Perfect Paleo Chocolate Chip Cookies (vegan / keto options)

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

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

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

All almond flours are not created equal

When I first made these paleo chocolate chip cookies, it’d been quite a while since I last posted some grain-free recipes. I had run out of my favorite Bob’s Red Mill Super-Fine Almond Flour months before and was so frustrated with the brands of almond flour available here in Germany since they’re so inconsistent.

Because I didn’t want to deal with the hassle of ordering flour from the US, I thought I’d wait it out until Christmas when I’d be back in the US and could buy all the Bob’s Red Mill I want.

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

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

So I went to work and while every batch tasted amazing, the appearance and thickness was different every single time. The only variable?

The almond flour. The almond flour I’d been buying varies from brand to brand and even within the same brand.

Variation in baking = bad

They come in tiny 1-cup bags here so I go through a load of them when recipe testing. I’d open up one bag and find some finely ground almond flour, then I’d open up another bag from the same company, and it was overall coarser with bits of sliced almonds.

Sliced almonds! In my almond flour. That was the final straw.

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

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

Consistency matters a lot

The cookies made with Bob’s Red Mill came out thick, chewy and just as delicious and magical as all-purpose flour chocolate chip cookies. I doubt that anyone would be able to tell that these are paleo cookies! And the 750+ reviewers agree with me.

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

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

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

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

Pay attention to the coconut oil

If you make these in the summer when room temperature coconut oil means melted coconut oil, you’ll need to refrigerate the coconut oil until it’s firmer, like softened butter.

If you make these dairy-free cookies with melted coconut oil, the dough will be very greasy and the chocolate chips will be hard to incorporate into the dough.

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

Coconut sugar (for paleo) vs brown sugar

You’ll also need to chill the dough if you use coconut sugar rather than brown sugar. I made one version with brown sugar and one with coconut sugar at the same time and the brown sugar cookies were nice and thick while the coconut sugar version spread flat and was super thin.

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

I refrigerated the remaining coconut sugar dough until firm and that resulted in nice and thick cookies, just like the brown sugar version! Just a little darker colored.

Size also matters

If you can’t tell by the pictures, these paleo chocolate chip cookies are huge. Instead of making 8 cookies, you can make 16 to get regular-sized cookies.

I just prefer how they bake up with gooier and chewier centers when they’re larger! Several of the commenters have said that they make them half that size and enjoy them and other commenters have said that they agree that the key to making these cookies so perfect is to make them huge.

Variations of this recipe

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

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

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

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

Substitution questions for these paleo chocolate chip cookies:

  • Can I use something instead of almond flour?

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

  • Can I use something instead of coconut flour?

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

  • Can I use something instead of almond butter?

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

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

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

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

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

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

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

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

  • Can I make these cookies smaller?

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

  • Can I bake these cookies as bars?

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

  • Do you have nutritional info?

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

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

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

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

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

As an Amazon Associate, I earn from qualifying purchases. For more info, see my disclosure.

Perfect Paleo Chocolate Chip Cookies (vegan, keto options)

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Rated 5.0 by 296 readers
Perfect Paleo Chocolate Chip Cookies (vegan / keto options)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8 huge bakery-style cookies or 16 regular-sized cookies

Please read the notes at the bottom before beginning!

Ingredients

  • 1 cup (100 grams) blanched almond flour
  • 1/4 cup (32 grams) coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons (84 grams) coconut oil1 or unsalted butter, room temperature but NOT melted (if your coconut oil is a little melty, put it in the fridge for about 10-20 minutes or until firmer, like softened butter. If you use slightly melted coconut oil, the dough will be greasy and the chocolate chips will be hard to incorporate.)2
  • 3/4 cup (150 grams) coconut sugar, very tightly packed for a paleo version (it's best to weigh this!) OR brown sugar OR for keto, use 2 ounces (57 grams) xylitol + 1.5 ounces (43 grams) erythritol + 1/4 teaspoon powdered stevia3
  • 6 tablespoons (98 grams) natural almond butter (the kind with just almonds in it and no added fat / sugar), room temperature (here's how to make almond butter)
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg, room temperature (or 1 chia egg4 for vegan)
  • 1 1/4 cups (213 grams) paleo chocolate chips or chopped paleo chocolate chunks, divided

