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Primal Chocolate Chip Cookies

primal chocolate chip cookie recipe
Grain free cookies made with high protein almond flour, naturally sweetened with honey.

Primal. Paleo. Specific Carbohydrate. GAPS. Call it what you want. I began the grain-free diet in 2001. I have adhered to it religiously ever since. When I began, I followed the Specific Carbohydrate Diet; since then, although I’ve used various sweeteners and oils, I have not veered from grain-free. This is not a fad for me. It’s not even something that really has a name. When I started my grain free diet, people thought the gluten free diet was freakish.

Now there’s lots of us. We’re gluten free. Some of us are even grain free. We’re definitely not freaks. Now we’re merely a bit ahead of the curve. It wasn’t always like that.

The almond flour cookie recipe that I share with you today for a Paleo chocolate chip cookie reminds me of the way I used to bake a decade ago. When I used honey quite often in my recipes. Call them what you want. Argue with what they’re called. It’s all semantics anyway. And I promise you. I won’t argue back. I have a teenager and a tween. So why would I look for more arguments here? Just enjoy the cookies.

Primal Chocolate Chip Cookies

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  1. Combine almond flour, salt and baking soda in a food processor
  2. Pulse in shortening, honey and vanilla until dough forms
  3. Remove blade from processor and stir in chocolate chunks by hand
  4. Scoop dough one level tablespoon at a time onto a parchment lined baking sheet
  5. Press balls of dough down gently
  6. Bake at 350° for 6-8 minutes
  7. Cool for 15 minutes (do not handle prior or cookies will break)
  8. Serve

Makes 18 cookies

Note: If your dough is too dry, add 1-2 tablespoons more honey

If you want to make changes to them, do. Just leave a comment below to let us know how your substitutions and alterations turn out. I can’t do the testing for you –remember, I’ve got a tween and a teenager, and they keep me real busy. And they like to eat cookies that I bake from scratch. These cookies. Gluten free cookies. Easy chocolate chip cookies. It just seems that all is right in the world when young men sit at the table eating cookies. So go ahead, like I said, enjoy the cookies!

What changes and substitutions will you make to these cookies to custom tailor them to your special diet needs? How do you think they’ll turn out?


posted on May 7, 2012

  1. Rachel B. @ bb4wa.com

    I’d like to hear from anybody who baked these cookies that has substituted something for “¼ cup vegan palm oil shortening” successfully. I don’t use this, but I do use Ghee and olive oil and wonder if these will work. Thanks.

  2. Kris

    Are these cookies chewy or crispy/crunchy? We’re a chewy chocolate chip cookie kind of family. And thanks for a new recipe to test out!

  3. I love it. I have been on Specific carb (for a year, nearly a decade ago) and GAPS (last year as a family of four) and now I simply don’t have a label for how I eat. We’re 92% grain free, low complex carb, no refined (and low any) sugar, low nut/seed, happy-belly eaters I guess. Looking forward to trying the recipe.

    • zosia

      do you have enough energy? i am wondering why i am so lethargic. my doctor says it’s because i don’t eat enough grains (even though i feel better if i eat a minimal amount of them)

      • Sophie

        Maybe add more healthy fats to your diet? I don’t eat grains at all, above ground veggies only, and grass fed proteins- but I also eat lots of fats. For me, the fats are key for feeling satisfied and having plenty of energy

      • Stephanie

        Have you ever looked at Paul Jaminet’s website http://perfecthealthdiet.com/? He talks about adding back in some complex “safe” carbohydrates. After years of eating low carb/gluten free/paleo, I found adding a bit of rice, tapioca/cassava, or soaked buckwheat has helped with my energy levels and concentration. I guess we have to remember that everyone is unique and has a unique metabolism; thus, strictly paleo and grain free might not work for everyone.

      • samara

        you could try adding some fruit. That would be a way to add carbs without adding grains.

        • Tabitha T

          Zosia, That’s an unfortunate comment from your doctor. You can get plenty of carbs from fruits and veggies. I tend to need proteins and some fat to feel satisfied.

          I’m also still healing and have some deficiencies that haven’t been defined- except bloodwork is “a little low on D and B vitamins”. I can’t take a B vitamin complex (lips swelled and started peeling after a gluten free supplement), but fermented foods and drinks have helped with energy. Kombucha, kefir, live sauerkraut/kimchi/cortido, homemade coconut yogurt help and they are much cheaper than probiotic and supplements. I try to have 2-3 fermented foods a day. (When I don’t my digestion also doesn’t work as well…nuff said)

          I also can’t eat ginger. Weird food intolerance. It’s inconvenient because I love the stuff in Asian food or Fall baked goods.

          If any of that sounds vaguely familiar, than I’d highly recommend getting NAET allergy testing to make sure you aren’t dealing with other food allergies. I eat grain free because even prolamines in corn, quinoa, buckwheat, sorghum bother me…and they aren’t even all grains.

          Remember not all items of a certain brand are gluten free. For example, I accidentally bought some Bob’s Red Mill Chia seeds without really looking at the label. It’s not gluten free and doesn’t claim to be. Me culpa entirely. Double check the label, call or email manufacturer before buying and then check again before eating.

          Final item we are working on here is going entirely sugar free. Sugar can cause mineral deficiencies, lethargy and fatigue…plus it weakens the immune system up to 6 hours. Yeesh!

          • Did you say ‘homemade coconut yogurt’? I have problems with dairy and I really miss yogurt! I’d like to hear more about that! Tabitha T? Elena?

          • zosia

            thank you so much. i am going to look into NAET and your other suggestions <3

            • hope

              The firsat thing I’d check out is magnesium levels. After 20 years of low energy my energy levels soared when I started taking a magnesium citrate supplement (nothing but magnesium and citrate) If that doesn’t suit your eating plan you can always have epsom salt baths or eat foods high in magnesium – but most of themm are grains and nuts and that didn’t suit my diet. If you don’t eat grains or take a supplement then you pretty much need to eat a lot of almonds or cashews in order to maintain magnesium levels.

            • Deborah Wilson

              Zosia, you should also have your Vitamin D levels and B12 checked. Many people are deficient in these vitamins and that can cause fatigue.

          • Kristen Bechtel

            I found out that I am allergic to ginger and miss Asian flavors as well as gingersnaps. Can you recommend a spice alternative?

      • Tia

        I didn’t hav enough energy and we found out that it was hormones 23/250 or something. I stopped dairy, egg yolks, sugar, white flour, white rice, pasta, meats besides turkey and ham, and all fats. limited healthy ones too.
        I started this last Friday at the request of my doctor, there is SUCH a difference!!!

        • Deborah Wilson

          I would really worry about limiting healthy fats (extra virg. olive oil and coconut oil) because your brain needs them to keep from shrinking with age and thereby suffering from Alzheimer’s or dementia. Please read Dr. Perlmutter’s “Grain Brain” which has numerous studies to back this up :) Gluten free and sugar free is excellent–Good for you!!!

      • Deborah Wilson

        I doubt it’s because you’re not eating grains–we honestly do not need them, in fact, many people agree they’re actually very harmful, especially gluten. May I ask if you include enough healthy fat in your diet? These would be organic Extra Virgin Olive oil, Coconut oil, organic butter and avacados. A good book to read is Dr. David Perlmutter’s “Grain Brain”. I learned so much from his book! I went gluten free and starch free, sugar free and added those healthy fats to my diet and lost 15 lbs. in exactly one month and I’ve never felt better. I’ve done it for good brain health in an effort to ward off Alzheimer’s disease which runs rampant in my family–the weight loss was a pleasant side effect.

      • Ryan

        Fire your doctor. Google David Perlmutter.

  4. Pam

    What considerations do you do for baking theses at altitude? Above 6,000 ft.

  5. zosia

    does someone mind chirping in on this question:

    for a while now i have noticed that i feel better when i only eat a little bit of grains (mainly quinoa, teff, buckwheat); however, i am experiencing fatigue and weakness and my doctor says that i am malnourished despite the fact that i eat adequate amounts of fat, protein, vegetables, and fruit. it’s only grains that i don’t eat a lot of (maybe 4 servings a day).

    could it really be the minimal amount of grain that it causing me to be lethargic? after all – they are one of the densest providers of carbs = energy…

    any thoughts? i’d appreciate any input.

    thanks,
    zosia

    • Michelle

      Yes. My spouse has a similar experience. Any grain = inflammation, swelling, less energy.

