March 10, 2015
Paleo Coconut Flour Chocolate Chip Cookies
Whip up these paleo coconut flour chocolate chip cookies in under 20 minutes. Only 1 bowl needed! They’re grain free, paleo, gluten free and dairy free.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
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So I’m back from my fabulous trip to the Bahamas, St. Thomas and St. Maarten and ready to push cookies in your face. You get me, right? I promise to chat about all the details of my trip soon. It’s been a little hard to adjust to being back home. Vacation blues means cookies are a necessity, right?
And a Twilight marathon.
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Okay, maybe that’s just me.
I stared in my cupboard craving cookies and found my bag of coconut flour that never seems to get used enough. WIN. Next I decided to start a giant cookie experiment in my food processor. Yep, whipping up baked goodies in the food processor is basically the best thing because it does the mixing for you. Thank goodness the recipe turned out because cleaning that thing isn’t ever fun; especially when I have to do it more than once.
These cookies are a dream come true for all of you gluten free and/or paleo friends. They’re probably one of the easiest cookies I’ve ever made and I love the fact that there aren’t a million ingredients.
Oh and did I mention options?! So many options to try when it comes to these cookies. Don’t you love a cookie that fits into nearly every dietary need?
What ingredients do you need to make coconut flour chocolate chip cookies?
Almond butter: If you’d like, you can use cashew butter, peanut butter or any other nut butter. Also I believe sunflower seed butter would work, however often times baked goodies can turn green when you use seed butter. Don’t worry, they’ll still be safe (and delicious) to eat!
Coconut sugar: I love using coconut sugar in my cookie recipes but you can also feel free to use honey or maple syrup; I would advise using 1/4-1/3 cup. You may also use brown sugar (but of course then they aren’t paleo). Try an organic brown sugar (the kind that’s unrefined).
Coconut flour: If you don’t have coconut flour, you can try making my grain free almond butter chocolate chunk cookies instead. They are delicious!
Chocolate: If you want to avoid chocolate, try nibs! Or you can add in shredded coconut, dried cranberries, raisins or whatever your heart desires.
Eggs: Unfortunately there are no substitutions for the eggs. You can try a flax egg, but I’m not positive if it will work. Please leave a comment if you do try flax eggs in this recipe.
I hope you absolutely love these little bites. They’re my favorite right off of the cookie sheet when they are crisp on the outside and warm on the inside. As the days pass, you’ll notice them getting softer and more cake-like in consistency.
If you have any questions about which natural sweeteners I recommend, check out my guide on unrefined sweeteners and how to bake with them.
If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. And of course be sure to follow Ambitious Kitchen on Instagram. xo!
More paleo treats you’ll love:
Paleo No Bake Cookie Dough Truffles
Chocolate Chip Coconut Flour Banana Bread
Flourless Paleo Chocolate Almond Butter Cookies
Paleo Double Chocolate Tahini Muffins
Grain Free Tahini Brownies (the best brownies I’ve ever eaten!)
Paleo Coconut Flour Chocolate Chip Cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serves 18
Whip up these coconut flour chocolate chip cookies in under 20 minutes. Only 1 bowl needed! They're grain free, paleo, gluten free and dairy free.
Ingredients
- 3/4 cup unsalted creamy almond butter
- 1/2 cup organic coconut sugar
- 2 tablespoons coconut oil, melted and cooled
- 2 eggs
- 1/4 cup coconut flour (I used Trader Joe's)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup dairy free dark chocolate chips (I used Enjoy Life)
Instructions
-
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
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In the bowl of a food processor, add in almond butter, coconut sugar and coconut oil; process until it comes together, about 1 minute. Add in eggs and process again. The dough will probably seize up at this point, but don't worry that's okay.
-
Next, add in coconut flour, baking soda and salt; process again until a dough forms. Gently fold in chocolate chips.
-
Use a cookie scoop to drop dough onto prepared cookie sheet. You can flatten dough with the palm of your hand if you'd like to have cookies like mine in the photo, or if you prefer, you can leave the dough as is and cookies will be a bit puffier.
-
Bake for 8-10 minutes or until cookies turn slightly golden brown around the edges. Allow them to cool on cookie sheet for at least 5 minutes, then transfer to a wire rack to finish cooling. Repeat with remaining dough. Makes around 20 cookies.
