Perfect Paleo Chocolate Chip Cookies (vegan / keto options)

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

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

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

All almond flours are not created equal

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

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

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

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

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

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

Variation in baking = bad

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

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

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

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

Consistency matters a lot

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

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

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

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

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

Pay attention to the coconut oil

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

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

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

Coconut sugar (for paleo) vs brown sugar

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

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

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

Size also matters

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

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

Variations of this recipe

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

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

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

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

Substitution questions for these paleo chocolate chip cookies:

  • Can I use something instead of almond flour?

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

  • Can I use something instead of coconut flour?

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

  • Can I use something instead of almond butter?

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

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

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

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

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

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

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

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

  • Can I make these cookies smaller?

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

  • Can I bake these cookies as bars?

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

  • Do you have nutritional info?

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

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

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

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

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

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

Perfect Paleo Chocolate Chip Cookies (vegan, keto options)

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

Please read the notes at the bottom before beginning!


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


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


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

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

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  • Candi J
    July 3, 2016 @ 1:56 am

    My family is 1 month grain-free and we were put in charge of dessert for our family BBQ this holiday weekend. (Yikes!) I scoured the web looking for a rich chocolate chip cookie recipe and found yours. Yum! Yum! Yum! Made with dark brown sugar since I love that rich molasses flavor and these were an absolute hit. Fantastic recipe! Thank you!

    • Erin replies to Candi J
      July 4, 2016 @ 12:03 am

      I’m happy to hear that they came out well! I hope that your family will enjoy them, too. They must trust you a lot to give you dessert duty (just because so many people assume grain-free treats aren’t very good). ;) Thanks for your comment!

  • Jennifer says
    July 2, 2016 @ 11:55 pm

    These turned out very dry. Any idea why?

    • Erin replies to Jennifer
      July 3, 2016 @ 9:05 pm

      You’re the first to mention these being dry so I’m guessing something went wrong (perhaps accidentally added too much flour or too little wet ingredients?) Or did you make any subs or any changes at all to the recipe? Did you maybe pack the cup of almond flour very full?

      • Jennifer replies to Erin
        July 3, 2016 @ 9:15 pm

        Thanks for the reply. I weighed my ingredients to make sure they would be exact. I used 1/2 coconut oil and 1/2 butter. I also used Truvia brown sugar baking blend… Could that be it? It has the same consistency as brown sugar.

        • Erin replies to Jennifer
          July 3, 2016 @ 9:28 pm

          Ah, there we go! It was almost definitely the Truvia. I’ve tried these cookies with some low-carb sweeteners and they came out terribly. They fell apart (because they were so dry, I’m guessing) and tasted pretty bad. I hope yours were at least edible. ;) Mine were so bad they went straight to the trash! One guy did some experimenting with low-carb sweeteners and posted his results here. Hope that helps!

  • Jessica says
    July 1, 2016 @ 12:00 pm

    Anyone ever try these with palm shortening in place of the coconut oil?

    • Erin replies to Jessica
      July 2, 2016 @ 10:15 pm

      Nobody has mentioned doing that but I imagine it’d work (though I’m not positive). I’d love to hear how it goes if you try it! Enjoy. :)

  • Pamela
    June 28, 2016 @ 5:23 pm

    First of all, these cookies are fantastic!! I made them exactly like the recipe,but accidentally used 1/3 cup coconut flour. It was fine. Also, I am ver fussy about my chocolate chips and feel Guittard are the best! Another tip… Because I used coconut oil and didin’t want to wait for the 1 hour chilling process, I just put the whole mixing bowl in the freezer for about 20 to 30 minutes. No problem. And…..because I loved these cookies so much, I figured out the approximate calories using coconut oil and coconut sugar. If you make only 8 cookies, they are about 320 t0 360 calories (10 to 20 chips per cookie). These are too large for me! If you make 25 to 30 cookies, they are about 85 to 102 calories per cookie (about 10 chips each). Much better for me. I was surprised (and happy) the calorie count was so reasonable. Also, when you use coconut sugar, because of it’s lower glycemic index, you don’t get that sugar hangover headache, if you are so inclined. Win! Win! I will definitely be checking into more of your recipes and some less expensive almond flour! Sorry, Bob.

    • Erin replies to Pamela
      June 28, 2016 @ 10:21 pm

      I’m thrilled to hear that you enjoyed them so much! And yeah, the full-sized cookies are a bit big. ;) I just like the way they bake up. It’s interesting to know that 1/3 cup coconut flour works just as well. Thanks a bunch for your feedback and for sharing your calorie count (and other tips). I hope you’ll enjoy the other recipes just as much!

    • Renee replies to Pamela
      July 4, 2016 @ 5:24 am

      I buy Anthony’s Coconut Flour off of Amazon Prime…very reasonable and works great!

    • Renee replies to Pamela
      July 4, 2016 @ 5:26 am

      Oops…meant to say Anthony’s Almond Flour…sorry!

      • Erin replies to Renee
        July 4, 2016 @ 8:35 pm

        Thanks for your tip! :)

  • Maia
    June 18, 2016 @ 10:39 am

    These are so good!

    Next time, since I like things less sweet than most, I’d like to make them with less palm sugar. Do you recommend making other adjustments to the recipe to accommodate the reduction in Palm sugar?

    Also, I made them using 4 tablespoons of smooth, super liquidy, unsweetened, room temp peanut butter instead of almond butter since I didn’t have any. Worked beautifully!

