These chocolate chip cookies are the real-deal; I crafted them to taste as good, if not better, than their gluten filled cousins. We keep a staple of these in our freezer at all times as the kids LOVE to snack on them as a special treat.
This recipe can be found on page 258 of my book!
From the Paleo Parents: “You know that golden brown Toll House style cookie you want that’s just soft enough not to feel stiff and dry but not so soft that it falls apart? I don’t know how she did it, but Danielle made it happen! We were completely wowed by them and made them our movie snack one night. We left with 10 and returned with one. They were that good!”
If you frequently succumb to looking at food-porn (hate that name), on sites like Pinterest, ChowStalker, or FoodGawker, then you know that a simple image can have you salivating and daydreaming about the dish in an instant. Sadly a lot of grain-free foods are deceiving to the eye. They can look like the real thing but can be disapointing when you take your first bite.
I can assure you that these cookies are not grain-free imposters that only look appetizing. They exceed all taste and texture expectations as well. Remember in my grain-free waffle post how I mentioned that my husband thought they were the closest thing to “real” food I've ever made? Well these chocolate chip cookies take the cake. Or take the cookie, so to speak. He says they are actually better than the original. When he first tasted them, he thought they were the real-deal. White flour, sugar, butter – the works. We also had a house full of college students that night that thought the same. And they're used to eating the break-and-bake Tollhouse kind! As I always say, if I can pass my food off to people who eat a regular diet and have them love it more than the original, mission accomplished!
I'm so obsessed with these cookies that I had to put the breaks on making them. I have no will-power. I even put the extras in the freezer one time hoping that it would deter me finishing off the batch, but the plan failed miserably as I found myself gnawing through a frozen cookie one afternoon and actually enjoyed the frozen texture! Seriously, when it comes to self-control with chocolate chip cookies, I have none.
We've been using the real deal chocolate chip cookies for ice-cream sandwiches all Summer and I made them into mini cookies for Asher's 2nd birthday a few weeks ago. I perfected this recipe for you about 2-dozen times, and now they're on my black-list. They will only be make for special occasions where I will be giving them ALL away!
*These keep best in an air-tight container in the fridge.
* If you don't have a food processor, put a couple of cups of your almond flour in a blender or coffee grinder and give it a few pulses. Careful not to go too far or you will have almond butter. Then make the dough in a stand-mixer or bowl with electric beaters. *Measure the 1½ cups almond flour after you've ground it.
* If you plan to double this recipe, reduce the coconut flour by 1 teaspoon (so you would use 3tbs+2tsp).
* I do not like these with coconut oil. Palm shortening makes them chewy. If you're going to sub it out, my first suggestion would be grass-fed butter.
* I like the flavor complexity with using 2 different types of chocolate, but you're welcome to use whatever you'd like.
* The palm sugar gives the cookies a “brown-sugar” like taste that the original CCC has. You can try using all honey, but because it is liquid, the texture and flavor will change slightly.
- Make the dough as described above
- Gather it into a large ball and roll it into a log
- Tightly wrap the log in parchment paper, then twist the ends to secure
- Freeze for up to 6 months
- Preheat oven to 325 degrees then slice off desired amount of cookies
- Place dough on a cookie sheet and bake for 15 minutes
*cookies will hold their small round shape when baked this way
Give this dough as a gift!
click the tags below for a printable version
Alyssa | Queen of Quinoa
These sound delicious, Danielle! I’ve had cookies on the brain lately, so perfect timing 🙂 I think my oven is calling my name! Might have to experiment with these beauties tonight!
Is there a substitute for palm shortening? I don’t have any of that in the house! And do you think it would be OK to substitute erythritol for the coconut palm sugar?
Sorry, I’m trying to work with what I have in my house! 🙂
I don’t understand how anyone can give these anything than 5 stars. These are spectacular!!!! I’ve been making double batches for a few years now and we devour them. Better than the original is an understatement.
These look fabulous! Can I substitute brown sugar for the coconut palm sugar if I do not have any palm sugar on hand? Thanks, Amee
OK… Ignore my first question above. I’m impatient and skipped over the “Notes:” section, where you answered the palm shortening question! (Sorry!)
These look SERIOUSLY good! I have a paleo chocolate chip cookie recipe on my blog that I’m verryyy happy with, but you can never have too many good cookie recipes! I’ll definitely have to try this one out 🙂
I just looked on your site for your paleo chocolate chip cookies and could not find a search engine to locate them. Do you have a direct link to the cookies? Thanks.
Against All Grain
Thanks, but I was asking Eleni for her recipe.
This post makes me so happy! I made a batch of paleo-friendly chocolate chip cookies a few weeks ago and although they were good, they weren’t like the real-deal. I can’t wait to try yours! I have all of the ingredients necessary… but I just have to wait a few more days until I am done with my 21-Day Sugar Detox! This will be a great reward and treat in due time!
I’m trying to limit nuts right now. Could I just use coconut flour?
Against All Grain
No coconut flour is very different and absorbent. I’m sure there’s a lot of really good coconut flour only cookie recipes out there though!
I use coconut oil or butter in mine.
These cookies look so good! I’m tempted to run into the kitchen to make a batch of these cookies now. I may have to omit the palm sugar because of my little girl being on SCD but will definitely make a batch of this recipe for my husband and I. Definitely taking note of the recipe so that when she’s done with the diet in a years time, I can make them for her. Thank you for sharing!
🙂 Thank you. These cookies were very yummy.
These look amazing…do you have a recommended sub for the palm shortening – I dont like using it in cooking due to the background ethical issues…..destruction of the rainforest of South East Asia, survival of animals such as the Orangutan in Borneo, the Sumatran tiger, and Asian rhinoceros and burning after deforestation accounts for significant greenhouse gas emissions. On searching the net I can see in America there are ethical choices with regards to this product ie. small family run plantations in America (Tropical Traditions) but I cant seem to find anything similar that is available in Australia? Do you have any suggestions? Thanks
Against All Grain
Hi Leah – yes, I hear your environmental concerns. We order from TT for that reason. I would just use grassfed butter if you can handle it. That’s my first choice but someone on here said they made them with coconut oil and they turned out great.
Thank you! Can’t wait to try them 🙂
Sylvie @ Gourmande in the Kitchen
I hear you, I have no self-control around chocolate chip cookies either. I’ve tried putting them in the freezer as well but also found that I enjoyed frozen cookies almost more!
These sound and look amazing! What would you substitute for the palm shortening, if one cannot find that? When I make the regular cookies, I’ve used either all butter or a combination of shortening and butter. I don’t make them that much any more (maybe once a year) because I’m trying to find healthy alternatives to sweets and desserts. Thanks for your great ideas and site!
Against All Grain
I’d use butter.
Can I use Ghee instead of palm shortening?
Against All Grain
Yes most likely. I’ve only tried them with butter
I can’t wait to try these. I know that they will be as good as you claim. You are my Ina Garten/Cooks Illustrated of the Paleo world. I can make one of your recipes for the first time and feel confident enough to serve it to guests. You are a culinary magician!
You’re killing me with the chocolate… Can’t tolerate it in scd but wondering what I can substitute for the palm sugar?
Against All Grain
You can probably use all honey. Or throw a date or two in there if you want to get really crazy! 🙂 The honey may make the dough a little more wet but they should bake up just fine or try adding 1tsp coconut flour
I made a double recipe of these yesterday…I am fighting to not eat them nonstop today…so delicious and the hubby is a fan too which is a major victory!!
Caralyn @ glutenfreehappytummy
oh my gosh how delicious! i love this recipe! thank you!
these are GREAT. I used butter instead of palm shortening. truly delicious. thank you.
I just made these, they have a great chocolate chip cookie flavor, but mine were just a little bit too salty (I used butter rather than the palm shortening, but the butter was unsalted) and will try them again this weekend, but with half the salt. This recipe though will now become my go to grain-free cookie recipe and it was oh so easy, just throwing it in the food processor was so simple! Oh one other substitution was that I used stevia instead of the coconut sugar, but still used the honey. Thank you Danielle, this recipe was great!
How much stevia did you use?
Mine were amazing too but a tad on the salty side as well! Maybe cut the salt in half?
these look amazing! Sharing on my Facebook page today
Great news about the cookbook!! Great for you and great for us too. This recipe for cookies has to go in the book; it’s the best! I agree they can be highly addictive – but we have given up so many comfort foods that we grew up with, it’s surely okay to have an occasional guilty pleasure. Looking forward to the book – you’ll have to let us know when we can pre-order it!!
