Paleo Chocolate Chip Cookies Recipe

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paleo chocolate chip cookies

Gluten, Grain, Egg and Dairy Free Paleo Chocolate Chip Cookies Recipe

Yum! Nothing better than a nice warm chocolate chip cookie! and it’s healthy!

This is my favorite paleo chocolate chip cookies recipe! These were easy to make and came out soo good! Especially if you are looking for a recipe without gluten, egg or dairy in it. If you want the cookies to be dairy free, just make sure you use dairy free chocolate chips. Most food stores and almost all health food stores carry dairy free chocolate chips.

I couldn’t believe how great they came out with no eggs! After recently finding out that I am most likely allergic to eggs, this is one of the few recipes that I don’t have to add in a substitute for the eggs.

These paleo chocolate chip cookies can also be vegan! You can use either raw honey or substitute it for a mashed banana.

Almond flour is fantastic for making recipes and the recipes come out very similar to those made with typical flour.

Paleo Chocolate Chip Cookies Recipe:


  •  1 1/4 cups ground almond flour
  •  1/8 teaspoon of salt
  •  1/4 teaspoon of baking soda
  •  1/4 cup of raw honey or 1/4 cup mashed banana
  •  2 teaspoons of water
  •  1/8 cup of coconut oil (or olive oil)
  •  1/4 cup of dark chocolate chips



1. Mix all ingredients into a large bowl.
2. Place on cookie sheet and put in the oven at 325 degrees.
3. Cooking time can vary from 10-15 minutes.

Enjoy your paleo chocolate chip cookies!


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  1. says

    Wow, these look amazing!! Thanks for linking up at our Gluten Free Fridays party! Thanks for helping get our party kicked off this week! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I hope that you’ll join us this week! Cindy from

  2. Julia says

    These paleo chocolate chip cookies look so good! I can’t wait to make these. After switching my kids to a paleo diet the one thing they miss the most is good cookie recipes. I love that this paleo chocolate chip cookies recipe doesn’t have eggs or dairy, something I think my kids have a sensitivity to.

  3. Anna says

    These are the best cookies EVER!!!! I actually like them better than the regular chocolate chip cookies. I add nuts to them also…macadamia or cashew are yummy. I’ve made them 3 times now. I use the coconut oil…be sure to melt it first.

    • Lori, Health Extremist says

      I’m so glad you liked them! It’s my favorite recipe for chocolate chip cookies too! That’s a great idea to add nuts, I’ll have to try that soon. Thanks for sharing how they came out.

  4. Shanna says

    These cookies are fantastic. My family loves them! My kids (5&7) said they were the best cookies they have ever had. I did find that they seemed to stay together better when I Formed the cookies by hand, other than that I followed the recipe exactly. I’m so happy that I found a recipe that is free of all the garbage that regular cookies have but tastes equally as good if not better. Thank you for sharing!

    • Lori, Health Extremist says

      Hi Shanna, thanks for sharing how they came out. So glad your family likes them, they really are delicious!

  5. Yoli says

    Can I ask how everyone mixed in the bowl? I was mixing it with a whisk and all the ingredient was stuck inside the whisk. Making it now but the Dagoba chocolate chips were big and they didn’t mix in there so I had to put them on top instead of mixing them in the ingredients.


  6. Monica says

    These look amazing! Can I substitute coconut flour instead and will it come out the same? Just trying to cut down on some of the calories :)

    • Lori, Health Extremist says

      You can definitely substitute coconut flour, however, coconut flour is a heavier flour so you would need less of it compared to the almond flour, maybe a 1/4 of a cup less? There may be a conversion calculator you can find online.

    • Lori, Health Extremist says

      Hi Tracy, I’m not sure of the calorie count, but you could plug in the recipe ingredients into a online calculator to find out.

  7. noell says

    These look delicious. I’m going to make them tomorrow. Can I use date paste in place of honey/banana? Thank you! :)

  8. says

    I’m very pleased to uncover this web site. I wanted to thank you for your time due to this wonderful read!! I definitely loved every bit of it and I have you book marked to see new things in your web site.

  9. Jess says

    Just made these cookies, and they are sooooo good! Baking time was about double, but very worth it!

  10. Jessica says

    These tasted great! BUT came out looking nothing like the picture. They were completely flat and had a soft chewy toffee like texture. Also beware of the calories. The whole batch is 1540 cals and 113 grams of fat. So if it makes a dozen that’s about 129 cals and almost 10 grams of fat per cookie. Almond flour is just ground almonds so the flour alone per 1/4 cup is 14 g of fat and 160 cals. … Love the flavor but will look for ways to cut the calories a bit. Perhaps by mixing it with a lighter gluten free flour and less coconut oil as the almond flour has oil in it already that comes thru during baking.

    • Paul says

      Id be more worried about the sugar content than the fat. Unless your still in the dark about how the body process fats vs sugars. FAT DOES NOT MAKE YOU FAT !!! SUGARS AND OTHER CARBS MAKE PEOPLE FAT !

