Go Back Email Link
–+ servings
Paleo chocolate chip cookies on a table. One bite bitten out of one cookie.
Print Recipe
5 from 2 votes

Easy Paleo Chocolate Chip Cookies

This easy Paleo Chocolate Chip Cookies Recipe is vegan, grain-free, gluten-free, and low-carb. The perfect anytime cookie!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Paleo
Cuisine: American
Keyword: cookies, desserts, easy, healthy, keto, low carb, paleo, quick
Servings: 15 cookies
Calories: 186kcal
Author: Bethany Galloway

Ingredients

  • 2 tbsp flaxseed meal
  • 5 tbsp warm water
  • 200 g 2 cups almond flour (or ground almonds)
  • 105 g 1/2 cup stevia erythritol, or coconut sugar
  • 1.5 teaspoons baking powder
  • 1 teaspoon bicarbonate soda
  • 1/2 teaspoon salt
  • 90 g 6.5 tablespoons coconut oil, melted
  • 1/2 teaspoon vanilla extract
  • 100-125 g 1-1.25 cups chocolate chips (use paleo/vegan/keto chocolate chips as necessary or add chopped chocolate of choice)

Instructions

  • Preheat the oven to 160°C/320°F.
  • Mix the flaxseed meal and warm water together & set it aside.
    Water being poured into flaxseed meal in a small white bowl.
  • In a large bowl, mix the almond flour, erythritol, baking powder, bicarbonate soda, and salt together.
    Dry ingredients in a white bowl.
  • Add melted coconut oil, vanilla extract, and flaxseed meal water to the dry ingredients. Mix well.
    Wet ingredients mixed with dry.
  • Fold the chocolate chips into the large mixing bowl.
    Folding chocolate chips into cookie dough.
  • Make 2-3 inch balls with the cookie dough. You can pinch and roll the dough with your fingers or use a medium cookie scoop.
  • Place on a parchment paper lined large baking sheet or sheet pan.
  • Press down on the cookies so that they’re a little flatter. They will expand a bit but you don’t want them to be too thick in the middle or they won’t cook properly.
    Paleo cookie dough on a baking sheet.
  • Bake for 25-30 minutes, or until they are a golden color with crispy edges.
  • Allow the almond flour chocolate chip cookies to cool completely before lifting them off of the parchment paper. They will be super soft. Allowing them to cool will help them hold together perfectly.

Notes

  1. Make sure the cookies are cool before lifting them: They will be very soft when they're warm but they firm up nicely after a few minutes.
  2. Try different chocolates: I like white, milk, or dark chocolate chips (dairy-free, of course!). You can use chocolate chips or cut up a bar into chocolate chunks.
  3. Add in some nuts: Nuts like walnuts, almonds, macadamia nuts, or peanuts are great in these cookies!
  4. Grain-free flours: Stick to almond flour for this recipe. I haven't tested it with other flours and can't guarantee the quality would be the same.

Nutrition

Serving: 1g | Calories: 186kcal | Carbohydrates: 10g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Sodium: 50mg | Fiber: 2g | Sugar: 7g