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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They are absolutely delish! I did make them with peanut butter and later saw in the notes at the end that it doesn’t work with it but mine came out perfect! Thanks for the recipe!
The peanut butter version just doesn’t seem to work with my homemade peanut butter! And it’s really frustrating because I desperately want a peanut butter version of these cookies. ;) What brand did you use? Thanks for your feedback!
My family usually ends up disappointed when I try to make a healthier version of sweets, but these were a hit. I made the Paleo version. My daughter and I don’t care for Paleo chocolate, so I added dried fruit and they turned out amazing. Thank you!
I know the feeling of disappointment when you try a healthier dessert recipe all too well! It’s pretty much why I started this blog. ;) I’m so happy that you and your family enjoyed the cookies! Thanks for your comment.
I made these cookies today and they are INCREDIBLE! I bake pretty regularly with not so healthy ingredients but this recipe has all of the decadence of a rich, chewy chocolate chip cookie. Well done! I’m looking forward to trying many more of your recipes! Thank you!
Thanks so much for your nice comment! I bake with all kinds of unhealthy ingredients in real life so when I do post something paleo, it has to be really good or I wouldn’t post it (since I could just as well bake something with wheat! ;)) I hope you’ll enjoy the other recipes just as much! Thanks again.
I finally made these today. We now have a GF,DF person I cook some for. These were perfect!! I almost halved the dough and added coconut and pecans to part and dark choice. to the rest. My husband can’t decide which is the best. HA!! I made small cookies too. I only cooked 9 minutes. I loved them both but since I don’t know the points for WW I just tasted. Ha!!
Haha. I love that you made these! And that’s nice of you to bake for someone who is GF / DF. I hope that they liked the cookies, too! Your coconut pecan idea sounds delicious. Thanks so much for your comment. :)
theses cookies look delicious.. can i use almond meal?
You can! Enjoy. :)
I just made these for the first time AND it is my first time baking with almond or coconut flours. The taste is exquisite! The texture will take a little getting used to, not sure if I baked the too long or too little. They seem dry.
They shouldn’t be dry at all! They should be nice and chewy, just like a regular chocolate chip cookie. :) I hope you’ll give them another try! It sounds like they were overbaked. When you take them out of the oven, they’ll be super soft but will firm up as they cool.
Thanks. I definitely will try again and but my baking time. The first batch seemed much lighter than your cookie so I baked the others a minute or two longer, but even the fist batch was a little dry. Do they darken in color as they cool?
They don’t darken in color as they cool. Maybe next time you could weigh the flour (in case you didn’t the first time). Too much flour is probably the only thing other than overbaking that could have caused that unless you made some changes to the recipe. I hope it’ll work better then! :)
I never comment online, but these chocolate chip cookies blew my husband and I away. They are so incredibly flavorful and have a great texture. What an excellent recipe, thank you for sharing! I look forward to trying out more of your recipes.
I’m thrilled that you liked them enough to feel the need to comment. :D I hope you’ll enjoy the other recipes just as much! Thanks so much for commenting. I really appreciate it. :)
I’ve made these a few times and I cannot get over how delicious they are! Even my non-clean eating friends/family were gushing over them. Thank you for sharing!
Aww, yay! That makes me happy to hear. :) Thanks for your comment!
This recipe sounds amazing!!! I love chocolate chip cookies, but do not want all of the terrible ingredients in store bought ones. I have all of these ingredients in my house, except almond butter. I am allergic to the skin on almonds, so I can use almond flour since they use blanched almonds, but cannot use almond butter. Is there anything that can be used in place of the almond butter? I see you made a note that peanut butter will not work…
Hi Chelsea! I haven’t had any luck with peanut butter (I used homemade) but it seems like all the commenters who have tried it (despite my note ;)) liked them. I know someone said they used Smucker’s Natural and someone else mentioned another brand in the comments. You could also use hazelnut butter! And I know people who have used SunButter with success. Thanks for your comment and I hope you’ll enjoy the cookies. :)
I just made these, and OMG!!! They are fantastic. This will definitely be my new chocolate chip cookie recipe. They taste no different than regular ones. It’s been so hard to find a good paleo cookie recipe. Thank you so much!! I have a huge sweet tooth and this hit the spot. :)
Aww, yay! That’s music to my ears. Thanks a ton for your comment! :)
Thank you so freakin much for this recipe. It’s saved my butt. I thought I’d mention that I use coconut oil, coconut sugar and almond meal from Trader Joes as my almond flour. I cook them in a silicone muffin tin so they don’t spread and they come out PERFECT. I make them all the time!
