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

These perfect paleo chocolate chip cookies are thick, chewy and have the perfect texture. Many of the reviewers have called these the best cookies ever and said that nobody had a clue that they were paleo! They also have a vegan option. Thanks to Bob’s Red Mill for making today’s post possible!

1/24/17: I updated the pictures and added a video. Recipe’s still exactly the same! Also, people have been asking for an all coconut flour version of this recipe so I made these chocolate chip coconut flour cookies and they’re just as delicious as the recipe below!

My paleo and grain-free recipes have been seriously lacking as of late. I ran out of my favorite Bob’s Red Mill almond flour months ago and I’ve been so frustrated with the brands of almond flour I’ve been buying here in Germany since they’re so inconsistent.

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

These paleo chocolate chip cookies are thick, chewy and have the perfect texture along with a subtle nuttiness thanks to almond flour and almond butter. Even gluten-eaters lover them! With a vegan option {grain-free, gluten-free, and dairy-free}

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

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

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

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

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

These paleo chocolate chip cookies are thick, chewy and have the perfect texture. Even gluten-eaters lover them. With a vegan option! {grain-free, gluten-free, dairy-free}

So to save my sanity, I ordered myself some Bob’s Red Mill almond flour. By the way, for anyone else living abroad, Vitacost has great international shipping rates! I just recently discovered this and it’s been life-changing. ;)

If you have Bob’s Red Mill in a retail store in your area, you can use one of these $1 coupons.

The cookies made with Bob’s Red Mill came out thick, chewy and just as delicious and magical as all-purpose flour chocolate chip cookies. I doubt that anyone would be able to tell that these are paleo cookies! And every batch comes out the same. Hooray for consistency!

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

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

These paleo chocolate chip cookies are thick, chewy and have the perfect texture along with a subtle nuttiness thanks to almond flour and almond butter. Even gluten-eaters lover them! With a vegan option {grain-free, gluten-free, dairy-free}

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

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

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

These paleo chocolate chip cookies are thick, chewy and have the perfect texture along with a subtle nuttiness thanks to almond flour and almond butter. With a vegan option {grain-free, gluten-free, and dairy-free}

If you can’t tell by the pictures, these perfect paleo chocolate chip cookies are huge. Instead of making 8 cookies, you can make 16 to get regular-sized cookies. I just prefer how they bake up with gooier and chewier centers when they’re larger!

Also, be sure to check out my perfect paleo double chocolate cookies. I may like them even more than this original version. :)

I’ve now made a few variations of these paleo cookies. There’s my paleo oatmeal cookies (which don’t actually contain oats!) and my paleo peanut butter cookies (which don’t actually contain peanut butter but use sunflower seed butter!).

If you’re reading this post around Christmas, you have to try my paleo peppermint cookies. Double chocolate + peppermint. SO good!

6/30/16 update: I’ve been making these with chia eggs lately to make them vegan and they’re just as delicious! To make a chia egg, mix together 1 tablespoon of ground chia seeds and 3 tablespoons water. Let sit 5-15 minutes or until goopy like an egg. I’ve also tried these cookies using a flax egg but I didn’t like the taste.

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

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

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

Click here to share the video on Facebook!

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

Rated 5.0 by 207 readers
Perfect Paleo Chocolate Chip Cookies (vegan option, grain-free, gluten-free, dairy-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8 huge bakery-style cookies or 16 regular-sized cookies

Please read the footnotes at the bottom concerning substitutions!


  • 1 cup (100 grams) blanched almond flour1
  • 1/4 cup (32 grams) coconut flour2
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons (84 grams) coconut oil or unsalted butter, room temperature (if your coconut oil is a little melty, put it in the fridge for about 10-20 minutes or until firmer, like softened butter. If you use slightly melted coconut oil, the dough will be greasy and the chocolate chips will be hard to incorporate.)3
  • 3/4 cup (150 grams) coconut sugar or brown sugar4
  • 6 tablespoons (98 grams) natural almond butter (the kind with just almonds in it and no added fat / sugar), room temperature5 (here's how to make almond butter)
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg, room temperature (or 1 chia egg for vegan)
  • 1 1/4 cups (213 grams) semi-sweet chocolate chips, divided (make sure to use paleo-friendly chocolate chips, if desired)


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


  1. If you don't have almond flour, you could try a different type of nut flour. Unfortunately, nuts flours aren’t interchangeable with non-nut flours. I’ve heard of people using sunflower seed flour as a sub but I've never tried it and have no idea if it'd work here.
  2. There's no sub for coconut flour.
  3. I haven't tried these with ghee or shortening or anything other than coconut oil and butter.
  4. I don't recommend using honey, maple syrup, date syrup, etc. They make the cookies very cakey and in my opinion, not worth making.
  5. I don't recommend making these with peanut butter. I’ve made these so many times with homemade peanut butter (with just peanuts and salt in it) and while the cookies aren’t a disaster, I just don’t think they’re very good. The texture is so different than the almond flour version and they’re not very peanut butter-y.
  • For paleo: use coconut sugar, coconut oil, and paleo chocolate.
  • For dairy-free: use coconut oil and dairy-free chocolate.

