Perfect Paleo Chocolate Chip Cookies (vegan / keto options)

These perfect paleo chocolate chip cookies are thick, chewy and have the perfect texture. Many of the reviewers have called these the best cookies ever and said that nobody had a clue that they were paleo! They also have vegan, keto and low-carb options. Thanks to Bob’s Red Mill for making today’s post possible!

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 chocolate chip 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!).

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. :)

Perfect Paleo Chocolate Chip Cookies (vegan, keto / low-carb options)

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Rated 5.0 by 262 readers
Perfect Paleo Chocolate Chip Cookies (vegan / keto options)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8 huge bakery-style cookies or 16 regular-sized cookies

Please read the 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, very tightly packed or brown sugar or Lakanto monkfruit sweetener for low-carb / keto4
  • 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 egg6 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.
  6. To make a chia egg, mix together 1 tablespoon of ground chia seeds and 2.5 tablespoons water. Let sit 5-15 minutes or until goopy like an egg.
  • For paleo: use coconut sugar, coconut oil, and paleo chocolate.
  • For dairy-free / vegan: use coconut oil and dairy-free chocolate.
  • For keto / low-carb: use Lakanto Monkfruit Sweetener. Golden and Classic work. Some consider it paleo, some don't.

Recipe by  | www.texanerin.com

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1498 comments on “Perfect Paleo Chocolate Chip Cookies (vegan / keto options)” — Add one!

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  • Rasheeda
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    August 7, 2019 @ 10:16 pm

    I made these last night. Three words. OMG. I cannot stop eating these. LOL I’m a cookie connoisseur and when I realized that gluten gave me the jitters, I wondered if I’d ever be able to enjoy my favorite dessert.

    Enter your website and your recipe.

    Only changes I made were to use ghee instead of coconut oil or butter. And I used a flaxseed egg instead of a real egg. In my humble opinion, a perfect chocolate chip cookie consists of crunchiness on the perimeter and gooeyness in the middle.

    I’ll admit though, I wasn’t a believer at first. I worried when these first came out the oven because they were soooo goeey. I honestly believed I did something wrong and worried if the lack of a real egg prevented them from binding properly. But I folded your advice, let them cool down completely and they solidified into the perfection that they now are…

    Next time I will use the coconut oil and see if they come out just as good. Do you think using coconut oil will cut down the crunchiness perimeter? Either way, worth a shot. And if it’s a winner, that’ll make it a truly vegan chocolate chip and the best one I’ve ever eaten in my life.

    Clearly, I’m a fan. I’ve never taken the time to write a comment on a recipe before but here I am. Thank you for sharing these amazing recipe with the world. May you be blessed, and your children, and your children’s children. 👏🏽😂

    Reply
    • Erin replies to Rasheeda
      August 13, 2019 @ 8:41 pm

      I’m so sorry for just now answering your super nice comment! I just got back from vacation. I’m really glad that you enjoyed the cookies so much. :) I’ve never used ghee so I’m not sure how that version compares to the coconut oil one. But I can say that they’re nice and crunchy on the outside! At least I think so. Thank you for taking the time to leave such a thoughtful comment! I really appreciate it. :) It made my day!

      Reply
  • Amanda
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    August 2, 2019 @ 7:00 pm

    Forgive me because I’m new to paleo/vegan baking, but I had a few questions. I made these last night and the flavor was incredible but my cookies were pretty gritty/grainy and crumbled when we tried to eat them. I followed everything exactly, but used dark brown sugar and a chia egg. Just curious if anyone can recommend an adjustment to try or maybe why they were that texture. Living in a small town I didn’t have any Bobs Red Mill almond flour, wondering if my almond flour maybe didn’t have the best texture to begin. Thanks so much in advance! This absolutely tastes like the perfect recipe!

    Reply
    • Erin replies to Amanda
      August 13, 2019 @ 8:16 pm

      Hello! I’m so sorry for just now replying to your question. I was on vacation and just got back. I’ve gotten a lot of feedback on this recipe but people haven’t really mentioned them being gritty. Do you have a scale? If so, I recommend using it to ensure that you’re not measuring out too much flour. That’s the only thing I can think of! Sorry I don’t have a more definite answer for you. I’m glad you enjoyed the taste, though! Thanks for your feedback and sorry again for my slow answer.

