Almond Flour Chocolate Cookies

These almond flour chocolate cookies are ultra rich, soft and chewy and taste just like traditional chocolate cookies! This recipe has a vegan option and they’re also paleo, grain-free, gluten-free, and dairy-free.

These are the best double chocolate cookies I’ve ever had. And that includes gluten-filled cookies./p>

The only thing that’d give them away as not being made with all-purpose flour is the little specks of almond flour. And I don’t think most people would even notice!

I now also have an all coconut flour version of these cookies, these Coconut Flour Chocolate Cookies.


Here’s an overview of everything you need to make these cookies.

How to make them

I adapted this recipe from my Paleo Chocolate Chip Cookies. Mr. Texanerin thinks it’s kind of funny how many variations of this cookie I intend on posting.

I don’t think it’s funny at all. I think to not post all the versions I can think of would just be stupid. ;)

To come up with the original recipe, I made them at least 2-3 dozen times – usually half batches. And I baked them up one cookie at a time, adding more flour or oil or whatever until I was closer to what I was going for.

It was actually kind of fun because of the almost constant stream of fresh cookies coming out the oven. So after that labor of love, I feel like posting several variations is totally acceptable. :D

But none of the recipes are just calling for different add-ins! Different types of nut butters and flours have different fat contents and that requires adjustments to the recipe. If you use peanut butter in this recipe without making any other changes, it won’t come out very well (I’ve tried).

These paleo oatmeal cookies, which are a variation on the original, are a reader favorite. So are these vegan peanut butter cookies.

If you use hazelnut butter and meal here, the batter is weirdly wet and so that requires some adjustments, too. This double chocolate version differs from the original in that I decreased the almond flour by 1/4 cup, added 1/3 cup + 4 teaspoons cocoa powder, and a little more oil.

These cookies are huge. Some commenters in the original recipe, which yields 8, said that they got way more than that. If you want normal-sized cookies, you can get about 16.

But I wanted big bakery-style cookies! I just like how they bake up that way. If making smaller (more reasonably-sized) cookies, be sure to adjust the baking time as necessary.

While I was in the US, I picked up some semi-sweet chocolate chips and whoa – those things are sweeter than I remember! At least the ones from Trader Joe’s. I normally use chopped semi-sweet chocolate and didn’t find the original cookies to be too sweet at all.

These cookies, though, with the added cocoa powder seemed somehow sweeter. Which does not make sense! So I blame the chocolate chips.

Make sure to use some chocolate that’s on the darker side for these! And of course use paleo / dairy-free chocolate, if necessary.

Also, I always use Dutch-process cocoa powder because I like the darker, chocolaty taste and I recommend you do the same, at least for these cookies! If you can’t find it, Hershey’s Special Dark cocoa powder should do the trick.

Looking for more delicious paleo treats? Try these Gluten-free Dairy-free Chocolate Candy Cookie Bars!

Photos were updated in 2024! Here are the old ones, in case you’re wondering if these are the same cookies you made at some point over the last 8 years.

Perfect Paleo Double Chocolate Cookies – super rich, soft and chewy just like a regular double chocolate cookie! With a vegan option. Nobody will know these are paleo, grain-free, gluten-free, and dairy-free.

Perfect Paleo Double Chocolate Cookies (with a vegan option) – super rich, soft and chewy just like a traditional double chocolate cookie! Nobody will know these are paleo, grain-free, gluten-free, and dairy-free.

Almond Flour Chocolate Cookies

Rated 5.0 by 32 readers
Almond Flour Chocolate Cookies
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8 large cookies or 16 regular-sized cookies


  • 3/4 cup (75 grams) blanched almond flour
  • 1/4 cup (32 grams) coconut flour
  • 1/3 cup + 4 teaspoons (48 grams) Dutch-process cocoa powder1
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 7 tablespoons (98 grams) refined coconut oil,2 not melty3 or for non-paleo/vegan, unsalted butter,4 room temperature
  • 3/4 cup (150 grams) coconut sugar (brown sugar for non-paleo)
  • 6 tablespoons (98 grams) natural almond butter, room temperature5
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg, room temperature or 1 chia egg for vegan6
  • 1 cup (170 grams) semi-sweet chocolate chips, divided (use paleo/vegan chocolate, if needed)


  1. In a medium mixing bowl, stir together the almond flour, coconut flour, cocoa powder, 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.
  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.
  4. Stir in the flour mixture until well combined.
  5. Then stir in 3/4 cup (128 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.
  6. Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
  7. Roll the dough into 8 (93-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.
  8. Place 3" apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
  9. Bake for 11-14 minutes (if using coconut sugar) or 12-15 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.
  10. Let cool completely on the baking sheet. Store in an airtight container for up to 5 days. They can also be refrigerated for up to 2 weeks or frozen up to 3 months.


