Paleo Chocolate Chip Cookies & Homemade Chocolate Chips

My oh my! These are good. Even the cookie dough is addictive, just like the “real” thing.

I am not a huge fan of cookies in general, except the quintessentially American chocolate chip cookie (and maybe the sugar cookie for decorating). But my nieces have been making chocolate chip cookies and sending me pictures via Whatsapp, so I kind of felt left out. But I’m on a mission to avoid gluten at all costs… so I had to go searching for an almond flour recipe, so that I could indulge without guilt and ensure it’s a healthier version.

In Spain, there are many pastries made with almond flour or other nut flours, so adapting those recipes to remove the refined sugar is less of a challenge than to make the right chocolate chip cookie.

The ones I made today are a mixture of recipes and came out delicious. And although they do not have the traditional goey texture of a wheat cookie, the flavour is spot on. I think I like them better actually!


Ingredients, makes about 24 medium 2-inch cookies

(The original recipe is from Against All Grain, with some influence from The Food Lovers Kitchen.)

  • 1/2 cup olive oil
  • 1/2 cup raw honey
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups blanched ground almonds
  • 3 tablespoons + 2 teaspoons coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup dark chocolate pieces (recipe below)


Make chocolate pieces or chips a few hours in advance or the day before.

Preheat oven to 180C or 350F. In a bowl, with a hand mixer, beat until smooth and fluffy the olive oil, honey, eggs and vanilla. Add the almond flour, coconut flour, baking soda and sea salt. Mix until combined. You may need a spoon to do this properly. Stir in the chocolate chips by hand, as well.

On a parchment-lined cookie or baking sheet, drop balls of the cookie dough, about 1 inch in diameter (like a tablespoon each). With your hand or a piece of parchment, press on each cookie to flatten out.

Bake between 10-12 minutes until golden brown. I used the bottom rack of my oven and placed an empty cookie sheet on the middle rack to protect the cookies below and prevent them from burning. Nut flours tend to burn very easily, so beware of this.

The cookies will be rather soft to the touch right out of the oven. Allow to cool on a cookie rack before eating, as they harden as they cool.


Ingredients, makes about 1 1/2 cups

(I had previously found a very interesting recipe for making chocolate at home with cacao butter. But since my computer crashed, I cannot find the recipe back. However, my friend Denise from Edible Harmony, has a great recipe, which I’ve used for these cookies. She also has her version of paleo CCC, without eggs.)

  • 1/4 cup cacao butter
  • 1 tablespoon olive oil
  • 6 tablespoons 100% cocoa powder
  • 1 tablespoon raw honey (optional, if you prefer bitter dark chocolate)


In a saucepan, combine all of the ingredients and heat over low heat, stirring constantly with a whisk, until the cacao butter is melted. Allow the mixture to cool and thicken in the fridge.

Once it has thickened, either pipe into a chip form or spread on a parchment-lined cookie sheet. Place in freezer until it is set. If you make the spread format, break the chocolate into small pieces for the cookie recipe.