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!
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!
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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.
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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.
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.
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!
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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!
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 20 mins
- Yield: 20-24 cookies 1x
- Category: Cookies, Sweet & Treats
- Method: Baking
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
- Preheat oven to 350℉.
- 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.
- Form dough into a round mound and flatten with hands to form a cookie. May top with additional chocolate chips.
- 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.
- Allow them to cool on the baking sheet for 5-10 minutes before removing to a cooling rack.
- 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
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Ashley says
Oh my goodness! I just made these and they were amazing! I also made the zucchini salad for lunch. Thanks for sharing your recipes 🙂
Stacie Hassing says
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?!
Randi says
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?
Stacie Hassing says
Hi Randi! I measure out the coconut oil in its solid state and then melt it. Good question! I hope you enjoy the cookies!
Robyn says
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!
Jessica Beacom says
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!
Sara says
Hi! I was wondering if I could use maple syrup or honey instead of coconut sugar. Thank you!
Jessica Beacom says
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.
Kathe Messina says
Ten grams of fat in ONE cookie?
Stacie Hassing says
That is correct. They aren’t a low fat cookie as they’re made with healthy fats.
Vanessa says
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!
Jessica Beacom says
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.
Karen Carter says
Seems to have a pretty high content of Sodium. ???
Jessica Beacom says
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.
Amy says
Is this the correct amount of baking soda ? 1 and 1/2 tsp?
Jessica Beacom says
Hi Amy,
Yes, that is correct. I fixed the formatting issue in the recipe card that was making that measurement look funky.
Leigh-Anne says
These are so yummy!!! I just made a batch and they turned out perfect!
Stacie Hassing says
Great to hear!! 🙂
Chelsie says
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.
Jessica Beacom says
A granular sweetener should work using the ratio for replacement as suggested on the package.
Farmgal87 says
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.