    • Erin replies to Maia
      June 18, 2016 @ 10:10 pm

      I think you could reduce the sugar to 1/2 cup without making any adjustments. If you want to reduce it even more, then I’m afraid the texture would suffer. And thanks for the tip on the peanut butter! I’m desperate to make a peanut butter version work. :) Thanks for your feedback!

    • Megan replies to Maia
      June 23, 2016 @ 1:14 am

      I used all natural peanut butter too! Worked like a charm! Love these cookies!

      • Erin replies to Megan
        June 23, 2016 @ 9:34 pm

        I’m happy that that worked out for you! Thanks for your feedback. :)

  • Kate says
    June 16, 2016 @ 4:01 pm

    Hello! I made these last night on a cookie craving whim and they were fab! I did make a few substitutions of ingredients and process based on what I had on hand and, frankly, laziness (I hate baking, it’s too exact of a science as opposed to cooking and I like just throwing things in a pan and calling it done! Haha). I ran out of brown sugar, so I used only 1/4 cup and 1/2 cup maple syrup. Also, I don’t own a stand or hand mixer, so I whisked everything. The coconut oil/sugar mixture did not look pretty (rather than creaming nicely, there were little pebbles of coconut oil in a sea of maple brown), but it worked out ok. My batter was gooey, but delicious. I had no trouble incorporating the chips, but I chilled it about a half hour before baking. I should have chilled them longer, but I’m impatient! (See, not a baker). Rather than rolling them into nice little balls, I threw 8 haphazard scoops onto my sheet pan. The cookies DID come out minorly greasy (probably due to not chilling enough?) and spread out like crazy. They were flat and each the size of my whole hand. BUT, after cooling, they got that perfect crisp/chew and flat, crispy cookies are actually my favorite so I’m calling it a win! I had one for breakfast today. :)
    Just wanted to let you know even a lazy, terrible baker like me can pull these off. Now, if someone could come wash my dishes…

    • Erin replies to Kate
      June 17, 2016 @ 9:00 pm

      Haha. And that’s why I prefer baking! It’s harder to mess up if you’ve got a trusty recipe and just follow it exactly. :D So if you whisked everything together, was your coconut oil melty? Because if it’s even a little melty, it results in greasy cookies (even if you refrigerate the dough! I’ve tried it). So you really have to have firm coconut oil. But I’m happy they still came out well! And I’m with you. I’d sure love someone to do my dishes. My husband usually ends up doing them but then I feel a smidgen of guilt. ;) Thanks for your comment!

  • Susan says
    June 16, 2016 @ 1:25 pm

    Can I sub Stevia for Coconut Sugar?

    • Erin replies to Susan
      June 16, 2016 @ 2:57 pm

      I’ve tried these with Sukrin Gold and Swerve and they came out terribly (taste and texture). So I unfortunately don’t have any advice when it comes to a sugar-free alternative. Sorry about that!

      • Susan replies to Erin
        June 16, 2016 @ 5:16 pm

        Thank u for ur quick reply

        • Erin replies to Susan
          June 16, 2016 @ 6:14 pm

          No problem! By the way, one commenter experimented with making these sugar-free / low-carb and posted his results here. I hope that helps! :)

    • gsr replies to Susan
      June 19, 2016 @ 4:14 am

      I used truvia baking blend (available at Safeway), you use 50% vs sugar.. And it reduces added sugar calories by 75%…the cookies come out awesome. Also I used unsalted butter, instead of coconut oil. Only because I didn’t have coconut oil.

      • Erin replies to gsr
        June 20, 2016 @ 9:04 pm

        That’s great that that worked out! Thanks so much for the tip. :)

  • Jen says
    June 14, 2016 @ 10:57 pm

    Wow!Tried these for the first time today and they are amazing! Chocolate chips cookies are my favorite dessert and I’m always on the hunt for a healthy version that I like. These are a winner! Thanks for sharing.

    • Erin replies to Jen
      June 16, 2016 @ 11:34 am

      Yay! I’m so happy that you enjoyed them. :) Chocolate chip cookies are a favorite of mine, too. Thanks for your comment!

  • Vanessa
    June 13, 2016 @ 2:58 pm

    Really good! I made these exactly how you have it written. They turned out perfectly!

    • Erin replies to Vanessa
      June 14, 2016 @ 7:09 pm

      Awesome! So happy to hear that. :) Thanks for your feedback!

      • Patti
        replies to Erin
        June 29, 2016 @ 3:55 am

        These are the best cookies ever. My neighbors went crazy. I tried to make a double batch but found I didn’t have enough chocolate chips so,I used chopped chocolate bars. And I was tired and put the eggs in first with the butter and cocoanut oil. I used half and half butter and coconut oil. I just hope I didn’t mess up to bad by putting the eggs in at the wrong time. It was late and I was tired. So never double up when you are tired lol. I also added in chopped walnuts. So good yummy. Sorry Erin. I meant to go,to,the end.

        • Erin replies to Patti
          June 29, 2016 @ 10:43 pm

          Haha. Well if you think they’re the best cookies ever, then I don’t think that you messed up too badly by putting the eggs in at the wrong time. ;) Whatever works sounds good to me! And I’m totally with you on not messing with recipes when you’re tired. I usually make 1/4 or even 1/8 recipes when recipe testing and considering that I’m usually tired, I have waaay too many mess-ups. ;) Thanks a bunch for your comment!

