These Paleo cookies have golden chewy edges, a soft gooey center and pools of melted chocolate in every bite! They are the perfect healthy dessert for birthdays, Christmas, Valentine’s Day, and regular rainy days. These healthier cookies are great for everyone, both those who are Paleo and those who are not. Nobody can ever tell they are made with nutritious ingredients!
Why You’ll Love This Recipe
- These Paleo cookies have the perfect texture.
- They are soft baked, gooey and thick.
- They are made in one mixing bowl.
- These cookies are great for any holiday or occasion.
- They have melted chocolate in every bite!
- You will also love these Paleo Bars!
- These cookies are great for kids and adults.
- They are made with wholesome healthy ingredients.
- This recipe is Paleo, grain free, gluten free, easily made dairy free, and refined sugar free.
- Great for many diets, allergies and dietary restrictions.
- Check out these Paleo Chocolate Chip Cookies which are similar and so delicious!
What is the Paleo Diet?
The Paleo diet is based on the types of food eaten by our ancestors during the Paleolithic era.
Our bodies are not adapted to eating modern processed foods. By eating a diet that is more similar to what our ancestors ate, we can achieve better health.
The Paleo diet emphasizes whole, unprocessed foods like meat, fish, vegetables, fruits, and nuts.
It eliminates grains, legumes, dairy, sugar and processed foods.
Paleo baking does not allow for white flour, white sugar and other commonly used ingredients. Thus, Paleo baking can be challenging.
This recipe uses almond flour and coconut flour instead of wheat flour.
Instead of butter, coconut oil and ghee add the baking fat.
Coconut sugar replaces white sugar and brown sugar.
There are several health benefits associated with following a Paleo diet.
Firstly, it can help with weight loss.
Since the diet emphasizes whole, unprocessed foods, it tends to be lower in calories than a typical Western diet.
Additionally, the diet is high in protein, which can help you feel fuller for longer, reducing the likelihood of overeating.
Secondly, the diet can improve digestive health.
Finally, the diet can help reduce inflammation in the body.
Ingredients & Substitutions
These are the main ingredients and substitutions for Paleo cookies. Scroll down to the recipe card for full ingredients list and instructions.
Coconut sugar replaces regular sugar. This is a great Paleo sweetener. For not strict Paleo, use tightly packed brown sugar. Maple sugar can also be used.
Both coconut oil and ghee act as the baking fat. Feel free to use all coconut oil or all ghee. Real butter works well too.
Vanilla extract adds a classic homemade flavor. Be sure the vanilla does not contain added sugar.
Both almond flour and coconut flour add substance. Almond flour has a slightly nutty flavor. Coconut flour is very absorbent. Together, these Paleo flours achieve the perfect texture. For a version with only almond flour, try these Almond Flour Cookies.
Baking soda helps leaven these cookies.
Add in a pinch of sea salt if desired.
Lastly, add in Paleo chocolate chips or chocolate chunks. Hu Kitchen makes great naturally sweetened chocolate.
Taste & Texture
Paleo cookies have a slightly different taste and texture than traditional cookies.
They are naturally sweet but not as sweet as regular cookies. The almond flour gives them a slightly nutty flavor.
The texture is soft and thick. These cookies do not get crispy.
How to Make
In the bowl of a stand mixer, add coconut sugar, coconut oil and ghee. Mix on high until fully creamy.
Then, add in eggs and vanilla. Beat to combine.
Add in almond flour, coconut flour, baking soda and sea salt. Stir to combine.
Fold in chocolate chips or chunks.
Place bowl in the fridge for 30 minutes.
After 30 minutes, remove from fridge. Preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
Use an ice cream scooper to scoop balls of dough onto the lined pan. Place 2 inches apart.
Bake for 9 to 10 minutes or until edges are golden and middles are set.
Finally, remove Paleo cookies from oven. Sprinkle with more sea salt if desired. Allow cookies to cool for 10 minutes on pan before removing to a wire rack.
