Almond Butter Dark Chocolate Chip Cookies

  • Yield : About 20 cookies with a level 2 Tbsp. cookie scoop
  • Servings : 5
  • Prep Time : 10m
  • Cook Time : 12m
  • Ready In : 22m


  • 1 cup almond butter
  • 1/3 cup honey
  • 1 egg
  • 1 Tbsp. vanilla
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 2/3 cup shredded, unsweetened coconut
  • 1/2 cup dark chocolate chips


Step 1

Preheat oven to 350 degrees.

Step 2

Oil baking sheets or line with parchment paper.

Step 3

Stir together first 7 ingredients. Mix well. Make sure honey is fully incorporated.

Step 4

Add coconut and chocolate chips and mix until well combined.

Step 5

Scoop with a cookie scoop onto cookie sheets. Bake 9-12 minutes or until lightly browned.

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Recipe Comments

Comments (33)

  1. posted by Amanda on August 29, 2012

    These are awesome!!

  2. posted by joesteph00 on August 31, 2012

    So good, even my kids love them!!

  3. posted by kimberlydk on September 3, 2012

    Made these last night! They were so good! Definitely making these again!! Even the batter tasted like cookie dough

  4. posted by mtkmomma on September 9, 2012

    Excellent! Even some non paleo friends liked them. I used regular Ghiardelli dark chocolate chips and they made all the difference.

  5. posted by paleomo on September 9, 2012

    Would these work if you leave the coconut out, or does it serve some function? I’m just not a fan of shredded coconut. :-/

    • posted by Ute on September 10, 2012

      You could try, but I would likely add more almond flour then, so the consistency is still right. Would hate for the cookies to turn into a big, flat mess.

  6. posted by ahagerup on September 15, 2012

    These are a new favorite!

  7. posted by Jen on September 23, 2012

    These were quite tasty, but they didn’t flatten out like the ones in the picture. The dough is so sticky I couldn’t flatten it before baking. They came out like little rounded mounds, but yummy nonetheless. The combination of almond butter, choco chips and coconut = an “Almond Joy Cookie”!

  8. posted by mkbatchelder on October 30, 2012

    Loooove these!!! Soooo yummy!

  9. posted by John on November 5, 2012

    I consider myself a little bit of a chocolate chip snob. Lol. I love a moist, chewy cookie in the middle, with plenty of chips and a crisp edge. When I break a great cookie in half with my hands it needs to yield a little because of the edges and then bend a little then break and have chocolate ooze out. I’m so in the mood for a great cookie and this recipe does all that I mentioned above.

    They don’t spread all that much which is great and they don,t look at brown but 11 minutes is perfect for a batch of 20-24 cookies. I used finely shredded coconut from tropical traditions and for chips I use 1/4 cup toll house mini chips and then 1/2 cup ghiradelli 60%dark chips. These never make it a second day!

    One note. These cookies are not overly sweet or coconut tasting, they is why I really enjoy this recipe. Especially when you crave an original chocolate chip cookie.

  10. posted by Dawn on November 20, 2012

    In one of your comments you mention using more almond flour, but there is no almond flour in the ingredient list. Should there be?

  11. posted by Mindy on December 31, 2012

    These are so good! They came out perfectly. I will be making them again.

  12. posted by turner63 on December 31, 2012

    These are so wonderful – I used half white/ dark chocolate

  13. posted by amosannette on January 26, 2013

    Would love to try these but a full cup of almond butter? That’s a lot and almond butter is so pricey.

  14. posted by Lisa on February 1, 2013

    Hi, I’m trying these cookies for the first time, (Almond Butter Dark Choc. Chip), and I’m just making sure there is no almond flour in the recipe. It calls for a cup of almond butter…so I just want to make sure that’s right. From all the great comments it must be tho!

  15. posted by on February 14, 2013

    Where did you actually end up getting the concepts to publish ““Fast Paleo

  16. posted by Caroline on February 17, 2013

    so yummy! We chopped the coconut a little bit finer, because my family is not a big fan of coconut. It added great texture and I will be making them again soon!

  17. posted by chefcammi on March 31, 2013

    ok.. so making these (AGAIN!) and I messed up! Instead of using almond butter, I used almond flour, and instead of vanilla I used almond extract. put it in a cake pan..

    Reg. the cookies- no almond butter, so Im using cashew butter, and almond extract.. will post update :)

  18. posted by ange_giles on April 2, 2013

    These are the best!! Have made them a handful of times and they are just great :-) pity the mix doesn’t come off the spoon any easier though anyone got any tips?

  19. posted by Kristina on April 7, 2013

    Delish! I replaced the coconut with ground hazelnuts as well as added some dried cranberries (apple juice sweetened). So moist and chewy! These are not going to last long!

  20. posted by jeevan93 on April 13, 2013

    It was so yummy.. I was shocked! :)..and I will continue to make them :)!

  21. posted by LeaG12484 on May 26, 2013

    These were delicious! Except that they burn real easy! I found that mine were done in about 7-8 ,minutes. Keep a close eye on them!

  22. posted by Natalie on July 31, 2013

    These are my favorite cookies to make! And everybody who tries them loves them!

    I altered the recipe a little bit and have to share :) toast the coconut before adding to the batter, it adds a great flavor! Also, add a handful of roasted pecans! Absolutely delicious!

  23. posted by Carlyfries75 on August 28, 2013

    By far the best paleo cookie recipe and ive tried them all! these are AMAZING!! thank you

  24. posted by on May 19, 2014

    I love these I almost ate the entire batch!!!

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