Recipe Notes
Check above for recipe substitutions.
Nutrition
Servings: 18 cookies
Serving size: 1 cookie
Calories: 119kcal
Fat: 8.5g
Carbohydrates: 9.8g
Fiber: 1.7g
Sugar: 7.4g
Protein: 3.5g
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174 comments
It looks so good!
1/2 ???? baking soda
I have just made a batch of these absolutely delightful cookies…yum. I made them with a combination of coconut butter almond butter and chia seeds with raw organic cocoa chips! You are the cookie queen…that’s for this wonderful recipe. Maureen
Thanks so much! 🙂
Is there a substitution for the nut butter? (Allergies) if I’m not worried about it being dairy free, can I use regular butter? Or coconut oil?
Sunbutter
How much chia seeds did you use?
Amazingly delicious! Wow, so impressed so easy.
Oooh that overhead shot! Gorgeous.
These cookies look adorable! Coconut flour cookies are definitely something I need to try one of these days, and of course your recipe is high on my list – as always!
I suspect I’ll be making these yummy-looking cookies tonight. As always, I love your gluten free recipes, especially when they include almond butter!
Oh Monique you are the cookie queen! They looks absolutely amazing and I can’t wait to try them, especially since I love coconut flour!
{Teffy’s Perks} X
I can’t wait to give these cookies a try!
Great recipie! Thank you for sharing I’ve lost over 100lbs on low carb/paleo.
I’ve been doing it for over 2 years. It was rough to get started, but I used a 21 day sugar detox program which helped a lot. Check out the reviews of it http://www.lowcarbreviewsite.com/21-day-sugar-detox/
I made these for Easter yesterday and they were a huge hit! So soft and moist and DELICIOUS! Will be making them again ASAP!
I made these for a weekend class, I used butter instead of coconut oil but otherwise followed the recipe as is. My recipe only made 16 cookies, not 24 and perhaps I ate a couple before they got to the class 🙂 Anyway, I was so surprised when I had about 12 of the women come up to me to tell me how great they were. Mind you, it’s not a group that knows me except by name. I have never had such a big response to a recipe before. Will be making them for the class again next weekend and doubling the recipe. Thank you!
http://thepaleodietfoodlist.blogspot.com/
I had to double the flour to get to the consistency of yours otherwise it would have run together
That’s unusual since coconut flour is incredibly absorbent.
I also had to double the flour, but it may have been because my almond butter was quite runny. Anyway, they still turned out delicious!
I didn’t double the flour but should have! I thought there was perhaps a mistake in the quantity because it was not cookie dough consistency and they spread so much on the cookie sheet making huge cookies. They’re almost too soft because they stick together in the container and fall apart easily. They taste yummy though! I used peanut butter instead of almond butter so maybe that’s why?
Mineneeded more coconUT flour too, but I used regular butter not almond butter (allergic) so perhaps that’s why. GREAT flavor and super easy, thank you for this recipe. I don’t like to bake but I can do this again…
I found mine to be runny, too. But, I processed it longer (a few minutes) and it thickened up.
These look deliciously amazing! Love paleo cookies even more than the “real” thing. Give my sea salt and dark chocolate chunk paleo cookies a shot 🙂
http://www.thepaleopanda.com/heavens-best-paleo-sea-salt-and-chocolate-chunk-cookies/
OUTSTANDING recipe. My entire family loves them, and they are so simple! Six stars!
I used chia seeds to replace the eggs! It turned out great! Thanks for the recipe
Please share how you used chia seeds. Soaked, amount, etc.
It would be 1 tablespoon chia seeds + 2-3 tablespoons of water.
I made these and my whole non paleo family loved them !!!
Mine were super thin, but crazy good! I don’t have a food processor so I had to use a mixer, so that is probably why. any tips for not having a food processor? Also my phone won’t let me give any stars but this is def a 5 star ⭐️⭐️⭐️⭐️⭐️
That is a LOT of sugar. Sugar content seriously needs to be cut back in recipe’s, no wonder dis-ease is rampant. Even with a Paleo cookie such as this, supposing to be healthy, has more sugar in it than flour and for the size of these cookies, that’s allot. 7.4 grams equals 2 teaspoons of sugar per tiny cookie >,< There's no way people with cancer can eat these, I know I couldn't, lest the sugar is omitted.
