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Please keep in mind that while I am a certified Health Coach, I am not a registered dietitian or doctor. This blog is not intended as medical or nutritional advice. My posts are based on my own research and personal experience. You should always consult a doctor before making any changes to your diet and exercise routine. You are ultimately responsible for your own health!
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Paleo Chocolate Chip Cookies (Vegan)

These cookies are almost too good to be true.

They’re grain-free, egg-free and naturally sweetened.

They’re properly combined.

They’re vegan.

They also happen to be incredibly easy to make and absolutely delicious–> the kind of cookie that you can whip together the moment a cookie-craving strikes, without suffering from a crazy sugar-crash later! I recommend making a double batch and stashing them in your freezer for “emergencies.” 

Paleo Chocolate Chip Cookies (Vegan)
makes 2 dozen

adapted from this recipe

Ingredients:

2 cups almond meal, or almond flour
1/4 cup coconut oil, softened (non-vegans can use butter)
3 Tablespoons pure maple syrup
1/4 teaspoon sea salt
1/2 teaspoon baking soda
2 teaspoons vanilla extract
1/2 cup dark chocolate chips

Directions:

Preheat oven to 350F.

In a medium bowl, whisk together the almond meal, salt, and baking soda, then add the coconut oil, maple syrup and vanilla extract and mix well.

Fold in the chocolate chips, then drop batter by rounded tablespoons onto a baking sheet lined with a Silpat, or parchment paper.

Bake at 350F for 8-9 minutes, until the edges are golden brown.

Allow to cool on the pan for 10 minutes, then serve warm or allow to cool to room temperature. (I actually prefer the taste and texture when served at room temperature, but I’m usually too impatient to wait that long!)

Hope you enjoy them the next time a cookie craving strikes!

4.7 from 49 reviews

Paleo Chocolate Chip Cookies (Vegan)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These chocolate chip cookies are grain-free, egg-free, naturally sweetened and vegan-friendly!
Ingredients
  • 2 cups almond meal, or almond flour
  • ¼ cup coconut oil, softened (non-vegans can use butter)
  • 3 Tablespoons pure maple syrup
  • ¼ teaspoon sea salt
  • ½ teaspoon baking soda
  • 2 teaspoons vanilla extract
  • ½ cup dark chocolate chips
Instructions
  1. Preheat oven to 350F.
  2. In a medium bowl, whisk together the almond meal, salt, and baking soda, then add the coconut oil, maple syrup and vanilla extract and mix well.
  3. Fold in the chocolate chips, then drop batter by rounded tablespoons onto a baking sheet lined with a Silpat, or parchment paper.
  4. Bake at 350F for 8-9 minutes, until the edges are golden brown.
  5. Allow to cool on the pan for 10 minutes, then serve warm or allow to cool to room temperature.

Reader Feedback: Do you have a go-to cookie (or other dessert) recipe for sudden sweet cravings? Please do share!

163 comments to Paleo Chocolate Chip Cookies (Vegan)

  • Andrea

    How could I substitute the almond flour for coconut flour? Should I cut the flour in half and add a few eggs?

  • Elle

    Can I use almond pulp flour in this recipe?

  • Teresa

    My husband, 6- and 3-year old daughters and I made these after dinner tonight. What a hit they were! We nearly polished off the whole batch (making me think perhaps we all saved just a little too much room for dessert – haha). Thanks for yet another fantastic recipe, Megan.

  • Zainab

    made this today my brother and I loved them. you’re very talented thank you for sharing

  • Made these b4 I saw your recipe. Wish I saw this before because the other recipe asked to bake for 1-15 min and my cookies were done but the base got over done. I user coconut sugar and flax meal to replace egg. Also I added 1/4 tsp of powdered cardamom. It turned out delicious. Baked it for my diabetic mom.