      Reply
  • Jill Roberts @ Wellnessgeeky.com
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    August 2, 2019 @ 11:31 am

    I made these paleo chocolate chip cookies for the super bowl party and it was a crowd favorite. Thanks in advance and also for sharing, Erin ;)

    Reply
  • Devon
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    August 2, 2019 @ 4:21 am

    Omg! These cookies are AMAZING! My kids and husband aren’t 100% paleo and these devoured these cookies!
    I used mini chocolate chips, 1/2 butter and 1/2 coconut oil, 1 tsp of vanilla extract, and 1/2 tsp of almond extract.

    Reply
    • Erin replies to Devon
      August 8, 2019 @ 8:13 pm

      Oooh, almond extract! I love adding that to sweets. :) Thanks for the tip and for your feedback! Sorry for my slow reply.

      Reply
  • Samantha says
    July 30, 2019 @ 2:53 am

    I baked these cookies and they look just like yours, however they tasted like they needed a lot more sugar and they seemed to taste oily. I used butter and coconut sugar. I followed the directions to a T. What could I have done wrong?

    Reply
    • Erin replies to Samantha
      August 8, 2019 @ 6:40 pm

      Hmm. I have a huge sweet tooth and think they’re pretty sweet and some people have said that these are actually too sweet for them so I’m thinking maybe you measured your coconut sugar differently than I do. Do you have a scale? If so, definitely use it next time! Or it could be that you packed the almond flour. That would also explain it!

      Reply
  • Audrey Stevenson says
    July 27, 2019 @ 7:06 pm

    How many carbs are in these cookies. A friend of mine said that there are about 12 carbs per cookie. Just wondering if you put this anywhere. :)
    Also, these are very good with white chocolate chips as well.

    Reply
    • Erin replies to Audrey Stevenson
      August 8, 2019 @ 6:37 pm

      I don’t have the calories but you could use this recipe analyzer for the nutritional profile. :)

      Reply
  • Rebecca says
    July 26, 2019 @ 4:09 am

    I’ve probably made these cookies 30 times! My family is obsessed! Best cookies ever!

    Reply
    • Erin replies to Rebecca
      August 8, 2019 @ 6:31 pm

      Woohoo! I’m so glad you think so! And wow, 30 times! Just like me. :D Thanks for your feedback and sorry for the slow reply!

      Reply
  • Scilla
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    July 19, 2019 @ 4:54 am

    I’m excited to try this recipe. I’ve been trying to avoid palm oil and came to the realization that every single Paleo storebought cookie has palm oil :[ So I’ll try making it from scratch this time.

    Reply
    • Erin replies to Scilla
      July 23, 2019 @ 7:25 pm

      I hope that you’ll love these as much as we did! I’d love to hear what you think. :) (and sorry for my slow reply!)

      Reply
      • Scilla Burton replies to Erin
        July 25, 2019 @ 4:17 am

        I’ll come back and let you know when I do try it :)

        Reply
  • Julia Stearns @ Healthirony
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    July 8, 2019 @ 6:42 pm

    These Perfect Paleo Chocolate Chip Cookies are so Instagrammable and adorable! As you know I made it a short while ago and it was lovely! Thx, Erin for sharing!

    Reply
  • Sara says
    July 4, 2019 @ 3:20 am

    I never post but I had to for this recipe. I have tried many different paleo chocolate chip recipes and this is by far the best one yet!!! I didn’t have almond butter so I used the MaraNatha no added salt/sugar peanut butter and it turned out great. Thanks so much for sharing your recipe!

    Reply
    • Erin replies to Sara
      July 10, 2019 @ 8:34 pm

      You’re welcome! And thanks for sharing your feedback. :) It’s great to know the specific type of peanut butter you used! Thanks for the tip. :)

      Reply
  • Jim
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    June 25, 2019 @ 11:37 pm

    Ive made several different paleo cookies and these were my winner. Fantastic recipe, they really do taste like a reg unhealthy cookie lol. Would doubling the recipe work or would there be any adjustments?