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, sugar, almond butter and vanilla extract at medium speed until well combined, about 1 minute. If you use coconut oil, it may not come together easily. If that's the case, use your hands to combine it and then beat another 20 seconds.
  3. Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 1 cup (170 grams) chocolate chips. If you used brown sugar, skip to the next step. If you used coconut sugar, place the bowl in the refrigerator for about 1 hour or until the dough is firm.
  4. Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
  5. Roll the dough into 8 (75-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls. You can also roll them into 16 smaller balls but then you need to adjust the baking time (a few minutes less than recommended below). Place 4" apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
  6. Bake for 11-14 minutes (if using coconut sugar or the keto version) or 14-17 minutes (if using brown sugar) or until the surface of the center of the cookies no longer appears wet. They'll be very soft but will continue to cook as they sit on the cookie sheet.
  7. Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.

Notes

  1. If you use unrefined coconut oil, the cookies will likely have a slight coconut taste. I prefer refined coconut oil for absolutely zero coconut taste (but most reviewers have used unrefined and are happy with them!)
  2. I haven't tried these with ghee or shortening or anything other than coconut oil and butter.
  3. The sweeteners I used were 100% xylitol, 100% erythritol and 100% stevia. If you don't have a scale, then this is about 1/4 cup + 3/4 teaspoon xylitol, 3 tablespoons + 3/4 teaspoon erythritol + 1/4 teaspoon stevia.
  4. To make a chia egg, mix together 1 tablespoon of ground chia seeds and 2.5 tablespoons water. Let sit 5-15 minutes or until goopy like an egg.
  • For paleo: use coconut sugar, coconut oil, and paleo chocolate (some consider Enjoy Life to be paleo, some don't. If you really don't want to use cane sugar, try Pascha's 100% cacao chocolate chips.
  • For dairy-free / vegan: use coconut oil and dairy-free chocolate.
  • For keto / low-carb: use the keto option. Some consider it paleo, some don't. I had previously listed Lakanto but this other mixture works much better! Also use sugar-free chocolate chips, such as Pascha 100% cacao chocolate chips (paleo) or Lily's Chocolate Chips (not paleo, due to soy).

Recipe by  | www.texanerin.com

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1628 comments on “Perfect Paleo Chocolate Chip Cookies (vegan / keto options)” — Add one!

43 comments are awaiting moderation!

  • Niki
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    January 18, 2016 @ 12:33 am

    Made these cookies great recipe thank you! Added a half cup of 63% chocolate chips and melted into batter, used 1/4 cup less sugar, loved the double chocolate chip cookie it made. Delicious and not too sinful.

    Reply
    • Erin replies to Niki
      January 18, 2016 @ 10:30 pm

      That sounds amazingly delicious! I definitely need to try that. Thanks for your tip and feedback! :)

      Reply
  • Stephanie Foster
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    January 15, 2016 @ 1:55 am

    I only had 3/4 of a cup of 65% cacao chips on hand. Made this recipe with that amount…..they turned out fabulous! Thank you!

    Reply
    • Erin replies to Stephanie Foster
      January 15, 2016 @ 9:50 am

      Awesome! So happy that they came out well for you. Thanks for your feedback! :)

      Reply
  • Rachel says
    January 14, 2016 @ 11:41 pm

    Seriously delicious! My favorite chocolate chip cookie recipe! I have made it with brown sugar/coconut sugar mixture and just 100% coconut sugar and my whole family prefers it with only coconut sugar. So good!

    Reply
    • Erin replies to Rachel
      January 15, 2016 @ 9:51 am

      Oh, wow. What a compliment! I’m thrilled that you and your family enjoy them so much. Thanks a ton for your feedback. :)

      Reply
  • RR says
    January 11, 2016 @ 12:11 am

    Hi! Any thoughts on subbing ghee for the coconut oil? Sorry if someone asked already may have missed it! Thanks!