Sorry for this rant but, it shocks me just how much sugar is in recipes. People have gotten way to use to sweets when as babies, they never really like that sweet taste for the very first time. My kids sure didn't, I was the one that pretty much convinced them to like sweets.. oops
That’s the beauty of choice. .you can choose not to eat it . Also it’s a cookie meant as a treat not sit an eat the entirety of the batch. Just think your rant was miss placed and completely rude.
I made these with not quite 1/2 cup xylitol and added vanilla stevia – they were very good! You can do sugar subs to taste. Not sure if all stevia would be a little bitter; I usually do a mix of glycerin, xylitol and stevia.
You can scale back the sugar amount, and actually it calls for Coconut sugar, which is, believe it or not: healthier than other sugars. Plus, there’s way more sugar in the bakery goods bought at the supermarkets vs. homemade – actually made at home and not just to trick people into thinking it’s what their mother made… when I’m certain mothers didn’t use corn syrup nor high fructose corn syrup.
I opted to use Swerve instead of sugar and they turned out really good. It’s made from Erythritol and works really well as a sugar substitute in baking. We’re cutting sugar out of our diet, so things like Swerve (and whatever other brands out there you want to use) are really nice options. They don’t all bake the same, so you have to see what works best for you.
I made these with flax eggs and they were amazing!
Good to know! Thank you!
Good to know — thanks for leaving a comment!
I used chia eggs and they turned out perfect.
I have made these twice and my whole family loves them. I need to make a double batch just so I know I will have some for the next day. Thank you for the recipe!
Easy to make and delicious!
I have tried SO many paleo chocolate chip cookie recipes in the past, and none of them were any good. It was frustrating! I came across this recipe yesterday and tried it and they were delicious! I was so happy, because I expected them to be bad like all the other paleo cookies I’ve made. They definitely were not. My family and I devoured them all within the day! I made another batch today with cashew butter instead of almond butter, and they were just as good. They have a great consistency, they’re crispy on the outside and fluffy on the inside. And they taste so good! Thank you for this awesome recipe!
I made these today and they are WONDERFUL!! I had to cook them for 12 mins, but that’s expected with altitude and oven variance. They came out perfectly chewy and light. And I love that they were all made in a single bowl. Yum!!
So glad you like them! Aren’t they delish?!
You could also use xylitol for the coconut sugar… then it’s sugar free 🙂
Delicious & super easy to make! I had to make a couple of adjustments because I did not have any coconut sugar, so I had to replace it with brown sugar. I also had to add an additional 2 tablespoons of coconut flour to get the consistency right, and I did not add any chocolate chips to the dough. I baked them for 10 minutes at 375 degrees F. They came out so fluffy and soft! I will be making these again! Thank you!
I don’t have a good processor. Will mixing longer work?
You can mix these by hand if you’d like.
I was out of eggs and didn’t feel like going store when my egg order from a local would be here next day. My husband was giving me greef I hadn’t made him cookies in forever. And I wouldn’t allow any store bought in the house. Lol
so I Google Paleo Chocolate chip cookies. Yours was first on the list and had heist rating. The first batch I made with flaxseed using the messurment to equal eggs fell tiny flat. And I baked one cookie only so I could ajust. So I added what would be about half an egg more to batter. This turned out great cookies. Not sure how there supposed to be but I know this next weekend I’m going to make them with use of the egg. I also added 1 Tsp of Vanilla .
Made these yesterday! So yummy, cakey and not overly sweet!
I used hazelnut oil instead of coconut oil for another flavor (and too lazy to melt the coconut oil 😉 )… honey (1/3 cup) instead of coconut sugar since that’s what I had… didn’t have chocolate chips, so I left them out.
These are amazing but I added bacon to them! Has anyone stored them- at room temp or in refrig and for how long? Thanks
You can store them at room temp or in the fridge – up to you. They will keep well for a few days.
Do you think they will freeze well? Just made a batch and ate one – now I need to put them away for Christmas!
I also had to double the quantity of coconut flour, since my dough was way too runny. They came out amazing, but I only had enough dough for about 8 cookies (medium sized)… is that normal? Because if I divide the total calories by 8 instead of 18 it’s quite a lot!
I used a teaspoon to make the balls of dough and ended up with 20 cookies
Baked a batch tonight. Great cookie…nice treat! Very simple recipe. I ended up with 16 good sized cookies.
