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:
Christy says
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!
Christy says
oh and I used sugar free carob chips instead of chocolate chips
Georgia says
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!
Dawn says
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.
Mary Boyd says
Keep them in the fridge or the freezer. I keep the cookies in a zip lock bag in the freezer and put them on a plate for a few minutes before eating.
Jonna says
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
Kristin says
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!!!
Angela says
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.
Rami says
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?
Sommer says
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.
Kelly says
bacon.
becky says
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!!