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:
Maren Fulbright says
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:)
phyllis says
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
Susan says
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.
Ann-Marie says
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!
Holly says
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.
Rowan says
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!
fbikat says
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.
Juniper Rain says
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 says
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!
Stephanie says
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?
LL says
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