Paleo Chocolate Chip Cookies (Vegan)


These cookies are almost too good to be true.

They’re grain-free, egg-free and naturally sweetened.

They’re properly combined.

They’re vegan.

They also happen to be incredibly easy to make and absolutely delicious–> the kind of cookie that you can whip together the moment a cookie-craving strikes, without suffering from a crazy sugar-crash later! I recommend making a double batch and stashing them in your freezer for “emergencies.”Β 

Paleo Chocolate Chip Cookies (Vegan)
makes 2 dozen

adapted from this recipe

Ingredients:

2 cups almond meal, or almond flour
1/4 cup coconut oil, softened (non-vegans can use butter)
3 Tablespoons pure maple syrup
1/4 teaspoon sea salt
1/2 teaspoon baking soda
2 teaspoons vanilla extract
1/2 cup dark chocolate chips

Directions:

Preheat oven to 350F.

In a medium bowl, whisk together the almond meal, salt, and baking soda, then add the coconut oil, maple syrup and vanilla extract and mix well.

Fold in the chocolate chips, then drop batter by rounded tablespoons onto a baking sheet lined with a Silpat, or parchment paper.

Bake at 350F for 8-9 minutes, until the edges are golden brown.

Allow to cool on the pan for 10 minutes, then serve warm or allow to cool to room temperature. (I actually prefer the taste and texture when served at room temperature, but I’m usually too impatient to wait that long!)

Hope you enjoy them the next time a cookie craving strikes!

4.7 from 69 reviews
Paleo Chocolate Chip Cookies (Vegan)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These chocolate chip cookies are grain-free, egg-free, naturally sweetened and vegan-friendly!
Ingredients
  • 2 cups almond meal, or almond flour
  • ¼ cup coconut oil, softened (non-vegans can use butter)
  • 3 Tablespoons pure maple syrup
  • ¼ teaspoon sea salt
  • ½ teaspoon baking soda
  • 2 teaspoons vanilla extract
  • ½ cup dark chocolate chips
Instructions
  1. Preheat oven to 350F.
  2. In a medium bowl, whisk together the almond meal, salt, and baking soda, then add the coconut oil, maple syrup and vanilla extract and mix well.
  3. Fold in the chocolate chips, then drop batter by rounded tablespoons onto a baking sheet lined with a Silpat, or parchment paper.
  4. Bake at 350F for 8-9 minutes, until the edges are golden brown.
  5. Allow to cool on the pan for 10 minutes, then serve warm or allow to cool to room temperature.

Reader Feedback: Do you have a go-to cookie (or other dessert) recipe for sudden sweet cravings? Please do share!

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organsβ€” no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

250 thoughts on “Paleo Chocolate Chip Cookies (Vegan)

  1. Hotly Spiced

    Hi, I found your blog through Claire who gave you an award. I love the look of these cookies and it’s great that there’s a vegan option out there. Amazing!

    Reply
  2. LizAshlee

    Wow, these look amazing!! I love me some good chocolate chip cookies…mmmmmm!! πŸ™‚ My go-to, hmm, I have been making A LOT of pudding (my secret ingredient=steamed carrots) and saving it in the fridge…quick n easy, oh, plus delicious!

    Reply
  3. jen

    Those look pretty darn good. I guess my go-to desserts are either smoothies that contain some cocoa powder and frozen banana to make them thick and chocolately, sometimes with almond butter or something else in there, too, or maybe just plain old dark chocolate? Not that I make that from scratch, mind you!

    Reply
  4. jeanne

    Wow, these look fantastic…definitely need to make these! I had bad cravings last night and I solved with almonds and raisins, plus a little coconut butter. Probably too many of each of these but it tasted good! Having these cookies in the freezer would have been perfect…I need to get it in my head that cravings will happen and I need to prepare, because usually I end up scrounging whatever sweet thing I can find!

    Reply
  5. Lisa

    Oh boy, these look so great! And I love how simple all the ingredients are, perfect for basically any diet. Love. I need to pick up some more almond flour, I recently ran out!

    Reply
  6. Kelly

    Ive made a cople of your desserts now and have been SO impressed!!!!! Thank you for these great recipes!! My husband eats Paleo so I wanted to test these out for him today. Between my parents and my 4 yr old son, they ate almost the whole batch!! My dad even loved them and he has been known to eat 6 crispy kremes in one sitting without thinking twice! πŸ˜‰ I used our blendtec blender to grind some raw almonds into flour (hadn’t tried that before) and with that the cookies came out delicious!! Thank you for sharing!

    Reply
  7. Jessica

    I made these tonight and they are amazing!! I added a tiny bit of almond extract (as I always do to chocolate chip cookies), as well as a little bit of coconut flour because I ran out of almond meal. Thanks for the excellent recipe!

    Reply
  8. Jen Chappell

    lol – I substituted rice flour & millet flour for the almond flour and added chia seeds. Total flop. I had to double the oil & add flax milk to get the flour to come together and they crumble apart when you try to eat them after cooking. Looks like a 3rd grader attempted to bake these. πŸ™‚
    I guess I still have a lot to learn when it comes to cooking vegan style.

    Reply
    1. Megan Post author

      Sorry to hear it was a flop! But thanks for sharing– it’s always helpful to learn from mistakes, too. πŸ˜‰

      Better luck next time!

      Reply
  9. joanna

    is there anything else i can use instead of coconut oil or butter? i recently developed an allergy to coconuts ( i love them too much and over did it ) anyways i cannot touch the stuff without my face and neck swelling right up and now need to find substitutes for it. any ideas would be appreciated.

