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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  • Tarryn says
    August 14, 2016 @ 8:34 pm

    I made these without the coconut sugar. I only used half a cup of dark chocolate chips and the cookies were sweet enough 😊 Thanks for the recipe!

    • Erin replies to Tarryn
      August 15, 2016 @ 9:33 pm

      You didn’t add any sweetener at all?! Just the 1/2 cup of dark chocolate chips? That’s amazing that they worked. :) And I’m happy that they were sweet enough that way! Thanks a bunch for your comment.

  • C.M.
    August 14, 2016 @ 2:38 am

    After making tons of mediocre healthy cookies, I have finally made one that looks and tastes great. Thank you for doing the experimenting for me!! I’m glad I have a digital scale, otherwise I don’t think they would have turned out. I don’t have coconut sugar and the brown sugar by weight was more than 3/4 cup. Thanks for the gram measure.
    I’m looking forward to trying more of your recipes!

    • Erin replies to C.M.
      August 14, 2016 @ 7:27 pm

      That’s the thing about using cups – people measure things differently. ;) I’m happy you stuck to grams! I’m happy that you enjoyed the cookies and hope you’ll like the other recipes just as much. :) Thanks a bunch for your comment!

  • Danielle McCoy
    August 13, 2016 @ 6:04 am

    I just made these cookies according to the recipe and they are FANTASTIC! My family inhalf them and didn’t even notice the missing butter and white flour. I’m making another batch tomorrow but will make smaller cookies. Thank you for sharing this amazing recipe so I can enjoy great cookies again!

    • Erin replies to Danielle McCoy
      August 14, 2016 @ 7:19 pm

      That’s great that your family approved of them and didn’t even notice that they were paleo! That’s not always the easiest task, I know. ;) Thanks for your comment!

  • Vivian says
    August 13, 2016 @ 2:31 am

    Actually it does work with peanut butter. I used the one that contains 100% peanuts, no other ingredient. I did it before reading the note and it was super delicious. I’m making more of those right now.

    • Erin replies to Vivian
      August 14, 2016 @ 7:17 pm

      I changed my note. ;) I know that they work with peanut butter, but they come out so differently than the almond butter version and they’re just nowhere near as delicious. For me, they have a totally different texture. But I’m happy you like them! Thanks for your comment. :)

  • Sharon says
    August 13, 2016 @ 2:12 am

    I made these today and they are so freakin good!!! Thanks for sharing!!

    • Erin replies to Sharon
      August 14, 2016 @ 7:15 pm

      Woohoo! So happy you liked them. :) Thanks for your comment!

  • Amy Rozman says
    August 12, 2016 @ 6:58 pm

    I made these once before, and they were awesome!! Want to make them smaller this time because I need more. How would you suggest adjusting the baking time?

    • Erin replies to Amy Rozman
      August 12, 2016 @ 9:00 pm

      It depends on what combination of ingredients you use and what size you make them. If you make them half the size (about 37 grams), I’m guessing you should bake them for 8-12 minutes (if using coconut sugar) or 11-14 minutes (if using brown sugar) or until the surface of the center of the cookies no longer appears wet. Good luck! :)

  • Tiffany says
    August 12, 2016 @ 4:23 pm

    Followed the recipe exactly and they turned out exactly as you have the pictured. Big, soft, chewy with a little bit of a crisp edge of chocolate chip goodness.

    They are not cheap to make and they are definitely have a good amount of fat and calories but for an occasional treat, these fit the bill!

    • Erin replies to Tiffany
      August 12, 2016 @ 8:58 pm

      Wouldn’t it be nice if these were calorie-free? I’m all good with the fat but calorie-free would be just awesome. :D I’m happy to hear that you enjoyed them! Thank you for your feedback. :)

  • Mariel says
    August 12, 2016 @ 6:15 am

    I made the mistake of getting through all the steps to make these bad boys when I got to the bottom and saw that it said peanut butter won’t work with this recipe. I’m not strict Paleo, just gluten and dairy free. So substituting almond butter with peanut butter seemed logical, to me. I’m not sure why peanut butter won’t work, because these cookies turned out A-MAZ-ING!!! So, I am curious what your experience has been with these when using PB. Regardless, thank you for the recipe. I’ll be making these again!!