  • Jess says
    June 12, 2016 @ 10:57 pm

    I’d love to make these, but unfortunately, every time I eat almonds I get sick. Like..stomach ache, cramps…I’m wondering what I can substitute? I seem to be able to tolerate all other nuts.

    • Erin replies to Jess
      June 13, 2016 @ 9:38 am

      You could try subbing the almond flour with another type of nut flour (like hazelnut flour) and the almond butter with another type of nut butter. They won’t come out exactly the same but they should still be tasty. :)

  • Becky says
    June 12, 2016 @ 5:17 am

    Ok so I didnt have all the ingredients so I substituted and they were FABULOUS. My entire family loved these.

    I did not have almond butter so I used peanut butter. But I only used 4 tbsp and I added 1 small banana to cover the other two tablspoons of Peanut butter.

    They were perfect taste and texture.

    • Erin replies to Becky
      June 12, 2016 @ 7:56 pm

      Wow! I’m so happy that they came out well with that sub. :) Did they taste peanut butter-y? Thanks a bunch for your tip!

  • Sharon Fennell says
    June 11, 2016 @ 7:42 pm

    These cookies are fantastic, no issues with using coconut sugar or mixing the chocolate chips in, they came out a great shape with height to them and tasted fantastic straight out of the oven. I just used almond flour from bulk barn and it worked great, will definitely be looking at all your other recipes now. Thank you:)

    • Erin replies to Sharon Fennell
      June 11, 2016 @ 10:10 pm

      I’m happy to hear that you had no issues! The problem with mixing in the chocolate chips only seems happen if you use melted coconut oil so it’s easy to avoid. :) And great to know that it worked well with another type of almond flour! Thanks a bunch for your comment and I hope you’ll enjoy the other recipes just as much.

  • Donna torres says
    June 7, 2016 @ 8:59 pm

    Omg I love these! I made them exactly like the recipe and they came out really yummy. Most recipes I have tried are disappointing, but not this, thank you so much.

    • Erin replies to Donna torres
      June 8, 2016 @ 5:05 pm

      I’m super happy to hear that they weren’t a disappointment! Thanks so much for your nice comment. :)

  • Luis says
    June 5, 2016 @ 6:38 am

    Made them last week & ate my last cookie yesterday. They were pretty good, thanks for the recipe. I followed the recipe as stated. Except I used Honeyville Blanched almond flour & dark chocolate chips. I melted the coconut oil to measure it better which made it really greasy when trying to form the dough balls. It also left the cookies greasy when eating them, especially if you warm them up. Next time I won’t melt the coconut oil and see if it makes a big difference. Does the recipe need coconut flour for it to work or can I skip it & maybe use more almond flour instead? Was also thinking of adding a banana to it to see what it would do. What kind of chocolate chips do you use, they don’t like like the big chips that I used. Might also use Nutzo butter next batch instead of almond butter.

    • Erin replies to Luis
      June 5, 2016 @ 9:39 am

      I’m happy you enjoyed them! Definitely don’t melt the coconut oil next time. Use a scale and go by weight. :) Using melted coconut oil in these cookies results in what you said – greasy dough and cookies. I only figured this out last week once it started to warm up and I tried them with slightly melted coconut oil. The recipe needs the coconut flour. I tried about 30 or 40 different variations of this recipe before posting it and the ones without coconut flour were greasy and didn’t hold together well. Coconut flour absorbs a lot more liquid than almond flour (and other every flour) so unfortunately you just can’t use more almond flour. I think adding a banana would make them cakey and throw off the proportions. I live in Germany where we don’t have chocolate chips so I had to cut up a block of chocolate. Thanks a bunch for your feedback!

      • Jen replies to Erin
        June 13, 2016 @ 10:44 pm

        No chocolate chips!?!? They have no idea what they’re missing :) These look amazing! Looking forward to trying out recipe.

        • Erin replies to Jen
          June 14, 2016 @ 7:11 pm

          Thank you! I hope you’ll enjoy them. :)

  • joanne
    June 1, 2016 @ 1:42 pm

    Hi, I just tried this recipe tonight and it came out really tasty! I used coconut oil which was really soft and I did notice that it was a little hard to incorporate the chocolate chips as they tended to stay at the bottom. I put the batter in the fridge for an hour, but when I started rolling the dough into balls, it was really oily and the parchment paper had lots of excess oil on it after baking. Do you think using 4 Tbsp instead of 6 would be okay? Love everything else about the cookie!

    • Erin replies to joanne
      June 1, 2016 @ 1:55 pm

      Hi there! Nobody mentioned this issue with the chocolate chips being difficult to incorporate until a few weeks ago. I also had that issue 2 weeks ago with my slightly melty coconut oil! So I’ve just updated the recipe to say that melty / melted coconut oil needs to be chilled a little first or else the dough will be greasy and the chocolate chips hard to incorporate. You could try with 4 tablespoons of oil but I think they won’t be as chewy. I’m happy you enjoyed them! Thanks for your feedback. :)

      • joanne replies to Erin
        June 1, 2016 @ 2:05 pm

        Hi! It was warm here today so the coconut oil was on the soft side, but I thought that would be easier to mix with the other ingredients than with a firmer coconut oil. I’ll try using less oil next batch and will report back. Forgot to mention that the cookies didn’t flatten out, but kept the height, and I used coconut sugar. It looked so good that I ate a cookie at 11 p.m. and had to fight the impulse to have another. ;-)) Thanks again!

