Paleo Chocolate Chip Cookies (with a Vegan Option)
This recipe for Paleo Chocolate Chip Cookies is my go-to cookie recipe! No one guesses that these cookies are gluten-free, grain-free, paleo, and refined sugar-free! This is one of my most popular recipes. You can easily make the cookies vegan.
When anyone asks me which recipe they should try from my website…one recipe comes to mind. It’s the same recipe my boyfriend begs me to make almost nightly, partially so he can eat the dough and partially so he can devour the warm cookie. Any guesses??
These Paleo Chocolate Chip Cookies! They are the BOMB and not only are they one of my favorite recipes, they’re also one of you, the readers, favorite recipes on the site. You guys seriously LOVE this one and I don’t blame you. They’re so good. Obviously, all of these gluten-free cookies and vegan cookie recipes are also favorites, but this one is such a winner!
I hear all the time how you guys “tricked” your family and friends into believing they were “regular” cookies and were met with disbelief upon telling them these cookies were free of gluten, dairy, and refined sugars.
Let’s talk about making these irresistible Paleo Chocolate Chip Cookies!
One of my favorite descriptions of these cookies comes from my college friend and roommate, Mariah, right after I first developed this recipe in 2014. She does not seek out desserts that are healthy or gluten-free or Paleo or any of the other things that these cookies are; she just cares that they’re delicious. This is what she thinks about these cookies:
“Once you get past the crispy exterior, it’s so chewy and moist and wonderful. And OMG the chocolate chunks…they are like fudge put in cookie form. I want these always and forever. They’re little pillows of happiness.”
This is the common reaction to these paleo chocolate chip cookies. To develop this recipe, I took the traditional butter-and-flour chocolate chip cookie recipe I had spent years developing and switched out the key ingredients with paleo counter-parts. Goodbye went the butter in favor of coconut oil, and coconut sugar in place of brown and white sugars.
I loved how much puffier the coconut oil cookies were than the ones I made using butter! Coconut oil was a definite success. I also tested the recipe using a flax egg to keep them vegan and the recipe turned out just as scrumptious. In fact, I normally use a flax egg when making this recipe so that I can eat the dough.
These Paleo Chocolate Chip Cookies just might be one of the best chocolate chip cookies you’ve ever had, paleo or not!
Tips and Tricks for the Best Cookies EVER:
- Use high-quality chopped dark chocolate, which is always better than chocolate chips. It melts better because the wax in chocolate chips prevents them from getting gooey. And we all know chocolate chip cookies need to be melty and gooey!
- Let them chill! You could skip the chill if you need cookies ASAP, and I’ve done that before, but the cookies are even better after they’ve been refrigerated for at least an hour. The chill helps the cookies stay thick and gives time for the flavors develop.
- Use a flax egg. It will keep the recipe vegan and you can eat all the dough you want when there are no eggs in it.
If soft, thick, just-a-little-doughy-in-the-middle, crispy-edged chocolate chunk-loaded cookies are your thing, you’ll love these Paleo Chocolate Chip Cookies. Make sure you tag me on Instagram when you make them @bakeritablog! I can’t wait to see your batch 😋
Watch me make cookies!
This recipe for Paleo Chocolate Chip Cookies is my go-to cookie recipe! My taste testers had no idea these cookies were gluten-free, grain-free, paleo, and refined sugar-free! This is one of my most popular recipes. You can easily make the cookies vegan.
- ½ cup (100g) refined coconut oil, softened, similar in texture to softened butter, use refined coconut oil if you want no coconut flavor
- ⅔ cup (96g) coconut sugar
- 1 large egg or flax egg, room temperature or for vegan/to eat the dough, use a flax egg: mix 1 tablespoon flax meal + 2.5 tablespoons water and let gel for 10 minutes before using
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2¼ cups (220g) blanched almond flour
- 1 cup (6 ounces) chopped dark chocolate, see Notes
- Flaky sea salt, to sprinkle on top, optional
- Mix together the coconut oil and coconut sugar until smooth. Add the egg or flax egg and vanilla extract and stir until smooth.
- Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate.
- Cover and refrigerate for at least an hour (or up to 48 hours). You don’t NEED to refrigerate the dough if you don’t have time, but it’s recommended for the best flavor and texture.
- When you’re ready to bake, preheat the oven to 350ºF. Use a cookie scoop (using this size will give you 12 cookies, using this smaller size will give you about 20) to form cookies and place on a parchment lined baking sheet; press down slightly. Sprinkle with flaky sea salt if desired. Bake for about 10 or until just beginning to turn golden brown around the edges.
- Store leftover cookies in an airtight container at room temperature or in the refrigerator up to 3 days.
Keywords: paleo cookies, chocolate chip cookies, paleo chocolate chip cookies, vegan chocolate chip cookies, gluten-free cookies, almond flour cookies