    Reply
    • Erin replies to Jim
      June 26, 2019 @ 9:03 am

      I’ve made up to 4x this recipe without issue! I’m really happy that you like them so much. :) Thanks for your comment!

      Reply
  • Ellie says
    June 23, 2019 @ 9:55 pm

    Very good recipe. Will try this out this week . Can we use ghee instead of butter? Also Can we use store bought almond butter ? Do they turn out ok if we skip almond butter ?

    Reply
    • Erin replies to Ellie
      June 24, 2019 @ 9:08 am

      Yes, yes and no. :) Hope you’ll enjoy them!

      Reply
  • Kendra
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    June 22, 2019 @ 6:44 pm

    These cookies are amazing! I just made them for the second time, this time using all butter. And!! I added one teaspoon of espresso powder to the dough. I’ve never done that before, don’t know what got into me but I’m so glad it did. Delicious! Thank you so much for this recipe.

    Reply
    • Erin replies to Kendra
      June 23, 2019 @ 8:36 pm

      You’re welcome! I’m definitely going to try espresso powder next time. Sounds so good! Thanks for your comment. :)

      Reply
  • Keshena
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    June 18, 2019 @ 1:27 am

    I love this recipe! It always comes out amazing! Crunchy on the outside and gooey in the middle even if I stuff it up or add different things or forget to combine things properly, they still come out perfect. Thanks for all the trialling to get the balance right. Definitely grateful for Bob’s Red Mill Almond flour, too!

    Reply
    • Erin replies to Keshena
      June 18, 2019 @ 8:07 pm

      I’m glad that it works well even when messing it up! :D You’re welcome for the trialing. It was tasty, at least. ;) Thanks so much for your comment!

      Reply
  • Catharine Pickard says
    June 16, 2019 @ 10:16 pm

    Just took 8 out of the oven. These are a winner. Perfect look, size, but most importantly taste! Used butter, coconut sugar, almond butter with almond chunks, and a little cocoa coconut almond butter(fancy). Going to serve them to husband , son, son in law for dessert!!

    Reply
    • Erin replies to Catharine Pickard
      June 18, 2019 @ 7:43 pm

      I’m happy that you liked them! I hope that the boys liked them, too. :) Thanks for your comment!

      Reply
  • Carrie S says
    June 14, 2019 @ 7:31 pm

    I made this today and they were delicious! My family has had to make some dietary changes for health reasons, we are now dairy, gluten and egg free. I used the nutiva shortening, Aquafab for the eggs (not fans of the flax eggs) and they turned out so well. Anyone looking for egg substitute definitely recommend the aquafab has the consistency of an egg white. I will definitely be making this one again.

    Reply
    • Erin replies to Carrie S
      June 18, 2019 @ 7:20 pm

      I’m so glad it worked out well! I think you’re the first to mention an aquafab sub for this recipe. It’s great to know that it works! Thanks for your feedback. :)

      Reply
  • Heidi
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    May 31, 2019 @ 4:38 am

    Hi! I made these last night (I was stoked because it’s rare I have ALL the ingredients) and they were fantastic. I made 8 big ones and absolutely LOVED the chewiness. The size was perfect – I was a little short on coconut sugar but that’s okay, it was still DELISH! My husband and I had one each and knew we couldn’t stop at that. I stopped myself before having 3 but it was hard.

    Reply
    • Erin replies to Heidi
      June 4, 2019 @ 7:40 pm

      Haha. Stopping at 2 is very admirable and impressive! I’m really happy that you liked them so much. :) Thanks for your comment!

      Reply
  • Theresa Bettison says
    May 18, 2019 @ 11:58 pm

    I was pleasantly surprised at how good these are, I used butter and the brown sugar option and they turned out very good. Will be one of my go sweets. Thanks for the recipe.

    Reply
    • Erin replies to Theresa Bettison
      May 27, 2019 @ 9:54 am

      I’m sorry for just now seeing your comment! I’m happy that you were surprised by their yumminess. :) Thank you for your feedback!

      Reply
  • Michele says
    May 18, 2019 @ 9:25 pm

    I have made these so many times that I know the recipe by heart. We always have them on hand. They freeze well so I double the batch. Subs I’ve made successfully: half almond butter/half tahini, cutting back the sugar to 1 cup (double recipe). Half almond flour/almond meal. I have also added coconut, nuts, dried cherries and use half chips and half a chopped unsweetened bar of chocolate. A great recipe as it’s flexible – my edits are generally based on using what I have hand. They always turn out delicious.