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1200 comments on “Perfect Paleo Chocolate Chip Cookies (vegan option, grain-free, gluten-free, dairy-free)” — Add one!

5 comments are awaiting moderation!

  • Kimberly
    July 4, 2017 @ 6:29 am

    I used ghee and coconut sugar when making these cookies and they turned out great!! I also did a tester cookie right away and chilled the leftover dough and all of them turned out the same. Not sure if refrigeration was necessary, but they all turned out great! I am so pleased with this cookie recipe! My parents (who aren’t paleo) loved them and told me they wouldn’t mind me making them again! I also shared them with some neighbors whose son is gluten intolerant and they really enjoyed them too! I would recommend this recipe to everyone that is paleo, trying to be healthy, or just want an overall great treat!! Thanks so much for sharing the recipe Erin!!

    • Erin replies to Kimberly
      July 4, 2017 @ 9:35 pm

      I’m so happy that you and your neighbors enjoyed the cookies! I think chilling is necessary depending on how soft the coconut oil is and the room temp. In the summer (in my apartment without AC), I always have to chill the dough but in the winter I don’t! I say to chill it just to be safe. :) Thanks a bunch for your kind comment!

  • Amanda
    July 2, 2017 @ 11:58 pm

    My 18 year old son who eats the SAD diet says hands down these are the best chocolate chip cookies he has ever had. Thank you for a great, easy recipe the whole family can enjoy.

    • Erin replies to Amanda
      July 4, 2017 @ 9:31 pm

      Wow! That’s great that he likes them so much. :) Thanks a bunch for your comment!

  • JSmith says
    June 22, 2017 @ 3:20 am

    Made these today after recently going Paleo and my family loves them. I’m thrilled I don’t have to give up deserts! The taste is amazing, the texture is perfect, they are so much like the white flour, butter, sugar filled ones, except they are better for you. Thank you for this amazing recipe!

    • Erin replies to JSmith
      June 24, 2017 @ 2:10 pm

      So happy you liked them! And I’m thrilled for you that you don’t have to give up desserts! Thanks for your feedback. :)

  • Jasleen Singh says
    June 20, 2017 @ 11:30 pm

    Thank you! I just went grain-free and diary free and I really missed dessert. Now I can stay symptom free and still have amazing cookies. These are SO good. The best part is that I feel satisfied with just one. A hundred times thank you!

    • Erin replies to Jasleen Singh
      June 21, 2017 @ 9:53 pm

      I’m so happy you found this recipe! I wouldn’t want anyone to go dessert-free when they don’t have to. :) Thanks so much for your kind comment!

  • Carolyn
    June 20, 2017 @ 5:01 pm

    Just turned paleo. Never write reviews of anything. Baked your cookies today and just had to write to thank you. They were fantastic. I added a handful of chopped hazlenuts and was generous with the vanilla. Your comments were really helpful and this is going to be my go-to cookie recipe from now on. My son just wolfed down two – I made the huge versions!

    • Erin replies to Carolyn
      June 21, 2017 @ 9:17 pm

      I’m thrilled that you and your son both enjoyed the cookies! Hazelnuts are a nice touch. :) Thanks a bunch for taking the time to leave a review! I really appreciate it. :)

  • Brittney K
    June 10, 2017 @ 5:57 am

    I subbed avocado for coconut oil and they turned out so good! This is a go-to recipe in my house!

    • Erin replies to Brittney K
      June 11, 2017 @ 10:23 pm

      Oooh! Interesting sub. Did you actually sub avocado or avocado oil? I’m happy you enjoyed the cookies! Thanks for your comment. :)

  • Donna
    June 6, 2017 @ 7:37 pm

    OMG These are so great! I make them again and again. I sift the almond and coconut flours and use brown sugar and real unsalted butter. I also throw all the chocolate chips in at one time–perfect cookies. Thank you so much Texanerin!

    • Donna
      replies to Donna
      June 6, 2017 @ 7:46 pm

      P.S. I add walnuts also.

    • Erin replies to Donna
      June 11, 2017 @ 10:31 pm

      Hi Donna! Sorry I just now saw your comment. The added walnuts sound great! And throwing in all the chocolate chips at once certainly makes it less fussy. :) Thanks for your comment!

