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 updated the pictures and added a video. Recipe’s still exactly the same! Also, people have been asking for an all coconut flour version of this recipe so I made these chocolate chip coconut flour cookies and they’re just as delicious as the recipe below!

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 2.5 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)

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Rated 5.0 by 213 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!

Ingredients

  • 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 (here's how to make almond butter)
  • 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)

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 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.

Notes

  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.

Recipe by  | www.texanerin.com

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1232 comments on “Perfect Paleo Chocolate Chip Cookies (vegan option, grain-free, gluten-free, dairy-free)” — Add one!

7 comments are awaiting moderation!

  • Corinna
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    April 17, 2018 @ 7:28 pm

    These are amazing! Does anyone have the nutrition on them? I used a generic paleo cookie in my fitness pal so I am just hoping it’s not way off so I can keep eating one a day :)

    Reply
    • Erin replies to Corinna
      April 18, 2018 @ 8:06 pm

      I don’t but you could use this recipe analyzer if you’d like for that info. :) So happy that you like them!

      Reply
  • Becca says
    April 17, 2018 @ 3:43 am

    These cookies are amazing! Thanks so much for this recipe! I did smaller cookies and baked for 9 minutes and they came out perfectly. This was my first time baking paleo cookies and I’m so happy they turned out so well.

    Reply
    • Erin replies to Becca
      April 18, 2018 @ 7:57 pm

      You’re welcome! I’m happy that your first paleo baking adventure went well. :) Thanks for your comment!

      Reply
  • Cathrine Waage says
    April 13, 2018 @ 7:15 pm

    Hi 😊 I’ve made these three times, but every time they turn out flat, they just melt on the baking sheet and transform into one huge flat cookie…. 😂 What am I doing wrong?
    Best wishes from Norway 😊

    Cathrine

    Reply
    • Erin replies to Cathrine Waage
      April 13, 2018 @ 7:29 pm

      Hej hej! (or maybe that’s just Swedish? :)) This is the first time anyone has mentioned them transforming into one huge cookie! I think you may have some ingredients issues. Did you use ground and blanched almonds or a powdery flour (maybe called Mandelmjöl?) In Germany, we have something called Mandelmehl and it’s not what we call almond flour in English. The coconut oil wasn’t at all melty, was it? Does your chocolate become super melty? I’ve had that issue once, but it didn’t really it turn into one big cookie. I hope we can figure this out! Did you make any subs?

      Reply
      • Cathrine Waage replies to Erin
        April 18, 2018 @ 8:39 am

        Hei hei Erin (almost like swedish) 😊 I used ground, blanched almonds. The mandelmel sold here is fat-reduced, so I didn’t want to use that. The coconut oil was not drippy, and I used the semi-sweet chocolate mini chips from Enjoy Life. The only sub I made was that I only had homemade vanilla extract, which honestly smells more of rum than vanilla… Maybe I just wasn’t precise enough when measuring? Too much fat maybe…? Well, I’m not going up, and the entire batch disappeared in 30 minutes, even if they were flat… 😂

        Reply
        • Cathrine Waage replies to Cathrine Waage
          April 18, 2018 @ 8:40 am

          *giving up* 😊

        • Erin replies to Cathrine Waage
          April 18, 2018 @ 8:35 pm

          The extract definitely wasn’t the issue. If you accidentally added too much fat or not enough flour, that could be it. I hope you’ll give it another go! And where did you get Enjoy Life chocolate chips from?! I wish we had them here in Germany!

  • Heather
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    April 13, 2018 @ 3:21 am

    These are amazing!! I cant stop eating them! You should put a warning on this recipe “may be addicting!” Thank you! This will be my go to cookie recipe from now on.

    Reply
    • Erin replies to Heather
      April 13, 2018 @ 7:23 pm

      Haha. You’re welcome! I’m happy to hear that they’re your new go-to cookie recipe. :) Thanks for your comment!

      Reply
  • daran
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    April 11, 2018 @ 5:12 pm

    These were quite delicious but do you know what would have made them SO oily? I used room temp Kerrygold butter and Kirkland almond butter (which is somewhat oily). I’m talking dripping in oil after mixing.

