the 750+ reviewers agree with me.

And every batch comes out the same. I can say this very confidently as I’ve made these cookies over 100x in the last 4 years (yes, that’s about 2x a month!). Hooray for consistency!

Some of the reviewers have mentioned the same issues with random brands of almond flour vs. Bob’s Red Mill. And homemade almond flour? The cookies definitely won’t come out the same! This has been confirmed by several commenters.

So the almond flour obviously plays a huge role in the final outcome of these paleo chocolate chip cookies. Another thing that will affect the cookies is the temperature of the coconut oil.

These amazing 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 (or even gluten-free)! Vegan and keto options.

Pay attention to 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.

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.

It doesn’t work to use melted coconut oil and then just chill the dough. I don’t understand why but it doesn’t work!

Coconut sugar (for paleo) vs brown sugar

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.

These amazing 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 (or even gluten-free)! Vegan and keto options.

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.

Size also matters

If you can’t tell by the pictures, these 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! Several of the commenters have said that they make them half that size and enjoy them and other commenters have said that they agree that the key to making these cookies so perfect is to make them huge.

Variations of this recipe

If you’ve had enough chocolate chip cookies lately but like this sound of this recipe, I’ve got you covered! I’ve made several variations of these cookies over the years:

  • Coconut flour cookies – they don’t use any almond flour, in case you need a nut-free version! And they’re somehow every bit as delicious as the version below.
  • Paleo “Peanut Butter” Cookies – these use sunflower seed butter in place of peanut butter for a version that tastes super similar to real peanut butter cookies.
  • Vegan Peanut Butter Cookies – they also only use coconut flour. I spent 4 years trying to make the below paleo chocolate chip cookie recipe with peanut butter. I didn’t like the results. But I finally nailed it and they are the best peanut butter cookies I’ve ever had!
  • Paleo Double Chocolate Cookies – So. Much. Chocolate!
  • Paleo “Oatmeal” Cookies – these cookies taste really close to traditional oatmeal cookies!
  • Paleo Peppermint Cookies – so perfect for Christmas!

Have you made one of them? Or the original? Which one is your favorite?

These amazing 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 (or even gluten-free)! Vegan and keto options.

Substitution questions for these paleo chocolate chip cookies:

  • Can I use something instead of almond flour?

    Almond flour is only really interchangeable with other nut flours so cashew or hazelnut meal would likely work. I’ve heard of some people using sunflower seed meal as a sub for almond flour but I haven’t tried it myself.

  • Can I use something instead of coconut flour?

    Nope! There isn’t a really good sub for coconut flour. A few people have mentioned using oat flour (for a non-paleo version) with success but I haven’t tried it.

  • Can I use something instead of almond butter?

    I’ve tried using peanut butter but didn’t like the results. So I really don’t recommend using peanut butter.

    Using it in the all coconut flour version? Amazing! It’s linked to above. If using sunflower seed butter, you need to make a few changes (see the Paleo “Peanut Butter” Cookies linked to above).

    Hazelnut butter would probably be awesome in this original recipe! Reviewers have used cashew butter but the cashew butter I get and make is SO much firmer than almond butter, I can’t imagine the cookies coming out the same as with almond butter.

  • Can I use something instead of coconut / brown sugar?

    Subbing in a liquid sweetener won’t work. There’s no liquid to reduce to make up for the added liquid, so it’d make the cookies cakey. Any other granulated sweetener would probably work.

  • These amazing 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 (or even gluten-free)! Vegan and keto options.

  • What can I use instead of the egg or chia egg?

    I’ve tried flax eggs but I don’t like the taste (people say that flax eggs don’t taste like anything but I think they do). Others have used it with success in this recipe. I haven’t tried it, but Bob’s Red Mill Gluten-free Vegan Egg Replacer would probably work.

  • Can I make these cookies smaller?

    Yes, but I think they have a better texture when they’re baked as huge cookies.

  • Can I bake these cookies as bars?

    You can make them in an 8″x8″ pan. I’m super forgetful and never remember to write down the baking time but I recommend to start checking around 15 minutes.

  • Do you have nutritional info?

    There are loads of free online nutritional calculators online. I’m not a dietitian and not legally allowed to post this info. Sorry about that!

If you try these paleo chocolate chip cookies, I’d love to hear how they come out!

