Paleo Coconut Dark Chocolate Chip Cookies

Paleo Coconut Dark Chocolate Chip Cookies

MelissaMC 4

"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."

Ingredients 30 m {{adjustedServings}} servings 167 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Coconut Buffalo Chip Cookies

Chocolate cookies with corn flakes, chocolate chips, coconut flakes and raisins.

Homemade Dark Chocolate (Paleo)

This rich, paleo-friendly homemade dark chocolate melts in the mouth.


  • 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.
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Reviews 11

  1. 11 Ratings

Jill Christina

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!


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. :)


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.