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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 paleo chocolate chip cookies are my absolute favorite cookie recipe I’ve ever made. They are easy and love the clean ingredients! Letting them sit overnight in the fridge is the KEY to these!!! 100% recommend you try this recipe!!
Yesss me too!! So glad you love them, Lacie :D
My favorite too! So glad you’re loving them!
Hey, Rachell! So, i love your book! Hehe
But i wanted to ask you (or anyone that can help, also) why is my cookies turning out wrong, they flatten.
I think of possible two reasons: the coconut oil consistency, and i may have done the flax seed egg wrongly, also, i have beaten the flax seed in my processor, and they aren’t fully mealed.
I find it hard to believe its the second option, for it is creating a kind of gel also, but can you help me? Thanks!!
Hi Bernardo, does your cookie dough seem thick when mixing it together? And is your almond flour fine, or coarser? Once refrigerated, the flax egg and coconut oil shouldn’t affect the texture too much, but too little or too coarse of an almond flour won’t hold the cookies together well, and you’ll get spreading!
Not that thick! The flour is coarser! Should i fine it up? Like in a mixer? Thank you!
WOW this is an amazing recipe!!!!! I stopped refined sugar and thought that was the end of cookies for me but this recipe saved me!!!!
Tastes amazing!!! Next time I will be sweetening my dark chocolate with some maple syrup or honey though, it’s too bitter for me!!
But thank you so much for this recipe so excited to trick my family and friends hahaha
My favorite too, so glad you love it!! Thanks for the review :)
For chilling the dough, I put it together as directed, but wait to preheat the oven. Then I evenly press the dough around the inside of the mixing bowl into about a half inch layer and throw it into the freezer. I start the oven at this point and chill until the oven is preheated, about 15 minutes. The cookies come out just as recipe indicates. Outstanding recipe!
Love that idea for a quick chill! Thanks so much for sharing this trick.
Heyy Rachel! It’s turning out right! Thank you for the tips!! <3 Love
So glad you’re loving it! Thanks for the review.
I just bought your cookbook cause my kiddo has so many allergies. This is the first recipe I did and they are delicious!
So glad you love them! These are my personal favorite too :) hope you and your family find many more recipes you love!
Wobderful recipe. Just to qualify I used semi-sweet chocolate chips instead of cut up dark chocolate. Used about a cup and a quarter of chips. This recipe is adaptable. I bet I could use a little bit of orange extract next time or maybe even add finely chopped up nuts!
I used an egg, not flax.
So glad you’re loving it, and certainly is adaptable! Thanks for the feedback, Gloria.
I made these cookies last night and they were the BEST paleo chocolate chip cookies I’ve ever made! I highly recommend making these cookies!
Wooohoo! My favorites, too :) so glad you’re loving them!
Heyy! I got one more question, they are turning out kind of mushy, especially when the time passes, do you have any tips to it to stay crispy? Thank youu!! <3
Hi Bernardo, that’s odd! I make these almost weekly and don’t experience them getting mushy. Are you using a superfine blanched almond flour? Do you use a flax egg or regular egg, or change anything else about them? Also – make sure you’re cooking long enough and that your oven is at the right temperature If it’s too low the cookies won’t crisp up enough!
Heyy, thannks for the reply! So, i bought a extrafine almond flour, altough i thought it was gonna be like “wheat flour” fine, it was a bit coarser?
I always use regular eggs, do you think it’s gotta do with that? My thermometer shows its on 350f~
Hi! It’s never going to be as fine as wheat flour but should be pretty fine. Using an egg shouldn’t make a huge difference (sometimes people overmeasure water with a flax egg, which can make things softer). Also, if you’re storing them in a container while they’re still warm, the steam can make them soften up a whole lot. You may want to bake for a minute or two longer – it should help!
Heyy, thannks for the reply! So, i bought a extrafine almond flour, altough i thought it was gonna be like “wheat flour” fine, it was a bit coarser?
I always use regular eggs, do you think it’s gotta do with that? My thermometer shows its on 350f~