    • Erin replies to Mariel
      August 12, 2016 @ 8:57 pm

      I’m happy they came out well with peanut butter for you! I’ve made these so many times with homemade peanut butter (with just peanuts and salt in it) and while the cookies aren’t a disaster, I just don’t think they’re very good. The texture is so different than the almond flour version and they’re not very peanut butter-y. And I don’t mean this in snarky way at all – do you see the footnote (the “1” at the end of the almond butter line? “6 tablespoons (98 grams) natural almond butter (the kind with just almonds in it and no added fat / sugar), room temperature 1” I ask because someone else mentioned not seeing the peanut butter footnote and I’m wondering if it doesn’t show up in some browsers. I added it as a footnote because the recipe was getting hard to read with all the notes in there. Thanks a bunch for your comment! :)

  • Lorinda
    August 12, 2016 @ 1:57 am

    I love this Paleolithic Chocolate chip cookies. I’m cutting back on wheat and trying to lose weight from hypothyroidism. I wanted a chocolate chip cookie so bad instead of buying them in the store I remembered your recipe. I bought the ingredients went home and made two batches I love them and my children do too! Thank you!

    • Erin replies to Lorinda
      August 12, 2016 @ 8:48 pm

      I’m so happy that you and your children enjoyed the cookies! These aren’t really lower in calories than regular cookies (though I think they’re quite a bit healthier!) so if you’re trying to lose weight, you might want to watch yourself around them. ;) Thanks a ton for your comment!

  • Chandra
    August 12, 2016 @ 12:22 am

    Fabulous recipe! I doubled it, used only 200g of coconut sugar in the doubled recipe (so doubled all ingredients except the sugar), used coconut oil, and used Nuts for Nature Nut and Seed butter (cashews, almonds, chia, brazil nuts, sunflower seeds, pumpkin seeds and hazelnuts) in place of almond butter. Because of the reduced sugar the batter was ‘wetter’ than normal, so I added about a cup of large flake oats and mixed it in with my hands. They baked up great and my family loves them! They are plenty sweet with that amount of sugar, and I am going to try reducing it further next time! Thank you for a great recipe.

    • Erin replies to Chandra
      August 12, 2016 @ 8:42 pm

      That’s great that they worked with less sugar! And awesome that you were able to fix the wet batter with some oats. :) That sounds delicious as does your seed butter. Good luck with reducing the sugar even more and thanks for your tips!

  • katrina says
    August 10, 2016 @ 6:16 pm

    Thanks so much for this recipe! Our family is converting to a paleo diet for health reasons and my son really wanted chocolate chip cookies. It was a hit for everyone! My 5 year old son really loved it!!

    • Erin replies to katrina
      August 10, 2016 @ 9:10 pm

      You’re welcome! :) I’m happy that you and your family enjoyed the cookies. Thanks for your comment and good luck with going paleo!

  • Emily
    August 9, 2016 @ 10:00 pm

    Really though– how is this a GRAIN free, better-for-you cookie? This recipe is AMAZING.

    • Erin replies to Emily
      August 10, 2016 @ 9:07 pm

      Haha. Thank you! I’m thrilled that you liked it so much. :)

  • Carla says
    August 8, 2016 @ 1:47 am

    Hi Erin-thank you so much for coming up with this recipe! I absolutely love these cookies. I am diabetic and need no sugar in the cookies, so I substitute stevia and use SF chocolate chips. I also add a cup of either walnuts or pecans. They come out absolutely delicious and my kids keep raiding my stash. (I bake them your regular recipe too). These are by far the best I’ve tried that I can eat. I was wondering if you have tried to come up with a peanut blossom recipe? The peanut butter cookies with the chocolate kiss? I’ve tried and have come up with an acceptable recipe, but nothing outstanding like these. Thanks again!

