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 just updated the pictures and added a video. Recipe’s still exactly the same! One of the old pictures can be found at the bottom of the post for reference. And I’d love for you to check out the video! It’s got a lot of fun stop-motion effects in it. :)

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 3 tablespoons water. Let sit 5-15 minutes or until goopy like an egg. I’ve also tried these cookies using a flax egg but I didn’t like the taste.

For even more selection, check out these 75 Paleo Cookie Recipes You Can’t Resist!

75 Paleo Cookie Recipes You Can Not Resist - includes vegan, AIP, nut-free, no-bake options and more!

Thanks again to Bob’s Red Mill for sponsoring this post! As always, all opinions expressed are my own. Be sure to check out some of their other gluten-free flours if you’re into gluten-free and paleo baking. :)

Click here to share the video on Facebook!

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

♥♥♥♥♥
Rated 5.0 by 204 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
  • 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

Pin post on Pinterest Share post on Facebook Share post on Twitter Share post on Google+

1176 comments on “Perfect Paleo Chocolate Chip Cookies (vegan option, grain-free, gluten-free, dairy-free)” — Add one!

5 comments are awaiting moderation!

  • Mel says
    February 11, 2018 @ 8:05 pm

    These were delicious! I made these for a gluten free crowd so I decided to use brown sugar and butter. I don’t think anyone could tell these were gluten free. I’ve only attempted gluten free baking a couple of times and I’mot not the most confident so I wanted to make sure they cooked right – i roles them into 32, 38 gram sized balls and baked for 12 minutes. They were beautiful. They didn’t look like the ones pictured, probably because I left them in balls. They turned out nice – a dome-like top and moist and chewy on the inside. Keeper for sure!

    Reply
    • Erin replies to Mel
      February 12, 2018 @ 9:38 am

      I’m so happy that you enjoyed them! They do come out more domed if you don’t flatten them a little. I like them that way, too. :) And I like your precision with the weighing of the dough balls. I do the same! Thanks a bunch for your comment.

      Reply
  • Aimee M. says
    February 10, 2018 @ 8:09 pm

    I’m late to the comment party, but just wanted to say thanks a bunch for this recipe- it’s a lifesaver! I’ve made these cookies several times and they’re delicious! The kids love them too!

    Reply
    • Erin replies to Aimee M.
      February 12, 2018 @ 9:19 am

      It’s never too late to the cookie commenting party. :D I’m happy to hear that you and your kids enjoy them! Thanks for your feedback. :)

      Reply
  • Ann S says
    February 10, 2018 @ 5:49 pm

    One of THE best chocolate chip cookie recipes I have made (g/f or not). My favorite ever is a traditional recipe from a local woman who runs a B&B. Since going completely GF/paleo (currently AIP but I couldn’t resist trying one), I have missed a truly traditional type sweet treat. This filled my void. Thank you for an amazing recipe!

    Reply
    • Erin replies to Ann S
      February 12, 2018 @ 9:19 am

      You’re welcome! I’m so happy that you enjoyed them. :) And I have the same issue as you – on AIP, or rather, should really be, but can’t resist trying the treats I post. :( It’s so hard! You might be happy to know that I’m working on an AIP version of this cookie. It’s taking a lot of time but as soon as I’m totally happy with it, I’ll post it! Thanks for your comment.

      Reply
  • Linda says
    February 8, 2018 @ 2:43 am

    Hello! I am in the middle of making these chocolate chip cookies and I don’t see the directions on what to do with the almond flour, coconut flour and baking soda after setting them aside? Also, when you place it in the fridge is it covered or uncovered?

    Thank you.

    Reply
    • Linda replies to Linda
      February 8, 2018 @ 3:11 am

      I found your old recipe that didn’t say what to do with step 1s ingredients. I see this one is more up to date.

      https://us6.campaign-archive.com/?u=6f566ab0c0363d8179832e0bd&id=6a92b0ec0c&e=bd06ec43e6

      Reply
      • Erin replies to Linda
        February 12, 2018 @ 9:10 am

        Hi Linda! Where did you find that? It’s very strange. That was in a newsletter. It got sent out and I noticed the missing step a few hours later and fixed it in the post (I can’t fix anything in old newsletters, though). Covered or uncovered is fine. Doesn’t really matter unless there’s some strong odor in your fridge (like my husband and his cut open bell peppers, leek, etc.!) I hope you enjoyed the cookies! So sorry for the slow reply.

