Paleo Vegan Chocolate Chip Cookies
Indulge in guilt-free decadence with these Paleo Vegan Chocolate Chip Cookies, a wholesome twist on a classic favorite! Made with nutrient-rich almond flour and coconut flour, these cookies are entirely gluten-free, dairy-free, and grain-free, perfect for those following a Paleo or vegan lifestyle. Sweetened naturally with maple syrup and packed with melty vegan chocolate chips, they’re soft, chewy, and bursting with flavor in every bite. With just 15 minutes of prep and a quick 12-minute bake, these cookies are a delightful treat for any occasion. Whether you’re satisfying a sweet tooth or looking for a healthier dessert option, these are sure to impress. Serve them fresh or store them for later—it’s a win-win!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Sea salt
- 0.25 cups Coconut oil (melted and cooled)
- 0.25 cups Maple syrup
- 1 teaspoons Vanilla extract
- 2 tablespoons Unsweetened almond milk
- 0.5 cups Vegan chocolate chips (Paleo-friendly)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the almond flour, coconut flour, baking soda, and sea salt. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and almond milk until smooth.
Pour the wet ingredients into the dry ingredients and stir until a thick, sticky dough forms.
Gently fold in the vegan chocolate chips until evenly distributed throughout the dough.
Using a cookie scoop or a tablespoon, scoop the dough and place it onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
Flatten each cookie slightly with your fingers or the back of a spoon to form a cookie shape, as these cookies won't spread much during baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Avoid overbaking to keep them soft and chewy.
Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.0 g | 249% | |
| Saturated Fat | 87.8 g | 439% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1250 mg | 54% | |
| Total Carbohydrate | 168.4 g | 61% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 101.7 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 548 mg | 42% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 516 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
