Soft & Chewy Paleo Chocolate Chip Cookies
Recipe Key
These cookies are one of the most popular cookies on my website. They are rich and dense with soft, gooey, morsels of chocolate chips baked into an almond buttery dough. You’ll love that they’re made with nutritious ingredients, paleo, gluten free, refined sugar free and are amazingly delicious.
Revised December 2022.
Is there anything better than a fresh batch of chocolate chip cookies? I don’t think so. But I haven’t had one in many years, that’s until now.
To all the gluten free and paleo people of the world, rejoice! These cookies are for you.
These cookies are soft, gooey, morsels of chocolate chips with almond buttery dough baked into a rich dense cookie that is my most favorite chocolate chip cookie of all time. ♡
When I was the baker in my restaurant Arnold’s Turtle I made thousands of chocolate chip cookies. Since I went totally gluten free 5 years ago I haven’t even baked one. I didn’t think I could get the delicious texture I love without flour.
I came across a recipe from Erin at Texanerin Baking and adapted it to make the best chocolate chip cookies I ever ate.
I think these cookies are even better than the ones I made in my restaurant. The taste and texture is perfectly sweet, soft and chewy plus they contain only nutritious ingredients.
Ingredients for Paleo Chocolate Chip Cookies
These cookies are made with blanched almond flour, coconut flour, almond butter, organic grass fed butter, egg, vanilla and Celtic sea salt. I used dark chocolate morsels which are 68% cacao available in many health food stores
The almond flour and almond butter are full of minerals, protein and fiber.
Coconut flour helps with healthy digestion and has the ability to lower “bad” LDL cholesterol levels.
Organic grass fed cultured butter and organic free range eggs are no longer considered “bad” foods. Eggs are high in choline and the latest research shows they don’t adversely affect cholesterol. Grass fed butter is not unhealthy. It is a good source of heart healthy nutrients. (1), high in conjugated linoleic acid, a healthy immune booster and disease fighter.
Coconut sugar is a healthier alternative to white or brown sugar. It is a low-glycemic sweetener. The inulin (a type of dietary fiber) and nutrients it contains lower coconut sugar’s blood sugar impact. It isn’t a sweetener you can go nuts with but it contains impressive amounts of zinc and iron as well as antioxidants.
This holiday season treat yourself and your family to these chocolate chip cookies that scream EAT ME!
I love eating healthy nutritions food. I eat lots of veggies every day, especially all the vegetable recipes I have been making over the last few weeks.
But there is one thing that I love more than anything in the world and that is a really good, gooey, soft, chocolate chip cookie with a cup of coffee in the morning. Did I really say that – yes – sometimes I just have to.
I recommend using a kitchen scale to weigh the ingredients. You get a much more accurate measurement. Baking is chemistry, accuracy counts. If you don’t have a scale you can still make the recipe, use dry measuring cups for the flours and coconut sugar.
When making the cookies there are 2 options.
- Roll the dough into 16 (40-gram) balls. Place 2″ apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand. This gives you a nice round, thin cookie.
- For a thicker cookie …scoop out 16 large spoonfuls (40 grams) with a tablespoon and place on the prepared baking sheet but don’t roll into balls and don’t press down. These won’t be uniformly circular and a little thicker.
Both ways of cooking the cookies are good but I like the thicker version.
My thoughts are if you’re going to eat a cookie, make it count. Make it a soft, buttery and still nutritious chocolate chip cookie that will satisfy you beyond belief.
If you like these cookies try these other delicious paleo, gluten free chocolate chip cookies:
Soft and Chew Vegan Chocolate Chip Cookies
Cherry Garcia Chocolate Chip Cookies (Paleo, Vegan)
Simply Amazing Pumpkin Chocolate Chip Cookies
Please let me know how how your cookies come out in the comments! I appreciate your feedback so much. ♥
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PrintSoft & Chewy Paleo Chocolate Chip Cookies
Soft, gooey, morsels of chocolate chips and almond buttery dough baked into a rich dense cookie made with nutritious ingredients.
- Prep Time: 45 mins
- Cook Time: 15 mins
- Total Time: 1 hour
- Yield: 16 1x
- Category: Dessert, Cookies
- Cuisine: Gluten Free, Paleo, Healthy, Vegetarian,
Ingredients
- 1 cup (100 grams) blanched almond flour
- 1/4 cup (32 grams) coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon Celtic sea salt
- 6 tablespoons (84 grams) grass fed, unsalted butter, room temperature
- 3/4 cup (150 grams) coconut sugar, heavily packed
- 6 tablespoons (98 grams) creamy unsweetened pure almond butter, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 large organic egg, room temperature
- 1 cup semi-sweet or dark chocolate chips, (I like paleo-friendly chocolate chips)
Instructions
- Measure the almond flour, coconut flour, baking soda and salt into a medium bowl. Stir and sift through a strainer or sifter to remove lumps. Set aside.
- In a large mixing bowl, using an electric mixer, beat together the butter and sugar at medium speed until well-combined and creamy, 1-2 minutes.
