Paleo Walnut Chocolate Chip Cookies

at a glance
Prep Time 15 minutes
Cook Time 10 minutes
Servings 24 cookies
5 — Votes 7 votes

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These Paleo chocolate chip walnut cookies are so delicious and made with really simple, pure ingredients!

Close up of chocolate chip cookie on a copper cooling rack.

Dark chocolate? Check. Nutty goodness? Check. Ooey gooey deliciousness that takes you back to childhood cookie heaven? CHECK. These cookies are the whole package, y’all. While they may not be widely Paleo approved, I put dark chocolate and honey into the “acceptable with moderate use” category.

Chocolate Chip and Walnut Cookies Ingredients

The ingredients below are super simple! Here’s what you’ll need:

Cookie ingredients in glass bowls on a grey and white marble surface.
  • Almond Flour/Meal – to start, you’ll need 3 cups of sifted almond flour or meal.
  • Dark Chocolate Chips – 1 cup of dark chocolate chips heads into the mix to bring all of the delicious chocolatey goodness.
  • Walnuts – 1 cup of roughly chopped walnuts goes into the mix too.
  • Sea Salt – a ¼ teaspoon of sea salt enhances all of the other flavors in the cookies.
  • Baking Soda – a ½ teaspoon of baking soda helps the cookes to rise just a tad.
  • Honey – a ⅓ cup of honey adds a subtle sweetness to the cookies.
  • Virgin Coconut Oil – to add some more moisture to the dough, you’ll also need 2 tablespoons of melted virgin coconut oil.
  • Vanilla Extract – a ½ teaspoon of vanilla extract brings the most delicious hint of vanilla.
  • Egg – 1 egg binds everything together!

How to Make Chocolate Chip Walnut Cookies

The process is super simple, so don’t be intimidated! Here’s how you’ll bring these cookies together:

Dry ingredients combined in a bowl with a whisk.
Dry ingredients combined with walnuts and chocolate chips in a bowl with hole in ingredients in the center.
Cookie sheet lined with parchment paper and 3 scoops of cookie dough with ice cream scoop filled with cookie dough.
Dry ingredients combined with walnuts and chocolate chips in a bowl with a whisk.
Dry ingredients combined with walnuts and chocolate chips in a bowl with hole in ingredients in the center filled with egg mixture.
Cookie sheet lined with parchment paper and 6 scoops of cookie dough that have been flattened with a metal spoon.
Egg and vanilla in a glass bowl with a whisk.
Cookie ingredients combined in a bowl.
Cookie sheet lined with parchment paper with 8 baked cookies.
  1. Prep – preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Mix together the dry ingredients – in a large bowl, thoroughly mix the dry ingredients (almond meal, salt, and baking soda) together with a fork or a whisk.
  3. Add the chocolate chips and walnuts – add the chocolate chips and chopped walnuts to the dry mixture and stir to incorporate evenly.
  4. Whisk the wet ingredients together – in a separate bowl, whisk the wet ingredients together (honey, oil, vanilla extract, and egg). Note: you may need to slightly heat the honey and oil in order to liquify them — 30 seconds in the microwave will do. Be sure to heat BEFORE you add the egg.
  5. Combine the wet and dry ingredients – make a crater in the center of the dry ingredients and pour in the whisked wet ingredients, then stir the wet ingredients into the dry until evenly mixed.
  6. Spoon out the dough – using a 1 tablespoon scoop or a spoon, spoon out balls of the dough and align them on the baking sheet.
  7. Press the dough – using either the palm of your hand or the back of a spoon greased with a little coconut oil, smash the balls of cookie dough down. Because the cookies don’t expand much during baking, the shape you make will stick.
  8. Bake – bake for 10-13 minutes (or until golden brown), then let cool for at least 5 minutes before removing from the parchment paper. Note: the cookies will not come off the parchment paper very easily if they’re too warm.
  9. Enjoy!

There are MANY chocolate chip cookie recipes in the world (on the internet, in books, in magazines, and passed down from generation to generation), each with its own set of instructions. Some recipes call for a higher temp and some for a lower temp — similarly, some call for longer baking times and some for shorter ones. My best advice here is to follow the recipe exactly! These cookies take 10-13 minutes in a 350°F oven.