    Reply
    • Erin replies to RR
      January 11, 2016 @ 9:37 am

      Hi there! I’ve never used ghee so I’m afraid I can’t really answer that. I looked into it just now and can’t really find anything saying that the two are interchangeable. If you’ve used it interchangeably with butter before (which would work here), I’m pretty sure ghee would work in these cookies. I hope you’ll enjoy them!

      Reply
  • Karen YK
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    January 8, 2016 @ 2:05 am

    These were deliciously decadent. One thing, though: I can’t imagine using this quantity to make eight cookies. I followed the recipe to a tee and got 34 fair-sized cookies. I might even make them smaller next time.

    Reply
    • Erin replies to Karen YK
      January 11, 2016 @ 9:49 am

      I’m so happy you enjoyed them! They are kind of gigantic when made as written in 75-gram balls. ;) I found that they baked the best way when they were that size but if 34 regular-sized cookies worked for you – even better! Thanks a ton for your feedback. :)

      Reply
  • Alli
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    January 7, 2016 @ 5:14 am

    Wow, you’re good, lol! I did indeed use sunflower butter at the last minute i realized that’s all I had, haha, now the mystery is solved!

    Reply
    • Erin replies to Alli
      January 7, 2016 @ 10:01 am

      Haha. I knew it! ;) Glad we could solve that.

      Reply
  • megan says
    January 5, 2016 @ 5:48 pm

    Can this recipe be doubled?
    I know coconut flour doesn’t act like all flours so didnt know if coconut flour would be doubled?

    Reply
    • Erin replies to megan
      January 7, 2016 @ 9:49 am

      I’ve halved and even made down to an eighth of this recipe, but I haven’t doubled it yet. I’m pretty sure it’d work without making any adjustments to any of the ingredients, but I can’t guarantee it since I haven’t tried it. I hope you’ll enjoy the cookies and sorry for my slow reply!

      Reply
  • Alli
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    January 4, 2016 @ 12:31 am

    Loved this recipe, great texture and my husband agreed it’s our favorite paleo recipe by far. Quick question for anyone, followed the recipe to a tee by the middle of my cookie turned green, and only in the center? Could it be the vanilla mixing with something else? Didn’t effect the flavor just wondered if anyone else had a similar experience?

    Reply
    • Erin replies to Alli
      January 4, 2016 @ 1:27 pm

      I’m so happy you all liked them so much! I know you said you followed the recipe to a tee, but did you by any chance use sunflower butter instead of almond butter? Because using that can turn things green. Thanks for your feedback!

      Reply
  • Jen
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    December 26, 2015 @ 11:00 pm

    I forgot to mention that I used Trader Joes almond meal but I sifted it. I save the larger almond grains to add into meatloaf or to make a crust on pork chops. Once the flour is sifted it’s really smooth and doesn’t make the cookies taste grainy at all.

    Reply
    • Erin replies to Jen
      December 27, 2015 @ 5:05 pm

      What a great idea! I’ve never used their almond flour but people sometimes ask about it. Now I can suggest that they sift it. :) Thanks a bunch!

      Reply
  • Jen
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    December 26, 2015 @ 10:46 pm

    I just made these and they came out amazing! I did the paleo version but used palm vegetable shortening in place of the coconut oil and duck eggs (I’m allergic to chicken eggs). I tripled the recipe and 2 duck eggs worked out perfectly since they are so much larger. Thanks so much for this recipe! I can’t wait to share them with friends and family :)

    Reply
    • Erin replies to Jen
      December 27, 2015 @ 4:58 pm

      That’s awesome that duck eggs worked out well! Thanks for sharing your sub. :) I’m so happy that you enjoyed them and thanks a bunch for your feedback!

      Reply
  • Sara says
    December 21, 2015 @ 8:48 pm

    HI! This is a great recipe but I wanted to add that advertising it as Paleo isn’t correct. For it to be Paleo it would have to be flour free as well. Also Chocolate isn’t considered Paleo due it being a processed form of Cacao. Just a heads up!

