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This recipe for Paleo Chocolate Chip Cookies is my go-to cookie recipe! No one believes 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 from my website they should try, 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 are the BOMB! Not only are they one of my favorite recipes, but they’re also one of your, 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 healthy, gluten-free desserts, Paleo, or any 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 counterparts. Goodbye went the butter in favor of coconut oil, and coconut sugar instead 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.
What you need to make gluten-free vegan chocolate chip cookies
Coconut Oil: You can also use butter or vegan butter. Make sure it has a soft texture to help it incorporate most easily with the sugar.
Coconut Sugar: I’ve also used date sugar with great success! If you don’t need these cookies to be paleo, you can substitute half white sugar and half brown sugar as well.
Flax Egg or Regular Egg: I make flax eggs with 1 tablespoon flax meal and 2.5 tablespoons water. Whisk together and let gel for 5 minutes before using. This keeps them vegan! A regular egg also works.
Vanilla Extract: a must in all baked goods!
Almond Flour: I prefer to use blanched almond flour in these cookies. They turn out best with almond flour. You can try different gluten-free flours at your own risk, but the amount may need to change depending on their absorbency.
Sea Salt & Baking Soda: These give flavor and lift to the cookies.
Chocolate: I love using a chopped chocolate bar, but good quality dark chocolate chips work great too.
How to make the best gluten-free chocolate chip cookies
Cream the coconut oil and coconut sugar together in a mixing bowl. The coconut oil should be the consistency of softened butter.
Once mixed, add in the flax eggs and vanilla extract. Stir until completely incorporated.
Add in the baking soda, salt, and blanched almond flour. Mix until completely mixed in.
Mix in the chocolate! Refrigerate the dough and then bake.
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 refrigeration for at least an hour. The chill helps the cookies stay thick and allows the flavors to develop.
- Use a flax egg. This will keep the recipe vegan, and you can eat all the dough you want without eggs.
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 😋
Want more cookie recipes?
Gluten-Free Vegan Chocolate Crinkle Cookies
You’ll want to make a double batch of these u003cstrongu003eGluten-Free Vegan Chocolate Crinkle Cookiesu003c/strongu003e – one for you, and one to share! These paleo-friendly cookies are perfect for the holidays and come together quickly.
Chewy Miso Chocolate Chip Cookies
These Gluten-Free u0026amp; Vegan Miso Chocolate Chip Cookies will make your mouth water! The addition of miso to the cookies adds such a delicious, subtle umami flavor that will have everyone wondering what exactly is making these cookies so extra delicious!
Chewy Gluten-Free Vegan Sugar Cookies
These Chewy Gluten-Free Vegan Sugar Cookies are quick and easy to make with just eight ingredients! They’re soft, chewy, and absolutely delightful. Perfect for the holidays, or whenever a sugar cookie craving strikes.
Paleo Chocolate Chip Cookies
Ingredients
- 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, any granulated sugar will work here
- 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 oz) chopped dark chocolate, or chocolate chips
- Flaky sea salt, to sprinkle on top, optional
Instructions
- Mix together the coconut oil and coconut sugar until smooth. Add the egg or flax egg and vanilla extract and stir until smooth.½ cup (100g) refined coconut oil, ⅔ cup (96g) coconut sugar, 1 large egg or flax egg, 1 teaspoon pure vanilla extract
- Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate.½ teaspoon baking soda, ½ teaspoon sea salt, 2¼ cups (220g) blanched almond flour, 1 cup (6 oz) chopped dark 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 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.Flaky sea salt
- Store leftover cookies in an airtight container at room temperature or in the refrigerator up to 3 days.
Notes
- To keep completely paleo, make your own chocolate or use Santa Barbara Chocolate’s Coconut Sugar Sweetened Dark Chocolate (code BAKERITA will get you 10% off), Hu Kitchen Chocolate Bars (code BAKERITA will get you 15% off), or Eating Evolved Chocolate Bars.
I was so excited to try this recipe after reading so many nice reviews but my dough was very dry and it didn’t spread out in the oven at all, came out just like the scoop shape. Don’t know what went wrong because I followed exactly and I even have a oven thermometer… :’(
Hi Lee, how odd! Any chance you packed the flour in and it was overmeasured? Too much flour is usually what causes a drier cookie. Using “low fat” almond flour can also make that happen. It also helps to press the cookies down a bit to help them spread.
So yummy! I did half teaspoon of salt and sprinkled sea salt on top. I also added pecans and did one teaspoon vanilla and one teaspoon of almond extract. I have been trying to avoid dairy for medical reasons and I didn’t miss the butter at all. Will definitely make again!
So glad you loved them, Serene!! Adding pecans and almond extract sounds like a fabulous addition.
These are so good! Has anyone tried to figure out about how many calories are in each cookie?
Hi Jacqueline, I just added nutritional info for the cookies!
Hi! These cookies turned out sooo good! I was just wandering if you flatten them with a spatula or something? Mine didn’t melt as normal cookies do.
Hi Clara, I press them down a bit with my palm but not fully flattened, just a little bit!
Thanks for sharing this post. After a long time, such a post has been seen, it is a very interesting subject, people like it. When someone shares this kind of article, the mind is happy The
I subbed half monkfruit sweetener and half brown sugar (didn’t have coconut sugar on hand) and they turned out soooo good and gooey delicious!
So glad you loved them, Katie!!
These are delicious! I think they’ll be my go-to cookie recipe from now on. So glad I finally tried them!
Woohoo!! So happy to hear that Emma.
Make. These. Cookies. Right. Now. These are the absolute best gluten free cookies I have ever eaten. The texture is absolutely perfect. Since having to go gluten free, I’ve missed baked goods so much. I’ve tried so many gf recipes, and none have hit the mark. This recipe has changed all of that. I followed the recipe exactly as it is, following the notes. I am not vegan, so I haven’t ever tried a flax egg. I must admit I was a little skeptical, but thought what the heck. Major success! Thank you, thank you, thank you for making cookies yummy again! ❤️ I’m currently baking the peanut butter chocolate chip cookies from your website. I plan to try each and every one!
SO glad you’re loving them!! Thanks Jennifer :)
These are great! I made them with Monkfruit sugar instead.
So glad you enjoyed them Sarah!
Omg just made these for the first time and they are amazing! Coming from a family who usually eats chocolate chip cookies made with butter and flour – I was so happy I won the fam over with these!
Yayy so glad you and your family are loving them!!