        Reply
        • Linda replies to Erin
          February 14, 2018 @ 7:38 pm

          I found it in a google search for paleo chocolate chip cookies. I’ve made these twice so far and my son who isn’t doing paleo keeps requesting them! Thank you for the yummy recipe. 😊

        • Erin replies to Linda
          February 15, 2018 @ 3:42 pm

          That’s so weird! I’ll try to find out what’s going on with that. And how awesome that your son keeps requesting them. That always makes me happy to hear! :)

  • Kira says
    February 1, 2018 @ 2:43 pm

    These cookies were one of the best gluten free, grain free, dairy free cookies ive made. The only thing i would warn you about it the sugar. They are so so so so so sweet. I used coconut sugar. I’d recommend using half the sugar the recipe calls for. It’s almost unbearable but the rest of the cookie and texture is great!!!

    Reply
    • Erin replies to Kira
      February 3, 2018 @ 9:20 pm

      I’m so happy you liked them! Nobody has mentioned them being super sweet. Did you use a different type of sweetener? Or maybe the rest of us just have insane sweet tooths (or sweet tweet? That sounds strange ;)) Thanks a bunch for your comment!

      Reply
  • Carol Boris says
    January 29, 2018 @ 11:22 pm

    These were delicious! Ive only been doing paleo for 4 weeks and wanted something sweet but within the paleo parameter. I tried another recipe and it was pretty good. I tried these and was thrilled. So good. Thanks for sharing the recipe.

    Reply
    • Erin replies to Carol Boris
      January 30, 2018 @ 7:37 pm

      You’re welcome! I’m happy you found the recipe and enjoyed them. :) And 4 weeks of paleo before making treats is very impressive. I think I made it about a day or two. ;) Thanks a bunch for your comment!

      Reply
  • Ian
    ♥♥♥♥♥
    says
    January 29, 2018 @ 8:21 am

    Just made these for my wife. I used a gf flour blend by cloud 9 instead of the almond flour (rice flour, buckwheat flour, cornstarch, potatoe starch, tapioca starch and xanthan gum) and used cocao nibs and cut up figs as a sub for chocolate chips as she is dairy sensitive. Made the chia egg (a first for me) So good, the dough tasted just as good as regular cookies!

    Reply
    • Erin replies to Ian
      January 30, 2018 @ 7:42 pm

      That’s so very nice that you made cookies for your wife. :) And that’s great that they came out well with your subs! If your wife does like chocolate, many brands of semi-sweet chocolate are dairy-free (just saying in case you didn’t know and you want to make them with chocolate in the future :)) Thanks a bunch for your comment!

      Reply
  • Stephanie
    ♥♥♥♥♥
    says
    January 28, 2018 @ 6:33 pm

    Wow. These are amazing. One of the best recipes I’ve had, including non-paleo cookies!

    I subbed the egg with apple sauce.

    Reply
    • Erin replies to Stephanie
      January 28, 2018 @ 9:38 pm

      Awesome! So happy to hear that. And interesting sub! Glad it worked out. :) Thanks for the tip and for your comment!

      Reply
  • Taylor W says
    January 25, 2018 @ 1:28 am

    Your cookies are the absolute BEST paleo cookies out there, and I have tried them all! If anyone says otherwise they are crazy! These cookies have the most perfect consistency and hold up the closest to a good old fashioned chocolate chip cookie. My husband and I could eat a whole batch together. And, I have shared the recipe wth all my paleo and keto friends. I am SO thankful I found your blog and this cookie recipe! Huge fan!!!

    Reply
    • Erin replies to Taylor W
      January 25, 2018 @ 2:13 pm

      Haha. I love how enthusiastic about these cookies you are! I feel the same as you. :) Thanks a bunch for sharing the recipe with your friends! I’m so happy that you and your husband enjoy the cookies. Thanks a ton for your nice comment! It made my day. :)

      Reply
    • Jen replies to Taylor W
      February 10, 2018 @ 11:58 pm

      These wouldn’t be keto friendly though, with the sugar, would they?

