I used butter (just my preference) and they came out perfectly. This recipe is a keeper.

In reply to Andy.

They come out great with no oil at all. I’ve made this recipe many times, and one time I forgot the oil and was amazed how they came out w/o it. Since then, I’ve omitted the oil, as I try to avoid oxidized fats as much as possible.

I just made a double batch of this recipe. I used avocado oil for the coconut oil and used fresh lemon for the vanilla and added chopped walnuts. Otherwise, I made them exactly as the recipe. Mine spread out some and I used a little avocado spray on the parchment paper. I let them sit for 10 minutes to cool. I had a hard time removing them from the parchment paper without them falling apart. I was disappointed with the end result. I put them in the freezer.

In reply to Valerie Rosenbaum.

Thank you, thank you, thank you!!!!! Even though we can eat egg, we were out and still wanted cookies. We subbed the choco chips with pecans & walnuts. We also subbed the maple syrup for alchohol free berry essence+stevia. Sooo delicious. My 10 yr old read the recipe and helped. The directions were easy! And yes….we had to taste the cookie dough…hehehe

Hi Megan, I try to avoid using coconut oil – is there another oil/fat (not vegan or regular butter) that can substitute? Almond/walnut butter or avocado oil in place of coconut oil?

Loved making this with my two year old!

Stellar recipe. I love it, and I feel good after I eat.. and feel good about eating it. It gives me good energy.. refuel me. Keeps me going. Thank you! I’ve been following you for over a decade. I always come back to your recipes! The best, in “my” book!

Made these cookies and they are so delicious 😋 thank you so much for the recipe!!

Wow! I just made these for the first time, and they are easily my most favorite cookies. They don’t even taste paleo! AND, we can eat the raw dough! With teenage boys in the house, that’s a big win. Sooooooo good. Thank you!

This has been my favorite cookie recipe for years. I always double or triple and freeze the extras. My husband and in laws love them. I usually make them as is but sometimes I half the chocolate chips and add chopped walnuts.

Wow! I have just made these cookies, so incredibly easy. I am not too keen on coconut flavored food, but the taste is not too strong. Absolutely delicious and very moreish! I followed the recipe to the t, no tweaks necessary. I live in the UK and there is the option to change the measurements to Metric which is very handy. I will be buying the ingredients in bulk now, as these are too delicious not too make again. Thank you

this is my go-to chocolate chop cookie recipe!! I’m allergic to dairy and sensitive to gluten, and this recipe is my all time favorite. I often find vegan recipes too elaborate and since I can eat eggs I really enjoying baking with them. I love this recipe’s short ingredient list, and how simple and perfect these cookies are. The nutty flavor of the almond flour is delightful. I’ve been making them for at least 4 years now (I found this when I was in college, and now im out of grad school- wild!) and for the first time I accidentally grabbed the orange extract instead of vanilla! The difference was immediately obvious, so I pivoted to adding pistachios and it really saved the day! (I think cranberries would have been good, too, if anyone else ever makes the same mistake.) The liqueur flavor of the orange extract was a little strong but the cookies tasted wonderful the next day 🙂 These cookies are genuinely fool proof!