  1. Using regular natural cocoa powder instead of Dutch-process may result in cakey cookies.
  2. I used refined coconut oil. If you use unrefined, these cookies may have a little coconut taste to them.
  3. 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.
  4. Butter works in these cookies but they're fudgier and in my opinion, better, with coconut oil.
  5. The almond butter shouldn't have any added fat or sugar.
  6. To make a chia egg, mix together 1 tablespoon of ground chia seeds and 3 tablespoons water. Let sit for 1 minute or until goopy like an egg.

Adapted from my Perfect Paleo Chocolate Chip Cookies

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180 comments on “Almond Flour Chocolate Cookies” — Add one!

6 comments are awaiting moderation!

  • Rennie
    September 13, 2017 @ 12:28 am

    Best. Cookie. Ever. That is all.

    • Erin replies to Rennie
      September 15, 2017 @ 8:38 am

      Haha. Thank you! :)

  • Cindy says
    August 26, 2017 @ 7:24 am

    I made these today. They were delicious warm. But after cooling they were a little dry. I used butter instead of oil. Maybe my oven was too hot? I baked them at 350 degrees F because I couldn’t find an oven temperature in the recipe. Thank you for your recipes.

    • Erin replies to Cindy
      August 26, 2017 @ 8:22 am

      It could be that your oven is running a little hot! 350 F is correct (it’s Step 4 of the recipe) so you didn’t have it on too high. They definitely shouldn’t be dry after cooling so I’m wondering if you made any subs or changes at all to the recipe? I hope you could still enjoy them! Thanks for your comment. :)

  • Alissa says
    May 30, 2017 @ 1:21 am

    Incase you’re ever in a pinch, a nice Rounded cup of Pamela’s mixed but flour works in place of the coconut and almond. Provides mixed nuts for mixed fats.

    I also use PB powder to cut the fat down a lot.

    Cookies still came out exactly like how I make them following the recipe and using bobs coconut flour and almond flour. And the PB powder makes them fluffier like chocolate clouds :)

    • Erin replies to Alissa
      May 30, 2017 @ 8:08 pm

      Wow! That’s amazing that that sub worked out well. Thanks a lot for the tip! I’m so happy you enjoyed them. :)

  • Trish
    May 24, 2017 @ 8:27 am

    My daughter is always wanting to make chocolate chip cookies so I went on a search for a ‘healthier’ version than the delicious buttery sugary gluten ones. And yours is the recipe I used however, I made some Variations (lack of ingredients in my pantry)
    I did use extra virgin coconut oil (amazing)
    I also substituted the almond butter for tahini (another amazing flavour that works with chocolate and coconut)
    I didnt have any coconut sugar left or brown sugar, so I used Dark Muscovado and only used 100g
    I also had to add another half again of almond flour as my mix was too wet.
    THESE ARE THE MOST AMAZING CHOC CHIP COOKIES I HAVE EVER EATEN!!!!!!! Cooked for around 17 min, yum yum yum!

    • Erin replies to Trish
      May 26, 2017 @ 10:42 pm

      Oooh! I’ve never baked with tahini. Sounds interesting! Thanks for the tip. :) Did you make these double chocolate cookies or the regular chocolate chip cookies? I ask because it sounds like you made the regular chocolate chip cookies. Either way, I’m happy you found a recipe you and your daughter can enjoy! :) Thanks for your comment.

      • Trish replies to Erin
        June 11, 2017 @ 6:09 am

        No definitely this recipe:)

  • Amber Pratley says
    April 2, 2017 @ 2:34 am

    These turned out super delish! I liked them frozen more. I loved the dough frozen. So good…. I could eat the dough all day. I only had cacoa. It worked out great. I also prefer cashew butter to almond butter. Seemed to switch out just fine. Thank YOu for sharing a great recipe!

    • Erin replies to Amber Pratley
      April 2, 2017 @ 6:26 pm

      Haha. The dough is pretty good, so I don’t blame you. ;) I’m happy you enjoyed the cookies! Thanks a bunch for your comment. :)

  • Elizabeth says
    April 1, 2017 @ 11:12 pm

    I’m going to make a batch of these and the regular choc chip version on your site tonight for a party. Has anyone been making them smaller than the recipe recommends with positive results? And has anyone tried baking a cookie ‘cake’ in a cast iron skillet with this dough? Ya know, like the kind of dessert you’d get at a restaurant with a scoop of ice cream and chocolate sauce. I’ve been on a sugar and grain detox for 3 weeks and I’m ready for a treat!