I made these and the strawberry shortcake cupcakes for my son’s 20th b-day party yesterday and they were both a hit!! In fact, no one (I have 5 kids) wanted me to make the frosting for the cupcakes for they said they tasted “perfect without it” and two of my daughters fessed up, “Mom, I really didn’t like the other choc chip cookies you made but didn’t want to hurt your feelings. This kind is great.” Now, here’s the best part of the story…..My son is type 1 (since 4y/o) and woke up w/bgls at 578! That’s a whopping big and dangerous number!! His dad came home from work and we thought we’d end up spending the day in the ER. His bgls came down (to 48 – not a good number, either) – but by dinner he was stabilized and hungry. When he was little, before I knew how to cook this way – before there were healthy and yummy recipes, like yours, for me to follow – we had to choose between allowing him to have birthday cake or his dinner as we were on a strict carb count. On a crazy whacked-out sugar day like this one – sweets of any kind would have been completely out and raw carrot and celery sticks would have been in. Not so yesterday! We not only did not celebrate his b-day in the ER with doctors, nurses, and IVs, he was able to have cookies and cupcakes (all answers to prayers). As I know you know, honey is a bgl (blood-glucose level) stabilizer – unlike other sweeteners. Almond and coconut flours are nut flours (proteins) and not grains (carbohydrates) – so your recipes were perfect for a challenging health condition and were definitely “the icing on the cake” yesterday. THANK YOU for all you do! You have no idea how your efforts in the kitchen are changing the lives of others – for better health and happiness. Who doesn’t want to see their child smile on their birthday as they blow out his/her candles – even if their “child” is 20? God bless!
Against All Grain
Moriah – thank you so much for you sweet note. I’m in a coffee shop with my husband and am in tears!! I never knew that my disease (so different from Diabetes) could help so many others. And I never thought that this blog or my love for cooking would turn into such a life changing thing. God has used my struggles in so many amazing ways and I am truly blessed to be able to help people in any way. Please tell your son Happy Birthday from me!!
best cooks hands down … paleo gluten free or not … i am so excited! i will be posting about them later …
Okay, so I couldn’t resist these even though they have chocolate in them and I follow a strict SCD diet. I substituted the palm sugar and honey with applesauce and the chocolate chips with SCD legal bing cherries. They are in the oven now. I don’t know what they taste like yet but they sure do look like chocolate chip cookies! I’ll keep you posted!
Update: they came out great but next time I will use half honey and half applesauce because they just weren’t sweet enough. However, the applesauce made them a little extra fluffy and I had to cook them a bit longer to get the crust on the outside. Also, the cherries were unsweetened so I need to make up for the sweetness there, too.
Just wanted to drop a note to say how much my family LOVED these cookies! We have been on the hunt to find a chocolate chip cookie that was grain-free and refined sugar free that everyone in my family would love. Usually I’d try a batch and one out of the 5 of us would not like the cookie for one reason or another. This is the first batch we’ve made where everyone loved them. SO good! I totally understand why you had to take a break from making them. I have no restraint when it comes to chocolate chip cookies either. 🙂 Thank you for sharing such wonderful recipes!!
Holy cow! I have made at least 20 different paleo chocolate chip cookie recipes and this is by far the best! Thank you for creating these!!! I now have a seasonal cookie that I can proudly bring to holiday parties and show people that paleo treats can be delicious! 🙂
These are truly heavenly!!! They were gobbled down by husband and boys, before the cookies had a chance to cool off! I love all your recipes, but never really write a comment…I must admit. But these deserve a comment more than ever!
Thanks so much for sharing this recipe (and all the others) and I recommend you add it to your new book. 🙂
Against All Grain
It will be in there!
I just made these tonight. I must have done something wrong…I used all of the ingredients you listed. The cookies are flat as pancakes AND they are moist, almost wet. I wonder if I used to many chips/chocolate pieces? They do not look at all like yours. Any advice? I am doing the Wheat Belly diet and I am sure these are not Ok due to the sugar, but I was dying for a little something to have with a cup of tea at night!
Holy moly these are amazing! Had one right out of the oven. And another one 30 minutes later. These are the best grain-free or even gluten-free (when I didn’t react to all grains) CCC’s!! Thanks!!
Can I use TJ almond meal?
Against All Grain
No you need to use blanched almond flour without the skins https://againstallgrain.com/almond-flour/
Is the palm shortening made from palm oil? And is this the same palm oil that is said to be harvested at the expense of rainforest depletion and animal endangerment?
Against All Grain
If you don’t buy it from the right places, yes. Tropical Traditions is fully sustainable.
Just made these and rushed to computer to tell you that they are FREAKIN’ AMAZING! Thank you for this recipe! Definitely will be making more! 🙂
Can these be frozen …. By the WAY … These are AMAZING AMAZING AMAZING!!!!
Against All Grain
Yes you can freeze them and I eat them straight from the freezer! Otherwise just let them sit on the counter for 15-20 min or put them in a low oven for a bit until they’re warm.
Can I freeze the dough?
Danielle! These are absolutely wonderful! My three kids gobbled them up, no-one even had the slightest clue they were different from the “real” ones (I only had semi-sweet choco chips so that is what I used.) Truly the “real deal.” Thank you!
Absolutely delicious!!! These definitely are the real deal! Thank you so much for the recipe! I’m going to go eat another one now =)
Hi Danielle! I’m new to your blog, and I just have to tell you that these cookies are soooooo delicious! I just made them for the first time and I must say by far the best grain-free cookie I’ve tried!!! I look forward to checking in to see what you’ve come up with next! Thanks again for sharing all your wonderful recipes! P.S. Nice suggestion of mixing the two kinds of chocolate chips! 🙂
I just made these – they are wonderful! I subbed the palm shortening for grass fed butter and subbed the honey for maple syrup. They came out perfect. I would make these again, and I could also experiment with different flavours. Next time they I think will taste nice with some shredded coconut added to the batter, for a coconut chocolate chip cookie.
PS. Once I made it, I totally understand why this has to be made in a food processor and NOT in a bowl, even with a hand mixer! You could try it, but the batter is SO thick, that extra motor power really helps to keep everything blended smoothly.
PPS. Going to add, these taste amazing dipped in milk! I can also see myself crumbling these up into future ice creams when I get my ice cream maker some day!
I just came back to say, when my boyfriend got home, he tried one, didnt say anything, then looked at me accusingly and said, what did you make these out of? wheat flour? did you cheat? he didnt believe me at first 🙂
These are awesome! They are now my default midnight baking stress relief recipe. 😉
Wondered if you could recommend a good substitute for the egg in the recipe. Just found out my son, who has celiac disease, is reacting to eggs, dairy,potatoes, and grains. Love your recipes, but I’m really struggling finding good substitutes for eggs. We’re now both on the SCD diet minus the eggs.
Against All Grain
Oh SCD without eggs is SO hard! I went off of them temporarily last year. Try eliminating it and adding just a little extra shortening and maybe a splash of almond milk just to offset the liquid. PS have you tried my allergy friendly breakfast cookies? They’re great for grain/egg free!
So funny you should ask that. they are in the oven right now!!! Thanks so much for your response. I will try that and see how it comes out.
Hi! Do you have any suggestions for swapping in Bob’s gluten free 1-to-1 baking flour? I have an almond sensitivity
Hi! I haven’t experimented with Bob’s GF flour for this recipe so I’m not sure what the 1:1 would be. Maybe someone who has tried it will be able to tell you the exact ratio! If you tried it already, let us know how it turned out!
I just made these today with my daughter (age 15) and I just wanted to say “WE LOVE THEM!!!!!” Thanks for the wonderful recipe! My daughter is looking forward to making them again this weekend for a family picnic!
Just made this recipe into a cookie type cake. Turned out GREAT! 🙂
Wow – this recipe is it! Thank you so much – they are delicious in their own right. We have been following a primal/paleo lifestyle for about 5 mos, and love it. Have tried some baked goods and have been mostly happy, but these – well these made my husband stop and ask if he should be eating them! What a terrific recipe. I used butter instead of palm shortening, used my scoop and got about 16 cookies at 10 minutes. Perfection. Thank you, thank you!
These cookies are amazing! This is my third time making them now. It’s great to have a go to dessert to share. Thanks so much =)
I’ve never used coconut shortening but I just went to Tropical Traditions and ordered a gallon! It was even on sale! Can’t wait to try it out!
Awesome! I used reg olive oil (not extra virgin) in place of palm shortening and 1/4 c reg sugar and no honey….turned out fantastic. Thank you
Honestly I am always skeptical when recipes promise to produce a grain free item that tastes just like the regular version. But this recipe sounded fairly quick and easy, and it also sounded as if it would taste good even if it failed to taste identical.
I have made a LOT of chocolate chip cookies in my 40+ years of baking, and I make some of the best “regular” cookies around, but I am here to testify that this recipe is outstanding! Once cooled they truly are nearly indistinguishable from their traditional counterparts. I will definitely be making this recipe again and again, trying variations (such as adding nuts).
Thank you so much for this amazing recipe!
I made a double-batch of these this weekend and my-oh-my! My hubby & I loved loved them; so much we didn’t have much control and ate almost all of them. 😉 So, I made some more to take to work. I did substitute butter for the palm shortening and they came out amazingly moist. I also used a cookie scoop to make perfectly sized cookies. Fun!
I just made these and they were sooo good! No one believed me when I told them they were Paleo. 🙂 Thank you for such a delicious recipe!
My kid can not eat eggs (1 of the long list of things she can’t eat). Do you think the powered egg sub would work?
Against All Grain
I’m not sure, I’ve never worked with powdered egg. I’d try just leaving it out all together
Hey Lisa! Have you heard of NAET? I am currently going to a naturopath who does NAET treatments to help me recover from my long list of things I can’t eat! It might be something you can look into for your daughter! Blessings and praying for full healing for her! 🙂
Absolutely amazing! This is the first paleo item I’ve baked that didn’t taste “paleo”. I brought them to a party and friends were amazed. These are completely delicious in their own right, nevermind being paleo and refined sugar free. I did use butter instead of the palm shortening. I can’t recommend them enough! Thank you so much for this recipe!