I made these last night and my husband and friends love them! One question — I found that they got soft the next day…how do you recommend to store them so they maintain their crisp “cookie-ness”? Will definitely keep this as my go-to choc chip recipe!
Hey Mary! I did mention that in the post itself. There’s really no way to preserve their crispness other than to enjoy them the day of.
You can try gelatin as sub for egg! Big thing in AIP world
These are so good! We are new to the paleo community, and it had been hard. It’s nice to reward ourselves with a little treat now and the, and these cookies hit the spot! ?????
Hi Monique, I love your cookies!
What kind of food processor do you recommend and what blade do you use to make the cookies? Do you use the s-blade or a dough blade?
Thanks!!
These were absolutely wonderful!! I followed the directions to the T. Only thing I substituted was pure maple syrup for the coconut sugar (didn’t have any). I didn’t flatten mine so they were puffy, but I like them that way :). I was worried they would be to nutty from the almond butter, but they sooooo aren’t. Awesome cookies! Thank you!
They look REALLY good. Do the cookies have a strong peanut butter flavor? Could I use regular butter, coconut butter, or cocoa butter instead?
Hi! No they don’t. You could use almond butter or cashew butter if you’d like.
Wow! These are really good. I substituted the 3/4 cup almond butter for 1/4 peanut butter, 1/4 coconut oil and 1/4 butter. I also added a dash of vanilla. Delicious! Also some people said they needed more coconut flour but I think the consistency is supposed to be fluffier, thinner then normal cookies sonthey probably didnt need to. Right?
And as a side note, i just found out I have gluten sensitivity(high anti gliadin antibodies) and I have only been gluten free for 3 days. I was craving cookies but don’t want to buy store bought gluten free because of bad ingredients. I also read that coconut flour is good for you so I wanted a recipe with it. At first I wasn’t going to use this recipe because I thought it would be to almond buttery but then I read other recipes saying how they will be like cake and I realized it’s probably the almond butter that makes these more dense like cookies. This was my first gluten free cookie and my first time baking with coconut flour and I’m so glad I used this recipe.
That’s so great to hear. This is one of my absolute favorite recipes (paleo wise)!
OMG. They are delectable. Thank you thank you, this is the first cookie I’ve had since going paleo. I should mention I do eat peanuts and used peanut butter instead- this recipe is perfect!!! They look just like the picture. I’m in cookie heaven.
So glad you enjoyed the cookies!
Yum! Thank you for this recipe! I substituted a heaping 3/4 cup of raw cashews (they grind quickly to very fine and then into butter with the coconut oil) and homemade chocolate chips from Chocolate Covered Katie blog. So good! One tip – if you use homemade chocolate chips like these out of coconut oil, put a few on the top of the cookie so they don’t end up melting all over the parchment paper instead of mixing in. The ones on the bottom melted everywhere.
These cookies have such good texture. That’s always been the biggest challenge with my paleo cookie recipes. Nut butter is the secret though. 🙂
This is such an easy recipe for some amazing tasting cookies.
Any substitute for almond butter or peanut butter? I don’t want them to taste like nuts.
I just made these cookies but with sunflower seed butter instead. I ate more than 20 of them in a 24 hour period! I was not prepared for them to be so addictive! I made one batch with just subbing in the sunflower seed butter and then the next batch with some vanilla, nutmeg and cinnamon. Both were great but the second batch was a bit more christmas-y.
Thank you for sharing!
OMG’sh.. these were fantastic! Even the non healthy eaters in the family enjoyed them! Ive made healthy cookie recipes before that were edible but nothing like these. I will never make regular chocolate chip cookies again! Thank you for this recipe ♡
This is my families favorite cookie recipie. I have made it over and over again and every time it’s a hit. Hands down best paelo cookie ever.
So wonderful to hear Jamie! I have a new one coming soon that I think you’ll love!
agree. way too much sugar.coockies are great but too sweet.i’d say cut in half
sorry ,meant cookies
Thank you for the coconut flour chocolate chip cookie recipe! I made them yesterday and they’re perfect! I love that they are gluten free dairy free and lower on the glycemic index. Absolutely delicious!
Your cookies were amazing!! Going paleo isn’t so bad after all … 🙂 Thanks so much for sharing this recipe!
