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?!
The nice thing about these cookies is that they’re made much healthier than the classic butter and sugar heavy version. They have 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 as well!
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! I hope you get a chance to try these!
Paleo & Vegan Chocolate Chip Cookies
- Yield: 7–8 large cookies 1x
Description
These delicious cookies are a spin off the old classic recipe, using healthier ingredients! These are made with almond flour instead of all-purpose and maple syrup instead of sugar, so they’re free of gluten, grains, dairy, and refined sugar too!
Ingredients
- 2 cups finely ground almond flour (I used blanched almond flour, but almond meal should also work)
- 2 tablespoons arrowroot starch/powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup pure maple syrup
- 3 tablespoons water
- 2 tablespoons melted coconut oil (use refined coconut oil for less coconut flavor)
- 1 teaspoon vanilla extract
- 3/4–1 cup chocolate chips or chopped chocolate, use more or less to taste (I used dark chocolate)
- flaked sea salt, for sprinkling (optional)
Instructions
- 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.
- Category: Dessert, Gluten-Free, Paleo, Vegan
You may also enjoy these similar recipes:
Coconut Sugar Chocolate Chip Cookies
Vegan Chocolate Chip Muffins
Gluten-Free Salted Tahini Chocolate Chip Cookies