    Reply
    • Erin replies to Sara
      December 21, 2015 @ 8:57 pm

      Hello! Almond flour (and other nut meals / flours) are indeed paleo. :) It seems as most people who eat paleo also consider Enjoy Life chocolate chips to be paleo. At least the paleo bloggers I know do!

      Reply
  • Melly
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    December 19, 2015 @ 5:41 am

    No words to describe how absolutely phenomenal these cookies are.. Truly amazing! And I’ve lived 43 years in a “regular” food life of wheat and sugar, so I was skeptical of this recipe. We’ve recently decided to try an 80/20 Paleo diet (to start) and if THIS is legal, then I’m hooked! Thank you so much for sharing this wonderful recipe!!

    Reply
    • Erin replies to Melly
      December 19, 2015 @ 9:07 pm

      I’m so happy you liked them! I would have been skeptical if I were you, too, if I hadn’t been baking with almond flour for a while. It’s definitely a little different! Thanks so much for your feedback. :)

      Reply
  • Holly H-S
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    December 8, 2015 @ 5:10 am

    My 3 1/2 year old son, my husband and I sat down at the kitchen table and made these tonight. It’s the first batch of cookies I’ve ever made with my child and it’s a memory I’ll cherish for a long, long time. Oh, and the cookies turned out AMAZING :) Thank you for your labor of love — our family (and the world) is blessed by your passion. <3 <3 <3

    Reply
    • Erin replies to Holly H-S
      December 8, 2015 @ 4:03 pm

      Thank you so much for your lovely comment! It’s really one of the nicest I’ve ever received. :) I’m so happy that the cookies came out well and I hope that your son had fun cookie baking! Thanks again for your comment. It really made my week. :)

      Reply
  • Kristi Allen says
    December 7, 2015 @ 8:39 pm

    I made these today but they came out grainy. They taste good. What did I do wrong? Followed to the tee.

    Reply
    • Erin replies to Kristi Allen
      December 7, 2015 @ 8:56 pm

      If you didn’t make any subs at all, the only thing I can think of is an ingredients issue. What brand of almond flour did you use? If you haven’t read the post, you may want to read that (it’s concerning variations in almond flour). I’m happy that they still tasted good! :)

      Reply
  • Kellie @ The Suburban Soapbox says
    November 30, 2015 @ 4:01 pm

    I can’t believe these are grain free….they look so amazing!!!

    Reply
  • Jenn
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    November 11, 2015 @ 6:41 pm

    I made these today after drooling over the picture on Bob’s Red Mill Facebook page last night. We have dairy and egg allergies so I used a flax egg in place of the egg and they came out perfectly! Love the crispy edges and chewy, gooey middles! Definitely will be making again! Great recipe!

    Reply
    • Erin replies to Jenn
      November 11, 2015 @ 11:19 pm

      Oooh! I’ll have to try these with a flax egg just to see how they are. I’m so happy you enjoyed the cookies and that the egg-free version worked. Thanks a bunch for your tip and for your feedback! :)

      Reply
  • Panos says
    November 9, 2015 @ 11:25 pm

    Hi!
    The recipe looks great. I would like to make these cookiies! Howewer i have a couple of questions first:
    1. Regarding the coconut oil, should i use it in liquid form? If not, i cannot have it in solid form since the bottle doesn’t allow to extract the coconut oil as solid.
    2. I usually have chocolate with 81% of cocoa which i think it is not semi-sweeted. In that case, should i use all the quantity of coconut sugar (150gr) or i have to use less?
    Thanks in advance

    Reply
    • Erin replies to Panos
      November 10, 2015 @ 9:57 am

      Hello! You can use melted coconut oil but then you need to refrigerate the dough first before baking. Just refrigerate it until it’s firm. Semi-sweet chocolate is usually around 40-50% cocoa so my cookies will be sweeter than yours with the 81% cocoa chocolate. I’d definitely use the full amount of sugar! I wouldn’t add more, though, because that’d affect the texture of the cookies. If you’re worried about it, you could buy some different chocolate that’s closer to 40-50% cocoa. I hope you’ll enjoy the cookies! :)

      Reply
  • Nutmeg Nanny says
    November 7, 2015 @ 5:23 am

    How have I not tried BRM almond flour? I have tried the flour from Trader Joe’s and it’s lovely. I couldn’t imagine opening a bag of almond flour and finding slivered almonds throughout the flour. That just sounds like piss poor quality control..haha. These cookies look perfect and I sorta wish I could eat a warm one right out of the oven.