Holy moly – SO GOOD. I couldn’t figure out how to easily measure the almond butter, so I just eyeballed it. Pretty sure I added more like a full cup. But I can’t believe these have no flour. Great recipe!
Thanks for such an awesome recipe. I used 1/4 cup maple syrup instead of coconut sugar, and instead of chocolate chips I added a mashed banana and 1/2 cup oats! I realize the oats make it non-paleo, but they are delish and perfect for breakfast on the go! Mmmm.
I subbed same amount of sunflower seed butter for almond butter so my nut-allergic son could enjoy…absolutely delicious – but BE AWARE that using Sunflower seed butter WILL make your cookies turn dark GREEN inside. I wish I could post a picture!!
This is our very first week on paleo per doc’s orders, and my Irish husband needed SOMETHING to go with his cup of tea now that traditional biscuits are out. He’s still feeling heart broken over the no potatoes, bread, and beer but we’re committed. This recipe only made 6 cookies for me…i probably made them a bit big but they smell delicious! I used a tablespoon of honey instead of the sugar, and white choc chips cuz I’d already given away all our chocolate. Forgot about the white chocolate ones:)
I am just starting the switch over to coconut flour/sugar and happened upon your recipe! Delicious !!! Huge , huge hit ! I went with the peanut butter option as I have an allergy to almonds 🙁 very tasty !
The best cookies I’ve ever made! I used Xylitol instead of sugar and chopped up some sugar-free chocolate bars (instead of using chocolate chips) to make them completely sugar-free. I didn’t need to take them out of the oven to flatten them – they were perfectly shaped and nicely “plump” after 15 minutes. Thanks for a great recipe – one I’ll be making time and time again … x
So yummy and overall easy! I’m very impressed with this recipe. I’m a Registered Dietitian and need good gluten free recipes for clients, this is a definite favorite!
I made these yesterday with peanut butter instead of almond, and think maybe next time I’d cut back a bit either on the pb or the coconut oil (I know almond butter has less fat and just didn’t think about this.) Still, these were great, and a nice treat for those of us eating low-sugar and grain-free. I’ve never been able to eat the chemical sugar substitutes so I’m always happy to find recipes with coconut sugar. Thanks for posting it!
My son is allergic to grains, eggs and peanuts. So I substituted 3 meduim bananas for the 2 eggs, and sun butter for the nut butter. They turned out great! I’m making them again today 🙂 Thanks for the recipe!
These are super delicious! My batter was pretty thick – so much so that I could roll and flatten like peanut butter cookies but I think that’s because I made a homemade almond butter (out of all the nut butters here!) and it was pretty thick. I also used flax eggs (yep, seriously out of all the things) and they turned out great. My toddler has celiac and these are PERFECT for him when he wants a special treat. THANK YOU!
I just found your site, I love it!! I made these with sunflower seed butter, the batter was not super thick so I couldn’t flatten them, but they are delicious. I want to experiment next time with maple syrup.
I tried these out, they took quite a bit longer than 8-10min in the oven (closer to 20min) but might just be my oven. They taste yummy though, you can’t go wrong with chocolate and peanut butter ?
These were a wonderful treat! Usually I can’t stop at one cookie, but these were so beautiful and complex, one was plenty! I used maple syrup as a sweetener, between 1/4-1/3c, then there was obviously more liquid, so in addition to the coconut flour, I used almond flour that I had made. For the nut butter I used cashew butter, and used part dark chocolate chips and part nibs. WONDERFUL!!! Thank you so much!
I just made these cookies and they are great. Not as sweet as Old fashioned Chocolate Chips Cookies and I like that, they are wonderful and filling! Love this recipe!
Can you freeze these. I have to make my son special treats to bring for himself when someone has a bday party at school.
wow, I used sunbutter and they have green ribbons thru them, it’s kind of pretty!!
Thank you for the nutritional information. … it’s rarely available. …
These tasted great, but the texture was a little off and I’m wondering if I did something wrong. I followed the recipe exactly except I use natural peanut butter instead of almond butter. The dough came out extremely wet and oily. Once they were baked they didn’t hold together well and were still a bit oily. I think if you’re using peanut butter you can leave the coconut oil out. In any case, thanks for the yummy recipe!
These were amazing!! Served them to kiddos and adults and they all raved over them! Had to do a few substitutions because I had less of a couple ingredients than I thought but they turned out great! Subbed one egg for a flax egg, and subbed half the almond butter with tahini. Thank you for a fabulous recipe!
