These Paleo Chocolate Chip Cookies are the perfect way to satisfy your sweet tooth! Made with nourishing almond flour, they take just minutes to stir together and will quickly become one of your favorite chocolate chip cookie recipes.
Ingredients You’ll Need
This gluten-free cookie recipe is made with blanched almond flour, which means the skin has been removed from the nuts before they were ground into flour.
Your cookies will have a crispy, buttery texture when you use this type of grain-free flour, but you can use almond meal (made with whole ground almonds) if that’s what you have. Desserts made with almond meal tend to be denser and not quite as crisp, so just keep that in mind.
Maple syrup and coconut oil help to bind this recipe without using an egg or flax egg, but if you prefer to use coconut sugar as the sweetener, check out my classic almond flour cookie recipe instead. They taste like the Tollhouse cookies, only made with almond flour!
Using coconut oil keeps this recipe dairy-free, but if you’d prefer to avoid any coconut flavor, look for refined or expeller-pressed coconut oil which has zero coconut taste. You can also use your favorite vegan butter, or real butter if you don’t need a dairy-free cookie.
Use dark chocolate chips to keep this recipe lower in sugar, or try adding dried fruit for another variation. I like to use mini chocolate chips to distribute the chocolate flavor even more.
How to Make the Best Paleo Chocolate Chip Cookies
1. Mix.
In a large bowl, combine the almond flour, melted coconut oil, maple syrup, vanilla extract, baking soda, and salt. Stir well until a thick cookie dough is formed. (Because this recipe is not made with traditional flour, there’s no need to whisk the dry ingredients together before adding in the liquid ingredients.)
Fold in the chocolate chips, being careful not to stir too much. Almond flour cookie dough can become oily when overmixed.
2. Bake.
Prepare a large baking sheet by lining it with parchment paper and preheat the oven to 350ºF. Use a 1-ounce cookie scoop or tablespoon to scoop the dough onto the prepared pan, about 2 inches apart from each other. You should get roughly 19 to 20 cookies from this batch.
Use your hands to gently flatten each cookie mound, as they won’t spread much on their own. Sprinkle a little sea salt on top, if you’d like a sweet and salty cookie, then bake at 350ºF for 9 to 10 minutes, until the edges look lightly golden.
3. Cool.
Once the cookies are done baking, let them cool on the pan for at least 10 minutes. They will firm up as they cool.
The finished cookies will have a crispy edge and a slightly chewy center, reminiscent of a shortbread cookie studded with chocolate chunks.
Serve these paleo cookies warm or let them cool completely on a wire rack. They can be stored at room temperature for up to 3 days in an airtight container, but they do become softer and less crispy in that case.
For crispier results and longer shelf life, store them in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
Frequently Asked Questions
Nope! Coconut flour is unlike any other flour on the market and needs a totally different ratio of ingredients. Check out my coconut flour cookie recipe for guidance.
I love Hu brand, which is naturally sweetened if you can find it at your local store. Otherwise, dark chocolate chips make a great lower-sugar option, or you can chop up your favorite chocolate bar. For a sugar-free option, try using crunchy cacao nibs instead.
Looking for more paleo cookie recipes? Try Almond Butter Cookies, Almond Flour Sugar Cookies, or the Healthiest Cookies Ever.
The Best Paleo Chocolate Chip Cookies
Ingredients
- 2 cups almond flour
- ¼ cup coconut oil , melted
- ¼ cup pure maple syrup (at room temperature)
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- 2 teaspoons vanilla extract
- ⅓ cup dark chocolate chips (or cacao nibs, for sugar-free)
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper to prevent sticking.
- In a medium bowl, combine the almond flour, coconut oil, maple syrup, salt, baking soda, and vanilla extract. Stir well, then fold in the chocolate chips.
- Use a 1-ounce cookie scoop or tablespoon to drop the batter onto the prepared baking sheet. Use your fingers to flatten and shape the cookies to your liking; they will NOT spread when baked, so make them the shape you want.
- Bake at 350ºF for 8 to 9 minutes, or until the edges are lightly golden. The darker they get, the crispier they will be.
- Let the cookies cool on the pan for 10 minutes, then serve warm or at room temperature. These cookies can be stored in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months. They will soften if stored at room temperature, so for the crispiest results, store them chilled.
Video
Notes
Nutrition
If you try this paleo chocolate chip cookies recipe, please leave a comment and star rating below letting me know how you like them.
I absolutely LOVE these!! Just made them for the first time last night, and they have been a huge hit in our house! I made a batch of these as well as your “healthiest cookies ever”, and these are almost gone. 🙂 SO easy too! Like a couple other people mentioned, I made small cookies and still didn’t get 24. Guess I will have to double the recipe next time! My husband is afraid that all of my “healthy” cookie making is still going to leave our son (almost 4) thinking he can eat cookies all the time (no mater where and what they are). I’m trying to convince him that we just need to talk about how healthy they are, include him in the process and point out the difference when exposed to others (i.e., oreos, etc).
I get just nearly 22 spoonful cookies on the recipe. Very delicious. The kids eat them and ask for seconds. It’s a keeper.
