Chocolate Chip Cookies With Almond Flour (Gluten-Free, Paleo)

Heather Dessinger

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Scooping paleo chocolate chip cookie dough out of a bowl

What’s better than a warm, ooey-gooey chocolate chip cookie? The same cookie in under twenty minutes, of course! This recipe from my friend Caroline is one of my family’s tried-and-true favorites, right up there with our paleo sugar cookies.

Made with almond flour, these absolutely delicious cookies are gluten-free, grain-free, paleo, and GAPS diet friendly . . . oh, and did I mention that they make the entire kitchen smell like happiness?

Healthy chocolate chip cookies on baking sheet

All you need to make them are a handful of wholesome ingredients and a few minutes of hands-on time. Plus the willpower not to eat all the dough before you start baking, of course. You can totally eat some, though. This recipe is egg-free, too, so feel free to give the dough a thorough taste test. 🙂

homemade chocolate chip cookies
Scooping paleo chocolate chip cookie dough out of a bowl
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4.40 from 63 votes

Chocolate Chip Cookies With Almond Flour (Gluten-Free, Paleo)

These ooey-gooey paleo chocolate chip cookies are one of my family's tried-and-true favorite recipes.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16 cookies
Calories 137kcal
Author Caroline

Equipment

  • cookie sheet
  • medium bowl
  • tablespoon

Ingredients

Instructions

  • Preheat your oven to 350 degrees.
  • Line cookie sheet with parchment paper.
  • Mix all dry ingredients together (except chocolate chips) in a medium bowl. Add in wet ingredients and combine well, then mix in chocolate chips.
  • Scoop out 1 tablespoon cookie dough with a measuring spoon and place it on your prepared baking sheet, then press down a little with the palm of your hand to flatten the cookie. Place the next cookie about three inches away from the first one and continue until the baking sheet is full.  
  • Bake for 6-10 minutes. These cookies will be very soft while they’re baking, but will firm up after they’ve cooled for about ten minutes. Don’t rely on firmness to know when they’re ready – to check, gently lift one cookie to see if it is slightly golden brown on the bottom. If it is, they’re ready! 
  • Allow to cool for 10 minutes on the cookie sheet so they can firm up, then enjoy. These cookies freeze well, so feel free to make a double batch and save half. 

Notes

Store leftovers in an airtight container at room temperature for up to a week or in the freezer for up to a few months.
Nutritional information is estimated. 

Nutrition

Serving: 1cookie | Calories: 137kcal | Carbohydrates: 10g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 81mg | Potassium: 13mg | Fiber: 1g | Sugar: 7g | Vitamin A: 101IU | Vitamin C: 0.03mg | Calcium: 39mg | Iron: 1mg

This scrumptious recipe was shared with permission from Caroline of Gutsy. Check out her snickerdoodle recipe here.

Frequently Asked Questions

Can I use all-purpose flour or coconut flour instead of almond flour?

Unfortunately, because they absorb a much higher ratio of liquid than almond flour, using all-purpose flour or coconut flour in this recipe will result in very dry, crumbly dough.

Can I use a different sweetener, like coconut sugar or rapadura sugar?

I have not tested this recipe with a granulated sweetener so I’m not sure, but my guess is that they might be dry. I recommend sticking with a liquid sweetener like maple syrup or honey. 

More Family Favorite Desserts

Chocolate Chip Blondies Recipe – These chewy chocolate chip blondies are so easy to bake even a kid can do it. And I really mean that, because this recipe was created by my daughter Katie. ⁣⁣It’s from Chef Junior, which she wrote with several of her friends.

Fudgy Brownies – These chewy brownies are one of my favorite recipes from Danielle of Against All Grains book, Meals Made Simple. She was kind enough to allow me to share them with you.

No-Bake Peanut Butter Balls – These satisfying, peanut buttery bites are made with just a few ingredients and take about five minutes of hands-on time to make.

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About HEATHER

Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

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Recipe Rating




152 thoughts on “Chocolate Chip Cookies With Almond Flour (Gluten-Free, Paleo)”

  1. My 11 yr. old son is struggling with diet and somewhere between GAPS and SCD but he likes to experiment in the kitchen so I will show him your blog Caroline. Thanks!

    Reply
  2. Would it be possible to sub coconut or cashew flour for the almond flour? And have you ever made these with eggs? I’m interested in doing a higher-protein version (and I don’t have almond flour).

