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 228 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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1326 comments on “Perfect Paleo Chocolate Chip Cookies (vegan option, grain-free, gluten-free, dairy-free)” — Add one!

5 comments are awaiting moderation!

  • sugrfree
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    August 17, 2018 @ 6:19 am

    Just made these with a few substitutions and they were great! Everybody in my house liked them, even those that don’t always like sweets or cookies.
    I used xylitol instead of coconut sugar and chocolate chunks instead of chips. I used a tablespoon to portion out each cookie & 11 mins was the perfect baking time for them. They didn’t spread that much, so I got away with putting them and inch or two apart instead of four inches apart.
    Thank you so much for the great recipe! 😃

    Reply
    • Erin replies to sugrfree
      August 17, 2018 @ 11:09 am

      You’re welcome! It’s great that your sugar-free version came out well. :) What brand of xylitol did you use? Thank so much for sharing your version with us!

      Reply
  • Denise McMahan says
    August 14, 2018 @ 2:40 am

    Hi. I have a sugar substitute that is a stevia/erythritol blend. Do you think I could substitute this in your recipe? If so, how much do you think I should use?
    Thank you!

    Reply
    • Erin replies to Denise McMahan
      August 16, 2018 @ 8:34 pm

      Hi! I just responded to your other comment. I’m guessing 6 tablespoons would work here but since I haven’t tried it, I really can’t say. I’ve tried a low-carb version of these cookies and they fell apart and weren’t chewy so I’m not super hopeful. :(

      Reply
  • Jamie
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    August 11, 2018 @ 6:43 pm

    These cookies are the best I have ever made! I’d take these over the nestle recipe I grew up on any day! It has been over 3 years since I’ve had gluten, but even my family members who eat the standard American diet thought these were amazing. Seriously, do make them already! Oh and tip, I always double the batch because one batch is never enough!!

    Reply
    • Erin replies to Jamie
      August 13, 2018 @ 3:12 pm

      Doubling the batch is definitely a good idea. ;) I’m so happy that they were enjoyed by everyone! It’s always great to hear that people who can eat gluten liked the cookies, too. Thanks for your comment. :)

      Reply
  • Maria
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    says
    August 6, 2018 @ 10:32 pm

    Omg! These are absolutely delicious. These are better than Starbucks cookies. I don’t feel guilty eating these. My kids totally enjoys them. We will be making these cookies more often. Your the best. Thank you for the recipe.

    Reply
    • Erin replies to Maria
      August 9, 2018 @ 9:10 pm

      Better than Starbuck’s?! Wow. I’ve never had them but I’ll take it as a big compliment. Thank you! :D I’m so happy you and your kids enjoyed them! Thanks a bunch for your comment.

      Reply
  • Donna says
    August 2, 2018 @ 4:33 pm

    In the recipe video you add dry milk, but in your recipe it doesn’t state it in there. Which is correct? I’m assuming no dry milk as that’s not Paleo friendly.

    Reply
    • Erin replies to Donna
      August 2, 2018 @ 9:00 pm

      It says “dry mix,” not dry milk. :)

      Reply
  • Celina says
    August 1, 2018 @ 12:25 am

    Hi, would you happen to have the calorie count for this recipe? Thank you.

    Reply
    • Erin replies to Celina
      August 1, 2018 @ 3:15 pm

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

      Reply
  • T Davis
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    says
    July 31, 2018 @ 10:38 am

    These are my new GO TO for chocolate chip cookies! I love that I can feed my family a delicious snack that has healthier ingredients. Thank you, Erin!!

    Reply
    • Erin replies to T Davis
      August 1, 2018 @ 3:12 pm

      Oh, hi! Nice to see you over on this recipe. :) And so great that they’re your new go-to recipe! Thanks again for your comments. :)

      Reply
  • Gabriela Sullivan says
    July 29, 2018 @ 5:38 am

    Can you sub almond flour for all coconut flour? Also, can a milled flax egg be used instead of a chia seed egg for vegan substitute?

    Reply
    • Erin replies to Gabriela Sullivan
      July 29, 2018 @ 11:04 am

      You can with certain changes. I link to the coconut flour version in the second paragraph and I’m assuming flax eggs would work but I haven’t tried it (I talk about that in the coconut flour cookies post).

      Reply
    • Lien
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      replies to Gabriela Sullivan
      August 16, 2018 @ 11:15 am

      I subbed the coconut flour with cricket flour (yes, ground up crickets) and got good results. I made it with coconut oil and eggs and portioned them out and then froze them before baking. I baked the first batch at 325 in a convection oven and it spread quite a bit so I baked the next batch at 350 (convection oven) and it still spread but much less.

      The cricket flour as a slightly nutty taste so it pared well with the almond flour. It also absorbs a lot of liquids like coconut flour so it seemed be a good sub (by weight). Next time, though, I might try decreasing the coconut oil or increasing the coconut flour to get a bit more chewiness in texture.