Tried these vegan cookies last night! Instead of choc chips (didn’t have any on hand) I used 10 Tablespoons of raw cacao powder and they were amazing! The kids ate them up and so did my picky husband! Super easy and a healthier snack for the kids when the cookie craving strikes!
Hi, I’m on an anti-candida and can’t have maple syrup. If I substitute xylitol in instead of maple syrup, will these still stick together well enough? Will I need to add extra liquid?
I am as well? Did you find a substitute? I have stevia extract,but, I am not sure it will work.
These cookies were so simple to make and I love how you could totally sub out the chocolate chips for anything your heart desires (in my case sprinkles!). What a great recipe 🙂
These were great! Thanks for such a quick, easy and delicious recipe. Mine took about 12 minutes to brown; next time I might pull them out a bit earlier even if they’re not browned yet.
These cookies are officially called “Danger Cookies” in our house. Because of the very real danger that you will eat them all on the day you make them. And because they’re good enough to eat for breakfast, lunch, dinner, whenever! My 3 year old has MANY allergies and there are so very few things he can eat, but he’s always running after me asking “Mama can I have a danger cookie?” I make them ALL the time. My most picky family members LOVE them, and I LOVE to make them. THANK YOU!!! Best cookies EVER!
HA, I love that! I’m so glad your 3 year old loves the “danger cookies,” too!
Would you say this recipe or the “Classic Chocolate Chip Cookies Grain Free” recipe on your website is better! The recipes are quite similar but the classic one has the flax egg 🙂 I’m not sure which one to try!!
You can’t really go wrong, but I usually make these or the “Gluten Free Cookies in a Jar” version on my site the most often. Happy baking!
These are a staple at my house. We keep them in the freezer at all times.
can you use oat flour?
I’ve made this a couple times now. The last time I made it, I just added 1 egg to the recipe to give it more fluff and bind it better, which it totally did. Loved it! Wouldn’t change a thing except for the egg.
Mmmm!! My husband and I are LOVING these as a late-night snack! 😉 Thank you! I just love the soft yumminess, sweet with a salty kick! Just delicious!
are these cookies soft or crunchy when cooled?
They are soft in the center when cooled. Most paleo cookies get softer over time– especially if you store them in an airtight container. If you’d prefer a more crunchy cookie, I’d bake them longer at a lower temperature and store them on a plate on your counter, or in the freezer for extra crunch.
I’ve made this two times now (the second one is currently in the oven!). Thanks for sharing, I love it! I went with the butter instead of coconut oil because I was out, and didn’t think about omitting the salt. I tasted it right before baking and realized the mistake; I threw in a bit more maple syrup and some cocoa powder in hopes of making it edible, and I really liked the results! You must have an awesome recipe because even with my tweaks/mistakes these little cookies are wonderful!
Thank you so much for this recipe. My 11 year old stepdaughter was diagnosed with diabetes and celiac disease at 5 years old. I really wanted to make her some yummy chocolate chip cookies for the holidays and was nervous about trying any ol recipe. But seeing so many great reviews on your site made me feel at ease. Sure enough these cookies are as close to the real thing as they’re going to get. I used sugar-free syrup and sugar-free chocolate chips to make this recipe gluten and sugar-free.
Thank you for a great and dependable recipe. Sugar and gluten-free isn’t cheap so not wanting money trying different recipes was import.
Hi, do you happen to know the carb count in this? I am a diabetic and these look like a good, lower-carb option for me. Many thanks, in advance!
What can you use instead of Almond flour? I have been doing paleo for over a year and I recently was tested and I can not have eggs, dairy or almonds. I’m so bummed!! Vegan baking could work but so many recipes are so high in sugar and are not gluten free….It’s been hard trying to find a cookie recipe excluding those ingredients…
I’ve seen cashew flour more available these days, so maybe that’s worth a shot? Or ground hazelnuts?
Not sure what I did wrong, do was very crumbly and couldn’t form a cookie. Followed the recipe exactly, but butter instead of coconut oil. Don’t like the taste of coconut. What did I do wrong?
I used store bought gluten free flour but the cookie turned put
Dry. I added extra coconut oil. Will try with your stated flours next time
Delicious! Everyone approves! I added a little more chip than the 1/2 cup it calls for in the recipe, and it became extra gooey and chocolatey. Highly recommend! Will be my go to recipe from now on!
These were fabulous! Thank you for sharing!
Hello, if i were to use stevia instead of maple syrup, honey, or brown rice syrup due to an elmination diet., how much would I need to use? I’m eager to try your recipes! Thanks
I added almond butter and cocoa powder.Ive made them like five times this month.These are delicious.thank you?❤️?
How much cocoa did you add?
I’m making these using oat flour and although I’m getting pretty good cookies they are a bit dry. They hold together OK, in fact they are quite sticky before baking, but then a bit dry afterwards. Any ideas about using all the same ingredients but with oat flour please?
Yes, it’s a BIG change to swap a flour made with almonds to a flour from grains, like oats. I’d suggest you start with a recipe that already calls for using oat flour, like this one: https://detoxinista.com/2015/02/vegan-gluten-free-chocolate-chip-cookies/
Thank you Megan. I had spotted the oat flour alternative but I just wanted to avoid the hassle of chia eggs! Ok, I’ll give it a go. I only have a food processor and blender, which would you use for grinding chia seeds?
