Paleo Chocolate Chip Cookies

15 min 16 servings


182 Kcal
14.6g Fat
9.4g Carbs
7.5g Net Carbs
5.6g Sugars
2.9g Protein

These cookies are dairy-free, grain-free, refined sugar-free, and packed with protein and good fats. They are consistent with an anti-inflammatory lifestyle and can be enjoyed as a healthy treat!


  • 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 tablespoon of vanilla extract
  • 1/2 teaspoon of bicarbonate of soda
  • a small pinch of salt


  1. Preheat your oven to 175C or 350F.
  2. Put the coconut oil in a bowl and place in the oven to melt.
  3. In a large bowl, mix ground almonds + bicarbonate of soda + salt.
  4. Take the coconut oil out of the oven and let it cool down for a little bit.
  5. Add the cooled down coconut oil + maple syrup + vanilla extract and finally the dark chocolate chips.
  6. Form little balls with your cookie dough and flatten them on a tray lined with greaseproof baking paper. Space them well as they spread.
  7. Bake for 10-15 min, depending on the size of your cookies. Let them completely cool down before eating them.
  8. I love them with a good cup of coffee 🙂 Enjoy!
  9. *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).


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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