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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 made with almond flour and flax seed - refined sugar-free, dairy-free, egg-free healthy chocolate chip cookies

More Healthy Cookie Recipes:

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 made with almond flour and flax seed - refined sugar-free, dairy-free, egg-free healthy chocolate chip cookies

Paleo Vegan Chocolate Chip Cookies

Yield: 15 cookies
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Grain-free paleo vegan chocolate chip cookies

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 Information
Yield 15 Serving Size 1 cookie
Amount Per Serving Calories 236Total Fat 18gUnsaturated Fat 0gCarbohydrates 18gSugar 11gProtein 4g

Vegan Paleo Chocolate Chip Cookies with almond flour and ground flax - egg-free, refined sugar-free, dairy-free, healthy cookies

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