    Reply
    • Erin replies to daran
      April 13, 2018 @ 7:19 pm

      Hmm. The only time that people have mentioned the dough being oily is if they used slightly melty fat. If the butter wasn’t melty, then the dough shouldn’t have been too oily. Did you make any subs at all? Does chilling the dough help? Chill and then mix again perhaps?

      Reply
      • daran replies to Erin
        April 15, 2018 @ 9:46 pm

        The butter was very room temp but not melty. I used every ingredient to the tee and even measured by weight. However, now that I think about that, some things seemed to be more that way than what it would have been if I went by measurement. I even chilled the dough. But even though the dough was oily the cookies were almost the opposite of of people saying theirs melted flat…if I didn’t flatten mine by hand they would have probably stayed in a ball shape!

        Reply
        • Erin replies to daran
          April 15, 2018 @ 9:52 pm

          In about 600 reviews, I’ve gotten one person saying that theirs melted flat and I’m pretty sure that’s because of an ingredients issue (they live in Norway). So I’m not really sure what the problem with your batch could have been if you went by weight and didn’t make any subs. What brand of almond flour did you use?

      • daran replies to Erin
        April 16, 2018 @ 3:05 am

        Mine did not go flat at all…they pretty much stayed the exact shape as they went in the oven. My only issue was oiliness…and there is no doubt that the oil was nut butter oil. It has happened to me before when making “healthy” nut butter cookies. What kind of almond butter or nut butter do you use? My almond flour was Blue Diamond finely sifted and coconut flour was Trader Joe’s.

        Reply
  • Raquel says
    April 11, 2018 @ 4:32 am

    These are our favorite new cookies! Just made a batch chilling in the fridge. I was really impressed. I happened to have on hand Nutzo butter, no added oil or sugars a great addition, extra crunch and flavor. I used good Icelandic sea salt. Thank you!

    Reply
    • Erin replies to Raquel
      April 13, 2018 @ 7:18 pm

      You’re welcome! I’m happy that you enjoyed them. :)

      Reply
  • Rickey Riggen
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    April 9, 2018 @ 1:42 am

    Oh my gosh! Thank you for this recipe. These cookies are simply amazing, the best I’ve ever had. I made them with brown sugar as I couldn’t find coconut sugar. I can’t wait to get some coconut sugar so I can make them again. Love the texture.

    Reply
    • Erin replies to Rickey Riggen
      April 10, 2018 @ 6:32 pm

      You’re welcome! I’m thrilled you liked them so much. :) Brown sugar works just as well so if you can’t get coconut sugar, no big deal! Thanks for your feedback. :)

      Reply
  • Carly
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    April 2, 2018 @ 11:08 pm

    Made these today and I am so happy with the outcome! I used the almond flour and coconut flour from the winco bulk bins. I didn’t realize it needed almond butter and your recipe said not to use PB, BUT I did….because I had begun and that’s all I had. I used Adams all natural. I used coconut sugar and, since we do dairy and are GF only, I used butter. I refrigerated my dough and they kept their shape perfectly. So glad I tried this recipe! This is my new go to for c.c.c.
    Thanks for making GF and refined sugar free people’s lives a litter easier and enjoyable!!

    Reply
    • Erin replies to Carly
      April 5, 2018 @ 11:11 am

      You’re welcome! I’m happy peanut butter worked out well for you. Thanks for sharing the brand! I’ve tried homemade so many times in these cookies and they just don’t taste very good in comparison to the almond butter version. And I don’t even like almond butter on its own! Thanks a bunch for your comment. :)

      Reply
  • Jane says
    April 2, 2018 @ 7:33 pm

    These are the best cookies I’ve ever made! Weighing the ingredients is the key. Thank you so much for the recipe**********

    Reply
    • Erin replies to Jane
      April 5, 2018 @ 11:06 am

      I agree that weighing is important! Hooray for grams. :) And you’re welcome! Thanks for your comment. :)

      Reply
  • Heather says
    March 28, 2018 @ 9:28 am

    These cookies are OUTSTANDING! I had to use almond meal instead of almond flour but they came out just a little textured which I really liked. Also used butter and soft brown sugar. Just baked my second lot as the first batch was gone in two days! Won’t be buying supermarket cookies again after tasting these! Soooo worth the (little) effort of baking them! ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️

    Reply
    • Erin replies to Heather
      March 28, 2018 @ 8:42 pm

      Aww, yay! I’m so happy that you no longer have to buy store-bought cookies again. :) Thanks so much for your nice comment!

