• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Eat Well.
Live Well.
Be Well.
Display Search Bar
  • Dinners Made Simple
  • Work with Us
  • Let’s Chat!
  • Blog
Follow us on Facebook! Follow us on Instagram! Follow us on Pinterest! Follow us on Twitter! Follow us on YouTube!

The Real Food Dietitians

Eat well. Live well. Be well.

  • Home
  • Recipes
    • Specialty Diets
      • Whole30
      • Paleo
      • Egg-Free
      • Dairy-Free
      • Gluten-free
      • Grain-Free
    • Meal Prep Recipes
    • Whole30
    • Freezer-Friendly
    • Appetizers
    • Main Entree
    • Breakfast
    • Drinks & Smoothies
    • One-Dish Meals
    • Slow-Cooker
    • Instant Pot
    • Salads & Sides
    • Sauces & Dressings
    • Soups & Stews
    • Snacks
    • Sweets & Treats
  • Real Plans
  • Meal Prep

Sep 2, 2020 By Stacie Hassing

Paleo Chocolate Chip Cookies (Vegan)

Dairy-Free
Egg-Free
Gluten-free
Grain-Free
Paleo
Vegan
Vegetarian
Jump to Recipe

When you’re craving a little something sweet, make these Paleo Chocolate Chip Cookies. They’re a soft-baked cookie made all in one bowl and are grain-free, dairy-free, and vegan-friendly with only 5 grams of sugar per cookie. Make them with chocolate chips or chunks or a mix of both!

Several Paleo Chocolate Chip Cookies on a white platter with chocolate chunks and chips scattered about.

Original recipe titled Paleo Almond Butter Chocolate Chunk Cookies was published on December 15th, 2016. Photos and blog content updated on September 3rd, 2020. No changes made to the recipe.

Paleo Chocolate Chip Cookies are the real deal

One might think that a paleo cookie isn’t as satisfying as a cookie made with regular flour and all the sugar and while that might be the case with some paleo cookie recipes, it’s not with these. Paleo Chocolate Chip Cookies are a delicious, soft cookie made with coconut sugar, dark chocolate chips, natural nut butter plus a mix of almond flour and coconut flour. They can be made with or without eggs. A one-bowl recipe that’s made from start to finish in less than 30 minutes. If you’ve been following The Real Food Dietitians blog for a while now, you’ve likely concluded that we’re all about keeping it simple. Whether that means fewer ingredients, quick preparation, or fewer dirty dishes. We love easy recipes!

Ingredients for the Paleo Chocolate Chip Cookies in a bowl before being mixed.
Ingredients for the Paleo Chocolate Chip Cookies in a bowl all mixed together.
Round mounds of Paleo Chocolate Chip Cookies on a cookie sheet lined with parchment paper ready for the oven.
Paleo Chocolate Chip Cookies on a cookie sheet lined with parchment paper ready for the oven.

This post contains affiliate links that will not change your price but will share some commission.

What you’ll need to make Paleo Chocolate Chip Cookies

  • Almond flour – this recipe has only been tested with a mix of almond flour and coconut flour.
  • Coconut flour – when a recipe calls for coconut flour we recommend not substituting it with another flour as it is not a 1 to 1 ratio. Coconut flour absorbs much more liquid than regular flour.
  • Coconut sugar – may substitute cane sugar.
  • Baking soda
  • Salt
  • Egg or flax egg – to make a flax egg mix together 1 Tbsp. flaxseed meal + 3 Tbsp. water, let sit for 10 minutes to thicken.
  • Almond butter – may substitute any nut or seed butter of choice.
  • Virgin Coconut oil – also known as unrefined coconut oil.
  • Water or almond milk 
  • Pure vanilla extract
  • Dark chocolate chips and/or chunks – we like Enjoy Life Dark Chocolate Morsels.

Shop Thrive Market to get the best prices on natural, organic, and specialty foods. PLUS get a free gift when you sign-up!

Freshly baked Paleo Chocolate Chip Cookies on a baking sheet lined with parchment paper.

