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A warm batch of chewy, almond-forward cookies that actually feel like an honest treat without gluten or grains. These Paleo chocolate chip cookies are quietly impressive: brown-sugary edges, soft centers, and a satisfying dark-chocolate bite. They’re perfect for an afternoon pick-me-up, packing into lunchboxes, or bringing to a potluck when someone asks for “something a little cleaner.” If you love rich chocolate desserts, try this easy chocolate stout cake for another indulgent option.
Why you’ll love these Paleo Chocolate Chip Cookies
These cookies are straightforward, require no special equipment, and deliver classic choc-chip comfort using almond flour and coconut sugar. The texture, crisp at the edges and tender inside, comes from the balance of oil, almond flour, and a short chill. Make them for weeknight baking, cookie swaps, or to stash for busy mornings.
I make a double batch and hide half; these hold up beautifully and still taste freshly baked the next day.
I especially like them when I need a quick gluten-free option that doesn’t feel like a compromise.
How this recipe comes together
Start by creaming the softened refined coconut oil with coconut sugar until smooth, then stir in the egg (or flax egg) and vanilla. Fold in the dry ingredients, almond flour, baking soda, and salt, then mix in chopped dark chocolate. Chill the dough to firm up, scoop and slightly flatten the cookies, and bake at 350°F until the edges are just turning golden. Total active time is under 20 minutes plus chilling.
What you’ll need
Insert 1/2 cup (100g) refined coconut oil, softened, 2/3 cup (96 g) coconut sugar, 1 large egg or flax egg, 1 teaspoon pure vanilla extract, 1/2 teaspoon baking soda, 1/2 teaspoon sea salt, 2 1/4 cups (220g) blanched almond flour, 1 cup (6 ounces) chopped dark chocolate, and flaky sea salt for topping (optional).
Notes and substitutions:
- Refined coconut oil: neutral flavor. Use refined to avoid coconut aroma; unrefined works if you like coconut.
- Coconut sugar: provides caramel notes; brown sugar is not paleo, but can be swapped if not strict.
- Egg or flax egg: see FAQ for flax egg instructions.
- Chopped dark chocolate: 70% cacao or higher keeps it paleo-friendly. Use chips if preferred.
- Almond flour: Use blanched almond flour (not almond meal) for a lighter texture.
Step-by-step instructions
1. Cream oil and sugar: In a medium bowl, beat 1/2 cup softened refined coconut oil with 2/3 cup coconut sugar until smooth and slightly glossy.
2. Add binder: Stir in 1 large egg (or prepared flax egg) and 1 teaspoon vanilla until homogenous.
3. Combine dry ingredients: Sprinkle in 2 1/4 cups blanched almond flour, 1/2 teaspoon baking soda, and 1/2 teaspoon sea salt; mix until fully incorporated.
4. Fold in chocolate: Gently fold in 1 cup (6 ounces) of chopped dark chocolate so pieces are evenly distributed.
5. Chill the dough: Cover the bowl and refrigerate for at least 1 hour to firm the dough and prevent spreading.
6. Preheat oven: Heat oven to 350°F and line a baking sheet with parchment paper.
7. Portion cookies: Use a cookie scoop to drop dough onto the sheet, spacing 2 inches apart; press each slightly to flatten.
8. Top and bake: Optionally sprinkle flaky sea salt, then bake for about 10 minutes; watch for the edges to just begin turning golden brown.
9. Cool and set: Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Best ways to enjoy it
Serve warm with a cold glass of almond milk or coffee for breakfast on the go. For a dessert plate, add a spoonful of whipped coconut cream and a few berries. If you want a brownie-like pairing, these cookies go well next to minty sweets such as mint chocolate brownies at a dessert spread.
How to store and freeze
Room temperature: store in an airtight container for up to 3 days. Refrigeration: Keep in the fridge for up to 7 days to extend freshness. Freezer: Layer cookies between parchment and freeze in a sealed container for up to 3 months. To reheat, warm in a 300°F oven for 5–8 minutes or microwave for 10–15 seconds. Avoid overheating to preserve chewiness. Discard if you notice foul smells, visible mold, or slimy texture.
