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Making Healthy Taste Good

Paleo & Vegan Chocolate Chip Cookies

These paleo and vegan chocolate chip cookies are a spin off the old classic recipe, but free of gluten, grains, dairy, and refined sugar!

Paleo & Vegan Chocolate Chip Cookies | Grain, Gluten, Dairy, Egg, & Refined Sugar FreeIf 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?!

Paleo & Vegan Chocolate Chip Cookies | Grain, Gluten, Dairy, Egg, & Refined Sugar FreeWhen 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! 

Paleo & Vegan Chocolate Chip Cookies | Grain, Gluten, Dairy, Egg, & Refined Sugar FreeThis 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! 

Paleo & Vegan Chocolate Chip Cookies | Grain, Gluten, Dairy, Egg, & Refined Sugar FreePaleo & Vegan Chocolate Chip Cookies | Grain, Gluten, Dairy, Egg, & Refined Sugar FreeMmm, 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! 


Paleo & Vegan Chocolate Chip Cookies
 
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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!
Author:
Recipe type: Dessert, Gluten-Free, Paleo, Vegan
Serves: 7–8 large cookies
Ingredients
  • 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)
Instructions
  1. 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.
  2. Roll into large balls, about 2–3 tablespoons of dough. This recipe makes about 6–7 decent sized cookies or 10 smaller cookies.
  3. 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.
  4. 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.

You may also enjoy these similar recipes: 

Coconut Sugar Chocolate Chip Cookies

Coconut Sugar Chocolate Chip Cookies | Includes gluten-free, vegan/paleo, and gift in a jar options.
Vegan Chocolate Chip Muffins

Vegan Chocolate Chip Muffins | Made with coconut sugar and free of gluten, grains, dairy, and eggs.
Gluten-Free Salted Tahini Chocolate Chip Cookies

Salted Tahini Chocolate Chip Cookies | Gluten and refined sugar free!

Reader Interactions

Comments

  1. I just made these and they’re so delish!! I made them smaller (about a tbsp) and made 16 cookies! Do I store them in the fridge? Thanks!

    Reply

    • Hi Anna! I’m so glad you enjoyed them! I usually leave them at room temperature for a couple of days, if it’s cool, but they should be fine in the fridge as well! If they won’t be eaten with 3-4 days, I’d suggest freezing a portion of them to enjoy at another time. As long as they’re well wrapped, they’ll taste just as fresh once they’re thawed!

      Reply

  3. Absolutely loved it! I used agave syrup instead of maple syrup (I don’t have it) and I didn’t added vanilla extract (it was run out). When I finished the dough I thought that it’s too crumbly and I won’t make the cookie shape so I added one more spoon of agave and 1-2 spoons of water. TIP: When shaping the cookies moisten your hands with water so the dough won’t be so sticky and the process will be easier Thank you, Joscelyn!

    Reply

  4. I’m going to make these cookies today<3 Is it okay to use agave syrup instead of maple syrup???

    Reply

  6. These just came out of the oven and they are amazing! I had to pop them back in for an additional 10 minutes because they were still very doughy, but the extra time was just what they needed. Yum!!

    Reply

  7. I completely agree with you Joscelyn that we really cannot buy homemade taste in a package. And not just happiness, health is also homemade. BTW I love cookies and especially when it has a chocolate chip in it. Thank for sharing the recipe… 🙂

    Reply

  12. Oh darn wish I saw this earlier! :p they look delicious. I have leftover over almond flour from a failed macaron experience so I will make these cookies next time! I pinned it so I can remember 🙂

    Reply

  17. Absolutely mouthwatering! I have never seen a paleo/vegan recipe look soooo good! My husband is paleo and my daughter has a dairy allergy so finding something that fits both their needs always is a blessing!

    Reply

  19. These look so delicious.. but can I substitute olive oil for coconout oil, wholewheat flour/oat flour for almond flour?

    Reply

    • Thank you, Alara! Unfortunately, I don’t think those changes would produce the same results, since almond flour has much more moisture and fat than whole wheat or oat flour. That’s why it only needs a couple of tablespoons of oil compared to most cookie recipes which require 1/2-1 cup. With regular flour it might come out very dry and hard. If wanting to substitute for coconut oil, I’d try melted butter (dairy free would work) since it, like coconut oil, is solid at room temperature. Please let me know if you try it with any changes!
      Here’s another recipe I have which uses regular flour and butter if you’re interested in taking a look: http://www.wifemamafoodie.com/coconut-sugar-chocolate-chip-cookies/

      Reply

  21. Oh my word! I don’t make anything paleo or vegan but these are looking mighty fine! I have been perusing the baking isles at the local grocery stores and Sam’s club and have been very tempted at trying out different variations of my recipes as sometimes I have extra almond flour (from making macarons) that I want to use up before it expires. I just haven’t had the chance to. But hats going to change soon. Great post and I love your site! Signed up for newsletter

    Reply

  22. First, these look DELICIOUS. Second, I’m so glad you sprinkled them with flaked sea salt. That is my favorite way to enjoy and chocolate chip cookie…so I’m going to have to try this recipe. I like to sprinkle a tiny bit of salt into my hot chocolate, too. It’s SO good.

    Molly // Miss Molly Moon

    Reply

  26. These look absolutely delicious. I always love a good chocolate chip cookie and with these being gluten free I know I could make them and take them to a get together without the worry of someone not being able to have them.

    Reply

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