  • Christine says
    June 4, 2017 @ 10:57 pm

    These are the best Paleo cookies I have made since going Paleo a few months ago! Even, my husband, who hasn’t liked any treat I have made, said these are delicious! The recipe is well written and the notes are very helpful! I just joined the email list and I printed several more recipes to try! Thank you so much!

    • Erin replies to Christine
      June 5, 2017 @ 9:03 pm

      I’m so happy that you and your husband enjoyed the cookies! I’m happy to hear that you found the notes useful. :) I hope you’ll enjoy the other recipes just as much! Thanks for signing up, pinning and for your comment. :)

  • Nik says
    June 4, 2017 @ 7:59 am

    I plugged in the data. I used 1/2 cup coconut sugar and 1 cup chocolate chips:
    1/4 cup (32 grams) coconut flour
    1/4 cup Coconut Flour Organic Bob’s Red Mill 15 Calories per serving

    1 teaspoon baking soda
    1 tsp Leavening Agents, Baking Soda 0 Calories per serving

    1/4 teaspoon salt
    1/4 tsp Salt, Table 0 Calories per serving

    6 tablespoons coconut oil
    6 tbsp Vegetable Oil, Coconut 703 Calories per serving

    3/4 cup coconut sugar
    1/2 cup Coconut Sugar Organic Pure Palm 384 Calories per serving

    1 1/2 teaspoons vanilla extract
    1 1/2 tsp Vanilla Extract 18 Calories per serving

    1 large egg
    1 large Egg, Whole Raw, Fresh 72 Calories per serving

    1 cup semisweet chocolate chips
    1 cup Chips Semi-Sweet Chocolate Toll House 1,120 Calories per serving

    1 Almond flour bo red mills
    1 cup Almond Flour Gluten Free Now 7 Calories per serving

    1 Sunbutter
    6 tbsp Sunflower Seed Spread Creamy SunButter 60 Calories per serving

    + Add Ingredient
    Number of Servings:

    Recipe Analyzer Results
    A single serving of this recipe has 183 calories.

    Read through the nutrition label for a snapshot of this recipe’s nutritional profile. If the label lists less than 5 percent daily value for a nutrient it is considered low, while 20 percent or more is high. In general, you want to limit saturated fat, cholesterol, and sodium, and get enough fiber, vitamins, and minerals.

    Nutrition Facts
    Servings: 20
    Per Serving % Daily Value*
    Calories 183
    Total Fat 13g 17%
    Saturated Fat 6.4g 32%
    Trans Fat 0g
    Cholesterol 9mg 3%
    Sodium 134mg 6%
    Potassium 65mg 1%
    Total Carb 14.5g 5%
    Dietary Fiber 2g 7%
    Sugars 11.4g
    Protein 2.7g
    Vitamin A 0% · Vitamin C 2%
    Calcium 1% · Iron 4%
    *Based on a 2,000 calorie diet

    • Erin replies to Nik
      June 5, 2017 @ 9:02 pm

      Thanks for sharing! :)

  • Katie says
    June 3, 2017 @ 4:28 am

    These are seriously delicious!! I have been passing this recipe along to EVERYONE!!! thank you for this!! I make mine with Lilys chips & my husband says they are a great replacement for regular chocolate chip cookies & he isn’t even on a special diet.

    • Erin replies to Katie
      June 5, 2017 @ 8:59 pm

      Thanks so much for sharing the recipe with everyone! And awesome that the sugar-free chips work well. :) Thank you for your comment!

  • Chantelle
    June 2, 2017 @ 8:40 pm

    For people wondering if this recipe works with erythritol or xylitol, I used Truvia (erythritol mixed with stevia) and it worked great!

    • Erin replies to Chantelle
      June 5, 2017 @ 8:58 pm

      That’s great to know! Thanks a bunch for your tip. :) I’m happy that they came out well!

  • Chantelle says
    June 2, 2017 @ 8:39 pm

    My kids are allergic to nuts, so I regularly sub sunflower or pumpkin seed meal for almond flour and it works great, although the inside of the cookies turn green as they cool–but that’s ok, my kids still devour them! I also made a (very small) test batch of these with peanut butter for myself and my husband and they were delicious. I am about make a full batch with pumpkin seed meal (for the almond flour) and sunflower seed butter (for the almond butter) for my son’s soccer game. I expect they will disappear quickly. Thanks for such an awesome, chewy recipe!

    • Erin replies to Chantelle
      June 5, 2017 @ 8:57 pm

      That’s great that sunflower and pumpkin seed meal work! I’ve never tried baking with either of those. Thanks a bunch for the tip. :) I hope that they were enjoyed at the soccer game!