Thanks again to Bob’s Red Mill for sponsoring this post! Be sure to check out some of their other gluten-free flours if you’re into gluten-free and paleo baking. :)

These amazing paleo chocolate chip cookies are thick, chewy and have the perfect texture. Many reviewers have called these the best cookies ever and said that nobody had a clue that they were paleo (or even gluten-free)! Vegan and keto options.

And here are some resources if you’re new to the vegan or gluten-free diet:

Perfect Paleo Chocolate Chip Cookies (vegan, keto options)

Rated 5.0 by 295 readers
Perfect Paleo Chocolate Chip Cookies (vegan / keto options)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8 huge bakery-style cookies or 16 regular-sized cookies

Please read the notes at the bottom before beginning!


  • 1 cup (100 grams) Bob's Red Mill Super-Fine Almond flour
  • 1/4 cup (32 grams) coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons (84 grams) coconut oil1 or unsalted butter, room temperature but NOT melted (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.)2
  • 3/4 cup (150 grams) coconut sugar, very tightly packed for a paleo version (it's best to weigh this!) OR brown sugar OR for keto, use 2 ounces (57 grams) xylitol + 1.5 ounces (43 grams) erythritol + 1/4 teaspoon powdered stevia3
  • 6 tablespoons (98 grams) natural almond butter (the kind with just almonds in it and no added fat / sugar), room temperature (here's how to make almond butter)
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg, room temperature (or 1 chia egg4 for vegan)
  • 1 1/4 cups (213 grams) semi-sweet chocolate chips, divided (make sure to use paleo / keto / vegan 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, sugar, almond butter and vanilla extract 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 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 the keto version) 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 use unrefined coconut oil, the cookies will likely have a slight coconut taste. I prefer refined coconut oil for absolutely zero coconut taste (but most reviewers have used unrefined and are happy with them!)
  2. I haven't tried these with ghee or shortening or anything other than coconut oil and butter.
  3. The sweeteners I used were 100% xylitol, 100% erythritol and 100% stevia. If you don't have a scale, then this is about 1/4 cup + 3/4 teaspoon xylitol, 3 tablespoons + 3/4 teaspoon erythritol + 1/4 teaspoon stevia.
  4. To make a chia egg, mix together 1 tablespoon of ground chia seeds and 2.5 tablespoons water. Let sit 5-15 minutes or until goopy like an egg.
  • For paleo: use coconut sugar, coconut oil, and paleo chocolate (some consider Enjoy Life to be paleo, some don't. If you really don't want to use cane sugar, try Pascha's 100% cacao chocolate chips.
  • For dairy-free / vegan: use coconut oil and dairy-free chocolate.
  • For keto / low-carb: use the keto option. Some consider it paleo, some don't. I had previously listed Lakanto but this other mixture works much better! Also use sugar-free chocolate chips, such as Pascha 100% cacao chocolate chips (paleo) or Lily's Chocolate Chips (not paleo, due to soy).

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  • Chantelle says
    April 19, 2020 @ 4:17 am

    Holy crap! I never comment on recipes, there are to die for!!!! My toddler gobbled it right up! These will be a regular in our house. Made them exactly as written with coconut oil and sugar. Thanks so much for the recipe. I’m going to be looking through all your recipes.

    • Erin replies to Chantelle
      April 20, 2020 @ 1:35 pm

      Haha. Glad to hear that! I hope you’ll find some other recipes that you like. :) Thanks a bunch for your feedback!

  • Danielle
    April 18, 2020 @ 9:01 pm

    These are amazing!! I swapped out the sugar for xylitol since I’m on the candida diet and chopped up an unsweetened chocolate bar. You wouldn’t guess that they are gluten and sugar free! My roommates with no dietary restrictions really liked them too. Thank you soo much! :)

    • Erin replies to Danielle
      May 14, 2020 @ 7:06 am

      I’m so sorry for just now seeing your comment! It landed up in spam for some reason and with my son home the last 2 months, I haven’t been diligent with checking that. I’m surprised that they worked well with just xylitol! Was there an aftertaste? What was the texture like? Did you use 3/4 cup of 150 grams? I’m so curious. :D Thanks again for your feedback and sorry again for my ridiculously slow reply!

