Paleo Coconut Dark Chocolate Chip Cookies Recipe -
Paleo Coconut Dark Chocolate Chip Cookies Recipe
  • READY IN 30 mins

Paleo Coconut Dark Chocolate Chip Cookies

Recipe by  

"These cookies are made using almond flour, coconut flour, coconut oil and dark chocolate nibs. Not technically paleo, but a good treat if you are mostly paleo. Gluten-free, dairy-free, sugar-free."

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Ingredients Edit and Save

Original recipe makes 24 cookies Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix almond flour, shredded coconut, and coconut flour together in a bowl.
  3. Beat egg in a large bowl. Beat almond butter, honey, coconut oil, and vanilla extract into the egg until dough is smooth.
  4. Stir chocolate chips into dough and mix until just combined. Scoop dough into walnut-sized balls and place 1-inch apart onto ungreased baking sheets.
  5. Bake in the preheated oven until set, about 10 minutes.
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  • Cook's Note:
  • Cookies will retain their round shape; they will not melt down like regular cookies. Keeping the shape round keeps them soft on the inside.

Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2014

I am a huge Paleo follower and I've been longing for a healthy chocolate chip cookie recipe. This recipe nailed it! I used all the ingredients except instead of using the dark chocolate chips I substituted a bar and a half of 85% dark chocolate bars. I used the end of a screwdriver to break up the bar into very small pieces. I was afraid my cookies would stick to the baking sheet so I sprayed some olive oil on it. I am so happy to have come across this recipe - delicious!

Most Helpful Critical Review
Dec 23, 2014

The dough was very hard to work with and the chocolate chips would not stick in the cookies. I finally made it into one big pan cookie with the chips on top and it worked out ok.


11 Ratings

Jun 30, 2014

My husband is a severe critic of anything with coconut flour in it. These cookies surprised both me and my husband, and we enjoyed them very much! No water needed. I did refrigerate them for about an hour before baking them so they would be a little more firm to roll into balls. I do need to say that I halved the recipe (12 servings), and found that the amount of chocolate chips indicated for this amount (1/4 cup plus 2 Tbsp) was way too much...I couldn't get them all to mix into the dough. Next time I will not add the extra 2 Tbsp if I make that batch size again. 10 minutes was a good time, they were firm on the outside and very soft on the inside. Next time I might cook them for only 8 minutes to have an even softer outer. :)

Oct 01, 2014

Dough was very stiff, so I added 2 TBS coconut milk. Also used 1 TBS maple syrup to increase sweetness. My husband REALLY liked these. Thank you for the recipe.

Sep 19, 2014

I Tried some with vanilla and they were too bland. They definitely need almond extract. In another batch I added walnuts and a bit of chopped raisins. These were keepers:-) With the additions they rate 5 stars.

Aug 10, 2014

great! yummy

Jul 18, 2014

I don't know what I did wrong but these did not come out as cookies more like balls

May 23, 2014

These cookies are surprisingly good. I added about two teaspoons of water to hold dough together. They are substantial enough that I don't eat too many at one sitting. I may try adding walnuts next time. Really great!


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  • Calories
  • 167 kcal
  • 8%
  • Carbohydrates
  • 12.7 g
  • 4%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 29 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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