  • A Brown says
    June 1, 2017 @ 4:04 am

    Can I refrigerate the baked cookies for a week?

  • Tina
    May 28, 2017 @ 10:35 am

    I have to admit, I was dubious of this recipe but I needed something sweet today and I had all the ingredients so.. seriously, paleo what? These cookies are JUST PERFECT. PERIOD. I totally cheated too and didnt follow all directions but still PERFECT.

    I used a mix of light, dark, and muscavado sugar (i had them and i felt like it), suuuper soft coconut oil–almost melty–but still worked out. I totally mixed by hand with a silicone whisk. Didnt wait for the sugar and oil to get fluffy, just mixed enough to incorporate (BUT right before adding the flour i whisked vigorously for a few minutes).
    Threw in about 1 Tbsp cocoa powder after the almond butter and used a mix of semi-sweet choco chips and half a bar of Lindt 85% dark chocolate chopped up. I baked 10 cookies and put the rest of the dough in the freezer. 350°F for 14 min. PERFECT. Delicately crisp edges, soft but chewy center.

    THANK YOU for this AWESOME recipe!!! (Subscribed :))

    • Erin replies to Tina
      May 30, 2017 @ 8:15 pm

      I’m happy that they came out so well with your changes! I like the idea of adding a little cocoa powder. :) I have a double chocolate version of these cookies but it uses a lot more cocoa powder. I’m curious what just a little would taste like! Thanks so much for your feedback and for subscribing. I hope you’ll enjoy the other recipes just as much. :)

  • Melissa
    May 25, 2017 @ 4:55 am

    These cookies are unreal good! Thank you so much for the recipe! Yummy!!!!

    • Erin replies to Melissa
      May 26, 2017 @ 10:44 pm

      Woohoo! Happy that you think so. :) Thanks for your comment!

  • Stephanie
    May 21, 2017 @ 4:19 am

    These are so so so so good. Thanks for this amazing recipe!!

    • Erin replies to Stephanie
      May 21, 2017 @ 9:42 pm

      You’re welcome! So happy you liked them. :)

  • Bronwyn Reading
    May 20, 2017 @ 2:44 am

    These are SO SO good! I used all measurements by weight. I changed the sweeter though, 100g of white sugar + 2 tbs of maple syrup – it was what I had! I also used tahini instead of nut butter. Everything else was the same. They were dairy and gluten free and absolutely incredible! Thanks!!!!

    • Erin replies to Bronwyn Reading
      May 20, 2017 @ 10:56 pm

      Interesting! I’ve never tried tahini. I’ll have to try that! And good to know that a little maple works. :) I’m so happy that you liked them. Thanks for your comment!

  • Liz says
    May 18, 2017 @ 10:23 pm

    I made a keto version last night and it turned out awesome!!
    I used 1/2 Sukrin gold and 1/2 BochaSweet (which is 100% kabocha extract – Japanese squash). I also used Nuttzo Seven Seed butter that I got from Costco, and I used ChocZero chocolate and broke them into chunks instead of using sugar-free chocolate chips that I normally use…the ingredients are a bit complicated to find, but I had them readily available so I used them.

    It turned out a bit too sweet tasting for my taste (maybe it’s the BochaSweet?) so I’ll try it with less next time but OH MY GOODNESS, it was so damn good! I ate a cookie with some Royal Hawaiian vanilla macadamia milk and seriously, it felt like I was cheating on my keto diet lol!
    FANTASTIC recipe! Will adjust the sweeteners and experiment some more to make it keto friendly, but I can’t tell you how much I appreciate all your hard work for this fabulous recipe. Thank you!

    • Georgia replies to Liz
      May 20, 2017 @ 2:37 pm

      Hi there… k would you send me what you replaced with the squash?? because Kobacha squash is literally my favourite food. if I’m addicted any foods its that squash hahah…. I have turned orange from eating it too much.
      Id love to know what you did!
      Thank you!!

      • Erin replies to Georgia
        May 20, 2017 @ 11:01 pm

        They didn’t use squash in the recipe but BochaSweet, which is a sugar replacement extracted from kabocha. :) I’m pretty sure there’s no way to use squash in this recipe.

      • Liz
        replies to Georgia
        May 22, 2017 @ 9:37 pm

        Yes, I used BochaSweet which is a sugar alternative derived from kabocha extract :) I just started using it and I’m loving it so far (tastes just like cane sugar to me). I can’t help but wonder if BochaSweet is the reason my cookies did not fall apart?