      Reply
      • Erin replies to Jen
        February 12, 2018 @ 9:20 am

        I really don’t think so! They’d have to use some kind of low-carb sweetener in place of the coconut sugar.

        Reply
  • Heather
    ♥♥♥♥♥
    says
    January 24, 2018 @ 12:33 am

    These cookies are the sh*t. Run, don’t walk, to your kitchen and make them. NOW

    Reply
    • Erin replies to Heather
      January 25, 2018 @ 2:17 pm

      Haha. Thanks for the awesome recommendation. :D I’m happy you like them so much!

      Reply
  • Leslie says
    January 22, 2018 @ 6:31 pm

    I’ve tried my share of Paleo Chocolate Chip Cookie recipes and these are by far the closest to the real deal! Even my non-Paleo loving son gobbled them up! I’ll definitely be making a double batch next time. Thank you!!!!

    Reply
    • Erin replies to Leslie
      January 25, 2018 @ 2:19 pm

      You’re welcome! That’s great that your son enjoyed them, too. :) And a double batch is always a good idea. Thanks a bunch for your comment!

      Reply
  • Wendy says
    January 21, 2018 @ 11:48 pm

    These came out fantastic !!! I made the ginger paleo version one using Bob Red mill’s Paleo flour 2 weeks ago (made of almond flour, coconut flour, tapioca starch, and arrowroot) which I also used for this recipe. The only changes I made here was with the sugar again – I used swerve but I used 1/3 cup +1/4 cup swerve which then led me to adjust the baking soda – I used 1/2 teaspoon b.soda and 1/ 2 teaspoon b. powder only because last week when I made them, I felt like I could taste the b. soda just a little bit- I m certain that may have been because I used less swerve last round (only 1/3 cup when testing -adding the extra 1/4 cup this round made them PERFECT but also did not want to risk the b. soda possibility so cut it down to 1/2-it had nothing to do with your recipe itself-I just know that lessening anything/adjusting things can really affect taste and that I have not truly followed the original recipe)! These are the BEST paleo cookies ever and would choose them over “the real thing” thanks so much for sharing this phenomenal recipe! Looking forward to trying more of them!

    Reply
    • Erin replies to Wendy
      January 25, 2018 @ 2:26 pm

      Yay! I’m happy your changes resulted in success again. :) You’re brave with your experimenting! Thanks again for your feedback. It’s always nice to hear how others have adapted it to use different ingredients!

      Reply
  • Michelle says
    January 21, 2018 @ 6:22 pm

    After trying several paleo desserts and being disappointed, I was pleasantly surprised by the flavor and texture of these cookies!! My whole family loves them (even my skeptical husband). I did use brown sugar.

    Reply
    • Erin replies to Michelle
      January 25, 2018 @ 2:24 pm

      Awesome! That’s great that your whole family enjoyed them. Paleo desserts can definitely be disappointing sometimes. They’re not all bad, though. ;) Thanks a bunch for your feedback (and sorry that I just now saw it!).

      Reply
  • Trixie says
    January 21, 2018 @ 2:55 pm

    LOVE this reicpe! Made them several times for a friend that because of medical issues became gluten, white sugar, dairy free. I’ve never baked with these restrictions before. These cookies are the BOMB!!!!!!!! So now I make them all the time – for everyone and they LOVE them.

    One question – could I substitue maple syrup or honey for the sugar?

    Reply
    • Erin replies to Trixie
      January 25, 2018 @ 2:23 pm

      Aww, yay! I’m so happy that you enjoyed the cookies despite not having any of those restrictions. And so nice of you to bake for your friend! I’ve tried subbing maple and honey for the sugar but it unfortunately doesn’t work. It makes the cookies very cakey. Thanks for your comment and sorry for just now seeing it!

      Reply
  • Cate says
    January 16, 2018 @ 7:33 am

    Amazing cookies – I used Trader Joe’s Mixed Nut butter instead of just almond butter (all I had) and it came out amazing! Can’t wait to make them again. 5 stars :)

    Reply
    • Erin replies to Cate
      January 21, 2018 @ 11:05 am

      That sounds like a yummy change! I’ll have to try their mixed nut butter. Thanks a bunch for the tip and your comment!

