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.”Β 

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 69 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!

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organsβ€” no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

250 thoughts on “Paleo Chocolate Chip Cookies (Vegan)

    1. Megan Post author

      I’ve never tried it with ghee, but it’s worth a shot! I think the measurements would be the same.

      Reply
      1. Rebecca

        Megan, Great recipe!!

        Can you tell me the nutritional information on the cookies? Carbs , calories etc…. Thank you so much!!
        Rebecca

        Reply
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  2. Amy

    really good cookies! I made these tonight and I am happy with how quick and easy they are! I am a vegan who has celiac disease, so they are perfect for me! thanks! πŸ™‚

    Reply
  3. Leslie

    I just made these tonight and they are definitely the easiest and most delicious chocolate chip cookies ever! My husband and 3 kids gobbled them up before they even had a chance to cool completely. I used trader joes almond meal, palm shortening and raw honey. The texture was perfectly moist! Thanks for another great recipe!

    Reply
  4. Kayla

    Originally tried these as is with almond meal and fell in love. Then found out that almonds were off the table for me and switched the recipe to cashew meal from trader joes and love them even more!!! My husband and I now prefer them with the cashew meal because they are more rich and moist. Letting them cool for a bit is still necessary for stability and taste. πŸ™‚

    Reply
  5. Simone

    Thank you for this recipe and for restoring the belief in my baking and tasting skills! – After so many failed attempts to bake something yummy without dairy, sugar and gluten I just followed your instructions to the T and had the most amazing breakfast in ages. – Not planned though, I was just too overwhelmed by the taste….

    Reply
  6. Kelly

    I made these the other night and they were AMAZING. The recipe is so simple and quick to make that they are a great ‘whip it up quickly’ type of dessert/snack/sweet craving. My 7-year-old daughter loved them as well and I had to cut her off at 3 cookies πŸ™‚

    Reply
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  11. Trinity

    These cookies are fabulous! I love the texture, and the taste!
    It is not too peanut – buttery, and the choclate is perfect! I saw the recipe and I said I am gonna make this! It turned out as a keeper!

    Reply
  12. angela

    i dont have maple syrup (or honey because i was looking for it to replace the syrup) and no coconut oil, but i do have coconut oil spray, which i usually use for baking, will that do?? and what can i replace the syrup with or can i just omit

    Reply
  13. Andrea

    Definitely 5 stars. I made a double batch tonight and they are fabulous. Keep in mind they don’t spread so make sure they are flat enough like a cookie and not a round lump of dough because they will stay that way. My husband keeps coming back to eat “just one more”. Well done yet again. I can’t wait for guests in 2 to try them. I hope there are some left!

    Reply
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  15. Kiran

    I can’t wait to try these. Quick question: my coconut oil always melts DNS never remains in solid form. How much coconut oil in liquid form should I use for this?

    Reply
  16. Jess

    This recipe is absolutely amazing. I am blown away with grain free cooking thus far… I first made these precisely as intended and found that the almond meal lends to a dry cookie if you aren’t careful with the baking time. In the second batch, I used half cashew meal — AMAZING. Just the right amount of moisture and crunch. I think using all cashew meal would be great, too. I’ll try that next time πŸ™‚ Thank you!!

    Reply
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    1. Megan Gilmore Post author

      I’ve never tried using quinoa flour with these, so you’ll have to experiment and let us know!

      Reply
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  23. Melissia

    Just out of the oven and delicious (mine slightly still warm). They took 12 mins to brown. Let them sit a minute on the sheet before moving to cooling rack. I did melt the coconut oil since getting it to simply soften w/o chunks was not working. When mixing the dough, the chips got shiny and coated by the oil, making it really hard to hold it all together to keep chips and dough mixed while forming the cookies. As I tried to form them the oil literally was seeping from the cookies. More or less made balls out of them best I could and then flattened a bit on the baking sheet. I was skeptical based on how they were sharing up getting on the pan, but they are very good. Might add a little ground flax next time to off set the melted oil issue.