    • Erin replies to Carla
      August 9, 2016 @ 8:49 pm

      Hi Carla! What brand of stevia did you use? And did you use 3/4 cup? I ask because I’m gathering options for the people who ask for sugar-free options. :) I’ve tried so many peanut butter cookie recipes using natural peanut butter but they’re nothing like the cookies I love using regular peanut butter (which I try not to use on my blog). Such a bummer because peanut butter cookies are my favorite. I’ll keep trying, though! Thanks a ton for your feedback. :)

  • Sam
    August 6, 2016 @ 11:54 pm

    I LOVE these cookies! I use cold coconut oil and I use half coconut sugar and half brown sugar and they come out great! My boyfriend even likes them and he generally doesn’t like he taste of coconut oil.

    • Erin replies to Sam
      August 7, 2016 @ 2:02 pm

      I’m happy that you both enjoyed them! If your boyfriend doesn’t like the taste of coconut oil, you could try refined coconut oil, which has absolutely no coconut taste. :) Thanks a bunch for your comment!

      • Sam replies to Erin
        August 8, 2016 @ 5:52 am

        I didn’t know that! Sounds too processed for me to buy though. Only non GMO, organic, cold pressed oil for me. He just has to deal with it. Hehe. Thank you though!!

        • Erin replies to Sam
          August 9, 2016 @ 8:40 pm

          Haha. Poor boyfriend. :D Nutiva has non-GMO, organic, chemical-free refined coconut oil (though not cold-pressed!) in case he gets stubborn one day and refuses to deal with coconut flavored everything. ;)

  • Kate says
    August 5, 2016 @ 9:49 pm

    I am obsessed with these cookies. They freeze really well and making them with sun-nut butter worked perfectly!!! A+ recipe!!!!!!!

    • Emily replies to Kate
      August 9, 2016 @ 10:01 pm

      Do you freeze the dough, then bake from frozen? I’d be interested in knowing what you do!.

      • Erin replies to Emily
        August 10, 2016 @ 9:08 pm

        I don’t know what she does but I freeze the dough and then roll into balls or roll the dough into balls, freeze, and then defrost in the fridge. :)

  • Lynn
    August 3, 2016 @ 2:45 am

    The best paleo cookies ive ever had!! I used half butter/half coconut oil instead of all one or the other and used crunchy almond butter instead bc I didn’t have smooth. I get asked all the time to make these because they are such a hit!!

    • Erin replies to Lynn
      August 3, 2016 @ 10:09 pm

      Aww, yay! I love that you get requests for these. That’s awesome. :) Thanks a bunch for your comment!

  • Samantha
    August 2, 2016 @ 2:37 am

    OMG! Just made these for myself and my parents and we have never found a paleo recipe that tastes as good as these! Do you have a pancake recipe??

    • Erin replies to Samantha
      August 2, 2016 @ 10:07 am

      Haha. I’m happy you all liked them so much! I do have a paleo pancake recipe but they’re not exactly like regular fluffy American pancakes. They’re not thick like regular American fluffy pancakes, but they’re not nearly as thin as crepes. Here’s the recipe if you want to try: paleo “buttermilk” pancakes. Thanks for your comment! :)

  • Linda says
    August 2, 2016 @ 2:28 am

    Hi Erin, I read an earlier comment/question about using sugar, but the reference was to the chocolate chips…but I also noticed the recipe calls for brown sugar or coconut sugar…can you please comment on this (I, too, an trying to figure things out)…I’m also wondering if maple syrup would work instead of brown or coconut sugar. TIA :)

    • Erin replies to Linda
      August 2, 2016 @ 10:05 am

      Hi there! Check out the notes at the bottom of the recipe for the paleo version. :) I’ve tried these with maple syrup and they came out cakey. I definitely wouldn’t recommend it. I hope you’ll enjoy the cookies!

  • Sarah says
    August 1, 2016 @ 10:46 pm

    I’ve just started a paleo diet, but I thought sugar wasn’t allowed in the paleo diet. Why are these chocolate chips ok if they have cane sugar in them?
    Sorry, just trying to figure out the paleo diet lol

    • Erin replies to Sarah
      August 1, 2016 @ 10:53 pm

      Haha. Don’t be sorry! Enjoy Life chocolate chips are considered paleo by a lot of paleo folks (you can read about it here. :) If you don’t feel comfortable eating them, you can add nuts or something else in place of the chocolate in the cookies. Enjoy!