      Reply
  • Kayla Scott says
    January 15, 2018 @ 12:09 am

    These cookies….. ohh my god, they are the BEST COOKIES I HAVE EVER HAD!!!! I would choose these over most regular non-paleo cookie!!!! TRY THEM

    Reply
    • Erin replies to Kayla Scott
      January 15, 2018 @ 6:27 pm

      Haha. So you liked them? :D Woohoo! Thanks for your feedback!

      Reply
  • Sophia says
    January 15, 2018 @ 12:08 am

    These cookies are absolutely amazing!!! I made them with ghee butter instead of coconut oil and it worked very well! I definelty will make this again!

    Reply
    • Erin replies to Sophia
      January 15, 2018 @ 6:26 pm

      Great to know that ghee works well! So happy that you liked them enough to be making them again. :) Thanks for your comment.

      Reply
  • Gina says
    January 13, 2018 @ 3:36 pm

    Made and are delish! Made a 2nd time and used some liquid stevia in place of 1/2 the coconut sugar, and added some milled flaxseed to compensate for the liquid drops and were still fantastic! Making a again today! Thank you!

    Reply
    • Erin replies to Gina
      January 14, 2018 @ 5:23 pm

      Oooh! That’s an interesting change. Good to know! Thanks for your comment. :)

      Reply
  • Julianna says
    January 12, 2018 @ 3:09 pm

    Awesome. Made these with coconut oil, brown sugar (didn’t have any coconut sugar) and cacao nibs. Like them just as much as regular chocolate chip cookies. Thanks for a great recipe!

    Reply
    • Erin replies to Julianna
      January 14, 2018 @ 5:27 pm

      Woohoo! Always happy to hear that. :) You’re welcome for the recipe and thanks for your comment!

      Reply
  • Casie Woodfin says
    January 12, 2018 @ 4:08 am

    These are fabulous!!!!!! I made a batch of 16 and have treated myself to one a day. My two year old even prefers these over “regular” cookies. Thank you for sharing!

    Reply
    • Erin replies to Casie Woodfin
      January 14, 2018 @ 5:30 pm

      One a day! You’re very well-behaved. :D So happy your little one liked them, too! Thanks for your comment.

      Reply
  • Agin says
    January 12, 2018 @ 12:45 am

    You are my hero! Yum!!!!!

    Reply
    • Erin replies to Agin
      January 14, 2018 @ 5:30 pm

      Haha. Awesome! So happy you liked them!

      Reply
  • Marsha says
    January 11, 2018 @ 8:20 pm

    Your recipe sounds good, however they are not “very low carb” as you state. Coconut sugar knocks them out of the low carb category. Have you experimented with a low carb sugar substitute in making these with good luck?

    Reply
    • Erin replies to Marsha
      January 11, 2018 @ 8:47 pm

      Where do you think I stated that they’re “very low carb”? I’ve never said that these are low-carb – I actually keep telling people in the comments that they’re not. I’ve tried making these cookies low-carb and always fail. They never come out correctly, but then again, I’m not a low-carb baker so maybe that’s the issue.

      Reply
  • Carmen
    ♥♥♥♥♥
    says
    January 10, 2018 @ 5:29 pm

    I live a Paleo lifestyle (no grains) and am also allergic to almonds. Baking is nearly impossible because gluten-free recipes use grains and Paleo recipes use almond flour, almond butter, almond everything.

    I have solved this problem by substituting sunflower seed meal (ground in a coffee grinder) and sunflower seed butter.

    However, for this recipe, I substituted tiger nut flour (gram for gram) and sunflower seed butter for the almond butter. I also used vegan margarine sticks instead of butter (dairy allergy, of course).

    These were THE BEST chocolate chip cookies I have ever made. Better than any with grain flours. Better, by far, than any Paleo recipe. Thank you so much. I will be trying all of your recipes one by one.

    Reply
    • Erin replies to Carmen
      January 14, 2018 @ 5:33 pm

      Oh, wow. That’s great to know that these cookies work with tigernut flour! Did you use that in place of just the almond flour, or also the coconut flour? Thanks a bunch for the tip. I’ve just started experimenting with tigernut flour and can’t wait to try! And I hope you’ll enjoy the other recipes just as much. Thanks so much for your feedback (and sorry for just now seeing your comment!).