Can I just say that putting the almond butter in is brilliant. It keep them moist and you don’t need as much eggs and it gives them a good flavor. To others that aren’t getting the right texture, you may need to add a little extra coconut flour because coconut flour can absorb different amounts of liquids, depending on the humidity, brand and other ingredients moisture level.
These are by far the best paleo cookies I have ever had! Thanks for the recipe! I baked mine for only 8 minutes at a lower temperature (I”m at a high altitude and things seem to burn quickly here) which left them slightly gooey in the middle. Due to a tree nut allergy I used home made peanut butter and they turned out delicious!!
Wow… Never really truly enjoyed the chocolate chip cookies I’ve made w coconut or almond or any other paleo or low carb or gluten free concoction of ingredients… Until now! Love these! I used maply syrup, added some vanilla, no salt because my almond butter was salted and I used butter instead of coconut oil… All I had for chocolate was an organic dark chocolate bar so I broke it up w a hammer 🙂 worked out great. Delicious! Thank you!
Made these tonight using Swerve ( not paleo, I know) and ghee…they we’re incredible!!!! Also, I realized at the last minute that I only had baking powder so used good ole google to figure out a baking powder to soda conversion. I’ve had a lot of failures lately with coconut flour and I am so so happy to have found this recipe. Thank you for sharing this!
Uh…sorry for the auto correct for “were”. ?
I’m making them as I type! Im so excited to taste them 🙂 lol
Very delicious!!! I just tried my first and it is so good! Chocolate chip cookies are my favorite so I don’t eat just any cookie. These are really good. I did sub the coconut sugar for honey and used regular chocolate chips because I love them but other than that I followed it exactly! thank you for this recipe! 🙂
These were delicious, light and satisfying. I did add a bit of vanilla, which I think improved the flavor.
thanks
I just made these, and they ran together. They are not fluffy, nor do they look anything like your picture. I think the coconut flour needs to be doubled. I’d try them again, but almond butter isn’t cheap….
Hello, the cookies smell fantastic, but my batter was a little soupy. Just checking that the coconut flour is indeed 1/4 c. Seems low? I’m guessing that my substituting cashew butter may have been the issue. It tends to be a runnier butter than almond butter. Thanks for any input and for putting these lovely recipes out for us to get to enjoy. Have a great day!
Hi Monique. I thought I’d report back. The cookies tasted AMAZING. I added another 1/4 c. of coconut flour. They spread out more than yours but are delicious and fluffy.
Have you tried chickpea brine for substituting eggs? I herd good things about it.
Yes I found somewhere that a quarter cup of mashed ripe banana for one whole egg works just fine and I tried it in my cookies… Perfect!
Made with PBS powder added little too much water so batter was a little runny , added 1 tbsp coconut flour. I had like 2 tbsp raw sugar and 1 tsp honey for the sweetness and it was perfect!!
Will make again thank you!!!
Just made these and they are marvellous! I cut the sugar in half and my cookies came out super soft, fluffy and lovely. I think these need to have the amount of sugar listed (unless using a strongly flavoured sub like agave, etc). They were still great but a cookie is a COOKIE! When I want sweet it better be worth it lol Great recipe, I know have a fantastic excuse to use my coconut flour 😉
I didn’t have coconut flour just raw dried coconut, so i ground it up in a coffee mill and used it and the cookies came out perfect. I think they are the best chocolate chip cookies I’ve ever had. I left the chips out of several and topped them instead with bakers coconut, these were totally delicious too! thanks for the great recipe. It will be the only chocolate chip recipe that I bake from now on. love love love these cookies!!
I’m gonna make these delish sounding and looking cookies. For the chocolate part, I’m gonna use Drink Cacoco’s Mystic Midnight Superfood Drinking Chocolate that is in the form of chocolate crumbles. It worked in another chocolate hip recipe. I like using it in coconut sugar sweetened cookies, ’cause it is also coconut sugar sweetened, and nice and dark at 80%!
Hi! I love your recipes!! I do not like nut butters that much, is there a substitute I could use or possibly just use less? Instead of eggs, could I use pumpkin as a substitute – I am all out of eggs and I hate bananas:) or use applesauce? how much? 1/4 cup of pumpkin or applesauce to replace eggs? Thank you!! 🙂
These came out great! Moist on the inside and a bit crispy on the outside. I followed the exact recipe and I was so happy to have a good paleo cookie recipe. I added some vanilla extract and 1 teaspoon of cinnamon. My kids liked them too!
