Paleo Chocolate Chip Cookies (Egg-Free!)

These Paleo Chocolate Chip Cookies are naturally gluten-free and egg-free, with a crisp shortbread texture on the outside, while being tender on the inside. I love how quick and easy they are to make!

paleo chocolate chip cookies

Paleo Chocolate Chip Cookies Recipe

I originally developed this recipe years ago when I experimented with eating grain-free. I wanted to keep them egg-free so they’d be a properly combined treat, but the fact that they’re vegan and paleo-friendly is an extra perk!

paleo chocolate chip cookie dough

Over the years I’ve had a few readers mention that the dough was crumbly to work with, so I’ve tweaked my original recipe to make it a little more user-friendly. Using melted coconut oil is easy to measure, and adding an extra tablespoon of maple syrup keeps the dough moist enough to work with, without the need for eggs.

(Bonus– you can eat the cookie dough without salmonella worries!)

paleo cookies on pan

Because these Paleo chocolate chip cookies are egg-free, you’ll have to flatten the dough with your fingers to make the cookie shape you’re hoping for. They won’t spread when baked! Instead, the edges crisp up, leaving the centers nice and tender.

paleo cookie in almond milk

 

Once you’re confident with this cookie recipe, I recommend making a double batch so you can have plenty on hand when a sweet craving strikes.

We like to store ours in the freezer so they’ll last longer, and they’re even tasty (and crispier) when served cold!

stack of paleo cookies

4.74 from 119 votes
paleo cookie in almond milk
Paleo Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 

These Paleo Chocolate Chip Cookies are naturally gluten-free and egg-free, made with almond flour, coconut oil, and maple syrup. They remind me of shortbread, with chocolate chips!

Course: Dessert
Cuisine: American
Keyword: chocolate, cookies, grain free, paleo, vegan
Servings: 15 cookies
Calories: 164 kcal
Author: Megan Gilmore
Ingredients
Instructions
  1. Preheat the oven to 350F and line a baking sheet with parchment paper to prevent sticking.

  2. In a medium bowl, whisk together the almond flour, salt, and baking soda. Add in the melted coconut oil, maple syrup and vanilla extract and stir again.

  3. Fold in the chocolate chips, then drop batter by rounded tablespoons onto the prepared baking sheet. Use your fingers to flatten and shape the cookies to your liking-- they will NOT spread when baked, so make them the shape you want.

  4. Bake at 350F for 8-9 minutes, until the edges are lightly golden. The darker they get, the crispier they will be.

  5. Allow to cool on the pan for 10 minutes, then serve warm or allow to cool to room temperature. These cookies can be stored at room temperature for 24 hours, but they will start to dry out if not stored in an airtight container. For best shelf life, I recommend storing them in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months.

Per Serving: Calories: 164, Fat: 12g, Carbohydrates: 10g, Fiber: 1g, Protein: 3g

Recipe Notes:

  • Because these ingredients are nutrient-dense, I actually prefer to make smaller cookies with this recipe– closer to 20-24 for a batch. That will lower the number of calories in this recipe, if you are watching those, and the bite-sized cookies are a perfect treat without leaving you too full.
  • You can use almond meal (made from almonds ground with their skins) for a slightly more cake-like texture in these cookies.
  • If you need to make a substitution, check out the other chocolate chip cookie recipes on my website! I have chocolate chip cookie recipes made with buckwheat flour, coconut flour, oat flour, peanut butter, almond butter, and cashew butter.

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

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Comments

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!

Ashley

These are too good! Doubled the recipe and my daughter, husband, and I still ate all of them. :O

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!

Jeannie

Can I get the nutritional info please?

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.

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!

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 ๐Ÿ™‚ I’m definitely going to be making these more often.

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.

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!

    Megan

    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!

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!

    Megan

    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.

      Xenia

      I added a flax egg and a half cup of almond milk. Also squeezed them into balls and flattened them. Much better to my taste!

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! ๐Ÿ™‚

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!

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!

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!

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! ๐Ÿ™‚

Kim

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

Samantha

Just made these and they’re AMAZING! Now I have to try not to eat them all ๐Ÿ˜‰

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?

    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!

    Megan

    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.

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!

    Megan

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

Sophie

Thanks for sharing Megan!

Love these!!!!!!!

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!

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!

Anna

You can put the dough in the freezer and you have cookie dough icecream…! ๐Ÿ˜‰

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!

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 ๐Ÿ™‚

beepbeep

i replaced the coconut oil with MASHED AVOCADO & they were excellent!

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!!

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!

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 ๐Ÿ™‚

Caitlin

These are great! Do you think it would work with ground walnuts?

    Megan

    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.

      Caitlin

      Thanks ๐Ÿ™‚

Caitlin

All the recipes I have tried of yours are great and your photos are well done too!

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!

Keisi

I burned the cookies- my oven wasn’t even on 350! Ughhh ๐Ÿ™ 2 minutes too long- but they still kinda, sorta taste good.

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 ๐Ÿ™ 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.

    Megan

    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:

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

      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. ๐Ÿ™‚

    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.

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!

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.

candice

How many calories are in each cookie? And can you please tell me the nutritional information? Thank you ๐Ÿ™‚

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…..!!!

Ivonne

Will it work with coconut flour?

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! ๐Ÿ™‚

Susan

Perfection

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.

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

    Megan

    Yes, I think it would be okay to melt it!

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