These paleo almond flour chocolate chip cookies are soft, chewy, easy to make and made with wholesome ingredients. They’re gluten free, dairy free, and have a vegan option. I promise, you’re going to love these!
I am obsessed with these paleo cookies. Obsessed. Though I love all chocolate chip cookies if I’m being honest, but these ones really take the cake. They’re soft, chewy, perfectly chocolatey, naturally sweet, fluffy, I could go on.
Plus, they’re made with wholesome ingredients without an ounce of refined sugar or flour. One bite into these and I promise you would have no idea they’re paleo!
Personally, I like cookies that are a bit on the thicker side and very soft, almost like muffin tops. These cookies fit that bill and are not only super soft fresh from the oven, but still soft even days later.
This is all thanks to the almond flour and coconut flour which adds a lot of moisture thanks to the fat content and yields a really chewy texture.
The first step is to preheat the oven to 350 degrees Fahrenheit. While the oven is heating up, we’re going to measure out all of the wet ingredients and add them into a large mixing bowl.
Whisk together well until the nut butter is evenly mixed and the egg is broken up.
Add the dry ingredients to the bowl and mix together well with a wooden spoon or rubber spatula until a dough forms.
Next, gently fold in the chocolate chunks or chips. To “fold” them in, you’ll want to pour the chocolate chunks in all at once, and then use your spoon to scoop the batter on top and repeat this until the chocolate is well mixed in.
Use a spoon or medium cookie scoop to scoop about 1 1/2 -2 tablespoons of dough and roll into a ball using your hands. Place on a baking tray lined with parchment paper.
They will spread mostly during the final few minutes of baking, and then flatten a bit more as they cool.
Bake for 9-10 minutes for a soft and chewy cookie, or 12-13 for a crispier cookie.
The cookies will continue to harden slightly as they cool. I suggest leaving them on the baking tray to cool for about 15 minutes before transferring to a plate or other rack.
The best flour
These cookies are made with a blend of almond flour and coconut flour to keep them grain free, gluten free and paleo.
I recommend sticking with these flours in the proportions listed for best results. The coconut flour is key for making the cookies really nice and fluffy.
I don’t recommend subbing the almond flour for more coconut flour as coconut flour is very absorbent and that would change the proportions of all ingredients.
They’re sweetened with a mix of maple syrup and coconut sugar to keep them refined sugar free, but they still taste like an incredibly indulgent and sugar laden cookie!
Why didn’t they spread?
If your cookies don’t spread at all, this is likely because too much flour was added. This is why it is so important to measure properly!
Be sure to spoon and level the flour to measure. If you scoop from the bag, you may inadvertently end up with too much flour which can dry out the cookies.
Spoon the flour into the measuring cup, then level of the top with the back of a knife for best results!
If the timer is almost up and you notice they haven’t spread much, you can take the cookie sheet and slam it down on the oven rack a couple of times to encourage spreading.
How to keep cookies chewy
You probably know this by now, but I have a thing against crunchy cookies. You won’t ever find a crunchy cookie recipe on here!
These paleo chocolate chip cookies are incredibly soft and chewy, but still have those slightly crispy edges we love.
To make sure they’re ultra chewy and stay chewy, take them out of the oven closer to the 9-10 minute mark. They will be quite soft and almost still a bit doughy, but will continue to harden as they cool.
Once they’re out of the oven, leave them on the baking tray for about 10-15 more minutes and then you can safely transfer them to a plate or eat them right away (my preference)!
Frequently asked questions
Can I make them vegan?
Yes! To make these cookies vegan, you can sub the egg for a flax egg. To do so, combine 1 tbsp ground flax with 2.5 tbsp of water and set aside for about 10 minutes to thicken. Then proceed with the rest of the recipe as usual.
What chocolate is best?
I prefer chocolate chunks for this recipe because they melt into little pools of chocolate that are honestly just so good, but anything works! Chocolate chunks, chips, chopped up chocolate bar etc.
I used dark chocolate to keep these paleo, but any chocolate you have on hand works! My typical favorite for cookies is semi-sweet.
Do they keep?
These chocolate chunk paleo cookies should last in an air tight container for about 5 days. Let cool completely before storing for best results.
I like to warm them up in the microwave for a few seconds before eating so they’re good as new!
Try these cookies next!
- Chocolate Chip Banana Bread
- Almond Flour Chocolate Chip Cookies
- Grain Free Brownies
- Flourless Peanut Butter Cookies
- Vegan Pumpkin Cookies
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Paleo Chocolate Chunk Cookies
by: claire cary
- Preheat the oven to 350 degrees Fahrenheit.
- Whisk together all wet ingredients.
- Add in the dry ingredients aside from the chocolate chunks and combine with a wooden spoon.
- Fold in the chocolate chunks until evenly incorporated. Let sit in the fridge for just about 5-10 minutes to allow the flours to absorb some extra moisture. Coconut flour is very absorbent, so the dough doesn't need to chill for long.
- Use a spoon or cookie scoop and scoop the dough into about 1 1/2 to 2 inch balls. Press extra chocolate chunks or chips on top.
- Bake for 9-13 minutes (I usually do 10 for soft cookies or 11 if I want the edges slightly crunchier but still keep soft centers) and then let cool.
- The cookies will continue to harden as they cool, so if you want them to stay chewy, take them out of the oven when they still look slightly raw in the middle but have slightly golden brown edges. If you like slightly crunchier cookies, just bake for closer to 13 minutes!