The Best Paleo Chocolate Chip Cookies

  • Servings : 5
  • Prep Time : 45m
  • Cook Time : 12m
  • Ready In : 57m

Recipe inspired by The Detoxinista


  • 1 1/2 cups sifted blanched almond flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 tablespoons coconut oil, melted (melted, not softened)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup maple syrup
  • 1 whole egg
  • 1/2 cup Enjoy Life chocolate chips


Step 1

In a bowl, mix together your almond flour, baking soda, and sea salt. In a separate bowl mix together your melted coconut oil, vanilla extract, room temperature maple syrup, and room temperature egg. Incorporate your wet ingredients into your dry ingredients, then add your chocolate chips.

Step 2

After everything is mixed, preheat your oven to 350F and refrigerate your batter for 30 minutes.

Step 3

Once the 30 minutes are up and your oven is heated, line a cookie sheet with parchment paper and roll your dough into even balls-to whichever size you desire. I made mine pretty small.

Step 4

Put them in the oven for about 5-7 minutes, then take them out and slightly flatten them with the back of a spatula. Put them back in the oven for about 5 more minutes, or until they look done. I like to take mine out RIGHT when I see just a hint of golden brown, which is one of the best baking tips that my aunt shared with me. If you do that, they won’t look done, but they are-and they’ll be soo soft and chewy. Even after they’ve cooled off!

Step 5

Remove from the oven and set on the counter to cool.

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Recipe Comments

Comments (100)

  1. posted by eafuentes on May 22, 2012

    Can anyone shed some insight into the calories and or nutrition facts for a dish like this.

  2. posted by Shari on May 27, 2012

    I just made these and my husband and son both agree they are the best Paleo cookies I have made to date. I now have a double batch in the oven to satisfy their love of them and a post-WOD treat for tomorrow’s xFit group. Thanks!!

  3. posted by puddiecat on May 30, 2012

    Made these last night – AWESOME!

  4. posted by Jo on June 1, 2012

    I can’t keep them up to my husband and son, they just love them :)

  5. posted by karaklett on June 2, 2012

    Just made them, they are great. 407 calories a serving though. Which is about 3 cookies per serving.

  6. posted by gail67 on June 12, 2012

    These are awesome – thank you!!

  7. posted by lauries31 on June 22, 2012

    Did no one else have an issue with sifting the Almond Flour? I have NOW brand Almond Flour (thought maybe I had Meal, but no, its definitely Flour that i have) and it took me 10 min just to sift 1/2c!! I gave up after the first 1/2c because I just did not have 20 more min to spend sifting the remainder.
    Is it the brand I have?

  8. posted by TBone1620 on June 26, 2012


    I think it may be your brand? Or possibly your storing methods? I use Bob’s RedMill for all of my natural baking flours, but I keep them in the freezer until I need them. They sift out perfectly fine for me.

  9. posted by Jessie on June 26, 2012

    Are the chocolate chips special that you suggested?

  10. posted by Ann on June 30, 2012

    Wow when I saw this my first thought was are they really that good? Well they surpassed my expectiations and our children enjoyed them too. Thanks

  11. posted by jgoshia on July 3, 2012

    We really enjoyed these! I used honey instead of maple syrup and they were delicious.

  12. posted by Linda on July 9, 2012

    Great recipe!! Fast, easy, and delicious!!! Thank you do much!

  13. posted by Jen on July 10, 2012

    Amazing! Just what I needed. Easy to make, perfect cookie. Thank you for the recipe.

  14. posted by Em on July 15, 2012

    I made these this evening, but found the batter a little runny for dough… it was more the consistency of cake batter. SO… I added a little coconut flour, to quickly absorb some of the moisture…. as a result the cookies were a great consistency, but maybe not as moist as the traditional way.

    Great recipe overall… thanks for sharing!

  15. posted by Eleni on July 28, 2012

    Lauries31, it is probably the brand of almond flour you used. I made this recipe with my own almond flour that I grind with my Vitamix and then sift to make sure it’s very fine. I know a lot of people really like Honeyville, and I’ve never tried it, but I’m sure it would work great here. Another thing to make sure of is refrigerating the batter for about 30 minutes before you put the cookie dough in the oven because it helps the dough hold its shape. Hope that helps!

    – Eleni aka The Baboo

  16. posted by mell on August 4, 2012

    Can u use something instead of almond stuff nut aligy

  17. posted by Heather on August 4, 2012

    I love this recipe! I am planning on making these for lunch box treats this year. I was wondering of they would freeze ok? I have a surgery coming up and would love to have some pre-made so that store bought cookies won’t end up in their lunch boxes!!!

