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Paleo Chocolate Chip Cookies

I first want to thank Bill & Joyce for putting holding Beat The Streets last Saturday. It was a great team effort – organizing the team WODs and bringing in Walter & Aaron from Hero. They taught us about sustainable food and how to break down a chicken and fish! Videos on how to break them down hopefully coming soon, and their website is still being worked on which is why you can’t navigate around it. They also brought a grill and cooked some amazing chicken kabobs and mackerel. There were tons of other paleo food on the tables, from two different kinds of pulled pork to chicken w/mango and red peppers, collard greens and zucchini noodles, no one left Renaissance hungry… or thirsty thanks to all the hard cider, beer and sangria – thanks to everyone who brought a dish and/or drinks! And congrats to Ray and Ben who came on top with the most reps.

On to the recipe you are anxiously waiting for…. Paleo Chocolate Chip Cookies! I made these for the Hope for Kenya fundraiser last year and they were a big hit. I even made some new friends who now only talk to me if I bring these cookies (ahem, John!) I had to make more for the Beat The Streets fundraiser and people who have never had them before were surprised at how good they were – they taste like regular chocolate chip cookies! The best part – they are SO easy to make and they are a perfect dessert and/or snack. Your guests will think there is nothing different about them.



Dairy free chocolate chips! I have bought these at Wegman’s. They also have them at Whole Foods and I just read a comment from someone saying they now have them at Target. Sweet!





  • 3 cups almond flour
  • 1/2 cup coconut oil, melted
  • 1/2 cup raw honey
  • 2 large eggs
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 tsp vanilla extract
  • 1 1/2 cups Enjoy Life Semi-Sweet Chocolate Chips




  1. Preheat oven to 375℉.
  2. Line a baking sheet with parchment paper.
  3. In a small mixing bowl, combine dry ingredients. Set aside.
  4. In a medium mixing bowl, beat the eggs, honey, and vanilla extract with a hand mixer, or wire whisk.
  5. Pour wet ingredients slowly into dry ingredients and beat with mixer or fork until combined.
  6. Add the melted coconut oil and continue to blend until combined.  Stir in chocolate chips.
  7. Drop Tablespoon size balls of cookie dough onto prepared baking sheet.
  8. Bake for approximately 8-10 minutes.


Scooping them out onto a cookie tray


Final product!

The recipe says it makes between 24-36 cookies, but I have always ended up with around 40-48ish. I make them small as you can see. Mine always come out a little puffy and have never turned out flat like they do on the recipe’s website. Sometimes when you cut through it, they don’t look like they are cooked all the way through, but they are extremely moist inside because of the honey. Also, the batter is VERY sticky. Make sure you have plenty of paper towels next to you as you are scooping them onto a tray. Enjoy!

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