Great recipe! The first batch looked beautiful but had a very malty taste, so I used the Heilala Vanilla paste, and reduced salt. I ran out of almont flour, so substituted what I had, which was gluten free sorghum flour…..A bit too cakey, but definately also nice from the taste. It is a grain, so It won’t suit everyone looking here, but a wonderful flour to work with for celiac and GF.
THANK YOU THANK YOU for this fabulous recipe!!! I have been making a lot of almond and coconut flour baked goods these days and my husband always says they are OK, not sweet enough. When he saw these cookies, he suspiciously asked if they were “special” cookies and I just said they are regular ones (I simply didn’t specify what “regular” means LOL). He ate almost the entire container! I haven’t told him that they are actual healthful and don’t plan on it since they will be my new go-to cookie. THANKS!!!!!! 🙂
the minute you posted this I placed an order for palm oil. THANK YOU for this recipe! These cookies are so good! I love your blog and have tried many recipes!
Against All Grain
Thank you for reading, and for trying so many of the recipes! I’m glad you love them!
Holy moly, these are AMAZING!!
Holy Cow are these good! I just made a batch and cannot believe they are grain free! I was going to double it (I have 4 kids and a hungry husband) but I have tried many grain free chocolate chip cookies they have not liked (which I then eat all of!). I cannot wait for them to get home from school and try them! THANK YOU!!!!
Against All Grain
Hope they liked them! Or maybe that they didn’t so you eat them all… 🙂
These were delicious and held up to expectations! Thanks for a delicious grain-free cookie.
These look fantastic and I’d love to try making them. Do you know if there is a sub for the palm oil shortening? We can’t get palm oil shortening in the UK. These wouldn’t taste or turn out the same if I used say coconut oil would they?
Against All Grain
As suggested above in the post, I recommend using butter if you cannot get the palm shortening.
This recipe is awesome!! Making and giving as gifts this year! Just took the first batch out of the oven for a baby shower tomorrow.
THANK-YOU for being an inspiration for those of us, just joining the troops of grain free eating!
Beth @ Tasty Yummies
I made these babies last night finally and OMG they are incredible. I love how soft they are and they have an amazing texture. I topped mine with some homemade vanilla sea salt that I made and it was the perfect addition. Thanks for another amazing recipe!!
Against All Grain
So happy you liked them Beth!
I just made these for the first time and they are *really* good! Thank you for the recipe, Danielle! Now that I have found your CCC recipe, I just need to find a sugar cookie recipe that is as good!
My daughter has a nut allergy. What can I use as a substitute for almond flour?
Against All Grain
I would suggest searching for a recipe that uses all coconut flour
We also use no grain. These I must try! Awesome!
If you use palm shortening, please save Indonesian forests and wildlife from further devastation, and buy palm-oil based products that have been RSPO certified.
There IS a win-win option for people and wildlife.
Against All Grain
Tropical Traditions ensures that their shortening is made using sustainable methods on farms that have been running for many years, causing no additional harm to the environment.
The chocolate chips cookies are soooo goood! Served them at a party tonight (where guests were not paleo), and they disappeared in a flash, and we got lots of compliments! Thank you 🙂
I can’t wait to try these!!! :O)
I’ve been looking for a good grain free chocolate chip cookie!
These were absolutely spectacular!!! They were just the right amount of sweet, which was wonderful! Also, mine did spread a bit and puffed up very nicely. My husband and I loved them and will definitely be making them again soon!
Just made these for the first time, and they are SO GOOD! Even my husband approved and asked for more! I’m looking forward to serving them at my daughter’s birthday party next weekend along with the cupcakes from your blog. Thanks for the wonderful recipes!
This recipe is by far the BEST CHOCOLATE CHIP COOKIE recipe ever!! If you haven’t been satisfied with other gf/df or paleo versions of these. Stop looking and try this one!. It is amazing. I haven’t used the food processor but just now realized using the food processor may give me a different texture so I will try this next time…i can’t imagine improving on them…they are so perfect.
Thank you so much for this recipe!! I am new to paleo (2 months in) and have stumbled across several different paleo blogs and your blog is my absolute favorite, hands down! I made this cookies a few days ago and my crossfit trainers said that they were the BEST paleo cookies they have ever eaten! Having been strict paleo for about 5 years, this was a huge compliment coming from them. I am actually about to make another batch, by request, for our team to take to their competition in Indy this weekend. I have been raving about your blog to everyone, including some of my vegetarian/vegan friends. Thank you again and keep up the excellent work! I cannot wait to try the grain-free sandwich bread…
Yummmm… I will be trying these!
Thanks for these. Delish! You really work some magic with coconut & almond flours!!
this is my favorite coconut four recipe that I have tried of yours!!
You had me at chocolate chip
These look AMAZING.
Omgoodness I am food lusting over here. This looks amazing and so chocolately. If I won the gift card, I would totally make these!!!
…And this one
These are my favorite and also possibly evil.
I cant wait to try this!!
Thanks for all the ideas to broaden my food choices!!
This is one of my favorite recipes! Thank you for all you do for us grain free foodies!
As soon as I am able to get the chocolate chips for this recipe, this might be the one that convinces my husband to do Paleo with me. Thank you for all of your hard work to perfect these recipes. This one is running a second as my favorite recipe!! Might be third if I try the Black Forest Cupcakes 😉
These are by far my favorite cookie of all time! I used this as a base for a favorite holiday cookie … I decreased the dark choc and added vegan white choc, crasins, gf oats and macadamia nuts … unbelievable … everyone loved them!
These cookies are amazing! Even the toughest critic I know, my husband, loved them!! Thank you for sharing. I have heard wonderful things about Tropical Traditions and would love to try ALL of their products! You have a wonderful blog and I appreciate you supporting us mamas that are trying to feed our families healthy and satisfying food!
These cookies changed the way my family and I enjoy our sweets (when we have them). They are truly the real deal!!
These cookies are so wonderful. My family scarfed them right up!
This is hands down the one we love the most!!! However I could have commented on the banana chocolate chip pancakes we just had for the first time two days ago, and LOVE! And the bread! OMG the loaf of bread! we always have two loaves going – one in the freezer and one on its way to my belly! Love your recipes!! can’t get enough!
This is my favorite recipe of yours where you use coconut flour. They were so good!
These look amazing, can’t wait to try the recipe!
Seriously…I think it doesn’t get any better than this old school favorite.
By far the best paleo compliant treat I’ve ever made and/or purchased! It definitely tops my list when I want to treat myself but not regret it later. 🙂 Looking forward to pre-ordering your cookbook! Fave Coconut Flour Recipe. 😉
I am a sucker for cookies – especially chocolate! Looks great – thanks so much for sharing the TT gift cards!
These cookies are great! This is the recipe that finally convinced my husband that he could give up Oreos and Cheezits.
These are by far the BEST chocolate chip cookie recipr ever! I love the hint of coconut flavor this recipe brings and the chewiness is heavenly. They melt in my mouth right out of the oven. All of your recipes are fantastic- and I cant wait for your cookbook to come out!!! Thank you so much for making my paleo lifestyle sustainable!
My first grain free cookies! They were good! Next up pancakes or the donuts??? So hard to decide:). Thanks for all your hard work. I have been gluten free for 2 years now due to gastro/autoimmune problems. Also avoid soy and yeast. Trying out much less grain as it seems it may be best for me. Love your site!
This is my fav coconut flour recipe
Who doesn’t love a chocolate chip cookie?! Yummm. Or some tropical traditions 😉
I love this chocolate chip cookies and would love to win some almond flour!! Thanks so much for all you great recipes.
Oops…..meant coconut flour:)
This is by far my favorite coconut flour recipe!! I actually just commented a few days ago on how wonderful they were. Thanks for teaching me how to stretch my bag of almond flour by adding the coconut flour to recipes! I absolutely LOVE TT and would be lost without all of their products!
These are my favorite, my whole family loves them!!
We love coconut flour and I use it whenever I can. The mild rich flavour and fragrant smell makes it even better. Thanks for posting your recipes using coconut flour!
I would totally make these with the 50$$ cg to TT!! 🙂
LOVE this cookie recipe with coconut flour and would love to win!
This is my favorite recipe. We we want chocolate chip cookies I come here!! They are hubby and college sons approved. We all love them. Thanks, Barb
These cookies are one of my favorite coconut flour recipes!! They are addictive!!!
Love, love, love your recipes!! Working more and more coconut flour into my recipes! thanks for all you do!!
These sound amazing! I have been looking for a non-cakey gf cookie recipe, I think I found it!
These look amazing and I plan to make them at my first opportunity, as chocolate chip cookies are my favorite. I will use a combination of artificial sweeteners in place of the sugar and honey, as I need to avoid sugar (plus use sugar-free chocolate chips), and use butter in place of the palm shortening (since I don’t have it), and hopefully they will still be as good as yours look!
Pam, can u tell us what ingrediants u swapped & the amounts. Would luv to try more SF version.
