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!
Annette says
April 7, 2018 at 10:39 amCoconut cream doesn’t agree with me, any suggestions for a substitute? Thanks! They look delicious!!
Jenny says
April 28, 2018 at 10:14 pmI 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 🙂
Michele says
April 28, 2018 at 11:36 pmThat’s so great to hear!
Jenny says
May 1, 2018 at 6:03 pmYes, 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.
Cori Moen says
April 7, 2018 at 11:05 amThese 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!
Michele says
April 9, 2018 at 10:33 amHope you enjoy these and the beef bowls! And waste drives me nuts, I hear you 🙂
The Curious Frugal says
April 7, 2018 at 8:27 pmThese look amazing! So much chocolate. And I think I have just enough almond butter left in a jar to make these…
Michele says
April 9, 2018 at 10:32 amSounds good, hope you enjoy!
Cassie says
April 7, 2018 at 11:07 pmOne question: the kcal are for one cookie? Or?
Natalie says
April 8, 2018 at 7:55 amThese cookies look like the have the most perfect texture EVER! So chewy and chocolatey! YUM!
Michele says
April 9, 2018 at 10:31 amYup they certainly do!
Cortney says
April 8, 2018 at 8:39 amIs the nutrition info for just one cookie?
Michele says
April 9, 2018 at 10:31 amYes, assuming you make 18! You can make them smaller/larger to make more or fewer.
Kristin says
April 8, 2018 at 2:59 pmWould you share what almond butter (brand) that you used? It seems to make a difference from brand to brand. Thank you!
Michele says
April 9, 2018 at 10:29 amI 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 🙂
Vanya says
April 9, 2018 at 4:10 pmMade 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!
Michele says
April 9, 2018 at 9:55 pmHi! 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!
Mango fruit beverages says
April 10, 2018 at 3:14 amAmazing 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.
AIMS Beverages says
April 10, 2018 at 6:57 amThis 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…
Morgan says
April 11, 2018 at 7:22 pmThese 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!
Michele says
April 14, 2018 at 10:45 pmSo happy you enjoyed them, yay!
Natalie says
April 23, 2018 at 6:15 pmJust made these and they smell and look gorgeous. I can hardly wait to taste one.
Michele says
April 24, 2018 at 1:40 pmawesome!
Natalie says
April 24, 2018 at 6:15 pmVery satisfying. Thanks for posting the recipe.
Kristen says
June 8, 2018 at 11:09 amWOW! 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 🙂
Michele says
June 8, 2018 at 9:43 pmSo thrilled you enjoyed!
Suzy says
June 11, 2018 at 6:05 pmSo 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!
Kim Chapin says
June 24, 2018 at 1:52 pmThese cookies are mine and my husband’s absolute favorite. I make a double batch and keep them in the freezer. Delicious!
Molly says
August 11, 2018 at 10:49 pmSO. GOOD. I’ve made these twice and they are my new go-to chocolate chip cookie recipe. I’m new to paleo/GF and these cookies are making the transition much easier! Thanks so much!
Liz says
October 8, 2018 at 11:19 amHas anyone made these with a flax egg??
Alexandra says
January 28, 2019 at 3:00 pmYes, I did and they turned out great!
Courtney says
January 17, 2019 at 12:45 amThese are so good! My picky eaters even love them. Thank u! 😁
Debra Gikas says
January 29, 2019 at 3:45 pmThank you! These are amazing!! I have made them twice and passed them out! Huge hit. Love the texture and flavor. I cooked them for 11 minutes and they were perfectly chewy. These are my absolute favorites so far!!
Michaelo says
February 13, 2019 at 11:54 pmI cant find anything about whether the choc chips are sweetened or unsweetened. ?
I makes a difference in your sweetening agent amounts no?
Farmgal87 says
March 8, 2019 at 1:17 amThese are delicious!! The texture is so soft and chewy. They hold up well after cooling, although I wouldn’t count on them being around too long lol.
Glenna Townsend says
March 11, 2019 at 5:21 pmThe Best Chewy Paleo chocolate chip cookies I have ever had!! I had a craving and this more than took care of it!
Sue says
April 7, 2019 at 10:42 pmThe link to the chocolate chips on your site takes you to Enjoy Life dark Chocolate chips. The first ingredient is cane sugar…which is not paleo. I keep seeing this on all these “paleo” cookies or baked items. Do you have an alternative chip to make them 100% paleo?
Erin says
May 5, 2019 at 5:02 pmMoist and scrumptious. My husband who is a devout chocolate chip cookie lover, even gave them a 5 star. We enjoyed them soft and w a sprinkle of sea salt on top.
Jessica says
May 19, 2019 at 9:21 pmHi! I am wondering if these cookies would freeze well once baked?