Coconut oil is high in vitamins, minerals, and antioxidants so that why i always choose this oil to make vegan cookie! Your recipe is greater and easier than i thought. Will you give more recipe like this in the future?
My family loved these cookies! I was a little nervous while mixing the batter, but I decided to stay true to the recipe and I am so glad I did! They were delicious!
Delicious! I added almond butter and oats…just cause
This was soooo easy as advertised. I used a few extra chocolate chips also, just pressed them in to the ones that looked skimpy. The perfect Friday night indulgence.
Omg…..thèse are sooooooo good. I don’t really care too much about cookies, but these are WOW!!! It is definitely important to let them “set” on the baking tray, mine looked like they were going to crumble to pieces when I first took them out of the oven, but after 10 mins sitting they were perfect!
Thanks for a great recipe that’s guilt free xoxo
Wow, just found your website and tried these….delicious! Great find. I look forward to trying more of your recipes.
Glad you found me and that you enjoyed the cookies! I hope you’ll enjoy more of my recipes, too. 🙂
so good.
i added hemp amd chia too.
I made mine into balls and refrigerated them for a fun “cookie dough.” They’re delicious baked too!
I like your recipe but want to make a slight change. wondering if you’ve done the same, adding an egg. what is the texture like, or usimg the yoke only??
I tried these tonight and unfortunately the dough stayed too crumbly. I was able to form about 14 cookies with it. A lot of the chocolate chips wound up melting on the pan. They still taste really good, just messy! I will definitely try this again.
As a self-proclaimed chocolate chip cookie connoisseur, I admit that the very thought of replacing my wife’s extraordinary take on traditional Tollhouse-style cookies with these was met with great resistance. But these cookies have completely won me over — especially with the substitution of stevia-sweetened chocolate chips. Double batches are a must.
These are so delicious!!! The only thing I noticed was that mine didn’t really “grow” in the oven. Is that because almond flour doesn’t do that? How do I make them more flat instead of balls? I am new to this!
My dough is crumbly. I have made them 3 times now. They are delicious and turn out fine in the end, but I do’t get a “doughy” texture. I have to work really hard to squeeze the crumbles together, then they still crumble when I put it on the baking sheet. What am I doing wrong? I use coconut oil instead of butter.
Hi, Can we use sugar or stevia instead of maple syrup?How much sugar we should take for 2 tblspn of mapple syrup?
These are amazing!!! I’ve made them with the almond flour but have also blended up walnuts and pecans to make these. Delicious!!! Best chocolate chip recipe!!!
I made these with almond flour and ghee. Unfortunately these almost don’t taste like anything. I think they would be good if you are already following a very low sugar diet, otherwise they do not taste sweet and don’t have a great texture.
I Love chocolate chip cookies but wanted a healthier version. I just made these and they are AMAZING!! I had to substitute honey for the maple syrup. I was very pleased with how the cookies flattened out- I LOVE flat cookies! Thank you for the recipe!!!
I have an amazing regular chocolate chip recipe and i thought after eating yours I would still feel like I was missing out. These were delicious!!! They’re dangerous because they’re so good and i can’t stop eating them. I used ghee instead of butter. Thank you, detoxinista!
I’ve never commented on a blog before about a recipe, but I just made these last night and had to let you know they turned out sooooooooooooooooooo good!!!! I used a simply lite low carb chocolate bar and chopped into pieces because I didn’t have chocolate chips on hand. I’m exercising my will power right now by not eating the leftovers that are hidden in my cupboard. 🙂
Literally the best chocolate chip cookie recipe I’ve tried since becoming Paleo. They’re so good, they’re dangerous!
Not enough liquid to hold them together.
Did you use melted coconut oil? You can always add an extra tablespoon of liquid if needed, but this ratio always works for me– and we bake them a lot!
I added a 1/4 cup of ghee in too
Of the coconut oil and still really dry. Am I missing something? 2 cups of flour and only 1/4 cup oil and 3 tbsp of syrup?
These are amazing. My toddler and I make them together. We have the recipe memorized. Today no vanilla extract so we added cinnamon instead. No apple cider vinegar so we used white vinegar. No count oil so we used butter. Lovely recipe thank you!
I’m new to this style of eating so being completely ignorant, I followed these directions exactly, using almond meal, and after mixing, it was obvious the cookies weren’t going to hold shape like the picture. I thought I’d bake them anyway and see what happens, and sure enough, they came out of the oven as a pile of moist almond crumbs with some empty chocolate chips in the mix. Not sure how I can modify this to make it work for me.
Just relooked at your cookies and noted the dozen (I made 8!). Have increased the cooking time significantly so fingers crossed they’re still as amazing as they look (and smell!). This recipe literally took 5 mins. Can’t wait to try!
I’ve tried to make my own keto cookies and this recipe is the best out there! Just made them and they are perfection! Not too sweet. Had to cook them for 13 minutes to get golden brown edges. Delicious and my cookie snob daughter and teenager approve.