  • Julie
    April 12, 2020 @ 3:28 am

    Just made these after my coworker highly recommended them. She was right (along with the other reviewers)!! I sprinkled a little sea salt on them when they came out of the oven – so good!!!! Now to figure out who to share them with so I don’t eat them all! :)

    • Erin replies to Julie
      April 20, 2020 @ 1:03 pm

      Oooh, some sea salt sounds amazing! I’ll have to try that, too. Thanks for the tip (and sorry for my slow reply! It’s hard to get anything done with my kid around all the time now. ;))

  • Becky
    April 8, 2020 @ 12:11 am

    My husband likes them. I used the landmark an used about 1/3 less sweetener. I a heaping tablespoon of espresso powder too.

    • Erin replies to Becky
      April 11, 2020 @ 9:38 am

      Espresso powder! Oooh. What a great idea! Thanks for the tip. I’m glad you liked them. :)

  • jeni
    April 7, 2020 @ 7:31 pm

    Wow! This is the best cookie recipe I’ve ever had! I made it exactly as you listed out, opting for Lakanto monk fruit sweetener instead of sugar. I also made them smaller, getting 15 or 16 cookies, adjusted the baking time down to 9 minutes, and they were the most perfect cookie I’ve ever had! Warm fresh out of the oven, or room temp in the following days, the outside stayed slightly firm while the inside was soft and chewy. One question, any estimate on how many calories is in each one of these? Well done!!!

    • Erin replies to jeni
      April 7, 2020 @ 7:46 pm

      Woohoo! I’m so happy to hear that! Thanks for sharing the baking time when making them smaller. :) I don’t have that info. Check out the last question in the questions section on why. :) Thanks a bunch for your comment!

  • Annie says
    April 3, 2020 @ 12:31 am

    Thank you for the recipe! right now, my dough is in the fridge to set. I didn’t have any vanilla extract, but I sub it with a little bit of vanilla almond milk. Is it going to be okay?

    • Erin replies to Annie
      April 7, 2020 @ 7:41 pm

      I’m so sorry for just now seeing your question! Yes, that sounds fine. I hope it came out well! :)

  • Rebecca Griffin says
    April 1, 2020 @ 7:12 pm

    I tried several other online recipes for cookies with these same ingredients and they came out falling apart and either greasy or too dry. This recipe somehow was a total game changer! I didn’t have almond butter so used natural peanut butter- but made everything else by the book. I also don’t have a mixer so I combined all the ingredients by hand. Cookies are incredible- make sure you let them cool to get the best texture.

    • Erin replies to Rebecca Griffin
      April 7, 2020 @ 2:13 pm

      I’m so happy that you found a recipe that finally works well! And awesome that peanut butter worked well for you. :) Thanks a ton for your comment!

  • Elana Lutsky
    April 1, 2020 @ 5:03 pm

    sorry, my rating didnt come out right the first time

    • Erin replies to Elana Lutsky
      April 7, 2020 @ 2:09 pm

      Thanks for coming back to rate it! :)

  • Elana Lutsky says
    April 1, 2020 @ 5:02 pm

    I made these, but I played around because I didn’t want to use sugar. I used soft bananas, about 3/4 cup, instead and they came out perfect. Soft and chewy and not too sweet. Thanks!

    • Erin replies to Elana Lutsky
      April 7, 2020 @ 2:09 pm

      Oh, wow. I’m shocked that that worked! It’s really surprising that they came out chewy when reducing the sugar so much. I’m really excited to try your version! Thanks for sharing. I’m glad it worked out well. :)

  • frances says
    March 30, 2020 @ 6:45 pm

    These are great! I made them with brown sugar and butter. How would you recommend storing them if you make a lot at one time? Can you freeze?

    • Erin replies to frances
      April 1, 2020 @ 1:13 pm

      Yes, you can freeze them! You can also refrigerate them. Whatever you prefer. I’m glad you enjoyed them!

      • Fanny Winkelman
        replies to Erin
        April 18, 2020 @ 4:26 pm

        They freeze perfectly! I couldn’t tell the difference.

  • Jess
    March 30, 2020 @ 4:23 am

    Absolutely delicious! Great flavor and chewy consistency. Thank you for the recipe!

    • Erin replies to Jess
      March 30, 2020 @ 8:22 am

      You’re welcome! I’m so glad that you liked them. :) Thanks for your comment!

  • Kristina
    March 30, 2020 @ 3:29 am

    The best chocolate chip cookie I ever made. Thank you!