    Reply
    1. Megan Post author

      Palm shortening would also work like butter or coconut oil. Otherwise, you could try using a mild-flavored oil, like grapeseed oil, but the results may be a little different. Let us know if you have some success! πŸ™‚

      Reply
    2. Bernadette

      Hi. I ABSOLUTELY LOVE this recipe!!!!! Thank you so much Megan. I have many food restrictions and have spent hours upon hours combing the Internet looking for good sweet treat recipes and I discovered this recipe only a few days ago and it is my third time baking it!
      In response to Joanna, I too have to be careful with coconut oil and I use Spectrum’s Canola oil for medium high heat and they turn out quite nicely! Soft and chewy from the oven and more baked if I cook them in the convection toaster oven. Hope this helps!

      Reply
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  11. Kelli

    These were absolutely delicious!!! Super quick and easy to make (Start to finish in <20 minutes). These were a big hit in our house. My husband, who was quite skeptical (and wondered why I was ruining good chocolate chip cookies, went back for seconds and thirds! The almond flour gives them a nice nutty flavor. Extra chocolate chips are recommended (increase from 1/2 to 3/4 cup in an entire batch if you like extra chocolate). Vegan friendly and gluten free. Super yummy-make these!!

    Reply
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  13. Sarah

    I have made these twice in the last week. Sooooo yummmmyyyy! My girls loved them. My friends loved them. I directed them to your site. Thanks for the great recipes and info!

    Reply
  14. Isabella

    Thanks so much for this recipe! Just made these even more detoxiliscious by omitting the chic chips for cacao nibs and inca berries! Soooo good!

    Reply
      1. Kate

        i love this recipe and make it every week!! Could you please tell me if your almond flour is blanched? I just read that unblanched or raw almonds made into almond flour is toxic? Scary!
        I have been using raw almonds all this time but may need to buy blanched almonds now with no skins. Thanks!!!!!

        Reply
        1. Megan Post author

          Hi Kate! While I still use blanched almonds occasionally, I do use raw organic almonds, with skins, for most of my almond flour needs! Since I eat raw almonds with skins often, I don’t see how grinding them into flour would make them toxic. I’ve actually never heard of that before! After doing a bit of internet research, I believe the almonds you’re thinking of are called “bitter” almonds, and as I understand it, they are not the type of almonds you’ll find in any grocery store (because they’re toxic!).

          All almonds sold in the USA, even if they are labeled as “raw,” are still heat-treated before selling in a store, so I don’t think you have anything to worry about on that front, regardless of which almonds you use.

          Hope that helps! πŸ™‚

          Reply
      2. Kate

        I just found my answer to my previous post below asking which almonds to use in baking your awesome recipes! Thanks, I will be getting some slivered almonds tomorrow, Have a great weekend, and thanks for your website. I am so grateful!

        Reply
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  16. Camy

    Awesome cookies. My first Paleo recipe ever and I couldn’t be happier. I am not vegan so I made added an egg and with Kerrygold butter instead of coconut oil and I used brown rice syrup instead of maple. They are amazing. Shared with my sister who is gluten/dairy free and she is excited to try too.

    Reply
  17. Lauren

    Made these tonight and they were so good! Felt great to eat something so tasty with minimal whole food ingredients. My dad is the chocolate chip cookie lover so I make them for him all the time and he told me these were the best he’s ever had!! thank you for sharing πŸ™‚

    Reply
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    1. Megan Post author

      Yes, you can! In my experience, maple syrup results in a slightly less sweet cookie, and sometimes the resulting baked good can feel a bit “sticky.” But, it’s always delicious! πŸ™‚

      Reply
  19. kristin

    you win! i have tried multiple recipes and these cookies are the closest to non-vegan, non-paleo cookies. they are great! i can wait to try out more of your recipes. πŸ™‚

    Reply
  20. Sonya

    Megan,
    I’m baking them again. They were a hit at work but I keep on getting 13 -15 cookies instead of 24 am I missing something? I’m using a Tbs measuring spoon to scoop it. Please help

    Reply
    1. Megan Post author

      I’m using a tablespoon-size cookie scoop, which I scrape along the bowl so that it’s flattened– not a “heaping” tablespoon. Perhaps the scooper doesn’t give me the full tablespoon, since some of the dough gets stuck in the gears. I happen to like making small cookies, but if your cookies end up being bigger, that is perfectly fine!

      Reply
  21. Jessica

    Absolutely a 5 star cookie. I’m still getting over how balanced they are: plenty sweet, light texture (crispy yet soft, almost like a shortbread) and satisfying. I’ve made other recipes with almond flour and was starting to get discouraged b/c they tasted too nutty, like they had an aftertaste. And while I prefer to use unrefined sugar, I don’t care for honey in cookies or cakes. Thank you, Megan. This is the go-to cookie I’ve been looking for. I made a double batch and just added a little grape seed oil b/c I ran out of coconut oil.

    Reply
  22. Kallie

    I typically don’t comment on blogs, but now I feel compelled to! I literally make this recipe almost weekly, and everyone I know loves it so much! I’m asked to make it for get togethers, and even as gifts for people…this is the most incredible Paleo cookie recipe out there! THANK YOU SO MUCH you are one brilliant cook πŸ˜‰ Keep posting recipes like this…please!

    Reply
  23. Rosie

    Much better than expected! I had to use honey instead of maple syrup (I was out)… And I wasn’t sure they were going to turn out well – the batter was super crumbly, so I added 2 more tbsp of coconut oil and then using a cookie scoop, I mashed the batter into it to make rounded balls. The ones I mashed in like that didn’t crumble when they came out of the oven – they stuck together well.

    Reply
  24. Andree

    Great recipe, but I wish I read the comments before attempting. Definitely don’t use rice flour! The cookies had a really weird texture and were way too crumbly. Also I forgot that coconut oil goes solid really quicky, so had to add soya milk in the end to get usable dough. Can’t wait to try these again when I’ve got all the correct ingredients!