    Reply
    • Erin replies to Michele
      May 27, 2019 @ 9:53 am

      I’m sorry for just now seeing your comment! I’m really glad that all your edits have worked out well and I love that you’re able to always have them on hand. I can’t keep myself from them long enough to keep any kind of supply. ;) Thanks for your feedback!

      Reply
  • Shawn says
    May 17, 2019 @ 12:50 am

    Could I use a flax egg instead of chia egg?

    Reply
  • Matthew says
    May 16, 2019 @ 9:17 am

    These cookies are amazing, I just have one question. I’m wanting to make them for my mother in law who is diabetic. Can I use an artificial sweetener because the coconut sugar contains too much sugar and carbs? I chose to do the 16 smaller cookies and if I did my math right it comes out to 7.2g sugar and 8.1g carbs per cookie from the coconut sugar.

    Reply
    • Erin replies to Matthew
      May 19, 2019 @ 8:28 pm

      Hello and sorry for just now seeing your question! I haven’t made these with artificial sweetener but many of the commenters have with success. Do you have one that you use that’s a good replacement for brown sugar? If so, that’ll probably work in these!

      Reply
  • Gary says
    May 4, 2019 @ 8:14 pm

    Have you tried doing these as bars?

    Reply
    • Erin replies to Gary
      May 8, 2019 @ 8:37 pm

      Yes! A 8″x8″ pan works great.

      Reply
  • Julie says
    April 30, 2019 @ 3:18 pm

    I thought my baking days were over when my doc put me on a grain free/dairy free diet. But then I found this recipe. I made them with hazelnut flour and hazelnut butter since I am allergic to almonds. I chose to use coconut sugar and compromised by using 3 TBSP butter (because the one dairy thing I can have is organic butter) and 3 TBSP coconut oil. I also used bittersweet chocolate chips. Hubby said they are the best cchip cookies he’s ever had. I like them, too. Thanks.

    Reply
    • Erin replies to Julie
      May 8, 2019 @ 2:04 pm

      I’m so glad that you and your husband enjoyed them and that you have figured out that your baking days aren’t over! There are so many yummy grain-free and dairy-free recipes. :) An all hazelnut version sounds so tasty. Thanks for your comment!

      Reply
  • Kris
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    April 28, 2019 @ 1:33 am

    Do you have the nutritional value for these cookies? I’m most concerned about the carbs and fat?

    Reply
    • Erin replies to Kris
      May 4, 2019 @ 8:33 pm

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

      Reply
      • Suz replies to Erin
        May 4, 2019 @ 11:55 pm

        I can’t believe you won’t post nutritional values.

        Reply
        • Erin replies to Suz
          May 6, 2019 @ 1:26 pm

          I live in Germany and I’m legally not allowed to post nutritional information. I hope that’s an acceptable reason for you!

      • Emily replies to Erin
        May 19, 2019 @ 8:21 pm

        Erin, thank you for developing all of these amazing recipes and testing them out until they’re perfect, then posting all of your hard work here for us… for free! Every one I’ve tried has become a family favorite in my house! Your recipes make our healthy life a little sweeter!! xo

        Reply
        • Erin replies to Emily
          May 27, 2019 @ 10:04 am

          I’m sorry for just now seeing your super nice comment! Thanks for being so appreciative of the recipes and I’m really happy that they’ve become family favorites. :) Your comment made my day! Thanks again.

  • Sue W says
    April 27, 2019 @ 11:26 pm

    So delicious! I doubled the recipe, added cinnamon, and 2 cups chocolate chips was perfect! Thank you for sharing!

    Reply
    • Erin replies to Sue W
      April 30, 2019 @ 9:00 pm

      You’re welcome! Cinnamon sounds like a delicious addition. Yum! Thanks for your comment. :)

      Reply
  • Melissa says
    April 22, 2019 @ 5:07 pm

    I love these cookies! I made a double batch!. Can I freeze the extra dough?
    Thanks You!