  • Nicole Luongo
    May 31, 2016 @ 8:25 pm

    I made these yesterday and shared a picture on your FB page. I made 16 regular size cookies instead of 8 jumbo size. I used a chia egg, coconut oil coconut sugar, peanut butter (made in my Vitamin) and only a half cup of chocolate chips. These taste AMAZING! I just had two more. Thank you for a great recipe!

    • Erin replies to Nicole Luongo
      May 31, 2016 @ 8:32 pm

      I’m so happy that you enjoyed them! I just found your post on FB. Thanks again for sharing that! :)

    • Nicole Luongo replies to Nicole Luongo
      May 31, 2016 @ 8:34 pm

      You’re welcome! I’ve baked a lot of cookie recipes and this is one of my favorites, probably my favorite so far!

  • Karen says
    May 30, 2016 @ 10:34 pm

    Does the coconut oil have to be in a solid form? Can I just put it in the fridge for a while? I just bought it as a solid but it is so hot out today it has melted. I am new to the whole paleo, grain free, dairy free, sugar free diet so trying to get a handle on all the new products I am using. Your recipe will be my first baking experiment…it has only been four days and I am dying for a chocolate chip cookie!

    • Erin replies to Karen
      May 30, 2016 @ 10:42 pm

      That’s a good question! I recommend putting it in the fridge for a little while until it’s firmer, like softened butter. If you leave it in there too long, it’ll get super hard. I hope you’ll enjoy the cookies and good luck with paleo thing. :)

  • Tatyana says
    May 29, 2016 @ 5:48 am

    I have a gluten-free flour mix. It has rice flour, potato starch, pea fiber, tapioca starch, and xanthan gum. Could this be used as a suitable substitute for the flours you have listed above? The prices of those flours are completely ridiculous in my area.

    • Erin replies to Tatyana
      May 29, 2016 @ 12:37 pm

      It sounds like your GF flour mix is a sub for recipes calling for all-purpose flour. That unfortunately won’t work here. Nut flours are usually interchangeable with other nut flours (and not anything else) and there’s no sub for coconut flour. Sorry about that! I recommend ordering the flours on Vitacost, where they’re much cheaper than the grocery store. :)

  • Jen says
    May 28, 2016 @ 7:53 pm

    Omygoodness! Thank you, Thank you, Thank you!!! I just made these and my whole family loves them!! Many thanks to you!!!

    • Erin replies to Jen
      May 28, 2016 @ 8:47 pm

      Aww, thanks! I’m so happy that you and your family like them so much! Thanks a bunch for your comment. :)

  • Sathana says
    May 28, 2016 @ 4:11 pm

    Can this be made in a square pan to cut into squares? Thank you!!

    • Erin replies to Sathana
      May 28, 2016 @ 5:48 pm

      I haven’t tried it but one of the commenters did and enjoyed them. I have no idea how long they’d need to bake for, though. I hope you’ll enjoy them! :)

  • Nora says
    May 28, 2016 @ 1:00 am

    Hey Erin!
    I just wanted to thank you for this recipe. It’s by far my favorite paleo and probably overall cookie recipe! I just added an extra tbsp or two of honey but the texture is perfect!!!! Cookie recipes can be tricky but you nailed this! ❤️

    • Erin replies to Nora
      May 28, 2016 @ 5:50 pm

      Hi Nora! I like the idea of a little added honey. I’ll have to try that! And I’m thrilled that you like them so much. Thanks for your nice comment! :)

  • Ryan says
    May 26, 2016 @ 12:11 am

    Wow these are wonderful!! I had one problem and I’m not sure what I did wrong. The cookies and nuts (I added pecans) wouldn’t mix into the dough. They would just sit in the bottom of the bowl. It was difficult to get them into the dough at all. Any ideas? Thanks for the wonderful recipes. The taste and texture of these cookies are wonderful, and I’m using whey-low sugar which bakes the same as regular but without the high glycemic response and lower carb/sugar count.

    • Erin replies to Ryan
      May 26, 2016 @ 9:23 pm

      Was your coconut oil partially melted? I made these last week and had that issue for the first time and it was also the first time that my coconut oil was sort of melted when I mixed together the dough. I’m happy you enjoyed them otherwise! Thanks for your feedback. :)

      • Ryan replies to Erin
        May 26, 2016 @ 9:26 pm

        I used half coconut oil and half butter, but the butter was completely melted (I forgot to thaw it and microwaved it too much.) Maybe that is the issue. I’m going to try once again and likely try just the coconut oil. I also mixed it using the stand mixed and was a bit zealous in that respect. Possibly over mixed and using melted butter. I’ll let you know how the next batch comes out!

        • Erin replies to Ryan
          May 27, 2016 @ 3:36 pm

          You could also try refrigerating the dough if that happens again. Though when I made them recently and had that issue, it didn’t really help. It was so strange! There are so many reviews on this recipe and I think you and I are the first to have that issue. Good luck! :)

  • Leanna says
    May 24, 2016 @ 7:07 am

    Thank you for the recipe! My cookies came out perfect!! I actually used peanut butter because it was the only thing I had and by the time i noticed the note, I was already making them. I did soften the peanut butter in the microwave for about 1 minute which may have made a difference. I used 1/4 cup coconut sugar and 1/2 cup brown sugar to equal the 3/4 cup, and salted butter instead of coconut oil then baked them on foil for about 11 minutes without refrigerating the batter. Hope this helps anyone in the future looking to make these with peanut butter!