My batch turned out great using salted butter so I omitted the salt & brown sugar since I didn’t have the palm sugar. They were great, even added 1/4 cup of chopped walnuts, baked for 9min in convection oven. Perfect cookies for a treat but I think a bit to sweet for me since I limit sweets due to LC / Wheatbelly lifestyle. Haven’t done the carb count yet on them. I will have to restrain myself!
I cannot wait to make these for my son’s birthday! I also hope I wine the gift card!
These are the best paleo chocolate chip cookies! My family will even eat them without making fun of Paleo 🙂 I love all the recipes I have found and made on AgainstAllGrain.com I am looking forward to the cookbook and thank you for all the recipes you already share with us!
I’ve been living (it really isn’t just eating) paleo for just over 3 years now – I’ve made MANY paleo baked goods over that time and these cookies are hands. down. THE most satisfying. everything I want from a cookie, and so so popular with my anti-“twigs-and-figs diet” friends, family and co-workers. makes having a real food conversation with those folks much easier 😉 thanks for doing what you do – I’ve never been disappointed with one of your recipes.
Definitely my favorite of the coconut flour recipe options. Hope I can win that gift card!
Can’t wait to try these! thanks
This recipe is my hands-down favorite of all your recipes!! Maybe even better than the grain-full altnerative! I’ve made them a couple of times and everyone raves about them 🙂
This is my favorite recipe, I can’t wait to try them soon!
leaving my comment on these for the GC giveaway! These looks fabulous!
Love these!…and all your recipes. Thanks for doing what you do.
This is my favorite in the coconut flour give-away. I am going to make them just as soon as I am done with my sugar fast. Your recipes and blog have been so helpful in my new venture to go grainfree. Thank you for sharing your information with all of us!
THIS is the recipe I want to try!
Definitely my favorite of your coconut flour recipes! Yummy! Would love to win. 🙂
I found this website yesterday through Facebook, and I have been browsing the recipes eagerly! I’ve been thinking of what to make my weekend food “project” and these are IT. When paleo seems hard, I love having a sweet treat. However, I dislike having an abundance of sweets in my home. The “freeze-ease” of this recipe is perfect.
These are my fav coconut flour recipe you have! I tend to shy away from nuts and nut flours because they seem to hinder weight loss. In addition, I have begun using more coconut products because of the reported health benefits. These cookies are moist and delectable and make me feel like i’m eating a cookie in my former SAD life
It’s SOO hard to pick a favorite ’cause I LOVE your recipies! But I think I’ll have to go with this one because chocolate chip cookies are.the one thing I missed most after.going paleo! 🙂
These are my favorite! Love them! Yum!!
This one is my favorite!
These are wonderful cookies. I Like using recipes that combine almond and coconut flours.
These are my favorite! Seriously REAL DEAL cookies. No joke!
I haven’t made these yet, but they would have to be my favorite out of your coconut flour recipes. And I will definitely be making them my favorite sometime soon.
This one is my favorite and I haven’t even made them yet!
Really liked these!
These look divine! I think this is my fave of your recipes using coconut flour!
I haven’t made these yet, but with all the buzz about them I’m dying to try them out! I’m doing Whole30 this month, so February 1st is going to be a delicious day!! I love cooking with coconut flour and the subtle sweet flavor it has, and my stock is running low. Winning the TT Gift card would be awesome sauce, especially since I need palm shortening as well. 🙂
These cookies are my favorite recipe of yours that uses coconut flour. They are the best paleo friendly cookies I’ve tried! Thanks!
This is my favorite recipe by far, made with sugar free chocolate chunks! I would love to win the tropical traditions gift certificate too – I haven’t had a chance to try their coconut flour yet.
These are the ONLY gluten-free chocolate chip cookies that my son will eat! He is SO happy to finally have his favorite treat again! Thanks so much for coming up with this delicious and healthy recipe.
This is our favorite coconut flour recipe! <3
Nicole @ HealthyGirlAdventures
These look good. I am trying to eat with all natural ingredients. Slowly but surely I am getting rid of pre packaged and proccessed food. I’ve been looking for a good recipe for something sweet, as I have a huge sweet tooth. Again I wanted to bake something with healthy ingredients like almond and coconut flour. I will try these!
these cookies are absolutely amazing!! thank you so much for ALL of your delicious recipes!!
These are the best cookies. This recipe is solid and never fails if you follow it without substitutions. Danielle is amazing and we love all her recipes!!
I have tried SOoooooo many other choc chip cookie recipes and my kids love these above all the rest! Thx 4 a great kid-tested and approved recipe 🙂
THESE cookies… THESE are the things that make my family melt… LOVE LOVE LOVE what you do.. I have shared your site with many… You are the queen of baked goods… 🙂 Thank you for sharing..
Amazing alternative to the real thing
These look amazing!!!!!!!!!!! Love CCC!
these look yummy!
Yummy…no way to resist these! Wait, I don’t have too. Thank you!
Sooo yummy! Everyone loves these – especially warm!
Delicious!!!! Thanks for all you do!!!
Best cookies ever!
This is my favorite coconut flour recipe! Thank you so much for all your delicous recipes! I can finally enjoy “Toll House” style cookies once again 🙂 Can’t wait to preorder your cookbook!
These cookies are my favorite so far. I think I’ll have to try the peanut butter ones next.
Ooooo! I want to try these!
Choosing to change my eating lifestyle was a HUGE step for me. Knowing there are tons of amazingly delicious recipes like this floating out here on the interweb makes it so easy and exciting that I CAN do this.
My NEW favorite coconut flour recipe. I hope I win!!
These look fabulous!!
I’m new to grain-free and I’m excited to be eating healthy. Thank you for a great resource!
I love these cookies! They really are better than the real thing…..all the great taste (and even more importantly, texture) of the real thing with none of the guilt or tummy upset!!!
Best grain-free, refined sugar-free cookie recipe around! I’d make these all day with a gift card!
love, love, love these cookies!!
These look incredible! Cant wait to try them. Hopefully this is the correct way to enter the contest!
One of my favorite recipes!! Thank you!
I LOVES me some chocolate chip cookies that fit into my paleo lifestyle… and a giftcard for Tropical Traditions just “sweetens the pot”, so to speak…
Who doesn’t love a chocolate chip cookie! And one I can eat and then feel satisfied instead of having sugar cravings for more! Thank you Danielle, for all of your recipes!
These are nothing short of awesome! I am not talking about good for a paleo cookie, I am talking a lose yourself in the delicious yummy goodness that is a chocolate chip cookie! I have served these to all my non-paleo picky eating people and no one can get their fill of these. They even win over the people determined not to like real food! Thank you for so many wonderful recipes like this. I love that you have made it so I don’t have to miss anything!
When I heard about the giveaway I was so excited because I just made these amazing cookies tonight! I am so happy to have found your blog and so is my family!
Nothing better than chocolate chip cookies (except maybe chocolate chip cookies that are made with real, good for you ingredients!)
I LOVE chocolate chip cookies!!!
These cookies are the whole reason I ordered T.T. palm shortening!!! And now I use it all the time in all sorts of recipes! These cookies are amazing and even my non-gluten/dairy free family think so!
Do they only sell it in a 1gallon tub though? That’s all I see on the page. I don’t want more than 1lb.
I still like to print out recipes for usage. Could you provide an option to print that only includes the recipe and not the graphics and other pre-recipe paragraphs?
Against All Grain
I would love to but I don’t have the finances right now to hire a web developer to add those features. Hopefully down the road.
Thanks for this recipe! I use the dough as a base and add cacao nibs and dried cherries or chopped dried apricots in place of the chocolates.
We didn’t have palm shortening or palm sugar so we subbed real unsalted butter and dark brown sugar but they were super yummy and at least they were grain-free. 🙂 This was only our second recipe we’ve tried from your site, but we’re excited to try more baking with the blanched almond flour. Thank you!
Wow! This was my first real no grain baking. My daughter has to be on a no grain, no dairy diet and we found out she has a gluten allergy. She was bummed but these cookies are helping! They are not what I expected. They are very tasty and as close to the original as you can get. Mmmmm!!! Thank you!
Ok… so these are just a little bit too yummy! Hubby and I polished off a whole batch in one day 🙂
I subbed the palm shortening for butter and used coconut nectar instead of honey. They were delish!
Oh my… these are so very good. No kidding. We did add some Lindt 70% chocolate, not a lot, but liked the variety. The almond flour I had wasn’t as ground as it could’ve been. Even still, they are unreal! They passed the kid taste test, too!
So excited to try these, im not on a restricted diet for treatment of any diagnosis, just trying to limit carbs for general health reasons! Where can i buy palm shortening?
(oh, and this is totally unrelated, but have you tried the noodles they make out of tofu? i think theyre called shirytaki or something like that. I had them last night in a stirfry with liquid aminos (GF soy sauce) and they were great!)
Against All Grain
You can order it from Tropical Traditions or most health foods stores carry Spectrum. Yes I’ve had them and they’re not soy (tofu) luckily, they’re from a plant related to the sweet potato. They’re pretty good
Just made these with hazelnut flour instead of almond flour and they are soo good!
Thank you for this recipe and for so many others! You are making the transition to paleo so much easier because I don’t feel deprived. These are delicious!
Made these today for a Super Bowl party. They are delicious!! Now I just have to hold off eating them all until guests arrive.