It’s great to know that almond meal works well in these! Thanks for the tip. I’m so happy that you enjoyed the cookies and I love your muffin tin idea! How many does that yield? I can’t wait to try! Thanks for your feedback. :)
I forgot to add to the people freaking about about the calories remember when you are eating clean/paleo/grain free etc. you really don’t need to count calories and your body needs good heathy fats which this recipe has!
Haha. Thank you! Although it’s probably not a good idea to go crazy on these, which I think a lot of us want to do. ;)
This is the best recipe ever!!! I’ve made them just like the original recipe, & different combinations with peanut butter, with maple syrup, half butter half coconut oil, half syrup half coconut sugar, regular chocolate chip, carob chips, walnuts, coconut, with flax meal replacement- you name it and they are all sooooo good. The only thing I really do different is my oven broke so I’ve been using my toaster oven that I don’t have a cookie sheet to fit it so I put them in an 8×8 pan and make bars! Perfect for everyone in my family and they have no idea how healthy they really are.
Wow! I’m so happy that all the different combinations are coming out well for you! My oven also broke and I’m going crazy. I hope we both have functioning ovens soon! I like that you’re using your toaster oven to make bars. Thanks so much for your feedback. :)
Are there any other paleo-sugar substitutes either than coconut sugar? Please let me know, thanks!
The only paleo sweeteners I use are coconut sugar, honey and maple syrup. One commenter used maple syrup with success but I didn’t have a very good experience with it (the cookies became cakey, which makes sense due to all the added liquid). I think honey would give you the same cakey result. Do you use any granulated sweeteners other than coconut sugar?
I follow the Trim Healthy Mama plan and have been searching for a real cookie. Well, I think I found it with just a few minor changes! I used 1/4 cup THM gentle sweet, 1/4 cup Just Like Sugar, 1/4 cup Just Like Brown sugar, 1/4 TSP molasses, 6 TBS Smucker’s Natural peanut butter along with 1 TBS golden flax seed meal to help with the runny peanut butter. Everything else remained the same. They look similar to yours and taste wonderful! Thank you for the recipe.
I’m so happy that they came out well with your changes! That’s a great idea with the flaxseed. I guess I’ll try that next time I try a peanut butter version because the peanut butter version just isn’t working for me! Thanks a bunch for your tips. :)
Hi Again! I forgot to state that I only used 3/4 cup 63% dark chips. I portioned the dough out on the cookie sheet first and then put it in the freezer for about 15 min, then baked. Thanks again!
Oh, cool! Someone else asked about rolling the dough into balls and baking from the freezer so now I’ll be able to give them an answer about that. Thanks again! :)
Oh my goodness! These are the best grain free chocolate chip cookies I have ever made from internet recipes. I weighed the ingredients as suggested, but made these modifications: Didn’t want to waste my costly coconut sugar in case these didn’t turn out (sorry!), so I used organic brown sugar. From lack of baking, my sugar was rock hard, so to compensate for it’s hardness, I added 1 TBL organic molasses and 1/4 tsp coffee extract. I also upped the vanilla to 3/4 TBL. I made them into 44 gram cookies and baked at 375 for about 9-10 min. Let them sit a few minutes (so hard to wait) and tasted. Delicious!!!