    • Erin replies to Kristina
      March 30, 2020 @ 8:23 am

      Woohoo! I’m happy to hear that. :D You’re welcome and thank you for your comment!

  • Katherine
    March 22, 2020 @ 6:07 am

    Thanks for the recipe. I made it these paleo beauties this afternoon for me and a non-paleo cookie for my spouse.
    And we both agreed that mine are 100x tastier.

    • Erin replies to Katherine
      March 22, 2020 @ 7:16 am

      Aww, yay! So glad to hear that. Thanks so much for your feedback! :)

  • Simona says
    March 21, 2020 @ 3:49 pm

    Hi Erin,

    First of: this recipe is delicious, thank you for sharing.
    Second: regarding the almond flour. I also live in Germany, and I buy the almond flour from DM. It comes in 300g packages (Mandel Mehl) and it is always finely grounded (always). You can find it next to the coconut flower, chia seeds, and other paleo flours and seeds. I think the one in 100g packages you found in supermarket at the backing section. Maybe this helps for the next backing experience.

    • Erin replies to Simona
      March 22, 2020 @ 7:33 am

      I’m so glad you liked it! That’s actually the wrong kind of flour. Mandelmehl (I checked the DM package to make sure it’s also true for that one) is partially de-oiled almond flour – a product that we don’t even have in the US. So these cookies come out drier and more crumbly when using that. But if it worked for you in this recipe, then great. :) What you need in US recipes calling for almond flour is gemahlene Mandeln. Thanks for your comment!

  • Cheryl Delgado
    March 19, 2020 @ 12:37 am

    This is the best Paleo cookie recipe ever. I was wondering if you have any nutritional information.

    • Erin replies to Cheryl Delgado
      March 19, 2020 @ 4:00 am

      I’m so glad you like them! Please check out the last question in the post. :)

  • Felsha Zuschlag
    March 17, 2020 @ 7:50 pm

    Delicious!!! Made these Friday night, straight out of the oven, I thought “eh, they’re ok” the next morning after they’d solidified and the flavors had settled, holy moly, delicious! They were gone by Sunday night :( !

    • Erin replies to Felsha Zuschlag
      March 30, 2020 @ 8:31 am

      I’m sorry for just now seeing your comment! I’m so happy that you didn’t throw them away or something until they had solidified. ;) I actually love them straight from the oven, though. I usually don’t let mine exist overnight. :D Thanks for your feedback!

  • Hanna
    March 16, 2020 @ 6:23 pm

    I followed this recipe exactly and oh my goodness it is so good! My cookies turned out so chewy, tasty and rich in flavour! Also thank you for all the tips and notes it was very helpful. Everyone who had a cookie asked for the recipe!

    • Erin replies to Hanna
      March 30, 2020 @ 8:33 am

      I’m sorry for just now seeing your comment! Things have been chaotic here. I’m really happy that you liked the cookies and thought the tips and notes were useful. :) And how awesome that everyone asks for the recipe! Yay! Thanks a ton for your comment and sorry again for the slow reply.

  • Michelle
    March 10, 2020 @ 7:10 pm

    Based on the reviews, you know these cookies are “THE BOMB”!!! My husband will be so happy! Thank you for creating this recipe!!!

    • Erin replies to Michelle
      March 11, 2020 @ 11:08 am

      Haha. You’re welcome! I hope you’ll both love them! :D

  • Steph says
    March 4, 2020 @ 7:04 pm

    I love these cookies!! I’ll admit, I use regular chocolate chips so not truly paleo in our house but they are hands-down the best chocolate chip cookies out there! (And I’ve tried many since it’s my hubby’s favorite.) They come together so easily and I actually make them smaller with a 1.5t scoop so we get more out of the batch for the kiddos. They are a fan favorite everywhere we go! Thank you so much for all your wonderful recipes – they are reliable and delicious!

    • Erin replies to Steph
      April 7, 2020 @ 7:58 pm

      I’m really sorry for just now seeing your comment. I just found it in spam for whatever reason! I’m happy to hear that you enjoy the cookies and the other recipes, too! :) It’s always nice to hear that. Thanks again and sorry for the ridiculously slow reply!

  • Amy
    March 2, 2020 @ 10:07 am

    I just made my 1st batch. WOW!!! These cookies are delish! This recipe is a keeper.

    • Erin replies to Amy
      March 4, 2020 @ 1:22 pm

      So happy to hear that it’s a keeper! :D Thanks for your feedback!