Kendra aka The Meanest Momma
I made these last weekend and they were FANTASTIC. Thanks so much for sharing!
Hmmm….mine came out looking nothing like these but the taste is wonderful. I’m curious if high altitude is affecting my grain free baking because none of the recipes I have tried ever look right. Also, I make my own almond flour, do you think that could be another reason why they look strange? I need to buy some almond lour in bulk but I am too broke! LOVE this blog!
Against All Grain
As far as everyone has told me they make their usual adjustments to recipes for high altitude baking and everything turns out fine. Most likely your issue is the almond flour. I have a high speed blender and the top of the line food processor and have never been able to get my homemade almond flour as fine as the kind you order online. It makes a world of difference. I remember the first time I switched from Bob’s Redmill (pretty coarse and oily) to Digestive Wellness and Honeyville and it was like I was eating a completely different recipe.
These are phenomenal! I’ve made them an embarrassing number of times 🙂
Jana Silvey Hesselton
Wow! These really are good. I was very skeptical, as the dough tasted a lot like some grain free “graham” crackers I made (from a different website) that were disgusting. But the finished product is fabulous. This is definitely the best grain free product I’ve tried, and having tried many with OK to truly disappointing results, I am overjoyed! I love your website and refer to it often. Thanks!
These cookies are amazing!!!!!!
I was wondering if you knew how many calories were in a dozen of these cookies?
Against All Grain
I don’t, but you can plug the ingredients into one of the nutritional calculators online to find out quickly.
Made these on the weekend. AMAZING. Cannot stop eating them though… Thank-you so much for taking the time to perfect such a wonderful recipe!
I’ve made these and they are great. It’s so sweet of you to include the labels, they look so nice.
These cookies are da bomb! They got two thumbs up from the whole family, including my son who hates regular chocolate chip cookies. The texture is amazing. Absolutely the best cookie I’ve eaten since going paleo. Oh and I used butter instead of the palm shortening and they turned out beautifully. Can’t wait to try more recipes. (Not to mention pre-order your book!)
Wow, these are so amazing. My mother in law made them and then we did all in the same week. And guess what, they are all gone :). It eliminated the chocolate chip cookie cravings!
Ok…probably sounds like a ‘new cook’ kinda question – but I promise, I really do know my way around the kitchen! I’ve just never used my food processor to make cookies. SSOOOO….was wondering if you use the metal blade or the plastic one for this?
Against All Grain
Use the metal blade, it helps grind the almond flour better 🙂
I just used a electric hand mixer….turned out great….did not have to ore grind almond flour either…after beating the wet ingredients, just mixed in with a spoon the dry. No problems!!
These are fantastic and super easy to make. Definitely the best paleo chocolate chip cookies I’ve ever made.
Just made these…..they were absolutely AMAZING!!! My non paleo husband also agreed!! Almost ate the whole batch!! Used kerrygold butter…did not have palm shortening. Thank you for posting this recipe!!
Have you tried this recipe without eggs?
So my family and I are not Celiac, but we have found that we have an intolerance. We have gone gluten free, mostly (as much as absolutely possible) grain free, mostly dairy free… My staple chocolate chip cookie recipe has been a family favorite for years and a highly requested item at potlucks – very addictive – but we never knew why we had constant acid reflux or upset stomachs after eating them. NOW we know, and while I am very sad to have to give the recipe up, so far your cookie recipe is the best I’ve found as a replacement.
While I love my vitamix, it just feels wrong to make cookie dough in it, so I used my stand mixer. The other thing I had to alter was the palm shortening – I didn’t have any so I used butter. Also, I make my own almond flour, BUT it is the by-product of homemade almond milk and I don’t blanch and de-skin my almonds. I’m wondering if any of these factors would have altered the texture/color of the cookies? The color is much darker than yours, and the texture (right out of the oven) is not smooth at all (after they cooled considerably, the texture improved).
Would love to hear your thoughts.
Thank you for working so hard to make such wonderful recipes – yours has been my go-to site as we travel this new journey of clean, health living!
Against All Grain
Yes all of those changes would greatly affect the cookie. Almond pulp is much too wet to use in baking unless dehydrated first and I also never recommend baking with the skins of almonds because it create a mealy texture. The butter sub should be fine but they’ll spread out more.
Thank you so much for these!!!! A few months ago my 6 yr old daughter was diagnosed with FPIES specifically related to the protein found in wheat, we also found that she is lactose intolerant so the PALEO diet has naturally become the dietary option that fits our families needs. I have been baking and testing every recipe like mad over the last few months to come up with “real deal” replacements for her for things like toast, pancakes, cookies… And I have to say these are the MOST amazing cookies ever! My daughter scarfed down her cookie looked at me and said “Now that is the best thing I’ve tasted in months!” – YEAH! I finally found my new chocolate chip cookie recipe and I could not be more pleased! You are the best!!!
I just made these this weekend and they were fantastic! Thank you!!!
Hi, love the sound of this recipe but as with most paleo desserts there is almond flour. While I know this is a healthy option myself and my children cannot have nuts, although coconut is fine. I have heard of people using sunflower seed flour (which you make yourself) in place of the almond flour with good results. Do you think this would work for these cookies? Thanks
Against All Grain
Hi Michelle- it probably would. I make sunflower seed flour by grinding raw unsalted kernels and then sifting it through a fine mesh strainer. I also have a cookie recipe similar to this one on here using sunbutter.
These are delicious. Is it possible to make them crunchy somehow?
Thank you for sharing this recipe Danielle and the substitutes! Not only do I live in another Country, I don’t live in a major city. And at times its hard to get some ingredients! BTW these are awesome! I will be making again! Thank you so much for sharing your lovely recipes 🙂
I just made these… DELISH!! I’ve tried other grain-free cookie recipes before, and this one is the most like “regular” cookies. Trying to make Paleo-style goodies for my daughter so that she can have treats with our friends and family without eaten flour-, sugar-, and gluten-laden things!
I think putting the almond flour in a blender before mixing everything together made a big difference. Made the dough smoother and not as gritty.
I used 4 Tbs of butter instead of the Palm Shortening and 1/4 C. of Maple Syrup (Grade B) instead of the Palm Sugar. Then I added a bit more Almond Flour and Coconut Flour to make up for the added liquid.
Thanks for all your recipes — every one I’ve tried has been awesome!
I was wondering if you have done much cooking with cacao butter? Seems like a great match for choc chip cookies…
Against All Grain
Yeah, it’ll probably work just fine! I use it in my chocolate cherry muffins and it works great!
I made these cookies last night and they are amazing! I substituted maple sugar for palm sugar, and I added pecans and coconut- what a delicious texture! Thank you for the recipe!!
Just made these tonight because I cannot begin to tell you how I long for sweets at least once a month! ha! They were a definite hit around the house and I will definitely be making these for gifts around christmas time! It is really hard to find good chocolate chips where I live but I finally came across some vegan ones at the only heath food store we have ( sad, I know). I love what you do and love your recipes! I can’t wait for your cookbook to be born! 🙂
These really are the real deal! They have the brown sugary taste of typical chocolate chip cookies, and the chewy texture too! I have made them multiple times now, with great results every time. I usually use almond meal rather than blanched almond flour, and it gives the cookies an oatmeal cookie texture.
Just made a double recipe of these today (with butter), and they are fan-freakin-tastic! I’m not sure that I’d say they’re as good as Tollhouse, but they taste like a really good chocolate chip cookie. My hubby loved them too. Will be making these again!
I’ve made a couple different paleo chocolate chip cookie recipes & these are the best! I used unsalted butter (no shortening on hand) & 75% bar chocolate, chopped, along with the choc chips. As much as I avoid sweets (my downfall!), I need a dessert now & again & these hit the spot! Great recipe…
What would be a sub for the almond flour? And how much?
Hi , sometimes i get bored with a traditional choco chip cookie. Do you think the 2 teaspoons vanilla could be substituted with mint extract or maybe even orange? I love the combination of dark chocolate and orange. Yum
I just made these last night and there are AMAZING!! They do taste like ‘normal’ cookies…correction, amazing ‘normal’ cookies!! Which is probably why I ate at least half of them! Obviously I will not be able to make them that often either!
I was so excited to try these! I needed to amend the recipe a wee bit to fit my dietary needs, and they still turned out beautifully. I just wanted to pass on the substitutions for those who may also need them:
I can’t do coconut flour and had no almond “flour” so I subbed in 1 3/4 cup + 2 T. Trader Joe’s almond meal. I decreased salt from 1/2 t. to 1/4t. In place of coconut sugar and honey I used 1/4 c. maple syrup. I subbed kerrygold butter for palm shortening. I baked for 12 minutes and they were perfect! Amazing.
Nice job, Danielle. I always love your recipes and the gentle love you execute them with. You are an inspiration and wonderful resource to many.
Thanks for posting this! I can’t do coconut either and was about to try just without it.
I’ve been looking for a yummy gluten-free chocolate chip cookie; I made these yesterday and they are my new favorite! I subbed raw sugar for the coconut sugar and honey (I don’t particularly care for the taste of honey) and they were amazing! My mom even liked them, and she doesn’t usually enjoy my paleo goodies:)
I’d also like to add that your blog is beautiful and I cannot wait to get your book! Keep inspiring those of us who just don’t have the knack unless we have the recipe! Thank you!