    • Erin replies to Elizabeth
      April 2, 2017 @ 6:24 pm

      You can make them smaller – just reduce the baking time. :) I’ve made this before in a cast iron skillet but don’t remember how long I baked it for. I hope you’ll enjoy the cookies!

  • Misty says
    March 22, 2017 @ 10:51 pm

    Hello! Do you know what the carb is per cookie? Thanks :)

    • Erin replies to Misty
      March 23, 2017 @ 9:50 pm

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

  • MJ Chapman
    March 17, 2017 @ 5:01 am

    These cookies were amazing! The only change I made to them is that I did, in fact, use natural unsweetened peanut butter, (just peanuts) and they stayed nice and firm. They didn’t spread out much at all, which I liked. I made the almond flour by grinding whole almonds in my Vitamix and that stayed a bit grainier than store-bought almond flour, but did not deter from the yumminess of the cookie at all! Thank you for the great recipe!

    • Erin replies to MJ Chapman
      March 17, 2017 @ 7:30 pm

      That’s great that peanut butter and homemade almond flour worked out! I know someone made the original recipe with homemade and it didn’t work out for them. So that’s great news! Thanks a ton for sharing your changes. :) I’m happy you enjoyed them!

  • Berna says
    February 23, 2017 @ 6:17 am

    Would it be possible to change the almond flour and use oatmeal?
    Cookies are delicious. I reduced the amount of sugar, chocolate chips, coconut oil and almond butter and they are outstanding. Great recipe!

    • Erin replies to Berna
      February 23, 2017 @ 12:20 pm

      That’s great that your reductions worked out well! Oats instead of almond flour won’t work. Someone in the original recipe (these paleo chocolate chip cookies) just commented that they’ve had good luck using oat flour in place of almond flour (in general, but not in these cookies). You can read that comment here. Thanks for your comment! :)

  • Laceydawn Loeppky
    February 1, 2017 @ 1:14 am

    I just made these for a playdate I have tomorrow, but I think I might have to make another batch! These are SO delicious. If I wasn’t out of almond flour, I’d be secretly whipping up some more right now. I usually avoid coconut flour because it reacts weird and tastes like works in this!

    • Erin replies to Laceydawn Loeppky
      February 1, 2017 @ 8:23 pm

      I’m so with you on the coconut flour thing! I almost always use a mix of a lot of almond flour and just a little coconut flour. I’m so happy that you liked the cookies! I hope the kids enjoyed them, too. :) Thanks for your comment!

  • Matt
    November 14, 2016 @ 6:01 pm

    These are amazing. I made them with half the sugar and half the choco chips and still were a bit sweet in my opinion. I love the amount of vanilla you used (The German bio markets have the pure powder form.) It really enhanced the flavor 10 fold. I ran out of almond butter and made whole-grain-spelt cookies, could not compare. Best ever!

    • Erin replies to Matt
      November 15, 2016 @ 11:12 pm

      I’m so happy you liked them! What is the brand of vanilla you bought? I’d love to check it out. Or is it vanilla sugar you’re talking about? And I’m very happy that you thought these were even better than whole grain cookies. :D Thanks so much for your comment!

      • Matt replies to Erin
        December 8, 2016 @ 11:50 pm

        The brand is Biovegan and its called “bourbon vanilla” comes in a 15g small glass jar.

        • Erin replies to Matt
          December 9, 2016 @ 10:25 pm

          Awesome! Thanks so much. :)

  • Bec
    October 24, 2016 @ 2:18 am

    Hi! My cookies are currently baking, and I can hardly wait as the mixture itself was delish! Except I had no idea how much they would expand in the oven!! So my cookies now resemble more of a slice on the tray! I really don’t mind haha I know it will still taste amazing! :)

    • Erin replies to Bec
      October 24, 2016 @ 8:17 pm

      Haha. Yeah. You’ve got to put them like 4″ apart because they spread SO much. I hope you enjoy the baked cookies as much as the dough. :D Thanks for your comment!

  • Amanda
    October 6, 2016 @ 2:01 pm

    I subbed cashew butter for the almond butter and they turned out AMAZING! Thank you ❤️ One of the best cookies I’ve made (and I’ve made a lot of paleo cookies)

    • Erin replies to Amanda
      October 6, 2016 @ 8:54 pm

      Aww, thanks! I’m so very happy that you think they’re one of the best. :) And I can’t wait to try these with cashew butter. Thanks so much for your feedback!