    Reply
    • Hi Esther! I do usually use eggs in my recipes, but this one did not seem to need any. I would try subbing cashew flour because it resembles almond flour more, and I’m sure that won be absolutely yummy! If you want to add an egg and experiment, maybe add in a few tsp of coconut flour to absorb that extra liquid (just the type of things I would think of when I experiment!) Happy baking!

      Reply
      • Hi Caroline,
        would you happen to have the nutritional facts (how many servings and all you need to know) to track these cookies in my my fitness pal app?

        Reply
    • 3 stars
      I made this recipe and also wondered about adding egg to it. The second time I made it (and many subsequent times) I added 1 egg and 1/4 to 1/2 coconut flour. I have also added cinnamon to the dough when I didn’t have vanilla. The coconut flour and egg makes the cookie stabler, but add too much coconut flour and the cookie is too dry. I loved it when I found this recipe and made it for my boys 3rd birthday. My family is on the GAPS diet.

      Reply
  3. Love that these are egg free! My son is allergic to so much including eggs but he can have everything on this list!! Need to make these for him ASAP! 🙂

    Reply
    • Im so happy that your son will be able to have a tasty treat, and honestly, my family who knows what “fake” cookies taste like LOVED these (shh…don’t tell them they are sort of healthy!)

      Reply
  4. I just made these! They are super easy and SUPER tasty!! I won’t feel ‘bad’ sending these to school with my son. . .they actually have food value. Thanks for a great recipe!!

    Reply
    • I agree with you Lisa. I send a cookie with my brother sometimes and he doesn’t come home with a sugar buzz or headache. Its nice to give kids a whole food treat once in a while to brighten up their day!

      Reply
  5. Hi Rochelle! I once posted a recipe only to find out that a dear friend had posted almost the exact thing a week earlier. Total coincidence but it happens! 😀 P.S. I checked with Caroline on this and she assures me she did not know of your friends posts prior to sharing here. She did study about 15 grain-free versions before experimenting in her own kitchen, though!

    Reply
  6. These looks cookies look so delicious… and the dough even more so! If I made these, I don’t think any would make it to the oven. Lovely recipe, Caroline!

    Reply
    • Well, you know Lauren you could always just make the dough and simply eat it (no need to feel bad about baking it) ! We made some at our house and froze it in little balls to throw in kefir ice-cream!

      Reply
  7. Made these just a minute ago! I added ground flax seed for some more bene’s and ate a few spoonfuls right outta the bowl! They are amazing – thank you for posting!

    Reply
  8. Made these today with my 2-year-old. Very delicious – lucky any made it to the oven!!!
    Made with homemade carob chips also worked well.
    One tip for those in chillier climates would be part melt the coconut oil/honey to together first – was very hard to mix but we got there!
    GREAT RECIPE thanks

    Reply
  9. Hi, Heather
    Technical question: How do I get rid of the “Like, Tweet, numbers” bar on your site that is covering up part of the text and photos?
    Thanks. Love your blog. Have shared it with many friends.
    Ginger

    Reply
    • Hi Ginger! What device are you viewing the page on? It’s not possible to remove the bar but I can try to troubleshoot with you to see if we can get it back on the side (where it’s supposed to be :))

      Reply
  10. I made these cookies with my girls yesterday and they were yummy warm, but I think they tasted even better today! I will definitely be making double batches in the future – so quick and easy, and so tasty! Has anyone experimented with freezing the baked cookies? That would make for quick snacks, too.

    Thanks for the recipe! 🙂

    Reply
    • Hi Sheridan, I make the dough and freeze it in a log of parchment paper for quick easy cookie dough and then slice off preshaped cookies and pop them in the oven when I want. I find that fresh cookies are best! Glad you are enjoying the recipe!

      Reply
    • 5 stars
      I bake a double batch every time I make them, then freeze them in ziploc bags. They work wonderfully, just thaw them in the frig for the next day. I agree that they taste even better the second day after baking.

      Reply
  11. These look yummy! I told my family that I would make cookies yesterday, but never got around to it, I’ll have to give these a try!

    Reply
  12. These look great! I haven’t got the time or willpower to stick to GAPS, but I’ve been looking for a good chocolate chip cookie recipe. (Mine keep coming out with funny textures over here….)
    One question: Can these be made with the coconut flour instead? Living in Japan makes it pretty hard for me to find things that are out of the ordinary. (I can’t even get whole wheat flour without paying an arm and a leg!) But it shouldn’t be too hard to find shredded coconut and make the flour like you suggested in another post.

