These Paleo Chocolate Chip Cookies are a delicious, wholesome treat you’ll want to keep on hand at all times. Naturally dairy-free, grain-free, and refined sugar-free, they’re consistent with an anti-inflammatory lifestyle, and they taste absolutely divine.
Made with nourishing ingredients like almond flour, these cookies are rich in heart-healthy fats and plant-based protein. Almonds are one of nature’s superfoods, known to support cardiovascular and brain health, improve respiratory function, and deliver a boost of skin-loving nutrients. They’re also high in monounsaturated fatty acids, which help lower LDL (bad) cholesterol while stabilizing blood sugar levels. That’s what makes these cookies not just a tasty snack, but a supportive option for anyone mindful of inflammation, blood sugar, or metabolic health.
These cookies are naturally sweetened, rich in fiber, and filled with healthy fats to help you stay satisfied longer. They can also help reduce sugar cravings and support energy levels without leading to a crash.
Whether you’re on a healing journey or simply looking to enjoy food that fuels your body well, these cookies are a great example of how indulgent clean eating can be. They’re perfect as a mid-afternoon pick-me-up, post-workout treat, or lunchbox addition for children and adults alike.
Each bite brings the joy of a classic chocolate chip cookie, without the heaviness or inflammation associated with traditional options. Satisfying, nutrient-rich, and totally comforting, these paleo cookies might just become a staple in your weekly routine.
Enjoy the delicious balance of flavor, texture, and nourishment!
Ingredients
- 2 cups or 200g ground almonds*
- 3/8 cups or 90g melted coconut oil
- 1/3 cup or 100g of maple syrup
- 1/3 cup or 90g of dairy-free dark chocolate chips
- 1 tbsp of vanilla extract
- 1/2 tsp of bicarbonate of soda
- A small pinch of salt
Directions
Preheat your oven to 350 F / 175 C (fan oven).
Put the coconut oil in a bowl and place in the oven to melt.
In a large bowl, mix ground almonds, bicarbonate of soda, and salt.
Take the coconut oil out of the oven and let it cool down for a little bit.
Add the cooled down coconut oil, maple syrup, and vanilla extract and finally the dark chocolate chips.
Form little balls with your cookie dough and flatten them on a tray lined with greaseproof baking paper. Space them well as they spread.
Bake for 10-15 min, depending on the size of your cookies. Let them completely cool down before eating them.
*if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 200g or 2 cups of almond flour can be replaced with 120g or 2 cups of quinoa flour, and if you don’t like the taste of quinoa flour, you can either toast it or add a little cinnamon (however, the taste tends to be good after baking).
Storage Tips
Store in an airtight container in the fridge for up to 10 days. You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.
2 thoughts on “Paleo Chocolate Chip Cookies”
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Hello, I have been replacing Almond flour with quinoa flour but it altered the taste too much and wasn’t pleasant. I tried roasting it as suggested but that didn’t help. Is there any other flour I can use at all, for the cakes & cookies etc?
Buckwheat, coconut flour, oat flour?
Thank you.
Hi Dymphna, you should try adding a bit of cinnamon to the quinoa flour to improve the taste. Unfortunately coconut flour does not work due to its absorbency. Buckwheat flour and oat flour may work, we have not tested them I’m afraid.