Paleo Almond Flour Chocolate Chip Cookiesjump to recipe
These almond flour chocolate chip cookies are soft, chewy, and totally Paleo-friendly! Made with a base of almond flour and coconut sugar, these better-for-you cookies will satisfy all of your sweet cravings.
I've baked a lot of attempts at Paleo chocolate chip cookies in my life using almost every grain-free flour out there, and I'm excited to say that this version is THE ONE. Last year, we came up with a classic gluten-free chocolate chip cookie recipe that has been my go-to, but these grain-free cookies are making their way into my rotation too.
The cashew butter base helps make these cookies fluffy, while the almond flour provides a bit of heft. The result is soft, chewy cookies that taste just like the classic chewy Chips Ahoy cookies! You can easily take these to a party and no one will question whether they are gluten-free, let alone Paleo.
What are the ingredients for these almond flour chocolate chip cookies?
Here's what you're going to need to make these cookies:
- Cashew Butter – Cashew butter is the base of these cookies, and really what sets them apart from other Paleo chocolate chip cookies out there. We chose cashew butter over almond butter because of its lighter flavor and creamier consistency. This helps with the light color of the cookies and the moist, chewy consistency.
- Almond Flour – Next in the ingredient list is almond flour. The almond flour helps provide some weight to the cookies and keeps them from spreading too much or being too greasy.
- Arrowroot Starch – Arrowroot starch helps lighten up the cookies and make them a little bit more tender. You can also substitute tapioca starch for arrowroot!
- Coconut Sugar – We chose coconut sugar as the sweetener for these cookies because it is unrefined and the best 1:1 replacement for traditional sugar, plus it lends a bit of the brown sugar flavor classically found in chocolate chip cookies. While we love liquid sweeteners like maple syrup and honey, we found that they introduced too much water into the cookies.
- Butter – Just a little bit of butter in this recipe helps make the cookies rich and fluffy. If you're dairy-free though, you can easily swap ghee or coconut oil!
- Eggs – These cookies do require eggs, they help hold the cookies together and create the chewy texture.
- Vanilla – Finally, you'll need 2 teaspoons of vanilla extract to add just a bit of classic vanilla flavor to these cookies.
- Chocolate Chips – of course, chocolate chips are a must! We personally prefer at least a 60% dark chocolate chip for these cookies.
How do you make almond flour chocolate chip cookies?
These cookies come together with just a few simple steps:
- Combine the dry ingredients. Often times, you'll notice that your almond flour looks a little bit lumpy, so we recommend sifting it for best results. This also keeps any larger-grind pieces of almond flour out of your cookies. You'll add the almond flour to a bowl along with the arrowroot starch, salt, and baking soda, then whisk it to combine and set aside.
- Cream the butter and sugar. Just like a traditional cookie recipe, your next step will be to cream the butter and sugar together. First, you'll want to beat the butter with the mixers until it is light and fluffy, then you'll and the coconut sugar and mix until fully incorporated. This step helps make the cookies fluffier by incorporating air into the batter.
- Add the eggs, vanilla, and cashew butter. Once you've beaten your coconut sugar and butter, it's time to add in the eggs, vanilla, and cashew butter. Mix these ingredients together until fully incorporated.
- Slowly pour the dry ingredients into the wet. Keep beating the wet ingredients while you pour in the flour mixture until you can no longer see any of the flour.
- Stir in the chocolate chips. Next, it's time to stir in the chocolate chips until they are fully incorporated.
- Refrigerate the dough. At this point, you'll notice that the dough is a bit greasy and may not hold together well. After refrigerating, the dough will be easier to handle, and the refrigeration prevents the cookies from spreading as much.
- Bake! Finally, it's time to bake the cookies. Roll the dough into 1-inch balls, then place on a parchment paper-lined baking sheet and bake for 12 minutes at 350 F. Then, let them cool and enjoy!
Can I make these cookies with coconut flour? Regular flour?
These cookies need to be made with almond flour, coconut, cassava, or other flours cannot be substituted. If you're looking for a nut-free chocolate chip cookie recipe, we recommend this one.
Can these cookies be made without eggs?
We haven't tried making an egg-free version of these cookies yet – but our hunch is that they won't work without eggs. If you do try an egg replacement, please leave your results in a comment below!
Can these chocolate chip cookies be made sugar-free?
Yes! We have tested this recipe using Swerve sugar-free sweetener with good results. We recommend using 3/4 cup of Swerve to substitute for the 1 cup of coconut sugar in this recipe. If using regular erythritol, you can use a 1 to 1 substitution.
More Favorite Cookie Recipes
- Gluten-Free, Nut-Free Chocolate Chip Cookies
- Gluten-Free Cut Out Sugar Cookies
- Trail Mix Cookies
- Pumpkin Spice Icebox Cookies
- Gluten-Free Peanut Butter Blossoms
- Paleo Thin Mints
Paleo Almond Flour Chocolate Chip Cookies
These almond flour chocolate chip cookies are perfectly soft and chewy, but made with better-for-you ingredients!
- Prep Time: 01:15
- Cook Time: 00:12
- Total Time: 1 hour 27 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Preheat the oven to 350 F and line a cookie sheet with parchment paper.
- In a medium-sized bowl, whisk together the almond flour, arrowroot, baking powder, baking soda, and sea salt.
- In a large bowl, beat the butter and coconut sugar with an electric mixer until fully combined, then add in the cashew butter, eggs, and vanilla, and mix until well incorporated.
- Add the flour mixture into the wet mixture 1/2 cup at a time, beating constantly, until fully combined, then stir in the chocolate chips. Refrigerate for at least one hour, or up to overnight.
- Scoop the cookies into 1-inch balls and place at least 2 inches apart on the baking sheet.
- Cook for 12 minutes, until the cookies are browned on top. Let cool, then store in an airtight container for up to one week.
- You can also substitute erythritol for this recipe