      Reply
      • Erin replies to Lien
        August 16, 2018 @ 10:42 pm

        Thanks so much for the tip! That’s great to know. I’ve never baked with cricket flour so that’s something I’ll have to look into. Thanks again for sharing your coconut flour-free version with us! I’m happy it worked out well. :)

        Reply
  • Mary says
    July 28, 2018 @ 6:09 am

    Omg! Soo good. This is going to be my go to cookie recipe from now on. They are awesome ❤️❤️❤️❤️❤️

    Reply
    • Erin replies to Mary
      July 29, 2018 @ 11:01 am

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

      Reply
  • Ellen Travis says
    July 25, 2018 @ 8:08 pm

    Can I use maple syrup or honey in the recipe?

    Reply
    • Erin replies to Ellen Travis
      July 26, 2018 @ 8:32 pm

      Unfortunately not. It makes them very cakey and fall apart.

      Reply
      • Becca
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        replies to Erin
        August 3, 2018 @ 4:01 am

        I used agave! I just added maybe an extra tablespoon of coconut flour (since it’s so absorbant) to take it the extra liquid! I also chilled it for a bit in the fridge before rolling out to make sure the dough would hold, like you said. They came out perfect! Your recipe is amazing!!

        Reply
        • Erin replies to Becca
          August 5, 2018 @ 4:07 pm

          That’s great to know! So they were still really chewy? Not at all cakey? Thanks for letting me know how they turned out!

  • Danielle
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    July 24, 2018 @ 11:23 pm

    These cookies are DELICIOUS! I made them for a group of friends, some of whom are pretty picky, and the plate was cleaned! I made them a second time for a new mom, and she kept going on about how they were amazing, and couldn’t believe they were “healthy”!! Thanks for posting – It’s been added to my recipe book! :)

    Reply
    • Erin replies to Danielle
      July 25, 2018 @ 2:11 pm

      So nice of you to make them for a new mom! I’m happy that your other friends (especially the picky ones!) liked them, too. :) Thanks a bunch for your comment!

      Reply
  • Tracy says
    July 24, 2018 @ 8:43 pm

    These are AWESOME! Magical for someone who loves dessert but has started a Paleo lifestyle! Is there any way to gauge nutritional value on these, specially calories?

    Reply
    • Erin replies to Tracy
      July 25, 2018 @ 1:41 pm

      Woohoo! So happy that you found them to be magical. :D I don’t have that info but could use this recipe analyzer for the nutritional profile. Thanks for your comment!

      Reply
  • Melissa Margason says
    July 22, 2018 @ 4:04 pm

    Have you tried making these ahead and freezing the raw dough in balls? I usually make a massive batch of cookies and then freeze them and bake as needed. I generally thaw them overnight on the tray and then bake from the fridge.

    Reply
    • Erin replies to Melissa Margason
      July 22, 2018 @ 9:23 pm

      Yes, that’ll definitely work! Hope you’ll enjoy them. :)

      Reply
  • Alayna says
    July 15, 2018 @ 10:24 pm

    Can you sub anything for the coconut flour? My kiddos can’t do coconut. I’m also thinking of trying maple sugar instead of the coconut sugar.

    Reply
    • Erin replies to Alayna
      July 16, 2018 @ 6:38 pm

      Coconut flour isn’t interchangeable with any other flour as it absorbs so much more liquid. I think a few commenters have used oat flour but since I haven’t tried it, I’m not sure if the cookies come out like how they’re intended. Sorry about that. Maple sugar would work! Sounds delicious. :)

      Reply
    • Lien
      ♥♥♥♥♥
      replies to Alayna
      August 16, 2018 @ 11:19 am

      I subbed the coconut flour with cricket flour (yes, ground up crickets) and got good results. I made it with coconut oil and eggs and portioned them out and then froze them before baking. I baked the first batch at 325 in a convection oven and it spread quite a bit so I baked the next batch at 350 (convection oven) and it still spread but much less.

      The cricket flour as a slightly nutty taste so it pared well with the almond flour. It also absorbs a lot of liquids like coconut flour so it seemed be a good sub (by weight). Next time, though, I might try decreasing the coconut oil or increasing the coconut flour to get a bit more chewiness in texture.

      Reply
  • Sarah says
    July 14, 2018 @ 8:18 am

    First time making these I used brown sugar and it was good! Second time I used coconut sugar and they were even better!! Thank you for this, just started paleo and we’ve been struggling with cravings for desserts and this did the job!

    Reply
    • Erin replies to Sarah
      July 14, 2018 @ 9:00 pm

      Yay! I’m happy to hear that! I also like the slightly caramely taste that coconut sugar adds to goodies. Thanks for your comment! Good luck with paleo (I have lots more paleo desserts you might like :))

      Reply
  • Lauren
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    says
    July 12, 2018 @ 9:59 pm

    Hi Erin!

    I just made these for my hubby, and he loved them! I even lowered the sugar to 1/2 cup, and he was still raving about them. We just discovered he’s a bit gluten intolerant, so I’ll be keeping this recipe on hand for him. Thanks girl!

    Reply
    • Erin replies to Lauren
      July 15, 2018 @ 10:09 am

      Hi Lauren! Nice to hear from you. :D That’s great that they came out well with only 1/2 cup. I’ll have to try that, too! Thanks for your comment. :)

      Reply

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