Close up of chocolate chip cookies on a copper cooling rack with bite taken out of one cookie.

How to Store and Freeze Walnut Chocolate Chip Cookies

Store fully baked cookies in the fridge for up to 5 days or in the freezer for up to 3 months. To reheat from frozen, just pop the cookies in the microwave or oven until fully warmed through!

How to Freeze Chocolate Chip Cookies Dough

If you’d rather freeze the cookie dough as opposed to the baked cookies, simply prepare them fully, roll them in a “log” shape, then wrap in parchment paper to freeze. When you’re ready to bake, slice the cookies from the log, bake, and enjoy!

Cookie with bite taken out on a white plate with brownish-copper rim and crumbles around the plate with a glass of milk.

Chocolate Chip Cookies with Nuts FAQ

What nuts are good in cookies?

This recipe calls for walnuts, but ANY nut that you love would work great. Pecans, hazelnuts, and macadamia nuts would all be delicious here.

What makes a cookie thick?

Refrigerate your dough for at least an hour for thicker, chewier cookies!

What makes cookies moist and chewy?

Egg yolks are said to make cookies extra moist and chewy. You could absolutely try replacing the egg white in this recipe for an extra yolk!

How many calories are in a chocolate chip cookie with nuts?

Each of these cookies contained about 135 calories, 10 grams of fat, almost 8 grams of carbohydrates, just 4.5 grams of sugar, and 4 grams of protein.

Chocolate Chip Walnut Paleo Cookies

By: Cassy Joy Garcia
5 — Votes 7 votes
Prep Time: 15 mins
Cook Time: 10 mins
Servings: 24 cookies
These Paleo chocolate chip walnut cookies are so delicious and made with really simple, pure ingredients!


  • 3 cups almond flour or meal sifted
  • 1 cup dark chocolate chips
  • 1 cup walnuts roughly chopped
  • ¼ teaspoon sea salt
  • ½ teaspoon baking soda
  • 1/3 cup honey
  • 2 tablespoons virgin coconut oil melted
  • ½ teaspoon vanilla extract
  • 1 egg


  • Preheat oven to 350 F.
  • Line a baking sheet with parchment paper (or aluminum foil).
  • In a large bowl, thoroughly mix the dry ingredients together with a fork. Includes: almond meal, salt, and baking soda.
  • Add the chocolate chips and chopped walnuts to the dry mixture and stir evenly.
  • In a separate bowl, whisk the wet ingredients together (honey, oil, vanilla extract, and egg).
  • You may need to slightly heat the honey and oil in order to liquefy them. 30 seconds in the microwave will do. Be sure to heat BEFORE you add the egg.
  • Make a crater in the center of the dry ingredients and pour in the whisked wet ingredients.
  • Stir the wet ingredients into the dry until evenly mixed.
  • Using a 1 tablespoon scoop or a spoon, spoon out balls of the dough and align them on the baking sheet.
  • Using either the palm of your hand or the back of a spoon greased with a little coconut oil, smash the balls of cookie dough down. Because the cookies don’t expand much during baking, the shape you make will stick.
  • Bake for 10-13 minutes (or until golden brown), then let cool for at least 5 minutes.
  • Note: the cookies will not come off the parchment paper (or aluminum foil) very easily if they’re too warm.

Nutrition Information

Nutrition Facts
Chocolate Chip Walnut Paleo Cookies
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
Meet the Author
Cassy Headshot

Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

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    Recipe Rating

  1. Julie SANSONE! says

    Julie SANSONE! —  01/30/2013 At 19:51

    It was an honor to have you, my love and an honor to eat the H out of those cookies!!! Cannot wait to make these for my new hubby and for our next gathering, which will be sooner than later – cheers!!

  2. GiGi Eats Celebrities says

    GiGi Eats Celebrities —  02/01/2013 At 19:50

    I really adore the fact that paleo is catching on with EVERYONE these days!! 😀

    • fedandfit says

      fedandfit —  02/02/2013 At 11:48

      Me too, pretty lady! I’m spreading the paleo love one batch of cookies at a time 🙂

  3. sara says

    sara —  03/05/2013 At 00:15

    those cookies look amazing…pretty sure when my whole 30 is up on march 8th this is going to be first on my to cheat list…

    • fedandfit says

      fedandfit —  03/05/2013 At 08:20

      Thanks, Sara! Good luck with the rest of your Whole 30. That’s the next challenge on my list 🙂

  4. Cecilie says

    Cecilie —  07/27/2013 At 23:45

    So I made these yesterday, and I had problems. When it came to mixing wet with dry, it seemed that I didn’t had wet enough at ALL. I ended up putting in an extra egg, but still it looked nothing like the dough in the picture…..what did I do wrong??

