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

Whenever I make a batch of these paleo chocolate chip cookies no one believes they are flourless and gluten-free. They have the same texture as regular cookies and these paleo cookies are actually easier to make. You only need five ingredients and one bowl!

  • Creamy natural almond butter
  • Coconut sugar
  • Egg
  • Baking soda
  • Chopped dark chocolate

The key ingredient to these cookies is almond butter. Almond butter helps create a delightfully chewy texture, replaces the need for flour, and helps to bind the cookies together. This is a great cookie recipe to make for someone following a Paleo diet or who is gluten-free. If you are following a keto diet you have to try my Keto Chocolate Chip Cookies.

paleo cookie prep photos

Recipe Instructions

Line a baking sheet with parchment paper or silicone baking mats.

Stir the almond butter, sugar, egg, and baking soda together in a large bowl. Fold in the chopped chocolate.

Scoop the cookie dough (I like to use a cookie scoop) and form it into balls and bake the cookies for about 12 minutes at 350°F.

Cool the cookies on the cookie sheet until they are set.

photo of cookie that has been bitten into


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.


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.

Baking Tips

  • I like to use almond butter but you can also use cashew butter. It may change the flavor so keep that in mind.
  • 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. You can use dark chocolate chips but they won’t melt as much.
  • 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.
  • Store the cooled cookies in an airtight container at room temperature.

close-up photo of stack of cookies

If you have a sweet tooth but want to stick to your diet you have to try this paleo chocolate chip cookie recipe.

More Cookie Recipes

Or try my Paleo Chocolate Pumpkin Bread!

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 19 votes


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


  • 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.


  • 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).


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

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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Recipe Rating

70 comments on “Paleo Chocolate Chip Cookies”

  1. Hi, the recipe states there are 16 servings but then only makes 8 cookies? Is the nutrition info for one of 8 or one of 16 cookies?
    Thank u!

    • The recipe makes 16 cookies – this info is at the top of the recipe card at the end of the post.

  2. So delicious! Thanks for sharing! They came exactly like your picture

  3. So delicious! Thanks for sharing! They came out exactly like your picture?

  4. Can I substitute a ‘flax egg’? For your egg

  5. This is so good. It spread like you said. Loving it. Will definitely do again!

    Btw, what is the shelf life of the cookies?

    • So glad you like the cookies! They should keep for a day or so at room temperature – keep them in an airtight container.

  6. OMG! These were absolutely delicious!!! They did not spread like in your picture but could be because I added dried unsweetened shredded coconut. I also added vanilla and almond extract. The looked like plumped chocolate chip cookies. This will definitely be my go Chocolate Chip Cookies. Thank You so much for sharing this recipe. Love it!!!

  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

  8. 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.

  9. 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 🙂

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

  11. 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

  12. Absolutely delicious!!!

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

  14. This is an awesome recipe!  It’s quick, simple and delicious!  The results are just like pictured.  Yes, I try to not add as much sugar and this still turned out awesome.  This has become me and my daughter’s go to paleo treat.  Thanx Kirbie!  

  15. can i use vegan butter instead of almond butter?

  16. These look amazing and really want to make them but have no almond butter… Would it work with peanut butter instead of almond butter?

  17. I just made these cookies and can’t believe how yummy they are. My family’s new go-to treat. Thank you so much for this easy & fabulous recipe.

  18. This is the cookie I’ve been looking for-crispy on the outside, chewy on the inside but flourless?? Didn’t think it was possible.

    Used 3/4 coconut sugar, 1/4 brown sugar, 80% dark chocolate, and sprinkled with sea salt at the end. Perfection!

  19. These cookies were awesome! I loved the texture so much! I think they could have been a little less sweet, but that might be fixed with a no-sugar almond butter. I also had to use dark brown sugar instead of coconut sugar, so that might change things. 

  20. Hello, I made these per the recipe and they were awesome. Just wondering if you have tried making these with a flax egg?  I have an egg allergy. Thank you. Lisa

  21. I cannot believe how good these taste!!!! They have the chewy/slightly crumbly texture of a meringue cookie, and they are so easy to make! The best part is they’re so filling because of the almond butter, so one cookie totally satisfies my sweet tooth. Will be my go to recipe from now on!!

  22. These were perfect! This is my new go to recipe for chocolate chip cookies.  I don’t have a cookie scooper, so I just used a spoon and formed a ball with my hands and flattened them slightly.  They turned out exactly like in the pictures. Everyone loved them! Thank you for sharing.