    • Erin replies to Leanna
      May 25, 2016 @ 8:31 pm

      I’m so happy you enjoyed them! What kind of peanut butter did you use? I’ve tried these with homemade peanut butter (with just peanuts and salt) and it’s already liquid straight from the fridge, so that’s why I’m wondering if you used a kind with added fat and sugar. Thanks for your tips and your comment! :)

  • Kristen Hewitt says
    May 23, 2016 @ 12:29 pm

    I pinned and stumbled, can’t wait to try these!

  • Emily
    May 23, 2016 @ 2:14 am

    I have made these cookies twice now, and each time they’ve been delicious! However, I noticed that when I used 6 tablespoons of coconut oil, the cookies were a bit too greasy and sweet. The next time I made the cookies, I only used 4 tablespoons. The dough mixed just as easily as with the 6, yet the cookies were much less greasy and slightly less sweet, and still maintained the texture and richness of the original recipe.

    • Erin replies to Emily
      May 25, 2016 @ 8:24 pm

      That’s awesome that they came out well for you with only 4 tablespoons of coconut oil! They were a bit too crumbly for me with 4 and 5 tablespoons (I tested this recipe every way possible before posting ;)) but I guess that could just be a difference in ingredients. I actually made them last week and the dough seemed SUPER greasy, which had never happened before. So strange! And I’m so sorry for the slow reply. I just got back from vacation and wasn’t able to access the page from my laptop where I approve and reply to comments. Sorry again!

  • Laura
    May 20, 2016 @ 8:23 am

    SHUT! UP! These are seriously amazing. I’m not the type to comment on recipes, but these were SO GOOD that I had to!
    They were the perfect texture and I honestly think that a non paleo/gluten free/grain free person would not be able to tell the difference. Just what I needed!

    A few comments that might be helpful to others:
    -I used almond *meal* instead of flour because it’s all that I had on hand and I needed to use it up. Still turned out PERFECT and perhaps even enhanced the already awesome texture.
    -I used 50/50 butter and coconut oil since I was low on both and the flavor was seriously amazing.
    -LAST- I am impatient when it comes to delectable desserts ;) I made the recipe with coconut sugar and was too excited to refrigerate the dough so I just baked them right away. Still perfect! Also instead of rolling the dough into balls, I used my mini ice cream scoop (with the little trigger handle thingy) and not only did it work like a charm, but it made every single cookie perfectly sized and saved me a ton of time and sticky hands.
    This recipe is a total keeper! Thank you so much!

    • Erin replies to Laura
      May 25, 2016 @ 8:07 pm

      I’m so happy that you liked them so much! Thanks a bunch for all your tips. :) It’s great to know that almond meal works just as well. And my apologies for the slow reply! I just got back from vacation and wasn’t able to access the page from my laptop where I approve and reply to comments. Sorry about that! Thanks again for taking the time to leave a comment. :)

  • Christal deBoer
    May 20, 2016 @ 1:09 am

    These are great!! My kids gobbled them up and loved them! Thank you!

    • Erin replies to Christal deBoer
      May 25, 2016 @ 7:06 pm

      Yay! I’m so happy that you all enjoyed them. :) And my apologies for the slow reply! I just got back from vacation and wasn’t able to access the page from my laptop where I approve and reply to comments. Sorry about that!

  • Rob says
    May 19, 2016 @ 9:49 pm

    Others I know have made this recipe and loved it! I’m planning on making it tomorrow night and am very excited, but my roommate can’t eat eggs. Do you have any substitution suggestions for the egg in the recipe I could try? Thanks!

    • Erin replies to Rob
      May 19, 2016 @ 10:01 pm

      Oooh! Perfect timing as I just tried this out yesterday for the first time. :) I tried a flax egg but I didn’t like the taste it added so I tried a chia egg instead and they came out perfectly! I hope you’ll enjoy them. :)

      • Rob
        replies to Erin
        May 22, 2016 @ 6:26 pm

        Hi Erin, thanks for the Chia Egg suggestion, it worked out great! My friend and I made 3 different batches of the Cookies and they were all insanely great! I’m on a no-sugar diet so I tried mixing and matching 3 different sugar substitutes and using Lilly’s Stevia Chocolate Chips and the cookies still came out wonderfully! You’re the best! These are a game changer!

        • Erin replies to Rob
          May 25, 2016 @ 8:19 pm

          Yay! I’m so happy to hear that. :) Do you mind sharing what sugar-free versions you tried? I tried these with erythritol and they were terrible. :( And sorry for my slow reply! I was away on vacation and wasn’t able to access the page where I approve / reply to comments. Thanks a bunch for your comment!

        • Rob replies to Rob
          May 28, 2016 @ 10:56 pm

          Hi Erin, I’m happy to share my “No Sugar” versions experience! The 3 different kinds of Sugar Substitutes used were:
          -Lakanto Monkfruit Sweetener with Erythritol
          -Stevia in the Raw (for baking)
          -Truvia Baking Blend with erythritol, sugar, & stevia.

          Yes, the Truvia Blend does have some Sugar in it, although it’s less than 1g sugar per 1/2 tsp. That’s very little.

          With your negative experience just using Erythritol, and feeling like the Truvia might give us a better baking result, but still wanting to keep the sugar to a bare minimum, our…
          -1st batch was a 1/2 ‘n 1/2 mix of the Truvia Blend and the Monkfruit Sweetener. Turned out Freaking Fantastic!
          -2nd Batch we did a 1/2 ‘n 1/2 mix of the Truvia and the Stevia in the Raw. Same deal, those turned out great!
          -3rd batch we did a mix of the Monkfruit and the Stevia in the Raw. This batch had some problems. They had to bake longer than the other batches, and came out much browner, but still didn’t bake fully inside. And they came out flat, and were still kind of greasy. I mean, they still tasted pretty good, but it wasn’t a cookie I was satisfied with.