        BTW, I still have cookies in the fridge! I stored mine in a ziploc and munch on them whenever I want something “sweet”. I think this may have also worked because of the chia seeds in the Nuttzo 7 nut butter…chia seeds may have acted as an extra binder? I also baked mine about 3 minutes longer and they puffed up nicely and the texture turned out well.

        Erin, you’ll most likely be a better judge than me…I thought the cookies turned out really well (albeit too “sweet” since I went a little crazy with the Sukrin and Bochasweet) but you might think otherwise :) I’d like to send you a picture of how the cookies turned out. Where should I send them to? I’m on a mission to help spread this recipe out to the keto community (and credit you, of course :))

        • Erin replies to Liz
          May 26, 2017 @ 10:32 pm

          Hi again, Liz! Sorry for my slow reply. I don’t know where this week has gone! I’ll have to try BochaSweet. Sounds very interesting. :) I’d love to see a picture (and for others to be able to see it, too!). Are you on Facebook? It’d be great if you could go to my Facebook page and under the four pictures at the top, there’s a white box that says, “Write something on this page.” You can upload your picture there! Thanks a bunch again for your feedback.

    • Erin replies to Liz
      May 20, 2017 @ 10:49 pm

      Wow! That’s awesome that you were able to make this low-carb. I tried and failed miserably. ;) I’d love to hear how your experimenting goes! People have asked me about a low-carb version and I’m never any help. Thanks a ton for sharing your version and your kind comment. :)

  • Cassandra Bachrach says
    May 18, 2017 @ 12:27 am

    These are by FAR the best paleo chocolate chip cookies ever. I’ve been making these for two years. EVERYONE who eats them can’t get enough and absolutely cannot tell they’re gluten free. Thanks for this excellent recipe!!!!

    • Erin replies to Cassandra Bachrach
      May 18, 2017 @ 9:13 am

      Woohoo! So happy to read that. :) Always a good thing when people don’t know that they’re GF! Thanks a bunch for your feedback.

  • Christina says
    May 5, 2017 @ 1:08 am

    Could you substitute Stevia or erythitol for the sugar to make keto friendly?

    • Erin replies to Christina
      May 6, 2017 @ 9:01 pm

      I’ve experimented with low-carb sweeteners in this recipe but I’ve had a terrible time with them. One guy tried and posted his results here. Hope that helps!

  • Becky says
    April 30, 2017 @ 10:03 pm

    These are amazing! Better than regular flour chocolate chip cookies. I cut back on the chips and added 1/2 cup chopped walnuts for more texture. One thing though-I found that the last few cookie balls were hard to stick, I’m thinking on account to the coconut oil melting from the heat of my hands. I might try a chilled ice cream scoop next time.

    • Erin replies to Becky
      May 3, 2017 @ 10:04 am

      So happy you liked them better than regular cookies! :D Good to know that walnuts worked out well. And great tip with the ice cream scoop! Thanks for your comment.

  • Vince
    April 30, 2017 @ 8:32 pm

    Great Recipe! My go to chocolate chip cookies!! Friends love them!

    • Erin replies to Vince
      May 3, 2017 @ 10:05 am

      So happy that everyone enjoyed them! Thanks for your feedback. :)

  • Stephanie
    April 27, 2017 @ 12:45 pm

    Made these yesterday with my boys. So delicious and easy! They came together so quickly and then we chilled them during swim lessons to bake up after dinner. I love that you include so many variations and tips for success if using certain ingredients. Thank you so much!

    • Erin replies to Stephanie
      April 28, 2017 @ 6:56 pm

      I’m so happy you appreciate the variations and tips! I hope your boys had fun baking. :) Thanks for your comment!

  • Issa says
    April 26, 2017 @ 8:28 pm

    The yummiest cookies I ever made!! Made a batch yesterday and it was all gone that fast! Making another batch later and making it double! This recipe is the best!

    • Erin replies to Issa
      April 28, 2017 @ 6:57 pm

      Woohoo! So happy to hear that. Good luck with not eating all of the double batch! ;) Thanks for your comment!

  • Daniela says
    April 24, 2017 @ 6:03 pm

    Hi- I tried scrolling through a few pages but didn’t see the answer- can these be made with white or whole wheat flour at all?
    Trying to find a vegan and nut free cookie for the teachers at my daughter’s school.


    • Erin replies to Daniela
      April 25, 2017 @ 1:30 pm

      Unfortunately, nuts flours aren’t interchangeable with non-nut flours. So wheat flour won’t work. Sorry about that!

  • dina
    April 21, 2017 @ 2:49 pm

    These were the bomb!