  • Melissa says
    August 1, 2016 @ 7:23 am

    Hi! These look great–just wondering if the almond butter you listed as an ingredient has salt added. If so, is it okay to use plain, salt-free almond butter instead, or would it significantly affect the taste? Would I need to add extra salt to get it to the proper taste that these cookies are supposed to be (I want mine to taste just like yours)? If so, how much?

    • Erin replies to Melissa
      August 1, 2016 @ 12:55 pm

      Hi there! I used homemade almond butter, which just has almonds in it. Nothing added! So you should be good to go. Hope you’ll enjoy them! :)

  • Terry says
    July 30, 2016 @ 10:32 pm

    These cookies are so delicious I used half unsalted butter and half coconut oil baked up just fine, I also used the coconut sugar. Do you know the nutritional value for these. calories and fat!

    • Erin replies to Terry
      July 31, 2016 @ 2:50 pm

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

  • Leeby says
    July 30, 2016 @ 7:47 am

    I was wondering if I could use normal butter in place of the almond butter?? Thanks

    • Erin replies to Leeby
      July 30, 2016 @ 4:25 pm

      Sorry but that won’t work. Do you have any other types of natural nut butters? (with just nuts + salt and no added fat / sugar)

      • Leeby replies to Erin
        August 1, 2016 @ 7:32 am

        Thanks for your reply Erin ….. No I don’t have anything other than normal peanut butter, looks like I might have to invest in some almond butter then!! Thanks again

        • Erin replies to Leeby
          August 1, 2016 @ 12:57 pm

          You can make your own! All you need is almonds and a food processor and it’s much cheaper than store-bought. :) I hope you’ll enjoy the cookies!

  • Angela Deslauriers says
    July 29, 2016 @ 4:34 am

    Going to try these tomorrow for my mother’s birthday. I would like to make 16 smaller cookies–how long should I cook them?

    • Erin replies to Angela Deslauriers
      July 29, 2016 @ 11:31 am

      I’m guessing you should bake for 8-12 minutes (if using coconut sugar) or 11-14 minutes (if using brown sugar) or until the surface of the center of the cookies no longer appears wet. Hope your mom likes them! :)

  • Dixie V
    July 29, 2016 @ 3:08 am

    These were amazing! I’m typically not a fan of almond flour cookies.. usually go for coconut flour based recipes. Loved how they were crunchy on the outside and soft and chewy on the inside. Delicious! How do you recommend storing them? Room Temp or Fridge? Thanks!

    • Erin replies to Dixie V
      July 29, 2016 @ 11:32 am

      Room temperature is fine! I’ve heard that the cookies get chewier when you refrigerate them, if you want to try that. :) Thanks for your comment!

  • Andi
    July 27, 2016 @ 5:17 am

    I’ve made my fair share of paleo chocolate chip cookies. These were by far THE BEST! It’s really quite remarkable how soft and chewy these were. My non-paleo son’s comments are always about the “grain-i-ness” of the recipes I’ve previously tried. No complaints this time; this recipe is a keeper.

    • Erin replies to Andi
      July 27, 2016 @ 8:59 pm

      I’m happy that your son (and you!) approved of the cookies. I know what your son means about weirdly textured paleo desserts. I’m not a fan of those, either. ;) Thanks so much for your feedback!

  • Kristina says
    July 27, 2016 @ 2:26 am

    These are incredible. I only had chunky almond butter, and I used butter instead of coconut oil and brown sugar instead of coconut sugar… But you’d never know there was No flour in these! Delicious!!

    • Erin replies to Kristina
      July 27, 2016 @ 8:56 pm

      I’ve never even heard of chunky almond butter. Sounds good! I’m happy they came out well for you. :) Thanks for your comment!

  • Kearney
    July 25, 2016 @ 12:02 am

    I recently was converted to Paleo bbuutttt…. I WANTED MY CHOCOLATE CHIPS COOKIES! This seems like an awesome recipie to try! THANK YOU! What kind od chocolate chips would you recommend? I have Enjoy Life which I LOVE, but is there any other kind?

    • Erin replies to Kearney
      July 26, 2016 @ 1:07 pm

      Enjoy Life chocolate chips are the only paleo-friendly chocolate chips that I know of! You could also make homemade chocolate. :) I hope you’ll enjoy the cookies!

