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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.
These were SO GOOD! I have a lot of issues with sugar, but coconut sugar seems to give me the least trouble. I reduced the sugar here to 1/2 cup and they were still amazing. My husband loved them too. Will definitely make again. Highly recommend!
So glad they’re a hit at your house :) thanks for the feedback, Michelle!
Uggg, these did not turn out for me. Would not hold together. Next time I will use the weight for measurements. Thinking that might be the issue. I used high quality fine ground almond flour, I have no idea if that was the problem? Bummed but I have tried the coconut flour chocolate chip cookie and really liked it. I was out of tahini so went with this one. I don’t feel like I should rate the recipe until I try it again my using my scale.
Hi Jane, how odd – these cookies tend to be pretty foolproof! It sounds like maybe coconut oil was under measured, or almond flour overmeasured because they definitely shouldn’t be crumbly. I hope you try again with better results :)
I never leave recipe reviews, but these paleo chocolate chip cookies have become a staple in our house! They are SO delicious, the perfect texture and flavor. We have made them for friends/family and they are blown away when we tell them they’re paleo—they taste just as good as any other cookie with better for you ingredients. We have to freeze half the batch of dough to make later so we don’t eat them all too fast. They never last long :) LOVE this recipe!
SO glad you’re loving them Megan!! This is my favorite thing to hear :) thank you so much for your kind review!!
Hi, Rachel. I made your chocolate chip cookie recipe using all the ingredients but vegan option. The only almond flour I had was Bob’s Red Mill Farms but it wasn’t the blanched flour. I used it. As someone suggested, I rolled the dough up in wax paper and refrigerated it for several hours. Then I sliced off 1/2′ thick slices and baked. Unfortunately they came out VERY flat and crumbly…delicious but you can’t even pick them up…they just fall apart. What have I done wrong? Will getting a better flour solve the problem.
Hi Lark! I think a combo of the flour and the way it was sliced and baked would lead to that result. Doing the slice and bake would definitely make them flatter since they don’t have the dough mound, and the less-fine flour makes them a lot more crumbly because it doesn’t absorb the liquid as well.
I made these today and I am very happy about how they turned out! I usually love the dough more but with these I really enjoyed the cookie after is was baked. The texture was good! Thanks for the recipe.
So glad you loved them, Becky!
This recipe didn’t work for me at all. :( I was really disappointed after all the positive reviews. I followed the directions, but the dough was just a bunch of crumbs, it didn’t form together like a dough. I added a bit of liquid from a can of coconut milk, just to get it to form a dough. I chilled it for over an hour then baked. The cookies completely spread out super thin on the tray, and then still came out really gooey and under baked, even after I added extra time. No idea what I could have done wrong, but obviously something since others had success.
Hi Holly, adding coconut milk would definitely make them spread too thin because there is a lot of extra liquid. Did you change any of the ingredients, especially the flour, or use low-fat almond flour, which can be extra absorbent and make the cookies too dry? Or possibly overmeasured if you packed the almond flour into the measuring cups? The dough also does take a bit of mixing to come together, but it does absolutely have enough fat and moisture to bring everything together, as many many people have been making this recipe for over 5 years with success. Would love to help you figure out where things went wrong!
These are the best cookies ever! I’ve made this recipe over a dozen times because I’m a Cookie Monster. We keep them in the frig and allow ourselves to eat only one per day after dinner otherwise we’d eat the entire batch on day one. I’ve never been disappointed with any of your recipes. Thanks for taking the time to create and share with us.
Sooo glad you’re loving them, Lia! These are my favorite too :D
Hi! I don’t have any almond flour, I was wondering if there is an alternative. Thanks!
Hi Anonymous, you can use 1 3/4 cup oat flour instead, though the texture won’t be as good.
love how easy and quick these cookies came together! weren’t super sweet but great texture
Glad you enjoyed them, Shanice!
Thank you so much for this fabulous recipe! I make it regularly. I usually substitute half of the almond flour for coconut flour to make it more cost effective. I would also say that it is critical to keep it in the fridge for a few hours before baking – the one time I did not do this they did not turn out nearly as well.
Has anyone tried making these into chocolate cookies by adding cocoa to the recipe? Back when I could still eat wheat I used to change up my recipes by adding desiccated coconut and cocoa to make chocolate cookies from normal recipes. But worried to experiment in case they are a disaster.
So glad you’re loving them, Natja! That sounds delicious – I haven’t tried it with this recipe specifically, but I do have these awesome double chocolate cookies that are similar to this that I love :)