Haha. Don’t be sorry. ;) I’m hesitant of paleo recipes, too! I’m thrilled that your changes worked out well and that you enjoyed them so much. Thanks a ton for your feedback! :)
These are now my favorite chocolate chip cookies! I made my first batch with brown sugar, but am going to give your maple syrup approach a try. Thank you!
I tried using maple syrup like one commenter suggested but the cookies came out really cakey! I didn’t like them nearly as much. I did use a different type of nut butter, though, so that could be to blame. Let me know how they come out if they try them! Thanks so much for your feedback and I’m so happy it’s your new favorite. :)
This recipe is delicious. I made half the recipe according to the instructions. the other half I added coconut and pecans. Delicious!!!
Yum! I love the idea of your second version. I’ll have to try that! Thanks for your feedback. :)
How do you measure the almond flour? I usually scoop it directly into measuring cup and lightly pack it. I would be interested in your method.
I always just weigh it to make sure things are consistent but if you don’t have a scale, then I recommend dipping the cup into the container and then using a knife to level it off. I just tested that with Bob’s Red Mill almond flour and it gave me 100 grams. :)
I don’t even understand. How are these so perfect? They are shaped beautifully; like traditional cookies (with a little smashing before baking). They are lightly crispy on the outer edge, but soft and chewy on the inside; just like traditional cookies. They’re completely and utterly perfect. I put them in for 11 minutes, by the way, and they came out gorgeous. Thank you so much for this recipe. I didn’t think I’d ever find a good paleo cookie recipe!
Aww, thanks. I’m thrilled that you enjoyed them so much! And I’m happy you agree with me on the perfect thing. I felt kind of obnoxious calling them that. ;) Thanks a bunch for your comment!
These turned out great! I used coconut sugar and coconut oil–AND used peanut butter! I had only organic Smucker’s peanut butter on hand, so I used that. Baked for 12 mins and they got harder and more cookie-like after sitting for a couple of minutes. Also put the dough in the freezer before adding the chocolate chips for a few minutes to harden. It helped! Thanks!
I just don’t understand how other people are using peanut butter with success! I’ve tried these about a dozen times with peanut butter (thinking if I add a little more or less of something it’ll work). But they never come out nearly as yummy as the almond butter version! They always seem kind of cakey with peanut butter. I’ll have to get my hands on Smucker’s and see how they come out with that. Thanks so much for your tip! :)
My husband is on a paleo diet and doesn’t know it. He was recently diagnosed with CHF, and can’t eat anything with sodium. I used crushed almonds instead of almond butter (same thing really, but I didn’t grind the almonds long enough, and used the crushed almonds instead of flour. Instead of baking soda (Very high in sodium) I used Flax meal (about 1/4 cup) and enough seltzer water to make a batter slightly thicker than pancake batter. Of course, i had to use the drop method, but they turned out wonderfully. I also used less brown sugar and substituted with honey. These cookies turned out wonderfully; my husband thinks he is having “Junk food” but he is getting a lot of nutrition without the sodium. Thanks!!
oh yeah I forgot, the flax and seltzer combo was a substitution for baking soda AND egg…
Awesome! Thanks for the tip. :)
Oh, wow. That’s great that these came out well with your subs! I had no idea about baking soda being so high in sodium. Thanks for sharing your subs! I’m sure it’ll help someone else down the road. :)
This is the second time I have made these cookies.
They are my new favorite.
I’m so happy you like them so much! Thanks for your feedback. :)
Anyone have nutrition info on these bad boys?
Check out my reply to Mischelle 5 comments below you. :)
Oh, im sorry, i meant like carbs, fats, etc for a batch :D
You can copy and paste the recipe here if you like. :)
Hi Erin, We have a coconut allergy in the family – can I use almond flour in place or would you recommend another flour? Thanks!! Marcia
Hi here! Coconut flour absorbs so much more liquid than any other type of flour so unfortunately there’s no sub. I have tried these cookies with more almond flour and they just didn’t work. I’m sorry! I so wish there were a good sub.