  • Erna

    I made these for a weekend class, I used butter instead of coconut oil but otherwise followed the recipe as is. My recipe only made 16 cookies, not 24 and perhaps I ate a couple before they got to the class :) Anyway, I was so surprised when I had about 12 of the women come up to me to tell me how great they were. Mind you, it’s not a group that knows me except by name. I have never had such a big response to a recipe before. Will be making them for the class again next weekend and doubling the recipe. Thank you!

  • Lori

    Girl- I have been baking cookies for years, and they’ve always been your standard butter/flour/sugar cookies, and I am in complete SHOCK how delicious and tasty these cookies are!! Shockingly better than my all time favorite recipe (best big fat chewy chocolate chip cookies from allrecipes.com). Next time, I will add cocoa powder to make them even more chocolatey! Thanks for a delicious and easy and healthy recipe! (Oh, I used 1/4 stick of earth balance instead of coconut oil).

  • Terry Carrillo

    Oh my~this cookie recipe is a keeper!!! Splendid job Megan! I have searched numerous “healthy” websites to no avail, until I found your recipe and baked them….the lovely cookie aroma once again :) (it’s been a while since I baked my last cookie, dumped all flour years ago). The only change I made was to substitute home-made carob chips for the chocolate,the results…..delectable! Thanks again Megan♥

  • SM in NYC

    I am going to try making these for a office holiday party. I’m making my own almond flour, and I want to add shredded coconut to it (1 part to 2 parts of almond flour). Think that’ll be OK?

  • Sara

    This cookie is now my family’s favorite! I like not feeling tired after eating more than two! If you love Almond Joy bars, you’ll love this cookie. They are incredibly easy to make, too. Thank you for a great recipe!

  • Sara

    Super delicious cookie that satisfies!

  • Breanne

    I just made these and they were extremely crumbly so I added an additional tablespoon of coconut oil and also 1/4 cup of granulated erythritol to help keep them together. I used a cookie scooper and packed them very tightly before placing on the baking sheet. Since these don’t really spread I then flattened them with the palm of my hand and rounded the edges with my fingers kind of like making a burger patty. They turned out AMAZING. These are really nice from the other grain-free cookies I make because these were a bit softer as my other go-to chocolate chip recipe produces crisp cookies. Thank you very much for the recipe. I love your site and have made many of your creations!

  • Tracy

    What kind of chocolate chips do you use? I would like to avoid cane sugar.

  • Amy

    I tried out this recipe tonight and although it is pricey.. ($10 for a bag of almond flour, $5 dark chocolate, $10 maple syrup.. etc) i think it’s absolutely worth it!

    Rather than coconut oil i used earths balance butter

    and actually added in trader joes oats with flax seed

    SOO delicious with coffee

  • Kristie

    I made these tonight. They were ABSOLUTELY DELICIOUS!!! We devoured them! Thanks so much for sharing your creativity and knowledge.

  • Marlene

    I have made these for the fourth time and they are absolutely delish. I’ve substituted the choc. chips with raisins and a couple of tablespoons of unsweetened coconut to make them SCD legal, and they turned out great. I also cut back on the honey…just 1 tbsp, and that was just fine
    . Thanks for a great recipe!

  • Anja

    Hi,

    Just want to tell you that I made these cookies for the first time last night and they were amazing! My husband of all people loved them (and he’s the pickiest when it comes to “healthy snacks” ;) haha so if he liked them then it means they’re really good. Thank you for all your recipes! I can’t wait to try the rest of them. You are very talented and I can’t wait to buy your cookbook, I hope it’s available in Canada. Thanks for sharing!!

  • Sarah

    These are so good it’s almost laughable to me. Except I made them with Nature’s Harvest HONEY ROASTED sunflower seeds instead!!! Honey roasted ones are sweeter to begin with, if it matters. And I added some whole ones in for texture. Awesome! It may sound grody, but they are delicious. I used honey instead of maple syrup. Plus, I used butter so I don’t know if they’d taste different with coconut oil.

    Also, if you want normal sized cookies, make more dough than the recipe calls for. I made half the recipe and it made 8, so the full recipe would make closer to 16 than 24 cookies (normal sized, to me, any way). This is NOT a complaint! Just FYI :)

  • Sarah

    ^ Oh, and I didn’t even put in any chocolate (didn’t have any)! Still great!

