These paleo and vegan chocolate chip cookies are a spin off the old classic recipe, but free of gluten, grains, dairy, and refined sugar!
If there’s a dessert I’ve probably made more than anything else, it’s chocolate chip cookies. It’s my go-to treat for get togethers, game nights, etc. They’re not only delicious, but I love that they don’t require refrigeration, cutting, forks, or plates.
..and who doesn’t love a chocolate chip cookie anyway?!
When I first got married, I’d buy those refrigerated cookies-in-a-log at the grocery store. I got a cookbook for my birthday and the first recipe I picked to make from scratch was a batch homemade chocolate chip cookies. Let me tell you, my life was changed! You just can’t buy homemade taste in a package.
If you look through the recipe archives on this blog, you’ll see no shortage of chocolate chip treats. From cookies, to bars, to muffins, there’s plenty of recipe ideas for my fellow chocolate chip lovers!
This recipe is so simple and only has a handful of wholesome ingredients. It uses almond flour instead of all-purpose, maple syrup instead of sugar, and coconut oil instead of butter. It has no eggs, dairy, or grains, making it paleo and vegan friendly!
Mmm, nothing like eating a hot chocolate chip cookie fresh from the oven, with a tall glass of almond milk! 😋 I hope you get a chance to try this!
- 2 cups finely ground almond flour (I used blanched almond flour, but almond meal should also work)
- 2 tablespoons arrowroot starch/powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup pure maple syrup
- 3 tablespoons water
- 2 tablespoons melted coconut oil (use refined coconut oil for less coconut flavor)
- 1 teaspoon vanilla extract
- ¾–1 cup chocolate chips or chopped chocolate, use more or less to taste (I used dark chocolate)
- flaked sea salt, for sprinkling (optional)
- Preheat oven to 375ºF. Line a pan with parchment paper or a silicone baking mat. Blend together dry ingredients—flour, arrowroot, baking soda, and salt. Add maple syrup, water, coconut oil, and vanilla, mixing just until combined. Stir in chocolate.
- Roll into large balls, about 2–3 tablespoons of dough. This recipe makes about 6–7 decent sized cookies or 10 smaller cookies.
- Gently flatten the balls of dough as these don't spread much on their own. Bake for 8–10 minutes, until lightly brown. Don't over bake.
- Remove and let cool on the pan thoroughly to keep them from falling apart easily. Sprinkle with a bit of flaked sea salt, if desired.