Cookies

Simple Paleo Chocolate Chip Cookies

5 from 1 ratings

Today we present to you chocolate chip cookies that are gluten-free, dairy-free, and grain-free, and still delicious. I really enjoying coming up with new baking concoctions for the Paleo diet, so I thought it was about time that I try to make the classic chocolate chip cookie. I made similar bars quite awhile ago, but like how the cookies turned out even better. I could not stop eating these when they were warm out of the oven, with a little almond milk served alongside for dipping. They are beyond delicious.

Simple Chocolate Chip Cookies- so delicious and ridiculously easy to make.
Serving Size
1
Calories/Serving
118

Simple Chocolate Chip Cookies- so delicious and ridiculously easy to make.



Because of the addictive nature of these cookies, I recommend making them a bit smaller in shape. They are also easier to manage when downsized a little. But the dough is perfectly adaptable to a bigger, flatter cookie if that’s what you’re going for. Large or small, you can choose to take the time to shape the dough into flat circles or just plop it right onto the baking sheet; it depends whether you care about the appearance or just the taste of the final result. They won’t change shape very much once they go in the oven. They will taste amazing no matter which way you form them.

We have been getting a few questions about where to find dark chocolate chips, since dark chocolate is more Paleo-friendly than milk chocolate. I have found a great option to be Enjoy Life Dark Chocolate Chips. If you are looking for something more accessible that can be found in the local grocery store, just buy a bar of dark chocolate and cut it up into chunks. That would make these chocolate chunk cookies instead of chocolate chip cookies I suppose, but I am positive that they would taste just as good.

fresh out of the oven

Quick tip – I have learned a good baking trick when it comes to using coconut oil. One tablespoon of coconut oil is not the same as one tablespoon of melted coconut oil, so double check your measurements before adding it to a recipe. Measure the oil after melting so you do not inadvertently add too much. This can cause the cookies to flatten.

cookies and almond milk

If the cookies survive long enough to transfer to a wire rack, meaning if you don’t eat all of them, then just a word of advice to take care during the transfer. The cookies will be soft when removed from the oven, and firm up a few minutes after cooling.

paleo chocolate chip cookies

For the cookies that survived the initial snack session right out of the oven, I stored them in a resealable bag and kept them in the refrigerator. They make a wonderful quick treat after lunch or dinner. I am left completely guilt-free after indulging in a delicious chocolate chip cookie, and it’s definitely enough to satisfy my sweet tooth.


Ingredients

    • 1 cup almond flour
    • 1/4 tsp baking soda
    • Pinch of salt
    • 1/4 cup coconut oil, melted
    • 1 tbsp honey
    • 1 tsp vanilla extract
    • 1 tbsp almond milk
    • 1/4 cup mini dark chocolate chips

Directions

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a large bowl, mix together the coconut oil, honey, vanilla, and almond milk. In a separate bowl, whisk together the almond flour, salt, and baking soda. Add the dry ingredients into the wet and stir to combine. Fold in the chocolate chips.
  2. Scoop a tablespoon of dough onto the baking sheet and form into a circle. Bake for 8-12 minutes until the bottoms are golden. Let cool for 5 minutes and then transfer to a wire rack to cool completely.

Servings

Serving Size

1

Servings/Recipe

12

Nutrition Information

Calories

118

Carbohydrates

5.6 g

Fat

10.3 g

Sugar

3.8 g

Protein

2.3 g

Fiber

1.2 g

Calories 118 kcal
Potassium 83.4 mg
Vitamin C 0 mg
Folic Acid (B9) 0.6 µg
Sodium 48.7 mg

Print Recipe

  1. so delicious! I made these twice yesterday as the first batch was pretty small, i decided to make a second batch shortly after and doubled the recipe. The cookies were very crumbly just out of the oven and even after the had cooled. I stuck the remaining cookies in the fridge overnight and now they are much more solid.

    • Hi Kate, I’m sorry to hear they were crumbly because I had not encountered that at all. Thanks for the suggestion of refrigerating the cookies though!

    • I accidentally used coconut flour (stupid me cant read well) which resulted in me using a lot more almond milk to keep everything together. Still came out a little crumbly, but I melted a little of Justin’s Almond butter on it to keep things together. It worked out in the end. Ill remake them correctly tomorrow.