    Reply
    • Erin replies to Nutmeg Nanny
      November 7, 2015 @ 9:26 pm

      Haha. It is indeed! And being anywhere near these when warm is dangerous. I know because I tested one cookie at a time. I’ve eaten like 40 of these cookies straight from the oven. :D

      Reply
  • Elizabeth
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    November 7, 2015 @ 1:21 am

    I baked these today – delicious! Only I made them into bar cookies. I put them in a greased 9 X 13 baking dish, pressed the dough in, baked for 20 minutes. Used brown sugar and butter, and Honeyville flour. Thanks for the recipe!

    Reply
    • Erin replies to Elizabeth
      November 7, 2015 @ 8:31 pm

      Yum! That sounds great. Funnily enough, this recipe (before I added the coconut flour) started off as blondies. I couldn’t get them to work as blondies so I turned them into cookies! I’ll have to try these as cookie bars. Thanks so much for the feedback and I’m so happy that you enjoyed them. :)

      Reply
  • Monique @ Ambitious Kitchen says
    November 5, 2015 @ 3:59 pm

    These look absolutely fabulous Erin! :) Love all your delicious creations.

    Reply
  • Sarah Walker Caron (Sarah's Cucina Bella) says
    November 5, 2015 @ 11:50 am

    Those cookies look amazing, but wow on the almond flour issue. Is almond flour not widely used there?

    Reply
    • Erin replies to Sarah Walker Caron (Sarah’s Cucina Bella)
      November 7, 2015 @ 9:19 pm

      It actually is! It’s even more common here, which is why pretty much every store (even stores like Aldi) has their own store-brand available. I’m pretty frugal so I’ve been buying store-brand almond flour but it just doesn’t do that well. :(

      Reply
  • Melissa from Hungry Food Love says
    November 5, 2015 @ 3:31 am

    These cookies look amazing! I actually have BRM Almond flour which I used to make Macarons. Your chocolate chips look so perfect too. What did you use?

    Reply
    • Erin replies to Melissa from Hungry Food Love
      November 7, 2015 @ 9:16 pm

      Sorry for the slow reply! I used store-brand chopped chocolate from a German discounter called Lidl (it’s like Aldi, which is also German!) The store-brand chocolate in Germany is really good. :D

      Reply
  • Katrina @ In Katrina's Kitchen says
    November 4, 2015 @ 4:51 pm

    High quality ingredients sure do make all the difference!

    Reply
  • Kim Beaulieu says
    November 4, 2015 @ 8:28 am

    I love all things coconut so substituting coconut oil, coconut flour or coconut sugar would be perfect for me. I’d be one happy little camper. These look so good.

    I need to learn more about paleo. I know a lot of paleo peeps visit my grill blog but I’m always nervous offering suggestions for swapping out the sugar in rubs. I need to find an alternative for the people who ask.

    Reply
    • Erin replies to Kim Beaulieu
      November 7, 2015 @ 9:13 pm

      Haha. Yeah. I’d be nervous, too. It’s no fun to get jumped on. ;) But coconut sugar works quite well if it’s a darker flavor sauce!

      Reply
  • Kaylin@EnticingHealthyEating says
    November 4, 2015 @ 3:02 am

    Oh, yay! Nice to meet another fellow Texas food blogger! I recently moved to Austin, TX. :) These cookies sound phenomenal–you can’t go wrong with chocolate chip.