    Reply
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  26. Rowan

    These were absolutely horrible. The flour never became anything but crumbled powder. Considering the $8 worth of ingredients and the fact that it is Christmas eve, so nothing’s open, we’re completely out of luck.

    “Merry Christmas, dear daughter. Enjoy your powder”

    Reply
    1. Megan Post author

      I’m sorry to hear these didn’t work out for you. I’m not sure what you mean by “the flour never became anything but crumbled powder.” Were you making your own almond flour, and the ground almonds didn’t become fluffy enough? Or do you mean that there wasn’t enough moisture for the cookies to hold together? I’ve made these cookies many times, and this ratio of maple syrup and coconut oil (or butter) has always produced a delicious result. You can always add additional coconut oil or maple syrup if the cookie dough doesn’t look like it will hold together. I hope you and your family have a Merry Christmas, regardless!

      Reply
  27. Hillary

    thank you for this recipe. I changed it up a bit – did one cup almond meal, one cup gluten free flour from arrowhead, one cup of gluten free oats, used sunflower oil – added more to fill it out + more maple syrup. played with it a tad as I usually do and we will see how they taste as they are cooling down.

    Reply
  28. Paige

    I just had to let you know, I made these cookies for the third time tonight, and they are seriously the BEST cookies I’ve ever tasted– gluten-free or otherwise! Thank you so much for the delicious recipes.

    Reply
  29. Annabel

    No on paleo diet but awesome cookies. My husband’s favorite and kids loved it too. Very crispy cookies. Used 1/2 cup of coconut oil to help it form better. Probably could have used a little less. Kids allergic to almond so used whole wheat pastry flour. Used Agave nectar 6 Tablespoons, added 1 tablespoon of chia seeds and 1 tablespoon of flax seed ground. By the way this is my favorite cookies. Next time I’ll try adding oats.

    Reply
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  31. sabijo

    This was such a quick and yummy breakfast for both me and my toddler!To avoid chocolate overload in the morning I substituted craisins in half the batch. Thanks for the recipe. πŸ™‚

    Reply
  32. erin

    wow! i made a couple of your no grain cookie recipes before but this one takes the cake, er, cookie! this time, however, i opted for 1 1/2 cups almond meal with 1/2 cup buckwheat flour. i needed to add about 1/3 cup water to make the dough come together. along with vegan choc chips, i threw in some walnuts and ate three cookies before they were completely cool! since my dough only make 12 cookies, i will probably eat them all in a day. : )

    Reply
  33. Rachel

    Thanks for this amazing recipe Megan! These are the tastiest cookies I have tried in my 44 years of life. To take you over the moon – use all organic ingredients and substitute hazelnuts for almonds – when I eat these cookies, the world stands still.

    Reply
  34. marie

    OK, I just have to chime in here how amazing these cookies are. I call them crack cookies. They are seriously better than full sugar cookies. I LOVE these cookies. <—- understatement

    Reply
  35. Kristen

    Made these tonight and they turned out great! I was going to make a double batch to find that my dog sneaked the bag of almond flour I just bought and ate it in the backyard lol arg at least I had 2 cups of another bag left! The best part about these cookies is they are super easy πŸ™‚

    Reply
  36. Karen

    I made a batch to send to my daughter in college…she shared with all her friends…love! FINALLY, a wheat-free chocolate cookie with a cookie texture. Yum!

    Reply
  37. Mecherie

    Hi Megan.

    I can’t wait to try your recipes. I was wondering if I could substitute ghee butter in your raspberry chocolate chip muffin reccipe and in your chocolate cookie recipe. I don’t really care for coconut oil.

    Thanks.

    Reply
  38. Emily

    I made this recipe for my dad, who is on a paleo, low carb diet… He LOVED them! Even my mom and siblings who aren’t on the diet agree these are amazing! I made the almond meal myself and used butter instead of coconut oil. I have made a lot more almond meal just so I can bake these up for the family some times! P.S. my dad did NOT want to share these with his low-carb buddies!

    Reply
  39. Stephanie

    OMG! I just made these, and I didn’t have chocolate chips, all I had was lindt dark chocolate with sea salt – these are to die for!! I highly recommend the substitution too it sooooo good! Thank you for the recipe!

    Reply
  40. Susan

    Amazing recipe! Easy and delicious. Never been a fan a “faux” chocolate chip recipes but this recipe has changed my feelings on that! Love them.

    Reply
  41. Lexi

    These are delicious! I made them for my three year old to take to preschool in his lunchbox. He was so excited about his treat! Thanks for the great recipe!

    Reply
  42. Monica G

    I made these twice – once with extra nuts and chocolate chips, which crumbled up too easily and wasn’t very cookie-like. But the second time I added in a flax egg and extra almond flour, and it’s like a ‘real’ cookie! This was delicious, thanks Megan πŸ™‚ I’m definitely going to be making these more often.

    Reply
  43. Drkendrac

    I just made the paleo chip cookies and they were a big hit. I tricked my husband by saying I made vegan cookies for my 20 month old and why doesn’t he try one. He looked at them in disgust and then took a bite and said these are pretty good. He went on to eat about 3 more! I had to shut my son off after a few, he would have kept going. Yay!! cauliflower pizza is next.

    Reply
  44. Jenny

    Hi, I made these today and while the dough tasted/smelled fine, after baking, the cookies were not good. They smelled/tasted off- almost reminiscent of broccoli. Not sure if I did something wrong. I used Trader Joes almond meal. Any input would be appreciated!

    Reply
    1. Megan Post author

      How strange! I’ve never heard of that happening, and I’ve used Trader Joe’s almond meal to make them many times. Have you cooked broccoli in your oven recently? They shouldn’t taste like anything other than chocolate chip cookies!