I just recently did the Whole30 and have decided to cut out gluten. I was sad to think that chocolate chip cookies were out of my life for good. I’m so excited to try these tonight. Already asked my husband to pick up some almond flour and can’t wait to get started! The comments were so encouraging…seems like a winner! I’ll let you know how it goes. Thank you for taking the time to try and (maybe occasionally) fail so we could all benefit.
Aww. Thanks for your kind comment! All the happy reviews from people made all the trials totally worth it. :) I hope you’ll enjoy the cookies and congratulations on finishing up with Whole30!
LOVE, LOVE, LOVE these cookies! Your technique is very similar to the one I used when I baked with wheat flour and I’ve searched for a excellent cookie since switching to grain-free with no luck! The cookies were baked last night and placed in the freezer to enjoy later since I couldn’t eat all of them at one setting. Well, yummy! Thank you!!!
I’m so happy you enjoyed them! And you’ve already frozen them? Wow. What willpower. That’s awesome! :) Thanks a bunch for your feedback.
I made these for a friend who is gluten free and dairy free and they turned out amazing! Much better than my traditional chocolate chip cookie recipe. In fact, they are now my go-to cookie. One quick question–for some reason the chocolate chips didn’t incorporate in with the batter very well so at the end there were chocolate chip cookies that had “fallen” out of the batter sitting at the bottom of the bowl. Did I do something wrong? Thanks again for the recipe!!
I think I know what you’re talking about! Sometimes if the dough is especially wet (like if the coconut oil melts), the chocolate chips don’t want to stay put very well. For me, I end up with just a few at the bottom of the bowl but if you have more of an issue than that, you could chill the dough first. That should fix the problem. And I was thrilled to hear that it’s your new go-to cookie! Thanks a ton for your feedback. :)
Do you happen to have a calorie count on the cookies? They are really really good!
I’m so happy you liked them! It’s better just to pretend that these don’t have calories, though. ;) Here’s a comment with that info! Thanks for your feedback.
Just wanted to share that I just made these using 1/2 cup of organic sugar and added molasses since I don’t keep brown sugar on hand. I also subbed the oil for Palm Oil and used PB (4TB) in place of almond butter. My new favorite paleoish cookie!
Yum! Sounds good. What kind of peanut butter did you use? Thanks for sharing your tips!
I used the MaraNatha organic no stir peanut butter. I loved the flavor it added. It made it almost feel like a real PB chocolate chip cookie and not one made with almond flour. Nice crunchy outside chewy inside! My new favorite, thanks!
I’m so happy it came out well with that peanut butter! I checked out the ingredients and it has added palm oil and sugar. So maybe that’s the difference! My homemade stuff just has salted peanuts and it’s thin like pancake batter. Sorry to ask another question but is MaraNatha peanut butter the super runny kind or the firm kind like Skippy? I googled it and can’t find any pictures other than the jar. Thanks for your comment! :)
This is a great recipe!
I encountered an interesting outcome making them for the first time. I followed the recipe you posted with two differences: maple syrup as a substitute for the sugar, and sunflower seed butter instead of almond. They came out delish but upon biting into the cookie, I was surprised to see a distinct green colour in the batter (it wasn’t there before being cooked and I double checked I didn’t add some leafy green by mistake). They taste great though and my partner and I figure we have found a great Xmas cookie recipe :)
Thanks for sharing!
How much maple syrup did you use? I’d like to try it with syrup, as well!
I used about 9 tablespoons. Maple syrup is my favourite sweetener :)
Thanks for your reply and feedback, Peter! I love your changes. :) Did you add any extra flour or anything to make up for the extra liquid in the maple syrup? I’m also interested in trying your maple syrup version! And the cookies turning green is due to the sunflower seed butter. I’ve never used it myself but I’ve read about it here. Thanks again for your comment!
Hi! I just wanted to let you know I actually tried peanut butter and they worked out fantastic!! Not sure why or how, but so tasty:D Thanks for the recipe.
