Low Carb Paleo Chocolate Chip Cookies

These chocolate chip cookies might be some of the best paleo cookies you’ll ever have! Nothing beats the scent of chocolate chip cookies rising in the oven, releasing the indulgent aroma of chocolate. This recipe is one of the best paleo recipes for anyone following a paleo or celiac diet. This dessert is the perfect accompaniment to your morning cup of coffee or for when you have a sweet tooth. If served in family or friendly gatherings, you will win their hearts over.

What type of chocolate should you use for this recipe?

For this recipe, we have used a semi-sweet paleo-friendly chocolate bar since it yields a smooth and rich texture while adding a little bit of sweetness. If you follow a strict paleo diet, picking the right chocolate type is essential. You’ll need to choose a brand of chocolate that is dairy-free, sweetened with stevia or erythritol, and is free of additives and chemicals. You are more likely to find chocolate suitable for a paleo diet in health food stores.

Can you substitute almond flour for coconut flour?

We don’t recommend substituting the almond flour with coconut flour in this recipe. While there are many coconut flour cookie recipes on the internet, we don’t recommend them because coconut flour results in dry cookies.

Is this recipe gluten-free?

Yes! This paleo chocolate chip cookie recipe has no wheat or grains. It is made using gluten-free almond flour, so this paleo recipe is 100% gluten-free and celiac friendly.

What can you add to your cookie dough mix?

You can always get creative and add other ingredients to your cookies like peanut butter, hazelnuts, almonds, walnuts, pecans, or raisins. If you are a fan of the delicious flavor of plain cookies then go for it!

Net Carbs

3.6 g
Fiber

4.7 g
Total Carbs

19.9 g
Protein

7.1 g
Fats

30 g

335 cals

Quantity

Serving Size

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Coconut oil

0.33 cup
Erythritol Granulated

0.67 cup
Raw egg

1 large
Vanilla extract

1 tsp
Salt

0.5 tsp
Baking soda

0.5 tsp
Almond flour

2.25 cup
Dark chocolate bar, sugar free

1 cup

Step 1

To a bowl, add the melted coconut oil and sweetener and whisk well until it’s smooth. Then, add the egg and vanilla extract. Mix until well incorporated.
Step 2

To another bowl, add the almond flour, salt, and baking soda. Whisk to combine, then add the wet ingredients to the dry and mix to combine. Roughly chop the dark chocolate and add it in.
Step 3

To ensure that you have the best flavor and texture in your paleo chocolate chip cookies, cover the bowl and refrigerate for at least 1 hour or up to 24 hours. Chilling the cookie dough will ensure that the cookies hold their circular shape rather than melting and being flat. No one wants to sacrifice these cookies' soft and chewy texture by rushing them.
Step 4

When ready to bake, preheat the oven to 350ºF (180ºC). Lay down a piece of parchment paper on a baking tray and use a cookie scoop or 1 tbsp to lay down the cookie dough on the baking tray. Make sure to slightly press down on them and sprinkle some flaky sea salt on top if desired.
Step 5

Bake for about 10 minutes or until the edges turn slightly golden. After baking, let them cool down for 5 minutes, then dig in. Store leftover cookies in an airtight container at room temperature.