How to make Paleo Chocolate Chip Cookies

  • Step 1: Preheat oven to 350℉.
  • Step 2: In a bowl, combine and mix all ingredients.
  • Step 3: Drop dough with a cookie scoop onto a baking sheet lined with parchment paper or a silicone liner.
  • Step 4: Form dough into a round mound and flatten with hands to form a cookie. May top with additional chocolate chips.
  • Step 5: Bake for 10-16 minutes or until edges look crisp then allow to cool for 5 minutes on the pan before removing to a cooling rack. Baking time will depend on if you use an egg or flax egg. We have found that when these cookies are made with an egg they take closer to 15-16 minutes.
  • Step 6: Store cooled cookies in an airtight container in the refrigerator for up to two weeks or in the freezer for up to three months.

Several Paleo Chocolate Chip Cookies on a white platter with chocolate chunks and chips scattered about.

Can regular sugar be used in place of coconut sugar?

Coconut sugar makes for a great refined sugar-free sweetener option but if you do not have it on hand or do not want to add an extra baking item to your pantry (we get it!), feel free to substitute regular cane sugar. For cane sugar, we like to use one that is organic.

Can Paleo Chocolate Chip Cookies be made egg-free/vegan?

You bet! If you follow an egg-free or vegan diet this recipe is for you! Because the recipe calls for only one egg, substituting a flax egg works great. To make a flax egg simply combine 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for 10 minutes.

How much sugar is in Paleo Chocolate Chip Cookies?

Only 5 grams of sugar per cookie.

That’s right! These Paleo Chocolate Chip Cookies can help cure a sweet tooth but without all of the sugar. The 1/3 cup of coconut sugar and 1/2 cup chocolate chips provide just the right amount of sweetness! They are a healthier cookie that are made perfect for packing in lunch boxes or enjoying as an afternoon snack or after-dinner treat.

Paleo Chocolate Chip Cookies on a white platter. One of the cookies has a perfect bite out of it. Chocolate chunks and chips scattered about.

Other paleo cookie recipes to try!

  • Chocolate Peanut Butter Protein Cookies
  • Paleo Lemon Poppy Seed Cookies
  • Paleo Soft-Batch Ginger Molasses Cookies

Go here for all cookie and treat recipes!

Hungry for More? Subscribe to get our newsletter delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Let's Get Cookin'

Paleo Chocolate Chip Cookies

When you’re craving a little something sweet, make these Paleo Chocolate Chip Cookies. They’re a soft-baked cookie made all in one bowl and are grain-free, dairy-free, and vegan friendly with only 5 grams of sugar per cookie. Make them with chocolate chips or chunks or a mix of both!

  • Author: The Real Food Dietitians
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 20 mins
  • Yield: 20-24 cookies 1x
  • Category: Cookies, Sweet & Treats
  • Method: Baking
Five chocolate chip cookies stacked on top of each other with a glass of milk in the background.
Print Recipe

Ingredients

  • 1 cup almond flour
  • ¼ cup coconut flour
  • ⅓ cup coconut sugar (may substitute cane sugar)
  • 1 ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 egg or flax egg (mix together 1 Tbsp. flaxseed meal + 3 Tbsp. water, let set for 10 minutes)
  • ⅔ cup almond butter or nut/seed butter of choice
  • ¼ cup virgin coconut oil, melted
  • 3 Tbsp. water or almond milk (if using flax egg may need 1 Tbsp. additional liquid)
  • 1 tsp. pure vanilla extract
  • ½ cup dark chocolate chips and/or chunks (such as Enjoy Life Brand)
  • 1/2 cup chopped nuts (optional)