    Reply
  13. Just made these. YUM. So easy and so delicious. I’ve been looking for an easy soft baked cookie. I toasted the almond meal before using because I prefer the taste of toasted almonds. Didn’t have choc chips, so made chocolate frosting: honey, cocoa powder, coconut oil.

    Reply
  14. Those are seriously THE BEST looking, no-grain, paleo/GAPS cookies I have ever seen. I’m not big into baking, but I need to try these.

    Reply
    • Yum-oh!!! Thank you, Caroline! These are delicious and a thumb’s up from each of our family members. Finally, we found a replacement to ‘traditional’ chocolate chip cookies! Thanks for cutting down our trial and error efforts

      Reply
  15. These look great! I don’t have any specific allergies, but I would make these cookies any day! Thanks so much for the inspiration.

    Reply
  16. How long would you suggest I bake these and what size pan would you use if I want to turn them into bar cookies? I doubled the dough recipe, so I was thinking about putting them in an 8×8 inch pan, but maybe a 9×13 would be better. My hubby prefers bar cookies, so I thought I would ask to see what you recommend!

    Reply
  17. these cookies are deliciousssss!!! just made them – made the house smell yummy and they are so soft (i love soft chewy cookies) thank you!!

    Reply
  18. I made these for New Years and they were fantastic! The only downside was that they flattened out as they cooked. Next time I’m going to try refrigerating them before I bake them. But they tasted amazing! Thanks for the recipe!

    Reply
  19. Thank you so much for this recipe! A dear friend of mine has recently needed to change her diet, which has left her not being able to eat much of what the rest of us do. I’ve so wanted to be able to cook for her, so that she still feels included in our gatherings, especially when it comes to dessert. These turned out amazing! My husband and I tried them first and they are delicious. Who would have thought?! Thank you for sharing this and for giving me a chance to love on my friend with safe dessert options. =]

    Reply
  20. My 5 yr old autistic son came running towards me and said “It’s yummy!”. I used clarified butter and the cookies are so delicious! Thanks for the recipe

    Reply
  21. Hey there! I would need to use coconut flour due to nut allergies. Do you happen to know how I would substitute this? Thanks so much! These look great!

    Reply
    • Unfortunately, coconut flour requires A LOT more liquid than nut flours, so a straight substitution won’t work. Since I haven’t tested this recipe with coconut flour I am not sure what proportions would work, sorry!

      Reply
    • My whole family lives this recipe! My son is allergic to peanuts and some tree nuts but he is not allergic to almonds so this has been a great way to get some healthy fats and brain food into him! Wanted to know if you knew how much fat, calories, fiber and protein are in each cookie if recipe makes one dozen.

      Reply
  22. I just made these–my first attempt at grain free cookies. They taste really good. I like cookies with a bit less texture though. I will try a different brand of almond flour next time. Thanks for such an easy recipe.

    Reply
  23. Yum! I love that this recipe is so simple! I have all of those ingredients in my house right now and must make these ASAP!

    Reply
  24. we used hazelnut flour (which IMHO has the same texture as almond flour) and I thought they were delicious! My daughter thought they were horrible, but what does she know!! 😉

    Reply
  25. These look wonderful, but they’re not GAPS- friendly. They contain ingredients (your recipe for chocolate chips) that Dr. Natasha Campbell McBride does not recommend, even on the full GAPS protocol.

    If you’re not on GAPS, enjoy these- they look great!

    Reply
    • I wondered about that since I have read Dr. Campbell-McBride’s book & she very specifically puts chocolate (& even carob) on the “illegal” list. Plus, isn’t baking soda also GAPS illegal? I lent my book out and need to get it back. I’d really like to know why it is that baking soda is illegal. But these should be great for all my pale friends. 🙂

      Reply
      • I believe in a later version she said that chocolate is okay if it is well tolerated. The same case is true for baking soda in small amounts, I think. The reason for the restriction on baking soda initially is that it lowers stomach acid. Since most GAPS patients have low stomach acid to begin with (and as a result weak digestion), baking soda was considered a no-no.

        Reply
      • Chocolate is okay on Full GAPS once you test it, if your okay with it great if not wait for another year or so before trying again. Also you should only have it occasionally. Baking soda is also okay if you can tolerate it, but only in small amounts. Hope this helps!