    Reply
    • Erin replies to Kaylin@EnticingHealthyEating
      November 7, 2015 @ 9:12 pm

      Hi there! :) I went to UT so I lived in Austin for a few years. I hope you’re enjoying it! And thanks for the kind words about my cookies. :)

      Reply
  • Heather | All Roads Lead to the Kitchen says
    November 4, 2015 @ 2:24 am

    I am seriously blown away by all of your grain-free baked goods. I would not have the patience. These are killing me – they look beyond good.

    Reply
    • Erin replies to Heather | All Roads Lead to the Kitchen
      November 7, 2015 @ 9:10 pm

      Haha. It seems like I have to remake things 20 times to get it right, no matter if it’s whole wheat or grain-free so it’s all the same to me. ;) And thanks!

      Reply
  • Michelle @ Blackberry Babe says
    November 3, 2015 @ 10:01 pm

    These are so gooey looking, I can’t believe they’re gluten and dairy free!

    Reply
  • Nicole says
    November 3, 2015 @ 9:28 pm

    Now I’m totally craving Paleo Cookies! Not what I would have expected to be craving today … they just look soooo good!

    Reply
    • Erin replies to Nicole
      November 7, 2015 @ 9:07 pm

      I don’t even eat paleo but sometimes paleo goodies (like these!) are really good. ;)

      Reply
  • Renee - Kudos Kitchen says
    November 3, 2015 @ 9:26 pm

    Great tips about the almond flour, and coconut oil temperature. These cookies look amazing and your photos are mouthwatering!

    Reply
  • Ginny McMeans says
    November 3, 2015 @ 4:41 pm

    I love your recipes so much! Can not wait to try this recipe and I always have Bob’s Red Mill flour. :)

    Reply
    • Erin replies to Ginny McMeans
      November 3, 2015 @ 7:10 pm

      Aww, thanks! I hope you’ll enjoy the cookies. :)

      Reply
  • Kimberly @ The Daring Gourmet says
    November 3, 2015 @ 4:30 am

    Wow, these cookies are absolute paleo perfection! Love the addition of the coconut oil, it’s one of my favorite choices for baking.

    Reply
  • Julia says
    November 3, 2015 @ 2:23 am

    I love how gooey these look. They definitely look like the perfect chocolate chip cookie!

    Reply
    • Erin replies to Julia
      November 3, 2015 @ 7:06 pm

      Thanks so much, Julia! :)

      Reply
  • Emily
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    November 3, 2015 @ 2:15 am

    Just made these (the paleo version), and they were amazing!!! Will definitely make them again and again :)

    Reply
    • Erin replies to Emily
      November 3, 2015 @ 7:03 pm

      Oh, wow. That was quick! I’m thrilled that you enjoyed them. Thanks a ton for your feedback! It was such a nice comment to wake up to and start the day with. :D

      Reply
  • Patricia @ Grab a Plate says
    November 3, 2015 @ 1:51 am

    Oh wow, these look seriously amazing! Seriously! You can’t beat Bob’s Red Mill for quality, and it looks like you cant’ beat these cookies – they look fab!

    Reply
  • Lauren Kelly Nutrition says
    November 3, 2015 @ 12:07 am

    You are right, these really do look perfect! I agree with almond flour, finding a quality one is important and Bob’s Red Mill is the best! I need to make these ASAP!

    Reply
    • Erin replies to Lauren Kelly Nutrition
      November 3, 2015 @ 7:00 pm

      I totally agree! And I really hope you’ll love the cookies as much as we did. :)

      Reply
  • Angela
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    November 2, 2015 @ 10:45 pm

    Love it! When I was young my aunt (know to my friends as “the cookie aunt”, her cookies were that good) used to make cookies that looked just like these–only full of dairy and gluten which I can’t have anymore. I’ve been wanting to try to recreate her recipe but you saved me the work. This is the perfect fit! She also separated fats and oils–makes for a great cookie. Thanks so much for the recipe!

    Reply
    • Erin replies to Angela
      November 3, 2015 @ 7:00 pm

      Hi, Angela! I hope that you’ll find these cookies just as delicious as your aunt’s cookies from your childhood. :) Let me know how you like them if you get a chance to try them out! Thanks so much for your comment.

