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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.
Thanks for this recipe, really enjoyed it. The only thing for me is that the cookies didn’t hold well at room temp (probably because of the coconut oil?). I added 2 tbsp of coconut flour and they hold a bit better at room temp now. Thanks again, really tasty cookie.
Thanks so much for the feedback, Ant! Glad you’re enjoying them and found a way to keep them more stable at room temp.
I just made these, and they taste absolutely delightful. However, they all melted together– so I have just one big sheet pan of cookie! What went wrong?
Glad you’re loving the taste, Meagan. Since I don’t know what was going on in your kitchen, it’s hard for me to know! Was the dough chilled? Did you make any ingredients changes or adjustments? Usually, those are the causes of something going a little haywire…
I scrolled all the way down here to say these are the BEST choc chip cookies I’ve ever had!!! I made regular white flour choc chip cookies in the past and they turned out crispy and kind of bland. Theseare soft, chewy and taste AMAZING. Im inhaling one as I write lol
Yayay thank you SO much for the kind words Kawthar. So glad that you’re loving them :)
I *AM* IN LOVE!!! They’ve become legendary among my family and friends. my brother’s girlfriend asks for them every time. Making them today for a bake sale and doubling the batch!
So thrilled they’re a hit with the family KB! Thanks so much for sharing your feedback with me :)
I want to marry these cookies – they are so perfectly delicious. My kids like them better than my regular chocolate chip cookies. Thank you for this recipe!
That makes me so so happy to hear!!! Thanks so much for sharing your feedback with me :)
Made these yesterday with cannabis coconut oil (1/2 cup unground bud for 1/2 cup coconut oil) and they turned out delicious. Thanks for the recipe! My friends and I are enjoying them :)
Sounds like fun :) so glad they turned out well, hope you guys are loving them!!
Can I use olive oil instead of coconut oil?
I wouldn’t recommend it – coconut oil firms up at room temperature which helps provide some structure and olive oil doesn’t. You can try, the texture and flavor just might be off.
Made these cookies for a party and they were fantastic! Made them with lakanto instead of coconut sugar 1:1. These will be my go to cookies in the future. Thank you cookie goddess!
Oooh good to know they work with Lakanto too! So glad you’re enjoying them :)
Made these with my 3 year old and we loved! I substituted and used regular sugar and a cup of chocolate chips instead of chocolate chunks – not paleo but was really just wanting gluten and dairy free. I cooked them for 20 min though cause didn’t seem done but they turned out great.
So thrilled you guys enjoyed them!! Thanks for sharing Rachel.
My mixture looks like flour, what did I do wrong? I used gluten free baking flour instead of almond flour and followed your recipe exact.
Hi Janelle – it was definitely the flour then. I only test my recipes as written and every gluten-free flour mixture is different, which is why I never use or recommend them. I’m guessing there was some extra- absorbent flour in the mix that messed things up.
Just made these tonight and they are so good! I I made the mistake of using chocolate chips instead of chunks…now I know what you mean when you say the chunks make the recipe. I can’t wait to make them again! Thank you Rachel!
So glad you loved them Meaghan – you’ll love them even more with chunks!! :)
I added 1/4 cup unsweetened coconut flakes. I don’t know if that addition is what made the cookies soft and chewy from the outside all the way through.
My husband says they’re the best cookies I’ve ever made for him, in our 26+ years of marriage.
Hi Katrina, I’m so glad you and your husband are loving them – what a compliment!! These cookies are pretty soft and chewy – you can always bake a minute or two longer for some crispy edges if you want them! :)