        Reply
  26. I saw that several people asked this, but I’ll ask anyway – what about tree nut allergies? My son is allergic to tree nuts, so no almond flour allowed. What could you use instead? Many, many paleo recipes call for almond flour and it’s so disappointing. So many people have nut allergies, that I wish they would suggest a substitute.

    Reply
  27. OH MAN, THESE ARE SO GOOD. Just like the (bad-for-you) chocolate chip cookies of my childhood.

    ^^ZOSIA, I got 14 cookies out of the recipe, measured by tablespoons.

    Reply
  28. I tried this and it did not come out like the pictures. Can someone tell me what I’m doing wrong? Mine just looked like an almond flour clump. I wasn’t crazy about it but my boyfriend loved them anyway. However, I’d like to make them properly so please HELP!!

    Reply
    • I’ve never tried the recipe with hazelnut flour so I can’t say, unfortunately. Please let us know how it turns out if you do!

      Reply
  29. OOOMMMGGG, these are the best alternative chocolate chip cookie, I have made. Even my picky eater loved them. Thank you, thank you, thank you!!!

    Reply
  30. Oh, wow!!! These are amazing, yummy, wonderful, awesome, perfect! They passed picky 17 year old teenager test and even the dough passed the hubby test! =P thanks so much!!!

    Reply
  31. Can’t wait to give these a try. I did notice however that Gutsy hasn’t posted/blog in a while I hope she returns again soon.

    Reply
  32. Just finished making these about half an hour ago and they’re delicious!!! And it was so fast to measure, mix and bake! I only baked 9 tbsp size cookies and made a log with the rest of the dough and put it away in the freezer. Now I can have a few freshly baked cookies all week! It was a bit of a challenge to not eat the dough because I had a taste and it was soooo good. I know I *could* eat the dough, but the goal today was cookies 🙂

    I used coconut oil in mine and took the advice of someone who commented earlier to heat the honey and the oil first so it’s easy to mix. Great tip 🙂

    Will I have to thaw the dough to cut the slices for more cookies or will I have to increase the baking time if the dough slices are frozen?

    Reply
  33. I attempted making these cookies this morning. I put all the ingredients in a kitchen aid standing mixer. The almond flour wasnt combining with my melted coconut oil. It was crumbing. I proceeded to add in the chocolate chips and mix it in with a spatula. Scooping up the crumbly dough into a cookie scooper. Currently they are in the oven. Managed to form little ” golf size balls” without them falling apart. What do you think I can do different to prevent this?

    thanks !

    Reply
  34. oh my! 🙂 Question…right now we need to use stevia only as the sweetener…do you happen to have any suggestions on how to alter the recipe since we cannot do the honey right now? I am guessing that the honey helps to hold it all together instead of eggs, and sweeten it, so if I used stevia, what would I use as the liquidy part to help hold it all together?
    Thanks so much!

    Reply
  35. Can these be made with other gluten free flour? My Dad and step-mom are gluten free and she’s highly allergic to nuts so I can’t use almond flour. Thanks!

    Reply
    • Hi Lindsay, they could be made with ground sunflower seeds if she can have them, but I wouldn’t recommend using other gluten-free flours with this recipe.

      Reply
  36. Oh my goodness…these are incredible. I was so nervous initially that they weren’t setting and sure enough 10 minutes later they were set. I do wonder how your dough picture doesn’t look so mealy like the dough I make with the almond flour. Any idea? Thanks so much for sharing this recipe!

    Reply
  37. New to the paleo thing and this was the perfect recipe to be my almond flour dessert! I made a few alterations, instead of honey i used maple syrup, and added 1tsp of vanilla and used coconut oil. So good! Maybe even better then the actual chocolate chip cookies! Perfect mix of chocolate, almond and a tinge of coconut. I am not a huge fan of coconut but this was a very subtle taste! So good! Thank you!!!!

    Reply
  38. HELP!!! I did something wrong! After finding this recipe and reading all the comments I was sure these would be awesome. But the batter wasn’t batter-y, it was all crumbly, kinda like a topping for an apple crisp recipe. I didn’t have almond flour so I used a combination of rice flour and coconut flour. Could that be the issue? I also subbed agave for the honey, as I’m doing a 28-day clean eating challenge, and honey is off limits. (Chocolate chips are too, but I figured if I stayed away from the honey, I could “cheat” with a few chocolate chips.) I’m so sad these didn’t turn out. What came out of the oven was a dry, crumbly mess. :o( I’m willing to try again, but before I ruin another batch of ingredients, can someone offer some suggestions. Thank you CCACC-lovers!

