Chocolate Chip, Coconut, & Almond Flour Cookies {Paleo}

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

I’ve made Gina’s Chocolate Chunk {Paleo} Cookies many times; John, Lily, and I all absolutely love them. They’re easy to make, call for healthy ingredients, and taste fabulous. I rarely make a recipe more than once, so the fact that the cookies have become a staple in our house tells you just how awesome they are!

Chocolate Chip, Coconut, & Almond Flour Cookies {Paleo}

I tossed a couple handfuls of shredded coconut into the dough on a whim the last time I made a batch, and it was a great addition to an already delicious cookie.

Chocolate Chip, Coconut, & Almond Flour Cookies {Paleo}

The flavor profile is the same as Almond Joy candy bars, but the ingredients are so much cleaner. I adore the chocolate-almond-coconut combination, and each flavor is discernible in these cookies.

Chocolate Chip, Coconut, & Almond Flour Cookies {Paleo}

The cookies are soft & chewy with just a hint of crispiness around the edges; the perfect cookie texture, in my opinion.

Chocolate Chip, Coconut, & Almond Flour Cookies {Paleo}

Because there are no eggs in the cookies, you can sneak as many swipes of the uncooked dough as you want. Safe bowl licking for the win (<- I guess the cool kids would write FTW).

Chocolate Chip, Coconut, & Almond Flour Cookies {Paleo}

I could eat about a dozen of these.

Chocolate Chip, Coconut, & Almond Flour Cookies {Paleo}

Chocolate Chip, Coconut, & Almond Flour Cookies {Paleo}

by Lauren Zembron (slightly adapted from Running To The Kitchen)

Name:Chocolate Chip, Coconut, & Almond Flour Cookies {Paleo}
Prep Time:15 minutes
Cooking Time:12 minutes
Total Time:Approximately 30 minutes
Servings:24 cookies
Yield:24 cookies

Keywords: bake dessert gluten-free vegan almonds coconut chocolate

Ingredients (8 large cookies)

  • 2 cups blanched almond flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 6 Tbsp melted coconut oil (make sure to melt before measuring)
  • 1/4 cup honey
  • 1/2 tsp almond extract
  • 2 Tbsp water
  • 1/2 cup chocolate chips
  • 1/2 cup finely shredded unsweetened coconut


Preheat oven to 350°F. Line a large cookie sheet with a silicone baking mat or parchment paper.

In a large bowl, combine almond flour, salt, and baking soda. Whisk, making sure to break up an clumps of flour.

In a small bowl, whisk together the melted coconut oil, honey, almond extract, and water.

Add wet ingredients to dry and stir with a rubber spatula or spoon until combined.

Fold in the chocolate chips and shredded coconut.

Scoop out 1/4 cup portions and place on prepared cookie sheet. Using the back of a spoon or your fingers, gently press down on the scoops of cookie dough so they form discs.

Bake for 12 minutes, or until cooked through and lightly golden brown around the edges. Cookies will be very soft.

Allow cookies to cool on the cookie sheet for 10 minutes before transferring to a baking rack to cool completely.

Estimated Nutrition Per Serving (1 cookie)

  • Calories: ~140 kcal
  • Total Fat: ~10g
    • Saturated Fat: ~6g
    • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: ~50mg
  • Total Carbohydrates: ~10g
    • Dietary Fiber: ~2g
    • Sugars: ~6g
  • Protein: ~3g

Please note that the nutrition values are estimated and may vary based on specific brands of ingredients used and portion sizes. It’s always a good idea to calculate the nutrition based on the exact products and quantities you use.

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