Thanks!
Would adding m&m’s change to consistency? Say, Halloween colored m&ms?
nope! sounds amazing
HI,Monique I tried your cookies. I just took out almond butter or any kind. Added coco powder unsweeten one tbsp.and 1 tsp. Of vanilla. Then to thicken it up a little I added another 2tbsp of coconut flour. They were so delicious! I’m sure once I buy almond butter omg… they will be made everyday! Thank you! I can’t wait for more paleo
recipes! :)Claudia♡
I have everything but the chips.. Can I just sub cocoa powder for them?
Made these tonight with peanut butter, and a paleo Chocolate chunk recipe I found, and they turned out great! My 11 year old even liked them!
I love the almond butter in these. Makes them taste like a peanut butter chocolate chip cookie, which is my favorite!
Yum!
That’s excellent advice. Will try it for sure. I am looking forward to more articles like these and is hopeful of positive results.
Thank you for this recipe! It was simple to put together. I didn’t feel like getting my food processor dirty (Ok, didn’t feel like cleaning it) so I used muscle. Might have been a bit coarse because of the almond butter but that wasn’t really a concern. This cookie is fabulous. EXACTLY what I was craving. Husband was happy, too! This is definitely a keeper!
I just stumbled on this website looking for cookies to make with coconut flour, since I have a bag I need to use. I have never been particularly good at baking cookies but these came out perfect!!!! Firm on the outside chewy inside. Deliciousssss. Will make these again and again, thank you so much for the recipe!
I used 4 tablespoons of chia seeds soaked in around 6 tablespoons of water instead of eggs- it worked wonderfully. Lovely cookies!!
Are there any sugar-free chocolate chips out there? While I love the Enjoy Life brand, they have sugar in them.
Yes – they are “Pascha Organic Dark Chocolate Baking Chips 100% Cacao Unsweetened — 8.8 oz” – these are the only ones I have found – they do melt differently, but they are delicioius!!
Love these little cookies 🙂 I made some subs: peanut butter, Swerve, chia seeds (instead of eggs). They were tiny and cakey and so good! Making them for a second time today 🙂
Thanks for the recipe!
Turned out very yummy ,kids loved it! Me too had to double the coconut flour
Good lord! This cookies are absolutely delicious! I made these to celebrate the end of finals and I am so glad I did! Great way to end the year!
Really good I cut the sugar in half and it still is very good, didn’t notice the difference
So I am a month into this diet. I was very skeptical that it would taste like a cookie….however, I was pleasantly surprised! They were delicious! This gave me hope….that I can do this diet. My son grabbed a cookie and I held my breath. I asked him if it was good and he said YES! I was stoked! I made them for me but again I was pleasantly surprised! Cannot wait to try more of your recipes.
So I am a month into this diet. I was very skeptical that it would taste like a cookie….however, I was pleasantly surprised! They were delicious! This gave me hope….that I can do this diet. My son grabbed a cookie and I held my breath. I asked him if it was good and he said YES! I was stoked! I made them for me but again I was pleasantly surprised! Cannot wait to try more of your recipes.
I’m so glad you enjoyed these, Monica! And hope you can try out some more recipes here 🙂
Could I skip the chocolate chips and go ahead and bake with other ingredients? Please respond.
You bet!
Omg! Amazing I use peanut butter
Delicious!
Mine came out very runny.
I used butter not almond butter. I wish i could add a picture.
Hi Kristin! Be sure to use almond butter next time, and then they should be just great 🙂
My mother and I just made the recipe together, and we took the option of using maple syrup (1/4 cup) instead of the coconut sugar, and also substituted flax eggs (2 TBSP of ground flax for 5 TBSP of water until gelled) for the two eggs. We also substituted the unsulphured dried Bing cherries instead of chocolate chips. The recipe is moist and chewy and delicious, and has filled our need for something sweet…thank you so much 🙂
Amazing! So glad that you both enjoyed these (and had the chance to bake together!) 🙂
Can I used coconut butter instead of almond butter in this recipe?
Can I use coconut butter?
I would recommend sticking with almond butter or peanut butter!
