Kirbie's Cravings

Paleo Chocolate Chip Cookies

Crispy chewy chocolate chip cookies that are also flourless, paleo and gluten free. These cookies look like they came out of a bakery but are an easy one-bowl recipe.
Stack of paleo chocolate chip cookies with more cookies in background

The key ingredient to these cookies is almond butter. Almond butter helps create the delightfully chewy texture, replaces the need for flour, and helps to bind the cookies together.
paleo cookie prep photos

Taste

Because the cookies use almond butter as the main ingredient, they do have a nutty taste. But almond butter is fairly mild in flavor and when mixed with chocolate chunks, the chocolate hides a lot of the almond butter flavor. To me, these don’t taste like almond butter cookies, instead they tasty like chewy chocolate chip cookies with nuts added to them.

Texture

When the cookies are first baked, they are crispy around the edges and soft and chewy in the middle. The cookies do lose some of that crispiness the next day and become softer.
photo of cookie that has been bitten into

Baking Tips

  • When the cookies are done, they will initially be puffy and will flatten as they cool.
  • Make sure you leave the cookies on the baking tray to cool before attempting to remove them as they are not set when they first come out of the oven.
  • While people usually like to under-bake cookies, I recommend that you actually bake them a few minutes longer past done. This will make the cookies extra crispy when they first come out, but it will also keep them from softening as much the next day. Cookies that are underbaked will soften too much the next day and will fall apart easily.
  • To keep the chocolate melty, use high quality chopped chocolate, which will melt easier.
  • Because the cookies spread so much, try to cram a lot of chocolate on the surface, otherwise the surface of your cookies will have a lot of space without chocolate on them.

close-up photo of stack of cookies

More Cookie Recipes

Video added! You can also find all my recipe videos on my youtube channel.


Paleo Chocolate Chip Cookies

Servings: 16 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Course: Dessert
Cuisine: American
These crispy chewy chocolate chip cookies are flourless, paleo and gluten free. It's a one bowl recipe and just 5 ingredients!
4.95 from 17 votes

Ingredients

  • 1 cup creamy natural almond butter
  • 1 cup coconut sugar
  • 1 large egg
  • 1 tsp baking soda
  • ¾ cup chopped dark chocolate divided

Instructions

  • Preheat oven to 350ºF. Line two baking sheets with silicone baking mats or parchment paper.
  • In a large bowl, add almond butter, sugar, egg and baking soda. Mix with a large spoon until it becomes uniform. Stir in half the chocolate.
  • Using a 1 ½ tbsp cookie scooper, scoop out balls of dough and place onto baking mats. Place 8 cookie dough balls on each sheet, in a staggered formation like photo above, to keep the cookies from touching when baking.
  • Place remaining chocolate on the surface of each cookie ball, so that the surface is covered in chocolate pieces.
  • Bake cookies 10-12 minutes. I found the cookies were just done at 10 minutes but it’s better to leave them about 2 minutes longer so that they get more crispy. The cookies soften over time so by baking them a little longer, the leftover cookies will maintain some of their crispness.
  • The cookies will initially be puffy and very soft when they come out. As they cool, they will flatten. Do not remove cookies from baking tray until cookies have cooled and set.

Notes

  • I use this brand of coconut sugar.*
  • When the cookies are done, they will initially be puffy and will flatten as they cool. Make sure you leave the cookies on the baking tray to cool before attempting to remove them as they are not set when they first come out of the oven.
  • While people usually like to under-bake cookies, I recommend that you actually bake them a few minutes longer past done. This will make the cookies extra crispy when they first come out, but it will also keep them from softening as much the next day. Cookies that are under-baked will soften too much the next day and will fall apart easily.
  • To keep the chocolate melty, use high quality chocolate, which will melt easier. Because the cookies spread so much, try to cram a lot of chocolate on the surface, otherwise the surface of your cookies will have a lot of space without chocolate on them.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Nutrition

Serving: 1cookie, Calories: 178kcal, Carbohydrates: 16g, Protein: 4g, Fat: 11g, Saturated Fat: 3g, Sodium: 112mg, Potassium: 174mg, Fiber: 1g, Sugar: 10g, NET CARBS: 15g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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59 comments on “Paleo Chocolate Chip Cookies”

  1. Excellent love it! I will frozen some of them because it’s easy to eat more than one! Thank you so much ? 

  2. Absolutely delicious!!!

  3. Could I use powder almond butter? If I can do I leave it as powder or mix it to almond butter consistency before adding to recipe?

    • I haven’t worked with powder before. But I would guess you need to mix it to almond butter consistency before using

  4. Can you use a sugar substitute in this recipe?

  5. Made these and they are yummy!! I did add 1 tsp. of vanilla and a little pink sea salt (what i had in the cabinet) My almond butter is unsalted so it was a little bland ..hence the salt 🙂

  6. We’ve made these multiple times. They’re just as good without chocolate chips and I didn’t have coconut sugar so used regular. Absolutely fav gf cookies. Were going to try subbing peanut butter next round for the almond butter and were pumped.

  7. Mine aren’t spreading out thin. What am I doing wrong? I followed the recipe twice and they didn’t spread thin by like the picture.

    • Did you make any changes to the recipe? For instance, did you reduce the sugar? If you don’t use enough sugar the cookies won’t spread. Also if your baking soda is old the cookies also won’t spread

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