    Reply
    • Hi Leesa, coconut and rice flour are not good substitutes for almond flour. If you don’t have access to almond flour another nut flour will work. Macadamia is one of my favorite flours.

      Reply
  39. My new favorite cookie!!! My husband loves these. We use unrefined coconut oil. We love the taste of coconut 🙂 the husband said they tasted like coconut macaroons. Soooooooo good!

    Reply
  40. I used coconut oil and refrigerated the dough, but these cookies still melted into a puddle. They worked better for me when I used butter and added a little extra flour. My homemade chocolate chips were another disaster altogether…

    Reply
  41. Wow – these are fantastic! Thanks for a great recipe. Next time I make these (and there WILL be a next time), my plan is to reduce the honey slightly, and for adequate liquid increase slightly the coconut oil (I used combo of coconut oil and softened butter). Either it’s my taste buds, or just preference but the 1/4 cup of honey provided more than enough sweetness.

    As to difficulties others had with the dough crumbling, mine initially was crumbly but I hand mixed it and probably added a little more fat (combo butter, coconut oil) than what the recipe called for (I’m notorious for guesstimating things when cooking). I was able to roll these into perfect little balls that cooked up fabulously. Thank you!

    Reply
  42. Just made these cookies ad i must say they are extraordinarily amazing. My izzie loved it and exclaimed “perfect!” And she is usually a picky eater!!! I am absolutely in love with this recipe!

    Reply
  43. 2 stars
    Unfortunately I made these as directed and they were so crumbly they were impossible to eat. I made another batch and added an egg. They still fell apart before even making it to my mouth! I know your intentions are good but they are simply not edible.

    Reply
  44. These are the most delicious GF cookies! This is the 2nd time i made them. I chose maple syrup since honey is so over powering. (The first time I made them I used 1/2 syrup & 1/2 honey). Thank you for sharing. My family thanks you too!

    Reply
  45. THESE ARE AMAZING! I’ve been searching forever for the perfect chocolate chip cookie recipe and these are perfection. Thank you!!

    Reply
  46. 5 stars
    These were amazing! Made them today with my four year old, and it only took about 10-15 minutes with minimal clean up. They are a big hit at our house and our new go-to recipe.

    Reply
  47. 5 stars
    Just made these! Added an egg and a dollop of unsalted peanut butter (could also use sprouted almond or cashew butter) after they were baked. RIDICULOUS!! Yum yum

    Reply
  48. 5 stars
    I lOVE these cookies! This is my quick, easy and delicious go-to recipe! The only problem I have with these cookies is that they don’t last long! Going to double up on the batch tonight. Thanks for sharing the recipe! <3

    Reply
  49. 5 stars
    My husband is new to Paleo and misses his snacks. I made these a couple of days ago and he loved them. I agree that they are delicious, and as good as regular chocolate chip cookies. Next time I will double the recipe and bake them a little longer.

    Reply
  50. I have tried a few of your recipes and love them! So thank you. I have had my son on a GAPS diet for nearly two years…. Chocolate and sugar are not on the diet, so I dont believe those chocolate chips will work, unfortunately.

    Reply
    • THESE ARE SO GOOD!!! Officially my go to cookie. I use unrefined coconut oil and I double the recipe cus I mean…why not. I baked them right after making the dough and later another batch with dough that was in fridge for a few hours and oh my lanta they were delicious both ways.

      Reply
  51. I’m living in Buenos Aires and have had limited access to my favorite baking items. I was able to get everything for this recipe and I’ve already made them 4 times. Thank you SO much! 🙂

    Reply
  52. 5 stars
    These were incredible. I feel like mommypotamus and I must have similar requirements for our treats as her recipes are the only failsafe ones I’ve found so far for healthy baking. My husband would not stop eating these! Kids loved them, I loved them… the only problem was how fast they got eaten!

    Reply
  53. So disappointed… Major flop. The “batter” wasn’t a batter. Super dry and crumbly. I managed to press them in my hand and then sort of shaped them to put on the cookie sheet to bake. They basically cracked and crumbled in the oven. I used honey and coconut oil. I even added an egg but it still wasn’t enough moisture to hold them together. 🙁

    Reply
  54. 5 stars
    These are a deliciously moist cookie. I have made them with coconut oil or pecan oil. They turned out great with either oil. Definitely watch the baking time.
    Thank you for the recipe!