  • Stephanie Moore says
    October 6, 2016 @ 5:39 am

    Seriously, amazing. The one disappointment i have had over the years with the paleo world is mediocre desserts. It was so hard to make treats for non paleo people that didn’t scream paleo. But you have done that, seriously they are so so good. I love all your paleo treats i have made so far. The chocolate chip cookies, brownies, double chocolate cookies, cupcakes, they have all far exceeded any expectations I have had. Please keep baking and i will keep sharing your recipes. I always come here when I need a good recipe :)

    • Erin replies to Stephanie Moore
      October 6, 2016 @ 9:08 pm

      What an incredibly nice comment! Thanks so much. :) I’m thrilled that you’re enjoying my paleo recipes! I’ll definitely keep baking and I’ll try to post even more paleo recipes. :) Thanks again for your comment! It made my day.

  • RanD says
    October 2, 2016 @ 12:38 pm

    The taste of these was awesome! My only problem was that I seemed to have a hard time keeping the cookie together. They ended up being quite crumbly and the dough didn’t seem as doughy as I thought it might look. Any recommendations?

    Ps. I also didn’t have an electric mixer, and so everything was done by manual labour :) could this have been the issue?

    • Erin replies to RanD
      October 2, 2016 @ 10:05 pm

      Did you use firm coconut oil, or was it kind of melty? The dough doesn’t really look doughy like a wheat-based dough but it should hold together as long as you didn’t make any changes and you used firm coconut oil. I don’t think hand mixing was the issue! Thanks for your comment. :)

  • Southwestsam
    September 29, 2016 @ 4:56 am

    I realised as I was in the middle of mixing this that I didn’t have any nut butter? Instead I melted dark cooking chocolate and used that. Skipped the chocolate buttons and yes they are yum (with just a touch of graininess..maybe a little more coconut oil or butter may help next time). Thank you for sharing!

    • Erin replies to Southwestsam
      September 29, 2016 @ 10:07 pm

      The graininess is due to the added melted dark chocolate. Try it next time with almond butter instead and I’m sure you won’t have that problem! But I’m happy you still liked them. :) Thanks for your comment!

  • Olivia
    September 22, 2016 @ 8:25 pm

    Yuuuuuummmmm these are honestly soooo good. I think they’re even a tiny bit better than the Hummingbird double chocolate cookies. The paleo equivalent. But is there any substitute I can make for the peanut butter and the almond flour that’s nut free? I wanted to make them for my bestie but she’s allergic to nuts :(
    Btw I tried them with mix of 90 and 99% cocoa chocolate and 60g almond butter and 30g peanut butter so half peanut half almond butter would work I think :)

    • Erin replies to Olivia
      September 22, 2016 @ 8:30 pm

      I’m so happy you enjoyed them! And I’m sorry but there’s no sub for the almond flour. :( Nuts flours are only interchangeable with other nut flours. I’ve heard about people using sunflower seed flour as a sub, but I haven’t tried it myself. And sunflower seed butter works as a nut butter sub in the cookies! I’ve tried it. :) Thanks for your comment!

    • allie
      replies to Olivia
      September 26, 2016 @ 8:28 pm

      i used sunflower seed butter and pumpkin seed flour and the cookies turned out perfect.

      • Erin replies to allie
        September 26, 2016 @ 9:09 pm

        Pumpkin seed flour?! I’ve never heard of that. Thanks so much for the tip! :)

  • Shanea kirkland says
    August 1, 2016 @ 5:01 am

    Do you know the nutrition facts on these? I made them tonight and they are AMAZING, but am curious on the calories and macros.

    • Erin replies to Shanea kirkland
      August 1, 2016 @ 12:58 pm

      I’m 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 feedback!

      • Shanea kirkland replies to Erin
        August 1, 2016 @ 6:06 pm

        Thanks so much! My husband actually loved them! He’s hard to please unless he’s getting something he knows is bad for him. He and I were both so impressed. I may have had a few too many! 😳

        • Erin replies to Shanea kirkland
          August 1, 2016 @ 8:53 pm

          My husband is pretty much the same! And I know how it goes with overeating when it comes to cookies. ;) They’re hard to resist!

  • Cassie
    July 19, 2016 @ 2:06 am

    These were DELICIOUS!! My crew enjoys muffin cookies, so I made according to the recipe, but used muffin pans instead. I got 18 muffin cookies, approximately 2 Tbl of batter each. I’m making these again, tonight. :) Thanks for a great recipe!