    • fedandfit says

      fedandfit —  07/29/2013 At 09:28

      Hi Cecilie! Thanks for your comment. Not being in the kitchen with you, it’s difficult to say where it went wrong. These cookies have been made hundreds of times by myself and other readers, so I know the ingredients are correct. It’s possible that if you didn’t liquify the coconut oil and honey {a short spell in the microwave will do this …~20 sec}, than it wouldn’t have mixed well with the dry ingredients. They definitely don’t need an extra egg though. Remember, also, that paleo batter is much thicker than regular/gluten cookie batter. I hope that helps some and that they work out better next time!

    • Cassandra Grabowski says

      Cassandra Grabowski —  09/20/2013 At 20:28

      This also just happened to me! I feel like it should be 2 cups of flour instead of three or something. The batter just looks crumbly. 🙁

    • fedandfit says

      fedandfit —  09/23/2013 At 09:47

      Hi Cassandra! I’m sorry the batter didn’t work out for you. Make sure all your wet ingredients are melted before you add them to the dry. That may help!

    • SR Bates says

      SR Bates —  03/14/2020 At 19:49

      It has to do with type/brand of almond flour/meal used.

  5. Tracy says

    Tracy —  09/03/2013 At 09:45

    I would like to try this recipe but I’m deathly allergic to walnuts. Can I just omit them without having to replace with anything else or should I use more almond flour in their place?

    • fedandfit says

      fedandfit —  09/03/2013 At 11:06

      Hi Tracy! You can just leave the walnuts out. I’ve made them many times with just the chocolate chips. Hope you love ’em!

  6. Suzanne says

    Suzanne —  09/17/2013 At 06:16

    Oh my goodness, these cookies are the BEST!!! I made them yesterday for the first time, my husband walks in the door & says awe you made me cookies. I smiled and said of course honey. He took 2 cookies & then came back and asked if he could have 4 more. Then later that evening he says, where are MY COOKIES, I need a snack!! Let me tell you this man is a cookie man and knows his cookies, well so he thought he did!! LOL If these cookies can fool my husband into thinking they are his Toll House Chocolate Chip homemade cookies, no one else will be able to tell any difference & they are H E A L T H Y. Thank you so much for sharing such an amazing recipe!!!

    • fedandfit says

      fedandfit —  09/17/2013 At 12:55

      That’s hilarious! Thanks for sharing, Suzanne. I’m so glad you guys liked them.

  7. Tara says

    Tara —  09/29/2013 At 12:58

    Made these today! So good I had a hard time not eating them all!! Do you have a calorie count per serving? THANK YOU

    • fedandfit says

      fedandfit —  09/29/2013 At 14:46

      Hi Tara! I’m so glad you liked the cookies! I don’t have a calorie count handy but I can try to figure an approximate up. I’ll be back in touch!

  8. Jo Ashwin says

    Jo Ashwin —  10/12/2013 At 12:49

    I dont have any baking soda! Does it matter? New to baking so please excuse my lack of knowledge! Also, just wanted to mention I have been doing the paleo diet for a little over a month now and used a lot of your recipies…I feel great and can’t ever imagine going back to my old diet. So thank you for the inspiration! Jo x

    • fedandfit says

      fedandfit —  10/12/2013 At 14:26

      Your comment just made my day. Stories like yours are the reason I started my blog in the first place. Can’t thank you enough for your comment! The baking soda is pretty important to the cookies – it helps keep them fluffy instead of flat and dense. Do you have any baking powder? If so, try using 3/4 tsp to substitute. Not that I’ve tried this before, but that would be my first step for an experiment. Please let me know how they come out! And if you stop by the store for some baking soda, I’m sure they’ll come out perfectly. Congratulations on your lifestyle change and keep up the great work!