      Reply
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  46. Cindy

    What did I do wrong? They were still crumbly even after adding quite a bit of water. Should I have used an electric mixer? I went ahead & made them, patting them into flat cookies. Thanks!

    Reply
    1. Megan Post author

      If the batter is crumbly, I’d add an extra tablespoon or two of soft coconut oil to make it hold together. The water won’t work well, since it will simply dehydrate in the oven, leaving you with a crumbly cookie. Also, make sure you are using almond flour and not a substitute? I’ve received a number of comments assuming that flours are interchangeable in recipes, and they are not.

      Reply
  47. Cindy

    Thanks, Megan. I did use almond flour & followed all of the directions….until I added the water. I will try adding more oil to see if that works…..I’m not giving up on these! πŸ™‚

    Reply
  48. Kurt

    We followed the recipe to a T. Not sure what went wrong but they were very dry and crumbled apart. My wife and I didn’t find this recipe very good. But we will continue to try more recipes!

    Reply
  49. Cindy W.

    Just made these, they are EXCELLENT! Thank you so much for sharing all of your recipes. These cookies remind me of my favorite shortbread chocolate chip cookies that I used to eat before I went grain free! Yum!

    Reply
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  51. Mandy

    WOW, I am loving your site! I just made these with my son and I can not believe how good these are! Hands down the best cookie I have ever had!

    Reply
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  53. Stephanie Mckenzie

    These cookies are so good! They are the best paleo cookies I have made! Thank you so much for the recipe!

    I am wondering if the people who had crumbly cookies packed in the almond flour. I spooned mine into the measuring cup then used my spoon handle to sweep the excess off the top. I also used refined coconut oil since I don’t like the flavor of coconut in my chocolate chip cookies….oh no, I just remembered, if I eat coconut oil or coconut products close to bed time, I have a hard time sleeping since it energizes me…oh well, it is worth it! πŸ™‚

    Reply
  54. Kim

    made these with a combo of almond flour and coconut flour & my fam went nuts for them!!!, Thanks for the great idea!

    Reply
  55. Kelly Velasquez

    Hi Megan!

    I want to try to make these cookies but I wanted to try making them with buckwheat or brown rice flour, is that possible? What in the recipe would change?

    Reply
    1. Kelly Velasquez

      And I’d also try to make them with macadamia nuts and white chocolate sorry for all the questions I am new at all this!

      Reply
    2. Megan Post author

      To use a grain-based flour like brown rice or buckwheat, I’d look for a different recipe since you can’t substitute a grain-based flour for a nut-based flour. You’ll probably need to add an egg or egg replacement, and change the ratios a bit.

      Reply
  56. Amber

    Hey there! Ok I’ve made these twice so far and I love the recipe.
    My only question is when they bake they don’t spread out. Should
    I use a bit more oil or less chocolate chips? Thanks!

    Reply
    1. Megan Post author

      You can add a little more oil to help them spread, or simply flatten them into the shape you want before baking.

      Reply
  57. S

    Wow, these were great! My 6-year-old licked the batter and devoured the cookies when they emerged from the oven. I was so happy to find this website because I was recently diagnosed with Candida overgrowth.
    These saved the day because I didn’t have to make a separate batch of cookies for the rest of the family!
    Also, I only used 2 Tablespoons of maple syrup and I used a whole dropper of liquid stevia.
    Keep the recipes coming!

    Reply
  58. kayla

    Awesome recipe, thanks. For those who are interested in using something different than almond flour, I used Bob’s Red Mill Gluten Free All Purpose Baking Flour, made out of garbanzo bean flour, potato starch, tapioca flour, and fava bean flour. I used an extra tablespoon of butter and some almond milk. They turned out great!

    Reply
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  60. Theresa

    Yet another successful recipe from your website! These were so delicious. I was worried that they’d taste strange, but they’re great! I did experience the crumbly-dough-cookie issue, and I was curious if the coconut oil is supposed to be softened, or melted. I used softened, and it seemed to have trouble blending and binding, so I thought maybe it was supposed to be melted? Would that have worked better?

    Again, great recipe. I have been so impressed with these healthy recipes that you have on your blog!

    Reply
  61. DD

    I’ve made those with honey instead of maple syrup and raisins instead of chocolate chips. They turned out great ! Can’t wait to bake them for my family πŸ™‚

    Reply
  62. Kelly

    These are fantastic…I used raw hazelnuts pulsed in the vitamix and organic brown rice syrup, and they are divine. I’m vegan and gf because of food allergies, and these have just become my go-to cookie. Thank you, thank you!!

    Reply
  63. Sarah

    I made the Paleo cookies, the sugar cookies, and the coconut macaroons last night with my newly arrived 5-lb bag of almond flour. What fun! They all turned out great, although the ‘dough’ never really formed as depicted in your photographs. It was very crumbly, but I could form them into balls with my hands. I was so chuffed they turned out so well and were so tasty! My sweet tooth is soothed at last…

    Thanks for sharing these recipes!

    Reply
  64. Kate

    WOW>> These cookies are divine! I was looking for a recipe to use up the almond flour that’s left over after making almond milk and these are PERFECT, I added a little extra coconut oil to make up for the fat content and used cacao nibs instead. They are truly delicious! And it feels so good using something that you would normally throw away. I have also tried your vegan mac’n’cheese and will never go back! We are going vegan and your website is making it very easy and enjoyable.. thanks πŸ™‚

    Reply
    1. Megan Post author

      Walnuts might be a little more oily, but I bet they’d be delicious in these cookies! Just be careful not to over-process them, or they’ll turn into a nut butter very quickly.