  23. These are delicious!! I used free2b mini chocolate chips and they turned out great! Crunchy and chewy, the perfect cookie! Thanks for a great recipe!

    • I’m so glad you enjoyed!

    • These are my go to chocolate chip cookies now! Thank you so much for the recipe! For some reason lately when I’ve been making them, they do not spread very much at all! They stay together and are pretty thick. I don’t like them like this and was wondering if you know why it started doing that? I haven’t changed ingredients in the recipe. The only thing. I can think of is that they stopped spreading out and getting thin when the weather got colder. Would that affect anything? Help! 

      • Hi, sorry to hear that they aren’t spreading as much lately. A few things I would check:
        1) baking soda. Once opened, it only lasts a few months before you need to buy a new one for baking. So don’t just rely on the expiration. This is the most likely cause of the cookies not spreading.
        2) almond butter. If your almond butter has gotten old or stiff, it would affect the cookies ability to spread. You mentioned the colder climate, which may cause your almond butter to stiffen quicker. I would recommend starting with a fresh jar.
        3) sugar. Sometimes people cut down on sugar thinking it won’t affect the recipe but sugar doesn’t just sweeten the cookies, it also helps them spread. So if you cut down on the sugar, the cookies will definitely spread less.
        4) baking pan. I’ve definitely had issues with cheaper baking pans causing cookies not to spread or heat evenly. I recommend staying away from black baking pans. I use aluminum ones by nordic ware.

        Hope that helps!

  24. Going to attempt with liquid stevia. Any experience doing this? I think the volume will definitely be different and they probably won’t caramelize like coconut sugar does but here’s to experimenting!

    • I don’t think it will work with liquid stevia. The sugar doesn’t just sweeten the cookies but also helps them spread and develop the right texture. Since liquid stevia is concentrated and only requires a few drops, I think it would only provide sweetness and not the texture the sugar provides. But good luck if you do try.

  25. Can you sub the sugar for ripe bananas? I want to make these soooo badlyyyyy. They look amazing! (I’d also have to use a vegan egg)

  26. Freeze them! Stored them in the freezer after they cooled. Stayed so damn perfect and crispy the next day. LOVED these.

  27. Very good, a little sweet but could be bc I used half maple sweetened almond butter and half regular. 

    • The maple sweetened almond butter will definitely make these sweeter, but glad you liked them!

      • Wow. Just wow. This was my first time trying a paleo friendly dessert. With a family of 6 from the ages of 6 years old to 70 years old, I was trying to find a recipe that would be paleo friendly but also enjoyable for everyone. I didn’t want anyone to feel like they were missing out on a normal dessert. When I saw this recipe I decided I would try it, and just see how it goes. I just told the family I was making homemade cookies(not that they were paleo) and everybody loved them. They said they were better than the cookies we used to make from a box. Not only did they taste amazing, but they took me less than 15 minutes to make (5 minute prep, 10 minute cooking) using ingredients I already had at the house. Very happy with this one, and will definitely be making these cookies at least once a week. Also: they were not overly nutty. I say this because I do NOT like the flavor of nuts, but I still loved these.

      • I’m so thrilled your family enjoyed these! This is one of my favorite cookie recipes. I don’t tell people they are paleo when I make them either 😉

  28. I make these all the time! they are so wonderful and take care of the sweet tooth! they do get soft the next day but still taste wonderful!! you will have no regrets!!

  29. Can these be made with chocolate chips?

    • I made these with chocolate chips and they were divine!! OMG, soooooooo good. I can’t wait to make them again

    • You can replace chopped chocolate with chocolate chips. If you are following a paleo diet, you will need to make sure they are paleo friendly chocolate chips and they will not be as melty as chopped dark chocolate

  30. OMG! These look amazing. I have to keep in mind that they are still a treat. Easy to convince myself they are healthy and eat too many

  31. Hey Kerbie
    Can I substitute Almond Bytter for Biscotti cookie spread? Or even nutella or Hazelnut Spread?

    Love you’re blog and I follow you on YouTube and Pinterest

  32. These were the BEST!! Your aftercare tips made all the difference. I ran out of coconut sugar so I used brown sugar (for the third batch – don’t judge) and they both came out great. Thank you! Thank you! Thank you!!!

  33. Can you use a different kind of sugar? would brown sugar work?