      Buckwheat is commonly referred to as a grain, but it is a fruit seed:

      “Despite its unfortunate (for celiacs) name buckwheat is a fruit. It’s a dicot in the polygonaceae family, which also includes rhubarb and sorrel. All known toxic grains are monocots.”

      from: _The Basics of Buckwheat_, Copyright 1999 by Gluten-Free Living
      http://www.enabling.org/ia/celiac/buckwht.html

      Buckwheat is commonly cross contaminated with gluten-containing grains, via shared processing equipment. So if you eat Buckwheat, check for the “certified gluten free” mark.

      • Michelle

        Oops – also from the same article:

        “Third, buckwheat is known to cause allergic reactions. Dr. Skerrit concluded, Severe clinical sensitivity to buckwheat has been noted in several patients, but it is of an allergic nature rather than an enteropathy such as celiac condition. This would indicate that those who react, whether celiac or not, should not eat buckwheat.”

        from: _The Basics of Buckwheat_, Copyright 1999 by Gluten-Free Living
        http://www.enabling.org/ia/celiac/buckwht.html

      • Wendy Bussell

        As well, check your nightshade family. Tomatoes, potatoes, peppers of any kind, eggplant, arrowroot.
        Daughter and mother-in-law cannot have these. They cause pain and swelling in their joints, headaches, sleepiness, general discomfort.

    • nora

      I would ask your doctor what research (s)he is basing those recommendations on. You might just know more than your doctor when it comes to nourishing your body. I’d be thinking more about potential thyroid issues, especially if you have been eating gluten for many years.

    • Amy

      Have you had your thyroid checked?

    • Pam

      Maybe you’re not getting quite enough of the fruit and veggies in… a great website is http://www.incrediblesmoothies.com I started drinking smoothies to get more fruit and veggies in and have so much more energy than I used to have and I thought I was eating enough fruit and veggies before too :)

    • Lucinda

      There are a multitude of reasons why you might suffer from fatigue. I have found less grains, not more, definitely helps my energy levels. I also take a thyroid support which helps fatigue and mood swings due to medication. If you are on any meds, check them as a possible cause for fatigue. You could also be anemic, low Vit. D, or have other food intolerances. As I said, many, many possible reasons. Good luck teasing it out.

    • Noel

      How about adrenals? There’s a good book called Adrenal Fatigue that could be helpful if you suspect that. You also could experiment — no grain and more grain — see how you feel.

    • Sophie

      zosia- I eliminated grains because I it made me feel tired and lethargic. I feel way better without any grains than I did before.
      Also, “adequate” fat, protein, and carbs is all subjective. Most of my calories come from good fats. How much is considered “adequate” in your doctor’s opinion with respect to fats and protein?

      • zosia

        my doctor (like most it seems) follows the food pyramid…and tells me to aim or about 6-8 servings/day…

        the odd thing is…it is under the recommendations of this food pyramid that we are seeing rises in obesity, diabetes, heart disease, autism, and other diseases/syndromes, etc…

        • Deborah Wilson

          That’s exactly right, Zozia. Your docotor’s not alone in not being up on the latest nutrition studies. The food pyramid is a disasterous diet and we have millions of people with diseases directly related to diet to prove it. The healthiest diets are gluten, starch and sugar free (very low carb) and include plenty of healthy fats (organic ex. virg. olive oil, coconut oil and avacados) and grass fed beef,pork and free range chicken. You will feel better, sleep better and lose weight on such a diet. Carbs make you fat (by raising your insulin levels), not healthy fats.

    • Allyson McQuinn @ arcanum.ca

      It could be due to aspect of your diet that is not respecting your blood type. After 30 years of live cell analysis, we Physicians recognize that Dr. D’adamo was pretty bang on. No blood type should eat wheat, but if you’re an “O” blood type, you need your animal protein for the proper uptake of iron and to bolster strong immune function. If your weakening is from other sources such as genetic miasms (like Cancer or Psora), then best if you seek out a Heilkusnt Physician who works at root cause prescribing on the basis of safe, homeopathic law.

    • Betty

      Zosia,

      I too have this problem.

      Things that have helped. Eating more frequently. Taking stress
      “B” complex. Cutting back on fluids. I tend to enjoy drinking
      water/coffee/tea. Drinking too much dilutes the solutes in your
      blood. This can cause hypoglycemia symptoms. Note “symptoms” not
      true hypoglycemia. Of course it can lead to hypoglycemia in some.
      If with your low energy you are urinating frequently and, wanting
      to drink often this could be the issue.

      It has been a tough go for a year. I am now doing much better.
      One thing that has helped too. A refractometer. This is a tool
      used to measure the solutes in fluids. If you purchase one you
      would use it to check the solutes in your urine. You want the
      reading to be between 1-2. Below one means your fluids are diluted.
      I used this tool daily for almost a year. I found that many foods
      dropped my solutes too. I don’t know why, perhaps some type of
      inflammatory response to these foods. Anyway, I have so much more
      energy now. I don’t do well on grains. I am gluten free.
      I am inclining the heart of the issue to be an intolerance to
      histamine. You might look into that too.

      • zosia

        Wow – thank you for replying. I do, indeed, drink a lot! I have hot cocoa, then tea, then water, then more cocoa, then more tea, then more water…more tea, tea, tea, tea, tea…all herbal…very little caffeine…but…

        the odd part is that i consume A LOT of salt on top of this…I CONSTANTLY crave salt. there is no such thing are OVERsalting in my food :(

        THANK YOU so much!

        Can you recommend any reading I can do?

        I will DEFINITELY look into your recommendations.

        All the best <3

        • Betty

          Zosia,

          OH YES! The excess fluid is enough to set you up for lethargy!
          The fix will still take some time. Too, if you aren’t careful
          you will continue to drink more than you need.

          Here is a blog that I gleaned useful information from.

          http://180degreehealth.com Now be careful here too. He offers
          all kinds of advice. He has definitely helped me. However, his
          take is far different from most “health” practitioners. I don’t
          follow/do all the things I read on this site. Meaning in some
          ways I am hesitant to recommend him. I trust you have a good
          foundation of health knowledge and will weight everything you
          read from that base.

          In his search engine type in key words. Refractometer, low metabolism,
          hypothyroid, hypoglycemia etc…. You can also type in RBTI.
          RBTI is a health program that he followed for a time. RBTI is
          where I found out about excess fluids and, the refractometer.
          I don’t follow RBTI. I just used their teachings on fluids and,
          the refractometer. Reading about RBTI you will feel compelled
          to try it out. I don’t recommend it. Just the refractometer.

          As for histamine intolerance you can just google this and, search
          for lists of foods high in histamine.

          I wish you health.

        • hope

          Your salt craving struck a chord with me. I also had this problem (plus the fatigue and attraction to buckwheat) and discovered a few months back that there’s a link there to problems with oxalates. Oxalates are poisonous to our bodies but most of us just expel them from our bodies before they can do much damage. However some of us don’t. The oxalate builds up in our bodies. If we cut down out intake of a high oxalate food – such as buckwheat then we start feeling ill as our bodies start detoxing from the oxalate. However, just having oxalates in our body also damages us with symptoms such as chronic fatigue. To cut down on oxalates with the minimum side effects it helps to add calcium and magnesium to your diet. These minerals are used up by the body whilst it gets rid of the oxalate There’s a yahoo group called trying low oxalates that can give you a lot more info about this than I can. One of their members runs http://www.lowoxalate.info

    • Deborah Wilson

      Sorry to comment again, Zozia, but it’s a common misconception that carbs = energy. It’s actually healthy fats that give you energy ;)

  6. Jill

    Have you checked if you have parasites? I had them last year w. similar symptoms, I am since, grain, dairy & sugar free (starve the suckers). Good luck.

  7. Lauren

    These cookies were so yummy and easy to make! I subbed the shortening with earth balance soy free buttery spread successfully. I, however, should have measured the celtic sea salt exactly, because I ended up putting a little too much in making my cookies a salty bunch. Also, the recipe says it makes 30 cookies, but it only made about 14 cookies for me. I’m assuming the 30 cookies would be correct if I doubled the recipe. Overall, this was an amazing cookie recipe! The next time I’m craving a chocolate chip cookie, I’m going straight for these! :) Thank you!