    Reply
  55. 5 stars
    Just made them a few minutes ago… YUM!!! I’ve been looking for a delicious lower carb/sugar alternative chocolate chip cookie recipe. I think I found the one I’m going to stick with! I changed up the recipe a touch though. I added an egg like some other commentators had done and the texture of the dough was a tad runny, so I just added 1/3 cup of almond flour and that did the trick. I also used 2 tsp of vanilla extract and only 1/3 cup of semi-sweet chocolate chips. Next time, I might use half of the maple syrup and substitute with a few drops of stevia to get these cookies even lower sugar. Thank you!

    Reply
  56. I am curious about the nutrition facts. How can these cookies contain any kind of flour or chocolate and contain no calories. And maple syrup does translate into some level of sugars, right?

    Reply
  57. 5 stars
    I LOVE this recipe! It’s so quick, easy, and healthy. I am allergic to chocolate, so I just omit the chocolate chips and bake the cookies by themselves. They still taste wonderful and are the perfect treat for my toddler!

    Thanks so much for this recipe! <3

    Reply
  58. 5 stars
    Love these cookies! I use maple syrup from a local farm and coconut oil. Soo yummy! Sometimes I replace the chocolate chips with white chocolate chunks and unsweetened dry cranberries! Its delicious and great for the holidays too!

    Reply
  59. 5 stars
    this Is such a great recipe! So simple and ingredients I had on hand already. Tastes really close to regular cookies minus the grains and refined sugar!! I used honey and gold butter. I would use a touch less salt next time as they were a bit salty. I wanted to try what someone suggested with white chocolate chips and cranberries next time! Highly suggest this recipe if your grain free and cutting back to refined sugars. I’m sure coconut oil or ghee would be a great replacement for butter too 🥰

    Reply
  60. 5 stars
    I made these cookies right after I saw the recipe posted this morning. They are delicious and I don’t feel guilty eating them or serving them to my family. It’s my new favorite chocolate chip recipe! My household loves them. Thanks for sharing this fantastic and simple recipe.

    Reply
  61. 5 stars
    These cookies were the best cookies in the world! Totally a terrific recipe and better that they are legal in the GAPS diet! Thanks so much for sharing it:)

    Reply
  62. I must have done something wrong but can’t figure out what. The cookies turned out flatter than pancakes, really spread out, and not really baked enough. I followed the directions exactly I used 1/2 of a half stick of butter, softened (1/4 cup softened, not melted). They taste great but look nothing like the little balls in the picture.
    HELP! (Love your website)

    Reply
    • I actually omit the baking soda entirely! I noticed that when i used it, the cookies really spread but without it, they stayed more in shape ans chewier in the middle. I use coconut oil instead of butter. Not sure if that makes a difference but the soda omission definitely did in my case.

      Reply
      • Hi, Christina – Thanks a lot for your input. I’m going to try it with coconut oil next time and omit the baking soda. One question re your measuring of the coconut oil – was it already melted when you measured it OR did you first measure 1/4 cup of solid coconut oil and then melt it?

        Reply
        • Hey Michelle! Its literally one of my fav recipes. I measured it solid out of the tub. I use the kirkland organic coconut oil from costco. I dont even bother melting it to mix in because it usually softens and mixes in well. Another variation to try is adding dried berries (like cranberries) and the lillys sugar free white chocolate chips!

          Reply
  63. 5 stars
    Made these tonight on spur of the moment. Did not have chocolate chips, which is a serious event in our home. To prevent this from escalating to international proportions, I added 1 Tbsp cinnamon and topped each cookie with a pecan half. Total winner and will make these again soon!

    Reply
  64. When you say you can freeze, are you referring to the raw dough for baking later, or the already baked cookies? I ask because I generally make, shape and freeze cookies for baking on the fly

    Reply
  65. 5 stars
    I cannot tell you how many times I have made this recipe!!! Maybe 100, no lie!! Its definitely my quick go to for an evening snack or when I have guest come over. They are in shock that it is dairy and gluten free. This recipe never disappoints 🥰

    Reply
  66. What would happen if I wanted to add an egg since eggs are good for me? Can I add a little less sweetener? I have systemic fungal so I try not to eat too much sweets but once in a while for my husband and kids is nice but usually just want the store bought stuff then I have to be super willpowered to not budge.

    Reply
    • Some commenter have tried adding and egg and say it worked out with some additional modifications (like more almond flour), while others who did not make modifications say it made the dough too runny.

      Reply