  18. posted by Jade on August 9, 2012

    Amazing! I prefer them over the cookies I’ve made with flour in the past! I made them twice today… Once earlier to try them with a friend of mine and then made them again after dinner for my husband and daughters! Everyone loved them! I didn’t have almond flour on hand so I used almond meal and instead of syrup, I used honey. They were still fantastic. So easy to mix, and the moisture content makes them pretty much impossible to over cook. They didn’t get crunchy as they cooled, but stayed soft and were pleasantly chewy. This is officially my go to ‘junk food’. Thanks for posting!

  19. posted by Nicole on August 17, 2012

    Could I use olive oil in this recipe?

  20. posted by kaciemcg on August 18, 2012

    I just made these cookies and they are pretty darn tasty!! These are the first paleo cookies I’ve made and I think they’re going to be tough to beat!

  21. posted by Rosa on August 21, 2012

    Wow, these were so easy to make and the end result was delicious!

  22. posted by Paula on August 26, 2012

    WOW JUST MADE EM’ they are insanely delicious!!!

  23. posted by Abbey on September 4, 2012

    These are great- I’ve been craving cookies for weeks since switching to paleo, and finally decided to track a recipe down. These are gooey, delicious and coconut-ey- I might like them more than traditional chocolate chip cookies!

  24. posted by msebob on September 5, 2012

    love these cookies! I didn’t flatten them out like the directions called for, and I made them bite size-delish for on the go snacking- found that I did have to put them in the fridge due to them being so soft

  25. posted by jessie on September 26, 2012

    loved them! loved the idea of flattening them. makes them look bigger too.. haha… i changed it up a bit and added only 1 cup of almond flour and 1/2 cup coconut flour. they turned out good, more cakey, but still a good cookie. i also try to reduce sugar wherever i can- so i only added 1/8 cup maple syrup and 1/4 cup mini chocolate chips (enjoy life) VERY GOOD! thanks!

  26. posted by PaleoMama on September 29, 2012

    Fantastic recipe! These cookies were a big hit with my family! Almost like an almond macaroon! I didn’t sift, just blended the dry ingredients. I chilled the dough in the freezer while the oven heated up then used a small ice cream scoop (1.5 tsp) to drop the dough on the parchment. Really nice golden brown after baking for 12 minutes. Didn’t press the dough down and the cookies were a bit rounder than the picture and looked great! I used a bit less than 1/3 cup honey and these were really sweet. Next time I will try a 1/4 cup honey. Thanks so much!!

  27. posted by Natalie on October 1, 2012

    This recipe lives up to its name and passed the test of non-paleo eaters, including a three year-old. I made this per the recipe except I used dark chocolate chips. Will double it next time. These are smaller sized cookies, so they go fast.

  28. posted by Stacy on October 2, 2012

    These are SUPER DELISH!!! My roommate & I recently went “Paleo” and I was very happy to discover a Paleo recipe for one of my favorite desserts. Maple syrup is extremely spendy though. I had to find a substitute for that at I was more than satisfied with the flavor, however, we only got a dozen cookies out of this recipe (and that’s going small) so I will double next time. Also, we only had almond meal and they came out great considering the flour was not blanched.

  29. posted by Hannah on October 4, 2012

    I just made these cookies for the 3rd time. The first time came out amazing! the 2nd time, I had to add a little honey to make up for the lack of syrup since I was doubling the batch, and they didn’t come out as well. Too chewy and burned more easily. I had enough syrup this time so they came out as good as the first. I make them with unblanched almond meal (from Trader Joe’s) and they still come out great. Thanks for the recipe!!!

  30. posted by Jamie on October 9, 2012

    I use Red Mill Almond Meal (almond flour) and I did notice one thing for sure, to get the right consistency I needed about 2 1/2 cups of almond flour sifted. Made it so the batter started clumping up into one large ball which is what you should go for (not runny or too sticky).

    Also, you can substitute the chocolate chips with any sort of dried fruit! We tried them with dried blueberries and they were a hit!

    Besides that, These cookies are great! I made them for a camping trip I was going on because I knew I was about to crave something sweet. I brought the leftovers home and my sister ate them up quick then came and asked me to make some more!

  31. posted by Andy Flesner on October 10, 2012

    These are the BEST paleo/primal cookies I have ever tasted! They are unbelievably fantastic! I prefer them over traditional cookies!

    I’m not kidding. I was really blown away by this recipe!

  32. posted by Amber P on October 19, 2012

    Hey, just wanted to let everyone know, if you put these in muffin papers..they make excellent muffins, no need to change the recipe either!

