Paleo Chocolate Chip Cookies. Perfection.


Guys. I was going to wait until tomorrow for this but, I just… couldn’t.




sexy, sexy cookies

sexy, sexy cookies

These are incredible!!!!! The Urban Poser is my new favorite person in the entire universe. I had put off making paleo cookies since after my Whole30 ended on October 30th because I

A. didn’t think they would be nearly as good as the real thing and didn’t want to be disappointed


B. was nervous they would be so easy and good that I would make them too often and go against my “no sugar” rule much more than is reasonable.

Alas, A was untrue and B was true. I already ate 3 and I fully plan on eating 3 more tomorrow.  But hey, at least its the holiday season and I am starting another compliant Whole30 on January 1st!!!

Until then, I’m gonna stuff my face with these and then make Jenni’s snickerdoodles and scarf those too! My version is slightly adapted from The Urban Poser’s version (which is also wonderful)

Sweet Potatoes and Smiles,

– The Freckled Foodie

Paleo Chocolate Chip Cookies

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 16 cookies
  • Difficulty: easy
  • Recipe type: dessert


  • 2 cups fine ground blanched almond flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • dash of nutmeg
  • 1/3 cup coconut oil, melted
  • 1/4 cup honey
  • 1 tablespoon vanilla extract
  • 1 tablespoon canned full fat coconut milk
  • 1/4 cup chocolate chips


  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine almond flour, baking soda, salt, cinnamon and nutmeg
  3. In a separate bowl, combine liquid ingredients until well incorporated
  4. Add the liquid ingredients to the dry ingredients, mixing till just combined. Stir in the chocolate chips
  5. Scoop level tablespoons of cookie dough and place them 2 inches apart on a parchment lined cookie sheet.  If you want them the ‘pudgy’ style cookie that Jessi shows in her pictures barely flatten the tops with the back of your spoon.  If you want them flatter, more traditional smoosh them down even more
  6. Place another cookie sheet under the one with the cookies. (This will help keep the bottoms from browning too fast.)
  7. Bake for about 11- 13 minutes.  Although I probably don’t have to tell you, watch them carefully because no one likes an overdone cookie.  You want these barely brown around the bottom edges and golden and fluffy on the tops
  8. Remove from oven and let cool for at least 5 minutes before transferring to a cooling rack

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Comments: 4

  1. Bonnie Hennessy September 5, 2014 at 7:13 pm Reply

    You are adorable. So are your recipes. You could be like my grand-daughter. I can’t wait to try some of them! I am G B. As in gramma Bonnie. That’s what you can call me. Cookies are my favorite but without wheat, well, you know. Hearts forever.

    • thefreckledfoodie September 7, 2014 at 10:46 am Reply

      GB, you just made my entire day! So glad you’re a fan 🙂 cookies are my favorite too!

  2. Tracy Eckertson September 14, 2014 at 3:02 pm Reply

    For the full fat coconut milk, can you use regular whole milk or is the coconut a replacement for cream? ( I eat some limited dairy in my diet, because well, coffee doesn’t taste right with almond or coconut milk :).

    • thefreckledfoodie September 14, 2014 at 4:51 pm Reply

      Tracy, you could definitely use whole milk or cream! Hope they turn out amazing 🙂

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