The BEST Paleo Chocolate Chip Cookies
These nutritious Paleo Chocolate Chip Cookies are packed with ingredients you’ll feel good about and are low in sugar. With just 5 key ingredients, they come together in minutes. Store these almond flour chocolate chip cookies in the freezer for quick, convenient snacks.
Healthier Chocolate Chip Cookies!
Chocolate chip cookies are a classic, particularly in the colder months when you’re spending plenty of time tucked in with a cup of coffee or tea nearby.
I went searching for the ideal healthy chocolate chip cookie—one that looked (and tasted!) like the real thing, yet stayed simple to prepare, thanks to a short list of easy-to-find, wholesome ingredients.
The moment I baked these, I realized I’d found a winner. They turn crisp along the edges, while remaining chewy in the center. A great cookie, filled with plenty of antioxidant-packed dark chocolate.
These cookies are gluten-free and paleo, made with almond flour and cashew butter for a protein-rich, low-carb foundation, then sweetened naturally using maple syrup and coconut sugar. Together, they create that brown-sugar taste that makes them feel like the original.
Also, the cashew butter is what delivers that wonderfully chewy, just-right texture!
I gave my final batch to a friend, and she gasped, “These are paleo? They taste better than a real chocolate chip cookie!”
What You’ll Need
Kitchen Tools
Chocolate Chip Cookies:
- Almond Flour (almond meal also works, though blanched almond flour results in the softest cookies).
- Cashew Butter (you can swap in almond butter, but cashew butter makes them sweeter.)
- Maple Syrup (used as the main sweetener and also helps hold the cookies together, since this recipe has no eggs! Swap honey or date syrup if preferred.)
- Coconut Sugar
- Coconut Oil (if you don’t like the flavor of coconut oil, you may use melted butter instead. Adding dairy means they’re no longer paleo.).
- Pure Vanilla Extract or Scraped Vanilla Bean (vanilla extract isn’t technically paleo because it contains alcohol. Since it’s only a small amount, I still use it. Choose a scraped vanilla bean, or skip the vanilla, if you’d rather!).
- Sea Salt and Baking Soda
- Dark Chocolate Chips (check the notes below to choose the right paleo chocolate for you!).
Are Chocolate Chips Paleo?
If you’re picturing a typical bag of semi-sweet chocolate chips, then no—they aren’t. Regular chocolate chips contain too much sugar to qualify as paleo.
That said, dark chocolate is a better fit for the paleo lifestyle, and there are now several brands producing paleo chocolate chips.
Some Paleo Choices I Recommend:
The Best Almond Flour to Use
In the past few years, almond flour has become far more common and usually costs less.
Blanched almond flour is sold at Costco in large bags, and it’s hands-down the most budget-friendly option.
Bob’s Red Mill also offers an excellent almond flour.
If you can’t find these two options, choose a blanched almond flour where the almond pieces are very uniform in size. Extra-fine almond flour will act more like regular wheat flour in baked recipes.
How to Make Paleo Chocolate Chip Cookie
Before you start: Preheat the oven to 350º F. Line a baking sheet with parchment paper, then set it aside.
Step 1: In a large bowl, combine the cashew butter, melted coconut oil, maple syrup, coconut sugar, sea salt, and baking soda. Whisk until everything is fully mixed.
Step 2: Add the almond flour and dark chocolate chips, then stir until a sticky cookie dough forms.
Step 3: Portion the cookie dough into 2-tablespoon scoops and shape them into balls. Place them on the lined baking sheet. Since these cookies won’t spread much, press them slightly into a flatter cookie shape if you prefer them less rounded. As they bake, they’ll spread and flatten a bit.
Step 4: Bake for 10 minutes, until the cookies are lightly golden. When you remove them, they won’t look very deeply browned and they’ll still feel quite soft. Let them cool for 10 minutes on the baking sheet before transferring them.
How to Store Almond Flour Cookies
These are the ideal paleo chocolate chip cookies! We love eating them warm straight from the oven (just allow 15–20 minutes to cool first!).
Let them rest for around 10 minutes before removing them from the baking tray.
Once the cookies cool completely, place them in a sealed airtight container and refrigerate for up to 10 days, or freeze for up to 3 months.
They taste great warmed up—or straight from the freezer!
FAQ and Variations for Almond Flour Chocolate Chip Cookies
Swaps for Cashew Butter: If you don’t have (or don’t want to make homemade cashew butter), use almond butter or sunflower seed butter instead. Cashew butter creates the most “classic cookie” flavor.
Can I freeze the cookie dough? Yes, absolutely! Prepare the dough, then scoop it into balls and flatten them into cookie shapes. Freeze them on a baking sheet, and once firm, move them to an airtight freezer container. When you’re ready to bake, set them on a parchment-lined baking sheet and let them thaw for about 20 minutes before baking. Fresh-baked paleo cookies whenever you want them!
Vegan Paleo Chocolate Chip Cookies: These cookies are vegan as written! Stick with coconut oil and maple syrup rather than swapping in butter or honey.
Can I make Paleo Chocolate Chip Cookies with Coconut Flour? Almond flour and coconut flour behave very differently in baking. This recipe won’t work with coconut flour. If you’re trying to find a paleo coconut flour chocolate chip cookie, I recommend testing that recipe instead.
Optional Additions
Want to change up the flavors in your cookies? Consider:
- 1/4 cup unsweetened coconut
- 1/2 cup chopped nuts, like almonds, pecans, or walnuts
- 1/2 cup unsweetened dried fruit, like raisins, dried cherries, or cranberries (make sure they are unsweetened)
- Orange zest (the zest of 1 orange)
Just toss in whatever extra ingredient you enjoy, then stir it together with the chocolate chips and almond flour!
Other Paleo Dessert Recipes:
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Paleo Chocolate Chip Cookies
These more wholesome cookies may be even better than the “real deal”! Almond flour and cashew butter give them natural sweetness while keeping them delightfully chewy. Sweetened naturally using maple syrup and coconut sugar. Check the notes for paleo chocolate chip suggestions!
Print Pin RateServings: 18 cookies
Calories: 167kcal
Instructions
Set the oven to 350 degrees F. Line a baking sheet with parchment paper, then keep it aside.
In a medium-sized mixing bowl, combine the melted (just not too hot) coconut oil, maple syrup, cashew butter, coconut sugar, sea salt, and baking soda. Whisk until smooth.
Add the almond flour and chocolate chips to the mixture, then mix until a thick, sticky batter forms.
Portion the dough into balls and arrange them on the cookie sheet. They won’t spread much, so if you want flatter, thinner cookies, press them down with damp fingers into your preferred cookie shape.
Bake for 10 minutes, or until the tops are just beginning to turn golden.
Let the cookies cool completely, and they’ll become firmer. Keep cookies at room temperature for one week. Alternatively, refrigerate them in an airtight container for up to 2 weeks, or freeze for 3 months.
Notes
Optional Additions
Want to change up the flavors in your cookies? Try:- 1/4 cup unsweetened coconut
- 1/2 cup chopped nuts, such as almonds, pecans, or walnuts
- 1/2 cup unsweetened dried fruit, such as raisins, dried cherries, or cranberries (just make sure they’re unsweetened)
- Orange zest (zest from 1 orange)
Nutrition
Calories: 167kcal | Carbohydrates: 11g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Fat, Polyunsaturated: 0.4g | Fat, Monounsaturated: 1g | Cholesterol: 0.1mg | Sodium: 57mg | Potassium: 61mg | Dietary Fiber: 2g | Sugars: 6g | Vitamin A: 1IU | Vitamin C: 0.03mg | Calcium: 48mg | Iron: 1mg
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