Instructions

  1. Preheat oven to 350℉.
  2. In a bowl, combine and mix all ingredients. If the dough is too crumbly add additional warm water (one tablespoon at a time). Drop dough with a cookie scoop onto a cookie sheet lined with parchment paper or silicone baking liner. About one heaping tablespoon of dough per cookie.
  3. Form dough into a round mound and flatten with hands to form a cookie. May top with additional chocolate chips.
  4. Bake for 10-16 minutes or until edges look crisp. Baking time depends on if the cookies are made with an egg or flax egg. When the cookies are made with an egg, baking time is a little longer.
  5. Allow them to cool on the baking sheet for 5-10 minutes before removing to a cooling rack.
  6. Store cookies in an airtight container in the refrigerator for up to two weeks or in the freezer for up to three months.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 130
  • Sugar: 5 g
  • Sodium: 110 mg
  • Fat: 10 g
  • Saturated Fat: 4 g
  • Carbohydrates: 9 g
  • Fiber: 2 g
  • Protein: 3 g

 

Pin now to make later!

 


All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

SaveSave

  • Facebook646
  • Pinterest2.3K
  • Yummly3
  • Email

About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she, her husband and daughter reside with their two pups. She’s a co-founder of The Real Food RDs and content creator of simple and wholesome recipes. She loves all kinds of fitness and has a passion to inspire as many as she can live a healthier and happier life both in and out of the kitchen - the driving force behind the co-development of the The Real Food RDs brand.

< Previous Post
Next Post >

Reader Interactions

Join the Conversation

    Leave a Comment Cancel reply

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Ashley says

    January 14, 2017 at 3:48 pm

    Oh my goodness! I just made these and they were amazing! I also made the zucchini salad for lunch. Thanks for sharing your recipes 🙂

    Reply
    • Stacie Hassing says

      January 19, 2017 at 6:21 pm

      You’re so welcome! So happy to hear your enjoyed these Paleo AB Chocolate Chunk Cookies…I mean, how can you go wrong with that combo?!

      Reply
  2. Randi says

    February 7, 2017 at 6:36 pm

    These look so good!!! Quick question… For the melted coconut oil – do you measure it out melted at 1/4 cup or do you measure it first and then melt it?

    Reply
    • Stacie Hassing says

      February 7, 2017 at 6:43 pm

      Hi Randi! I measure out the coconut oil in its solid state and then melt it. Good question! I hope you enjoy the cookies!

      Reply
  3. Robyn says

    May 13, 2017 at 2:32 pm

    Hi!
    I am making the cookies as I write this…had to make a couple subs due to lack of ingredients.
    Used equal parts almond and cashew butters
    Used ghee instead of coconut oil only because I forgot to buy coco oil, we aren’t strictly vegan just dairy intolerant.
    The dough tasted A-MAZING so I expect the baked cookies to be as well, waiting for them to cool????
    Thanks for your work, food sensitivities are less of a drag because you care!

    Reply
    • Jessica Beacom says

      May 14, 2017 at 9:09 pm

      Hi Robyn,

      Thanks for taking the time to share your substitutions. I LOVE the idea of using cashew butter – it’s recently become my new obsession.

      And you’re totally welcome – having a long list of sensitivities and a life-threatening allergy I can totally relate!

      Reply
  4. Sara says

    December 12, 2017 at 8:26 am

    Hi! I was wondering if I could use maple syrup or honey instead of coconut sugar. Thank you!

    Reply
    • Jessica Beacom says

      December 19, 2017 at 5:40 pm

      Hi Sara,

      We haven’t tested the recipe with a liquid sweetener such as honey or maple syrup though you should be able to get good results by adding additional almond flour as needed to achieve the desired consistency before baking.

      Reply
      • Caroline says

        February 23, 2021 at 4:17 pm

        Any idea how much additional almond flour you would add if not using coconut sugar? I have a friend on a sugar free diet and loved these cookies last time I made them but that was a year ago!

        Reply
        • Stacie Hassing says

          February 24, 2021 at 7:50 am

          I would suggest replacing the coconut sugar with a granular non-nutritive/sugar-free sweetener.

          Reply
  5. Kathe Messina says

    March 21, 2018 at 6:19 am

    Ten grams of fat in ONE cookie?

    Reply
    • Stacie Hassing says

      March 26, 2018 at 5:54 pm

      That is correct. They aren’t a low fat cookie as they’re made with healthy fats.

