Paleo Vegan Chocolate Chip Cookies

Paleo vegan chocolate chip cookies made grain-free with almond flour, dairy-free with coconut oil, and refined sugar-free with pure maple syrup. This delicious vegan chocolate chip cookie recipe is also paleo and so easy to bake!

Paleo Vegan Chocolate Chip Cookies - grain-free, refined sugar-free, dairy-free, egg-free cookie recipe | TheRoastedRoot.net #glutenfree

I have had a vegan version of my Soft, Chewy, and Gooey Paleo Chocolate Chip Cookies on my To Do list for over a year now! Those cookies are one of the most popular recipes on my site, but they do contain ghee and egg, making them not vegan-friendly.

Because so many of you are either sensitive to eggs, dairy, or both, OR prefer following a vegan diet, I thought it was high time I finally whip up a recipe to accommodate the need.

I admit, I thought it would be a challenge. I admit, the sequel, it was not. I simply replaced the ghee with equal-parts coconut oil and swapped the chicken egg for a flax “egg.” Badda bing, badda boom, the BEST vegan chocolate chip cookie was born!

Psst: You’d never know these are grain-free, paleo-friendly and contain zero butter…they’re just that perfect!

Paleo Vegan Chocolate Chip Cookies - grain-free, refined sugar-free, dairy-free, egg-free cookie recipe | TheRoastedRoot.net #glutenfree

How to Make Paleo Vegan Chocolate Chip Cookies:

Ingredients for paleo vegan chocolate chip cookies

Begin by making the flax “egg.” To do so, stir together 1 tablespoon ground flax seed and 3 tablespoons water in a small bowl. Allow mixture to sit, stirring occasionally, until very thick and goopy like a beaten egg, about 10 to 15 minutes.

How to Make a Flax Egg for cookies

Add the flax “egg” to a stand mixer, along with the softened coconut oil, pure maple syrup, almond butter, and vanilla extract. Fit the stand mixer with the paddle attachment and beat until mixture is completely creamy and there are no visible chunks of coconut oil.

How to Make Vegan and Paleo Chocolate Chip Cookies

Add the almond flour, tapioca flour, baking soda, and sea salt and mix until combined. Mix in the vegan chocolate chips.

Drop spoonfuls of dough on a baking sheet according to the size of cookies you like. I enjoy making mine fairly large.

Bake for 8 to 15 minutes at 350 degrees F, depending on your desired level of chewiness or crunch. For me, 11 to 12 minutes is the sweet spot of ultimate goo-to-crunch.

Allow cookies to sit 5 minutes before using a spatula to remove them from the baking sheet.

Recipe Adaptations:

  • Replace almond flour with hazelnut flour (I don’t have a conversion for a coconut flour version yet…hang tight!)
  • Substitute tahini, sunflower seed butter, or peanut butter for the almond butter.
  • Use your favorite source of vegan chocolate. I like using Lily’s Dark Chocolate Chips, which are sweetened with Stevia.
  • Add ½ cup chopped walnuts for additional crunch.
  • Add 1 to 2 teaspoons of ground cinnamon for a unique flavor!

That’s it! I hope you love these paleo vegan chocolate chip cookies. Just be sure to share them when they’re fresh out of the oven to avoid the temptation to eat them all!

Paleo Vegan Chocolate Chip Cookies - grain-free, refined sugar-free, dairy-free, egg-free cookie recipe | TheRoastedRoot.net #glutenfree

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make these Paleo Vegan Chocolate Chip Cookies, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

 

Paleo Vegan Chocolate Chip Cookies - grain-free, refined sugar-free, dairy-free, egg-free cookie recipe | TheRoastedRoot.net #glutenfree

Paleo Vegan Chocolate Chip Cookies

Course: Dessert
Cuisine: American
Keyword: dairy free, low-carb, paleo, vegan
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 15 cookies
Calories: 236 kcal
Author: Julia

Grain-free paleo vegan chocolate chip cookies

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Ingredients

Instructions

  1. Begin by making the flax “egg.” To do so, stir together 1 tablespoon ground flax seed and 3 tablespoons water in a small bowl. Allow mixture to sit, stirring occasionally, until very thick and goopy like a beaten egg, about 10 to 15 minutes.

  2. Preheat the oven to 350 degrees F and lightly spray a baking sheet (or line it with parchment paper).

  3. Add the flax “egg” to a stand mixer, along with the softened coconut oil, pure maple syrup, almond butter, and vanilla extract. Fit the stand mixer with the paddle attachment and beat until mixture is completely creamy and there are no visible chunks of coconut oil.

  4. Add the almond flour, tapioca flour, baking soda, and sea salt and mix until combined. Mix in the vegan chocolate chips.

  5. Drop spoonfuls of dough on a baking sheet according to the size of cookies you like. I enjoy making mine fairly large.

  6. Bake for 8 to 15 minutes, depending on your desired level of chewiness or crunch. For me, 11 to 12 minutes is the sweet spot of ultimate goo-to-crunch.

  7. Allow cookies to sit 5 minutes before using a spatula to remove them from the baking sheet.

Nutrition Facts
Paleo Vegan Chocolate Chip Cookies
Amount Per Serving (1 cookie)
Calories 236 Calories from Fat 162
% Daily Value*
Fat 18g28%
Carbohydrates 18g6%
Sugar 11g12%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

    1. Julia Post author

      OOps, sorry about that, Pamela! I bake the cookies at 350. I added it to the recipe 😀 Thanks for catching that! xo

      Reply
  1. Shirley

    This is an amazing recipe. The cookies taste so good, and I didn’t get the usual stomach ache that comes from eating the standard wheat flour recipe. This recipe should be made by all the grandmothers out there for their grandchildren!

    Reply
  2. Pingback: The BEST Gluten-Free Chocolate Chip Cookies - The Roasted Root

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