These paleo chewy chocolate chip cookies are a breeze to make, kid approved and the perfect go-to healthy dessert. They’re loaded with good fats, super chewy and thick, with great nutty flavor thanks to the almond butter! Grab one for an after school snack or serve to a crowd – these chewy chocolate chip cookies are sure to be a hit.
Some of the best recipes I’ve created were born out of another recipe’s failure – I pretty much refuse to accept ANY failure when it comes to food – there’s always a way to make it work!
Well, my lemon meringue pie from last year might be the exception – I made it 4 times and I think I had to literally throw out each attempt due to the paleo meringue clashing with the filling while baking.
Anyway, I may revisit that one at some point, but, for now we’re talking about a major cookie recipe success!
So to clarify, this is one of those recipes that resulted from a failure. What I was attempting to make was a copycat Reeses egg for Easter.
As you might remember, I did away with the Reeses idea and went straight for a Paleo Cadbury Egg – which turned out far better than the Reeses attempt.
So, the mixture for the inside of that Reeses egg wound up becoming the base for the cookies. I had mixed up creamy almond butter with maple syrup, coconut sugar, coconut cream and vanilla hoping for magic, and while it tasted delicious, the mixture separated while mixing and didn’t look creamy at all.
Bye Bye creamy almond butter filling.
Since wasting ingredients makes me insane – especially a mixture that DOES in fact taste good – I knew I had to use it for something else – possibly just so my family could eat it – not necessarily to create another recipe.
I added an egg, some almond flour and a bit of baking soda and decided to bake the dough as cookies. The first round came out a little bit cakey looking, although my kids devoured them when they got home from school!
I wound up baking two more rounds with just slight variations before settling on a recipe that might just be my favorite paleo chocolate chip cookie ever – and here we are today!
The recipe couldn’t be easier to make – the dough comes together all in one bowl, gets chilled for 5-10 minutes and then bakes into the softest, chewiest, chocolate chip cookies with a great nutty flavor due to the almond butter and almond flour.
However, since almond butter has a relatively neutral taste, it allows the dark chocolate to shine while making the texture deliciously fudgy. Plus, since we’re using coconut cream here instead of coconut oil, they’re extra soft and moist, in my opinion.
One thing I noticed about these cookies is that you can control the texture based on how long you bake them – keep them toward 10 minutes and you’ll have a soft, chewy, fudgy cookie, bake them for 12-14 minutes and they’ll be more cakey, but just as delicious.
My personal preference was right around the 10-11 minute mark, when the cookies were set but not really browning yet.
I think we’re ready to go ahead and bake these deliciously chewy paleo chocolate chip cookies! Okay, let’s go!!
Chewy Chocolate Chip Cookies with Almond Butter {Paleo, GF, DF}
Chewy Chocolate Chip Cookies with Almond Butter {Paleo, GF, DF}
These chewy paleo chocolate chip cookies are a breeze to make, kid approved and the perfect go-to healthy dessert. They're loaded with good fats, super chewy and thick, with great nutty flavor thanks to the almond butter! Grab one for an after school snack or serve to a crowd - these chewy chocolate chip cookies are sure to be a hit.
Ingredients
- 3/4 cup smooth almond butter
- 3 tbsp coconut cream blended before adding*
- 1/4 cup pure maple syrup
- 1/3 cup organic coconut sugar
- 1 tsp pure vanilla extract
- 1 large egg
- 1 cup blanched almond flour
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 3/4 cup dark chocolate chips
Instructions
-
Preheat your oven to 350 degrees and line 2 large baking sheets with parchment paper
-
Using an electric hand mixer, cream together the almond butter, coconut cream, maple syrup, coconut sugar and vanilla on medium speed until creamy.
-
Beat in the egg on low speed, mixing until very smooth, then slowly add in the almond flour, baking soda and salt and mix until a sticky dough forms.
-
Stir in the chocolate chips, then place cookie dough in the freezer for 5 mins, or in the refrigerator for 10.
-
After chilling, mix dough with a spoon one last time, then scoop using a medium cookie scoop (about 1 1/2 Tbsp) onto prepared baking sheets 2” apart to make about 16-18 cookies (you can bake them in batches too if you only have one baking sheet)
-
Bake in the preheated oven for 10-12 minutes or until cookies puff up and appear set in the center.