Expert Tips & Tricks
For best results, make this recipe exactly as written.
If desired, use all coconut oil or all ghee. Make sure they are room temperature, not softened.
The cookie dough needs to chill for 30 minutes. This allows the dough to become less sticky. In addition, this prevents the cookies from spreading too thin in the oven.
Use an ice cream scooper to scoop balls of cookie dough. This creates round evenly sized cookies.
Do not bake too long. They will look slightly soft when removed from oven.
Allow Paleo cookies to slightly cool on pan before removing. They are soft and fragile.
Flavor Variations & Add Ins
Here are some fun ideas for flavor variations. These Paleo cookies are versatile.
Add in a pinch of cinnamon or nutmeg.
Add in dried cranberries to the cookie dough.
Replace coconut sugar with maple sugar for a maple flavor.
Use all ghee instead of coconut oil for a more buttery flavor.
Add in a pinch of lemon juice or lemon zest.
Add in chopped pecans or walnuts for a nutty flavor.
How to Serve & Store
These Paleo cookies are great served warm from the oven or room temperature.
I also love them straight from the fridge.
For the ultimate dessert, serve warm with a scoop of Paleo ice cream!
Store in an airtight container for up to 4 days.
Freeze for up to 1 month. Thaw before eating.
Frequently Asked Questions
Paleo cookies are made with almond flour, coconut flour, coconut oil, ghee and coconut sugar.
Paleo cuts out sugar, white sugar, brown sugar and added sugars. This recipe uses coconut sugar instead.
Yes, there are Paleo chocolate chips. My favorite is Hu Kitchen Paleo chocolate chips.
Sure! Use all coconut oil instead of a combination of coconut oil and ghee.
Hand Mixer: Use a hand mixer or stand mixer for this paleo cookies recipe. This is the only I have and love.
KitchenAid Stand Mixer: A stand mixer is heavy duty and sturdy. Great for baking cookies.
USA Pan 3 Piece Cookie Sheet Set: These are high quality baking pans. They bake cookies evenly and do not warp.
Pre-Cut Parchment Paper Sheets: Use these parchment sheets. They are already cut to fit cookie pans.
Pyrex 3 Glass Mixing Bowls: These are great mixing bowls.
Pyrex Glass Measuring Cups: Measure the ingredients with these measuring cups.
Spatula: Remove cookies with a spatula.
You May Also Like
- Paleo Brownies
- Paleo Blonde Brownies
- Cassava Flour Cookies
- Almond Flour Oatmeal Cookies
- Paleo Banana Bread
If you make this homemade paleo cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Paleo Recipes.
Get the Recipe: Paleo Cookies
- In the bowl of a stand mixer, add coconut sugar, coconut oil and ghee. Mix on high until fully creamy.
- Then, add in eggs and vanilla. Beat to combine.
- Add in almond flour, coconut flour, baking soda and sea salt. Stir to combine.
- Fold in chocolate chips or chunks.
- Place bowl in the fridge for 30 minutes.
- After 30 minutes, remove from fridge. Preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Use an ice cream scooper to scoop balls of dough onto the lined pan. Place at least 2 inches apart.
- Bake for 9 to 10 minutes or until edges are golden and middles are set.
- Finally, remove from oven. Sprinkle with more sea salt if desired. Allow cookies to cool for 10 minutes on pan before removing to a wire rack.
- Feel free to use ¼ cup coconut oil and ¼ cup ghee OR use ½ cup coconut oil. You could also use ½ cup ghee.
- I have successfully made this recipe use 1 ½ cups of Paleo baking flour in place of both the almond flour and coconut flour.
- The cookie dough may be slightly sticky. This is why the dough needs to chill for 30 minutes.
- If needed, chill dough for up to 24 hours. It may not spread much in the oven, so press down on the dough balls slightly before baking.
- Store in an airtight container for up to 4 days.
- Freeze for 1 month.
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