  • Adrienne says
    July 24, 2016 @ 2:08 am

    I love this recipe. I tried it twice before with gluten free flour and they did not come out right, but I finally followed the recipe and used the almond flour. My results were amazing. I love your site!

    • Erin replies to Adrienne
      July 24, 2016 @ 11:02 pm

      I’m happy you tried it as written and enjoyed it! Sorry your experimenting didn’t go well. I’ve been trying out some different versions of this cookie over the past few months so I know how disappointing that is. Thanks so much for your comment and kind words! :)

  • Deanna says
    July 23, 2016 @ 5:08 am

    I wanted to let you know that I subbed peanut butter for the almond butter and they did work out for me. I was doubling the recipe for a picnic and was making much smaller cookies. I had added the peanut butter because that is what I had on hand before reading your note at the bottom so I decided to try adding a little more coconut flour to balance it out 1/2 cup for the doubled recipe. The cookies turned out wonderfully. thanks for the recipe. I am obviously not paleo but tend to follow many paleo recipes because I cannot tolerate wheat and I do not like all the high carb flours used in gluten free baking.

    • Erin replies to Deanna
      July 23, 2016 @ 9:08 pm

      I’m happy that it worked out for you! 1/2 cup coconut flour is how much you’d need for the double recipe, so how much extra did you add? I desperately want the peanut butter work to work for me. I have no idea why it works for others but not me! Thanks so much for your comment. :)

      • Sam
        replies to Erin
        August 6, 2016 @ 11:49 pm

        Maybe it’s different brands or low fat vs regular fat or organic vs non organic. Some peanut butter have other ingredients in them.

        • Erin replies to Sam
          August 7, 2016 @ 2:04 pm

          I’ve only tried them with homemade natural peanut butter (with just roasted peanuts and salt in it) and while they come out, they just aren’t very tasty (or peanut butter-y!). I haven’t made it with organic peanuts, though! Thanks for your comment. :)

  • Bradley
    July 22, 2016 @ 4:51 pm

    I’ve tried making these three times, with super mixed results. I’ll discuss the last two. First, I am attempting to make these both gluten free and vegan and w/o coconut flour (too lazy to buy any). Two times ago I used 1.25 cups rice flour, coconut oil, ground flax+water (for egg) and half coconut sugar/brown sugar mixture. Cookies were thick, but not chewy. They were sort of grainy and crumbly, falling apart easily. Taste wasn’t too bad, but I didn’t care for the texture.
    This morning I mixed it up. I used 1.25 cups almond flour, earth balance soy free vegan butter, apple sauce (for egg) and only brown sugar. Cookies tasted fantastic…but they flattened out. Actually reminded me of a Pizookie, sold at BJ’s restaurant. Any ideas on what I can do to get the taste and texture of my last batch, but for the cookie to remain thick? I did refrigerate the dough, but maybe I need to do that for longer. Thanks for any help! Smiles<3.

    • Erin replies to Bradley
      July 22, 2016 @ 5:49 pm

      I definitely recommend just getting some coconut flour to save you all the trouble. ;) The first few times I made these (not the recipe you see here, but like 30 attempts before I posted the final version) I made them with just almond flour and they were too thin and greasy. So coconut flour was my solution and is unfortunately my solution for your try today. You could also try reducing the fat but I have no idea by how much and you’d also be throwing off all the proportions, so I don’t have much hope for that. I used a chia egg for a vegan version and they were great! Thanks for sharing your tips. :)

  • kristin
    July 22, 2016 @ 1:13 am

    Have you ever tried using xyitol in place of the coconut sugar, or replacing half at least with a sugar substitute? I am looking to try to cut the sugar down

    • Erin replies to kristin
      July 22, 2016 @ 5:42 pm

      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. One guy did some experimenting with low-carb sweeteners and posted his results here. Hope that helps!

  • Beki says
    July 21, 2016 @ 3:28 am

    Is there a calorie, fat, and carb count available? Thank you! These look Amazing and I appreciate the different options and versions!