      • siobhan
        replies to Erin
        March 5, 2020 @ 1:01 am

        This is my go to cookie. Tonight I used almond butter but often I just use kraft peanut butter from the cupboard. both are amazing. I use brown sugar instead of coconut sugar as that is what I have on hand.

        • Erin replies to siobhan
          April 7, 2020 @ 7:59 pm

          I’m so sorry for just now seeing your comment! It landed in spam for some weird reason. I’m happy to hear that Kraft peanut butter works well. The normal kind or the “natural” kind? Sorry again and thanks for your feedback!

  • DJ says
    March 1, 2020 @ 9:00 pm

    OK I’ve made these cookies over 50 times by now and have not left a review. Shame on me! Every time I make them nobody even knows that their grain free! They are a hit at every party that I bring them to. Thank you so much for this amazing recipe!

    • Erin replies to DJ
      March 4, 2020 @ 1:25 pm

      You’re welcome and thank you for leaving a comment this time! I’m always happy to get new comments, even on this recipe that already has a bunch. :) That’s awesome that nobody knows they’re grain-free! That’s always my goal with my grain-free recipes. Thanks again for your feedback!

  • Shelley
    February 29, 2020 @ 10:22 pm

    My goodness! I made these twice already and they are SO GOOD! I used coconut oil and bobs red mill paleo flour mix…1-1/4 cups. The whole family loved them and typically they are hard to please when it comes to paleo snacks and treats.

    • Erin replies to Shelley
      March 4, 2020 @ 1:39 pm

      Oh cool! Awesome to know about Bob’s Paleo Mix. I have some of that and will have to try it. Did they come out looking like the ones in the pictures? Thanks a ton for the tip and your comment!

      • Michelle replies to Erin
        March 4, 2020 @ 4:02 pm

        They came out just like the picture! Soft, thick, and chewy! I used the Bob’s Red Mill Paleo Flour Mix with great success, but the Bob’s Red Mill Paleo Pancake and Waffle Flour Mix DOES NOT WORK AS WELL! I had accidentally bought the wrong one and tried it out anyways. They were still yummy but very flat.

        • Erin replies to Michelle
          April 7, 2020 @ 7:56 pm

          I’m so sorry for just now seeing your comment! It landed in spam for some weird reason. I’m really glad that they came out well with the Paleo Flour Mix. That’s good to know! Thanks a ton for your tip and sorry again for my slow reply.

  • Arlene
    February 28, 2020 @ 2:26 pm

    These are the ONLY chocolate chip cookies I make now. These are by far the best. Where is your blue ribbon??? I’m so happy you also give a monk fruit sweetener version, my father will be thrilled. He has diabetes so gluten free and sugar free!?!? Win win. Thank you for sharing

    • Erin replies to Arlene
      March 4, 2020 @ 1:42 pm

      Aww, yeah! I’m taking your comment as a bestowing of a blue ribbon. 😂 Thank you! I’m happy that the monkfruit version will be useful for your dad. Hope he enjoys them! Thanks for your feedback (and the ribbon :))

    February 28, 2020 @ 4:49 am

    OK – I’ve told you this, I think, but G.O.A.T. recipe here! FR! So tonight I made them in the 8″ pan, and it was about 20 minutes to something I’d call a Perfect Blondie! So. Good. I did not chill the batter first as I do with the cookies, so it was faster and easier than ever and just BRILLIANT. Not sure I’ll even bother with cookies again – these are so easy and fabulous! Cheers, and THANKS AGAIN FOR THIS ONE!!

    • Erin replies to JUDITH BRIGHTON
      March 4, 2020 @ 1:46 pm

      I make them as bars, too! Saves several minutes. :D I keep forgetting to write down the baking time, though, so thanks for that! (although I could have sworn I bake mine a less less – like 13 minutes?!). I’ll have to remember to note it next time. You’re so welcome for the recipe and it’s nice to hear from you again! :)

  • Casey says
    February 26, 2020 @ 10:01 pm

    These cookies are AH-MAZING! I’m just curious if you happen to know the nutritional value of them? I know we don’t all use the same ingredients but for those of us who did.

    • Erin replies to Casey
      March 4, 2020 @ 1:47 pm

      I don’t have the nutritional info (like I said in the questions section, I’m not actually allowed to post that stuff!) but you could use this recipe analyzer for the nutritional profile. I’m so glad you like the cookies! :) Thanks for your comment.

