These are whaaaaat? :: Gluten Free, Vegan, Dairy Free Chocolate Chip Cookies or Cookie Cake

Gluten free, grain free, dairy free, vegan, refined sugar free...and tastes like heaven! A cookie like this doesn't happen often, so you better hold on to this recipe.  These are a crowd favorite in our house and when we bring them to parties...even people who don't typically eat Primal or Paleo love them.  

Chopped walnuts add a nice complexity and I highly recommend them, they are a requirement in this house by a certain someone with a beard. If you typically don't do walnuts in your cookies, give it a whirl one time, and then do it your way and share it with us! 

Paleo Chocolate Chip Cookies with Walnuts

Paleo Chocolate Chip Cookies with Walnuts

Author Beth Anne Lazaro ∙ Prep 15 mins ∙ Cook 14-17 mins ∙ Serves 20 cookies 


  • 2 ½ cups almond flour (finely ground)

  • ½ heaping tsp sea salt

  • ½ tsp baking soda

  • ½ cup melted coconut oil (room temperature)

  • 1 tsp vanilla extract

  • ½ cup local maple syrup

  • 1/2 cup 100% dark chocolate chunks (at least 70%, if you can't find 100) 

  • 1/2 cup chopped raw walnuts


  1. Combine dry ingredients in a large bowl and whisk thoroughly

  2. Stir together wet ingredients in a small bowl and emulsify with an immersion blender until a thick/creamy texture (can also beat together). It will look like thick caramel.

  3. Fold wet ingredients into dry ingredients then add chopped walnuts and chocolate chips

  4. Roll dough into 1 inch balls and spread on a baking sheet lined with parchment paper

  5. Another option (our favorite) is to make these into a cookie cake, spread the batter out on a parchment paper lined cookie sheet (like a cookie cake) and bake for the same amount of time until edges are golden brown.

  6. Bake at 375° for 10-15 minutes, until edges start to turn golden

  7. Let cool for a few minutes and serve

Additional Notes

  • Make sure you use unfiltered high grade maple syrup, preferably from a local or regional farm...that stuff in the plastic bottle on your standard grocery store shelf, because that stuff is junk.

  • Use high quality organic vanilla extract, whenever possible...and always check the ingredients (many brands add sugar and corn syrup)

  • Honeyville is my almond flour of choice (no I am not being paid to say that). The consistency is really great for cooking (super fine ground), it is non-GMO, and the quality is super high...Bob's Red Mill is okay as well (look for the "finely ground" style).