      Reply
      • Angela
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        replies to Erin
        November 12, 2015 @ 12:20 am

        I made these cookies last Friday. They were great! I didn’t realize after my first read through that the dough balls were 75 grams each. That was a fun surprise. I’m also sold now on almond flour. I’d never worked with it before.

        Reply
        • Erin replies to Angela
          November 12, 2015 @ 1:02 pm

          That’s great! I’m happy to hear that they came out well. :) And how awesome that you now have one more flour to bake with. Just be sure to use it in recipes that specifically call for almond flour because it’s not really interchangeable with other flours (except for other nut flours / meals). Thanks a ton for coming back to let me know how they turned out. :)

  • Amy Stafford says
    November 2, 2015 @ 9:44 pm

    I am always looking for new delicious paleo cookie recipes, and yours look incredible. Can’t wait to try the recipe!

    Reply
    • Erin replies to Amy Stafford
      November 2, 2015 @ 9:58 pm

      I hope you’ll love them as much as we did! :)

      Reply
  • The Food Hunter says
    November 2, 2015 @ 9:33 pm

    I love BRM!! These cookies look amazing.

    Reply
  • Stephanie says
    November 2, 2015 @ 8:33 pm

    Wow, Erin, these look like cookie perfection! I bet the almond butter/flour combo adds amazing flavor! Yum!!

    Reply
    • Erin replies to Stephanie
      November 2, 2015 @ 9:57 pm

      It does, indeed! It’s subtle but nice. :)

      Reply
  • Sharon @ What The Fork Food Blog says
    November 2, 2015 @ 8:31 pm

    I’ve been making a lot of paleo recipes lately but it’s been a while since I’ve made some cookies. Definitely have to try these, they look amazing!

    Reply
  • Rick
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    November 2, 2015 @ 8:13 pm

    got any ‘no bake’ similar recipes?

    Reply
  • Tasha @thatssoyummy says
    November 2, 2015 @ 7:46 pm

    Wowzers! These cookies look GREAT!

    Reply
  • Heidi @ Food Doodles says
    November 2, 2015 @ 5:45 pm

    First of all, these look incredible! That gooey chocolate! Second, I love Bob’s Red Mill. There’s a lot to be said for using quality ingredients and you illustrated that perfectly with your comparison :)

    Reply
  • Charlotte Moore
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    November 2, 2015 @ 5:08 pm

    These look so delicious.

    Reply
  • Meg @ With Salt and Wit
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    November 2, 2015 @ 4:31 pm

    I have never read better words on a Monday morning…perfect paleo and cookies! Definitely wish you lived closer so we could bake these yummies together!

    Reply
  • Amy @Very Culinary says
    November 2, 2015 @ 2:40 pm

    Oh wow, Paleo never looked so good! Love Bob’s Red Mill. I’ll take 12!

    Reply
  • Erin @ The Almond Eater says
    November 2, 2015 @ 2:18 pm

    Love BRM and love these cookies! Glad the BRM almond flour worked out and yes–cheers to consistency.

    Reply
  • Barbara @ Barbara Bakes says
    November 2, 2015 @ 2:09 pm

    They look like a must try cookie. Love Bob’s Red Mill products.

    Reply
  • Dorothy at Shockingly Delicious says
    November 2, 2015 @ 2:02 pm

    Another example of when it pays off to use a brand that is consistent and quality. Great tip on chilling the dough. And may I just say I want to dive into that glistening chocolate?

    Reply
  • Rachel Cooks says
    November 2, 2015 @ 1:09 pm

    These look phenomenal! I love the comparison of BRM and non-BRM products – it really does pay to use quality ingredients! I want one of these cookies, stat.

    Reply
    • Erin replies to Rachel Cooks
      November 2, 2015 @ 9:43 pm

      Thanks, Rachel! I wish I could share. ;) And yeah… the store-brand almond flours really weren’t cutting it. Yikes!

      Reply

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