    • Erin replies to dina
      April 22, 2017 @ 9:20 pm

      So happy you liked them! :)

  • Jessica says
    April 20, 2017 @ 2:40 am

    Thank you sooo much! My boyfriend has ulcerative colitis and is on a paleo diet because of it. He also has a gluten, dairy, and soy allergy. He’s been in the hospital for two weeks and has been craving something sweet. These are currently in the oven to take to him tomorrow. They were pretty easy to make, and I can’t wait to see how they come out!

    • Erin replies to Jessica
      April 20, 2017 @ 8:35 pm

      I hope that your boyfriend enjoyed them and that he’ll recover quickly! That was nice of you to make him some cookies. :) I hope you liked them, too! Thanks for your comment.

      • Jessica replies to Erin
        April 23, 2017 @ 9:07 pm

        He did! He said they were better than his mother’s. Shhh! :)
        This recipe is a keeper!

        • Erin replies to Jessica
          April 25, 2017 @ 1:52 pm

          Hahaha. Always great to hear that. ;) Thanks again for your comments!

  • Gayla Haddad says
    April 19, 2017 @ 4:46 am

    What is the carb and calorie count per cookie ? Just curious.

    • Erin replies to Gayla Haddad
      April 20, 2017 @ 8:25 pm

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

    • Katie replies to Gayla Haddad
      April 24, 2017 @ 1:45 am

      Did you figure out the carb count per 16 cookies?? T1d here thinking about switching out the sugar with swerve too.

  • Sharon says
    April 14, 2017 @ 7:37 pm

    I have made these cookies so many times and every time they are a hit!! I have shared this recipe so much!! They are perfect for people that can’t have sugar and white flour ( like me!) thank you for sharing this!

    • Erin replies to Sharon
      April 15, 2017 @ 8:50 pm

      That’s awesome that you’re enjoying them so much! Thanks a bunch for your comment and for sharing the recipe. :)

  • Casey Clancey says
    April 11, 2017 @ 3:54 pm

    These are the best cookies I’ve ever made! My husband who is a chocolate chip cookie fanatic agrees! I love that this is a healthy yet tastier choice to bake for my family. The only downside is now I am asked to make these all the time! Thanks!

    • Erin replies to Casey Clancey
      April 11, 2017 @ 8:58 pm

      Haha. Not such a bad downside. ;) That’s great that you and your family have been enjoying them! And the best cookies you’ve ever made?! Woohoo. That’s great! Thanks a bunch for your comment. :)

  • Judith Ballard
    April 10, 2017 @ 9:44 pm

    I found this recipe on pintrest…I’m so glad I did…made them today, yummy!I will definitely be making them again, I found them to be soft in texture which is a plus I really don’t mind either way. I thought we had raw almond butter but instead it was raw peanut butter so I used that…they had a little bit of a peanut butter flavor however peanut butter cookies use to be my favorite. Thanks for this recipe…good job.

    • Erin replies to Judith Ballard
      April 11, 2017 @ 8:32 am

      They came out soft because of the peanut butter (which is why I don’t recommend it :)) But if you like them that way, that’s awesome! I’m so happy that you enjoyed the cookies. Thanks for your comment!

  • Maria
    April 8, 2017 @ 10:22 pm

    Thank you so much for this recipe Erin, it is the best cookie recipe I have ever found – I have just made these for the 5th time! Since giving up refined sugar I have really, really missed cookies and biscuits and now I can eat them, plus they are much tastier than shop bought ones.

    I use about 100g 85% dark chocolate that I blitz in my Magimix food processor, this turns it into chocolate chunks for me without having to cut it up! For me this is a good amount of chocolate for the cookies.

    I also found the first time I made these (with butter and coconut sugar) the mixture was really oily / greasy and my latest batch was made with just 2 tbsp almond butter and they tasted just as amazing as the first batch, with the batter much less greasy (also this helps me to make it a bit cheaper to make!)

    I get 18 cookies each time I bake these and they taste incredible on the day I make them and also just as great the day or two after (although they don’t last long in my house!!) when stored in a glass airtight container.

    I can’t thank you enough for this recipe! :)

    • Erin replies to Maria
      April 11, 2017 @ 9:03 pm

      That’s great that they work well with less almond butter! And that’s interesting that you can chop up chocolate in my food processor. I think it’d kill mine. ;) I’m thrilled that you’ve found a cookie that you can enjoy and that you like them even more than store-bought ones. :) Thanks so much for your kind comment!

  • Lauren says
    April 8, 2017 @ 7:41 pm

    I’m so in love with these cookies! My husband, who isn’t typically a sweets fan, has asked me to make these twice since I found this recipe last week! Getting ready to make my fourth batch. Thanks for sharing!!!