  8. maia

    hi elana! im writing you from argentina. i love your recipes! i read that you dont answer nutrition questions but i will be very grateful if you can answer my question.. i’ve read lately information about phitic acid in almonds and its pretty shocking! but its so hard to find good information on the web so i wanted to know if you have investigated the issue with medicals opinions. thanks a lot

    • Healthy Living Val @ tipsonhealthyliving.com

      I’ve heard similar claims about phytic acid that is in grains and nuts, but most nutritionists say that a balanced diet wouldn’t lead to significant calcium and iron deficiencies from phytic acid, meaning that unless you only eat foods made from grains and nuts (like these cookies) you will be fine.

    • Candy

      Maia, Phytic acid can be removed from grains by soaking them over night or at least a few hours (you should find info about soaking the grains, oatmeal, etc on the net).
      The main concern about phytic acid, is that it binds to the zinc in the body and it pulls it out, supplementation with zinc is important specially for guys since it’s needed for prostate and reproductive system. I’m in nutrition school right now and that’s where I learn all this, never heard about phytic acid before, either.
      Hope this helps.

  9. Katie @ RIddlelove @ riddlelove.com

    I just made these and they were amazing! I used expeller-pressed coconut oil instead of palm oil because that’s what I had on hand. I also used sun chips (less bad for you m&ms) and they were delicious! Question: I thought chocolate was illegal on the GAPS diet?

  10. Cori

    YAY! Thank you! Thank you, Elana! I have been craving chocolate chip cookies, but I am in the process of cutting out all grains. I’m so excited!

  11. Yum! These look delicious. I cook and bake gluten-free and sometimes grain free. I feel better on a reduced-grain diet, but not 100% grainless. I think it’s so important for people to realize that there is not a one-size-fits-all diet, but rather that our bodies require different diets based upon our bio-individuality.

    Whatever diet/eating style people follow, I’m sure they’ll appreciate these cookies!

    ~ Kilee

  12. Julie

    I have adapted Elana’s Chocolate Chip Scones from her cookbook to make Chocolate Chip Cookies and they are delicious. They are big, soft and cakey, so if you don’t like that kind you may want to pass, but we love them. Here is a link to the recipe and I make no claims to anything except they are grain-free: http://julieswallowtail.blogspot.com/2012/03/grain-free-chocolate-chip-cookies.html

  13. Sara

    As far as phytic acid goes, I think that’s not an issue since almond flour is made with BLANCHED almonds, correct?

    This is similar to my favorite recipe, the vegan dairy free choc chip cookie recipe on your site, and I have to say, I’ve subbed the agave for 1/4 cup applesauce to make them completely sugar free (they are amazing with toasted pecans instead of choc chips, too!) which would make that delicious recipe Whole30 compliant, as well ! (well, I always sub coconut oil for grapeseed oil, too.)

    Keep up the amazing work. I can’t wait to try these!! <3

    • dina

      Actually, you can buy almond flour OR almond meal.

      Almond flour = blanched almonds
      Almond Meal = not blanched almonds

      Almond meal leaves the ‘skin’ on the almonds and then it is just ground very fine. I use the Almond Meal myself because Almond Flour is very expensive.

      dina

  14. Alexa (aka TWIN)

    Snicker … good post.

  15. Anastasia@healthymamainfo.com @ healthymamainfo.com

    Beautiful recipe! I love how you use Celtic sea salt in your recipes. It contains all of the 84 beneficial live elements found in sea water, which makes it the healthiest.

  16. Dee

    I have found after an endoscopy, that there is a lot of inflammation in my stomach and small intestine. I had been totally gluten free for 9 months by then. That was shocking to me! NOW I find that I can’t eat grain at all without issues, mostly pain. I do so much appreciate those who have commented on the grain issues. I thought I was crazy! My biggest concern though, is not the fact that my allergist told me that almonds were a HUGE allergen for me (I eat them all the time) but if we can’t eat grains, and for me fruit as I am allergic to that too, what really is left? Meat is contaminated with anti-biotics, vegetables are sprayed with chemicals. I truly fear what comes next! Does anyone else have these issues? Thanks so much!

    • Steph

      You aren’t alone. I’m grain free 99% of the time. On occasion, I will make a gluten free (but not grain free) treat for the rest of the family and sometimes I eat just a little. As long as I don’t do it often, I seem to have no problems. Last Christmas, I could tell that I had overindulged and it wasn’t worth it. I’ve recently learned that I’m also allergic to milk, casein, walnuts, eggs, watermelon, peaches, cumin, paprika and more. My doctor said that if I will avoid these foods for 3 months, I could probably add them back in small quantities, so we’ll see. Good luck to you!

    • Amberoni13

      Not sure if this helps, but it sounds like you might want to invest a little time and effort into growing your own food. A couple of chickens can give you eggs every day, you can feed them healthy food, and you can keep them in most cities (check for yours before you install your girls – and remember, NO ROOSTERS). Veggies and herbs can be grown pretty easily from heirloom seeds (cherrygirl.com, ohioheirloomseeds.com, anniesheirloomseeds.com are all good sources) and almost anything can be grown in a container, even in a tiny apartment or dorm. We have a nice yard with raised beds, but I know we’re lucky. Lots of places have local beef/sheep/pork that is pricey, but organic and grassfed.

  17. Sarah

    Does anyone know if choc chips made with honey exist? I would love to find them, or chunks. The only choc made with honey I have found are the honey peppermint patties.

    • Darci Hawxhurst

      For chocolate chips, I use the “Endangered Species” 72% dark bars (just chop it up). They are very low sugars/carbs and are sweetened with beet sugar, which I find that I tolerate much better than other sweeteners, including honey.

      Thanks, Elana, for another great one!

      • Ellie

        I believe beet sugar is mostly if not all GMO so will not use it.

      • Janet D.

        I’ve found Lindt Excellence 85% Cocoa bars. They are dairy free, sweetened with Demerara sugar, and only 5g sugar per 4 squares. Lindt also makes 70% and 90% bars that are dairy free. I did find the 90% bar uses sugar but only 3g per 4 squares of chocolate. I substitute 1/4 C chocolate (about 4 squares) and 1/4 walnuts for the 1/2 C chocolate. I found them at Walmart but I’m sure they’re available elsewhere.

        • Stephenie

          Lindt chocolate is not gluten free, though, so be careful if you are celiac. All Lindt chocolate contains barley.

          • Janet D.

            Thanks Stephenie, that’s good to know so I don’t recommend it to or offer it to someone with celiac. I was told that the 85% bar does not have barley in it but it is run through the same line so there could be some cross contamination. Do you have any suggestions for chocolate that is dairy free, gluten free, and lower sugar/higher cacao content?

    • zosia

      you could melt some UNsweetened chocolate and add honey, then pour it into a pan (so that its thin) and put it into the freezer…once it is hard – break it into piece…they won’t be CHIPS…but they’ll be honey-sweetened chocolate chunks :)

  18. Noel

    Elana, I LOVE the simplicity of your recipes. I always have what I need on hand. That’s what keeps me coming back. I don’t bake sweets a lot, but when I do, your blog and books are where I tend to go first. This cookie is a winner.
    I love it when you share your recipes for meat and vegies too.
    : )
    Noel

  19. Serena

    Another amazing recipe. Thank you Elana. Can I ask how these keep without going soft? Other biscuits & scones I’ve made if stored in a glass air tight or plastic air tight container, they’ve still gone soft?

  20. SherriS.

    I agree that Elana’s recipes are simple but still taste fantastic. These cookies look great. Thanks Elana!

  21. You came to mind yesterday when I read the NYT contest winner’s essay on the ethics of eating meat. Perhaps it’s more accurate to say when I was reading the comments accompanying the article. I was stunned when you received a less than supportive comment a few weeks back. It was pretty benign compared to some on the NYT piece, but fairly negative all the same. I think people lose sight of the fact that we are all on our own health journeys and each of us makes choices based on what works for our bodies and lifestyles. That doesn’t make it a personal affront to someone with a different path to follow. Unless, of course, as you allude in your post, they’re a teenager or tween. Based on my experience with my teenager, at times my very existence is a personal affront. :-)

  22. Melissa @ vitawellness.org

    thanks elana for all your wonderful recipes!
    you are an inspiration. i’ve included you and your site in my links list, please let me know if that is ok with you. i have many cients that are pursuing gluten/grain free diets and your recipes are so very helpful!

    thanks,
    melissa

  23. I like the blurb before the recipe! I’m in the same boat as to feeling like I don’t want to label our diet. I read lots of “Paleo” things for inspiration, but I like to just say we eat for nutrient density. I feel like when I label things, or say we don’t eat grains, that someone will point fingers and say I’m wrong when something doesn’t line up with their theories.

    In any case, our family has been feeling much better, been less sick, and is very healthy after cutting out grains and choosing foods with the greatest nutrient density! I’m so excited to give them a treat for making the change. These cookies are going to be a big hit! I’m off to start making them now.

    Thanks again!

  24. Tracy

    Thank you so much for this recipe,Elana. My own path to wellness has taken from gluten free to paleo. I so appreciate your new recipes that are paleo.

  25. one can’t really go wrong with almonds and chocolate (and honey)! I am with ya, sista, on the teenager + the tween. Sounds like you and I may need a weekend, Spa getaway!

  26. demi

    stupid question everyone but i will make it.when you mean food processor..is it the one that we mix for breads or the mixer where we chop stuff??can i stir them in with a spoon or sth??thanks and sorry for my fool question

    • Angelfeathers

      Demi, it’ll mean the machine that chops. But yes, since nothing actually needs chopping, you should be able to make this sort of thing equally well stirring it in a bowl with a spoon. Just make sure the bowl’s big enough, or you’ll end up with the mixture everywhere (voice of experience speaking)! :-)

    • Janet D.

      I just used an 8 cup mixing bowl and a wooden spoon and they turned out great! I should say what was left to bake after several of my boys and husband tested out the cookie dough!

  27. Liz @ lizmartin

    I’m going to make these with coconut oil as soon as I am home – they look fab.

  28. Cindy

    Thank you, Elana for yet another yummy recipe. We always have a treat from your blog sitting around. I am going to try using coconut oil instead of the palm shortening and coconut palm sugar instead of honey. My husband eats grain-free and sugar-free so honey is not allowed in our treats and he will occasionally eat the 76% dark chocolate, but that’s more for my sweet-tooth.

  29. Emily

    I absolutely love your recipes – always a hit with my family! My food processor isn’t cooperating with me…can I use my stand mixer instead?

  30. Laura

    Did anyone else’s cookies turn out too baking soda-y? If anyone experimented with less please let me know your results. Thanks!

  31. Annie

    I made them, :D they are mighty fine!
    I used homemade almond flour though (complete almonds ground in robot)
    I used Coconut butter, such a decadent taste
    and 100% chocolate…
    all in all tasty and nutritious!

    thanks for the cookie recipe!

  32. Karen

    Just wondering if anyone substitute the honey with stevia or another natural sweetner (I’m allergic to honey)- go figure!
    THANK YOU Elana for sharing this chocolate chip cookie recipe – can’t wait to try it!

  33. Sarah

    I need to use honey b/c we are on the GAPS diet….any ideas?

  34. Sarah

    I mean for the chocolate chips….so I’m wondering if there are GAPS diet chocolate chips out there using honey….

  35. Skimblecat

    Just made these using coconut oil, and substituting shredded coconut for the chocolate (I didn’t have any in the house)

    Made 14 cookies, and I may eat them all tonight :-)

  36. Sarah

    how did you know! I came to your website looking for a chocolate chip cookie recipe and there it was, the latest picture and recipe on the website. Thanks for all of the tasty treats.

  37. demi

    i see that many talk about the baking soda…so coudl we add baking powder instead?and how much?or it wont be the same?thanks again!

  38. Abby

    Elana, your intro to this recipe made me chuckle. “Just eat the darn cookies, wouldja?”

    So, these just came out of the oven about 10 minutes ago. I love how simple this recipe is. The dough tasted great and they smell wonderful. I added an egg (duck egg) because the dough was not holding together at all. This could have been due to the fact that I used Trader Joe’s Almond Meal instead of the brands of blanched almond flour that you use. Then I sweetened it with agave instead of honey and used butter instead of shortening, because these were the ingredients I had on hand.

    And I just tasted one! So good! I need to leave and eat more. :) Thanks!

    • Abby

      And now I have made them several more times. The second time, I actually chopped some of the choco chips into the dough in the processor: chocolate chocolate chip cookies!

      Then I used almond extract instead of vanilla and those were tasty too. I am think that this is a great basic recipe that can be turned into all sorts of cookies. Next I am going to try the almond extract thing again, but leave out the chocolate and add a dollop of jam on top: raspberry thumbprints!

      All the times I have made it, I have added a duck egg and used butter instead of shortening and agave instead of honey. And I have always gotten 25-27 cookies out of this recipe. I use a 1 tbsp measure spoon and level it – this makes nice little half-round dough balls that i then flatten a bit. The cookies are not huge but perfect for snacking.

      • QueenJellyBean

        Thanks for the update Abby! That’s all I needed to know, could I use agave instead of honey (just because I don’t want to spoke my sugar, just because I want to be super-model thin! Ha Ha!). I’m making these right now with this sweetener sub- of course the cookies won’t help me to be super model thin. Oh well, I choose cookies(occasionally!) :-]

        • QueenJellyBean

          OK I made them and ate them.
          – great consistency on the batter
          – I need sweeter. I’d dash two shakes of pure stevia powder next time (I do no sugar)
          – Chocolate: I used bakers unsweetened chocolate, chopped into chunks on a cutting board with a big knife. Even dark CChips have too much sugar for me.
          Thanks whoever it was who suggested subbing a banana for half the shortening! I will try that next time to reduce fat.

          I will make these many times more. Did I say “great consistency/texture”?Thanks Elana!!!

  39. Scott

    My son is allergic to almonds , what other flour can be used ?

  40. Scott

    What can be used instead of almond flour ?

  41. Hi Elana,

    I’ve been doing a slow carb diet for 4 weeks now (beans, lentils, meat, nuts, slads), with a modest success and as I have a cheat day on Saturday I’ll try your cookie recipe. I hope it turns out well!

  42. Carol

    SO good! Thank you for your simple yet tasty recipes. I subbed half coconut oil and half banana in place of shortening.

  43. Jenny

    I made these to share with my boyfriend, considering hiding them so I can pork out! : ) Great flavour! Def did not get even in the vicinity of 30 cookies, more like 12. Also found the dough a little too dry, was having a hard time forming balls by hand. Next time will add a tablespoon of coconut oil to help with that. Baked for 8 min at 6000′. Thanks Elana!

    • Jenny

      Made these again tonight, adding 2 tbsp melted unsalted butter. Made the dough the perfect consistency, moist and easy to form into balls. Also got 12 again, really think the “30” should be reconsidered.

  44. Laura @ She Eats Well @ sheeatswell.blogspot.com

    I plan to bake these cookies following your recipe except the palm oil…perhaps I’ll use Earth Balance or butter. Yum! Love this grain free recipe.

  45. WOW! these look so good. And healthy too! I cannot wait to try them. I just found out I am sensitive to gluten. I have been feeling better, but it has been a real challenge. I am such a foodie, and I love to bake. Not being able to use the conventional ingredients I am used to has been rough, but I am sure I will get the hang of it in no time. I just started my own blog a few days ago. I am excited to get to know everyone in the gluten free blogging community. I am sure I will be frequently visiting you!

  46. Reiko

    This was awesome. I added an egg just to help it stick together, plus more almond flour (like 1/4 cup maybe?) to help lower the moisture level. I baked it for 15 min at 350F. My boyfriend loved it! They had a wonderful crispiness on the outside, and they were nice and moist on the inside.
    He suggested next time to add bacon bits to make it a hilariously paleo cookie. If anyone tries this, let me know!

  47. Kelley

    Wow, Elana! These just came out of the oven and they are amazing! Super easy too – loved being able to do the whole thing in the food processor.

    Substitution question for all the experienced bakers out there … this is the first time that I’ve used palm oil shortening in baking. I happened to have a gigantic container in my pantry leftover from making frosting so this recipe was perfect. Can I sub palm oil shortening 1:1 in other recipes calling for coconut or grapeseed oil?

  48. Sheryl

    I just made these with equal parts butter and coconut oil for the shortening. I ended up with 13 cookies so obviously used bigger portions. They do not spread at all so next time will either make smaller cookies or press the larger ones down more to flatten them out. At the size I made, one cookie is actually pretty filling. Also used Ghirardelli dark chocolate chips and they are really good!

  49. Possible to add chocolate favor for this?

  50. Sarah

    Just made these with butter instead of the shortening and we love them! I got 17 average sized cookies (I had to cook them an extra 5 min since they were larger than the recipe calls for). Thanks for another delicious and easy recipe!

  51. Shannon Gormley @ mommygoneprimal.com

    I have made cookies similar to this using the following:

    1 1/4 cup Almond Flour/Meal
    1/8 teaspoon salt
    1/4 teaspoon Baking Soda
    1/2 teaspoon Vanilla Extract
    1/4 teaspoon Cinnamon
    1 Large Egg
    1/4 cup Honey
    1/4 cup chopped Pecans
    1/8 cup Dark Chocolate Chips

    They are so good. Between my husband and toddler, I’m lucky if I get one!

  52. Emily b

    Delicious! I just made these with a few substitutions/additions:
    I used 1/4 cup grape seed oil instead of the shortening
    Added 1/4 cup of unsweetened shredded coconut
    Added 1/4 cup of unsweetened plain apple sauce
    Increased the baking time to 10 minutes. They turned out wonderfully! Thank you for sharing this fun and simple recipe!

  53. Jessica

    I am trying to get my family to a paleo diet, can anyone tell me about the omega 6 in almonds? How much is too much? I am trying to get my family of 8 off from wheat. I thought it was good and strived for every breakfast to be a grain as main part of meal.. waffles, pancakes, oatmeal,etc..

    Any suggestions?

    • Ashley

      We’ve been on paleo for a few months. Even though they’re not grains, have you tried frittatas? If you beat the eggs long enough, they get so fluffy that by the time you take them out of the broiler, they almost have the consistency of bread! We put all kinds of things in ours and eat them for lunch, too. We like shredded sweet potato and zucchini, sausage, onions, and we’ve even tried them with crawfish! (We’re from Louisiana and living in south Alabama.) :-) Good luck with paleo! I’m so happy that Elana has her blog to take care of my sweet tooth and bread cravings!

  54. Gretchen

    I just made these, and they were really great! I had to make quite a few substitutions – I have a ton of weird food allergies! So, the chocolate chips became dried cherries, the honey became agave nectar, and the vanilla became almond extract. I also used butter since I have no idea where to get palm oil shortening and am not sure if I am allergic to that too! They were not chocolate chip cookies anymore, but I was happy that I could have a cookie for once! Thanks Elana!

  55. Sarah D

    These are great cookies.
    Even though on numerous occasions I have followed your recipes they never make the quantity you have said.
    For instance how can only 2 cups of almond flour possibly make 30 cookies?
    I did use a proper kitchen measuring tablespoon and it only made 18!
    Anyway apart from that gripe they are very good and I like your recipes.

  56. Ashley

    AMAZING! Thank you, thank you, thank you! I bragged about these to everyone at my gym all week (but did not share any). :-) I’ll have to make another batch later for sharing. I used coconut oil, since that’s what I had, and they were so incredibly perfect.

  57. sheri

    Am thanking you for this simple, delicious recipe, as I wipe the cookie crumbs off my face. I doubled the recipe, added coconut oil in place of the shortening, added a few chopped walnuts, and it made 50 perfect little tablespoon-sized morsels of yumminess. My 6 children have kindly left just 2 on the pan -one for me and one for dad- so I’d say they are a hit :)

    Thank you for sharing your wonderful recipes. I am baking my way through your almond flour cookbook and enjoying every delicious moment!

  58. Leslie H.

    These cookies are soooooo yummy!!! Chocolate chip cookies are my downfall and when I fall off the “no grains” wagon – I run straight to the gluten filled Nestle cookie recipe and wallow in my foggy thoughts about my “wheat belly”. Eating grain free has helped me to feel better and have more energy. Thank you for giving me a “safe” chocolate chip cookie to run to! BTW, the only change I made was using coconut oil rather than palm oil as that was all I had – and they turned out perfectly! And I think I’m a bit of a cookie snob… ;)

  59. Katerina

    The best cookies ever even for people with non gf diets. I cannot get enough of them I make them at least twice a week. They melt in your mouth and they are soooo easy to make. Thank you for one more great recipe Elana.

  60. Shawnna

    I used maple syrup instead of honey and we all loved them! I doubled the recipe and got 24 cookies.

  61. Beth @ Running on Cloud Nine @ runningoncloudnine.com

    Made these – tasty! Will cut back on salt next time. Thanks for sharing. Will you be coming out with a Paleo cookbook?

  62. Carla

    I’ve made the cookies a few times now since this was posted and I find that 1 tablespoon of honey is enough.

  63. I’ve never been into baking stuff, though since I went primal I started cooking and found it fun. So I decided to try this recipe and it came out really good! Honestly I was surprised. Even my mom said it was tasty.
    Thanks!

  64. I made these exactly to the recipe and man, are they good! My littlest, who sticks her nose up at most foods I make, loved these and I had to shoo her off after 2 cookies or there wouldn’t be any left. ;) Thanks for this awesome recipe!

  65. Rachel S

    I have heard that heating honey makes it toxic?! Is this incorrect?

  66. Lora Mackie

    I wish I can post a picture of my cookies!! They turned out great! I used organic coconut oil instead of the palm! I also uses soy free dairy free oil free mini chocolate chips by Enjoy Life! Next time I’m baking double the recipe! I made half the recipe and it made 12 cookies

  67. hannah

    Can the vegan shortening be replaced with coconut oil?

  68. hannah

    I got my answer from above! Awesome! :)

  69. kcartuk

    I cannot stop eating these! Thank you for this wonderful recipe!

  70. Coleen

    Hi, I don’t have a decent sized food processor – it’s small and best used for chopping small portions of onions and things.. For recipes such as this, can I use an electric mixer?

  71. Cara

    My kids & I set out to bake these cookies yesterday & my son (who is 14) said can we please put cocoa in them & make them double chocolate cookies? We added 2T of cocoa & one extra T of honey. They made perfectly & are super delicious w/ the additions!

  72. Lea G.

    I used mini vegan chocolate chips instead of chocolate chunks, coconut palm sugar instead of honey, and I also added a 1/4 tsp of almond extract. DELICIOUS!!!!! :-)

  73. Lauren

    These are amazing! If you don’t have shortening coconut oil works, too. I also didn’t use a food processor and they turned out just fine. I added raisins, walnuts, and some cinnamon to mine and they reminded me a bit of oatmeal raisin cookies. I also love that they’re egg free since I have an egg allergy. Thank you for the wonderful recipe, Elana!

  74. Demi

    I actually have been using Raw Coconut Nectar as my sweetner. Since coconut seems to be ok on Paleo, I would assume this substitution keeps the cookies Paleo friendly. And with the nectary, you dont need as much.

    Elana, your recipes are wonderful. Thank you for sharing!!!!!!!! :-)

  75. these look really yummy, I think I will try them as soon as I muster up the motivation to get my booty in the kitchen and bake something! ;-)

  76. Debbie Carr

    Ok, just made this recipe. BUT I accidentally purchased Honeyville natural almond flour, has the skin ground into it. I used half natural and half blanched to hopefully get a good cookie. Man….they just don’t do justice to this cookie. I have made both her choc chip recipes before successfully. The batter was sooooo flippin dry I had to add water. So, if you like fiber in your teeth and a dry cookie use the natural. I have to toss $25 worth of this flour away! Luckily I have another blanched in the freezer. I was going to bring the cookies to a new neighbor. NOT. Will have to make them again tomorrow.
    Peace and Pie,
    Debbie

  77. Jennifer Hughes @ jenniferhughes.com

    I am sooo glad that I found your blog and now own 2 of your cookbooks, as well. My daughter was diagnosed with Celiac when she was 4 yrs old after a long road and many doctors. We found that the gluten free diet was not enough for her recovery and on our own, we decided to go “paleo” and follow the grain free diet and we also cut out dairy. Since then she has been doing great! Thank you for all your wonderful recipes. It brings a tear to my eye everytime our daughter lights up while eating a special treat that she can actually have. :)

  78. Tiana

    I made these yesterday for the 4th of July, and everybody RAVED about how good they were! Nobody even missed the gluten! I subbed organic butter for the shortening and used Enjoy life brand mini chocolate chips!!! Supper yummy and melt in your mouth goodness! I will definitely be making these again, and I’ve already shared this recipe with 3 people! Thank you for this awesome recipe! You Rock!

    p.s. I also made your cauliflower “potato” salad….and everyone gobbled that up as well!

    Thank you for making me feel not left out on the holidays!

  79. Berit

    Hello from Germany,

    for all you metric bakers or non-americans out there, I just made these as follows:

    – 200 gr almond flour (that should be simply ground almonds in Germany)
    – pinch of salt
    – big pinch of baking powder
    – 3-4 heaped tablespoons organic coconut oil or 55 gr (I used Manako from amazon.de)
    – 1 table spoon honey
    – 1 sachet vanilla sugar
    – ca 100 gr chocolate chunks

    As you may see I am definitly not your most accurate baker, and rather go by feel and what experience told me tastes good. In my opinion, if you use vanilla sugar, you could leave out the honey. If you use vanilla extract just add it in again. However, as I find almonds and coconut oil in general to be sweetish I guess you could leave both out altogether. As for the coconut oil, I just used 4 tablespoons, but you can start with 3 and see how the dough comes together. Also, I simply used my hands to make the dough.

  80. this is a great recipe! i add an egg, reduce the honey to 1 T, and use ghee instead of palm oil, and the texture is wonderful. they stand up and are puffy and moist instead of spreading out to be crunchy.

  81. Jill

    Is coconut oil the same volume solid as it is melted? I used that for the palm oil and the dough was really oily.

  82. Jackson

    I just made these with some substitutions/tweaks, for the second time.

    The first time I used coconut oil… it was unrefined, so it made the whole thing taste like coconut. Not bad by any means, but it was more “coconut cookie” than “chocolate chip cookie.” They also crumbled a lot. Still tasty, though.

    The second time I used butter and added some slivered almonds. I didn’t like the texture of the dough, and remembered them being crumbly, so I added about half an egg white. These are absolutely delicious and I have to fight not to eat the whole batch at once.

  83. monica

    Hi Elana,

    We added a 1/2 cup of Coconut flour and 3/4 cup of unsweetened coconut milk and 1 egg. We omitted the honey and stevia. We used coconut sugar instead. This yielded a Bakers Dozen.

  84. Thanks so much for this recipe. Just made them tonight – super simple, quick and delicious. You have a new reader!

  85. Linda

    Hey, first timer here! was wondering if I can use almond meal instead of blanched almond flour?

  86. These are incredibly delicious!! I modified both ingredients and process due to what I had in my kitchen. What do you think?? http://nourishandbenourished.com/2012/09/04/free-cookies/

  87. Monica

    Made these today… Amazing!! I did not have any vanilla extract in the house, instead i used a TBSP of maple syrup!

  88. Surprisingly simple. I am a sucker for the nice ingredients. I have some overpriced vanilla extract and tupelo honey in the cupboard at home. This would be a great recipe for the two. Thanks.

  89. Jennifer

    Was craving cookies so I googled almond flour cookies since we are grain free and found these. They definitely hit the spot! I skipped the vanilla and subbed coconut oil for the shortening. I also used cacao nibs for the chocolate and agave for the honey. Ok, so I definitely modified it but they turned out great! I did a half recipe and got 9 small cookies.

  90. Elizabeth @ mama-butterfly.com

    Used 1/4 c butter instead of shortening and subbed homemade simple syrup for the honey, just because. The recipe definitely made only half the stated # of cookies – and I didn’t snack on the dough beyond one EXTREMELY DELICOUS bite. My subs were just fine – and the cookies delish. A keeper in my files.

  91. Elizabeth

    What a great go-to recipe! We made these on a lazy Sunday night and the kids loved helping. We ate a lot of dough and still had plenty of cookies. We liked them so much we made a second batch to enjoy during the week! I used butter and they came out great. Elana we have your cupcake cookbook and love it. I just googled your name and “chocolate chip cookies” and voila! I knew I could trust you to have just the right recipe. THANKS!

  92. Lanie

    Did everyone who used butter or coconut oil use it solid? Or did you melt them down? thanks!

  93. Philippa

    I made these cookies using one cup almond flour and one cup of organic whole wheat pastry flour. I used coconut oil for the oil and they turned out AMAZING! Thanks so much for this wonderful recipe. They’re the most creamy, delicious cookies I have made so far.

  94. Laurie

    Does anyone know the carb count per serving?

  95. LL

    Just made these tonight and they’re pretty dang good. I was jonesing for old fashioned choco chips cookies, but have been eating paleo and this was the one treat I’ve been missing. My notes:
    I tasted the dough after blending all ingredients and it was really salty. I also noticed that the recipe doesn’t make 30 cookies, so I doubled all the ingredients except the salt. This made them much less salty. Btw, I’m not sensitive to salt, I actually love the taste of it, so I was surprised this stood out so much for me.
    I used a tablespoon measurer and squished them with a fork before putting in the oven.
    I let them cook about 10 minutes so they got brown and a little crunchy.
    I used your basic semi-sweet choco chips. Yeah, I know so anti-paleo. However, I so rarely stray that I think I’m allowed a delicious cookie or two occasionally.
    Okay, I had a couple more than two. mmmmm

  96. Stephanie

    This was my first time baking these cookies. The flavor is great but they turned out really mushy, almost as if i hadn’t cooked them at all. The only thing i did different, was no parchment paper and subbed the palm oil for coconut oil (1:1).
    Any thoughts on why they didnt firm up?

  97. Juniper Rain

    I just made these cookies (literally) and they are AMAZING!! I wish i had a picture to show you but they came out even more beautiful than the picture shown!! I added a couple things and i substituted a bit as well.. so for the substitution i used earth balance coconut spread 1:1.. and then i added some fresh powdered ginger probably about 2-3tbsp.. then about 1tsp cinn.. and then maybe close to a tsp. of cream of tartar. beautiful and delicious ginger-esk cookies.. also i used local wildflower honey.. adds a great flavor!!

    • Juniper Rain

      did you let them set for the 15mins? also i think usuing coconut oil subbed in for the palm oil shortening the coconut oil is a bit denser and would cause a heavier cookie.. sorry they didn’t set up for you!

  98. carey

    Can I sub applesauce or almond butter for the coconut oil?

  99. fbikat

    i made almond milk today and so i used 1 cup of the leftover pulp (strained really well) and 1 cup of almond flour. i also substituted the palm shortening with coconut oil. the cookies turned out wonderfully.

  100. Rowan

    I find it really helps the cookies keep their shape if you put the cookie sheet in the freezer with the balls of cookie dough on it for about 5 minutes.
    These are also really yummy with butter as an oil substitute. I’m about to try them with coconut oil, too.
    They’re amazing!

  101. Holly

    I made these cookies tonight and they turned out perfect. I substituted the shortening for butter, added one egg, used 80% dark chocolate for the chips (only 6 grams of sugar in half a bar and it’s so rich I only needed to chop up a 1/4 of the bar). I also substituted stevia for the honey as I am closely watching my sugar intake. I took the cookies out of the oven just before they were totally cooked through…I find it best to let them finish cooking out of the oven, otherwise they’re a touch too dry.

  102. Ann-Marie

    I think this was the best CC cookie I made since I have up wheat. I used half honey and half maple syrup and added a little vanilla coconut palm sugar. I was worried because the dough looked a little crumbly so I added 1/2 an egg. They’re a hit!

  103. I just made these today as a surprise treat for my hubby for tomorrow for Valentine’s day. We hardly ever eat cookies anymore since going grain-free and sugar free (we do have cheat days). We are following the Smarter Science of Slim way of eating and have been feeling great. BUT I miss COOKIES!

    So my adaptions: I halved the recipe because I just wasn’t sure.

    1 TB Xylitol instead of honey. Coconut oil instead of palm oil only because that is what I had. I did treat us to real chocolate chips. I had to add a couple teaspoons of almond milk as the batter was just too dry.

    They are delish! Can’t wait to surprise him tomorrow in his lunchbox.

    Thank you.

  104. phyllis

    thank you for this awesome recipe elana :) I made them today but I used regular almond meal, that was not blanched, and butter instead of the shortening – and they turned out delish. my first chocolate chip cookies in a very long time and the first gluten/grain free version I ever made. thank you, I love your website and recipes, you are so creative and the way you deal with MS is so inspirational for all of us dealing with autoimmune disease. greetings from germany, phyllis <3

  105. Maren Fulbright @ truelavender.com

    This is now my favorite cookie recipe and I’ve shared this site with so many people who are trying to follow a gluten-free and/or vegan diet and my whole family is now addicted and my mother-in-law makes these cookies almost weekly. Thank you so much for sharing:)

  106. Shell

    My sister-law-law introduced me to gluten-free recipes that were not like the gluten-free products in the stores, meaning they tasted wonderful and had textures very similar to gluten recipes. She also started contributing to http://www.smoothieweb.com since gluten free smoothie recipes are an easy creation.

    In any case, I am excited to try these cookies. Thanks for providing the recipe and directions.

  107. Dianela

    i made half the recipe, using coconut oil, in about 4 minutes. they took 6 mins to bake. had me a batch of deliciou guilt free cookes in 10 minutes flat. they came out soft vs crispy… which was fine with me.
    x

  108. Noah

    Made these and they were great! I added toasted Cocoa Nibs and they were amazing. Crunchy like a nut but with the flavor of bittersweet chocolate.

  109. Kris

    I feel like a traitor (I love Elana’s recipes!) but I tinkered a bit with this recipe because I really like the texture of baked goods when coconut and almond flours are mixed, as opposed to using just one of the flours as this recipe specified. The results were amazing so I will share my alterations:
    2 cups almond flour Minus 3 Tablespoons
    1 1/2 Tablespoons coconut flour
    3 Tablespoons honey (instead of 2)
    1/4 cup coconut oil at room temp (i.e. solid)
    1/4 cup mini chocolate chips
    All other ingredients, mixing methods and cooking temp remained the same. I formed the dough into one tablespoon round balls, flattening slightly. They baked for 8-10 mins. The neighborhood kids totally destroyed these, as did the husbands!

  110. Laura

    These are wonderful cookies.

    Last year the recipe called for 2 teaspoons of soda, now it is 1/2 teaspoon. Does it matter? (I got the recipe again to print for a friend.)

    Using a tablespoon to measure, I do get about 30 cookies, using 2 teaspoons soda.

  111. The Food Coach

    Just made these last night. I substituted the plam oil for some grass-fed butter. I used 85% chocolate too. I have to say, wow. Just what I needed. I’m a paleo girl and coach and these are perfect little snacks with the cold Colorado weather we’ve been getting! Thank you Elana!!

  112. Helene Lopes

    I would like to incorporate flax meal into cookies for the grand babies. How do I add or subtract the other ingredients?

  113. Hi, these were fantastic! & I sub’ the honey for 1tbs agave and used coconut oil instead of the shortening :) thx for sharing!

  114. Lacey

    I subbed coconut oil (same amount) and was worried because the raw dough seemed SO oily.. I also used a dark chocolate almond/sea salt bar for the chips (broke it up and pulsed it in food processor to combine). They turned out perfect. I would consider cutting back on the oil next time by a tablespoon, but who knows, I could have lost count;) great, simple recipe.

  115. Kristin

    My son would like me to use this recipe to make a cookie cake. Do you have any suggestions? I was thinking of doubling the recipe and pressing it into a 9×9 pan.

    Thanks!

  116. Dawn Riccardi Morris @ transformedbyfood.com

    I want you to know that since I found out I was severely intolerant of eggs last year, this is one of the only cookie recipes I use anymore! It’s nice to be able to eat a chocolate cookie once in a while. Thank you.

    My daughter and I adopted different degrees of the grain free lifestyle when she was diagnosed with a serious digestive illness a little over 5 years ago. After being on the Specific Carbohydrate Diet for just about 3 weeks, most of her symptoms had vanished! We too have transitioned to a more Paleo like lifestyle since then.

    People who haven’t lived with severe food sensitivities have no idea that the gluten free and grain free lifestyles are not fads. They don’t realize it’s a much healthier way to eat because they haven’t witnessed the benefits with their own eyes. With the popularity of Paleo, though, many people are figuring it all out, one bite at a time.

    Thank you so much for making our lives just a little bit sweeter!

  117. Planetpj

    These cookies are so good! I can’t stop eating them :). FYI, I substituted butter for the shortening. Yum!

  118. becky

    Hi thanks so much for the wonderful recipe!

    Here are my substitutions: (warning i only made a half batch, so all measurements are based on a half batch!)
    Because I am not completely Paleo, I substituted 25% of the flour for vanilla flavored protein powder. Then the dough wasnt holding together well so I added 1 egg white and 1 teaspoon more of coconut oil. I halfed the honey with stevia. This gave me very soft delicious cookies!!

  119. Sommer

    I made these and they turned out excellent! Not always an easy feat baking paleo at altitude but I can always trust Elana since I too live in Colorado. I added 11/2 tbsp raw organic coco powder and 1/4 tsp of peppermint to ours and wow!! I also had to up the honey because of the bitterness of the coco but I just eyeballed it sorry.

  120. Rami @ paleogo.com

    This is a great recipe, but I do have one concern. Does anyone know whether using almond flour is ACTUALLY a better alternative to normal flour? The way I see it is instead of the grain based carbs (traditional flour), you’re getting a lot of unsaturated fat in the process, which is then exposed to the heat?. Thoughts, anyone?

  121. Angela

    I made these cookies the other day using regular shortening, and they were absolutely the best non-traditional cookie I have ever tasted! I shared them with some co-workers, and everyone loved them. Next time I will substitute the shortening with coconut oil or coconut butter.

  122. Kristin

    Yummm! Used organic butter and left out chocolate chips. Instead melted the chocolate and dipped one side of the flattened cookie and then froze them. I got 24 small cookies out of a batch. Thanks!!!

  123. Jonna

    Hi Elana,

    Firstly I would like to thank you for all the amazing recipes! I’ve got all your books and have used your recipes for years and shared them with my friends and family!
    I would like to ask you, if you have ever tried Rice Malt Syrup in baking as a sweetener? I have recently tried to cut out fructose from my diet and found out Rice malt syrup is a good replacement instead of Agave or honey, which I have been using for years. I have not yet tried it in baking myself.
    Jonna

  124. MOLLIE *THE ALMOND FLOWER* @ thealmondflower.com

    Hi!
    Elana, as usual, I love your stuff and linked back to this recipe in a post I did on Cookie Dough. The amount of certain ingredients is a little different, but overall the recipe is very similar and I love that the dough is eggless and can safely be eaten raw. yum!
    http://www.thealmondflower.com/2013/08/classic-chocolate-chip-cookie-dough.html
    xoxo Mollie

  125. Dawn

    Can anyone tell me how to keep my almond flour cookies and muffins from getting to soft? It seems within 24 hours of baking then absorb ambient moisture and lose their “fresh from the oven” crunch.

  126. Georgia

    Hi, just wondering if anyone had substituted the vegan palm oil shortening with coconut oil? I read on another forum that it can be substituted… just wondering if it’s been successful for anyone? Thanks!

  127. Christy

    Yum! This is the first low carb recipe for biscuits I have found that is like the real thing! I used butter instead of the palm oil shortening and 1/4 of a teaspoon of “Better stevia” powder instead of honey and they turned out great – I made these for my children to have instead of the packet biscuits the other children get at playgroup but I think I may need to freeze them in portion sizes so I don’t eat them all!

  128. Marcia

    We are a small family going grain-free due to my Type II diabetes. I decided to try these cookies for a get-together; wanted something a little special and out of our ordinary diet. They are just great!

    BTW, I used Enjoy Life chocolate chips.

  129. Claudia

    We can’t eat almond flour… hiw much coconut flour needs to be used… CAN it be used??

  130. Linda

    These are fabulous! I’m going to make them when my super-critical-don’t-make-my-baked-goods-healthy college son comes home. I am pretty sure they will pass his judgement! Thanks for all your wonderful recipes.

  131. Mari Ann

    I’ve been using Lakanto (purchase through body ecology) sugar substitute in everything. Tastes great made from monk fruit. I try to stay away from all honey, maple syrup etc.., since it still has sugar grams in it. Don’t understand how that’s paleo! Dates maybe. I’ll let you know how they turn out!