          So, at this point, we’re drawing the same conclusion as you. All Erythritol or all Stevia is far from idea. But as far as I’m concerned, a 1/2 ‘n 1/2 mix of Truvia Blend and another sugar substitute (right now I like the Monkfruit best) works just great.

          And, I crunched the numbers on Sugar content using the 1/2 ‘n 1/2 mix, and with the Truvia and Lilly’s Stevia Chocolate Chips, you’re only at about 1.8-2.0 grams of sugar per cookie! That’s quite low for such a huge arse cookie!! :D

        • Erin replies to Rob
          May 29, 2016 @ 12:52 pm

          Wow! Thank you so very much for your helpful comment. :) In version 1 and 2, did they taste like they had been made with sugar or was there an aftertaste? I recently started experimenting with Swerve and Sukrin Gold and everything I try comes out with an aftertaste and a bad texture. Low-carb bloggers have told me if I use enough fat, I shouldn’t notice any aftertaste but everything I’ve tried, like these cookies, has plenty of fat so I’m confused. And the dough doesn’t come together well at all, either! It falls apart, making it difficult to incorporate chocolate chips. 2 grams of sugar per cookie is crazy! Good job on getting it so low and thanks again for the help. :)

      • Sarah replies to Erin
        May 25, 2017 @ 10:02 pm

        Can I ask why not ALL Stevia!? It’s all I have on hand! Use a full 3/4 c? I appreciate the help!

        • Erin replies to Sarah
          May 26, 2017 @ 2:15 pm

          I’m guessing because of the taste and that it wouldn’t hold together properly. I haven’t tried it so it’s just a guess!

    • mercedes calamaco replies to Rob
      July 28, 2016 @ 4:11 am

      Hi Rob, when you say you used half and half of the sugar substitute’s did you still use 3/4 cup total? Or do you use less…? I’ve never used baking blends, not sure if this is the same measurement as sugar. Thanks!

      • Erin replies to mercedes calamaco
        July 28, 2016 @ 8:13 pm

        I’m not Rob but I’d recommend using 3/4 cup. So 6 tablespoons + 6 tablespoons (but make sure you use a sweetener that says it measures cups for cup like regular sugar!) :)

        • mercedes calamaco replies to Erin
          July 29, 2016 @ 2:01 am

          Thanks Erin. Stevia is cup for cup, but Truvia is 1/2 portion. So i’ll adjust and let you know how they come out. :) I regret not buying nuts to add!

        • Erin replies to mercedes calamaco
          July 29, 2016 @ 11:33 am

          Ah, I see the problem! I’d love to hear how they come out. Good luck! :)

  • Ruqaiyah Davids
    May 19, 2016 @ 8:22 pm

    Hi! This recipe is delicious! Will it work with other nut butters like cashew nut butter? And may I substitute the coconut sugar with xylitol? Would it affect texture or baking times?

    • Erin replies to Ruqaiyah Davids
      May 19, 2016 @ 10:00 pm

      Hi there! I’ve tried it with hazelnut butter and it worked quite well but they didn’t come out exactly the same. Peanut butter hasn’t worked for me. I tried erythritol in these and they came out terribly (texture + taste). Sorry about that!

      • Ruqaiyah Davids replies to Erin
        May 21, 2016 @ 7:42 pm

        Thank you for the info. I tried them with cashew nut butter and tastes quite yum still. The xylitol, however, didn’t work too well. It still came out okay, correct texture and taste (according to me, at least). But it baked very long! Well, I can only assume this is because of the xylitol. Don’t know for sure. :/

        • Erin replies to Ruqaiyah Davids
          May 25, 2016 @ 8:17 pm

          What a bummer that xylitol didn’t work out well! I’ve tried these with erythritol and they were just awful. And so sorry for my slow reply! I just got back from vacation and wasn’t able to access the page from my laptop where I approve and reply to comments. Sorry again!

  • Cheyenne
    May 19, 2016 @ 5:56 pm

    WOW! These are amazing! Made them last night with coconut sugar, and they are perfect! Let them sit in the fridge overnight, and that was the best decision I have ever made. Thanks!

    • Erin replies to Cheyenne
      May 19, 2016 @ 9:58 pm

      Did they get even chewier after refrigerating? I’ll have to try that out! Thanks for your tip and your feedback. :)

      • Cheyenne replies to Erin
        May 19, 2016 @ 10:00 pm

        Yes! Chewier, Crispier, Yummier! Were just like eating a delicious decadent cookie!

        • Erin replies to Cheyenne
          May 25, 2016 @ 8:04 pm

          Yum! I’ll definitely try that next time. Thanks for your reply! :)

  • Amy Lawser says
    May 18, 2016 @ 4:20 pm

    Made these delicious cookies last night and they did not disappoint. Does anyone happen to have the nutritional information on them? (calories per cookie specifically)

    • Erin replies to Amy Lawser
      May 19, 2016 @ 9:57 pm

      I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. I’m happy you enjoyed them! Thanks for your comment. :)

  • Kali says
    May 17, 2016 @ 8:41 pm

    Made this recipe just last night. Used coconut oil and coconut sugar. Made normal-ish sized cookies (so, not the giant ones).