    • Erin replies to Cassie
      July 19, 2016 @ 6:34 pm

      I love your muffin cookie idea! I’m so going to try that. Thanks for the tip. :) How long did you bake them for? Thanks a bunch for your feedback!

      • Cassie replies to Erin
        July 20, 2016 @ 6:09 am

        Erin, I baked them for 11-12 minutes, used parchment cupcake liners, and did not refrigerate the dough. They turned out perfect! <3

        • Erin replies to Cassie
          July 20, 2016 @ 10:22 pm

          Awesome! Will try that next time. Thanks so much for your response. :)

  • Laura says
    June 4, 2016 @ 12:37 am

    There is no such thing as “too many variations” of an amazing cookie! Love these!! I also love how honest you are about the next-day status of the cookies! I’m sure I’ll have zero trouble eating them all right away! ;)

    • Erin replies to Laura
      June 4, 2016 @ 6:55 pm

      Haha. That’s good because I’m not going to stop until I run out of ideas. ;) And about how they taste the next day, it seems like other people had no problem with that! I guess it was just me and my stinky tupperware. :D

  • Kaia says
    May 16, 2016 @ 8:21 pm

    Hey i can’t eat coconut sugar :( could i replace with maple syrup ? <3

    • Erin replies to Kaia
      May 18, 2016 @ 9:06 am

      I’ve tried that and it made the cookies cakey. Can you have regular brown sugar or any granulated sweetener? Sorry for my slow reply!

      • Kaia replies to Erin
        May 18, 2016 @ 6:34 pm

        Hi i actually am aloud coconut sugar and tried them today ! they taste amazing but mine have turned out soft and kinda cakey do you have any idea of why ?

        • Erin replies to Kaia
          May 19, 2016 @ 9:56 pm

          Were they still soft and cakey even after cooling? When you take them out of the oven, they’re soft but should firm up and get chewy as they cool. If they were still cakey after they cooled, did you make any subs? That could explain it. I’m happy you liked them!

        • Kaia replies to Kaia
          May 20, 2016 @ 7:46 pm

          hi erin ! no i didn’t make any subs ? should i cook them for longer ? i did cook them for 13 mins!

        • Erin replies to Kaia
          May 25, 2016 @ 8:08 pm

          Hmm. Then I’m not sure what it could be! Nobody has mentioned these coming out cakey and they should definitely be chewy and fudgy. You used natural almond butter with just almonds and nuts, right? 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!

        • Kaia replies to Kaia
          May 20, 2016 @ 7:47 pm

          and yes they were still soft after cooling !

        • Margot goldstein replies to Kaia
          June 5, 2016 @ 6:40 am

          Mine also came out soft and cakey…

        • Erin replies to Margot goldstein
          June 5, 2016 @ 9:44 pm

          Did you make any subs or changes at all? I’ve gotten quite a bit of feedback on this recipe from people on social media and you two are the first who have said that theirs have come out cakey. I’m not sure what could cause that unless you’re making a change to the recipe or overbaking them. I hope they were still enjoyable. :)

        • Erin replies to Margot goldstein
          June 10, 2016 @ 10:25 pm

          I think I may know what it is! Did you use Dutch-process cocoa powder or regular cocoa powder?

  • Julie says
    May 10, 2016 @ 4:27 pm

    Can you please make me a sugar free cookie recipe?

    I can’t have it natural or not!

    • Erin replies to Julie
      May 12, 2016 @ 9:59 pm

      I’ve never tried making these sugar-free. Sorry about that! I’m guessing you could replace the coconut sugar with whatever granulated sugar-free sweetener you can use.

      • Kimberly
        replies to Erin
        August 16, 2016 @ 2:54 am

        Hi there!

        I follow along with the Trim Healthy Mama lifestyle, and I just adapted this recipe to be sugar free for me! So thank you for your super amazing, tasty, and easy-to-adapt recipe!

        I made the same recipe sugar free by subbing the brown sugar out for: 1/4 cup swerve sweetener, 1/4 xylitol, 5 packets of truiva, and 3 TBSP sugar-free pancake syrup (which imitates brown sugar when baked).

        Hope that helps!! Thanks again! So glad I discovered your blog today!

        • Erin replies to Kimberly
          August 16, 2016 @ 10:10 pm

          Hi Kimberly! Thanks so much for sharing your sugar-free version. I definitely don’t have any idea when it comes to sugar-free baking so I really appreciate you taking the time to share your version. :) I’m happy you enjoyed them and that they worked out well with your subs! I hope you’ll be able to adapt my other recipes just as easily. :D Thanks again!