  9. Jennifer Donohue says

    Jennifer Donohue —  10/13/2013 At 20:15

    How important is it to sift the almond flour? It took forever and killed my sifter last time I tried it.

    • fedandfit says

      fedandfit —  10/13/2013 At 22:28

      You can sift with a whisk in a bowl! New trick I learned. I think it’s important because it helps keep the cookies fluffy.

  10. Katherin.keddington says

    Katherin.keddington —  10/13/2013 At 23:37

    Food paleo cookies- kids loved!

    • fedandfit says

      fedandfit —  10/17/2013 At 07:36

      That’s awesome feedback!! Thanks, Katherine.

  11. Jan Sappington Wright Jones says

    Jan Sappington Wright Jones —  10/14/2013 At 19:23

    I was on the way to bed when I found this on Pinterest Guess now I will be up baking for awhile…

    • fedandfit says

      fedandfit —  10/17/2013 At 07:36

      Haha I hope you love ’em Jan!

  12. Tania Lund says

    Tania Lund —  10/22/2013 At 06:10

    I just completed the inaugural Oxfam Trailwalker 100 km event in Perth Western Australia this weekend. My team and I completed this very challenging event in one go and these cookies where such a highlight – especially at 1:30 am and about to hike a very challenging section. Thanks so much for sharing. Love your site.

    • Tania Lund says

      Tania Lund —  10/22/2013 At 06:38

      Sorry, “were such a highlight”

    • fedandfit says

      fedandfit —  10/22/2013 At 07:49

      Hi Tania! Wow! That is the neatest story. Congratulations to you and your friends for completing the 100 km event! I haven’t been to Australia, but it’s on my list. I’m so glad you all liked the cookies. Warms my heart to know that a little tasty Paleo love made its way across the globe. Thanks so much for your comment. Made my day.

  13. Julie S says

    Julie S —  11/10/2013 At 17:01

    I know your recipe calls for Almond MEAL, but looking at your pictures it definitely looks like Almond FLOUR to me. I think some people use these terms interchangeably, but they really are two different things and give food different consistencies. I’m going to make them now with the FLOUR, but if you wouldn’t mind clarifying, that would be great! Thanks!

    • fedandfit says

      fedandfit —  11/10/2013 At 17:09

      You’re right! The more fine almond flour is what I usually use, though either will result in a tasty cookie 🙂

  14. Terran says

    Terran —  11/24/2013 At 19:59

    So, I’ve made these delicious cookies a few times now (thank you!), but I’ve added an extra egg every time… I’m using Red Mill almond flour, which might not be as fine as what you have been using and therefore needs a little more moisture? Regardless, it’s been a great recipe for me. The only real problem is that you end up eating so many of these cookies it kind of defeats the purpose of a paleo treat:)

    • fedandfit says

      fedandfit —  11/25/2013 At 09:16

      Hi Terran! Thank you for your feedback! I’m glad you found a modification that works for you. I have the same problem with these cookies – they vanish! Happy you like them 🙂

  15. Tina says

    Tina —  12/03/2013 At 17:13

    You are a genius. These are by far the BEST chocolate chip cookies paleo/primal/gluten free or otherwise. I used the Red Mill almond flour (a little more course than most) and followed your recipe to the T and they came out amazing. I’ve already made two batches and shared them and nobody had any clue they were made without wheat flour or processed sugar. Thank you so much for the great recipe!!

    • fedandfit says

      fedandfit —  12/03/2013 At 20:37

      What awesome feedback!! Thanks, Tina! I’m thrilled that you liked them. Happy baking 🙂

  16. jennifer says

    jennifer —  12/05/2013 At 10:10

    OMG!!!! Cookies haven’t come out of the oven yet but the batter is yummy!! Totally making these for our paleo holiday treat exchange. Thanks

    • Cassandra says

      Cassandra —  02/19/2014 At 20:26

      Haha the batter is my favorite part!

  17. Linda says

    Linda —  12/09/2013 At 16:14

    The cookies just came out of the oven, they look amazing!! I said to my daughter they probably wont taste amazing, but they do!!!!!! Such an easy recipe, followed everything to a tee, next time I would cut back on the choc chips (a little too chocolatety for me) Thanks for posting the recipe!!

    • Cassandra says

      Cassandra —  02/19/2014 At 20:26

      I’m so glad you liked them, Linda!!

