Paleo Chocolate Chip Cookies

Paleo Chocolate Chip Cookies

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!

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.


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!

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.


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!

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.

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!

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.

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!

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.

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!

Like this recipe?

Prep time: Cook time: Yield: 16 cookies


1 3/4 cups (196 g) finely ground blanched almond flour (I like Honeyville brand or nuts.com brand)

3 tablespoons (24 g) coconut flour

1/2 teaspoon kosher salt

1 teaspoon baking soda

3/4 cup (120 g) granulated coconut palm sugar

1/4 cup (56 g) virgin coconut oil, melted and cooled

2 eggs (100 g, weighed out of shell) at room temperature, beaten

2 teaspoons pure vanilla extract

5 ounces dark chocolate chips


  • Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

  • In a large bowl, place the almond flour, coconut flour, salt and baking soda, and whisk to combine well. Add the palm sugar, and whisk again to combine, working out any lumps in the sugar. Create a well in the center of the dry ingredients, and add the coconut oil, eggs and vanilla, mixing to combine after each addition. Add the chocolate chips tossed in coconut flour to the cookie dough, and mix to combine. The dough will be quite soft.

  • Divide the dough into two equal portions on generous pieces of parchment paper, shape each into a log about 1 1/2 inches in diameter, and wrap each tightly. Place the dough in the refrigerator to chill until mostly firm, or at least 30 minutes. Unwrap each piece of dough, slice each into 8 pieces and place about 1 inch apart on the prepared baking sheet.

    Alternatively, drop the dough by portions each of about 2-tablespoons in volume on the prepared baking sheets, about 1 inch apart from one another. Place the baking sheet in the freezer and chill for about 10 minutes or until firm. Remove from the freezer, roll each into a ball between your palms and flatten into a disk about 1/2-inch thick.

  • Place the cookies in the center of the preheated oven and bake until lightly golden brown all over and set all the way to the center (about 14 minutes). Remove from the oven and allow to cool completely on the baking sheet (about 10 minutes). They will become more firm as they cool. Store any leftovers in a sealed container in the refrigerator or freezer.

  • Originally published on the blog in 2013. Recipe ingredients unchanged, method modified in 2016, photos and video new. 


Comments are closed.

  • Joann
    April 20, 2018 at 10:55 PM

    The BEST Paleo cookies out there! A great blend of almond and coconut flour. A winner!

  • Alice
    April 20, 2018 at 11:02 AM

    Ugh, I tried this recipe, but it was not good. I’d rate it a one star, just a bit above cardboard. Granted, I did not use Honeyville or nuts.com brand of almond flours suggested, but I did use a premium brand (Blue Diamond finely sifted flour) and even weighed out the ingredients to be certain I followed the recipe precisely. I don’t need paleo, but do need gluten-free. I have other cookie recipes that are great, and if a recipe is not great, I don’t want to waste my time or money on it. Sadly, I will not be making this again.

    • Nicole Hunn
      April 20, 2018 at 1:34 PM

      Alice, I’m sorry you weren’t pleased with this recipe. Assuming you didn’t omit or substitute any other ingredients, I imagine it’s due to your almond flour brand—although “cardboard” is hard to imagine unless maybe you left out the sugar? Almond flours are not all created equal and finely-sifted is definitely not the same as finely ground, which is why I specify. The recipe will work when made as directed, though, as will my other recipes!

  • Gail
    April 11, 2018 at 11:52 AM

    I am looking for sugar free recipes for my son

  • Mare Masterson
    October 20, 2016 at 12:33 PM

    Nicole, can these be made and then frozen?

    • October 21, 2016 at 8:44 AM

      They sure can, Mare! They freeze really, really well in fact.

  • Efrat
    October 17, 2016 at 2:08 PM

    Hi Nicole!
    Thank you for sharing your recipe!
    Is there a substitute for the coconut flour? I really don’t like coconat..
    And can i use brown/white suger instead the granulated coconut palm sugar?

    • October 21, 2016 at 8:45 AM

      No, I’m afraid there isn’t. It sounds like maybe a traditional gluten free chocolate chip cookie recipe would suit your needs better. There are plenty here on the blog. Just use the search function.

  • Leslie
    October 7, 2016 at 12:54 PM

    Hi Nicole! I love your recipes, especially the part where you provide exact weight measurements alongside ingredients (where they matter). Problem for me is swopping out the sugars for erythritol /stevia powder/stevia liquid. Any suggestions?

    • October 21, 2016 at 8:46 AM

      The only thing I can suggest is that you use Swerve sweetener in place of any granulated sugars. Hope that helps!

  • Daniela
    October 3, 2016 at 5:42 AM

    I love these. I make mine with regular almond meal and the result is delicious :)

  • Beverly
    September 4, 2016 at 6:30 PM

    I love the Paleo recipes, especially for baked goods. However, I have a tree nut allergy. What would you suggest as a substitute for almond flour?

    • September 5, 2016 at 9:51 AM

      Hi, Beverly. The only nut-free substitute I know of for blanched almond flour is sunflower seed flour. I would try that! And I have a nut-free recipe for Paleo blueberry muffins here on the blog that you might like. It’s made with coconut flour, but no almond flour.

  • Joanne
    September 4, 2016 at 2:50 PM

    These cookies look awesome and I like your photo’s too. I love baking with almond flour and coconut flour.

