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.
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.
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.
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.
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?
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.
- 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. :)
And here are some resources if you’re new to the vegan or gluten-free diet:
- Are Chocolate Chips Vegan?
- Are Chocolate Chips Gluten-free?
- Is Baking Soda Vegan?
- Is Baking Soda Gluten-free?
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!
- 1 cup (100 grams) Bob's Red Mill Super-Fine 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) semi-sweet chocolate chips, divided (make sure to use paleo / keto / vegan chocolate chips, if desired)
- In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.
- 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.
- 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.
- Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
- 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.
- 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.
- Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.
- 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!)
- I haven't tried these with ghee or shortening or anything other than coconut oil and butter.
- 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.
- 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).
1623 comments on “Perfect Paleo Chocolate Chip Cookies (vegan / keto options)” — Add one!
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We have been making this recipe for several years! It is THE BEST paleo cookie out there! We like to make them big too! We also freeze the scoops then bag them up and they way we can make 2 fresh baked cookies for a treat. They bake beautifully straight from the freezer as well! I have made them Keto using brown sugar swerve and Lilly’s chocolate chips and they are good too! But nothing is better than the original recipe with coconut sugar and Good Life chocolate chips! Thanks for creating the best cookie recipe and sharing it!
You’re welcome! I’m so happy that you’ve been making and enjoying them all these years. :) I also love having a stash in the freezer so you can bake them up fresh and not have to worry about eating 8 cookies in one night. I might have done that a few times. ;) Thanks a bunch for your feedback!
I NEVER comment on recipes, but these cookies were beyond incredible. Nobody knew they were Paleo and I have been told that I have bring them to every family event going forward. I’ll never need another chocolate chip cookie recipe! Thanks, Erin!
Woohoo, yay! So glad to hear that! Thanks for taking the time to comment on the recipe. :) I really appreciate it (and sorry for my slow reply).
Another excellent recipe! I weighed the ingredients… Used butter and coconut sugar and they turned out perfect! My children are impressed!!! Thank you so much!
You’re welcome! I’m glad the kids liked them and that you’re enjoying the recipes. :D Thanks for your feedback!
I have been making these cookies for a long time now. All my customers I cook for, these are their favorite cookies. Almond flour does not agree w/me anymore.
I’m so glad they like them! Have you seen that there’s an all coconut flour version linked to in post?! Please try them! They’re just as amazing. :)
Made these with my toddler son and nieces. Made them smaller and got quite a few from the mixture. By the evening they were all gone.. everyone LOVED them! For some reason mine never bake flat lol but they were definitely delicious!v Could be becuase the mixture became quite oily by the time I mixed everything in. I used all paleo ingredients as per the recipe.
I’m glad that everyone enjoyed them! :) Was your coconut oil firm or kind of melty? If it was slightly melty, that would explain the greasy dough issue! Thank for your feedback.
I refrigerated it so it was very firm at the start but I must have worked the mixture too much as by the end of it, it was quite oily. Will try to be quicker next time and it will probably be easier when the weather is cooler. It’s horribly hot and humid here in Malta at present.
Ah, okay. If it’s horribly hot, I can see that being a problem. I hope next time goes better! :)
I made this with tahini as a sub for the almond butter. They were delicious! Chewy and tasty.
Yum! That sounds delicious. :) Thanks for the tip!
THIS WAS AMAZING! I used a nut flour blend instead of the almond flour and they still came out amazing. Kudos to you for figuring this out for all of us who are making lifestyle changes!
I’m so glad you enjoyed them! What nut flour blend did you use? Thanks for the tip and sorry for my slow reply (I just got back from vacation!).
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. 👏🏽😂
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!
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!
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.
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 ;)
You’re welcome and thank you for your feedback! I’m so happy that they were a hit. :) Sorry for my slow reply.
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.
Oooh, almond extract! I love adding that to sweets. :) Thanks for the tip and for your feedback! Sorry for my slow reply.
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?
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!
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.
I don’t have the calories but you could use this recipe analyzer for the nutritional profile. :)
I’ve probably made these cookies 30 times! My family is obsessed! Best cookies ever!
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!
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.
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!)
I’ll come back and let you know when I do try it :)
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!
You’re welcome! I’m really glad that you liked the cookies. And thank you for your feedback. :)
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!
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. :)
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?
I’ve made up to 4x this recipe without issue! I’m really happy that you like them so much. :) Thanks for your comment!
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 ?
Yes, yes and no. :) Hope you’ll enjoy them!
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.
You’re welcome! I’m definitely going to try espresso powder next time. Sounds so good! Thanks for your comment. :)
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!
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!
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!!
I’m happy that you liked them! I hope that the boys liked them, too. :) Thanks for your comment!
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.
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. :)
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.
Haha. Stopping at 2 is very admirable and impressive! I’m really happy that you liked them so much. :) Thanks for your comment!
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.
I’m sorry for just now seeing your comment! I’m happy that you were surprised by their yumminess. :) Thank you for your feedback!
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.
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!
Could I use a flax egg instead of chia egg?
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.
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!
Have you tried doing these as bars?
Yes! A 8″x8″ pan works great.
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.
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!
Do you have the nutritional value for these cookies? I’m most concerned about the carbs and fat?
I don’t have that info but you could use this recipe analyzer for the nutritional profile. :)
I can’t believe you won’t post nutritional values.
I live in Germany and I’m legally not allowed to post nutritional information. I hope that’s an acceptable reason for you!
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
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.
So delicious! I doubled the recipe, added cinnamon, and 2 cups chocolate chips was perfect! Thank you for sharing!
You’re welcome! Cinnamon sounds like a delicious addition. Yum! Thanks for your comment. :)
I love these cookies! I made a double batch!. Can I freeze the extra dough?
I’m sorry for just now seeing your comment! Yes, you can freeze the dough. :)
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!
I’m sorry for just now seeing your comment! I’m really glad that you enjoyed the cookies. :) Thanks for your feedback!
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!!
Aww, yay! How awesome that he’s more excited about these cookies than the cupcakes the other kids get. :D Thanks for your comment!
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?
Lol- never mind. MIX, not milk. I see that now.
Whoops, sorry! I just now saw your second comment. I’m glad you got it figured out in time! :)
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!
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.
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!
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.
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!
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!
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!
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!!
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.
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!
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.
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. ❤️❤️❤️❤️❤️
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!
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!
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!
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
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!
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 :)
Haha. Thanks for the tip on how to save some calories. :D I’m glad you liked them!
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
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!
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 !!!!!!!!!
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!
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.
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. :)
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.
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.
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:)
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.
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!
Haha. I’m happy these were good enough to share with your dog and your friend! :D Thanks for your comment!
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!!
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.