      Reply
  • Beth says
    March 28, 2018 @ 2:52 am

    These cookies are delicious!!! I used butter and coconut sugar, and then followed the recipe exactly. I was able to get 20 nice sized cookies. I baked them for 11 minutes and they were perfect! So glad I found this recipe, and I will be saving it to my favorites for future use!

    Reply
    • Erin replies to Beth
      March 28, 2018 @ 8:44 pm

      I’m happy you found it, too and that you’ll be making them again! Thanks for your feedback. :)

      Reply
  • AJ
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    March 24, 2018 @ 11:04 pm

    These cookies are awesome! I have been making them for a few years now and I like them as much today as I did the first time. I switch between cacao butter and coconut oil for the fat. I have even mixed the two. It just makes the flavor a tad more chocolaty. Another mod I do is to use mixed nut butter vs almond butter. I make my own from a container of deluxe mixed nuts. Throw the m into the food processor and crank it up for a couple minutes. Easy peasy!

    I make these in 2 TBSP scoops per cookie or the entire batch in a spring form pan to make a giant cookie that gets wedged into portions. Great stuff!

    Reply
    • Erin replies to AJ
      March 27, 2018 @ 9:29 pm

      Oh my. Cacao butter! That sounds like a delicious change. Thanks for the tip! And great to know that it works well in a spring-form pan. :) I’m happy to hear that you’ve been enjoying them! Thanks a bunch for your feedback.

      Reply
  • Shannon
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    March 17, 2018 @ 12:01 am

    These are fabulous! I’ve made a bunch of grain free chocolate chip cookies and these do have a wonderful texture. And – they don’t get soggy… Amazingly we have a couple left after a week and they are still kind of crunchy. Thank you for a fabulous recipe!

    Reply
    • Erin replies to Shannon
      March 24, 2018 @ 1:29 pm

      You’re welcome! A cookie that doesn’t get soggy is always a good thing. ;) Thanks for your comment and sorry for just now seeing it!

      Reply
  • Kristin says
    March 15, 2018 @ 7:36 pm

    I made these today and they are definitely the best tasting and BY FAR the best looking paleo chocolate chip cookies I have made. They look like normal cookies and I have not been able to achieve a beautiful looking paleo cookie. These look amazing af taste amazing. The only thing is, I used coconut oil and they held up well and didn’t spread too much, but they are kind of greasy. Do you think they would work with half butter half coconut oil?

    Reply
    • Erin replies to Kristin
      March 23, 2018 @ 9:51 pm

      So sorry for just now seeing your comment! I don’t know how I missed it. I’m happy to hear that you liked the cookies. :) You can use all coconut oil or all butter or a combination of the two. I hope that’ll work better for you. :) Thanks a bunch for your comment!

      Reply
  • Carol Boris says
    March 8, 2018 @ 6:20 pm

    These cookies are terrific! The first batch I made I used coconut oil, the second batch I made I used ghee. I believe the ghee made them even better. So so good!

    Reply
    • Erin replies to Carol Boris
      March 10, 2018 @ 9:23 pm

      It’s great to know that ghee works well! I think a few of the commenters have asked about that so now I know. Thanks for the tip and your feedback. :)

      Reply
  • Andreza Owens
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    March 7, 2018 @ 11:36 pm

    What would you do for an egg substitute?

    Reply
    • Erin replies to Andreza Owens
      March 8, 2018 @ 9:01 am

      It’s listed in the recipe and in the post. :) I used 1 chia egg.

      Reply
      • Andreza Owens replies to Erin
        March 8, 2018 @ 4:59 pm

        Ugh! I read the recipe too fast. Thank you for responding to my silly question. Everyone who tried it LOVED IT!!!

        Reply
        • Erin replies to Andreza Owens
          March 10, 2018 @ 9:21 pm

          Haha. No problem! And yay! So happy that the cookies were loved. :)

  • Stacy says
    March 7, 2018 @ 8:51 pm

    I love these and actually prefer them over “regular” chocolate chip cookies. Have you tried them as a bar? Thanks!