      Reply
  65. Mary

    OMG these were AMAZING it’s soo good but i dont feel guilty because they are healthy (healthier…) it doesnt give me that sugar coma, it’s better than ones i’ve had in France! one question – you think you can replace almond flour with coconut flour? it’s just almond flours are more expensive than coconut flour… just wondering!

    Reply
  66. Keisi

    I burned the cookies- my oven wasn’t even on 350! Ughhh πŸ™ 2 minutes too long- but they still kinda, sorta taste good.

    Reply
  67. Kelly A.

    I just tried making these with some homemade almond meal I had (made from almond milk pulp I toasted on low heat in oven and then ground up). They did not work AT ALL πŸ™ I’m guessing it was the almond meal/flour but not sure why it didn’t work using what I had. Darn. I’d love to try again if anyone has tips.

    Reply
    1. Megan Post author

      Almond meal and almond pulp leftover from making almond milk bake VERY differently, and shouldn’t be substituted for each other. The almond pulp has most of the fat removed, and becomes more like traditional flour, rather than ground almonds. If you want to use the almond pulp in a recipe in the future, I recommend trying one of my recipes that call specifically for that:

      http://detoxinista.com/2013/03/raw-cookie-dough-bites-vegan/
      http://detoxinista.com/2013/05/grain-free-fudgy-brownies/

      Reply
      1. April

        I actually made this cookie with dehydrated almond pulp from making almond milk. At first, it seems like they don’t hold together, far from a cookie dough. So i improvised and add some mashed banana and bake them in the oven for 20mins.

        They turned out really great! It tastes like eating banana bread in cookie form.

        I hope this helps. πŸ™‚

        Reply
    2. SM in NYC

      You can make almond flour from almond meal (after milking it out) by dehydrating or baking on very low heat. I’ve done it before and it comes out well. I hope it works well for this recipe too.

      Reply
  68. Christy

    I just made these and used 1/8th cup ghee and 1/8th cup coconut oil—they turned out FANTASTIC! I loved that I was able to get that buttery taste without having to worry about all the negative implications dairy has on my body. Thank you so much!

    Reply
  69. Ashley

    I really didn’t expect these to be very good. I was fully intending to buy “real” chocolate chip cookies or something highly processed today, but decided to give these a try. I made them with Enjoy Life brand chocolate chips. They’re AMAZING! I would eat these regularly. Fantastic recipe.

    Reply
  70. candice

    How many calories are in each cookie? And can you please tell me the nutritional information? Thank you πŸ™‚

    Reply
  71. Simon Tai Yip

    Great recipe …As a lifter on a Paleo lifestyle im always on the look out for tasty healthy and if possible still used for performance snacks….

    I’ve modified this by mixing chocolate whey with the coco powder.

    and presto……chocolate chip protein cookies.

    Thanks for the inspiration…..!!!

    Reply
  72. Kristyn

    I love these cookies. I’ve made them several times. I have a batch in the oven this very minute. I love how easy they are to whip together. I also use the “Enjoy Life” chocolate chips. I can’t wait to have a cookie with my coffee for breakfast tomorrow morning! πŸ™‚

    Reply
  73. Susan

    Perfection! I do worry a bit about using coconut oil as its high in saturated fat…but they’re so so good. Have made these so many times.

    Reply
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  77. Kris

    Hi there. I just made these and my husband and I loved them…However, the dough was a little crumbly for me so I am wondering how you softened your coconut oil? I had a feeling while I was mixing it all up that I didn’t soften it enough because I was nervous that I would melt it…would it be okay to melt it? Thanks

    Reply
  78. Teresa

    My husband, 6- and 3-year old daughters and I made these after dinner tonight. What a hit they were! We nearly polished off the whole batch (making me think perhaps we all saved just a little too much room for dessert – haha). Thanks for yet another fantastic recipe, Megan.

    Reply
  79. Sheetal

    Made these b4 I saw your recipe. Wish I saw this before because the other recipe asked to bake for 1-15 min and my cookies were done but the base got over done. I user coconut sugar and flax meal to replace egg. Also I added 1/4 tsp of powdered cardamom. It turned out delicious. Baked it for my diabetic mom.

    Reply
  80. Erna

    I made these for a weekend class, I used butter instead of coconut oil but otherwise followed the recipe as is. My recipe only made 16 cookies, not 24 and perhaps I ate a couple before they got to the class πŸ™‚ Anyway, I was so surprised when I had about 12 of the women come up to me to tell me how great they were. Mind you, it’s not a group that knows me except by name. I have never had such a big response to a recipe before. Will be making them for the class again next weekend and doubling the recipe. Thank you!

    Reply
  81. Lori

    Girl- I have been baking cookies for years, and they’ve always been your standard butter/flour/sugar cookies, and I am in complete SHOCK how delicious and tasty these cookies are!! Shockingly better than my all time favorite recipe (best big fat chewy chocolate chip cookies from allrecipes.com). Next time, I will add cocoa powder to make them even more chocolatey! Thanks for a delicious and easy and healthy recipe! (Oh, I used 1/4 stick of earth balance instead of coconut oil).

    Reply
  82. Terry Carrillo

    Oh my~this cookie recipe is a keeper!!! Splendid job Megan! I have searched numerous “healthy” websites to no avail, until I found your recipe and baked them….the lovely cookie aroma once again πŸ™‚ (it’s been a while since I baked my last cookie, dumped all flour years ago). The only change I made was to substitute home-made carob chips for the chocolate,the results…..delectable! Thanks again Meganβ™₯

    Reply
  83. SM in NYC

    I am going to try making these for a office holiday party. I’m making my own almond flour, and I want to add shredded coconut to it (1 part to 2 parts of almond flour). Think that’ll be OK?

    Reply
  84. Sara

    This cookie is now my family’s favorite! I like not feeling tired after eating more than two! If you love Almond Joy bars, you’ll love this cookie. They are incredibly easy to make, too. Thank you for a great recipe!