    Reply
    1. Valerie

      Hi Melissa,
      You might want to try Earth Balance vegan butter next time. It wont seep or coat the chips like coconut oil. You can find it at Kroger, Grubbs, or any whole foods store. Hope this helps. πŸ™‚

      Reply
  24. Kimberly

    Mine were a bit crumbly. I thought about adding a banana as a binder. Any thoughts? The crumbles tasted delicious none-the-less:)

    Reply
  25. Jen

    I absolutely LOVE these!! Just made them for the first time last night, and they have been a huge hit in our house! I made a batch of these as well as your “healthiest cookies ever”, and these are almost gone. πŸ™‚ SO easy too! Like a couple other people mentioned, I made small cookies and still didn’t get 24. Guess I will have to double the recipe next time! My husband is afraid that all of my “healthy” cookie making is still going to leave our son (almost 4) thinking he can eat cookies all the time (no mater where and what they are). I’m trying to convince him that we just need to talk about how healthy they are, include him in the process and point out the difference when exposed to others (i.e., oreos, etc).

    Reply
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  28. Jen

    I get just nearly 22 spoonful cookies on the recipe. Very delicious. The kids eat them and ask for seconds. It’s a keeper.

    Reply
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  32. Kristen

    Tried these vegan cookies last night! Instead of choc chips (didn’t have any on hand) I used 10 Tablespoons of raw cacao powder and they were amazing! The kids ate them up and so did my picky husband! Super easy and a healthier snack for the kids when the cookie craving strikes!

    Reply
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  36. Kristen

    Hi, I’m on an anti-candida and can’t have maple syrup. If I substitute xylitol in instead of maple syrup, will these still stick together well enough? Will I need to add extra liquid?

    Reply
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  39. Sheryl

    These were great! Thanks for such a quick, easy and delicious recipe. Mine took about 12 minutes to brown; next time I might pull them out a bit earlier even if they’re not browned yet.

    Reply
  40. Anna

    These cookies are officially called “Danger Cookies” in our house. Because of the very real danger that you will eat them all on the day you make them. And because they’re good enough to eat for breakfast, lunch, dinner, whenever! My 3 year old has MANY allergies and there are so very few things he can eat, but he’s always running after me asking “Mama can I have a danger cookie?” I make them ALL the time. My most picky family members LOVE them, and I LOVE to make them. THANK YOU!!! Best cookies EVER!

    Reply
  41. Cindy

    Would you say this recipe or the “Classic Chocolate Chip Cookies Grain Free” recipe on your website is better! The recipes are quite similar but the classic one has the flax egg πŸ™‚ I’m not sure which one to try!!

    Reply
    1. Megan Gilmore Post author

      You can’t really go wrong, but I usually make these or the “Gluten Free Cookies in a Jar” version on my site the most often. Happy baking!

      Reply
  42. Joy

    I’ve made this a couple times now. The last time I made it, I just added 1 egg to the recipe to give it more fluff and bind it better, which it totally did. Loved it! Wouldn’t change a thing except for the egg.

    Reply
  43. Ailene

    Mmmm!! My husband and I are LOVING these as a late-night snack! πŸ˜‰ Thank you! I just love the soft yumminess, sweet with a salty kick! Just delicious!

    Reply
    1. Megan Gilmore Post author

      They are soft in the center when cooled. Most paleo cookies get softer over time– especially if you store them in an airtight container. If you’d prefer a more crunchy cookie, I’d bake them longer at a lower temperature and store them on a plate on your counter, or in the freezer for extra crunch.

      Reply
  44. Lesley

    I’ve made this two times now (the second one is currently in the oven!). Thanks for sharing, I love it! I went with the butter instead of coconut oil because I was out, and didn’t think about omitting the salt. I tasted it right before baking and realized the mistake; I threw in a bit more maple syrup and some cocoa powder in hopes of making it edible, and I really liked the results! You must have an awesome recipe because even with my tweaks/mistakes these little cookies are wonderful!

    Reply
  45. Melissa

    Thank you so much for this recipe. My 11 year old stepdaughter was diagnosed with diabetes and celiac disease at 5 years old. I really wanted to make her some yummy chocolate chip cookies for the holidays and was nervous about trying any ol recipe. But seeing so many great reviews on your site made me feel at ease. Sure enough these cookies are as close to the real thing as they’re going to get. I used sugar-free syrup and sugar-free chocolate chips to make this recipe gluten and sugar-free.
    Thank you for a great and dependable recipe. Sugar and gluten-free isn’t cheap so not wanting money trying different recipes was import.

    Reply

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