      Reply
  6. Vanessa says

    June 13, 2018 at 9:10 am

    Hi! I’m excited to try these out as we are limiting the amount of processed sweet treats we have at home. One question: do these have to be stored in the refrigerator because they are not shelf stable, or can they be stored in an airtight container at room temp? Thanks for all the amazing recipes!

    Reply
    • Jessica Beacom says

      June 19, 2018 at 11:43 am

      Hey Vanessa,

      Generally, treats like these will keep 2-3 days on the counter if they’re not devoured before then. However, it ultimately will depend on the temperature and humidity in your kitchen.

      Reply
  7. Karen Carter says

    July 31, 2018 at 2:58 pm

    Seems to have a pretty high content of Sodium. ???

    Reply
    • Jessica Beacom says

      August 2, 2018 at 4:54 pm

      Hi Karen,

      Compared to a ‘regular’ chocolate chip cookie made without almond butter (and of roughly the same size), these have only about 25mg more. You could reduce the sodium by using less salt.

      Reply
  8. Amy says

    January 27, 2019 at 4:35 pm

    Is this the correct amount of baking soda ? 1 and 1/2 tsp?

    Reply
    • Jessica Beacom says

      January 28, 2019 at 5:41 pm

      Hi Amy,

      Yes, that is correct. I fixed the formatting issue in the recipe card that was making that measurement look funky.

      Reply
  9. Leigh-Anne says

    September 12, 2020 at 6:51 pm

    These are so yummy!!! I just made a batch and they turned out perfect!

    Reply
    • Stacie Hassing says

      September 15, 2020 at 7:56 am

      Great to hear!! 🙂

      Reply
  10. Chelsie says

    October 6, 2020 at 6:26 pm

    Would a nonnutritive sweetener work instead of regular sugar? I don’t mind using sugar since the amount is so minimal here, but would prefer to use my allulose or erythritol instead.

    Reply
    • Jessica Beacom says

      October 7, 2020 at 7:30 am

      A granular sweetener should work using the ratio for replacement as suggested on the package.

      Reply
    • Farmgal87 says

      December 13, 2020 at 4:28 pm

      I used Better Than Sugar powdered erythritol/stevia blend since im trying to heal Candida in my husband and sugar is his worst habit. It worked wonderfully! This is a great recipe! I’m sure you could use any granulated sugar or even honey or maple and have excellent results with minimal modifications.

      Reply

Primary Sidebar

Welcome

The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They’ve combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

Free eBook

Sign up to get your FREE recipe eBook + weekly newsletter!

Favorite Recipes

Six healthy asparagus recipes in a collage with text overlay

6 Fresh and Delicious Recipes with Asparagus

A large bowl of oven baked carrot fries with a side of dijon-thyme aioli

Baked Carrot Fries with Dijon-Thyme Aioli

Sautéed asparagus topped with goat cheese sauce and toasted almonds on a speckled plate

Sautéed Asparagus with Goat Cheese Sauce

Freshly baked oatmeal chocolate chip cookies on a gold cooling rack

Gluten-Free Oatmeal Chocolate Chip Cookies

Fresh grilled asparagus in a grill pan topped with fresh parmesan and lemon wedges

Grilled Asparagus with Parmesan

10 Healthy Meal Prep Recipes

Free Recipe eBook

Sign up to get your FREE recipe ebook + weekly newsletter!

Follow us on Facebook! Follow us on Instagram! Follow us on Pinterest! Follow us on Twitter! Follow us on YouTube!
  • Disclaimer
  • Terms & Conditions
  • Privacy Policy
  • Newsletter Sign Up
  • Let’s Chat!
Copyright © 2021 The Real Food Dietitians Site Credits. Designed by Melissa Rose Design. Developed by Once Coupled.
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptReject Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT
How about a free recipe ebook?

Sign up for our newsletter and get your FREE recipe ebook delivered right to your inbox!

We respect your privacy! Your information will *never* be shared, traded or sold to a 3rd party.
  • 646
  • 2.3K
  • 3