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Looking for the perfect Paleo Chocolate Chip Cookies? These are soft, chewy, chocolate-y, and simply delicious. They are easy to make and are sure to be a hit in your home! You won’t be able to tell that they are gluten-free, grain-free, and paleo-friendly!
Paleo Chocolate Chip Cookie Recipe
Paleo Chocolate Chip Cookie RecipeA warm chocolate chip cookie dipped in milk (or in my house, almond milk) just feels like home. The smell of cookies baking in your house is heavenly! These Paleo Chocolate Chip Cookies are a treat, and one that is nutrient-dense with almond flour as it’s base and SO SO delicious.
What’s in them?
- almond flour
- coconut flour
- baking soda
- fine sea salt
- grass-fed butter, at room temperature or coconut oil
- egg
- honey
- vanilla extract
- paleo chocolate chips
- coarse sea salt, optional
Want to make it extra special?
I like to sprinkle the cookies with a coarse flaky sea salt before baking, because sea salt and chocolate are the ultimate combo in cookies! And Mike LOVES these straight from the freezer! You can store them so you’ll always have a little treat on hand when you are having a craving!
If you like this cookie recipe, check out these others:
- Gluten Free Cut Out Cookies
- Easy Maple Meringue Cookies (Paleo & Refined Sugar Free)
- Gluten Free Carrot Cake Cookies (With Maple Glaze)
- Double Chocolate Chunk Macadamia Nut Cookies
Check out these recipes featuring chocolate chips:
- Paleo Banana Bread with Chocolate Chips
- Peanut Butter, Banana, Chocolate Chip Baked Oatmeal
- Chocolate Chip Zucchini Muffins
- Chocolate Chip Coconut Macaroons [VIDEO]
Paleo Chocolate Chip Cookies
Ingredients
- 1 cup blanched almond flour
- 1 tablespoon coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 4 tablespoons + 1 teaspoon grass-fed butter at room temperature (sub coconut oil for fully dairy-free)
- 1 egg
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 1/4 cup dark chocolate chips or chocolate chunks
- Optional: Sprinkle with coarse sea salt
Instructions
- Position oven rack to the middle of your oven and preheat oven to 350°F. The middle rack will ensure even baking.
- In a medium-sized mixing bowl combine almond flour, coconut flour, baking soda, and salt.
- In a small mixing bowl combine egg, honey, butter, and vanilla.
- Pour wet ingredients into dry ingredients and mix well.
- Drop tablespoons of dough on a parchment lined baking sheet.
- Bake for 10 minutes (for soft, slightly undercooked cookies- my favorite!) or 12 minutes (for fully cooked cookies).
- Let cool and serve (perhaps with a glass of almond milk)!
Notes
- Using grass-fed butter is my preferred method for delicious copy-cat Tollhouse style cookies, but you can use coconut oil if you are dairy-free.
- Yields: 14 medium size cookies
- Images updated in March, 2017.
Oh, quick question, is your almond flour packed or scooped? Also, Is your coconut flour measured right from the bag or is it sifted? A long time ago I when I started using almond and coconut flour, the general idea was packed almond flour (like brown sugar) and sifted coconut flour (because such a small amount can make such a big difference.) But I find most recipes don’t mention it, so my assumption is scooped almond flour and unsifted coconut flour. (So if I’m wrong, the cookies might turn out even better when the correct amounts!)
Such a great paleo treat! I made with coconut oil to keep it dairy free and delish. Even my little 17 month old loves them and I love giving a clean alternative to chocolate chip cookies. I never thought to freeze them. That’s genius, thank you!
Before baking, I like to cover the bowl of dough with a dish towel and refrigerate for 30 minutes. I’ve done both ways and always feel like chilled dough prior to baking makes the cookies taste way better. So I hold off on preheating the oven at the very beginning since I know I’ll be taking longer with that added half hour step. Just a tip! ☺️
Love your tip! Thanks for sharing.
I added a cup of oatmeal which was great for adding texture to the cookie. Also I didn’t have much honey left so I also added some stevia. Next time I’ll add some peanut butter to replace some of the butter
FINALLY!!!! A good paleo cookie recipe!!! Thank god. Honestly I was really beginning to think I would never find a good recipe. These were delicious. I cooked mine for 11 minutes, could possibly use another minute. Thank you, thank you, thank you!! PS love all your other recipes too!
Made these with butter and WOW! So yummy! We’ll be making these again for sure!
Thèse were truly amazing! I added some gélatine (a trick I learnt from against all grain) and they were perfect. My husband particularly liked the sea salt sprinkle at the end.
Eliza, how much gelatin did you add, and did you bloom it or just add it dry? I was thinking of this very thing earlier today since I’m just now learning about adding it for grain free cooking.
For anyone wondering, I have made this a couple of times with the gelatin added. I used 1 Tbsp
that I mixed in with the dry ingredients before adding to the honey/butter/egg mixture this last time and they are amazing. They are good both with or without the gelatin, but I love the extra chewiness the gelatin provides, plus the benefits of the gelatin to good health are a huge perk.
Just made these for the first time. I used butter, but used liquid coconut oil for the extra tsp strictly because I was too lazy to measure a tsp of butter. They are delicious.
These cookies are amazing!!! So light, fluffy and tastes just like Tollhouse without all the sugar!! Thank you Lexi for this great recipe!!
I just made these for the first time and they are the bomb! I followed your recipe, opting for the butter instead of coconut oil. Next time I might try the earth’s balance to keep it dairy free! Absolutely delicious! Thank you!
I made these hoping they were good enough to take them to a school bake sale, and they were! Here are my notes for this recipe:
-Doubled the recipe with no problems
I- used ghee instead of butter or coconut oil. If you can tolerate dairy, definitely try the butter–I think it would make the cookies better. I’ll try coconut oil next time to see what the difference is.
-Because of the liquid state of the ghee, I had to refrigerate the dough for about 10 minutes. If you use coconut oil, you may have to do this as well.
-I used a tablespoon to scoop the dough and place it on the sheet pan with silicon liners.
-The dough drops fit three across, so 12 per sheet, and spread nicely. I didn’t pat them down before baking, and there was no merging action.
-The sheet in the middle of the oven was done right on time (12 minutes), but the sheet towards the top needed 2 more minutes.
Thanks for a great CCC recipe!
How many calories are these each and any protein?
You can enter the ingredients into any free online calculator, like myfitnesspal!
That’s a great question!!
I just made these & they taste amazing! I used coconut oil & Enjoy Life mini semi-sweet chocolate chips. I also made sure to use my tablespoon cookie scoop after reading that a few reviewers had flat cookies. I’ll be making these again & again. Thanks for the great recipe!
If I wanted to sub maple syrup for honey, how much would I use?
Likely the same amount Alyse.
I made these last night to satisfy my sweet tooth and absolutely LOVED them! Thanks for the tasty recipe! I’ll be making another batch this weekend! 🙂
Delicious cookies! I just started making Paleo desserts for about a month now and this cookie recipe is the best one we have tried so far. They are better than tollhouse! I only used 3 tbl of coconut oil because that is all I had but they came out great. Thanks for this great recipe!