      Reply
  • Jenna says
    January 8, 2018 @ 4:16 am

    SIMPLY AWSOME…. they’re perfect
    It’s so hard to find a decent recipe that tastes good!! Very good job

    Reply
    • Erin replies to Jenna
      January 14, 2018 @ 5:37 pm

      Aww, thanks! I really appreciate that. :)

      Reply
  • R. Wink
    ♥♥♥♥♥
    says
    January 8, 2018 @ 1:56 am

    I tried this recipe to the T and loved it. Have to give it 5 stars. I do love coconut and almonds so the taste was great. I may never make traditional chocolate chip cookies again.

    Reply
    • Erin replies to R. Wink
      January 14, 2018 @ 5:39 pm

      Yay! That’s music to my ears. :) Thanks for your comment (and sorry for just now seeing it!).

      Reply
  • Tracy says
    January 8, 2018 @ 1:33 am

    I made these cookies last night and I absolutely love them! I used coconut oil and coconut sugar, and didn’t have any issues with the ingredients combining, nor did I have to refrigerate the dough. These are soft, chewy, and oh so good!

    Reply
    • Erin replies to Tracy
      January 14, 2018 @ 5:42 pm

      That’s great that you didn’t need to chill them! That may change in the summer. ;) Thanks a bunch for your comment (and sorry that I just now saw it!).

      Reply
  • Raylene says
    January 8, 2018 @ 12:33 am

    These cookies are so delicious! I just started paleo and made it 5 days with no “ sweets” but I needed something. I’m so happy I chose these. They are perfect. Not overly sweet, and I really like all the textures. Thanks so much!

    Reply
    • Erin replies to Raylene
      January 14, 2018 @ 5:41 pm

      I’m happy you chose these, too. ;) I hope that your paleo diet is going well! Thanks a bunch for your comment and sorry for just now seeing it.

      Reply
  • Erin says
    January 7, 2018 @ 3:07 am

    I’ve never heard of chia egg. I do some vegan thins but I’m not exclusively vegan. Is that something you make or something you can buy at the store? If you make it how does it work. I had done flax egg but never chia. Thanks!!!

    Reply
    • Erin replies to Erin
      January 7, 2018 @ 1:43 pm

      It works the same way as a flax egg. A flax egg works just as well in these cookies (I just don’t like the taste, though other people say it doesn’t have any taste). You can also use a regular egg. Directions on how to make a chia egg are towards the bottom of the post where it says 6/30/16 update. :)

      Reply
  • Mia
    ♥♥♥♥♥
    says
    January 6, 2018 @ 2:46 am

    I made a batch earlier today. I followed the Paleo version with coconut sugar, coconut oil and paleo chocolate…wow! Good job! These are delicious! Thank you.

    Reply
    • Erin replies to Mia
      January 7, 2018 @ 1:46 pm

      You’re welcome! And thanks for your comment. :) So happy you liked them!

      Reply
  • Kat
    ♥♥♥♥♥
    says
    January 6, 2018 @ 1:12 am

    Omg, I don’t even know what to say. They are SOOOO good. Someone here said they would turn out salty and greasy. NOT true, they’re perfect. I’m new to flourless baking, so I too was skeptical reading the recipe for the first time. But if you follow it to a T they turn out perfect.
    The only negative thing I can say about them is that I barely got any. My husband and kids were all over these. They were all gone within minutes, haha!

    Reply
    • Erin replies to Kat
      January 7, 2018 @ 7:36 pm

      To be honest, I think everyone can ignore that one comment. ;) Something definitely went wrong for them since they’re the first out of about 500 reviewers who didn’t seem to love the cookies. And aww. I hope your family will leave you more next time! :) Thanks for your comment.

      Reply
  • Rawan says
    January 5, 2018 @ 11:36 am

    Hiya. These cookies seem delicious. I will try and bake them today. Was wondering if I could use oat flour instead of almond flour cause I don’t have any? Would the results be the same? Thank you

    Reply
    • Rawan replies to Rawan
      January 6, 2018 @ 11:27 am

      Or buckwheat?