  • Matt R says
    May 2, 2016 @ 5:09 pm

    I made these last night and really, these things are awesome. I’d put them up against ‘regular’ cookies without any hesitation. These will go into the regular ‘paleo dessert’ rotation.


    • Erin replies to Matt R
      May 3, 2016 @ 9:27 pm

      Wow, thanks! So happy that you liked them. :) Thanks a bunch for your feedback!

  • Cheryl Wetherington
    April 25, 2016 @ 5:44 am

    I made these cookies tonight – and they are completely delicious! The texture is awesome. I did use butter instead of coconut oil. Oh, so good.

    • Erin replies to Cheryl Wetherington
      April 25, 2016 @ 8:27 pm

      I’m so happy to hear that they came out well! How do they taste today? Funky like I mention in my post or do they taste like they did yesterday? Thanks a bunch for your feedback!

      • Cheryl Wetherington replies to Erin
        April 25, 2016 @ 8:33 pm

        Nothing funky at all. They are a soft cookie on day 2, and very yummy. I doubled the batch, and put some (already baked) in the freezer as well, just to see how they would do.

        • Erin replies to Cheryl Wetherington
          April 26, 2016 @ 7:25 am

          Oh, yay! That’s great news. Thanks so much for letting me know! I hope they freeze well. :)

  • Shelby
    March 18, 2016 @ 11:35 am

    I’m making these for certain! I’ll be sure to come back and let you know! They look delish!

    • Erin replies to Shelby
      March 18, 2016 @ 8:49 pm

      Oh, thank you! I’m dying for some feedback. ;) I hope you’ll love them as much as I did!

  • Kristin
    March 10, 2016 @ 8:29 am

    I found this recipe on Pinterest and let me tell you it is absolutely fantastic! I made the almond butter with my vitamix and whipped these baby’s up last week. My family absolutely loved them.
    I have had the coconut flour and the almond flour hiding in our pantry for an amazing recipe… And I have absolutely found it. Actually they had been hiding in there because I was unsure how to use them, and how what to make with them after picking it up at Costco.

    But wow, doing my p90x and having these didn’t hold me back from my weight loss goals. I will absolutely make them again, I fact I think I’ll make some tonight. nom Nom noms!
    Thank you!

    • Erin replies to Kristin
      March 11, 2016 @ 9:46 am

      I’m thrilled that these didn’t hold you back from your weight loss goals! I wish I could say the same thing. ;) And how awesome that you finally found a good use for that almond and coconut flour! These cookies are definitely one of my favorite things to use those flours on. Thanks a bunch for your feedback. :)

  • Stacy | Wicked Good Kitchen
    February 28, 2016 @ 6:06 pm

    Perfectly wicked paleo cookies, Erin! I’ve smashed a couple paleo cookie recipes together, one with almond butter and one without, with excellent results. But, I am totally loving your double chocolate variety! Thanks for sharing!

  • SusannaM
    February 23, 2016 @ 9:59 pm

    I used coconut sugar and coconut oil, and both 72% cocoa chocolate and 75% with a hint of orange. Cookies are still hot and seem very soft and fragile, but the taste (yeah, I know I should let them cool down before tasting…). It’s mindblowing!!! Besides, I have never ever succeeded with a “normal” batter with white flour and butter. They always melted and burned, no matter what I tried. At least these babies hold together. Thank you sooooo much for sharing! <3

    • Erin replies to SusannaM
      February 23, 2016 @ 10:09 pm

      There’s really no reason to wait until they’re cool before digging in. ;) I only say that so that people aren’t surprised by how soft and fragile they are when still warm. Are you in Finland? If you use Finnish ingredients for American cookie recipes, the problem could be the ingredients. I live in Germany and the butter, flour, sugar and lots of other ingredients here are different than the US. For the first year I lived in Germany, all my cookies came out terribly. Thanks for your feedback! I’m so happy you liked them. :)

      • SusannaM replies to Erin
        February 24, 2016 @ 9:09 am

        Yep, I’m a Finn. :) I an imagine German grocery stores being quite similar to ours (Lidl, for exampe :D ) and indeed I’m finding it hard to fine all the ingredients most paleobased recipes include. I was blown away when I bumped into ARROWROOT FLOUR in a common hypermarket! Unfortunately they didn’t have tapioca starch so there are still numerous recipes sitting on the shelf…

        I’m pretty sure that previous unfortunate cookies had to do with the ingredients, because after 2 minutes baking, the fat separated and all the cookies melted together. I wish I could say that cookie-pancake was very tasty, but if sure as hell wasn’t. It was burnt butter with some chocochips. Nasty.