  18. Krystle Jasko says

    Krystle Jasko —  01/23/2014 At 20:03

    I just made these, and OMG they are AMAZING! My four year old and two year old daughters just can’t get enough if them! They are the perfect treat to crave any sweet tooth! And so guilt free!! Thank you so much for posting this recipe!

    • Cassandra says

      Cassandra —  02/19/2014 At 20:27

      It’s my pleasure! Sharing the grain-free cookie love 🙂

  19. Ashley says

    Ashley —  01/27/2014 At 01:15

    Made these tonight and they were awesome. Will be a regular new addition to the weekly desserts. Thanks!

    • Cassandra says

      Cassandra —  02/19/2014 At 20:27

      Awesome! So glad you liked them, Ashley!

  20. Daniela Ragusa says

    Daniela Ragusa —  04/10/2014 At 02:37

    I ran out of almond flour, so I used cashew meal which I randomly had on hand for 1/3 of the recipe. The mixture did seem dry as other posters have noted, but I used a good rubber spatula and some elbow grease and filled everything together in no time. Final product. .. amazing! !! Doubled the vanilla, too, and my kitchen smelled like heaven. I bet people who didn’t know these were paleo would never guess this wasn’t a regular chocolate chip cookie. Actually, I would even say they are better than the average chocolate chip cookie! Thanks for posting this recipe!

  21. Di says

    Di —  04/19/2014 At 00:13

    Seriously FABULOUS!!!!! And soooo easy! I didn’t have walnuts, so I used some organic shredded coconut—deelish! I can’t
    to wait to try with walnuts! Thanks for sharing your great recipe!

  22. Di says

    Di —  04/19/2014 At 12:39

    Okay, so I just had to come back and tell you that these are even BETTER the next day! I had one this morning with my coffee…Oo lala they are so yummy!

    Also, I forgot to mention that I added a dash of cinnamon to my batter…

    These will be a regular feature in our grain-free home!

    • Cassy says

      Cassy —  04/28/2014 At 13:43

      Cinnamon sounds delicious!

  23. Lynne says

    Lynne —  07/07/2014 At 00:31

    Oh my goodness! I loved these cookies! I made them for a family camping trip because everyone would get sweets but even camping I try to stick to the daily grind! Everyone ate them and loved them – the grain free and non grain free peeps alike. I replaced the walnuts with pecans because it was what I had in my fridge. They were fantastic. I WILL be making these again. Thanks! I was wondering…does anyone have nutritional facts about them though?

    • Cassy says

      Cassy —  07/10/2014 At 15:36

      That’s wonderful, Lynne! I’m so glad everyone liked them. I have also made them a number of times with pecans 🙂

  24. Danielle S says

    Danielle S —  09/16/2014 At 20:39

    Can you use Coconut flour instead of Almond? If so do I need to change the amount I use?

    Thank you!!

    • Cassy says

      Cassy —  10/02/2014 At 19:33

      Hi Danielle! Coconut flour has a REALLY different influence on baked goods. It’s highly absorbent and therefore, difficult to say what a substitute might look like.

  25. Lidya says

    Lidya —  10/25/2014 At 08:40

    Wow these are so yummy just cooked a batch and we can’t stop eating them. So great

    • Cassy says

      Cassy —  10/31/2014 At 03:15

      I’m so glad you like them, Lidya!

  26. Linda says

    Linda —  11/03/2014 At 20:37

    These are my absolute favorite cookie now!! So easy and delicious! I know the recipe be heart. Wouldn’t change a thing.

    • Cassy says

      Cassy —  11/05/2014 At 18:13

      Awesome!!! I have more people tell me they know this recipe by heart. I love it!!

  27. Becky says

    Becky —  12/21/2014 At 00:41

    Love your recipe! Thanks for sharing! It is a great base recipe that you can customize.

    I mixed it up a bit and used pecans instead of walnuts, took out the chocolate and added 1/2 cup coconut finely shredded, subbed maple syrup for the honey and added some pumpkin pie spice and they were divine!

  28. Michelle K says

    Michelle K —  12/29/2014 At 14:05

    How, exactly, are chocolate chips paleo?

  29. Robin says

    Robin —  12/30/2014 At 22:36

    I want to double the batch. For the second batch can I use rice flower for 3/4 of the flower? The rest would be almond meal. Excited about trying them. Thanks.

