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Paleo & Vegan Chocolate Chip Cookies

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  • Author: Joscelyn Abreu
  • Yield: 78 large cookies 1x


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!


  • 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
  • 3/41 cup chocolate chips or chopped chocolate, use more or less to taste (I used dark chocolate)
  • flaked sea salt, for sprinkling (optional)


  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.
  • Category: Dessert, Gluten-Free, Paleo, Vegan