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Copycat Levain Bakery: Paleo Chocolate Chip Walnut Cookies

Natalie Eng | Naturally Natalie Eng
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert
Cuisine dairy-free, gluten-free, grain-free, healthy, paleo, refined sugar-free
Servings 18 cookies



  • 2 c. Almond flour
  • 2 Eggs
  • 1/4 c. Ghee Melted
  • 1/2 c. Coconut Sugar
  • 1/4 c. Maple Syrup
  • Pinch Pink Himalayan Sea Salt
  • 1/2 tsp. Baking Soda
  • 1/2 c. Dairy-Free Chocolate Chips I use Lily's
  • 1/2 c. Chopped Walnuts
  • 1/2 c. Coconut Flakes Optional



  • Preheat oven to 350 degrees.
  • Line a baking sheet with parchment paper or grease with coconut oil.
  • In a medium bowl, whisk together the almond flour, salt, coconut sugar, and baking soda.
  • Add in the melted ghee, eggs, and maple syrup. Stir well.
  • Fold in the chocolate chips, walnuts, and coconut flakes if desired.
  • Spoon cookie dough onto the baking sheet 2 inches apart and flatten down into 3x2x1 size or as large as you'd like them.
  • Bake for 10-12 minutes or until the edges are golden brown.
  • Cool on a cooling rack. Then Enjoy!


The cookies can be stored in an airtight container for up to 2 weeks or in the freezer for about 3 months.
Keyword paleo