      Reply
    • Erin replies to Rawan
      January 7, 2018 @ 5:10 pm

      Hi there! So sorry for just now seeing your comment. Unfortunately, oat flour’s not interchangeable with almond flour. The only other thing you could try is another type of nut flour or nut meal.

      Reply
  • Kim says
    January 4, 2018 @ 2:56 am

    I made these on Christmas Eve and they were AMAZING!!! You’d have absolutely no idea that they are made with anything but “regular” ingredients! Thank you Erin for this amazing recipe! Going to try your peanut butter cookies next – for peanut butter blossoms – another family holiday favorite cookie. :)

    Reply
    • Erin replies to Kim
      January 4, 2018 @ 4:10 pm

      You’re welcome! So happy that you thought that they tasted like regular cookies. :) Do you mean the paleo “peanut butter” cookies? Or the gluten-free peanut butter cookies I posted recently? I’m afraid neither would work as peanut butter blossoms. They spread way too much for that to work. Sorry about that! It sounds like I need to create such a recipe, though. I love peanut butter blossoms, too! Thanks a bunch for your comment.

      Reply
  • Raida says
    December 24, 2017 @ 5:36 am

    Great cookies !!!
    Even the skeptics in our family loved them.
    How long does the raw cookie dough last in the fridge?

    Reply
    • Erin replies to Raida
      December 24, 2017 @ 9:00 pm

      So happy you liked them! I think it’d be fine for about 3 days.

      Reply
  • Marilyn Healey says
    December 22, 2017 @ 3:44 am

    I can only find the superfine variety of Bobs Red Mill almond flour. I’ve tried three different stores. Do you know if that will still work?
    Thank you for this amazing-looking recipe! I’ve two friends that are gluten and dairy free. Can’t wait to surprise them with your cookies!

    Reply
    • Erin replies to Marilyn Healey
      December 22, 2017 @ 1:39 pm

      That’s the right kind! I think they only sell superfine almond flour now (and almond meal, which would also work for this recipe). I hope you and your friends will enjoy the cookies. :)

      Reply
      • Marilyn Healey replies to Erin
        December 22, 2017 @ 4:32 pm

        Thank you so much for your quick reply!

        Reply
  • Gen
    ♥♥♥♥♥
    says
    December 21, 2017 @ 9:15 pm

    I’m trying to think of the right words to use to explain how amazing these cookies are and I just can’t!!!!! They are too good, really (I ate a few than I should have 😊)
    They seem like they might also be good as a gingerbread/molasses cookie but thought I’d ask for your advice on how to do that?

    thank you so much for this delicious recipe – it’s what I’ve been missing so much since I went off gluten. No other cookie has come close!!!

    Reply
    • Erin replies to Gen
      December 22, 2017 @ 1:44 pm

      Aww, yay! I think you found the right words. :D I actually posted a gingerbread version of this recipe here – paleo gingerbread cookies. I hope you’ll enjoy them! Thanks for your comment. :)

      Reply
  • Rhonda says
    December 20, 2017 @ 4:08 am

    What can I substitute for the coconut flour? I have brown rice flour, chickpea flour and tapioca flour on hand. Thanks!

    Reply
    • Erin replies to Rhonda
      December 20, 2017 @ 8:48 pm

      Coconut flour is unfortunately not interchangeable with any other flour as it absorbs so much more liquid. Sorry about that!

      Reply
  • Julia says
    December 18, 2017 @ 5:25 am

    Oh god there are no words for how tasty these cookies look! I’m going to have to try this out.

    Julia // The Sunday Mode

    Reply
    • Erin replies to Julia
      December 22, 2017 @ 1:57 pm

      I hope you’ll enjoy them! :)

      Reply
  • Aimee says
    December 17, 2017 @ 6:33 pm

    I’m hesitant to say anything negative, but I really didn’t care for these cookies. I am an experienced paleo baker and I had some misgivings about the amounts listed here, but I followed the recipe as written. Six tablespoons of oil and 1/2 teaspoon of salt to only one egg and 1.25 cups of flour makes for greasy, salty cookies, and they wouldn’t hold the chips. I used my hands and really kneaded, and still had a really difficult time getting the one cup of chips to incorporate…they were falling out everywhere, just sitting at the bottom of the bowl. I sound like an ingrate! This is the first Texan Erin recipe that I’ve tried and I won’t discount her work based on only one…maybe these just aren’t to my taste.