  2. Thank you SO much for sharing this recipe. I had a happy accident happen. I put the chocolate chips in too soon, & when I poured the melted coconut oil into the mixture, the chocolate chips melted in. I went ahead and added more choco chips… Needless to say, my cookies ended up being chocolate chocolate chip! This is by far one of the best paleo dessert recipes I’ve ever found—even my non-paleo family members were begging me to make more! Delicious and easy! Perfect for the holiday season. Again, thank you.

  3. Hello, I came across your cool recipe through instagram. I’m not too familiar with paleo. Does this mean they are low in carbs? If so do you know how much carbs they have? I just started the keto diet and I’m obsessed with it! Haha. Thanx:)

  4. Mine all melted together in the oven and didn’t seem to set well….any suggestions? Either way the cooked mix is amazing!! I need to perfect these bad boys ..thank you!

  5. This is a great recipe! I didn’t have any chocolate chips on hand so I used raisins instead. They reminded me of these raisin cookies my mom used to make when I was little. These were so easy to whip up…definitely a new favourite in our house!

  6. We’re paleo with dairy, so I replaced almond milk for regular milk. To save the cost of coconut oil I used half coconut oil and half unsalted butter. Also, I had very few chocolate chips, so I used a combination of what I had left and chopped macadamias.

    Like others had said I found the quantity too small. I could only bake 9 cookies (and they are small). Next time I will double or triple the batch to have plenty to set aside for snacks. They took on a lovely golden colour and smell lovely, although they are very soft when first taken out of the oven, they harden up nicely after cooling for 5 minutes.

    Most importantly, they taste delicious. My husband’s exact words were “mmmmm, it tastes like something normal.” I’ll definitely be making them again. Delicious, and the macadamias add a lovely depth of flavour and crunch to the recipe. Problem: Will have trouble eating only one at a time!! 🙂

  7. Help! I just made these cookies but I thought I’d be clever and add some almond butter to the batter and that’s where it all started. The dough didn’t came together, it was really & crumbly. So I added more almond milk, no help. I’ve now added more almond butter, coconut oil, honey, & even a couple eggs. The mixture is so dry the ball of dough comes out of the oven looking the same as it went in and the cookies are crumbly and gritty. Is there anything I can do to save this huge batch of dough I’ve mutilated?

  8. Thanks for this recipie. My household loves these cookies – even my fussy 4 year old. I make a double batch of these cookies once a week. I’ve found that grounding whole almonds works best for keeping the cookie from spreading out while cooking. I also substitute the almond milk for orange juice and add a tablespoon or so of orange zest. So yummy!

  9. Just wanted to let you know that I made these cookies using coconut butter as a substitution for coconut oil, I was out of coconut oil :). I think it made the cookies even better!!! They have a buttery taste as opposed to the coconut taste that I think you get with coconut oil. I’ve made them with coconut oil too and they are delicious either way but the coconut butter…yummy!!!

  10. These are a solid recipe. I make these 1 time a week to get my sweet tooth fix. I think I will use a little less maple syrup more like 1/5c.

    My son (3) loves them too. I shared them with my co-worker and she loves them and is adding it to her whole foods recipes.

  11. These look yummy, I’m about to attempt a batch in a toaster oven! I saw your note on the coconut oil – typically, if the ingredients list says “1/4 cup melted coconut oil” that means melt before measuring, while “1/4 cup coconut oil, melted” means measure before melting. Just FYI 🙂

  12. I just made these after a quick spontaneous search for paleo chocolate chip cookies (I’m new to paleo and have’t coverted my kids yet). My three boys didn’t know they were paleo or healthier than your average cookie and asked for more! I will definitely make these again. Thanks!

  13. I made this without the almond milk and chocolate simply because I didn’t have it on hand and I was CRAVING something sweet. I also didn’t flatten the cookies like I probably should have but since it said to make “circles” I figured it really meant spheres but now I know for next time. And there will be a next time. Maybe put an almond on the top or sliced almonds mixed in the recipe to make it tastier and crunchy at the same time. This is a very versatile cookie base that doesn’t use coconut sugar. THANK YOU SO MUCH!!

    Rating: 5

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