-
Remove from oven and allow cookies to cool on baking sheets for 5-10 mins, then carefully transfer to wire racks using a spatula to fully cool.
-
Store cookies loosely covered at room temperature for up to 3 days, you can also refrigerate or freeze them. Enjoy!
Recipe Notes
*You can use just the thick part of a can of full fat coconut milk
Nutrition
What I Used To Make My Chewy Chocolate Chip Cookies:
Want More Paleo Cookies and Bars? Try One Of These!
Double Chocolate Chip Cookies {Paleo & Vegan}
Chewy Cranberry Orange Chocolate Chip Cookies {Paleo & Vegan}
Triple Chocolate Fudge Brownies {Paleo & Vegan}
Chewy Chocolate Chip Blondies {Paleo}
Lemon Almond Thumbprint Cookies {Paleo & Vegan}
Almond Butter and Jelly Cookie Bars {Paleo & Vegan}
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!
Coconut cream doesn’t agree with me, any suggestions for a substitute? Thanks! They look delicious!!
I used earth balance vegan butter because I didn’t want to open an entire can of coconut cream for such a small amount. They turned out delicious and look very similar to her picture as far as texture goes 🙂
That’s so great to hear!
Yes, it’s not Paleo and I don’t use it often, but I can’t tolerate dairy and occasionally I need a good substitute for real butter. I always use organic earth balance, but I still don’t love that it’s man made.
These look so good – I know so many people comment like that on blogs but seriously yum. I will probably make this this weekend! I hate throwing anything away, it drives me nuts. I always say that I don’t love my job enough to throw sh*t away.
I have your Beef, veggie bacon bowls on the menu this week as well, one of my favorites!
Hope you enjoy these and the beef bowls! And waste drives me nuts, I hear you 🙂
These look amazing! So much chocolate. And I think I have just enough almond butter left in a jar to make these…
Sounds good, hope you enjoy!
One question: the kcal are for one cookie? Or?
These cookies look like the have the most perfect texture EVER! So chewy and chocolatey! YUM!
Yup they certainly do!
Is the nutrition info for just one cookie?
Yes, assuming you make 18! You can make them smaller/larger to make more or fewer.
Would you share what almond butter (brand) that you used? It seems to make a difference from brand to brand. Thank you!
I linked to the one I use the most, which is the Barney Butter Bare Smooth. I always purchase it on Amazon. I also use Nature’s Promise brand since that’s the one at my local store 🙂
Made these Saturday and they were a huge hit. Mine were a bit flatter than i hoped – should i add extra almond flour or maybe less almond butter? But the flavors were excellent!
Hi! A drippier almond butter might make them flatter. You can add 1/4 cup almond flour next time and I doubt they’ll be flat – glad you enjoyed!
Amazing post you have written here. i like your recipe . now i will regular reader of your blog. Thank you so much for sharing this article.
This chocolate chip cookies looks amazing from the photograph…This item is very good because butter cookies with the almond and also with chocolate…The imagination of this item is such a wonderful I am going to buy this product…Thank you so much for share this post with us…
These are delicious! Just made them. Yours are prettier but I’m chocking it up to #bloglife lol. THE taste is phenomenal. I added some chopped pecans just because I had them and omg I will make this again and again. Thank you!
So happy you enjoyed them, yay!
Just made these and they smell and look gorgeous. I can hardly wait to taste one.
awesome!
Very satisfying. Thanks for posting the recipe.
WOW! Made these for a work “bake off” and they were a hit!
Love all your content, always cook at least one of your recipes weekly!
These will be my new go to cookies!!! So chewy and delicious!
Thank you 🙂
So thrilled you enjoyed!
So good! I didn’t have almond butter so I used macadamia nut butter. The dough was almost too good to bake. Also, butter doesn’t upset my stomach so I used butter in place of coconut cream. Delicious, but next time I’ll try using coconut cream. Thanks for the great cooke recipe!
These cookies are mine and my husband’s absolute favorite. I make a double batch and keep them in the freezer. Delicious!