  30. Robin says

    Robin —  12/30/2014 At 22:38

    Lol. Correction: “Flour”

  31. sandra alvarez says

    sandra alvarez —  01/09/2015 At 23:34

    these look amazing and it seems many know they taste great too!
    I wonder if you have had any luck with using something other than egg?
    I have an egg sensitivity.

  32. Zandra says

    Zandra —  01/15/2015 At 02:30

    I just made these cookies and found that they were impossible to make into a consistency that stuck together! I did use 2 cups of coconut flour as i ran out of almond flour, so that may have had something to do with it. I doubled the wet ingredients, except for the honey, and added a 1/4 cup of butter and some water at the end. Still no dice! I felt like I was living in the twighlight zone….the cookies that just won’t mix! I don’t think these cookies like me very much 🙁

  33. May says

    May —  01/22/2015 At 03:20

    Hi! I’m starting to get into paleo and have read that coconut sugar has a lower GI compared to honey and will avoid a sugar rush, so I was just wondering if you have tried using coconut sugar on your baking recipes? Thank you very much for your great posts!!

  34. Odochi Ibe says

    Odochi Ibe —  02/02/2015 At 18:42

    Hey! I wanted to make this for a valentine’s day treat, do you think I could substitute Tigernut flour for the almond flour?

  35. Hope says

    Hope —  02/03/2015 At 22:07

    Yum. I just made these and they’re delicious! Thank you for the recipe! <3

    • Kelly says

      Kelly —  04/05/2015 At 02:51

      Thanks for trying them Hope! Glad you liked them!

  36. Meg says

    Meg —  03/01/2015 At 16:01

    These cookies are seriously good! I’ve made them 3 times now and don’t feel so bad giving my little ones a cooke for desert. Thanks!!

    • Kelly says

      Kelly —  04/05/2015 At 02:50

      So glad you are enjoying them Meg!

  37. Deanna C. says

    Deanna C. —  03/29/2015 At 03:53

    These look amazing! I was wondering if I could use palm shortening or ghee in place of the coconut oil? Thank you!

    • Kelly says

      Kelly —  04/05/2015 At 02:17

      Hi Deanna! Ghee would be a great substitute and I would think add a nice buttery flavor and texture. Please share if it does work!

  38. Ingrid Meske says

    Ingrid Meske —  04/15/2015 At 21:14

    are they soft or crunchy?

  39. Marie says

    Marie —  09/24/2015 At 08:04

    Still don’t see the nutritional value unless I just missed it… Do you have that info

    • Kelly says

      Kelly —  09/27/2015 At 22:49

      Hi Marie, the nutritional information is not posted, but feel free to add it to an online calculator (like MyFitnessPal) to figure out how the cookies break down per serving.

  40. Lorena says

    Lorena —  01/03/2016 At 06:43

    Can someone tell me the nutrition facts such as calories, protein, carbohydrates, sodio, etc. Thanks

    • Kelly says

      Kelly —  01/03/2016 At 21:13

      Hi Lorena, the nutritional information is not posted, but feel free to add it to an online calculator (like MyFitnessPal) to figure out how the cookies break down per serving.

  41. Lynda M says

    Lynda M —  01/05/2016 At 23:13

    Does anyone have any suggestions for a Paleo chocolate chip? The ghiradelli chips have butter, milk and soy in them (I have horrific reactions to those items)…. Thank you! I cannot wait to try!

    • Kelly says

      Kelly —  01/10/2016 At 22:34

      Hi Lynda! You can use the Enjoy Life brand of chocolate chips. They are dairy, nut, and soy free and gluten free.

  42. Lynda M says

    Lynda M —  01/11/2016 At 19:35

    Made these last night SHUT THE FRONT DOOR! They were OFF THE HOOK…..I actually like them better than toll house! Even took them to work and the paleo-doubters thought they were delish! Wonderful texture and flavor. Home run, Kelly!

    • Kelly says

      Kelly —  01/17/2016 At 22:49

      Oh my gosh, what an awesome compliment!! Thank you so much for trying them Lynda and spreading the love! You rock!