  • Ruthie
    February 9, 2020 @ 7:30 pm

    Unrefined or refined coconut oil?

    • Erin replies to Ruthie
      February 13, 2020 @ 12:30 pm

      Sorry for just now seeing your question! It’s up to you. Most people seem to use unrefined but some prefer them with refined for zero coconut taste.

  • Nat says
    February 2, 2020 @ 10:40 pm

    This may have been asked before- is almond flour the same as almond meal? If so is almond meal okay for this recipe?

    • Erin replies to Nat
      February 3, 2020 @ 8:51 pm

      It’s okay to use! Almond flour is always blanched and almond meal is usually not blanched. So there will be little bits of skin in them. And they might come out a little bit greasier than with almond flour.

  • Carol Been says
    February 1, 2020 @ 8:01 pm

    I am allergic to coconut flour, what will happen if I leave it out?

    • Erin replies to Carol Been
      February 3, 2020 @ 8:49 pm

      They’ll be greasy and probably fall apart more easily. A few commenters have said that oat flour works as a sub, in case you can have grains!

  • Crystal
    January 30, 2020 @ 2:25 pm

    I have made these many times. We LOVE them! I haven’t tried yet, but my favorite cookie is a kitchen sink cookie. What do you think about adding, caramels, sea salt and pretzel bits? I need a great base like this to make them. Suggestions?

    • Erin replies to Crystal
      March 4, 2020 @ 1:57 pm

      I’m so sorry for just now seeing your question! It landed up in spam for some reason and I haven’t checked for a while as we’ve been dealing with regular flu and then stomach flu and a neverending winter of illness. Anyway! I’m so glad you like the cookies. I think you can add whatever add-ins you want to this recipe, as long as you don’t add too many! I’ve done that and then the cookies don’t hold together. If you try it out, I’d love to hear how it goes! Sorry again for my slow reply.

  • Gem says
    January 28, 2020 @ 5:38 pm

    I don’t usually comment, but yum. These are really terrific. Thanks for sharing. 5 stars for sure.

    • Erin replies to Gem
      February 13, 2020 @ 12:39 pm

      Thank you! I’m so happy you enjoyed them. Sorry for my late reply! We’ve been sick the last few sicks.

  • LaLa says
    January 24, 2020 @ 4:39 am

    Made these with a kiddo as a healthy alternative to the traditional variety, and man did they turn out amazingly!! The whole family loved them and not only did they taste great, the looked beautiful too!! Will be making these on the regular!!

    • Erin replies to LaLa
      February 13, 2020 @ 12:35 pm

      I’m so sorry for just now seeing your comment! We’ve had the flu / other fun stuff for the last few weeks. I’m so glad that you and your family enjoyed the cookies! It’s always nice to hear that they’ll be a new regular. :) Thanks for your feedback and sorry again!

  • Nurit Philip
    January 9, 2020 @ 9:19 am

    Thanks for the recipe, what can I use instead of almond flour?

    • Erin replies to Nurit Philip
      January 9, 2020 @ 10:57 am

      Hi, thanks! Please read “Can I use something instead of almond flour?” under the subs questions section. :)

  • Lindsey
    January 5, 2020 @ 10:23 am

    These are perfectly chewy and delicious. They even puffed up and held their shape. I would definitely rate this as a 5 star recipe. Thanks for posting it.

    • Erin replies to Lindsey
      January 9, 2020 @ 7:23 pm

      You’re welcome! I’m so glad that they worked out well for you. I like the puffiness, too. :D Thanks for your comment!

  • Cherree says
    January 2, 2020 @ 11:16 pm

    Okay. What did I do wrong? 😢
    They taste great, but I have to scoop them up with a spoon cause they aren’t solid enough to pick up.

    • Erin replies to Cherree
      January 4, 2020 @ 8:50 pm

      Did you let them cool completely on the cookie sheets? Make any subs / changes at all to the recipe?

  • Linda
    January 2, 2020 @ 1:02 am

    5 Heart rating

    • Erin replies to Linda
      January 9, 2020 @ 7:43 pm

      Thank you! :)

  • Linda says
    January 2, 2020 @ 1:01 am

    These are toooo good! I made homemade chocolate chips to use. Yummo!!! Thank you for sharing!

