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. :)

Click here to share the video on Facebook!

Perfect Paleo Chocolate Chip Cookies (vegan option, grain-free, gluten-free, dairy-free)

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Rated 5.0 by 217 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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1273 comments on “Perfect Paleo Chocolate Chip Cookies (vegan option, grain-free, gluten-free, dairy-free)” — Add one!

6 comments are awaiting moderation!

  • ANGEL B. says
    June 19, 2018 @ 2:26 am

    I have made these with brown sugar and butter and couldn’t stay out of them. Best cookies ever. I have to do keto now so this time I used butter, Sukrin gold (brown sugar sub) and Know Better mini chocolate chips. They are good like that but not as amazing as the other way. But thank you for a recipe I could modify and stick to keto.

    Reply
    • Erin replies to ANGEL B.
      June 19, 2018 @ 8:52 pm

      You’re welcome! I’m happy that you enjoyed them and that your keto version worked out okay! Thanks for sharing how you made them low-carb. :)

      Reply
  • Ali Gottsegen
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    June 18, 2018 @ 3:46 am

    literally THE BEST paleo chocolate chip cookies EVER!!! I served them to my friends without telling them what they were and they all LOVED them!! I have already made this batch 2xs and will continue forever!!

    Reply
    • Erin replies to Ali Gottsegen
      June 19, 2018 @ 8:51 pm

      Aww, yay! So happy that you’ll make them forever and that your friends loved them! Thanks a bunch for your feedback. :D

      Reply
  • Mary Balderston
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    June 14, 2018 @ 7:52 am

    Hi Erin, I made these cookies tonight for our vacation! I made the butter and coconut sugar version. I am very very pleased about how they turned out. They taste wonderful! The texture is wonderful. They look like chocolate chip cookies :)

    Thank you from a little boy and his mother who can’t make glutenous cookies!

    Reply
    • Erin replies to Mary Balderston
      June 19, 2018 @ 8:08 pm

      Hi Mary! I had to laugh at your comment about them looking like chocolate chip cookies (I guess instead of blobs like some other GF cookies look ;)) I’m so happy that you and your son liked them. You’re welcome for the recipe and thank you for your feedback!

      Reply
  • Ashlee
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    June 14, 2018 @ 1:44 am

    I doubled this recipe and placed in an 8×8 pan. I used about 4 dark chocolate squares and chopped them up instead of chocolate chips and used coconut oil. Baked for 25 minutes and they turned out great!!! My husband said, “now these bars are spot on!” That’s a compliment :) thanks for the recipe!

    Reply
    • Erin replies to Ashlee
      June 19, 2018 @ 8:06 pm

      You’re welcome! I love these in bar form and am happy that you do, too! And awesome that your husband approved of them. :) Thanks a bunch for your comment!

      Reply
  • Ciara
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    June 11, 2018 @ 7:55 pm

    Excellent! Just made these and I’m impressed. I accidentally left out the baking soda but it is tasty nonetheless. I’ll have to try these again!

    Reply
    • Erin replies to Ciara
      June 11, 2018 @ 8:54 pm

      I’m happy to hear that they came out well without the baking soda! Hopefully you’ll like the texture even more with it. :) Thanks for your comment!

      Reply
  • Missy says
    June 5, 2018 @ 3:55 pm

    These are delicious!!!! I used Earth Balance spread to cut the fat and substituted a stevia/Erythritol blend that i love to cut the sugar. Rolled into a log and froze and then sliced and baked. Super yummy. Thank you so much for the awesome cookies.

    Reply
    • Erin replies to Missy
      June 5, 2018 @ 8:40 pm

      You’re welcome! I’m happy to hear that your sugar sub worked. :) What brand was it? Someone else was asking how to make them low-carb! Thanks a bunch for your comment.

      Reply
      • Missy replies to Erin
        June 6, 2018 @ 4:09 pm

        It’s called Natural Mate stevia & erythritol fortified with okra and pumpkin. It is AMAZING…no aftertaste at all. Incredible for baking. I got it on Amazon and the price is super reasonable. I’m addicted!! Even my junk food loving husband likes treats made with it.

        Reply
        • Erin replies to Missy
          June 7, 2018 @ 8:17 pm

          Fortified with okra and pumpkin?! Wow. That’s pretty unique. :D I’m off to check it out! I don’t like the aftertaste in the low-carb sweeteners I’ve tried so that sounds good. Thanks a bunch for letting me know!

  • Nicole says
    June 4, 2018 @ 4:52 am

    I made this several times and omg these are so delicious ! I made it for my coworkers and they couldn’t believe it was paleo. I was wondring if i could use stevia intead of sugar for this. Im doing a keto diet now and need to cut carbs. Thanks!

    Reply
    • Erin replies to Nicole
      June 5, 2018 @ 8:31 pm

      So happy you and your co-workers like them. :) I can’t use low-carb sweeteners (I react to them) so I unfortunately have no idea. Sorry I couldn’t be more helpful!

      Reply
    • Erin replies to Nicole
      June 5, 2018 @ 8:35 pm

      Whoops. Sorry, I accidentally pasted a link in the comment that I didn’t mean to! But I just saw another commenter say that they used a stevia / Erythritol blend in the cookies and that it worked. Hope that helps!

      Reply
  • Melinda says
    June 3, 2018 @ 10:55 pm

    Taste was excellent but mine came out very soft and would fall when picked up :(

    Reply
    • Erin replies to Melinda
      June 5, 2018 @ 8:26 pm

      Even after they cooled? You’re the first person to say that so I’m thinking either they were still warm or something went wrong. Did you make any changes or subs?