  43. Jen Long says

    Jen Long —  02/04/2016 At 20:42

    Hi Cassy!
    I have been making these cookies for years and my whole family loves them!! My boys love raisins so I thought I would try and adjust your recipe since it fits our lifestyle so well and make oatmeal raisin cookies. Needless to say it was a huge hit! I love your blog and I just wanted to tell you how much I appreciate all the work you put in.
    Thank you, Jen Long

    • Kelly says

      Kelly —  02/12/2016 At 15:31

      Thank you so much for the kind words Jen! It makes use so happy that you can take these recipes and make them your own for your whole family to enjoy. Thank you for all of your support 🙂

  44. Dee says

    Dee —  03/20/2016 At 14:14

    Hi there,

    Please help. I’m regarded by most folk to be a decent cook BUT every time I try to make a paleo bread, or a paleo biscuit it just goes completely wrong. I have had my husband copy a recipe too and we both fail.

    I tried making these biscuits and firstly after adding the wet ingredients it was too try so I added a little melted butter but still crumbly so added another egg and it then started to come together more easily but still crumbly. They just taste grainy and the money I have waisted on expensive ingredients is just unbelievable. My husband keeps saying “just give up”.

    • Kelly says

      Kelly —  03/31/2016 At 02:39

      I’m sorry Dee! Paleo baking can be really tough. People use different brands for ingredients and they vary in how much liquid they absorb, their texture, consistency, and what not. I would say don’t give up though!!

  45. Maria says

    Maria —  04/16/2016 At 02:05

    Hi, can you substitute coconut flour for the almond flour?

    • Kelly says

      Kelly —  04/20/2016 At 12:43

      Hi Maria, I wouldn’t suggest subbing coconut for almond flour. Coconut flour has a very different absorbency than almond flour so would change the texture of the cookies. I would suggest another nut flour such as pecan, walnut, or cashew. If you can’t have nuts maybe sunflower seed flour. Hope that helps!

  46. plasterers bristol says

    plasterers bristol —  09/06/2016 At 10:16

    These do sounds so delicous. Will be giving these a go. Thanks for sharing.


  47. Mary says

    Mary —  10/27/2016 At 13:03

    Can I substitute Bob’s Red Mill gluten free 1 to 1 baking flour for the almond flour?

  48. Mary says

    Mary —  10/29/2016 At 08:04

    I tried the recipe as written- with the almond flour!! To die for!!! I used the typical ice cream scoop and it was too big. Made smaller cookies. Will see if I can find a 1Tbs scoop. Thanks for this awesome recipe

  49. Anne says

    Anne —  03/12/2017 At 15:05

    Yummy – easy & turned out well. The real test will be if the grandkids like them – I’ll find out tomorrow!

  50. Kim says

    Kim —  11/13/2017 At 12:31

    Have to admit, after reading the comments, I was worried to make these. But it worked out well! I used only one 16oz bag of Bob’s Red Mill Almond Meal/Flour. That’s 2 cups, recipe calls for 3. Then I sifted the 2 cups and it turned into over 5 cups. All other ingredient amounts I used exactly as listed in the recipe except I didn’t have enough honey, so I made up the difference with maple syrup. I did have to work the dough well with a fork, mashing it all together to incorporate the liquids. I can see how it’s REALLY important that you use very liquid honey (I warmed mine up). I also beat the egg before I added it to the honey and coconut oil. My question to the author if still following, is did you mean 3 cups of flour, that you then sift (turning into 5+ cups)? Or 3 cups of flour that has already been sifted? I know a lot of people complained of dryness and not enough liquids for the dry ingredients (and I only used 2 cups of unsifted flour, that I then sifted), so I’m wondering if there is some confusion on exactly how much almond meal to use — straight out of the bag or sifted.

    • Cassy says

      Cassy —  11/13/2017 At 13:43

      Hi Kim! I’ve always made these measuring straight out of the bag, not sifted.

  51. Sarah Bragg says

    Sarah Bragg —  12/12/2017 At 19:35

    Absolutely the most amazing paleo cookies I have every had!! They are winners at every party I bring them too!!

    • Cassy says

      Cassy —  12/18/2017 At 15:01

      I’m so glad you liked them, Sarah!

  52. Kim says

    Kim —  01/09/2018 At 21:18

    CAN I substitute coconut sugar for honey? Don’t have honey in my pantry today so need to know if it’s ok. Also can I substitute ghee for a more buttery flavor?