Oh, neat! What kind did you use? I’ve tried with homemade peanut butter and the texture of the cookies comes out weird and they’re super greasy. Thanks for letting me know!
It’s an organic creamy peanut butter, I think it was Adams!
Awesome! I’ll check it out. Thanks for letting me know. :)
Amazing! I am a baker, and I recently began eating Paleo. I was skeptical when I made these, I will be honest. They were my first paleo dessert! I was blown away! Thank you for all of your time and recipe trials! You have a winner with this recipe!
Thanks so much, Sarah! I’m thrilled that you enjoyed the cookies so much. Being skeptical when making any paleo dessert is probably a good idea. ;) Good luck with paleo baking and thanks so much for your feedback!
Where have you been all my paleo life. Finally a grain free cookie that tastes like its not grain free. Made these cookies for Valentines day and OMG they were amazing. The texture, the taste were absolutely fantastic and delicious. I didn’t make mine huge so they were perfect the regular cookie size. My husband, kids, the neighbors kids all loved them. This one is definitely a keeper and I will be making this again and a lot more of your other recipes. Thank You!!!
Haha. I’m thrilled that you all enjoyed them so much! And I guess I need to come up with some more paleo recipes. ;) I don’t have all that many and I haven’t even labelled most of them as paleo. I guess it’s time to change that! Thanks a ton for your feedback. :)
OMG!!!! These cookies are absolutely amazing! I substituted cocoa nibs instead of the chocolate chips because I’m trying to cut out sugar. Oh boy! They are to die for! Next batch I will try it with hazelnut butter instead of almond butter. Girl… you are amazing! I wonder if there is a way to cut down on the fat. The 6 tablespoons of coconut butter seems like a lot. Have you tried it with less oil by any chance?
I have tried it with less oil (I went through loads of trials to arrive at the final recipe ;)) and thought that 6 tablespoons was the best amount. You could try decreasing it by a tablespoon next time and see if you like them just as much. :) All nut butters are different so these come out a little differently with hazelnut butter but they’re still yummy! I hope you’ll enjoy them. And I’m so happy you like the recipe! Thanks a ton for your feedback. :)
Thank-you kindly for sharing this amazing recipe!! These cookies are heavenly!
I’m so happy you liked them! Thank you for your comment and feedback. :)
The texture of these cookies looks absolutely fantastic. :-) Have you ever tried making these with applesauce instead of an egg?
Thanks! I haven’t tried that but one commenter used a flax egg and said it worked perfectly. :)
These were to be my one “treat” to myself for completion of my first Whole30 and I was super excited. Sadly, after letting them cool and firm up after coming out of the oven, I realized that they were literally falling apart (almost like sand). Not to be deterred, I grabbed a fork and dug in right off the cookie sheet – they were TO DIE FOR. My husband wanted to see what I was fussing about and then grabbed a bite too – massive double thumbs up (and he did NOT do a Whole30). Still, I was sad about the texture and was about to chalk it off to not having worked much with almond flour…..until, as I was doing the dishes, I spotted a lone egg sitting on the counter…my “room temp egg” – WHOOPS! Obviously, no egg = no binder – duh. So, other than that little guffaw, all turned out perfectly and the taste was exactly what I was hoping for :) The massive headache that came later from having detoxed from sugar for 30+ days wasn’t the best, but in the future these cookies will be “worth it” when I’m looking for a treat. Thank you!
The first half of your comment had me freaking out. ;) I’m so happy you found the egg! I accidentally omit ingredients way too often (which is one of the reasons why I test recipes several times before posting!) so I know your pain. And I’m even happier that the eggless version still tasted good. Thanks so much for your feedback and I hope you’ll like the version with the egg even more!
I can’t wait to make these! My kids have had two snow days in a row and I think this is the perfect afternoon boredom buster :) I’m planning on using butterscotch instead of the chocolate chips because I’ve been craving it lately! When you chill the dough, have you made the individual cookies and chill them on a baking sheet, or stick the whole batch of dough in the fridge? About how long do you cool it?