These were the best “Paleo friendly” chocolate chip cookies I have ever tasted! Thank you for the recipe! My kids are very happy!
Just had my first bite and these are wonderful. Used Whole Foods Coconut Oil to cream the brown Just Like Sugar. Added about tlb of honey for added liquid but may have been fine with almond milk for right consistency. Honeyville Blanched Almond Flour right out of the bag worked perfectly and I only needed my trusty hand mixer. Once I had chocolate added, oh and 1/4c chopped walnuts, thought it might be too much, but even hot, just out of the oven, these are perfect!! They hold together and have just the right texture. Thank you for a “real tasting ” recipe without wheat.
Linda, did you use coconut oil in place of the butter/shortening? Thanks!
Best CCC recipe by far. I’ve made this 4x’s in 2 weeks. The only change I’ve made was using Swerve Sweetener in place of the coconut sugar due to being low carb. This def fills my need for a cookie.
I FINALLY got a chance to try these! And, of course, they are AWESOME!!! Thank you, oh wizard of the Paleo land!
Holy moly Danielle! These are incredible! I made one batch and it was a tad salty but we inhaled them anyways. I made another batch and just used 1/4t of salt. They were perfect! Thank you so much for sharing this recipe!
I bet you’ve answered this already, but where do you buy your palm shortening and coconut palm sugar? Thanks!
Against All Grain
I have found both in our regular grocery store, and at Whole Foods. I’ve also ordered the coconut palm sugar on Amazon for convenience sake. Hope this helps!
Thoughts Between Pages
So I just made these and they were good…but next time I’ll be adding more honey. They weren’t quite sweet enough for my taste. The dough was also a little salty (I subbed butter in for palm shortening). I liked using the coconut sugar though. It definitely added a “brown sugar” taste. I feel like I’m so close to the perfect grain-free chocolate chip cookie dough recipe. This recipe has gotten me that one closer! 🙂
Against All Grain
If you sub butter, make sure to use Unsalted butter or cut the sea salt
You are 100% correct about your chocolate chip cookies. They are amazing!!!!!! Thank you so much for sharing!
YOU. ARE. A. GENIUS. These cookies are so much like the SAD cookies that I’ve gotten rid of all my other Paleo Chocolate Chip cookie recipes on Pinterest and in my recipe box. My whole family thanks you. Unfortunately, my waistline does not.
Please keep being awesome!
I can’t wait to try these. I am diabetic on the paleo diet and miss a nice cookie! However, I noticed you said not to sub almond flour for almond meal? I’m trying to get rid of my “Bob’s” brand before I going buying the real almond flour. May I ask what happens when you use meal instead of the flour? Thanks!
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Thank you! Cookies were my old favorites. As I was putting the dough on the cookie sheet I kept thinking, “These SMELL like cookies!!” Haha it’s been a while since I’ve had anything like this. And I baked them for my friend’s birthday today and everyone liked them! All non-paleo people. 🙂
Thank you for blessing us!!
These are amazing, but…. How do I keep the fresh from the oven crispyness after 24 hours? Is that just an almond flour issue? I tried the refrigerator and that help the softness at bay for a little longer, but not until the end of the batch.
Yum. Only word needed.
I have just tried these
word to the wise…i accidently used salted butter and the pinch of salt…it makes it a tiny bit more savoury…
of course sweet is always balanced with some salt 🙂
but i wanted to ask how many caloried you think is in one of these babies?
Hi. I want to make these cookies and make cookie dough ice cream. What should I do about the egg though? Should I leave it out?
Best Paleo cookie recipe I have had! These are delicious and always in demand in my household. We make these about twice a week. It’s weird for my family of four very different food personalities to all LOVE a recipe. Thanks for creating these.
These look amazing and I can’t wait to try them. Thank you so much for your willingness to share your talent. I am loving your book!
I made these cookies tonight, and they are FREAKING AMAZING! I have been craving a paleo-ish sweet for weeks and I finally found my new go to recipe!!! THANK YOU SO MUCH!
Just made these for the first time. I’m in love! Delicious! Thank you!
These are super yummy, just made them for the first time. My wife and son both love them too, which is amazing because at least one of them does not like anything. My only problem was they kept falling apart, so we had to eat the broken ones. Not sure what I did wrong to make them so crumbly.
I have to admit, I have your cookbook and am LOVING it (plus I have stalked this blog for a while) and have never commented. But I made these tonight and they are AMAZING!!! My husband even liked them so much he took 4 right off of the pan – this is a definite first! I am so excited about how they are perfectly crispy yet chewy like a “real” cookie. I’ve tried lots and lots of recipes and these most definitely take home the prize! Thanks, Danielle!
These have been bookmarked on my iPad for awhile and today I finally had all the ingredients and time to make them…absolutely delicious! Perfect substitute for those CCC cravings. I’ve also enjoyed reading about your health journey as I navigate my own. Looking forward to continuing to explore your site. Your book is on my wish list. Thank you for taking the time to share your story and recipes!
I can not eat honey 🙁 can I use pure maple syrupy? Or coconut syrupy? Or rice malt syrupy? Cheers!
Against All Grain
Generally, you can substitute pure maple syrup for honey 1:1.
Hi Danielle, I just made these cookies for the first time last night. They are soooo good!!! I can’t believe they are grain free. My son loved them too and he’s much pickier than I am. On a scale of 1-10, he rated them a 10.I’ve been trying to find grain free alternatives to his usual junk-food fare and this is a definite keeper. I couldn’t be happier 🙂
I’ve made these twice now. The first time I followed the recipe but lowered the amt of sweetener. They were great, but more spongey than I would like– as I find most grain-free cookies to be. The second time I doubled the grass-fed butter and perfection! Totally crispy and amazing. More butter is always better:) Thanks!
Does anyone have an idea why the bottoms of my cookies keep burning? I follow the recipe directions exactly, I’m using parchment paper on metal (not non-stick) baking sheets. I’ve reduced the bake time and they still burn. It’s so frustrating. Any suggestions? Thanks!
I know the darker color pans will do that for me. But I switched to the chicago metallic ones and havent had that issue again. I kept the dark cookie pans for warming up food etc in the oven. Just and idea
Use a Silpat … they will not burn!
I LOVE LOVE LOVE this recipe from your cookbook. I can’t even tell you how many times I have made these cookies. I have 4 kids, nuf said. I made about 8 dozen of these for a bake sale and everyone who tried them loved them. I don’t just double this recipe when I make it, I QUADRUPLE this recipe. I have never decreased the coconut flour and they always turn out great. I love the idea to freeze the dough and/or do the shape and bake. I might give that a try, but then again how can you improve on an already perfect recipe?
We also love your waffle recipe. My kids ask me, “Can you make waffles? The good kind? (refering to YOUR recipe).
Thanks for your great blog and cookbook!
Yum!! So so glad I found this recipe!!!! instead of honey and palm sugar I just used about 6 medjool dates blended! thanks for the recipe. 🙂
I love these cookies! I am interested in making a cookie cake for my sons second birthday. Would this recipe work if I just roiled the dough out into one big cookie? I would probably double the recipe (with coconut flour change) to make sure it was large enough. I’d love to know your thoughts!
Against All Grain
I have not tried it, but if you do, let me know how it turns out!
I only have Bobs Mill Almond Meal/Flour on hand. Can I use this for the cookies? My local Whole Foods only had this brand. Also, I have Kerrygold butter, is this ok to use?
Against All Grain
I always use a blanched, finely ground almond flour. My favorites are Honeyville Farms and Digestive Wellness. Bob’s Redmill is too coarse and will cause soggy baked goods. Almond meal is different from almond flour as it contains skins and in typically more coarsly ground.
I used Bob’s Redmill Almond Meal- pretty sure it wasn’t blanched either. The cookies were awesome but I would love for them to be more crispy rather than soft. I used ghee and coconut palm sugar. Not sure how to make them crispy…just wanted to say the almond meal was fine but maybe I’ll try the flour if I can find it.
Wow, just wow! These were incredibly good! Thanks for sharing the recipe!
I have all the ingredients already….with all the raves will have to try these. I was known for my cookie baking before going gluten free and will have to be something special for me to believe they would beat the traditional Toll House ones.. We shall see!!!!! Thanks for the recipe!!!!!!!!!
i just made these….UNREAL!!!! thank you for your hard work getting these recipes to perfection!!!
i made these yesterday. having gone through at least a dozen paleo chocolate chip cookie recipes that claim to be great, i can confidently back up the claim…these are the REAL DEAL! had kids coming back for seconds. i told my husband i’m never making flour cookies again. i’m looking forward to testing this base dough with white chocolate and mac nuts. definitely will want to double (or triple) this recipe because one batch doesn’t last long in our house! thanks for perfecting this recipe (and all the others) for us danielle!
Barbara McLeod Foster
Danielle, I followed the recipe exactly. But my cookies turned out cakey, not like cookies at all. Though they are browned nicely, they are soft on the outside, not crispy. They also break and fall apart easily. Definitely can’t take them on my trip! What do you think is wrong? If this is how they are to turn out I won’t make them again. Very disappointed.
Barbara, I don’t know what happened! I have always had great success with this recipe. Mine have never been crumbly.