    Reply
    • Erin replies to Melissa
      April 26, 2019 @ 2:43 pm

      I’m sorry for just now seeing your comment! Yes, you can freeze the dough. :)

      Reply
  • GPB
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    April 17, 2019 @ 3:59 am

    Absolutely delicious! Mine made 23 good size, medium cookies, not minis but not giant either. I used the coconut oil and brown sugar options with just one cup of mini-chips. Wow!

    Reply
    • Erin replies to GPB
      April 25, 2019 @ 3:21 pm

      I’m sorry for just now seeing your comment! I’m really glad that you enjoyed the cookies. :) Thanks for your feedback!

      Reply
  • Sharon
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    March 24, 2019 @ 6:43 pm

    These are, hands down, the best “paleo” cookies I’ve tried! Thank you so much for such an amazing recipe! My son finally has a cookie to take into school on kids’ birthdays that he’s more excited about than the cupcakes everyone else gets to eat that he can’t have!!

    Reply
    • Erin replies to Sharon
      March 30, 2019 @ 8:30 pm

      Aww, yay! How awesome that he’s more excited about these cookies than the cupcakes the other kids get. :D Thanks for your comment!

      Reply
  • Deborah says
    March 24, 2019 @ 1:01 pm

    Hi! I have loved your recipe here for years. Thank you! I’m bringing it to a dinner today, and watched the video you now have up here- it shows the use of dry milk, but that’s not in the actual recipe you have posted here. How much dry milk do you use, and why is it important? How does it change the texture/spreadability?
    Thank you.

    Reply
    • Deborah
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      replies to Deborah
      March 24, 2019 @ 1:07 pm

      Lol- never mind. MIX, not milk. I see that now.

      Reply
      • Erin replies to Deborah
        March 27, 2019 @ 8:11 pm

        Whoops, sorry! I just now saw your second comment. I’m glad you got it figured out in time! :)

        Reply
    • Erin replies to Deborah
      March 26, 2019 @ 8:08 pm

      Hello! I’m so very sorry for just now seeing your question. The video says “dry mix” (as in flour, baking soda, etc.) and not “dry milk.” :) Hopefully you were still able to make them! I’m happy to hear that you like the cookies and sorry again!

      Reply
  • Rose
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    March 24, 2019 @ 4:07 am

    I may have already sent a comment before about these cookies; however I need to tell you how truly wonderful they are. Several people I work with have dietary restrictions so I always bring something they can eat when we have parties. But everyone seems to love these. I overheard a conversation where this guy, who has no dietary restrictions, was grabbing one of these cookies and someone told him- “You know those are vegan/gluten free!?” And he said, “Yes, they are great, they just melt in your mouth.” I do put signs to let people know they are vegan/gluten free.

    Thanks for so many wonderful recipes that I can make for my friends.

    Reply
    • Erin replies to Rose
      March 30, 2019 @ 8:47 pm

      You’re welcome for the recipes! That’s so nice of you to make cookies for the people with dietary restrictions. I doubt many other people do that. I love the conversation you overheard. :) Thanks for your nice comment!

      Reply
  • Dana Sherman
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    March 21, 2019 @ 7:00 pm

    My only negative comment is that these are absolutely addicting! Very soft and my kids even love them. My son said it tastes like a muffin cookie.I make them once a week now and keep the left overs in the freezer so I don’t eat all of them at once.

    Reply
    • Erin replies to Dana Sherman
      March 27, 2019 @ 1:35 pm

      Haha. Not the worst negative comment, I suppose. :) That’s a good idea to keep them in the freezer! They’re hard to resist. Thanks for your comment!

      Reply
  • Laura d. says
    February 20, 2019 @ 7:52 am

    Currently I’m doing the whole life challenge and I’m nearing the end of the 6 weeks but craved some yummy cookies. I’m so glad I stumbled across this recipe, because they are fabulous! Instead of chocolate chips I took a 1/4 of the final dough, added raw Cacao powder and rolled into the center before refrigerating. When I cut the cookie dough they had a chocolate center. I don’t even miss the chocolate chips!

    Reply
    • Erin replies to Laura d.
      February 25, 2019 @ 7:53 pm

      Oh, wow. What a great idea with the chocolate center! I don’t think I’ve ever seen something like that. So creative. :) I’m glad you found some cookies that work for your challenge. Thanks for your feedback and sorry for my slow reply!