    • Erin replies to Lauren
      April 11, 2017 @ 9:25 am

      Wow! Four batches. Such dedication. :) I love it! Thanks a bunch for your comment! I’m so happy you and your husband enjoyed the cookies.

  • Amy
    April 8, 2017 @ 12:16 am

    I just made this, delicious! Me and my husband both ate 3…WHOOPSIE! I used 6 tablespoons coconut butter instead of almond butter because I didn’t have it on hand. I also used 6 tablespoons of ghee. They turned out excellent!

    • Erin replies to Amy
      April 11, 2017 @ 9:05 pm

      Haha. Well, you could have eaten 4 each and then the whole batch would’ve been gone. ;) Great to know that coconut butter works well! I’ve been wondering about that. Thanks for your feedback and sub tips!

  • Erin says
    April 7, 2017 @ 9:19 pm

    I just made these, and they did not disappoint! Even my husband thought they were some of the best cookie he’s had, paleo or otherwise. Thank you for all your thorough instructions and explanations. I can’t tell you how helpful it is, especially in the world of paleo baking!

    • Erin replies to Erin
      April 11, 2017 @ 9:06 pm

      Aww, thanks! I’m so happy that you appreciated the crazy long instructions. :) And awesome that you and your husband both likes the cookies! Thanks for your comment.

  • Patricia
    April 7, 2017 @ 5:50 am

    I just made these and my husband who is very new to paleo needed something for his sweet tooth! He loved them… Maybe too much lol. They are definitely a keeper for us. Thank you so much!

    • Erin replies to Patricia
      April 11, 2017 @ 9:07 pm

      Haha. Well I’m happy he liked them too much! Thanks for your comment. :)

  • Caroline
    April 5, 2017 @ 3:26 pm

    I made these just as you said and they were delicious. Even my grandson who is such a picky eater loved them. I can’t wait to try more of your recipes as I’m new to this whole Paleo thing. Thank you!

    • Erin replies to Caroline
      April 6, 2017 @ 8:31 pm

      That’s great that both you and your picky grandson enjoyed them! I hope you’ll like the other recipes just as much. :) Thanks for your comment!

  • Leonora says
    April 3, 2017 @ 7:43 pm

    Hi , has anyone tried adding Flax Seed to this recipe? Thanks!

    • Erin replies to Leonora
      April 3, 2017 @ 8:56 pm

      I’ve used a flax egg but haven’t tried adding additional flax. I’m thinking it’d work as long as you don’t add too much!

  • Christina says
    April 2, 2017 @ 5:26 pm

    Hello! I have made these cookies and honestly they didn’t last very long in this house! They were amazing! Just one question…do you know if I can substitute the brown sugar with honey? Or maybe dates? Thank you for this recipe!

    • Christina replies to Christina
      April 2, 2017 @ 5:29 pm

      Sorry just saw that someone already asked this!

      • Erin replies to Christina
        April 2, 2017 @ 6:27 pm

        No worries! I’m happy you found your answer. :)

    • Erin replies to Christina
      April 2, 2017 @ 6:27 pm

      I’m so happy you enjoyed them! I just added info to the recipe concerning subs. Thanks for your comment. :)

  • George says
    April 2, 2017 @ 12:23 am

    Sounds great but almond flour and almond butter makes these way too expensive for me… apart from a treat now and then :-)

    • Erin replies to George
      April 2, 2017 @ 6:25 pm

      Hey there! You could also use almond meal, which is normally cheaper, and homemade almond butter, which is much cheaper than store-bought. You only need 6 tablespoons. :)

    • Vicki Church
      replies to George
      April 3, 2017 @ 4:02 am

      I have used Skippy Natural Peanut Butter and it tastes the exact same to me. I also accidentally used Almond Meal instead of Almond flour the first time I made them and again, they tasted the same.
      Erin, these cookies are fantastic! I prefer them to a regular choco chip/peanut butter cookie any day!

      • Erin replies to Vicki Church
        April 3, 2017 @ 8:57 pm

        Aww, yay! I’m thrilled that you prefer these over regular cookies. :) And that’s awesome that Skippy works well! Maybe I should give up on trying natural peanut butter (the kind with just peanuts and salt) in these. Thanks a bunch for your comment!

  • Shanny says
    April 1, 2017 @ 8:01 pm

    I juat gotta ask… how is sugar paleo? And in other words- do u think i can replace the sugar with maple syrup or honey? Or maybe even date paste?

    • Erin replies to Shanny
      April 1, 2017 @ 8:18 pm

      Coconut sugar is considered paleo (source). Using a liquid sweetener doesn’t work in these cookies. It makes they very cakey and in my opinion, not worth making.