Helpful cooking tips
- Soften the coconut oil, but don’t melt it; it should be scoopable and creamy. Fully melted oil makes the dough too loose and increases the spread.
- Chill the dough: this controls spread and improves texture. Don’t skip it.
- Measure almond flour by spooning it into the cup and leveling; packing it will yield dense cookies.
- If your oven runs hot, shave 1–2 minutes off the bake time and watch the edge color for doneness.
- For even cookies, use a 1.5-tablespoon scoop so sizes bake uniformly.
Creative twists
- Vegan version: use a flax egg (1 tablespoon ground flax + 3 tablespoons water, chilled) and a vegan dark chocolate to make these fully plant-based.
- Nut-free option: replace almond flour with a paleo nut-free blend (sunflower-seed flour requires extra care, expect a greener color with baking soda).
- Add-ins: folded chopped walnuts, toasted coconut flakes, or a teaspoon of espresso powder for depth.
- Lower-sugar: Reduce coconut sugar to 1/2 cup and increase chopped chocolate to compensate for the sweetness. Try this lighter twist alongside an easy vegan chocolate mug cake for single-serve cravings.
Common questions
Q: Can I use a flax egg instead of a chicken egg?
A: Yes. Make a flax egg with 1 tablespoon ground flaxseed and 3 tablespoons water, let it gel for 5–10 minutes, then use it in place of one large egg.
Q: Can I freeze the dough or baked cookies?
A: Freeze dough balls on a tray until solid, then transfer to a bag for up to 3 months; bake from frozen, adding a minute or two. Baked cookies freeze well for up to 3 months; thaw at room temperature.
Q: Are these cookies truly paleo and gluten-free?
A: Yes. When you use almond flour, coconut sugar, and compliant chocolate, they are grain-free and gluten-free. Check chocolate labels for dairy or non-paleo additives.
Q: Why refrigerate the dough before baking?
A: Chilling firms the coconut oil so cookies spread less and develop a better edge-to-center contrast; it also helps flavors meld.
Q: Can I swap almond flour for another flour?
A: Almond flour is integral to texture; other flours will change the structure. For nut-free diets, look for tested sunflower-seed flour conversions and expect varied results.
Q: How will I know when the cookies are done?
A: Look for edges that are lightly golden while the centers still look slightly soft, they’ll set as they cool, preserving a tender middle.
Final notes: If you try the recipe, start with the base version once to understand how your oven and ingredients behave, then tweak add-ins and sugar to taste. For another indulgent, chocolate-forward dessert option, consider pairing this recipe with an extra creamy chocolate cheesecake at your next gathering.
Paleo Chocolate Chip Cookies
Ingredients
Cookie Ingredients
- 1/2 cup refined coconut oil, softened Use refined for neutral flavor.
- 2/3 cup coconut sugar Can be swapped with brown sugar if not strict.
- 1 large egg or flax egg For flax egg instructions, see FAQ.
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 1/4 cups blanched almond flour Do not use almond meal for a lighter texture.
- 1 cup chopped dark chocolate 70% cacao or higher to keep it paleo-friendly.
- Flaky sea salt, for topping Optional.
Instructions
Preparation
- In a medium bowl, beat refined coconut oil with coconut sugar until smooth and slightly glossy.
- Stir in the egg (or flax egg) and vanilla until homogenous.
- Sprinkle in the almond flour, baking soda, and sea salt; mix until fully incorporated.
- Gently fold in the chopped dark chocolate so pieces are evenly distributed.
- Cover the bowl and refrigerate for at least 1 hour to firm the dough and prevent spreading.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Use a cookie scoop to drop dough onto the sheet, spacing 2 inches apart; press each slightly to flatten.
- Optionally sprinkle flaky sea salt, then bake for about 10 minutes, watching for edges to just begin turning golden brown.
- Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
