Perfect Paleo chocolate chip cookies, made with almond flour and a bit of coconut flour for structure. They’ll satisfy your sweet tooth and your appetite, too!
These Paleo CCCs are not too sweet, they’re also thick, soft and chewy, and completely satisfying. Just two cookies and I’m a happy woman.
In fact, they’re one of the very, very few things that I will bake mostly for myself (only other food in that category: granola). Imagine that! Not necessarily for the children, not for my husband and not for the neighbors. For myself.
The case for Paleo baking flours—or sticking with “old school” GF baking
Since everything Paleo is gluten free, if you’re baking gluten free, you should try some Paleo recipes. It could open up a whole new world of baking for you. The most common Paleo baking flour is almond flour, which is what forms the base of these soft and chewy chocolate chip cookies.
Maybe you’re not convinced yet that it’s worth shelling out the money for more gluten free flours. More flours! Don’t we already have enough? Well, yes … and no. Blanched almond flour and coconut flour are really healthy, don’t trigger carb cravings, and a little coconut flour goes a long, long way.
Just so you know there’s no judgment here if you’d rather stick with an all purpose gluten free flour blend, I recommend trying my soft batch gluten free chocolate chip cookies. They taste like they just came out of the oven—even when they didn’t.
If you’re feeling more adventuresome, though, and are willing to try some additional flours, I humbly recommend the holy grail of chocolate chippers: the New York Times-style gluten free chocolate chip cookies. They not only have a couple extra ingredients, but they must chill in the refrigerator before baking. But to say they’re worth the wait is a dramatic understatement.
Slice and bake convenience
I’ve been making these cookies for years, and I had always made them as drop cookies just by rolling some of the cookie dough between my palms and then chilling them before they go in the oven. It works beautifully, of course, and it’s quite easy.
Lately, though, I’ve been making these more as slice and bake cookies. It allows me to make a batch of the dough days in advance and chill it ahead of time either in the refrigerator or the freezer. And when the dough sits for 24 hours or more, the taste and texture just reach another level entirely.
Some tips for baking with almond flour and coconut flour
If you’re not familiar with baking with almond and coconut flours, I’ve got some starter tips for you.
- Almond meal is not the same as almond flour. Almond meal is much more coarsely ground, and the almonds still have their skins on (so you’ll see flecks of dark brown). I never use almond meal. It not only has a different mouthfeel, but it doesn’t behave the same in baking as almond flour.
- I always use finely ground blanched almond flour when I bake with Paleo flours. The brands I recommend most are Honeyville and the blanched almond flour from nuts.com. They’re both very finely ground, and can be purchased for the best price online. Lately, I’ve found Honeyville to have a better price than nuts.com, so I’ve been buying that.
- Almond flour has a tendency to burn during baking, so I usually bake it in a 325°F oven, no higher. If you bake these cookies at a higher temperature, the bottoms will likely turn a bit black but it shouldn’t affect the taste too much.
- Even the small amount of coconut flour in these cookies creates quite a lot of structure in the cookies, and gives them that familiar “chew.” It is really essential to Paleo baking—and is packed with fiber, low in calorie and incredibly healthful.
Ingredients and substitutions
Making this recipe is as easy as combining the dry ingredients in a bowl, whisking them, then adding the wet ingredients and mixing. If you’d like to scroll down to the recipe itself, or just the how-to video below, feel free!
But if you have other food intolerances or allergies, and are just hungry for more information about the ingredients in this recipe, allow me to introduce the recipe components:
Almond flour: Almond flour can often usually be replaced successfully with raw cashew flour. If you need to make these almond flour chocolate chip cookies nut-free, you can try replacing the almond flour with sunflower seed flour. They may take on a greenish tint, though, as the baking soda will activate the chlorophyll in the sunflower seeds, but it’s harmless.
Egg-free: You can try using a “chia egg” (1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel) for each of the eggs you’re replacing, but I’m honestly not sure how that would work in this recipe!
Coconut flour: I sometimes have success replacing coconut flour with double the amount of tapioca starch/flour by weight. In this recipe, that would mean using 48 grams of tapioca starch. I haven’t tried it in this recipe, though, so you’ll have to experiment!
Coconut oil: In place of coconut oil, you can try using Spectrum nonhydrogenated vegetable shortening, or Melt brand VeganButter. Both should work great.
Sugar-free: You may be able to replace the coconut palm sugar in this recipe with Swerve brand granulated sugar replacement, but pay careful attention to the texture of the dough as Swerve tends to be drying. You cannot replace the granulated sugar with a liquid one, like maple syrup or honey. Instead, try this recipe for almond flour cookies.
Chocolate chips: Feel free to use whatever chips you like, or whatever other mix-ins in their place, like chopped nuts.
Watch this short how-to video to learn to make Paleo chocolate chip cookies
Click play ▶ on the photo below to watch me make these cookies. Then make your own! If you don’t see the video, please try using a different browser. If you’re using an ad blocker, you can’t see the video, as you’ll be blocking it from view.