    Reply
    • Erin replies to Aimee
      December 22, 2017 @ 2:00 pm

      There are about 500 reviews on this recipe and you’re the very first to say that they didn’t care for the recipe. Perhaps something went wrong? The recipe is definitely correct and they’re not at all greasy or salty if you follow the recipe and read all the notes about the coconut oil. :) Sorry you were disappointed!

      Reply
  • Maree
    ♥♥♥♥♥
    says
    December 17, 2017 @ 6:23 am

    These were delicious! Instead of coconut oil I used Ghee. It gave them a lovely butter flavour. And because I didn’t have any almond butter on hand I used tahini. Thanks for a great recipe 😊

    Reply
    • Erin replies to Maree
      December 20, 2017 @ 9:01 pm

      Oooh! Tahini sounds interesting. I’ll have to try that! Thanks a bunch for your tip and feedback. :)

      Reply
  • Cheryl
    ♥♥♥♥♥
    says
    December 17, 2017 @ 5:44 am

    I made these tonight and they were excellent. They are the best Paleo Chocolate Chip Cookies that I have had. I added walnuts and substituted Sunflower Seed Butter for the Almond Butter and Truvia Baking Blend for the coconut sugar and added 2 TBS molasses. These are the ingredients that I had on hand. This Truvia Baking Blend increased the crispness but retain the moist chewy cookie.

    Reply
    • Erin replies to Cheryl
      December 20, 2017 @ 9:01 pm

      Molasses sounds like a delicious addition! Thanks for the tip. :) And good to know about Truvia! I’m happy to hear that they came out well. Thanks for your feedback!

      Reply
  • Rachel says
    December 16, 2017 @ 5:34 pm

    I just purchased the Bob’s red mill paleo flour blend. Can I use this for the recipe and would I just use the same total amount of flour

    Reply
    • Erin replies to Rachel
      December 16, 2017 @ 7:04 pm

      I’ve never tried it but I’m guessing it’s not exactly interchangeable with the mix of almond and coconut flours that I used. Sorry about that!

      Reply
      • Rachel replies to Erin
        December 16, 2017 @ 7:44 pm

        Thank you, I guess I’ll have to play :)

        Reply
        • Erin replies to Rachel
          December 16, 2017 @ 7:49 pm

          I’d love to hear the results. :)

    • Amanda replies to Rachel
      December 17, 2017 @ 2:19 am

      Awesome!!

      Reply
  • Hannah says
    December 14, 2017 @ 10:58 pm

    Little trouble here… What does divided chocolate chips mean? Should I cut them the full size ones in half?

    Thanks for your help!

    Reply
    • Erin replies to Hannah
      December 16, 2017 @ 7:07 pm

      It just means that you use 1 cup in the dough and 1/4 cup to top the cookies with. It’s in the directions if that doesn’t make sense. :)

      Reply
  • Patti says
    December 14, 2017 @ 10:33 pm

    Seriously, you’re brilliant! I am grain-free and dairy-free and have been on a search for chocolate chip cookies and WOW did I find the right ones, finally! My husband, who still eats grains and dairy, loved these! I asked him to please stop eating them so there will be some left for me. They were even good the next day as they held up well and didn’t get soggy like so many grain-free recipes do.

    I can’t wait to browse the rest of your blog for more recipes.

    Thank you!

    Reply
    • Erin replies to Patti
      December 16, 2017 @ 7:49 pm

      Thank you! :D And haha. I love that you asked him to stop eating cookies. I do the same with my husband! I hope that you’ll find some other recipes that you’ll enjoy. :) Thanks for your comment!

      Reply
  • Patti says
    December 10, 2017 @ 5:04 am

    When I read the recipe with the 6Tbls of almond butter, I wanted to try it. The cookies were soooo delicious! I’ll make these again!

    They’re pretty tasty frozen, too!

    Thanks, Erin!

    Reply
    • Erin replies to Patti
      December 10, 2017 @ 6:45 pm

      Yay! So happy that you liked them and that the almond butter lured you in. :) Thanks for your comment!

