Go Back Email Link
+ servings
A grain-free paleo chocolate chip cookie on a plate next to a glass of milk.

Paleo Almond Flour Chocolate Chip Cookies

Sandi Gaertner
A delicious paleo chocolate chip cookie recipe. Totally grain free, and made healthier with almond flour. No refined sugars.
5 from 23 votes
dairy free allergen icon
gluten free allergy icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 35 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 24 cookies
Calories 171 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

  • ¼ cup coconut flour
  • 1 cup almond flour
  • ½ teaspoon baking soda
  • teaspoon salt
  • cup unsweetened shredded coconut
  • ¾ cup coconut sugar
  • 1 cup coconut oil
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • cup pecans or another type of nut
  • cup chocolate chips

Instructions
 

  • Preheat the oven to 350º F. Line a cookie sheet with parchment paper.
  • In a large bowl, add the dry ingredients. Mix well.
  • In a small microwave-safe bowl, melt the coconut oil. Do not overheat. 
  • In another bowl, add the eggs and vanilla. You will need to temper the egg mixture so the coconut oil doesn't cook the eggs. To do this, add a tablespoon of coconut oil to the egg mixture, whisking the whole time. Add another tablespoon and repeat. Once you have added 4 tablespoons, pour the rest of the coconut oil in. 
  • Pour the wet ingredients into the dry ingredients and mix well.
  • Use a cookie scoop to drop cookie dough balls onto a baking sheet. Press down slightly with the back of the scoop.
  • Bake for 10 minutes. Remove the cookies and cool on a cooling rack.

Notes

  1. I recommend using almond flour in place of almond meal. It is less gritty.
  2. To make this recipe fully paleo, use Lily's Sugar-Free Chocolate Chips. They are sweetened with Stevia instead of sugar.
  3. Store these cookies in an airtight container. They will keep fresh in the refrigerator for up to 4 days. You can also freeze these cookies in a freezer safe container or freezer bag.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 171kcalCarbohydrates: 9gProtein: 2gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 21mgSodium: 58mgPotassium: 28mgFiber: 2gSugar: 5gVitamin A: 36IUVitamin C: 0.1mgCalcium: 18mgIron: 0.5mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.