You can substitute your eggs in most baking recipes with the following
1 mashed banana = 1 egg
1 tbs. of applesauce = 1 egg.
Vegan all the way!
Yes! I put together a video of some vegan egg substitutes here, too 🙂
So, I thought I’d give this a try after reading the comments butI added 1/4 c cocoa powder. They are still in the oven, but the dough is divine! I’ve been craving brownies, but without the wheat flour. Can’t wait to try them baked.
The best gluten free cookies to date!
Delicious! So glad you enjoyed!
YUM! Our toddler is whining as I type for ANOTHER cookie. They are wonderful. A few substitutions for what we had on hand, and they did come out very soft (though held together fine) and for some odd reason have a green tint to the inner cookie..any ideas why?!?! My husband thought I did a crazy spinach sneak attack hah!
I used 1/4 regular PB and 1/2 sunbutter (though it was a little runny come to think of it.)
Used 1/2 or less of the sugar
Added 1 tea vanilla and a sprinkle of cinnamon
Small handful of chia seeds for crunch
Instead of CChips, I used chunky Cacao nibs.
I do think I needed to add a tbl of coconut flour till it was a little more thick or chill before baking.
Any ideas as to why there is a greenish tint to the inner cookie?
The green is probably from the sunbutter! Sunflower seed products can turn greenish when they interact with baking soda 🙂 completely harmless!
i added gluten free oats and they turned out amazing!
Great! Love these ones.
Hello–
I’ve been looking for a cookie recipe that uses carob and coconut flour.
I was wondering if it’s possible to remove the chocolate chips from this recipe and instead use powdered carob as the ‘chocolate’ flavor? And, if possible, how much carob powder do you think I would need, and if I’d have to adjust any other measurements.
Also, is it possible to substitute flax eggs for the eggs?
Thank you!
I have not tried it with carob powder. I might suggest cacao nibs instead to replace the chocolate chips. I think flax eggs would work just fine!
Yum!! I came across this recipe hoping to use up the bag of coconut flour I rarely touch. They were delish. I don’t like to eat the hard almond butter at the bottom of the jar either, so this was a great use for the 5 almost empty jars I have lying around 😂 I just added a bit more oil!
Perfect! Totally know what you mean about the almond butter at the bottom of the jar – glad you were able to use it up! 🙂
I made this using a flax egg and used 1 tbsp of agave nectar n 1 tbsp of coconut sugar instead. Also opted out the coconut oil and OMG THESE SMELLED AND TASTED SOO GOODDD! I’ll be trying out this recipe with different Nut butters and I’m so positive that all of it will taste amazing😍😍 THANK U SO MUCHH!! ❤️
Glad those swaps worked out! 🙂
OMG this recipe is amazing. I struggle with a sweet tooth and looking for healthy alternatives. These brownies are definitely are going to be a staple in my kitchen.
Glad you found these! Perfect treat.
These are some of my favorite cookies!
These are so delicious! Thanks so much for sharing the recipe. Quick question-what’s the best way to store them? Do they need to be refrigerated because of the almond butter or is it okay to leave them at room temp?
Thanks again!
Glad you loved them! You can leave them at room temp for a few days, they should be just fine! Side note: they are also delicious straight from the freezer!
These came out amazing!! I mixed almond butter and peanut butter. I also added a dash of Maple Syrup. Soo good!
Just wondering how long they are good for? In and out of the fridge?
Perfect! The cookies should stay good for 5 days at room temperature in cooler weather. If humid, I recommend transferring cookies to the fridge in a glass container after a day or two.
Hey,
I tried your recipe with few changes . I have used Peanut butter instead of almond butter since that was the only option available at my place. Also, i have used organic brown sugar .
The cookies turned out really nice, Looked good. They are soft and chewy.
Thanks for such a quick and wonderful healthy recipe
Perfect! So glad you enjoyed!
I substituted peanut butter for the almond butter because mine had gone bad and really didn’t enjoy these cookies. It tastes like an overly moist sweet peanut butter cookie with chocolate chips.
Sorry to hear that! I’d suggest sticking with the almond butter for the right taste & texture.
Not enough flour. Sticky AF
sorry to hear you had an issue! feel free to add more coconut flour next time if you need it. The dough is rather sticky though and should bake up well. I always recommend using a cookie scoop to help.