    • Erin replies to Linda
      January 4, 2020 @ 8:51 pm

      You’re welcome and thank you for the review and for coming back to leave a rating! :) Is the homemade chocolate chip recipe online? I’d love to try a recipe that doesn’t melt in the oven! Thanks. :)

      • Linda replies to Erin
        January 4, 2020 @ 9:53 pm

        There you go! I used a chocolate colored cocoa butter disc. I also had to add a little coconut oil to make it viscous enough to spread. The ones I made were really yummy!

        • Erin replies to Linda
          January 9, 2020 @ 4:08 pm

          Oh, thanks! Very helpful. :) I’m excited to try it out!

    January 1, 2020 @ 9:03 pm

    I used this recipe with butter, pyure brand stevia, unsweetened chocolate chips and sugar free pure almond butter. The chips would not mix into the dough, they kept dislodging from the dough and falling to the bottom of the bowl. I had to roll each cookie with chips before putting on sheet, I’ve never had this happen with any other dough mixture. They cooked well but are dry and taste only the stevia. If I ever use this recipe again I’ll use less stevia and maybe use a different brand of sugar free chips…. But honestly I don’t know if it would be worth the time and money. Do you have any suggestions?

    • Erin replies to DAISY AMBRUSKO
      January 4, 2020 @ 8:55 pm

      Was your coconut oil at all melty? If so, that would cause that problem. If not, I’m certain it’s the sweetener. Is Pyure meant as a 1-to-1 sub for brown sugar? Even if it is, sometimes low-carb sweeteners just don’t work well as subs in cookie recipes (I find almost all of them to be terrible). :/ I’ve only tried it with the listed sweeteners.

    • Jessica replies to DAISY AMBRUSKO
      January 31, 2020 @ 6:11 pm

      I used 4 packets (0.07 grams each) of Truvia brand stevia and 1/4 cup of maple syrup as replacement for brown sugar and they turned out great.

      • Erin replies to Jessica
        March 4, 2020 @ 1:58 pm

        Thanks for the tip! (and sorry for just now seeing it!)

  • Jennifer says
    December 23, 2019 @ 12:57 pm

    Hello, I plan to make these cookies but I don’t have any ground chia nor a way to grind the ones I have. Can you substitute a flax egg for the chia egg?

    I appreciate all the comments, I am looking forward to trying this recipe.

    • Erin replies to Jennifer
      December 23, 2019 @ 9:10 pm

      Yes! I talk about flax eggs in the subs section of the post. :)

  • Shannon
    December 22, 2019 @ 2:49 am

    I just made these cookies and they are great. Very soft and thick. I really wanted chocolate chip cookies tonight, but I don’t have any almond butter. So, I used peanut butter (chunky) and they came out great! The whole family loves them. I am definitely, trying more recipes.

    • Erin replies to Shannon
      January 9, 2020 @ 11:33 am

      I’m so sorry for just now seeing your comment! A bunch of comments landed up in spam over the holidays for some reason. I’m really glad that you enjoyed the cookies! And awesome that it worked well with peanut butter. :) Thanks for your feedback!

  • Megan Logsdon
    December 20, 2019 @ 4:58 pm

    I just made these cookies and they are amazing!! So good! I noticed that you mentioned to eat them in 3 days. Would they last longer in the fridge/freezer? Will they just be stale or do they go bad? I’m new to Paleo so I’m still trying to figure out how all of this stuff works!

    • Erin replies to Megan Logsdon
      December 20, 2019 @ 7:46 pm

      They actually last longer at room temperature but they’re just better when eaten within 3. :) You can refrigerate or freeze them! I’m glad you liked them. :)

  • Megan Hammari
    December 9, 2019 @ 4:52 pm

    These are truly fabulous! The only problem will be not eating all of them in one sitting! You are a genius! My other paleo cookie recipe was very flat and greasy. Thank you from the bottom of my heart for figuring out the secret!

    • Erin replies to Megan Hammari
      December 15, 2019 @ 8:12 pm

      You’re welcome! I’m so glad that you enjoyed them. :) And I guess that’s not such a terrible problem to have. :D Thanks for your feedback!