      Reply
  • Fernanda says
    December 10, 2017 @ 3:37 am

    Just made these cookies. One word… WHY?!?!
    I CANT STOP. I MUST STOP.
    Honestly I’m in love, and I can’t believe this are “healthy”. Thank you so much!!!.

    Reply
    • Erin replies to Fernanda
      December 10, 2017 @ 6:46 pm

      Haha. I know how you feel! They’re hard to resist, right?! You’re welcome for the recipe and thanks for your comment. :)

      Reply
  • Merri
    ♥♥♥♥♥
    says
    December 6, 2017 @ 7:18 pm

    I’m not sure if you could possibly have gotten a better picture of those cookies. Yumm. I just saw the picture (ha ha) I didn’t even know what they were yet. I’m thinking they look good enough to go Vegan for a night!

    Reply
    • Erin replies to Merri
      December 8, 2017 @ 5:45 pm

      Haha. Thanks! And you could also make the non-vegan version if you want to use a real egg and butter. ;) Hope you’ll enjoy them!

      Reply
  • Kim says
    December 6, 2017 @ 1:44 pm

    Can’t wait to make these! I have a question. In the video you add dry milk but I don’t see it in the ingredient list?

    Reply
    • Erin replies to Kim
      December 6, 2017 @ 1:59 pm

      The video says “Add dry mix” – not milk. :) Hope you’ll enjoy them!

      Reply
      • Kim replies to Erin
        December 6, 2017 @ 2:04 pm

        And to think I looked at it twice to be sure! 🙄 Thank you! Love your blog and have many of your recipes in my b recipe binder.

        Reply
        • Erin replies to Kim
          December 8, 2017 @ 5:46 pm

          Haha. No worries! So happy that you’ve found different recipes to try out. I hope you’ll enjoy them all! :)

  • Marj says
    December 6, 2017 @ 12:02 am

    Where can I find the nutritional facts for this cookie? Thank u!

    Reply
    • Erin replies to Marj
      December 6, 2017 @ 1:59 pm

      I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)

      Reply
  • Dayna
    ♥♥♥♥♥
    says
    December 3, 2017 @ 9:24 pm

    Erin, I love your recipes and you have a wonderful website!

    I have been baking these cookies for the past year. My family absolutely loves them! While I have used Bob’s flours for years (love them), they can be rather pricey in NYC. My solution: I tried both almond and coconut flours (organic) from Trader Joe’s. They worked equally as well but at a substantial savings!

    Reply
    • Erin replies to Dayna
      December 3, 2017 @ 9:48 pm

      Thanks so much, Dayna! So nice of you to say. :) That’s good to know that TJ’s flours work just as well! I sure wish we had them here in Germany. Thanks again for your comment!

      Reply
    • Monica replies to Dayna
      December 3, 2017 @ 11:41 pm

      I made these last week and I’m about to make another batch. They didn’t look like the picture and I also made more bite sized cookies (on accident – since they don’t expand).

      I did it with peanut butter and they are super yummy. I have never tried with almond butter so I don’t have anything to compare to but don’t fret if you just have peanut butter on hand. My PB is just peanuts ground up with 1% or less of salt

      Reply
      • Erin replies to Monica
        December 4, 2017 @ 5:54 pm

        But they’re honestly so much better with almond butter (this coming from someone who doesn’t like almond butter but loves peanut butter!) ;) But it’s great that you enjoyed them! Thanks for your comment. :)

        Reply
  • Jean says
    December 3, 2017 @ 8:58 pm

    I’m looking forward to trying this recipe on my family. Currently we are on the beginning strict Paleo, very low carb. But the video shows you adding dry milk and there’s none on the recipe. I’ve read through the reviews and can’t find anyone else noticing this. Please inform the amount needed and is there a substitute? Looks like everyone else is making these without the milk? My hope is that they will help the cookies to last longer. The GF versions always go stale very very fast. Like I said can’t make them now but can dream!

    Reply
    • Erin replies to Jean
      December 3, 2017 @ 9:01 pm

      The video says “add dry mix” – not milk. :)

      Reply

Comments? I’d love to hear from you!

Your email address will not be published. Required fields are marked with *


*


Comments are moderated. If you don’t see your comment immediately, don’t panic… it went through! Thank you so much for taking time to leave feedback!

Please help others by rating the recipe: