Primal Chocolate Chip Cookies are made with high protein almond flour and naturally sweetened with honey. This incredible grain-free cookie is made with just 7 ingredients and will knock your socks off! No one will know this is a healthy cookie recipe!
There are so many forms of the grain-free diet. Primal. Paleo. Specific Carbohydrate Diet. 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. And ever since then, I’ve been strictly grain-free. This is not a fad for me. It’s a way of life. When I started the grain-free diet, people thought the gluten-free diet was freakish.
Now there are so many of us on paleo diets. We’re gluten-free. We’re 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 just want you to enjoy the cookies.
Primal Chocolate Chip Cookies
Ingredients
- 2 cups blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- ¼ cup palm shortening
- 2 tablespoons honey
- 1 tablespoon vanilla extract
- ½ cup chocolate chips
Instructions
- Combine almond flour, salt, and baking soda in a food processor
- Pulse in shortening, honey, and vanilla until dough forms
- Remove blade from processor and stir in chocolate chunks by hand
- Scoop dough one level tablespoon at a time onto a parchment paper lined baking sheet
- Press balls of dough down gently
- Bake at 350°F for 6-8 minutes
- Cool for 15 minutes (do not handle prior or cookies will break)
- Serve
If you want to make changes to this paleo cookie recipe, please 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. I’ve got two boys, 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, 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?
Here are some of my other easy paleo cookie recipes:
Kilee says
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
Cori says
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!
Katie @ RIddlelove says
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?
maia says
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 says
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 says
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.
Sarah r. says
WWhere are you in nutrition school? I’m looking at various options and trying to decide!
healthbylisa says
I went to Institute for Integrative Nutrition and they talk about this in the first few weeks. feel free to message me with any questions :-)
Lauren says
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!
Fallon says
Same here! I only made about 15 cookies but I ended up just picking at the dough while I baked a dozen. 30 cookies would be really small cookies I’m assuming.
Rachel B. says
I’ve made many of Elana’s cupcake recipes and none of them are ever the amount she said they would be, always less. Maybe we need to make them smaller, I don’t know.
zosia says
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
nora says
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 says
Have you had your thyroid checked?
Lucinda says
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.
zosia says
which thyroid supplement do you take?
i, too, have thyroid issues and would like to try something new.
thanks for chirping in ;)
QueenJellyBean says
I take armour thyroid, by Forest Labs. The does is prescribed by an MD or ND and filled at a local compounding pharmacy.
Noel says
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.
zosia says
i have experimented…the only difference is that my digestion is better with less grains…but fatigue/weakness the same :(
thanks :)
zosia says
i have that book!
i do indeed have adrenal burnout/fatigue syndrome and am taking adrenal glandular concentrates…haven’t noticed a change yet…granted it’s only been about 3 weeks since i have been on them
Ali says
Zosia, I’ve been taking glandulars from my naturopath for over a year and they’ve made a difference. Hang in there. Healing can take a long time.
Sophie says
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 says
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 says
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 says
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.
zosia says
I am indeed “O” … Thanks for chirping in <3
Betty says
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 says
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 says
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 says
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
Healthseeker says
Craving salt is a sign of adrenal issues. Beware of the kind of salt ingested as well. Choose coloured salts such as celtic or himalayan which contain trace minerals not iodized white salt which is not healthy at all.
When the body is constantly craving something either there is an addiction or an attempt to restore balance due to a depletion or missing nutrient.
Deborah Wilson says
Sorry to comment again, Zozia, but it’s a common misconception that carbs = energy. It’s actually healthy fats that give you energy ;)
Pam says
What considerations do you do for baking theses at altitude? Above 6,000 ft.
andrea says
I’m at 7000…no changes necessary.
Rachel Wolf says
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 says
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 says
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
samara says
you could try adding some fruit. That would be a way to add carbs without adding grains.
Tabitha T says
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!
Lynn-Marie says
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?
Denise o says
Silk makes delicious dairy free yourt.
zosia says
thank you so much. i am going to look into NAET and your other suggestions <3
hope says
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 says
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 says
I found out that I am allergic to ginger and miss Asian flavors as well as gingersnaps. Can you recommend a spice alternative?
Tia says
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 says
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 says
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 says
Fire your doctor. Google David Perlmutter.
Kris says
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!
reem says
chewy!!! sooo good!
Rachel B. says
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.
Judy says
I have used butter and virgin coconut oil as successful subs for the palm oil shortening.
Jennifer says
In what proportions?
Colleen says
I’ve used the same proportions to sub coconut oil or butter for the vegan palm shortening.
andrea says
Me too…coconut oil or butter 1 to 1.
Rachel B. says
Thanks all! I’m ready to bake them tomorrow!
Wendy Bussell says
I have used half butter and half coconut oil with excellent results.
Sarah Lamb says
Is there a substitution for almond flour? I have an intolerance (low) to nuts.
Casey says
I have heard of other recipes subbing in coconut flour instead of almond…I haven’t tested it, but others have commented that it works.
elle says
Hello there,
I just want to mention that Almonds are not nuts. A lot of people who have an intolerance to nuts are able to eat almonds.
See wikipedia he almond fruit measures 3.5–6 cm (1–2 in) long. In botanical terms it is not a nut, but a drupe. The outer covering or exocarp, fleshy in …
Hope it helps.
Elle
Jamie/PolkaDotMommy says
If you sub coconut flour, use 1/3 cup for each 1 cup of flour in the recipe. Coconut flour is VERY absorbent and will leave you with a dry finished product if used in a 1:1 ratio.
Judy says
I am about to try eliminating wheat products from my life, due to osteoarthritis and allergies, and am researching different gluten free ingredients for cooking & baking.
I have an aversion to the smell & taste of coconut, but just purchased some coconut oil & was surprised that it has no odor!
Does coconut flour smell or taste like coconut? If it does, can rice flour be used instead?
Thanks.
Judy
Greta Hunold says
I just made these with pumpkin seed flour and butter flavored crisco, both at a 1 to 1 ratio. They turned out amazing, truly impressive. You can order pumpkin seed flour on amazon, which seems to work much better for me than the homemade version.
tanya says
I usually use coconut butter in place of the shortening. It makes the dough a bit more dry and firm and at the same time just as delicious!
Becky says
What about virgin organic coconut oil? It smells and tastes wonderful. I use it for my cooking needs, and virgin cold pressed olive oil for uncooked applications.
Rosalyn Hayman says
I used coconut oil today and they were terrific!!
Stephanie says
I have combined a couple of different recipes together to get my paleo chocolate chip cookies. Kindof even funny using paleo and chocolate in the same name. Anyways, I one time used 1/4 cup coconut oil and another time used 1/4 ghee both came out really good. I also use coconut palm sugar instead of honey. And use Enjoy Chocolate Chips (which are soy free, dairy free, wheat free etc)
Laurie says
How much coconut palm sugar did you use?
melissa says
i used 1/4 cup of coconut oil and have used it in the past for other recipes works perfect for me. the cookies are chewy but not gooey once they cool. love them!
Amanda says
I use coconut oil :)
I take her original vegan chocolate chip cookie recipe and use 1/4 c. coconut oil, 3/4 c. water, and 1/4 c. palm sugar in place of 1/2 c. agave and 1/2 c. grape seed oil. In my opinion, they are best frozen!
ohhh…I also take 90% dark chocolate bars and chop them up for the chocolate chips!
Diane Stibbard says
I also used Grape Seed oil, and I substituted agave with Yucon Syrup (very low GI natural sweetener) and also used unsweetened Carob chips instead of chocolate chips – they were amazing!!
Lea says
I substituted the ¼ cup vegan palm oil shortening for coconut oil. It is similar and is a very stable oil. It still tasted great!
Holly says
I used a 1/4 cup of butter. They turned out perfect. I’m sure ghee would work just as well :)
Michelle G says
I used 2TBS coconut oil and 2TBS butter in place of the 1/4 cup organic veg shortning. They were great!
MeMoody says
I used grapeseed oil…1 to 1.
helpful hints says
you can use 1/2 cup applesauce for 1 cup shortening works best and comes out very moist
olga says
4 – 5 tablespoons of soft but solid room temperature butter
Dora says
I used grape-seed oil. I always sub for grape-seed oil when the recipes call for palm oil. They turned out great.
Deb Goeschel says
Good question! And glad to see all the answers since I won’t use palm shortening anymore.
Diane Westphal says
Is there a reason you’re not using palm shortening?
sarah says
i haven’t made these yet but I almost always substitute melted raw cacao butter for any oil in baking with excellent results. if i’m feeling lazy, i just use almond oil:)
rene says
coconut oil/butter works well for substitute
Gina says
I replaced with 1/4 cup of organic coconut oil. Outstanding! I have also used agave instead of honey… 3 tbls. Awesome too!
Denise Balcanoff says
I made them last week. They were pretty darn good! Even my friends and family who are not grain free thought so!
Stacy says
I always sAubrey butter and reduce vanilla to 2t. My go-to recipe!
candace b says
CCoconut oil worked great. Healthier than palm