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Gluten Free Chocolate Chip Cookies (Nondairy, Paleo)

Based on a recipe from Texanerin Baking blog with some changes and adjustments.
Servings 30 small cookies
Author נטלי


For the cookies:

  • 85 grams coconut oil
  • 150 grams coconut sugar
  • 100 grams almond butter
  • 1 tsp. vanilla extract
  • ¼ tsp. salt
  • 1 large egg
  • 70 grams coconut flour/ rice flour/ tapioca flour
  • 1 tsp. baking soda
  • 200 grams dark chocolate coarsely chopped


  1. In a mixer bowl with a paddle attachment, mix coconut oil, coconut sugar, almond butter, vanilla and salt at high speed until uniform, creamy mixture is formed.
  2. Scrape down the edges of the bowl with a spatula and add in the egg. Mix until assimilated in the batter.
  3. Add coconut flour, baking soda and chopped chocolate, and mix until a uniform, slightly sticky dough is obtained.
  4. Cover the dough with plastic wrap and lightly flatten to a disc shape. Refrigerate for about 2 hours to set.
  5. Preheat the oven to 170c degrees.
  6. Roll small walnut-sized balls of dough and place them 2 inch apart on a baking pan lined with baking paper.
  7. Bake the cookies for 10-14 minutes or until they flatten, turn golden and set at the edges but still slightly soft in the center.
  8. Cool completely and serve.

Recipe Notes

  • Keep the cookies in a sealed jar for up to 10 days.
  • I used dark chocolate with 75% cocoa solids, but you can use any dark chocolate you like.
  • It is important not to omit the salt in these cookies because it balances the sweetness and emphasizes the flavor of the chocolate.
  • The recipe is considered Paleo only if you use coconut flour and dark chocolate with at least 80% cocoa solids.
  • Coconut sugar can be bought online here (affiliate).
  • Coconut flour can be bought online here (affiliate).
  • Almond butter can be bought online here (affiliate).