    • Erin replies to Beki
      July 21, 2016 @ 8:48 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 hope you’ll enjoy the cookies!

  • Judy says
    July 19, 2016 @ 11:01 pm

    These cookies are outrageously good! Thick and chewy is exactly what these are. I didn’t have almond butter so I used Sunbutter (sunflower seed butter) and it worked just as well. Thank you for a great recipe that works!!

    • Erin replies to Judy
      July 20, 2016 @ 10:23 pm

      I’m happy you liked them with sunflower seed butter! I tried that for the first time the other day and loved them. :) Thanks so much for your feedback!

  • arlene says
    July 17, 2016 @ 3:45 am

    can I use cocoa nibs instead if chips?

    • Erin replies to arlene
      July 17, 2016 @ 8:27 pm

      I haven’t tried it but I’m assuming that’d work fine. :)

  • Felicia says
    July 16, 2016 @ 3:53 pm

    I am trying to figure out how many calories it is per cookie based off a new diet I am doin and I can’t seem to get it correct. Does anyone know how many calories they are as is in the original recipe?

    • Erin replies to Felicia
      July 16, 2016 @ 9:39 pm

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

  • Kate
    July 15, 2016 @ 6:33 am

    A friend made these…oooh heaven. Best I’ve had !!! Love that I found Your site!

    • Erin replies to Kate
      July 16, 2016 @ 9:37 pm

      I’m happy you found it, too! ;) Thanks for your feedback!

  • Mary
    July 15, 2016 @ 5:26 am

    Favourite chocolate chip cookie recipe of all time. And I eat grains! Only thing I changed was to cut the sugar by 2/3 – much too sweet otherwise, and I cut the chocolate chips to about 3/4 cup. Seemed like enough, don’t get me wrong, I looooove chocolate, but the dough was losing them anyway. I made a batch with dried figs pureed in to substitute for sugar for my hubby who is actually paleo, and they were also quite good.

    • Erin replies to Mary
      July 16, 2016 @ 9:36 pm

      I’m happy that they worked well with less sugar and chocolate chips. :) And the pureed figs thing sounds interesting! I’ll have to try that. Thanks a bunch for your comment!

  • Noel says
    July 14, 2016 @ 5:55 am

    Can I use almond meal? Or hemp powder

    • Erin replies to Noel
      July 14, 2016 @ 7:06 pm

      Almond meal would work fine! I have no idea about hemp powder, though. Enjoy! :)

  • Michele Pearson says
    July 12, 2016 @ 5:53 am

    Just wanted to confirm the amount of fat?
    6 TBSP of coconut oil or unsalted butter correct?
    Then it says another 6 TBSP of Almond butter? So total of 12 TBSP of fat?

    • Erin replies to Michele Pearson
      July 12, 2016 @ 9:00 am

      That’s correct. Just follow the tips concerning room temperature coconut oil and they won’t come out greasy at all. :)

  • Jen
    July 12, 2016 @ 4:07 am

    While these are pretty good, it’s a little too sweet for me. I think I’ll put less sugar next time. Maybe cut by half.

    • Erin replies to Jen
      July 12, 2016 @ 9:02 am

      Just a warning – if you do that, they probably won’t hold together well and they’ll likely be very cakey.

  • Georgie
    July 10, 2016 @ 12:31 am

    I LOVE, LOVE, LOVE these cookies and I’ve been making them every week. What is great about them is that I am able to eat just one each day and it actually satisfies my sweet tooth. This is fabulous however when I calculated the sodium it was about 1850-1900mg. (the almond butter I use has no salt added) I make the 8 large cookies and so each serving comes to btwn 231-237mg of sodium. Is there any way I can make them with less baking soda and salt? Or is there something that has less sodium I can use instead because I would like to make them for my mom but she’s highly sensitive to salt. Any advice would be greatly appreciated.

    • Erin replies to Georgie
      July 10, 2016 @ 9:03 pm

      I’m thrilled you like them so much! You could definitely reduce the salt or even remove it all together (but they won’t taste as good). I wouldn’t recommend reducing the amount of baking soda but you could experiment with subbing baking powder. Here are some tips on how to do that! Good luck and thanks for your comment. :)

  • katy
    July 9, 2016 @ 8:14 pm

    YUUUUUUUUUUUUM. thank you, thank you, thank you!!! these are the best GF/DF cookies I’ve found. and they passed the hubby test who didn’t even realize they were gluten free [win!]. thanks for all the helpful tips on the coconut oil and almond butter temperature and consistency. this is a great day!

    can’t wait to try more of your recipes.

