Paleo Chocolate Chip Cookies

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!

Best paleo chocolate chip cookiesPaleo Chocolate Chip Cookie Recipe

A 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

bite shot of honey chocolate chip cookies paleo

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!

paleo almond flour cookies on a baking tray

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Close up of paleo choc chip cookies

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Paleo Chocolate Chip Cookies

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!

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 7 1x
  • Category: Dessert
  • Cuisine: Gluten- Free, paleo, dairy-free

Ingredients

Scale
  • 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

  1. Position oven rack to the middle of your oven and preheat oven to 350°F. The middle rack will ensure even baking.
  2. In a medium-sized mixing bowl combine almond flour, coconut flour, baking soda, and salt.
  3. In a small mixing bowl combine egg, honey, butter, and vanilla.
  4. Pour wet ingredients into dry ingredients and mix well.
  5. Drop tablespoons of dough on a parchment lined baking sheet.
  6. Bake for 10 minutes (for soft, slightly undercooked cookies- my favorite!) or 12 minutes (for fully cooked cookies).
  7. 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.

Nutrition

  • Calories: 149
  • Sugar: 9.8g
  • Sodium: 167mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Carbohydrates: 12.7g
  • Fiber: 1.3g
  • Protein: 9.8g
  • Cholesterol: 41mg

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70 comments
July 26, 2013

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70 Responses

  1. These are the absolute BEST paleo chocolate chip cookies I’ve ever made! And like other have said … I’ve made a bunch of different recipes! These are truly fantastic. This will absolutely be our go-to cookie from now on. They were devoured within minutes. The only thing I did differently was use maple syrup instead of honey because that’s what I had on hand. Truly fabulous! Thanks for a great recipe!!

  2. This recipe is so simple it seems like a trick, but the cookies turn out AMAZING. I think the coarseness of the almond flour give it the crumbly/fluffy cookie texture that “real” white flour chocolate chip cookies have.

    The only change I made was to use maple syrup instead of honey (because its a pain to melt and measure my raw honey). Mine turn out a perfect softness (I hate crispy cookies)

    Thanks for this recipe!!

  3. the flavor is there but mine were really dry and crumbly. I expected them to spread out a little but they just stayed in a little ball. Have you ever encountered this while making them? I definitely want to give this another go.

  4. Hi there! Two questions, I don’t really have almond flour in my house so could I just substitute it with more coconut flour? Also, about how many calories would you say each cookie is? Thank you! 🙂

  5. Great recipe – nice texture… dense yet chewy! I additionally covered with wax paper and chilled mixture first in frig for 15 min for dough to firm up, and then using a small cookie scoop, placed on parchment lined sheet and baked 12-15 min for a golden-brown and stable cookie (cooling on flat surface) – perfect for dunking!

  6. You might want to add. In guide add chocolate as it dint say so had to add them to mixture last which made the texture pretty crap. Shame really!

  7. OMG – soo good! I only got 10 because I just roughly used a spoon because this was just a trial run to taste-test. Next time I will use my cookie scoop. Again – soo good! Definitely agree with Sam – will double next time – thank you! 🙂

  8. I rarely comment on recipes but I absolutely had to for this one. These are the best paleo cookies I have made. They are soooo soft and light. I cooked them for 10 minutes and they came out perfect. Next time I’m going to double the recipe.
    YUM thank you!!
    Sam

  9. Okay, honestly, I made these and they were gone in less than 10 minutes. These taste freaking BETTER THAN THE NORMAL CHOCOLATE CHIP COOKIES. I ended up making 3 batches in less than 24 hours because these were phenomenal. So fluffly, light, and soft. I ended up putting only like 2ish tablespoons of honey, and they were still sweet. But I ended up putting only 2.5 TBS of coconut oil, because I thought 4TBS was too much, and when I made it with that much, it was really oily.

    Omg so happy I stumbled across this.

  10. How long do these cookies stay good for and should I refrigerate them? I’m going on vacation for 4 days and will make them before I leave and wasn’t sure if I should bake them right away or if I can refridgerate the dough and bake them when we get there.

  11. Omg…..soooo good!!!
    Thank you Lexi.
    Tastes just like the bacon chocolate chip cookie at HG supply co in dallas….minus the bacon, which can always be added to replicate.
    They serve the warm cookie with almond milk cream. 😉

  12. I know a recipe is good when my youngest eats it and then asks for another batch the following evening. These are by far the best grain-free sugar-free chocolate chip cookies I have ever made and I have tried a lot of recipes.

  13. I just tried making these cookies and they turned into one big cookie on the pan lol kinda like a bar. I just cut it into pieces. The taste was ok but the texture was very oily. I used coconut oil. Not sure what happened.

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