    Reply
  85. Breanne

    I just made these and they were extremely crumbly so I added an additional tablespoon of coconut oil and also 1/4 cup of granulated erythritol to help keep them together. I used a cookie scooper and packed them very tightly before placing on the baking sheet. Since these don’t really spread I then flattened them with the palm of my hand and rounded the edges with my fingers kind of like making a burger patty. They turned out AMAZING. These are really nice from the other grain-free cookies I make because these were a bit softer as my other go-to chocolate chip recipe produces crisp cookies. Thank you very much for the recipe. I love your site and have made many of your creations!

    Reply
  86. Amy

    I tried out this recipe tonight and although it is pricey.. ($10 for a bag of almond flour, $5 dark chocolate, $10 maple syrup.. etc) i think it’s absolutely worth it!

    Rather than coconut oil i used earths balance butter

    and actually added in trader joes oats with flax seed

    SOO delicious with coffee

    Reply
  87. Kristie

    I made these tonight. They were ABSOLUTELY DELICIOUS!!! We devoured them! Thanks so much for sharing your creativity and knowledge.

    Reply
  88. Marlene

    I have made these for the fourth time and they are absolutely delish. I’ve substituted the choc. chips with raisins and a couple of tablespoons of unsweetened coconut to make them SCD legal, and they turned out great. I also cut back on the honey…just 1 tbsp, and that was just fine
    . Thanks for a great recipe!

    Reply
  89. Anja

    Hi,

    Just want to tell you that I made these cookies for the first time last night and they were amazing! My husband of all people loved them (and he’s the pickiest when it comes to “healthy snacks” πŸ˜‰ haha so if he liked them then it means they’re really good. Thank you for all your recipes! I can’t wait to try the rest of them. You are very talented and I can’t wait to buy your cookbook, I hope it’s available in Canada. Thanks for sharing!!

    Reply
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  91. Sarah

    These are so good it’s almost laughable to me. Except I made them with Nature’s Harvest HONEY ROASTED sunflower seeds instead!!! Honey roasted ones are sweeter to begin with, if it matters. And I added some whole ones in for texture. Awesome! It may sound grody, but they are delicious. I used honey instead of maple syrup. Plus, I used butter so I don’t know if they’d taste different with coconut oil.

    Also, if you want normal sized cookies, make more dough than the recipe calls for. I made half the recipe and it made 8, so the full recipe would make closer to 16 than 24 cookies (normal sized, to me, any way). This is NOT a complaint! Just FYI πŸ™‚

    Reply
  92. Megan

    Okay, you are like a food genius! I have tried your chocolate coconut donuts, and even had to buy a donut pan because they are so good I will make them all the time! I also loved your pumpkin bars and I topped them with your maple pecan frosting. And last night I made these cookies and I am SO in love! Thank you for what you do! I’m trying to cut back on refined sugar and this stuff helps so much. Plus your recipes were so quick and easy to make! I can’t wait to recommend your site to all my health concious friends πŸ™‚

    Reply
  93. Anna

    I made these because my boyfriend wanted dessert and I happened to have all the ingredients on hand. Plus we both follow the Paleo diet. They were delicious!! We ate almost the entire batch in one sitting. Thanks for a great healthy recipe that satisfies my cookie craving!

    Reply
  94. Jean

    Made these along with the Choc chip peanut butter blondies. I liked those better but these were pretty good too. After they cooled I liked the MUCH better! I made these with butter to try to get as close to a “regular chocolate chip cookie” as possible for my picky family. The pickiest of all was popping them like popcorn so they didn’t last long!

    Reply
  95. VanillaMacaroon

    Ok, so I made the mistake of making these with leftover almond pulp from homemade almond milk. Definitely doesn’t work, even after I tried adjusting the amount of fat to make the batter hold together. Using almond meal seems to be a must for this recipe!! Next time Megan, I’ll make your cookie-dough bites with my almond pulp!! Have a great day πŸ™‚

    Reply
  96. Stephanie

    WOW. These cookies are AMAZING!!! I honestly feel like they could compete with many of my other favorite chocolate chip cookies. They are just good in an of themselves. They don’t have the this-is-a-replacement-for-the-thing-I-love-but-can’t-have taste. Honestly, try these. You won’t be disappointed.

    Has anyone calculated the nutrition info for these little gems?

    Reply
  97. Janet

    I love these. Make them all the time, so I came back to rate them! They are my favorite choc chip cookies. More delicious than traditional because of the nut and coconut flavors! Mmmmmm! Thank you.

    Reply
  98. Vanessa

    These were delicious and so easy! I love how your recipes use relatively few ingredients that i am likely to already have in the pantry. Thank you so much!

    Reply
  99. Mollbells

    I have made these 3 times, twice for group meetings/functions. They were loved by all!

    The first time I had heated the coconut oil a bit to melt it, and it was still warm when I stirred in the chocolate chips. They melted a bit, and the cookies turned out differently because they had melted chocolate throughout, but it was strangely delicious.

    Reply
  100. Tori Lorvig

    All I can say is that I made these yesterday, ate four today (two before breakfast and two after) and when I went running felt like superwoman. I ususally do 3.5 mi, but today I did 5.5.

    Reply
  101. Dana

    I have made these many times since I discovered the recipe in October. They are delicious. I have finally tweaked the recipe a bit to try and lower the amount of sweetener needed. I have replaced 2 of the 3T of maple syrup with 3 dates. I then tried soaking the dates in water, draining and then adding them with the vanilla and the 1T vanilla. Occasionally I need a little more liquid and I use a tablespoon or two of the date water. Anyhow, they are delicious. The dough is delish, the cookies are yummy. Every way I make these, with coconut oil or butter with or without nuts etc they are delicious. Oh and I add about 1/2 to 3/4 cup chopped walnuts. Yum. So good. Thank you for all of your great recipes.