      Reply
  • Holly says
    February 19, 2019 @ 2:24 am

    The Best!! I’ve tried a lot of Paleo cookies and these are by far the most delicious. I used cashew butter instead of almond and added macadamia nuts and collegen peptides for extra protein. Amazing!!

    Reply
    • Erin replies to Holly
      February 25, 2019 @ 7:51 pm

      Yum! Your version sounds delicious! I’ll have to try that. :) I’m thrilled that you think they’re the best paleo cookies! Thanks for your feedback and sorry for my slow reply.

      Reply
  • Amy says
    February 16, 2019 @ 12:56 am

    These are absolutely amazing cookies and I crave them more than regular, sweet cookies that I used to absolutely love. Thank you for the recipe!! I am wondering though… for some reason, when I ball up these cookies, they don’t flatten out after baking. They stay balled up. Still delicious, but looks more like dough bites than cookies. Anything I might be doing wrong? I do use 1/4 cup of brown sugar instead of 3/4 but that’s the only change. Your advice would be great! Thank you!

    Reply
    • Erin replies to Amy
      February 23, 2019 @ 7:57 pm

      I’m very sorry for just now seeing your question! The reason why they don’t spread is the big reduction in sugar. Sugar has all kinds of magical properties that does wonders for cookies and unfortunately only using a third means they won’t come out as they’re supposed to. But as long as they’re tasty, I suppose all is good, right? :) I’ll have to try your version! Thanks for your comment and sorry again for my slow answer.

      Reply
  • Lisa says
    February 14, 2019 @ 11:23 pm

    Thank you! I’m paleo and am trying to convert my husband. He loves chocolate chip cookies and he loved these. I made a few changes for him. I used arrowroot flour instead of coconut flour and more butter instead of almond butter for a total of 12 Tbs of butter. I also accidentally used 2c of almond instead of 1. He loved them and said they were close to toll house. ❤️❤️❤️❤️❤️

    Reply
    • Erin replies to Lisa
      February 22, 2019 @ 1:27 pm

      Oh, wow! That’s crazy that they worked out well with double the almond flour. But maybe it makes sense since you use arrowroot instead of coconut flour (which absorbs way less liquid than coconut flour). I’m so glad that you and your husband both enjoyed the cookies! Thanks a bunch for your feedback and my apologies for my very slow reply!

      Reply
  • Patti
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    February 10, 2019 @ 9:00 pm

    I think they are by far the best Paleo baked good I have come across! They are soft, delicious and the texture is perfect. Thanks for the recipe this one is definitely a keeper!

    Reply
    • Erin replies to Patti
      February 21, 2019 @ 9:05 pm

      You’re welcome for the recipes! I’m thrilled that you think they’re the best. :) Thanks for your feedback and I’m sorry for just now seeing your comment!

      Reply
  • Jessica says
    February 8, 2019 @ 5:07 pm

    Hi Erin,
    These cookie are INSANELY GOOD. Thank you for sharing your recipe. However, question for you… I would like to reduce the fat just a little to make them less caloric. Do you think I could reduce the coconut oil without sacrificing taste and texture? Thanks in advance for your reply. Jessica

    Reply
    • Erin replies to Jessica
      February 20, 2019 @ 8:17 pm

      Hello and I’m so sorry for only seeing your comment now! Reducing the oil won’t change the taste but will make them more cake-like. Maybe try reducing a tablespoon per batch until you don’t like them anymore? :) Sorry again for my slow reply!

      Reply
    • Xioka replies to Jessica
      March 5, 2019 @ 11:34 am

      I made them withour the almond butter and they turned perrrrfect i just put 100 gr of chocolate. There you have some calories saved it :)

      Reply
      • Erin replies to Xioka
        March 9, 2019 @ 8:03 pm

        Haha. Thanks for the tip on how to save some calories. :D I’m glad you liked them!