        But these are soooooo goooood, and though I made them smaller, they are still huge and soft from the inside. Messy, sticky and chocolate-y – could a girl ask for more. <3 So definitely coming back for more hints and recipes! :)

        • Erin replies to SusannaM
          March 1, 2016 @ 10:01 pm

          I don’t know how I missed your comment! I’m sorry for just now replying. That’s crazy that you found arrowroot flour in a regular store! We definitely haven’t come that far here but I’ve found it in organic shops. Do you have Asian food shops where you live? There are quite a few in Berlin and they all have tapioca starch for about 1 euro / 400 or 500 gram bag! They also sometimes have coconut sugar but some of it looks a little questionable. European butter has 82% fat and American butter only 80% and crazily enough, it seems to make a difference in some cookie recipes, especially if you’re using a recipe that calls for American all-purpose flour and you use German or Finnish flour. But since you seem to eat paleo, maybe that’s not the issue! I’ve also noticed our almond flour isn’t as finely ground as the American stuff. Or maybe I’m just buying the wrong brands. ;) Sorry again for the slow reply!

  • Mandi says
    February 16, 2016 @ 1:24 am

    Looks delish!! I’m vegan, so I’ll probably try these with flax eggs. I wonder if aquafaba would work, or if it would be too wet… Thoughts?

    • Erin replies to Mandi
      February 16, 2016 @ 5:06 pm

      Thanks! I’ve never used aquafaba so I’m afraid I have no idea how that’d work in these. But a commenter in the original chocolate chip cookie recipe used a flax egg and she said it worked perfectly so at least we know that should work. I hope you’ll enjoy the cookies! I’d love to hear how they come out. :)

  • Jenny says
    February 11, 2016 @ 2:21 am

    If using peanut butter instead of almond butter, how much would you use?

    • Erin replies to Jenny
      February 11, 2016 @ 9:01 am

      Peanut butter doesn’t work in this recipe. I sure wish it did! You can read why in the first paragraph after the second picture. :)

  • Kelly
    February 10, 2016 @ 9:23 pm

    I am going to comment and say about the chickpea chocolate chip cookies recipe that you talk about here…to me they were best straight out of the oven. Not one of those cookies you leave laying around for a day or two and they are still good. They do not age well. And I will also say I have had that issue with gf cookies/brownies in general. They are just not that good after the first day.
    These cookies here look good but because I made your buckwheat double dark chocolate brownie cookies from your cookbook and I thought they were too rich for me, I am not going to attempt this recipe. However, I made that recipe for others and they loved them so it is totally a me thing.
    This recipe looks awesome but because I know it is totally rich, I will stay away. But I love that almond/coconut flour combo!

    • Erin replies to Kelly
      February 10, 2016 @ 9:41 pm

      I honestly think the chickpea cookies are gross when not warm and gooey! But I’m happy the others liked them that way. I made those brownie cookies just yesterday (and just had one!) and think it’s a good call to not make these if you found those too rich! I hope to post some less rich recipes soon that may be more your style. :)

  • sarena kopciel says
    February 9, 2016 @ 1:38 pm

    Do you have any suggestions for subbing out the coconut flour? What can I replace it with? We have a grandson who is anaphylactic to coconut.

    • Erin replies to sarena kopciel
      February 9, 2016 @ 2:09 pm

      Coconut flour is unfortunately not interchangeable with any other flour as it absorbs so much more liquid. I’ve tried these cookies without the coconut flour and they just don’t work. Sorry about that! You could try these gluten-free double chocolate brownie cookies. It’s a recipe that another blogger posted from my book and they’re also delicious. :)

  • Nutmeg Nanny says
    February 8, 2016 @ 2:39 pm

    These cookies would have a 100% chance of not making it to the next day. I would eat them all in one day :) I’m not sure if I should be proud of that or not but it’s true…haha.

  • Rose | The Clean Dish says
    February 6, 2016 @ 6:27 pm

    I have a very similar recipe and you’re totally right – most people would never guess these cookies are grain free! Your photos are stunning, as always. Makes me want to whip up a batch right now!!

    • Erin replies to Rose | The Clean Dish
      February 6, 2016 @ 8:01 pm

      Thanks, Rose! If only I could have made these nut-free, too. Then we could have a big cookie fest. :D

  • Cyndi - My Kitchen Craze says
    February 5, 2016 @ 11:03 pm

    Pass me two cookies and a tall glass of milk. These double chocolate cookies look amazing! Can’t wait to try them.