    • Cassy says

      Cassy —  01/17/2018 At 12:41

      Ghee is a good sub but not the coconut sugar – the dry/wet mixture ratio would be off.

  53. koleary says

    koleary —  04/03/2018 At 20:29

    Can coconut flour be substituted for almond flour? If not, would any other Paleo flour work?

  54. Maureen Sperry says

    Maureen Sperry —  11/25/2018 At 14:51

    Just took the cookies out of the oven (5 min ago). Delicious!! My husband does not eat egg yokes so I used two egg whites instead, he is going to love them. Thank you for posting this great healthy recipe, I know it will be a recipe I make often.

  55. Maria says

    Maria —  11/27/2018 At 12:37

    5 stars
    Omg. Best paleo cookies ever! Texture is like a regular cookie and they don’t fall apart or Bend when you pick them up! I have substituted pecans when I ran out of walnuts and they are just as good!! This is my go-to paleo chocolate chip.

  56. Heather says

    Heather —  12/12/2018 At 20:20

    5 stars
    My Mom and I made these substituting carob chips for the chocolate chips (I’m allergic to chocolate) and pecans for the walnuts. They turned out very tasty. We made another batch today with the chocolate chips and plan on making them again for a couple of upcoming events. We both really enjoyed the toasted nut flavor that comes out.

  57. Roxie Ellis says

    Roxie Ellis —  01/31/2019 At 08:18

    Do you have the break down on calorie, fat, carbs, protein (macros)?

  58. Gail says

    Gail —  03/22/2020 At 15:42

    5 stars
    Perfect base recipe for nut flour! I made these with walnut meal and allulose sugar substitute and they were perfect. Moist, flavorful and just sweet enough to satisfy my sugar crave.

    • Brandi Schilhab says

      Brandi Schilhab —  03/24/2020 At 07:44

      So glad you loved them, Gail!

  59. Patricia says

    Patricia —  05/06/2020 At 11:36

    5 stars
    Love these cookies and they turned out perfectly

    • Brandi Schilhab says

      Brandi Schilhab —  05/06/2020 At 13:25

      Wahoo! So glad to hear that. Thanks for sharing, Patricia!

    • Patricia says

      Patricia —  05/07/2020 At 14:28

      5 stars
      By the way I subbed the honey for maple syrup and they were excellent

    • Brandi Schilhab says

      Brandi Schilhab —  05/07/2020 At 20:02

      Good to know!! Thank you!

  60. Becky says

    Becky —  07/15/2020 At 20:45

    These came out so, so dry. Maybe it is the brand of flour. Definitely didn’t seem like enough wet ingredients for 3 cups of flour, i melted the honey and coconut oil first too.

    • Brandi Schilhab says

      Brandi Schilhab —  07/17/2020 At 08:29

      Oh no!! I’m so sorry. What brand of flour did you use?

  61. Christie Roland says

    Christie Roland —  08/09/2021 At 17:37

    5 stars
    These came out perfect! I only did them with walnuts, sub maple syrup for honey and did a little bit extra vanilla. Yummy.

    • Brandi Schilhab says

      Brandi Schilhab —  08/10/2021 At 08:33

      So glad you enjoyed them, Christie! Thank you for sharing this with us!

  62. Ebony says

    Ebony —  08/23/2021 At 20:11

    Hi! I’m a diabetic & I was wondering is this recipe diabetic friendly?

    • Brandi Schilhab says

      Brandi Schilhab —  08/26/2021 At 08:21

      Hi Ebony! They still have a 1/3 cup of honey and a cup of chocolate chips (though you could get sugar-free chocolate chips). It really depends on what your body is able to handle!

  63. Rebecca says

    Rebecca —  10/16/2021 At 19:06

    5 stars
    A+++ Simply wonderful cookies! I used half almond flour half & walnut flour because it’s what I had. I used mixed nuts instead of just walnuts also. Other than that everything was the same measurements & ingredients. They turned out phenomenal! Thanks so much for the recipe!! Nowhere to leave pix though…

    • Brandi Schilhab says

      Brandi Schilhab —  10/20/2021 At 08:30

      Wahoo! So glad you loved them, Rebecca! Thanks so much for sharing this with us.