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These Paleo Chocolate Chip Cookies are the perfect way to satisfy your sweet tooth! Made with nourishing almond flour, they take just minutes to stir together and will quickly become one of your favorite chocolate chip cookie recipes.

Paleo chocolate chip cookies stacked on a baking sheet.

Ingredients You’ll Need

Paleo cookie ingredients labeled in clear glass bowls.

This gluten-free cookie recipe is made with blanched almond flour, which means the skin has been removed from the nuts before they were ground into flour. 

Your cookies will have a crispy, buttery texture when you use this type of grain-free flour, but you can use almond meal (made with whole ground almonds) if that’s what you have. Desserts made with almond meal tend to be denser and not quite as crisp, so just keep that in mind.

Maple syrup and coconut oil help to bind this recipe without using an egg or flax egg, but if you prefer to use coconut sugar as the sweetener, check out my classic almond flour cookie recipe instead. They taste like the Tollhouse cookies, only made with almond flour! 

Using coconut oil keeps this recipe dairy-free, but if you’d prefer to avoid any coconut flavor, look for refined or expeller-pressed coconut oil which has zero coconut taste. You can also use your favorite vegan butter, or real butter if you don’t need a dairy-free cookie. 

Use dark chocolate chips to keep this recipe lower in sugar, or try adding dried fruit for another variation. I like to use mini chocolate chips to distribute the chocolate flavor even more.

How to Make the Best Paleo Chocolate Chip Cookies

1. Mix. 

In a large bowl, combine the almond flour, melted coconut oil, maple syrup, vanilla extract, baking soda, and salt. Stir well until a thick cookie dough is formed. (Because this recipe is not made with traditional flour, there’s no need to whisk the dry ingredients together before adding in the liquid ingredients.)

Fold in the chocolate chips, being careful not to stir too much. Almond flour cookie dough can become oily when overmixed.

almond flour cookie dough mixed in a bowl with chocolate chips added.

2. Bake. 

Prepare a large baking sheet by lining it with parchment paper and preheat the oven to 350ºF. Use a 1-ounce cookie scoop or tablespoon to scoop the dough onto the prepared pan, about 2 inches apart from each other. You should get roughly 19 to 20 cookies from this batch. 

Use your hands to gently flatten each cookie mound, as they won’t spread much on their own. Sprinkle a little sea salt on top, if you’d like a sweet and salty cookie, then bake at 350ºF for 9 to 10 minutes, until the edges look lightly golden. 

Paleo cookie dough dropped and flattened on a baking sheet.

3. Cool. 

Once the cookies are done baking, let them cool on the pan for at least 10 minutes. They will firm up as they cool. 

The finished cookies will have a crispy edge and a slightly chewy center, reminiscent of a shortbread cookie studded with chocolate chunks.

Paleo cookies baked and cooled with one split in half on the pan.

Serve these paleo cookies warm or let them cool completely on a wire rack. They can be stored at room temperature for up to 3 days in an airtight container, but they do become softer and less crispy in that case. 

For crispier results and longer shelf life, store them in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months. 

Frequently Asked Questions

Can I use coconut flour instead of almond flour?

Nope! Coconut flour is unlike any other flour on the market and needs a totally different ratio of ingredients. Check out my coconut flour cookie recipe for guidance. 

What is the best Paleo chocolate?

I love Hu brand, which is naturally sweetened if you can find it at your local store. Otherwise, dark chocolate chips make a great lower-sugar option, or you can chop up your favorite chocolate bar. For a sugar-free option, try using crunchy cacao nibs instead.

Looking for more paleo cookie recipes? Try Almond Butter Cookies, Almond Flour Sugar Cookies, or the Healthiest Cookies Ever

Paleo chocolate chip cookies stacked on a baking sheet.

The Best Paleo Chocolate Chip Cookies

4.75 from 168 votes
Paleo Chocolate Chip Cookies have a crisp, buttery texture and come together quickly in one bowl! They are perfect for those who need to avoid eggs, gluten, or dairy.
prep10 mins cook8 mins total18 mins
Servings:19 cookies



  • Preheat the oven to 350ºF and line a baking sheet with parchment paper to prevent sticking.
  • In a medium bowl, combine the almond flour, coconut oil, maple syrup, salt, baking soda, and vanilla extract. Stir well, then fold in the chocolate chips.
  • Use a 1-ounce cookie scoop or tablespoon to drop the batter 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.
  • Bake at 350ºF for 8 to 9 minutes, or until the edges are lightly golden. The darker they get, the crispier they will be.
  • Let the cookies cool on the pan for 10 minutes, then serve warm or at room temperature. These cookies can be stored in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months. They will soften if stored at room temperature, so for the crispiest results, store them chilled.



Nutrition information is for 1 of 19 small cookies. This information is automatically calculated and is just an estimate, not a guarantee.
If you don’t love the flavor of coconut, use refined or expeller-pressed coconut oil, which will add zero coconut flavor to your cookies. Butter can also be used if you don’t need a dairy-free option.
Note: These cookies will remind you of a shortbread cookie studded with chocolate chips. For a more classic chocolate chip cookie, try Almond Flour Cookies which are made with coconut sugar and egg and have a more classic texture.


Calories: 122kcal | Carbohydrates: 7g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 0.1mg | Sodium: 60mg | Potassium: 32mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1IU | Calcium: 32mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: paleo chocolate chip cookies

If you try this paleo chocolate chip cookies recipe, please leave a comment and star rating below letting me know how you like them.

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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

  2. 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! 🙂

  3. 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!

  4. 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!

  5. 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!

  6. 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! 🙂

  7. 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!

    1. 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.

      1. 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!

  8. 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!

    1. 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!

  9. 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.

  10. 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 🙂 I’m definitely going to be making these more often.