  • Megan

    Okay, you are like a food genius! I have tried your chocolate coconut donuts, and even had to buy a donut pan because they are so good I will make them all the time! I also loved your pumpkin bars and I topped them with your maple pecan frosting. And last night I made these cookies and I am SO in love! Thank you for what you do! I’m trying to cut back on refined sugar and this stuff helps so much. Plus your recipes were so quick and easy to make! I can’t wait to recommend your site to all my health concious friends :)

  • Anna

    I made these because my boyfriend wanted dessert and I happened to have all the ingredients on hand. Plus we both follow the Paleo diet. They were delicious!! We ate almost the entire batch in one sitting. Thanks for a great healthy recipe that satisfies my cookie craving!

  • Jean

    Made these along with the Choc chip peanut butter blondies. I liked those better but these were pretty good too. After they cooled I liked the MUCH better! I made these with butter to try to get as close to a “regular chocolate chip cookie” as possible for my picky family. The pickiest of all was popping them like popcorn so they didn’t last long!

  • VanillaMacaroon

    Ok, so I made the mistake of making these with leftover almond pulp from homemade almond milk. Definitely doesn’t work, even after I tried adjusting the amount of fat to make the batter hold together. Using almond meal seems to be a must for this recipe!! Next time Megan, I’ll make your cookie-dough bites with my almond pulp!! Have a great day :)

  • Stephanie

    WOW. These cookies are AMAZING!!! I honestly feel like they could compete with many of my other favorite chocolate chip cookies. They are just good in an of themselves. They don’t have the this-is-a-replacement-for-the-thing-I-love-but-can’t-have taste. Honestly, try these. You won’t be disappointed.

    Has anyone calculated the nutrition info for these little gems?

  • I love these. Make them all the time, so I came back to rate them! They are my favorite choc chip cookies. More delicious than traditional because of the nut and coconut flavors! Mmmmmm! Thank you.

  • Vanessa

    These were delicious and so easy! I love how your recipes use relatively few ingredients that i am likely to already have in the pantry. Thank you so much!

  • Mollbells

    I have made these 3 times, twice for group meetings/functions. They were loved by all!

    The first time I had heated the coconut oil a bit to melt it, and it was still warm when I stirred in the chocolate chips. They melted a bit, and the cookies turned out differently because they had melted chocolate throughout, but it was strangely delicious.

  • All I can say is that I made these yesterday, ate four today (two before breakfast and two after) and when I went running felt like superwoman. I ususally do 3.5 mi, but today I did 5.5.

  • Dana

    I have made these many times since I discovered the recipe in October. They are delicious. I have finally tweaked the recipe a bit to try and lower the amount of sweetener needed. I have replaced 2 of the 3T of maple syrup with 3 dates. I then tried soaking the dates in water, draining and then adding them with the vanilla and the 1T vanilla. Occasionally I need a little more liquid and I use a tablespoon or two of the date water. Anyhow, they are delicious. The dough is delish, the cookies are yummy. Every way I make these, with coconut oil or butter with or without nuts etc they are delicious. Oh and I add about 1/2 to 3/4 cup chopped walnuts. Yum. So good. Thank you for all of your great recipes.

  • […] These are my go-to recipe when I want a healthy treat for myself or the kids. I adapted them from this recipe for real baked cookies so you can bake them if you want, but we think they are WAY better […]

  • Megan

    do you think you could substitute for almond flour for coconut flour?

  • Maria

    I’m so excited about these! Just made a double batch. Just wanted to know how many calories,fat,fiber, etc are in these and what the serving size is? Thanks again! Also do have a cookbook and what is it called?

  • Amanda

    I just found out that I am allergic to almonds, and eggs…and I can’t eat gluten. :( What can I use instead of the almond flour? I see that you have chocolate chip cookies that you make with coconut flour, but you use eggs…Please help me! Thanks!

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