Soft, chewy, and naturally sweet, these Paleo Chocolate Chip Cookies are one of my favorite healthy treats. I make them with almond flour, creamy cashew butter, pure maple syrup, and dark chocolate chips for a rich, satisfying cookie without grains or dairy. They come together quickly and have a wonderfully tender texture that makes them perfect for snacking, sharing, or enjoying with a cup of coffee.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/4 cup cashew butter
1/4 cup maple syrup
5 tablespoons melted coconut oil
2 tablespoons coconut sugar
1/4 teaspoon sea salt
1/4 teaspoon baking soda
2 cups almond flour
1/2 cup dark chocolate chips
Directions
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
I whisk together the cashew butter, maple syrup, melted coconut oil, coconut sugar, sea salt, and baking soda until the mixture is smooth.
Then I stir in the almond flour and dark chocolate chips until a sticky dough forms.
I scoop portions of dough onto the prepared baking sheet and gently flatten each cookie if I prefer a thinner shape.
Next I bake the cookies for about 10 minutes, or until the edges become lightly golden.
I let the cookies cool completely before serving so they become firm while staying soft and chewy inside.
Servings and Timing
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Servings: 18 cookies
Calories: Approximately 167 kcal per serving
Variations
I sometimes use almond butter instead of cashew butter for a slightly nuttier flavor.
I like adding chopped pecans or walnuts for extra crunch.
Occasionally I mix in unsweetened shredded coconut for additional texture.
I sprinkle a little flaky sea salt over the cookies after baking to enhance the chocolate flavor.
I use sugar-free dark chocolate chips when I want a lower-sugar version.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, I keep them in the refrigerator for up to a week or freeze them for up to 3 months. When I want a freshly baked taste, I warm a cookie in the microwave for about 10–15 seconds or let frozen cookies thaw at room temperature before serving.
FAQs
Can I substitute the cashew butter?
Yes. I can use almond butter or another creamy nut butter, although the flavor and texture may vary slightly.
Can I make these cookies vegan?
Yes. Since the recipe already uses maple syrup instead of honey and contains no dairy, I simply make sure the dark chocolate chips are dairy-free and vegan.
Why should I let the cookies cool completely?
I let them cool because they continue to firm up as they cool, giving them the perfect chewy texture without falling apart.
Can I freeze the cookie dough?
Yes. I scoop the dough into portions, freeze them on a tray, and then transfer them to a freezer-safe bag. I bake them directly from frozen, adding a couple of extra minutes to the baking time.
Are these cookies gluten-free?
Yes. Since I use almond flour instead of wheat flour, these cookies are naturally gluten-free. I also make sure all other ingredients are certified gluten-free if needed.
Conclusion
I love making these Paleo Chocolate Chip Cookies because they are quick, simple, and full of rich chocolate flavor. Their soft, chewy texture and wholesome ingredients make them a delicious dessert that fits a variety of lifestyles. Whether I bake them for my family, serve them to guests, or keep a batch on hand for a sweet snack, these cookies always disappear quickly.
📖 Recipe:
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Paleo Chocolate Chip Cookies
- Total Time: 15 minutes
- Yield: 18 cookies
- Diet: Gluten Free
Description
Soft, chewy, and naturally sweet, these Paleo Chocolate Chip Cookies are made with wholesome ingredients like almond flour, cashew butter, maple syrup, and dark chocolate chips. They are quick to prepare and make a satisfying grain-free and dairy-free treat.
Ingredients
1/4 cup cashew butter
1/4 cup maple syrup
5 tablespoons melted coconut oil
2 tablespoons coconut sugar
1/4 teaspoon sea salt
1/4 teaspoon baking soda
2 cups almond flour
1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the cashew butter, maple syrup, melted coconut oil, coconut sugar, sea salt, and baking soda until smooth.
- Stir in the almond flour and dark chocolate chips until a sticky dough forms.
- Scoop portions of dough onto the prepared baking sheet and gently flatten each cookie if a thinner shape is desired.
- Bake for about 10 minutes, or until the edges are lightly golden.
- Allow the cookies to cool completely before serving so they firm up while remaining soft and chewy.
Notes
Substitute almond butter for cashew butter if desired.
Add chopped pecans or walnuts for extra crunch.
Mix in unsweetened shredded coconut for added texture.
Sprinkle flaky sea salt over the cookies after baking to enhance the chocolate flavor.
Use sugar-free or dairy-free dark chocolate chips as needed.
Store in an airtight container at room temperature for up to 4 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Warm in the microwave for 10–15 seconds before serving if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 167 kcal
- Sugar: 6 g
- Sodium: 95 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