    The dough tasted like almond butter and coconut oil bahaha, I was concerned that my need for chocolate chip cookies would not be completely satisfied. That they would be almond-butter flavored cookies with some chocolate, or something.

    But when I baked them? Oh gosh. They taste just like chocolate chip cookies should taste. It is a darker chocolate chip cookie, like the kind made with mostly brown sugar or with a dark brown sugar rather than a light brown sugar. No almond or coconut flavor whatsoever. Delicious. Chewy!

    We refrigerated some later, and they were just as tasty today. And now they are gone.

    This is THE recipe. Keeping it! Going to try out those paleo-friendly chocolate cupcakes next, I think.

    • Erin replies to Kali
      May 18, 2016 @ 9:10 am

      Yay! What a relief that you weren’t disappointed. The beginning of your comment had me worried. ;) I hope you’ll enjoy the cupcakes just as much! Thanks a bunch for your feedback. :)

  • Yolanda
    May 17, 2016 @ 5:52 am

    Wow! Thank you. So tasty. This is officially my chocolate chip cookie recipe from now on. Making dough n freezing so I can pull out a couple of cookies when I want some.

    • Erin replies to Yolanda
      May 18, 2016 @ 9:08 am

      Freezing them is a great idea as they can be a little dangerous. ;) I’m thrilled that you like them so much. Thanks a bunch for your comment!

  • Sabrina says
    May 13, 2016 @ 3:08 pm

    I prefer these cookies over any recipe that I have ever tried. They are truly wonderful! And I love that they are Paleo! Also, the most healthy way of eating that I have found.


    • Erin replies to Sabrina
      May 13, 2016 @ 9:18 pm

      Wow, thanks! Such a nice comment. :) I’m thrilled that you’re enjoying them so much! Thanks again. :)

  • Gabrielli says
    May 12, 2016 @ 2:45 am


  • Barbara says
    May 11, 2016 @ 8:22 pm

    Do you think oat fiber could be substituted for the coconut flour?

    • Erin replies to Barbara
      May 12, 2016 @ 9:54 pm

      I’ve never used oat fiber but I found this comment that could be of help to you. :) I really have no idea if it’d work in this recipe, though! Sorry about that.

  • Syvella
    May 4, 2016 @ 5:39 pm

    OMG!!! I made these cookies last night and they were AMAZING!
    I only made one small change. I did 2tsps of vanilla.
    I can’t believe how delicious they were!
    I will be making up another batch soon :)

    • Erin replies to Syvella
      May 5, 2016 @ 10:03 pm

      Haha. I’m thrilled that you enjoyed them so much and that you’ll be making them again soon! Thanks a bunch for your feedback. :)

  • Cathy C
    May 3, 2016 @ 10:16 pm

    i made these today. Really delicious! Thanks for sharing the recipe.

    • Erin replies to Cathy C
      May 5, 2016 @ 9:46 pm

      And thanks for your review! I’m so happy that you liked them. :)

  • Charlotte says
    April 28, 2016 @ 9:59 am

    In the oven now. If they taste half a good as the batter I can’t wait!! Kids and I love to try out new recipes. Hope it’s a new keeper.

    • Erin replies to Charlotte
      April 28, 2016 @ 11:35 am

      I hope it’ll be a keeper for you, too! And the batter is quite good, isn’t it? ;)

  • Kristin says
    April 27, 2016 @ 11:04 pm

    These are literally my favorite thing. I’ve made them like 4 times in the past month. I make them with regular butter, coconut sugar, and cashew butter. Have you (or anyone else who had tried this recipe!) ever made it with a different type of flour other than almond flour? My fiancé is allergic to every nut except peanuts, so I’m looking for an alternative that won’t kill him so I can continue to eat these daily when I move in with him :)

    • Erin replies to Kristin
      April 28, 2016 @ 11:44 am

      I’ve tried them with hazelnut flour but I know that doesn’t help you! Sorry about that. Peanut flour exists but I haven’t tried it yet (though I have plans to do that soon!). The problem is that nut flours are really only interchangeable with other nut flours and not other types of flour. I’m so happy you like the cookies so much! Thanks a bunch for your comment. :)

  • Mindy
    April 24, 2016 @ 6:39 pm

    If i missed it, sorry. I need the sugar, carb, fiber, count on these. I’m on atkibs. 12lbs is 25 days. Can’t go back now!

    • Erin replies to Mindy
      April 24, 2016 @ 8:34 pm

      I don’t have that info but you can copy and paste the recipe here for that info, if you like. :) I can tell you they’re not good for weight-loss! You could make them much smaller, though. ;)

  • Cara says
    April 24, 2016 @ 1:31 am

    Best paleo cookies ever! Thanks for posting.

    • Erin replies to Cara
      April 24, 2016 @ 8:31 pm

      And thank you for your comment! I’m so happy you like them. :)

      • Cara
        replies to Erin
        June 9, 2016 @ 2:25 am

        Hi Erin, I have made these 5 times since my original post. I should have said best cookies ever – Paleo is just a plus :)

        • Erin replies to Cara
          June 9, 2016 @ 10:17 am

          Hi Cara! That’s about once a week, isn’t it? Sounds reasonable. ;) And thanks for coming back to clarify your previous comment (though I was already super happy with it!) :D

  • Michelle Eaton says
    April 17, 2016 @ 4:50 pm

    I’m trying to cut some carbs and refined sugars out of my diet. Do you have any idea what the nutritional value is compared to regular cookies? I followed the recipe as given. Thank-you

    • Erin replies to Michelle Eaton
      April 17, 2016 @ 9:42 pm

      You can copy and paste the recipe here for that info, if you like. :) I hope you enjoyed the cookies!