  132. MamaCassi

    Just looked up this recipe again for a frame for some lemon cookies i was craving!

    everything the same (used coconut oil for shortening) and added zest from 2 organic lemons to the cookies. added one egg (we love eggs in everything) and other than that stuck to the recipe w/out chocolate chips.

    used some lemon juice frosting i had made for a practice (gluten-free) wedding cake i’m making, and made lemon sandwich cookies.

    i froze 4! pretty proud of that!

    lemon, my new favorite baking flavor!

  133. Lexi

    These cookies are so so amazing. Use bobs red mills almond flour for moist cookies. These are better than regular chocolate chip cookies. I cannot keep my family away from them! My 5 year old is begging me to make them for her school Halloween party!

  134. Kate

    Can you add an egg and what would that do to the consistency and end result?

  135. Emilie

    THANK YOU SO MUCH!!

    I am a french woman and I have discovered your blog through a french blog (I dont’remember which one) while I was looking for a gluten free bread recipe…
    Since then I have tested several of your wonderful receipe ( sesam crackers, nut carckers, bread, pumkin muffin, Karot kugel and so many others) ! Each time it is a full sucess, it is always very easy to cook and so tasty! So this time, eating my primal cookie I have to thank you!

    I am addicted! :)

  136. Ailie

    My absolute favorite thing to do with these cookies, now hold your breath here, is to add bacon drippings. I cook my (pasture raised & organic) bacon extra crispy in the oven (@300) and drain off the fat every 15 minutes for 45min-hour. I add the drippings instead of butter or oil, then I chop up a piece of crispy bacon, add it to my chocolate chips, and… Oh my god. Best EVER! x

  137. Tracy Gale

    I use the non dairy, no gluten chocolate chips and use some cinnamon and sometimes some nutmeg to spice it up a bit. I also use coconut oil. Great recipe!

  138. Linda

    These look wonderfully simple. Have you any other gf/df dessert ideas to share? Thank you for the inspiration!

  139. heather mayer @ lovethriveeat.com

    SO good! I used regular butter, and pink himalayan sea salt and they came out perfectly! The kids ( 4 & 6) totally approve!

  140. Hannah

    Yeah cookies turned out nothing like your pic. I ended up adding 1 egg to all ingredients cause there wasn’t a “dough” consistency. They still tasted more almond meal then dough

  141. Karen

    any suggestions on a substitute for the honey???

  142. Donna Kottmer-Tyson

    Just wondering if coconut oil could be used instead of vegan palm oil?

  143. Cynthia

    I used hazelnut flour and agave. Yum!

  144. Belinda

    Do you consider coconut oil to be vegan shortening? I have baked sweet breads with it, but not cookies.

  145. Jennifer

    First, I would like to say thank you to Elana’s Pantry. I have a little girl with a gluten and grain intolerance, and most recently, dairy. I have had a tough time adjusting to a new way of cooking and eating. Elana, your “pantry” has been so informative and helpful in our journey to bring our little one into better health.
    I would also like to respond to Zosia’s question…should you choose to, you can speak with your doctor about having an Assay done. It’s a blood test that specifically looks for your sensitivity to, all grains individually. The doc can also test for “leaky gut” which may be an indicator that you are not tolerating dairy-even if you do not have any symptoms of dairy intolerance. Best of luck to you.

  146. Jennifer

    This is similar to the recipe Elana gave to the almond flour folks – but using grapeseed oil instead of shortening. I’ve also used lite olive oil (the kind meant for baking) with great success. Seriously, they taste like the normal chocolate chip cookies ala tollhouse … only better. Everyone loves them!

  147. Barbara Lepley

    I recently found out I’m allergic to yeast, dairy, coffee, tomatoes and black pepper. Would the Paleo diet work for me?

  148. Kristi

    Can coconut oil be substituted for vegan shortening?

  149. Tonya

    I’m thinking about making these but didn’t want to use vegan shortening. It looks pretty processed. But I looked up coconut oil and found a vegan shortening recipe you can use yourself using coconut oil that looks pretty good:

    http://www.veganbaking.net/recipes/fats/vegan-shortenings/how-to-make-vegan-shortening

    I wouldn’t use the canola oil. It is also highly processed and too high in omega 6’s, but one of the others should be good! I think I will try sunflower oil.

  150. Nicole C

    I am obsessed with these cookies! My whole family enjoys them too. Kids age 5 and 3. I love how the recipes only calls for 2 Tablespoons of honey and it is so simple to make. I substituted the palm shortening for lard and it turned out great! I seriously cannot wait to make these again.

  151. Kandace

    I subbed out honey for maple syrup and shortening for butter. My kids loved them!

  152. Rebecca

    I don’t have a food processor. Can I use a blender instead?

  153. Andrea

    Unbelievable!! Thank you!!

  154. Danielle

    OK… Almond flour is like $25 a pound at the cheapest ( President’s choice) store in my area…. I tried using coconut flour, but it was too dry ( I had to add 4 eggs … and the cookies were still dry!)

  155. Mary Gordon Hall @ marygordonhall.com

    Love this recipe! Have shared all over Facebook! The only change I have made is using coconut nectar instead of honey. Turned out just great!

  156. Sue

    I loved the taste of these. Very yummy! Definitely took care of my cookie craving, but mine look like lumps and not pretty like the ones in the picture. Did I do something wrong?

  157. heather

    I used TJ almond meal and I know Elana has said Honeyville almond flour is what she says works best for her recipe. These were so-so…I used coconut oil because i had it. I think i’ll track down some almond flour. Maybe order the Honeyville so I can be exact with her recipes since i’m so new to this. My daughter is avoiding food so thinking cookies and milk for breakfast can’t be that bad if they’re made like this :) i also added some chia seeds for some more good stuff. I’m not surprised these didn’t turn out so good just bummed they weren’t better. Off to track down some actual almond flour.

    • olga

      I added 1/2 cup of shredded coconut– seems to help with consitency- I donn’t wait for them to cool- I like hot and gooey and coconut helps it to not fall apart while still hot– I sub 4 – 5 tablespoons of solid but soft room temperature butter. Honeyville is the bst I think. Today, with 1/3 of dough left, I tried adding 3 tsp peanut butter to 1/3 of dough as experiment– if you like peanut butter

  158. I love anything with almonds and chocolate…..These look simple and delicious. In fact I’m so hungry after looking at the recipes on your site I think I’m going to make these right now :)

  159. Ryan

    Using the ingredients in the recipe my “dough” was little clumps that looked like a bowl of breadcrumbs. I only have a hand mixer but I still can’t fathom how these ingredients come together and make a dough. I added in 1 tablespoon butter and 1 egg and I then had the dough I expected. Tasted great.

  160. Michelle

    Hallelujah! There is life and delicious baked goods after giving up grains and dairy! :)
    Thanks for another wonderful recipe, Elana!

  161. Beth

    These were my very first try at a healthier cookie and they were absolutely wonderful. Thank you so much for a great recipe and for the hope that healthy treats can be delicious!

  162. Ryan

    I tried making these again and I find it totally unbelievable that using the original recipe the ingredients make a dough that can be formed into a cookie. I even melted the shortening this time and it still didnt make a dough. I added one egg and that finally makes the ingredients into a dough.

    Would like to hear from someone on how these ingredients become dough?

  163. Ellie

    I had to adjust some of the ingredients due to my malabsorption syndrome, so I substituted the oil for organic unsweetened applesauce (same ratio) and used Lilly’s dark dark chocolate chips (no sugar, unsweetened chocolate with stevia). This revision works best for my body and is delicious!! I also added one scoop of egg white protein powder and decreased the amount of almond flour by 1/4. Delicious!

  164. Eva

    I substituted the palm shortening with organic extra virgin Coconut Oil. Delicious! The coconut flavor is not to overpowering but enough to taste.

  165. Michelle

    Great Read!! Thanks!! I just recently wrote a blog post on my favorite paleo chocolate cookie recipe, a easy one and super yummy!! Thought I would share:)

    http://myjourneyrx.com/2014/04/06/amazing-paleo-chocolate-chip-cookie-recipe/

    Thanks Michelle

  166. I just made these and used Spectrum Butter Flavored Palm Shortening and they were wonderful. A great spring break recipe on this rainy and possibly snowy day in Milwaukee.

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