      Reply
  • Deb says
    June 2, 2018 @ 5:56 am

    These cookies are INCREDIBLE!! I’ve made them a ton, but I’m following a macro-nutritional plan now, can you tell me the breakdown of carbs/fats/proteins in one serving of these delicious cookies please?

    Reply
    • Erin replies to Deb
      June 2, 2018 @ 8:21 pm

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

      Reply
  • Denise says
    May 5, 2018 @ 11:14 am

    Would love to make these, but unsure of not ingredient. In the video it shows dry milk being put in. I don’t see dry milk in the ingredient list. Any help would be appreciated. Thank you!

    Reply
    • Erin replies to Denise
      May 6, 2018 @ 9:06 am

      Sorry for just now seeing this! The video says dry mix (so the flour, baking soda, etc.), not dry milk. :) Hope you’ll enjoy the cookies!

      Reply
      • Denise replies to Erin
        May 6, 2018 @ 3:14 pm

        Oh my word!!!! Well, I’m a ding dong!! Guess that’s what happens when you are watching things in the early morning hours. I’m so sorry! Please feel free to delete my comment so that it doesn’t mess others up.

        Reply
        • Erin replies to Denise
          May 6, 2018 @ 9:17 pm

          Haha. No need to be sorry! Other people have asked me the same so I’ll keep your comment so other people wondering the same thing will already have their answer. ;)

  • Tonya Adams says
    April 22, 2018 @ 9:28 pm

    These cookies are so good it’s ridiculous. I never expect healthier cookies to taste as good as unhealthy cookies, but man, these do. Even my kids and hubby loved them, which rarely happens. Amazing!

    Reply
    • Erin replies to Tonya Adams
      April 23, 2018 @ 6:03 pm

      So happy to hear that your wife and kids enjoyed them, too! :) Thanks for your comment.

      Reply
  • Cara says
    April 21, 2018 @ 11:58 pm

    I just made these now according to the recipe using Bobs almond flour and coconut oil that was firm and used brown sugar and a chia egg like you instructed. My dough seemed to be leaking moisture or oil. Any ideas why?

    Reply
    • Cara replies to Cara
      April 22, 2018 @ 1:07 am

      Ok so they finished cooking a cooled and although they look fine they taste really oily. I’m stumped

      Reply
      • Erin replies to Cara
        April 23, 2018 @ 6:03 pm

        One more thought! Did you weigh your ingredients? I don’t pack my cups but maybe your cup of almond and coconut flour are lighter than mine.

        Reply
    • Erin replies to Cara
      April 23, 2018 @ 6:01 pm

      If the coconut oil was firm, I’m really not sure. Every summer (and only in the summer!), I get a few comments like this. Normally they say they didn’t see my note about the coconut oil. Did you make any changes at all to the recipe? Or did you leave it out for a while at room temperature?

      Reply
  • Jess says
    April 19, 2018 @ 3:31 am

    I made these according to the recipe, using coconut oil and coconut sugar. The almond flour wasn’t blanched but a fine powdered kind but I don’t know if it made much difference. I made 16 smaller cookies measured by 2 tablespoons and baked for 9 minutes. They came out nice but a little thicker than I expected. Overall a great recipe! Thanks

    Reply
    • Erin replies to Jess
      April 21, 2018 @ 10:19 am

      I’m happy you enjoyed them! Was the almond flour really powdery? Was it called defatted or deoiled, by any chance? Because that would explain why they came out thicker than expected. Thanks for your comment. :)

      Reply
      • Jess replies to Erin
        April 21, 2018 @ 3:23 pm

        Hi Erin,

        The almond flour was “finely ground” and yes fluffy and powdery but I don’t mind the difference in texture. :)

        Reply
        • Erin replies to Jess
          April 23, 2018 @ 6:00 pm

          Well as long as you liked them then all is good, I guess. :) Thanks for your feedback!

  • 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
    • Yvette replies to Corinna
      April 20, 2018 @ 10:34 pm

      I figured it out using a recipe calculator. If you make 8, they’re 412 calories per cookie (that was with 72% dark chocolate chips and butter and coconut sugar). 32.9g fat, 27g carbs, 8.4g protein

      Reply
      • Erin replies to Yvette
        April 21, 2018 @ 10:23 am

        Thanks for sharing!

        Reply
        • Yvette replies to Erin
          April 24, 2018 @ 3:13 am

          I finally made the cookies and O…M…G. I froze the dough after scooping out balls and flattening them slightly, then baked half of them straight from the freezer the next day. I’m glad I only baked 4 cookies because they were so good that we ate them all!! The almond and slight coconut flavors really make these even better than regular chocolate chip cookies. They were crispy in the edges and soft in the muddle with all that gooey chocolate. They are really good when they’re still warm.

        • Erin replies to Yvette
          April 28, 2018 @ 8:14 pm

          Awesome! I’m so happy that you enjoyed them and liked them even more than regular chocolate chip cookies. :) Thanks for your feedback!

  • 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!

        • Cathrine replies to Cathrine Waage
          April 18, 2018 @ 8:41 pm

          I ordered from Iherb.com :-) Thank you for helping, and for sharing your recipes :-)

        • Erin replies to Cathrine
          April 21, 2018 @ 10:17 am

          You’re welcome! And I order from iHerb, too. :) Thank goodness for their low shipping rates! So much cheaper than having my parents send me stuff from the US. Good luck with the next batch!

  • 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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    says
    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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    says
    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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    says
    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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    says
    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
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        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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