  • Michelle | A Dish of Daily Life says
    February 5, 2016 @ 8:01 pm

    They look AMAZING! You keep posting those variations…we’ll keep making and eating! :)

  • Heather | All Roads Lead to the Kitchen says
    February 5, 2016 @ 4:43 pm

    Oh my gosh, these look amazing – so chocolatey! I dont mind little flecks of almonds one litle bit. Now, a stack of these cookies warm from the oven and a cold glass of milk sound like just what the dotor ordered.

  • Angie says
    February 5, 2016 @ 3:50 pm

    These look so amazing! I love how healthy and decadent they are!

    • Erin replies to Angie
      February 6, 2016 @ 8:04 pm

      Thanks so much, Angie!

  • The Food Hunter says
    February 5, 2016 @ 3:50 pm

    You had me at double chocolate

  • Jessica @ A Kitchen Addiction says
    February 5, 2016 @ 2:41 pm

    I’m all for 2x the chocolate! These look incredible!

  • Heather | Heather Likes Food
    February 5, 2016 @ 10:02 am

    These look divine!

  • Ashlyn @ Belle of the Kitchen says
    February 5, 2016 @ 10:00 am

    These look absolutely heavenly! I dabble in Paleo, too, so I MUST try these!

  • Kimberly @ The Daring Gourmet says
    February 5, 2016 @ 3:25 am

    Gorgeous!! These are absolute perfection. I love the addition of coconut flour and coconut oil, it’s such a great flavor combo with chocolate.

  • Charlotte Moore
    February 5, 2016 @ 3:01 am

    Mercy me, what a tasty looking cookie. Sure doesn’t look GF. YUM!!

    • Erin replies to Charlotte Moore
      February 6, 2016 @ 7:55 pm

      Thanks so much, Charlotte! I bet your husband would like it. ;)

      • Charlotte Moore
        replies to Erin
        March 8, 2016 @ 8:38 pm

        I just took these out of the oven a few minutes ago. I have been trying to leave this message but it kept saying something about an error and no data base connection. Finally I got it to work.

        I used coconut oil that has a coconut taste and I only had sunflower seed butter. I had to use mini choc. chips too. They did not spread at all. I was shocked how thick they stayed. My husband did like them and I only tasted them and they were good.

        By the time I got them cooked I was too tired to enjoy much of anything. I made boil custard and whole wheat cranberry, orange, white choc. chip and dark choice. chip cookies too.

        • Erin replies to Charlotte Moore
          March 8, 2016 @ 11:33 pm

          Hi, Charlotte! I’m so sorry about the error messages. :( My husband has been working on fixing this issue for the last week or two and I’m hoping it’ll be fixed very soon! I haven’t tried these with sunflower seed butter and have no idea how they come out with it, so I’m happy to hear that you and your husband liked them! But I hope you get a chance to try them with almond butter because I’m betting they’re even better that way. ;) I’d never heard of boiled custard before but after you had mentioned it, I looked it up. Sound so yummy! I hope you get a chance to rest now and enjoy your goodies later. :) Thanks a bunch for your comment!

  • Becky Hardin | The Cookie Rookie says
    February 5, 2016 @ 2:21 am

    I would love to have one of these cookie now. They look amazing.

  • Shelley @ Two Healthy Kitchens says
    February 4, 2016 @ 10:58 pm

    Oh you wonderful, rich, chocolate-y, dreamy cookies, you! Where have you been all my life? Outstanding recipe – so decadent yet so much healthier, too! Perfect! (That last shot with the little bite out of it and the wonderfully enticing little smear of chocolate?!!!)

  • Alexa [] says
    February 4, 2016 @ 10:27 pm

    These are absolutely stunning, Erin! Double chocolate is always the way to go ;)

  • Ashley @ Wishes and Dishes says
    February 4, 2016 @ 9:24 pm

    With cookies that look like this I wouldn’t mind any variations you can provide us with!! :)

  • Stephanie says
    February 4, 2016 @ 7:53 pm

    YES!! My chocolate dream come true! :)

  • Melissa @ Bless this Mess says
    February 4, 2016 @ 6:01 pm

    These look like healthy eats perfection!! Are you coming back to the states any this summer?! I know you were just here, but I had to ask :) We are going to meet up on day!

    • Erin replies to Melissa @ Bless this Mess
      February 6, 2016 @ 8:19 pm

      We are going to meet up one day! But unfortunately not this summer. That would be so nice, though! :)


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