      • Michelle Gau replies to Erin
        May 30, 2016 @ 9:16 pm

        Are we supposed to bake them and if so at what temp and how long? I couldn’t seem to find it and this is my first time on using a Pinterest recipe

        • Erin replies to Michelle Gau
          May 30, 2016 @ 9:19 pm

          When you find a recipe that looks good on Pinterest, click on the picture and that’ll bring you to the recipe page (like you did to get here). The full recipe, including the instructions, are on this page. :) It’s important not to go off of the ingredients that Pinterest gives you because they’re not always complete! Bloggers unfortunately don’t have any control over what information Pinterest pulls and show on Pinterest. I hope that helps!

  • Tessa
    April 15, 2016 @ 5:59 am

    Totally love these! I didn’t have almond butter so used coconut oil and regular butter. Turned out great.

    • Erin replies to Tessa
      April 15, 2016 @ 8:08 pm

      I’m happy they turned out well! Especially with that sub. :) Thanks for your feedback!

  • arlene says
    April 14, 2016 @ 4:30 am

    Can you substitute date paste for the sugar? And if so, to what proportion?

    • Erin replies to arlene
      April 14, 2016 @ 8:56 pm

      I’m sorry but I’ve never used date paste so I’m no help. If you do try it, I hope it goes well!

    • Dana Richards
      replies to arlene
      May 23, 2016 @ 9:54 pm

      I substituted date paste for the coconut sugar/brown sugar. They still taste great but because of the extra moisture they fall apart pretty easily. I’m sure there is a way to adjust the rest of the recipe to make up for the extra moisture but I just haven’t taken the time to figure it out yet.

      • Erin replies to Dana Richards
        May 25, 2016 @ 8:26 pm

        I’m happy they tasted good with date paste! But you’re right, it’d take a bit of experimentation to figure out how to adjust the recipe. I’ve tried these with maple and the extra liquid just made them too cakey. Thanks for your comment!

  • Sam
    April 12, 2016 @ 7:57 pm

    These are so freaking good. My three year old and I made them together using coconut oil and coconut sugar. I didn’t follow the instructions either, by accident. I threw all the ingredients into the mixer and then put the jumbo sized cookies in the oven on convection bake at 350 for 11 mins. Perfection. Oh yeah, added some cinnamon bc I love it in my choc chip cookies and used crunchy almond butter. I put them right in the freezer to firm up and snuck one after five mins. It was perfect. Thank you !!

    • Erin replies to Sam
      April 14, 2016 @ 8:54 pm

      Haha. Good to know that you can just throw everything together! That’s normally my style. ;) I’ve tried a more autumnal version of these with cinnamon and love them that way, too! Especially with the almond butter. Thanks for sharing your tips and feedback! I hope your kid had fun baking. :)

  • Susan Vincent
    April 10, 2016 @ 5:54 am

    These tasted wonderful, and best of all my son, who is a picky eater, couldnt get enough of them. They were a bit crumbly straight out of the oven but stored overnight in the fridge made them perfect. Thank you so much for sharing!

    • Erin replies to Susan Vincent
      April 10, 2016 @ 2:28 pm

      That’s great that your picky eater son enjoyed them! I’m super picky but cookies almost always make me happy. ;) And you’re right – they definitely need to cool completely as they’re very soft when you remove them from the oven. Thanks a bunch for your feedback!

  • Amy says
    April 10, 2016 @ 1:50 am

    I am craving these cookies and don’t have any coconut sugar or brown sugar on hand. Can I sub maple syrup? If so, how would you adjust the liquid in the recipe?

    • Erin replies to Amy
      April 10, 2016 @ 2:26 pm

      I haven’t had good luck with maple syrup here. I tried reducing the liquid but it still made the cookies cakey. To make your own brown sugar, you can mix 1 tablespoon of molasses into 1 cup of granulated sugar. I hope that solution works for you. :)

  • Kareen
    April 9, 2016 @ 3:43 am

    Hello, I made these cookies. First of all they are delicious. My son and husband ate them all up. But instead of using almond butter, I used regular butter (I didn’t have almond butter at the time). They fell apart. Could this be because I did not use the almond butter?

    • Erin replies to Kareen
      April 9, 2016 @ 8:22 pm

      Hi there! It’s definitely why they fell apart. Using regular butter instead of almond butter in a recipe is like using peanut butter in a recipe instead of regular butter. It just won’t work. ;) But I’m so happy that they were still delicious! Thanks a bunch for your comment and I hope you’ll enjoy the version with almond butter even more!

  • Ashley
    April 8, 2016 @ 10:28 pm

    Yum! Love the crunch of these cookies, my kids loved them too, even my older son who does not usually like any chocoalte in his cookies! My only problem was they were way sweet, too sweet and I have a bg sweet tooth. I did half coocnut sugar and half brown sugar, my only guess is was the brown sugar supposed to be UNPACKED rather than packed. If so, please specify so that others don’t make the same mistake. I will definitely be making again, just with less sugar!

    • Erin replies to Ashley
      April 9, 2016 @ 8:27 pm

      I’m happy that you enjoyed them! You’re the first commenter to say that these cookies are too sweet so perhaps you packed your sugar quite tightly? I recommend weighing the ingredients next time to ensure that you get the right amount of sugar. :) Thanks a bunch for your comment!


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