      • Anonymous says

        Oh no. I’m VERY aware of how sugar is processed in the body. I spent months training on the disease state, endocrinology system, drug treatments and all the comorbidities that result from diabetes. And I promise you sugar AND fat (separately and together) can make you fat. All excess calories are stored as such. And adipose cells or fat cells actually inhibit the body’s ability to properly utilize insulin. Excess sugar is infact poison to our bodies but sorry, you can’t just have tons of low carb high fat and not expect it to affect your health.

        • Robin says

          Hi, I tend to agree with you about the fat, but that is just my opinion. I don’t want to get into a debate here about whether or not fat causes fat or sugar causes fat, lol. I have high cholesterol, and my doctor told me to cut down on both fat and carbs (my total glucose number is a little high, but my A1C is very low, so I’m not pre-diabetic, but I just need to cut down on the carbs a bit).
          Anyway, has anyone tried the recipe using a very mild tasting olive oil instead of the coconut oil? If so, how did the recipe turn out? Also, if I used a gluten free baking mix (to cut down on the calories & fat), will that change the taste a lot?
          Sorry for the numerous questions. I’m not on a paleo diet, just trying to eat much healthier.

  11. Ehrin says

    Hi. Looks good. Just wondering what you use as an egg substitute in othe recipies. I have the same problem with egg allergy ( along with the dairy, wheat, etc.)

    • Lori, Health Extremist says

      Sounds just like me with my allergies! I have used bananas and apple sauce in other recipes and they turn out well.

  12. Amber says

    Making these right now! The recipe really is missing vanilla. I also added some coconut flakes and used grassfed butter. The batter is delicious so hoping they turn out! I can’t eat eggs or wheat so it’s nice to bake something I can eat.

  13. Heather says

    Surely I can’t be the only one who could not get this batter to stick together?!? The choc chips slide ride out and it was very hard to form a cookie shape. What am I doing wrong?!? Thanks :)

  14. RobinT says

    These cookies are incredibly delicious! Has anyone tried making them with olive oil instead of coconut oil, and if so, do they taste as good?

  15. Laura Moore says

    I added 1 tsp vanilla extract and used maple syup instead of honey and carob chips instead of chocolate…and they turned out great!!!!

  16. elizabeth says

    i just made these cookies with olive oil and did the breakdown of nutrition information. for me, this batch made 22 small cookies. that being said, here is my breakdown:

    71.8 calories
    5.3 g fat
    0 cholesterol
    27.5 mg sodium
    6.1 carbs
    4.4 g sugar
    1.4 g protein

    i’m gonna go ahead and say this is a winner in the cookie department! although the texture is much different than “real” chocolate chip cookies, this is a great alternative and great fix to your sweets craving. my cookies were small so they only needed about 8 minutes in the oven with 2-3 minutes to cool then were transferred to a wire rack.

    thanks for the recipe!

  17. says

    I LOVE these cookies. I am insulin resistant so I am following low carb….not Paleo. I substituted Butter for the Coconut Oil…….I do use coconut oil but I was out so I used butter. Also, I substituted sugar free honey for the honey. They turned out beautiful. By far the best low carb chocolate chip cookie recipe I have tried……..This one is a keeper…..Thank you!

  18. alex says

    I used coconut flour instead of almond flour/meal and they wouldn’t hold together :-( It still tasted alright but can anyone tell me why they broke apart, I did everything else on the recipe!

    • Lori Klein says

      For most recipes coconut flour and almond flour can’t be substituted for one another. Coconut flour is a heavier flour and usually you need to cut the amount of flour down, maybe to half?

  19. Rebecca in TX says

    These are amazing! Especially right out of the oven! I can never manage to make a recipe without subs, so I did a banana/honey combo for the sweetener, subbed bacon grease for the coconut oil, threw in roughly a tsp of vanilla extract and mixed all the liquids up on the plate where I mashed the banana before combining it with all the dry. I can’t wait to make these into ice cream sandwiches with some paleo Chunky Monkey Ice Cream!

  20. Laurie says

    I would like to make multiple batches of these cookies for a picnic. Do you know if they freeze well because I would like to make them in advance. Thanks!

  21. Cristina Capp says


    Thank you for this great recipe. I made these cookies twice and I used different almond flower both times. The first one was Bob’s Red Mill – the flower is very fine and they came out good but not as crunchy or chunky as they came out the second time with almond flower from Trader Joe’s. However I would like to try it again with my own almond (blending almonds into flower consistency, I do have a Vitamix). These cookies are amazing and I love the that they are so healthy.. I’m curious though about which almond flower you used and also if I make my own almond flower do you recommend I soak the almonds overnight or just blend then dry? Should they be with or without their skin? Thank you Lori!

    • Lori says

      So glad you liked them! Thanks for sharing your results. I use Bob’s Red Mill too. I haven’t tried making my own almond flour. But, if I did, I would soak them overnight in a bowl of water. Then the next morning have them dry and blend them.


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