I bet these would be great with butterscotch chips! Yum. I haven’t tried chilling the individual balls of dough on the baking sheet but I think it’d work. I’d let them sit at room temperature for about 20 minutes before putting them into the oven. When you say cool it, do you mean how long do you cool them on the baking sheet after they’ve baked? If so, I’m guessing about 15 minutes. Or maybe 30! I need to take note of that next time. If you mean how long would you chill the balls of dough, I’m guessing 30 minutes. It’s just a guess, though! I hope you and your kids will enjoy the cookies. :)
Can I use roasted almond butter?
Not sure if I did my math correct but from what I calculated, each cookie is 599 calories!!! Doesn’t that concern you? It’s just a cookie. My meals are usually that many calories
I used this recipe calculator and got 489 calories. Still a lot but these cookies are HUGE. I don’t eat one at a time. I just prefer how they bake up when they’re this size. :) I’ve also divided the dough into 16 balls to get regular-sized cookies. Here’s the info I used if you want to plug it in yourself to see:
100 grams blanched almond flour 
32 grams coconut flour 
1 teaspoon baking soda
1/4 teaspoon salt
84 grams coconut oil
150 grams coconut sugar 
98 grams natural almond butter 
1 1/2 teaspoons vanilla extract
1 large egg
1 1/4 cups semisweet chocolate chips
These turned out perfect! Thank you!
Yay! So happy to hear that. Thanks a bunch for your feedback! :)
I know this is not paleo, but do you think I could substitute peanut butter for almond butter? This recipe looks amazing, as I am trying to learn to bake gluten & dairy free as I am gluten free and my boyfriend is dairy free.
I’ve tried these several times with peanut butter but they always come out oily and strange! I’m still working on a peanut butter version and hope to post that soon! Good luck with gluten-free and dairy-free baking. :)
I hate to ask, but what can I sub for coconut flour? It’s the only flour I don’t have!
I’ve tried it without coconut flour but it doesn’t work. Sorry about that! The problem with coconut flour is that it’s not interchangeable with any other kind of flour because it sucks up so much moisture. Have you tried these chocolate chip cookies? It’s a totally different recipe (and really delicious!) but it uses flours that I know you use. :)
I absolutely love this recipe! I used Sunbutter because I like the taste better and they’re fantastic. I also made them once without chocolate chips and they’re equally good!
I’ll have to try these with Sunbutter! I’ve never actually tried it in anything. Thanks for the tip and for your feedback. :)
Fabulous recipe! I used erythritol (can’t have sugar) and it came out just fine! I ended up with rated more than 8 cookies though, and just baked them for a shorter amount of time,
That’s great to know that erythritol works! Thanks for the tip and for your feedback. I’m happy you enjoyed them! :)
Absolutely the BEST healthy Chocolate Chip Cookies I’ve ever had…and I’ve been experimenting with various recipes for 25 years!!!
Wow! So nice of you to say that. Thanks a bunch! I’m thrilled that you enjoy them so much. :)
Yummy!!! These are soooo good. Love your recipe. On my second batch I decided to chop up a Butterfinger candy bar and put that in the batter instead of the chocolate chips, holy moly – it was amazing as well. Thank you!!
Oooh! That sounds heavenly. I haven’t had a Butterfinger in ages but now I’m craving one. In these cookies! Thanks so much for the tip and for your feedback. :)
I have made this recipe twice in the last week, absolutely FANTASTIC! My kids also love and have no idea there’s no junk in them. My 5 year old said “best cookies EVER!” I’ve also added a whole bunch of fun ingredients to the batter, like zucchini and chia seeds and they don’t notice the difference. Hee hee ?. Thanks again!! Becky
Zucchini?! How much did you add? I’d love to try that! And I love your 5 year old’s reaction. :D Thanks a bunch for your feedback!