  • Jennifer S.
    September 2, 2016 at 11:45 PM

    Three years later and I’m still commenting that these look awesome!!!!!

    • September 4, 2016 at 1:16 PM

      The question is, Jennifer, will you ever make them? You won’t be sorry!! 👌🏻

  • RN
    September 2, 2016 at 9:33 PM

    Oh you posted these before! They are absolutely the best!! Everyone in my family is hooked on these and they all have the recipe. We call them THE cookies!!! They are fabulous! A+ from me!

    • September 4, 2016 at 1:14 PM

      I love that, RN! “THE” cookies. :)

  • Jan B
    September 2, 2016 at 3:20 PM

    I can’t have regular chocolate but am going to try with the white chocolate chips. I need these!

    • Beverly
      September 4, 2016 at 6:31 PM

      I enjoy using Enjoy Life brand chocolate chips. Allergy friendly ingredients…

      • Jan B
        September 5, 2016 at 2:48 PM

        Thanks Beverly. I can’t have any chocolate because of the caffeine.

  • Candace Pappas
    September 2, 2016 at 2:09 PM

    Can I substitute the sugar with Stevia? My husband is diabetic.

    • September 2, 2016 at 2:40 PM

      I’m afraid not, Candace.

    • Karla Gossen
      September 2, 2016 at 4:38 PM

      your husband should be fine with the coconut sugar my dad is diabetic and can use coconut sugar with no problems

      • Edith D Thurman
        September 4, 2016 at 12:51 PM

        NO! Coconut sugar acts just like sugar in your body! Plus palm coconut sugar actually kills the trees which is why I refuse to use it, just like I would palm oil if it wasn’t in EVERYTHING!

      • September 4, 2016 at 1:15 PM

        Edith, there are sustainably raised palm oils and other products. I’d really like to let everyone make their own choices here, and leave it at that.

    • Edith D Thurman
      September 4, 2016 at 12:53 PM

      There are plenty of sugar alcohols that do not bother blood sugar that will work just as good if not better! Do a search for Paleo chocolate chip cookies you’ll find lots of recipes some better than this!

  • Mare Masterson
    September 2, 2016 at 11:40 AM

    This reminder of this recipe came at such a good time! I have really been having a rough time of it lately and this morning I decided that I need some good comfort food and this recipe fits the bill perfectly! All I need to get is the dark chocolate chips to make it happen this weekend!

    • September 2, 2016 at 2:40 PM

      I’m sorry things have been hard lately, Mare. These cookies will definitely help! 😘

  • […] Paleo chocolate chip cookies. […]

  • Lisa Whitaker
    October 11, 2013 at 7:17 AM

    I have been a follower of yours for a VERY long time as well as Paleo for 2 years now. I have Iost 50 pounds and way more inches I can account for. I went from a fluffy size 16 to a very thin size 4. I feel incredible. Better than going GF alone. I think to myself, I must have had intolerances to other grains and not realized it. I truly appreciate your sharing your dabbling in Paleo. I can relate to needing a cookie just for mom every once and a while. True, made me giggle. Make sure your Paleo readers get the lowest sugar content chocolate chips possible. We get the bars and chop them up.

  • Heather Collins
    October 10, 2013 at 4:17 PM

    Those look yummy!

  • valerie
    October 10, 2013 at 5:24 PM

    Do you have any idea about the carb and sugar content of these cookies? I’m diabetic but I do love me some cookies!! Paleo bread is perfect for a diabetic but at $10/loaf forget it. Tks

  • valerie
    October 10, 2013 at 1:24 PM

    Do you have any idea about the carb and sugar content of these cookies? I’m diabetic but I do love me some cookies!! Paleo bread is perfect for a diabetic but at $10/loaf forget it. Tks

    • October 10, 2013 at 1:29 PM

      Hi, Valerie, I don’t provide that sort of information. It’s just me here, so I don’t have the resources to research nutritional content for all of my recipes. There are lots of online calculators, though!

  • GG
    October 10, 2013 at 12:28 PM

    Wow thanks!
    Your next book Gluten Free, Paleo? ;-)

    • October 10, 2013 at 1:30 PM

      Thanks for the vote of confidence, GG, but my next book will definitely not be Paleo! ;)
      xoxo Nicole

  • Mare Masterson
    October 10, 2013 at 11:38 AM

    Wow I have been so busy at work this week that I have not been able to check in and I come to see all these marvelous things you have worked on this week!

    I, too, got my delay notice from Amazon. Heavy sigh. Doesn’t your publisher know we are chomping at the bit here?

  • Jennifer S.
    October 10, 2013 at 3:25 PM

    Yeah! – I have these flours too and these look fab. Question: Does coconut oil go rancid? I’ve had mine around for a while….
    And yes, I got my notification from Amazon. Sad camper here. Sad.

  • Jennifer Sasse
    October 10, 2013 at 11:25 AM

    Yeah! – I have these flours too and these look fab. Question: Does coconut oil go rancid? I’ve had mine around for a while….

  • JillT
    October 10, 2013 at 10:48 AM

    Thank the stars! A cookie recipe using the two flours I already own! :)

  • Donia Robinson
    October 10, 2013 at 9:43 AM

    You might be a little out of control with the chocolate chip cookies… ;)

    • Jennifer Sasse
      October 10, 2013 at 11:25 AM

      Nicole – You go girl and be out of control with CCCs (chocolate chip cookies) – they rock and so do you! :)

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