Did you flatten then some before baking? I made the mistake of leaving them in balls thinking they would spread (missed the flatten direction). I flattened them with 3 minutes left and added 2 minutes baking time. Mine still came out absolutely amazing, and I will make them this way from now on, but they are very soft and slightly cakey. Not as hard on the outside and chewy on the inside as I expected. Maybe mine will turn out that way when they have more time to cool (I like them hot!), but I wonder if that is what happened to yours. Or, maybe just not flattened enough? Just a thought ^_^ Ignore me if it doesn’t apply 🙂
I’m in the same boat! I’ve made them twice now and they spread, get cake-y and fall apart very easily. I used butter as I cannot for the life of me find palm shortening. I don’t know what I’m doing wrong!
These turned out amazing! I’ve made them several times now. I just can’t get enough. Very simple recipe. I found them a bit too salty so I cut the salt in half and they tasted even better.
I’m wondering if you have the nutritional information? I’d like to know how many calories in a batch or cookie.
I hope to eventually include a supplemental nutrition guide on my site but it is very time consuming and I don’t have the resources right now. The best thing to do is plug in the ingredients into a nutrition calculator either online or through a phone app.
I have a nut allergy so can’t use almond flour…is there anything else I can substitute for it?
Finely ground and sifted sunflower seeds is a great sub!
Hi Danielle, what dark chocolate do you use? I also only have Kerrygold butter (the gold foil salted one). Is this ok to use? I only started the diet last week. Have UC and have been eating too much fruit which isn’t agreeing with me so cutting it out for now. Am I too soon to start into baked goods?
I have made these several times and they are always delicious, HOWEVER, a friend of mine makes them as well, and hers always look better than mine. Mine have a grainy appearance whereas hers look like “real” chocolate chip cookies. I am just curious for the sake of curiosity, what could be making this happen to my cookies!? I typically double the batch and use grassfed butter rather than palm shortening because I tend to have butter on hand… other than that, I pulse my almond flour, I follow the recipe.. and they taste delicious, I just don’t understand the bizarre look of them..
I would suggest that you compare ingredients with her to find your answer. Possibly the different subs and/or brands that you and she use are the difference.
Could of it been blanched almond flour vs reg almond flour?
I made these this afternoon to have for dessert after your Korean Beef and noodle bowl(DELISH!) My four year old says they are the best cookies he has ever had, and I agree!
I built the recipe in the Weight Watchers app, and they are 7 points apiece if that helps – since that is almost a third of the points I am allotted each day, I will have to eat these very sparingly. They sure are delicious!
This is a definite keeper recipe. I’ve been trying to eat healthier and I love the premise of eating Paleo. I seem to be the only one in the house on board though… I made these cookies last night and my husband (who loves regular choco chip cookies) said, “they’re not bad”… which is a success in our house :o) Usually, I get the scrunched up nose or the “why is the texture like that?!”… not this time!
For anyone interested, I entered the recipe into a nutritional data app & it came up as follows:
1/12 of recipe( one cookie)
Calories : 185
I was ordering some coconut palm sugar and came across this convincing blog post about the true sustainability of coconut sugar. Check it out:
This is a really interesting and compelling article supporting the NON-use of coconut palm sugar. Please have look and consider this.
These look soooo good, I can’t wait to try them! I’m curious to know the role of the coconut flour in this recipe. How does it interact with the almond flour, and why is it important? I’d like to know so that I can make subsititutions or maybe use it in my own recipes!
I’m in cookie heaven!! These are just so AMAZING!! I got gluten intolerance for about 1 year ago and I have been missing real good cookies since! And I have tryed out so many recipes but this is the BEST!! Thank you so much for sharing!! Love it!
Christine – Norwegian fan 🙂
With all of these rave reviews, I am hoping to try these. I don’t have palm sugar on hand and can’t have dairy, so I’m wondering if I can substitute coconut oil instead. Thanks for sharing your talents!!! xox
WOW. I made these and they were amazing. I didn’t use food processor, forgot to make almond meal finer. Still amazing. Next time using food processor. I used butter, worked GREAT. YUM – I need to hide them from teenage son and myself!!
Just made these and they are ah-maz-ing! I needed a dessert for church and being a health coach I wanted to bring something that I could stand behind AND tasted great – these definitely fit the bill. Thank you so much!
(I used Spectrum Shortening, Nutiva Coconut Flour, and Honeyville Almond Flour)
Can I use another flour rather than Almond?
The best subs for almond flour are cashew and macadamia flour, or sunflower seed flour for nut free. My FAQ has more information on this. https://againstallgrain.com/f-a-q/
I have to say, having a husband with Ankylosing Spondylitis, it’s been tough finding recipes that are, processed sugar free, soy free, starch free, and grain free. I found this recipe after MUCH research. I can’t thank you ENOUGH!!! He LOVVVVES them!!! He prefers these to ANY other chocolate chip cookie he’s EVER had!! 😀 I feel BLESSED to be able to bake for my Prince Charming and KNOW he’s eating something that’s NOT going to cause a flare up 😀
Made these with my kids and they were a huge hit!! We don’t have any allergies or specific health conditions but we are trying to eat healthier, less refined/processed foods as a family. It’s a blessing to find a recipe you feel good about serving your kids and they actually enjoy. Thanks!
is there a way to substitute the eggs?
You can try a flax egg (3 tablespoons water plus 1 tablespoon ground flax seed).
Made these over the weekend and they are the best chocolate cookies I’ve had in a very, very long time. I did substitute the palm shortening with coconut oil and the coconut palm sugar with truvia. Brought to work today and received rave reviews. Thanks for sharing!
These are SOOOO Good!! My Husband came into the kitchen and turned up his nose and said, these are with that Coconut flour right. I told him NO (so he’d try them) He laughed and hated to admit “These are actually really good”! SUCCESS on one of my FAVORITES!! Now I won’t feel so guilty!! Thanks Danielle!!!
Danielle, Have you ever tried playing around with adding Cacao powder to make a double chocolate chocolate chip cookie?! I am new in my cooking/baking this way so am not yet familiar enough with knowing how much to add and what to sub it with! Just curious!! Thanks
I add cocoa powder every time. They look and taste great!
How much cacao or cocoa ;)?
These are the best! Can the recipe be doubled? I think my non Paleo son will love them and they won’t last long! Next time I want to double the recipe.
Danielle, your recipes are the best Paleo recipes out there. They are always “spot-on. It’s great to have a Paleo resource that Ican trust. Thank you!!!
Palm sugar consists of sucrose, the same as normal white sugar. I don’t see how this is paleo?
White sugar is straight sugar, refined, with no redeeming qualities. Coconut sugar is “food” – it has vitamins, fiber, and is low glycemic.
These are SO stinkin’ good! I did the same thing and put them in the freezer to try to deter myself, but alas, the out of freezer texture is amaze balls!! haha
I just bought your book, and made these today. They are dangerously good! My husband devoured them. I love your tip about making sure you measure flours perfectly, I have been baking paleo recipes like crazy lately and I have been sloppy with my measuring. Very excited to try more recipes!
I checked out three if your cookbooks from the library a few years ago and ended up buying two for myself. The entertainment one wasn’t right for me. I made these cookies for my husband with a few changes to suit his tastes (pecans, brown sugar and white sugar. I know, I know but he wanted those changes. Than he said they are perfect!!! I had to look the recipe up today as this Spring I left my cookbook at our Texas home. Thanks so much for all your fantastic recipes, I may have to order another book to keep at my summer home.
For a low-fat or fat free version, can I use silken tofu, apple sauce, or mashed banana instead of the oil? Thanks!
I made these yesterday and I just have to say “OMG they were good”. This was my first Paleo treat since I am new at this. But my whole family loved them. I feel good providing my kids cookies with fiber! Thank you for the wonderful recipe. : )
made these last night, i used my KA mixer instead of a FP and they turned out fine, very delicious! i couldn’t really get the shortening, sugar and egg to fluff, but they turned out fine.
Ok, so seriously, these are UH-MAZING!!! i’m kind of a picky chocolate chip cookie eater. The taste, texture, and density of this cookie is perfect! thank you SO MUCH for this great recipe!! i use ghee for my cookies and need to add about 1 scant tablespoon more of coconut flour…but that could be because i live in the tropics and it is always hot here.
Hi Danielle, after reading all the rave reviews about your book, I can’t wait to get it!! :). I have been following your blog for some time now and love the photography, fine detail and extra lengths you go to… I have a chronic auto immune disease and a fussy 7 year old son with asthma and excema… My son has a peanut/tree nut allergy which exacerbates his excema… which doesn’t help much as many grain free recipes call for almond flour (which I love, but he can’t have!). Are you able to offer any work arounds for this? These biscuits sound delicious and would be amazing if there was a nut free paleo version..
For mine, the chocolate chips melt wayyy too much and make the cookies look “marbled”. Also, mine fluffed up a lot more than yours…perhaps I should try less baking soda next time. Overall, very good though! Will be making these again and again.
Can a cookie be a muse? Apparently so, at least for my husband. Here is the “Ode to Caveman Cookies” that arrived in my inbox the other day to inform me of the status of the cookie jar:
Cookies made with love and paleo
to cure the thing that ails-me-oh.