        Reply
  • Ayla Helland says
    February 8, 2019 @ 3:24 am

    Hello, thanks for the recipe. They are delicious. Would there be anything in it that would cause green flakes? I made them 24 hours ago and today when I broke one open I could see like little green crumbs. The craziest thing. I didn’t know if any of the ingredients would cause that coloring. Thank you

    Reply
    • Erin replies to Ayla Helland
      February 20, 2019 @ 8:13 pm

      I’m so very sorry for just now seeing your question! Did you use sunflower seed butter? Because that combined with baking soda makes stuff turn green. :) Thanks for your feedback and sorry again for my super slow reply!

      Reply
  • Debbie
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    February 7, 2019 @ 8:11 am

    Erin, you are a genius ! Batter and cooked cookie taste like they have brown sugar in them ! I need sugar free and gluten free; made these with 1/2 c. xylitol and 1/2 tsp pure stevia (I use NOW better stevia) and 1/2 c. of lily’s chocolate chips. Family loved them !!!!! I haven’t had chocolate chip cookies in years. Oh, and I was surprised how they spread – I got 26 medium sized cookies – and they were very satisfying just eating 2. Great recipe !!!!!!!!!

    Reply
    • Erin replies to Debbie
      February 20, 2019 @ 8:10 pm

      I’m so sorry for just now seeing your nice comment! That’s awesome that they came out well with xylitol. What brand did you use? I’d like to try it, too! I tried making these with a different low-carb sweetener and they didn’t spread at all. Thanks a bunch for your feedback and sorry again!

      Reply
  • Marla says
    February 5, 2019 @ 4:12 pm

    I went Paleo about 2 months ago for health reasons and sweets is something that I have missed terribly, especially my homemade milk chocolate chip cookies. I saw this recipe with all of the rave reviews and thought I would give it a try (even with the dark chocolate chips.) Let’s just say I was blown away. The taste and texture is incredible. Thank you so much for posting this, it has filled a void in my chocolate sweet tooth.

    Reply
    • Erin replies to Marla
      February 10, 2019 @ 1:14 pm

      Aww, yay! I’m so very glad to hear that you no longer have to miss sweets. Thanks so much for your comment! I have lots more paleo desserts that you might like. :)

      Reply
  • Valerie says
    February 4, 2019 @ 6:34 pm

    I was wondering if there is a difference in taste using coconut sugar. This is one of my favorite recipes and I have made it many times with the brown sugar.

    Reply
    • Erin replies to Valerie
      February 10, 2019 @ 1:05 pm

      I’m sorry for just now seeing your question! I prefer them with coconut sugar as they have a deeper more caramel-like (very subtle) flavor.

      Reply
      • Valerie replies to Erin
        February 13, 2019 @ 5:26 pm

        Thank you for your response. Everyone loves these cookies and asks for the recipe. I always hear the comment that they taste like regular chocolate chip cookies. My teenage son was even surprised to hear that they were GF. Also, the dough rolls easily into balls and bakes into these perfect round cookies that look like they came from a professional bakery. Thanks for sharing this fabulous recipe:)

        Reply
        • Erin replies to Valerie
          February 22, 2019 @ 1:13 pm

          As you can see, I’m having issues with the comments. Sorry. :( I’m so glad that you think they’re like from a bakery! That’s great. :) And how awesome that your son can’t even tell that they’re GF! Thanks for your feedback and sorry again for the slow reply.

  • Trina
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    February 3, 2019 @ 7:29 pm

    Oh my gosh, I am so glad I found this recipe. I needed to bake some cookies for a friend with special dietary needs and tried a few that I wouldn’t give my dog. These were perfect on the first try. Thank you so much!

    Reply
    • Erin replies to Trina
      February 7, 2019 @ 7:40 pm

      Haha. I’m happy these were good enough to share with your dog and your friend! :D Thanks for your comment!

      Reply
  • Carrie Tovrea says
    February 2, 2019 @ 3:53 pm

    Hi! Btw these cookies are terrific! I would like to know the carb and calorie amount if possible. I keep thinking no way are these paleo, LOL! Thank you!!

    Reply
    • Erin replies to Carrie Tovrea
      February 5, 2019 @ 7:43 pm

      Hi there! I’m happy you enjoyed them. :) And they’re indeed paleo as long as you stick to paleo ingredients. :D I don’t have the nutritional info but you could use this recipe analyzer.

      Reply

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