  • Sana says
    November 30, 2019 @ 12:21 pm

    This is hands down the best recipe I’ve ever used for chocolate chip cookies. And I am not kidding when I say that the so called ”real” version of cookies can’t hold a candle to these. The texture taste mouthfeel everything is amazing. I’ve been making it since 3.5 years atleast and I usually use butter because I love the taste of butter in baked goods. I find the quantity of sweetener a little too much do 120 gms suffices for our taste buds. I have now started making a keto version of these cookies with sukrin brown sugar replacement and stevia Sweetened chocolate chips and they taste just as good just don’t spread as much. Thankyou so much for this recipe. ❤️

    • Erin replies to Sana
      December 12, 2019 @ 10:47 am

      I’m so sorry for just now seeing your comment! I’m really happy that you like cookies so much and enjoy the low-carb version as well. :) Thanks for your feedback and sorry again!

  • Paulette Melick says
    November 26, 2019 @ 6:26 am

    These turned out fabulous even tho I did not have any coconut sugar, so I used a scant cup of honey. I also doubled the recipe with no problem. Thank you for this great recipe!

    • Erin replies to Paulette Melick
      November 27, 2019 @ 1:16 pm

      Oh wow. I’m surprised that they came out well with honey! Thanks for your feedback. :)

  • Kelly
    November 20, 2019 @ 10:49 pm

    I have made this recipe 4-5 times in the last couple of months. I have been making them low carb and to me it is the best low carb cookie recipe that I have come across. So I have been using Swerve brown or Truvia brown sugar substitute in place of the coconut sugar. The only difference I find is I don’t typically need as much almond flour in the recipe as your recipe calls for. Like I usually double the recipe when I make them and I use about 1 – 1 1/4 cups of almond flour when doubling the recipe.

    • Erin replies to Kelly
      November 21, 2019 @ 7:44 pm

      Oh interesting that you’re almost halving the almond flour! I’ll have to try them that way and see how they compare. Thanks for the tip! I’m so glad that you think they’re the best (with your change!). Thanks as always for your feedback. :)

  • Nicole says
    November 9, 2019 @ 2:22 pm

    Hi I just made your cookies last night and they are DELISH! My sister wants to make them but can’t have almond flour and I was wondering if there was a substitute for that flour?


    Again… SOOOO GOOD!

    • Erin replies to Nicole
      November 11, 2019 @ 7:53 pm

      Hi! I’m happy you enjoyed them. :) Can she have other nut flours? Hazelnut flour / meal should work fine! Unfortunately there aren’t any non-nut subs for almond flour but I link to my all coconut flour version of these cookies in the post. :)

  • Terri says
    November 4, 2019 @ 9:49 pm

    How is the nutritional value broken down

    • Erin replies to Terri
      November 11, 2019 @ 7:43 pm

      You could use this recipe analyzer for the nutritional profile.

  • Terri says
    November 2, 2019 @ 10:39 pm

    Can dough be ftozen

    • Erin replies to Terri
      November 3, 2019 @ 8:54 pm


  • Dee
    October 18, 2019 @ 2:09 am

    Thank you for this paleo chocolate chip cookie recipe! I’ve tried a couple of different paleo chocolate chip cookie recipes, and they were good but the cookies were soft. I missed the crunchiness of the “standard” chocolate chip cookie until I tried your recipe – wonderful! I took a batch to the Bible study group I attend, and they said “these cookies are good!” I made them small enough to make 12 and they were still a good size. I came home with an empty container. This recipe will be my go-to when it’s time to make more chocolate chip cookies!

    • Erin replies to Dee
      October 22, 2019 @ 9:51 pm

      Yay! I’m glad that you have a new go-to. :) And how awesome that the study group enjoyed them and ate them all up! Thanks for your feedback. :)

  • Juvelyn Ortiz
    October 12, 2019 @ 4:03 am

    OMG! You are right! It is really PERFECT! I just made it tonight and my teenager keeps coming back for more cookies while it is still on the cooking rack! I love love it!!!

    • Erin replies to Juvelyn Ortiz
      October 17, 2019 @ 7:10 pm

      Haha, yay! So glad you and your kid enjoyed them! Thanks for your comment. :)

  • Nova Taylor
    October 9, 2019 @ 8:35 am

    This looks so yum that I cant wait to have one right away. But I can’t have one because I m on diet. I will surely have this once I m done with diet or will have a cheat day in between ;)

    • Erin replies to Nova Taylor
      October 14, 2019 @ 10:08 pm

      I hope it’ll be worth the cheat! ;)