With little carb and much protein
to make my body stronger.
But when lonesome crumbs are all that’s seen
I only wish they’d lasted longer.
I baked another batch for him last night and am excited to try other recipes from your cookbook (the cauliflower-pretend-mashed-potatoes were already a hit last night!). THANK YOU!
Hi, I live in the UK and wondered if almond flour is the same as ground almonds??? Thank you. Xx
I absolutely love these cookies!! Since having to cut eggs from my diet, I have really been missing them…until today! For the egg, I substituted 1 tbl great lakes gelatin (red can) whisked with 3 tbl hot water and the results were fantastic!! The dough definitely had a different texture before baking but after baking and cooling, the cookies were great! They might have a slightly softer texture than the egg version but still taste wonderful! I also tried them with applesauce in place of the egg and the results were not as tasty and too moist. Just wanted to let everyone with egg intolerances out there know!
These look amazing! I’ve just started my GF/ Paleo journey and am finding i really love the results of almond flour baking. Where do you get your almond flour? What are some of the best brands? Is there a difference between blanched and natural?
Hi Angie, Danielle recommends using Honeyville Farms or WellBee almond flour, for the best results. ~Eileen
So if you buy this one do you still need to grind it?
Wondering if I could sub xylitol for the palm sugar- same amount?
Leslie, I noticed that you said your husband was starch free in addition to the other restrictions. The ND I see put me on a low amylose diet (no root vegetables or other starches) after a GI infection triggered Reactive Arthritis (same family as Ankylosing Spondylitis). Is he also on a low amylose diet? I had never heard of it before my ReA started and haven’t been able to find much information about it online. Would love to connect with others who are on or who have tried to diet!
I searched three stores looking for “Palm Shortening” and couldn’t find it. Then yesterday, I clicked on your link and discovered that the Spectrum Vegetable Shortening IS Palm Shortening…ugh, I didn’t look at the ingredients on that when I saw it at the store. I made them using butter instead and they were just OK, I had Bob’s almond flour and I’m sure that’s where part of the fail occured though. Now that I know about the shortening, I will go back and get it and then use the flour you recommend and try again! Thanks!
These are the BEST COOKIES EVER! I used butter and only had almond meal on hand – SO delicious. texture is amazing and they stay soft! TY
I substituted grassfed butter for the shortening and used 1/4-1/3 cup of thick (looks slightly crystalized) raw honey and these turned out perfect and chewy!! I think the thick honey at room temperature is key to mimic the palm sugar unlike drippy honey… 🙂
Also, I used homemade chocolate — honey, cacao butter & cacao powder to make the chocolate chips… omg so good!!!! and sort-of SCD (I really don’t get the no raw cacao powder thing with SCD… I think the book is outdated on that one, as new studies show cacao is supposed to be a gut soother and immune enhancing so I’m rolling with it on a very occasional basis. It hasn’t caused any problems so far!)
I didn’t have any choc in so I used chopped dates & nuts instead & they were DIVINE!!! My new fave paleo cookie recipe thank you
I just made these, and while they are absolutely delish, they came out quite soft like cake. What did I do wrong?? I’m in Australia so I worked out all the correct measurements and everything but they still went funny! Anything you can think of that I might have made a mistake with?
I’m in Australia too and had the same problem, but we still ate them all regardless lol. Someone previously commented that they have to add an extra tbs of coconut flour because they live in the tropics I might give this a go next time.
These look amazing! Putting the kids to bed early so I can get to work on these.
Hi Danielle- I am new to baking grain-free & dairy-free. Is there another sub you would recommend for palm shortening other than Tropical Traditions? Is regular shortening ok?
Wow! I used ghee and it was amazing!
These were wonderful! Used Kerrygold unsalted butter and white sugar since that is what I had on hand. The dough was iffy, but the cookies tasted fabulous! Perfect replacement for my barley allergy.
I made these today to be fructose friendly, and they are fantastic! Thanks!
I made these cookies the other day and they lasted 23 hours before they were gone….buying your books today.
Hi! I just made these and they are cooling as we speak. I already tried one and they are sooooo good! I modified a bit so don’t hate me. I just have wheat sensitivity so I went for brown sugar instead of palm sugar. I swapped out the honey for coconut nectar because I like the darker/ molassy taste. I also did two yolks instead of one whole egg because I was hoping to get a more flat cookie– they were still pretty poofy, but the middle was soft just as I wanted. Thank you for sharing this recipe! I just tried the almond butter recipe yesterday and this batch was way more up my alley.
Hi there, I’m allergic to nuts, I was wondering what I could substitute for almond flour?
I make these for my hubby almost weekly…they are the best! Being paleo almost 4 years we don’t do a lot of sweet stuff. These are the exception! Made them as written the 1st time but they were a little sweet for us so I cut the coconut sugar down to 2 tablespoons & they are still plenty sweet! Also, I’ve never used a food processor. 🙂 I’m sure it would make the texture more like “real” chocolate chip cookies, but I don’t think I could handle any more amazingness! A bowl & a spoon & they come out wonderful! Thank you Danielle!!!
Hi Bridgette, the best nut free sub for almond flour is sunflower flour (finely ground sunflower seeds). You will have to alter the recipe slightly, as sunflower reacts with baking soda. Please see Danielle’s FAQ page for more information. ~Eileen https://againstallgrain.com/f-a-q/
I have a severe nut allergy…any ideas on what I could sub for the almond flour?
Hi Heather, you can substitute finely ground sunflower seeds (sunflower flour). You will just need to make sure you add an acidic ingredient like lemon juice or apple cider vinegar to counteract the green color that happens with the sunflower baking soda reaction! For more info, see Danielle’s FAQ page. ~Eileen https://againstallgrain.com/f-a-q/
Which one of your cookbooks is this recipe in? I LOVE this recipe & would like to buy one of your books. 🙂 Thanks!
This recipe is in the first book, but there is a nut free recipe, Real Deal Chocolate Chip Cookies 2.0, in Meals Made Simple. ~Eileen
Hi Danielle, I love your recipes, thank you so much for all the time and effort you put into your recipes! I recently made these for a young client with sugar issues, I used rice malt syrup (same quantity). Our very picky clients couldn’t tell that they were succrose/fructose and grain free. Thank you!
Hi Sandra, Danielle’s recipes usually specify if an ingredient must be melted. For this recipe, you do not need to melt the palm shortening first, but the egg must be at room temperature for the best results. If you are using butter, it should be softened or room temperature. ~Eileen
Danielle, absolutely love these cookies but mine always come out very cakey. I live in dry CA, so I know moisture wouldn’t be a reason as others have said. You talk a lot about the type of almond flour sometimes being an issue, could that be why? I use the bag from Costco with the orange seal. It’s really fine and not super oily. What gives?
I find that this almond flour works best with my recipes: https://amzn.to/1yDTZax
You can try sunflower seed butter if you can tolerate that!
Can I substitute avocado for the butter?
I haven’t tried it with an avocado. I would maybe try coconut oil if you can’t do ghee, butter, or palm shortening.
Does refrigerating the dough overnight give better results with these?
I think they come out fine without that step!
Hello Danielle I love your book I bought. I have a problem with grain but every time I go off grain I become weak and have to go back on it. How can I solve my problem. I really would be better off not eating grain it gives me a sore stomach and makes me feel stiff.
Not to mention a few other problems like sinus etc.
Hi – I have made these several times now and while we love them for the taste, they never get crisp or firm or look anything like the photos. Instead they stay super soft and do not flatten or spread or cook/bake like a regular cookie would. I do substitute maple syrup instead of honey (as I cannot tolerate honey), but all other items are the same. I also use a kitchen aid mixer in lieu of the food processor… help please 🙂
Hi Lisa! I find that mine stay pretty soft as well, which I like. But you may try flattening them out a bit more on your own before baking & see if that increases the crisp factor. You could also try a flax egg instead of regular egg to see if that makes a difference.
Been making these cookies for years. Recently was making them when my sister who is vegan wanted to try them. Decided to attempt to make them vegan and they came out great. Denser than the original version but just as delicious. Did this by using vegan chocolate, substituting the egg with a flax egg and substituting the honey with maple syrup. Worked awesome and the dough was delicious on its own too before being cooked. So if anyone has an egg allergy or is vegan you can defiantly make these cookies work.
Thank you so much for this – it’ll be extremely helpful to other readers who may want a vegan option. So glad you were able to make a version for your sister to enjoy!!
Thank you Leah! I was scrolling all the comments to see if anyone tried an egg substitute and the very last comment was it! Glad I kept scrolling and can’t wait to try the flax egg.
I really should have read your comments more closely. After years of glancing at this receipe, I finally made a double batch today, and will have to take the same vow to only make them on special occasions where they can be eaten by others or given away!!! I have literally eaten half a dozen this afternoon. That’s 6 to be exact and I can’t stop myself. Came back to site to see if they can be frozen after baked in order to try and save myself, and saw your comment about eating them frozen 😂 I feel like that may be me tomorrow!! Thank you Danielle. They really are the real deal!!
I can attest these are THE BEST chocolate chip cookies! I’ve been gf/df for over 10 years & tried many recipes. This one surpasses them all! Everyone loves them. Thank you Danielle!!
You’re so welcome!!