    • Erin replies to katy
      July 10, 2016 @ 8:57 pm

      Woohoo! That’s awesome that your husband didn’t realize they were gluten-free. :) I hope you’ll enjoy the other recipes just as much and thanks a bunch for your feedback!

  • Amanda says
    July 9, 2016 @ 5:27 am

    I just made these this evening and they are wonderful! My husband and I are doing are first full paleo week and these worked great for a family dinner. Everyone, paleo or not, loved them. My husband even asked for a batch to take with him for when he goes out with friends tomorrow!

    • Erin replies to Amanda
      July 9, 2016 @ 12:01 pm

      Aww. I love that he requested a batch to take out with him for his friends! I’m thrilled that they were such a hit. Thanks a bunch for your comment! :)

  • Jen
    July 8, 2016 @ 10:06 pm

    Finally tried these. Wow! They are delicious! Thanks so much for sharing this recipe!

    • Erin replies to Jen
      July 9, 2016 @ 11:57 am

      And thank you for your feedback! :)

  • Bella
    July 8, 2016 @ 4:51 am

    Great cookie recipe! Baking without flour for the first time and am not disappointed. I didn’t have almond butter, so I used 4 T smooth peanut butter + 1.5 T peanut powder and added an extra T. of coconut flour. Also used 1/4 c brown sugar and 1/4 c coconut nectar (as this is all I have). Just sweet enough for me! So delicious! Thank you!

    • Erin replies to Bella
      July 8, 2016 @ 9:23 pm

      Wow! I’m so happy that all your subs worked. :) Thanks for sharing your tips and for your comment!

  • Samantha
    July 8, 2016 @ 3:53 am

    These are the best paleo cookies! Every other recipe I’ve tried making before are just not right. I love that these actually spread out while baking. These are the closest thing to “real” cookies I’ve had in a long time.
    I have IBS and my sister has ulcerative colitis. Both of us have to stick to a paleo diet or very bad things happen digestively. It gets very boring to say the least. These cookies have been a life savor when I need some sweets. I share this recipe with people all the time.
    *I have also tried these using palm shortening when I ran out of coconut oil and they turned out wonderful.
    *I tried rating these but it wouldn’t work so I’ll make my own ❤️❤️❤️❤️❤️

    • Erin replies to Samantha
      July 8, 2016 @ 9:25 pm

      Aww, thank you for adding your own hearts! So nice of you. :) And I know what you mean about boring (and some cookie recipes coming out just not right!) I’m happy you found the recipe and that you and your sister have been enjoying the cookies. Thanks a bunch for your comment!

  • Laneida says
    July 7, 2016 @ 10:58 pm

    Have you tried freezing the cookies? I would like to make some to take on vacation, but I need them to last longer than 3 days. Thank you!

    • Erin replies to Laneida
      July 8, 2016 @ 9:23 pm

      They freeze well! Enjoy. :)

  • Dot
    July 7, 2016 @ 1:24 am

    I made these cookies without the chocolate and added macadamia nuts. They were wonderful! Can’t thank you enough for sharing this recipe !

    • Erin replies to Dot
      July 7, 2016 @ 7:42 pm

      That sounds delicious! I’ll have to try that some time. :) Thanks for the idea and your comment!

  • Renee says
    July 4, 2016 @ 5:20 am

    I forgot to include in my first comment that I used coconut sugar. I chilled them, as directed, and they baked up beautifully!

    • Erin replies to Renee
      July 14, 2016 @ 7:14 pm

      Thanks for you tip! :)

  • Renee
    July 4, 2016 @ 5:16 am

    I brought these to a party tonight and everyone was raving about them. They couldn’t believe they were paleo!

    • Erin replies to Renee
      July 4, 2016 @ 8:34 pm

      Yay! I’m glad to hear that. :) Thanks for your comment!


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