    Reply
    • Erin replies to Stacy
      March 8, 2018 @ 9:02 am

      Hi there! I have but I don’t remember the baking time (sorry!). So happy you prefer them over regular cookies! Thanks for your comment. :)

      Reply
  • Felicia says
    March 6, 2018 @ 8:57 pm

    If I bought a jar of Natural almond butter would that work just as well as homemade. Some I have seen has 16g of fat or 1g of sugar.

    Reply
    • Erin replies to Felicia
      March 8, 2018 @ 9:12 am

      It would! Just make sure that it doesn’t have added fat or sugar. So under ingredients it should say almonds and maybe salt. Enjoy! :)

      Reply
  • Becky
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    March 4, 2018 @ 9:09 pm

    These are the WORLD’S BEST GF CHOCOLATE CHIP COOKIES. Trust me, I’ve tried 100 GF recipes, now I’ll stop looking. LOVE THEM!!!! I’m really too tired to cook today, but then I ran across the pic and remembered how delish they were when I made them a couple of weeks ago, and now I’m off to the kitchen!! AWESOME!

    Reply
    • Erin replies to Becky
      March 8, 2018 @ 9:23 am

      Yay! I’m so happy that you think they’re the best GF chocolate chip cookies! :D I hope that they were worth making despite your tiredness. :) Thanks for your comment!

      Reply
  • Andrea Radowitz says
    March 2, 2018 @ 11:08 pm

    I made these yesterday and I used natural peanut butter with the butter and brown sugar and they were fabulous!!!! I can’t imagine how they could be better with the almond butter but I will give it a try one day. I’m making them again tonight with the peanut butter to bring to the grandchildren tomorrow!!!! Thanks so much! ❤️❤️❤️❤️❤️

    Reply
    • Erin replies to Andrea Radowitz
      March 3, 2018 @ 4:01 pm

      You’re so welcome! I hope that your grandchildren enjoyed the cookies, too! And I’m happy you liked them with peanut butter. :) Thanks a bunch for your comment!

      Reply
  • Kara Carper says
    February 27, 2018 @ 4:48 am

    My 6 year old and I just made these and they are phenomenal. We made the butter/brown sugar version. All we had was sunflower seed butter and they turned out great. 12 mediucm sized cookies baked for 12 minutes was perfect. Super buttery, soft and chewy on the inside. It’s going to be hard not to eat them all at once!

    Reply
    • Erin replies to Kara Carper
      March 3, 2018 @ 3:29 pm

      I agree that they’re hard not to eat all at once! I hope you managed to not eat them all on the same day. ;) That’s great that they worked out well with sunflower seed butter! Thanks a bunch for your comment.

      Reply
  • Heather Wood says
    February 24, 2018 @ 4:48 am

    Could you make these Keto using Swerve for the sugar and Lily’s chocolate chips? We made them as directed and they were AMAZING!! With Kerrygold butter, OMG! I couldn’t be left alone with the tray or they would have been GONE! Especially as they were starting to cool a little and were crispy on the outside and goooooey in the middle. Soooo good!

    Reply
    • Erin replies to Heather Wood
      February 25, 2018 @ 9:52 pm

      I tried Swerve and didn’t have good luck but if you look through the comments, some people shared their low-carb versions. :) So happy that you enjoyed them! Thanks for your comment. :)

      Reply
  • 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.

    Reply
    • 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.

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

    Can you freeze some? Im a solitary human :)

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

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

      Reply
      • Andrea replies to Erin
        March 8, 2018 @ 7:08 pm

        If you were to freeze the dough balls, how long would you bake them from frozen? Would you also use the same temp? Or would you recommend bringing them back to room temp first?

        Reply
        • Erin replies to Andrea
          March 10, 2018 @ 9:25 pm

          I think you’d just need to add a minute or two. Just watch them to make sure! Use the same temp. Don’t bring to room temp since the dough should be chilled and firm. You could let the dough sit in the refrigerator overnight.

  • Erika
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    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!

    Reply
    • 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.

      Reply
  • 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.

    Reply
    • 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.

      Reply
  • Kristin
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    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.

    Reply
    • 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. :)

      Reply
  • 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!

    Reply
    • 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. :)

      Reply
      • 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! :)
        ❤️❤️❤️❤️❤️

        Reply
        • 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???

    Reply
    • 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.

      Reply

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