    Reply
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  103. Maria

    I’m so excited about these! Just made a double batch. Just wanted to know how many calories,fat,fiber, etc are in these and what the serving size is? Thanks again! Also do have a cookbook and what is it called?

    Reply
  104. Amanda

    I just found out that I am allergic to almonds, and eggs…and I can’t eat gluten. πŸ™ What can I use instead of the almond flour? I see that you have chocolate chip cookies that you make with coconut flour, but you use eggs…Please help me! Thanks!

    Reply
  105. Corinne

    Loved these. Made some slight modifications: slightly less almond flour (less 2 tbsp), + 1/4 cacao powder, + 1 tbsp coconut cream, was generous with coconut oil, and a sprinkle of chia seeds. so incredible. thanks!

    Reply
  106. brigitte

    These are awesome! I used 1 cup of almond flour and 2 scoops of protein powder. I also added a little apple sauce because protein powder is a little dry. This is the first cookie I made using protein powder that wasn’t dry. Thank you!

    Reply
  107. Theresa

    This cookie recipe is amazing and so easy!

    Thank you so much for your recipes and your work to share so many of your ideas! My young daughter and I are focused on changing our food habits (which she inherited from me) and your website is such a wonderful resource for me!

    Reply
  108. Jamie Miller

    I can’t believe there is no egg in this recipe! I’m going to have to try this one out!

    faganeatspaleo.blogspot.com

    Reply
  109. malou

    i made this cookies and they were sooo good! even my daughter, who doesnt eat what i bake, loves them,

    thank you very much!

    Reply
  110. Aimee

    OMG, THESE ARE DELICIOUS!!! They taste like an almond joy. I didn’t have maple syrup so I used agave syrup and they turned out great. Thank you for this recipe!

    Reply
    1. Megan Post author

      Sure! Honey tends to be a little sweeter than maple syrup, so feel free to adjust the amount to suit your taste.

      Reply
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  112. mish

    Tried these today with leftover almond pulp from homemade almond milk and they were so crumbly that they did not hold together at all. Is this because it was fresh almond flour? I followed the directions exactly.

    Reply
    1. Megan Post author

      Yes, almond pulp leftover from making almond milk cannot be used as a replacement for almond flour in most recipes– the results are almost never good! You can see my recipes specifically developed for almond pulp by using the search bar in the right sidebar.

      Reply
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  114. Kathleen

    I adapted these for my daughter who is sensitive to salicylates and they came out fantastic! They taste a bit like granola bars but with a cookie texture. The substitutions I made are: canola oil rather than coconut oil (I might try palm shortening next time), cashew meal rather than almond meal, and replaced vanilla with additional maple syrup. I’ve been enjoying many of your recipes recently. Thanks so much!

    Reply
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  117. JMK

    These cookies are fantastic! I tripled the recipe, added 1/4 cup of sugar and 1/4 cup of applesauce to help with the “dryness factor” of using coconut flour and they were perfect! Next time I will add shredded coconut …YUM!

    Reply
    1. Megan Post author

      I’ve never tried it with ghee, but it’s worth a shot! I think the measurements would be the same.

      Reply
      1. Rebecca

        Megan, Great recipe!!

        Can you tell me the nutritional information on the cookies? Carbs , calories etc…. Thank you so much!!
        Rebecca

        Reply
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  119. Amy

    really good cookies! I made these tonight and I am happy with how quick and easy they are! I am a vegan who has celiac disease, so they are perfect for me! thanks! πŸ™‚

    Reply
  120. Leslie

    I just made these tonight and they are definitely the easiest and most delicious chocolate chip cookies ever! My husband and 3 kids gobbled them up before they even had a chance to cool completely. I used trader joes almond meal, palm shortening and raw honey. The texture was perfectly moist! Thanks for another great recipe!

    Reply
  121. Kayla

    Originally tried these as is with almond meal and fell in love. Then found out that almonds were off the table for me and switched the recipe to cashew meal from trader joes and love them even more!!! My husband and I now prefer them with the cashew meal because they are more rich and moist. Letting them cool for a bit is still necessary for stability and taste. πŸ™‚

    Reply
  122. Simone

    Thank you for this recipe and for restoring the belief in my baking and tasting skills! – After so many failed attempts to bake something yummy without dairy, sugar and gluten I just followed your instructions to the T and had the most amazing breakfast in ages. – Not planned though, I was just too overwhelmed by the taste….

    Reply
  123. Kelly

    I made these the other night and they were AMAZING. The recipe is so simple and quick to make that they are a great ‘whip it up quickly’ type of dessert/snack/sweet craving. My 7-year-old daughter loved them as well and I had to cut her off at 3 cookies πŸ™‚

    Reply
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  128. Trinity

    These cookies are fabulous! I love the texture, and the taste!
    It is not too peanut – buttery, and the choclate is perfect! I saw the recipe and I said I am gonna make this! It turned out as a keeper!

    Reply
  129. angela

    i dont have maple syrup (or honey because i was looking for it to replace the syrup) and no coconut oil, but i do have coconut oil spray, which i usually use for baking, will that do?? and what can i replace the syrup with or can i just omit

    Reply
  130. Andrea

    Definitely 5 stars. I made a double batch tonight and they are fabulous. Keep in mind they don’t spread so make sure they are flat enough like a cookie and not a round lump of dough because they will stay that way. My husband keeps coming back to eat “just one more”. Well done yet again. I can’t wait for guests in 2 to try them. I hope there are some left!

    Reply
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  132. Kiran

    I can’t wait to try these. Quick question: my coconut oil always melts DNS never remains in solid form. How much coconut oil in liquid form should I use for this?