- Beat in the almond butter and vanilla extract on medium speed until combined.
- Beat in the egg on low and turn up to medium. Beat until well incorporated and fluffy, about 1 minute.
- Add the flour mixture and beat on low until well combined.
- Stir in the chocolate chips using a rubber spatula. Place the bowl in the refrigerator for about 40 minutes or until the dough is firm.
- Preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
- For a uniform thin cookie…roll the dough into 16 (40-gram) balls. Place 2″ apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
- For a thicker cookie…scoop out 16 large spoonfuls (40 grams) with a tablespoon and place on the prepared baking sheet but don’t roll into balls and don’t press down.
- Bake for 10-15 minutes or until the surface of the center of the cookies no longer appears wet. They’ll be very soft but will firm up as they sit on the cookie sheet.
- Let cool completely on the baking sheet before removing them to a plate.
- Store in an airtight container for up to 3 days.
Bless you Ingrid – this is the recipe I have been looking for! I love your honesty; I can’t wait to have one of these with my coffee tomorrow morning! Much appreciation, Cynthia
Isn’t it fantastic Cynthia we can eat cookies again. I’m glad you are excited. If you can, please leave a comment and rating how they come out.
This recipe was awesome! I used Paleo flour instead and used peanut butter instead of almond butter – they were so wonderful! Thank you!!!!
Hi Cathy, I love your improvisation. Making recipes fit your own needs and lifestyle is perfect. Thanks for sharing and super happy you liked the recipe.
These came out great!! So many recipes I’ve tried end up being too oily and fall apart super easily. These were amazing! Next time I’m going to try using dark chocolate chips and sprinkling them with a bit of sea salt. Perfect base recipe for all sorts of different creations. Thank you!!
Hi Kristina,
I’m thrilled you liked the cookies and I love the idea of sea salt with the dark chocolate chips, yum. The hardest part for me is not eating too many. Thanks for posting.
I have been looking for that perfect paleo chocolate chip cookie recipe and this is it!!!! I’ve tried several others and never got the taste or consistency I liked. My 10 year old son loves these! He is so very picky and has decided to go paleo too! I’m so happy I found a little comfort food treat for us! Thank you!!
Hi Kelly
So happy to hear you like the cookies and your son too. They are the perfect cookie for the child in us at any age.
You just made my life!!! These are AMAZING!!! I will add a bit of molasses next time and they will be perfect! I used cashew butter instead of almond and the texture was incredible! Sssooo good!!!
Hi Patricia,
How fabulous! I’m thrilled you enjoyed the cookies so much. Nice adaptation too! Thanks for posting
These cookies look amazing!
Only thing is, I just switched to sugar free a few months ago. Do you think I’d be able to use Stevia instead of the coconut sugar? And Lilys sugar free chocolate chips?
Thanks, Theresa
Hi Theresa,
Yes the cookies are amazing. I never tried them with stevia but I think it would work with powdered stevia not the liquid type. Use a small amount for starters as stevia is very strong. Taste the batter after you mix it all up and add more if needed. The Lily’s chips should be fine. Please post how they come out if you make them.
Was looking for a cookie recipe to surprise my daughter. She had recently started eating Paleo to feel better and she did almost immediately. However, she was missing treats, especially chocolate chip cookies. Out of the many recipes I found online, I picked your recipe as a start. After the first batch, there was no need to look any further. Many batches later, they are delicious every time. Just made a batch tonight and wanted to thank you for the perfect cookie.
Hi Joanne,
Thank you for your appreciation. I agree they are the perfect cookie even if you’re not paleo. I’m going to have to make a batch this weekend. Thanks again.
Could you use honey instead of coconut sugar?
Hi Kathrynn
I never tried it with honey but I think it would work. Add an additional 2 tablespoons of coconut flour since there will be more liquid. I hope it comes out good.
THE BEST COOKIES EVER!! I love that these stand up to the best cookies out there AND they are paleo! AMAZING job thank you so much for this recipe!!
Thanks Ashely isn’t it great when paleo desserts are as good and even better than what we’ve eaten in the past. Healthy is delicious.
Made these today but only used 1/2 cup lightly scooped coconut sugar with the semi sweet Camino chocolate chips and they are amazing!!! The perfect level of sweetness. Have you ever tried freezing the batter so it’s ready on demand?
Hi Janette,
Thanks for sharing your variation. I’ll check out the Camino chocolate chips. I think you can freeze the batter but I’ve never tried it. I have frozen the cookies once their made and then defrosted them as needed. I like the idea of freezing individual portions of batter and then baking a few as needed. I think that would work too! Let us know how it comes out for you.
What can you sub the butter in recipe for?
Hi Holden, Glad to hear from you. You can use coconut oil instead of butter. Make sure your coconut oil is firm like softened butter. If your coconut oil is a little melty, put it in the fridge for about 10-20 minutes or until firmer, like softened butter. If you use slightly melted coconut oil, the dough will be greasy and the chocolate chips will be hard to incorporate. Good luck, happy baking!