      • Shanny replies to Erin
        April 2, 2017 @ 7:04 pm

        Interesting. In Israel or at least the ppl ive learned from say that its not paleo.. and still think so.. so dont know what to do now cause you really got me curious… anyway thanks for the answer!!

        • Erin replies to Shanny
          April 3, 2017 @ 8:58 pm

          In the US, it’s definitely considered paleo. Hope you’ll give them a try! :)

  • Briana says
    March 31, 2017 @ 8:20 pm

    I made these and they are amazing! Any thoughts on the nutrition facts? Calories etc?

    • Erin replies to Briana
      April 1, 2017 @ 8:21 pm

      So happy you liked them! 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!

  • katherine says
    March 29, 2017 @ 11:44 pm

    if you find yourself in Germany again, the blabbed almond flour sold at Lidl in my area (Southwest Germany) has been great. I ran out of Bob’s too :(

    • katherine replies to katherine
      March 29, 2017 @ 11:45 pm

      I meant blanched! new keyboard, sorry x.x

    • Erin replies to katherine
      March 30, 2017 @ 8:25 pm

      I buy that one when they have it, too! I test my recipes with it and when I’m done, I test the final version with Bob’s to make sure it comes out how I really want it. It’s a lot finer than the Lidl stuff. Thanks for the tip. :)

  • Ruth says
    March 29, 2017 @ 4:36 pm

    Hello Ms. Erin Thank you so much for sharing your Recipe, I was looking for a sugar free recipe when I came across your page and was absolutely amazed by all your collection but I wanted to see if you have ever tried replacing the sugar with sativa?
    and also what would you recommend if I want to do this in bulk?just double or tripling serving size or just making each batch from scratch??

    • Erin replies to Ruth
      March 30, 2017 @ 8:37 pm

      Hi Ruth! Thanks for your kind words. :) Do you mean stevia? I’ve had the worst luck in baking with stevia so I have no advice there. Sorry about that! One guy did some experimenting with low-carb sweeteners and posted his results here. Hope that helps! I think doubling or tripling this recipe wouldn’t be an issue (though I haven’t tried it myself). If you try using stevia, I definitely recommend doing a single or even a half test batch first. Hope you’ll enjoy the cookies!

  • Fernanda says
    March 28, 2017 @ 3:37 pm

    Can I use xilitol?

    • Erin replies to Fernanda
      March 28, 2017 @ 9:39 pm

      I’ve never tried it, sorry.

  • Mallory says
    March 26, 2017 @ 1:30 am

    If we use brown sugar, should it be packed?

    • Erin replies to Mallory
      March 26, 2017 @ 8:48 am

      Not tightly packed. Do you have a scale? That’s the easiest way to make sure you use exactly the right amount. :)

  • Lauren Leeman-Hook
    March 25, 2017 @ 12:59 pm

    Wow! The BEST cookies. I’ve brought these to Paleo potlucks, work, family functions and they are a hit! These are the only chocolate chip cookies I will make! Thank you for the recipe!

    • Erin replies to Lauren Leeman-Hook
      March 25, 2017 @ 10:10 pm

      You’re welcome! I’m very happy to hear that they’re your one and only chocolate chip cookie recipe and that they were enjoyed at the potlucks! Thanks a bunch for your comment. :)

  • Daniele says
    March 25, 2017 @ 1:21 am

    These cookies were delicious but I think the coconut flour bothered my stomach. Could I sub it with any other flour?

    • Erin replies to Daniele
      March 25, 2017 @ 10:08 pm

      I’m happy you enjoyed them but sorry about your stomach! Coconut flour is unfortunately not interchangeable with any other flour as it absorbs so much more liquid. Someone mentioned that they used oat flour in place of the coconut flour but I haven’t tried it myself.

  • Jen says
    March 24, 2017 @ 3:36 am

    What is a chia egg?

    • Erin replies to Jen
      March 24, 2017 @ 11:08 am

      Check out the last paragraph of the post where I say 6/30/16 update. :)

  • Emily says
    March 23, 2017 @ 5:35 am

    After trying many different paleo chocolate chip cookie recipes, I felt discouraged none would taste like the “real” thing. But this recipe smelled, looked, and tasted great. The cookie was light and yummy. I think this will be my go to recipe. I used 3TB butter and 3TB coconut oil just because I couldn’t decide which would be better and it worked well. I did refrigerate the dough, as advised, and was happy the dough didn’t spread out or get too greasy.
    Thanks for a great recipie!

    • Erin replies to Emily
      March 23, 2017 @ 9:48 pm

      You’re welcome! :) I’m happy that you enjoyed them and that you’ll be making them again. Half coconut oil and butter is always a good choice. :) Thanks a bunch for your comment!


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