    Reply
  133. Jess

    This recipe is absolutely amazing. I am blown away with grain free cooking thus far… I first made these precisely as intended and found that the almond meal lends to a dry cookie if you aren’t careful with the baking time. In the second batch, I used half cashew meal — AMAZING. Just the right amount of moisture and crunch. I think using all cashew meal would be great, too. I’ll try that next time πŸ™‚ Thank you!!

    Reply
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    1. Megan Gilmore Post author

      I’ve never tried using quinoa flour with these, so you’ll have to experiment and let us know!

      Reply
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  140. Melissia

    Just out of the oven and delicious (mine slightly still warm). They took 12 mins to brown. Let them sit a minute on the sheet before moving to cooling rack. I did melt the coconut oil since getting it to simply soften w/o chunks was not working. When mixing the dough, the chips got shiny and coated by the oil, making it really hard to hold it all together to keep chips and dough mixed while forming the cookies. As I tried to form them the oil literally was seeping from the cookies. More or less made balls out of them best I could and then flattened a bit on the baking sheet. I was skeptical based on how they were sharing up getting on the pan, but they are very good. Might add a little ground flax next time to off set the melted oil issue.

    Reply
    1. Valerie

      Hi Melissa,
      You might want to try Earth Balance vegan butter next time. It wont seep or coat the chips like coconut oil. You can find it at Kroger, Grubbs, or any whole foods store. Hope this helps. πŸ™‚

      Reply
  141. Kimberly

    Mine were a bit crumbly. I thought about adding a banana as a binder. Any thoughts? The crumbles tasted delicious none-the-less:)

    Reply
  142. Jen

    I absolutely LOVE these!! Just made them for the first time last night, and they have been a huge hit in our house! I made a batch of these as well as your “healthiest cookies ever”, and these are almost gone. πŸ™‚ SO easy too! Like a couple other people mentioned, I made small cookies and still didn’t get 24. Guess I will have to double the recipe next time! My husband is afraid that all of my “healthy” cookie making is still going to leave our son (almost 4) thinking he can eat cookies all the time (no mater where and what they are). I’m trying to convince him that we just need to talk about how healthy they are, include him in the process and point out the difference when exposed to others (i.e., oreos, etc).

    Reply
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  145. Jen

    I get just nearly 22 spoonful cookies on the recipe. Very delicious. The kids eat them and ask for seconds. It’s a keeper.

    Reply
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  149. Kristen

    Tried these vegan cookies last night! Instead of choc chips (didn’t have any on hand) I used 10 Tablespoons of raw cacao powder and they were amazing! The kids ate them up and so did my picky husband! Super easy and a healthier snack for the kids when the cookie craving strikes!

    Reply
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  153. Kristen

    Hi, I’m on an anti-candida and can’t have maple syrup. If I substitute xylitol in instead of maple syrup, will these still stick together well enough? Will I need to add extra liquid?

    Reply
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  156. Sheryl

    These were great! Thanks for such a quick, easy and delicious recipe. Mine took about 12 minutes to brown; next time I might pull them out a bit earlier even if they’re not browned yet.

    Reply
  157. Anna

    These cookies are officially called “Danger Cookies” in our house. Because of the very real danger that you will eat them all on the day you make them. And because they’re good enough to eat for breakfast, lunch, dinner, whenever! My 3 year old has MANY allergies and there are so very few things he can eat, but he’s always running after me asking “Mama can I have a danger cookie?” I make them ALL the time. My most picky family members LOVE them, and I LOVE to make them. THANK YOU!!! Best cookies EVER!

    Reply
  158. Cindy

    Would you say this recipe or the “Classic Chocolate Chip Cookies Grain Free” recipe on your website is better! The recipes are quite similar but the classic one has the flax egg πŸ™‚ I’m not sure which one to try!!

    Reply
    1. Megan Gilmore Post author

      You can’t really go wrong, but I usually make these or the “Gluten Free Cookies in a Jar” version on my site the most often. Happy baking!

      Reply
  159. Joy

    I’ve made this a couple times now. The last time I made it, I just added 1 egg to the recipe to give it more fluff and bind it better, which it totally did. Loved it! Wouldn’t change a thing except for the egg.

    Reply
  160. Ailene

    Mmmm!! My husband and I are LOVING these as a late-night snack! πŸ˜‰ Thank you! I just love the soft yumminess, sweet with a salty kick! Just delicious!

    Reply
    1. Megan Gilmore Post author

      They are soft in the center when cooled. Most paleo cookies get softer over time– especially if you store them in an airtight container. If you’d prefer a more crunchy cookie, I’d bake them longer at a lower temperature and store them on a plate on your counter, or in the freezer for extra crunch.

      Reply
  161. Lesley

    I’ve made this two times now (the second one is currently in the oven!). Thanks for sharing, I love it! I went with the butter instead of coconut oil because I was out, and didn’t think about omitting the salt. I tasted it right before baking and realized the mistake; I threw in a bit more maple syrup and some cocoa powder in hopes of making it edible, and I really liked the results! You must have an awesome recipe because even with my tweaks/mistakes these little cookies are wonderful!

    Reply
  162. Melissa

    Thank you so much for this recipe. My 11 year old stepdaughter was diagnosed with diabetes and celiac disease at 5 years old. I really wanted to make her some yummy chocolate chip cookies for the holidays and was nervous about trying any ol recipe. But seeing so many great reviews on your site made me feel at ease. Sure enough these cookies are as close to the real thing as they’re going to get. I used sugar-free syrup and sugar-free chocolate chips to make this recipe gluten and sugar-free.
    Thank you for a great and dependable recipe. Sugar and gluten-free isn’t cheap so not wanting money trying different recipes was import.

    Reply

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