  33. posted by Patricia on October 21, 2012

    I made these and they were gone in 3 days. What’s not to love about them! Super easy and this recipe makes them so irresistable! I’m making a double batch as we speak. Lol

  34. posted by Patricia O on October 26, 2012

    I made these again today. What I ended up doing was making them like a double chocolate chip cookie. I added 1 tablespoon of unsweetened dark cocoa powder to my batter and mixed it in. If you have a bad sweet tooth try adding this like I did. They came out soooooo good!

  35. posted by Laura Muirhead on November 4, 2012

    I love these cookies but I find I have to cook them so much longer than the recipe calls for because even though they are golden on the top, they seem raw on the outside. Any thoughts on what I might be doing wrong?

  36. posted by anandaz on November 12, 2012

    Believe the hype. They ARE that good. I used a standard-sized cookie scoop and got exactly 12 cookies. Even my picky non-paleo fam gobbled them up.

  37. posted by Malia650 on November 28, 2012

    In love!!!! So good :)

  38. posted by Amber on December 15, 2012

    Mine turned out cakey :( I used honey because I didn’t have maple syrup. Could that have been the problem? They were good but I like a chewy cookie like the snicker doodle recipe on here. I made those and they were wonderful!

  39. posted by kasiemoffett on December 24, 2012

    Perfection! I followed the recipe exactly (except I didn’t have parchment paper so I lightly greased the cookie sheet with coconut oil) and they spread out like regular cookies while baking. I cooked until they began to get golden around the edges. We now have wonderful cookies to leave out for Santa this year! Thanks!!

  40. posted by dawn on January 13, 2013

    i dont know what happened but the batter is too thin and well I falied at baking and followed the directions on here. Total failure at baking this. I dont understand what I did wrong? They were flatter than pancakes. :(

  41. posted by jgoshia on January 23, 2013

    Ok….yeah…. These win hands down!

  42. posted by amlozano7 on February 9, 2013

    Seriously the best cookies I’ve had to date!!!!

  43. posted by bbracey27 on February 20, 2013

    I have been baking these for months now and can’t get enough of them. I strongly recommend adding 1 TBSP of Ghirardelli Natural Unsweetened Cocoa to the recipe to double the chocolate goodness.

  44. posted by Allison on March 18, 2013

    Yes, all this goodness is so true! I subbed apple sauce for all of the oil & the result was still fantastic – & fewer calories so you can eat more of ’em – ha ha! I also subbed palm/coconut sugar for 1/2 of the maple syrup. If you’ve been doing Paleo for a little while you may find them too sweet so you could probably use less sweet. I got creative & added shredded coconut & raisins to a few w/good results. So versatile! Also I have never sifted the almond flour (I order in bulk from – very reasonable) & have never put the batter in the fridge. Has anyone tried a cookie cake? If so please comment. Thanks & happy indulging!

  45. posted by louisilana on May 14, 2013

    Finally! Amazing :)

  46. posted by Maggie Cain on June 15, 2013

    Fantastic recipe. It took me about a half hour to sift my Bob’s Red Mill almond flour, and while I don’t store it in the fridge, it’s only about 2 weeks old. If I hadn’t tasted these cookies before (a friend makes them), I would have given up! But I knew the results would be worth it. However, I’m glad to see other people have made them without sifting, I’ll definitely do that next time. Thank you!

  47. posted by sswade72 on June 17, 2013

    I used unsweetened, dark chocolate coco nibs and mine came out a little bitter for my taste. I will try semi-sweet chocolate chips once before I completely scratch the recipe. My kids loved them though. :)

  48. posted by Boohoo on June 21, 2013

    Best cookies…hands down. Kids begging for another batch. Thank-you x 1000.

  49. posted by shelbyai on March 19, 2014

    Thank you for this recipe! It’s going to be harder to lose this baby weight now, but my husband and kids LOVE these cookies. They are my absolute favorite recipe so far, and we’ve tried a lot.

    I don’t normally post comments, but I thought these were wonderful and wanted to let you know.

    Here are my (lazy mama) changes:
    I didn’t sift the flour.
    I added some cinnamon, just because.
    I subbed coconut palm sugar for maple syrup. It’s way cheaper (thank you, Costco!) and still tasted great. Because of the reduction in wet ingredients, I added a little water until the consistency was right.
    I didn’t let the dough refrigerate. I had a crying baby waiting for me to get these suckers in the oven. They still came out great.
    I flattened cookies with a little parchment paper before I put them in the oven, baked for 12-13 mins.


  50. posted by ssgoodner on July 8, 2014

    I made these last night and they were REALLY good! I was pleasantly surprised. I used honey instead of syrup and I added a dash of cinnamon (because in my opinion all chocolate chip cookies need cinnamon) and they turned out great.

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