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Paleo Chocolate Chip Cookies (Vegan)


These cookies are almost too good to be true.

paleo chocolate chip cookies stacked on eachother

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

They’re properly combined.

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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.

mixing cookie batter and scooping it onto a cookie sheet

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.

baked paleo chocolate chip cookies on a cookie sheet

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!

4.71 from 102 votes
Paleo Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 

These chocolate chip cookies are grain-free, egg-free, naturally sweetened and vegan-friendly!

Course: Dessert
Servings: 24
Calories: 100 kcal
Author: Detoxinista.com
Ingredients
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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Comments

Hotly Spiced

Hi, I found your blog through Claire who gave you an award. I love the look of these cookies and it’s great that there’s a vegan option out there. Amazing!

LizAshlee

Wow, these look amazing!! I love me some good chocolate chip cookies…mmmmmm!! 🙂 My go-to, hmm, I have been making A LOT of pudding (my secret ingredient=steamed carrots) and saving it in the fridge…quick n easy, oh, plus delicious!

jen

Those look pretty darn good. I guess my go-to desserts are either smoothies that contain some cocoa powder and frozen banana to make them thick and chocolately, sometimes with almond butter or something else in there, too, or maybe just plain old dark chocolate? Not that I make that from scratch, mind you!

Danielle @ Clean Food Creative Fitness

Those look so great and super easy to make! I think they are going to be my new go to for sweet
cravings 😉 Usually I will either have a plain sliced apple with cinnamon, a plain Greek yogurt, or a little dark chocolate when I get a sweet craving

Cel

Thank you for posting a vegan version! I make something similar but with coconut flour and banana!

jeanne

Wow, these look fantastic…definitely need to make these! I had bad cravings last night and I solved with almonds and raisins, plus a little coconut butter. Probably too many of each of these but it tasted good! Having these cookies in the freezer would have been perfect…I need to get it in my head that cravings will happen and I need to prepare, because usually I end up scrounging whatever sweet thing I can find!

Lisa

Oh boy, these look so great! And I love how simple all the ingredients are, perfect for basically any diet. Love. I need to pick up some more almond flour, I recently ran out!

Pure2raw twins

These sound perfect!! nothing beats a good chocolate chip cookie
xo
~Lori

Kelly

Ive made a cople of your desserts now and have been SO impressed!!!!! Thank you for these great recipes!! My husband eats Paleo so I wanted to test these out for him today. Between my parents and my 4 yr old son, they ate almost the whole batch!! My dad even loved them and he has been known to eat 6 crispy kremes in one sitting without thinking twice! 😉 I used our blendtec blender to grind some raw almonds into flour (hadn’t tried that before) and with that the cookies came out delicious!! Thank you for sharing!

Jessica

I made these tonight and they are amazing!! I added a tiny bit of almond extract (as I always do to chocolate chip cookies), as well as a little bit of coconut flour because I ran out of almond meal. Thanks for the excellent recipe!

Jen Chappell

lol – I substituted rice flour & millet flour for the almond flour and added chia seeds. Total flop. I had to double the oil & add flax milk to get the flour to come together and they crumble apart when you try to eat them after cooking. Looks like a 3rd grader attempted to bake these. 🙂
I guess I still have a lot to learn when it comes to cooking vegan style.

    Megan

    Sorry to hear it was a flop! But thanks for sharing– it’s always helpful to learn from mistakes, too. 😉

    Better luck next time!

      LL

      Very high in fat?

joanna

is there anything else i can use instead of coconut oil or butter? i recently developed an allergy to coconuts ( i love them too much and over did it ) anyways i cannot touch the stuff without my face and neck swelling right up and now need to find substitutes for it. any ideas would be appreciated.

    Megan

    Palm shortening would also work like butter or coconut oil. Otherwise, you could try using a mild-flavored oil, like grapeseed oil, but the results may be a little different. Let us know if you have some success! 🙂

    Bernadette

    Hi. I ABSOLUTELY LOVE this recipe!!!!! Thank you so much Megan. I have many food restrictions and have spent hours upon hours combing the Internet looking for good sweet treat recipes and I discovered this recipe only a few days ago and it is my third time baking it!
    In response to Joanna, I too have to be careful with coconut oil and I use Spectrum’s Canola oil for medium high heat and they turn out quite nicely! Soft and chewy from the oven and more baked if I cook them in the convection toaster oven. Hope this helps!

    Geovanna

    I make them with olive oil since I am not crazy about the coconut flavor

Brooke

Has anybody tried making these with coconut flour?

    Katherine

    I would like to know the answer to this too, please. 🙂

    Xenia

    Yes, I’ve used half coconut flour. Still in the oven but they tasted good before I put them in! I also found them too crumbly the first time I made them, so I added a flax egg and half a cup of almond milk and then squeezed them into balls and flattened them. Much better consistency. And I find they need to bake 2-3 minutes longer, maybe even a bit more.

Kelli

These were absolutely delicious!!! Super quick and easy to make (Start to finish in <20 minutes). These were a big hit in our house. My husband, who was quite skeptical (and wondered why I was ruining good chocolate chip cookies, went back for seconds and thirds! The almond flour gives them a nice nutty flavor. Extra chocolate chips are recommended (increase from 1/2 to 3/4 cup in an entire batch if you like extra chocolate). Vegan friendly and gluten free. Super yummy-make these!!

Sarah

I have made these twice in the last week. Sooooo yummmmyyyy! My girls loved them. My friends loved them. I directed them to your site. Thanks for the great recipes and info!

Isabella

Thanks so much for this recipe! Just made these even more detoxiliscious by omitting the chic chips for cacao nibs and inca berries! Soooo good!

    Megan

    Yum, that sounds fantastic! 🙂

      Kate

      i love this recipe and make it every week!! Could you please tell me if your almond flour is blanched? I just read that unblanched or raw almonds made into almond flour is toxic? Scary!
      I have been using raw almonds all this time but may need to buy blanched almonds now with no skins. Thanks!!!!!

        Megan

        Hi Kate! While I still use blanched almonds occasionally, I do use raw organic almonds, with skins, for most of my almond flour needs! Since I eat raw almonds with skins often, I don’t see how grinding them into flour would make them toxic. I’ve actually never heard of that before! After doing a bit of internet research, I believe the almonds you’re thinking of are called “bitter” almonds, and as I understand it, they are not the type of almonds you’ll find in any grocery store (because they’re toxic!).

        All almonds sold in the USA, even if they are labeled as “raw,” are still heat-treated before selling in a store, so I don’t think you have anything to worry about on that front, regardless of which almonds you use.

        Hope that helps! 🙂

          Julia

          the skin has toxins on/in them that protects them from insects, and that our intelligent immune systems react to when we eat too many.
          If you soak them, drain, and dry, you get the benefits of the fiber in the skin without the toxins.
          You can also dip them in hot water and remove the skin.
          Otherwise, eat and enjoy!

      Kate

      I just found my answer to my previous post below asking which almonds to use in baking your awesome recipes! Thanks, I will be getting some slivered almonds tomorrow, Have a great weekend, and thanks for your website. I am so grateful!

Camy

Awesome cookies. My first Paleo recipe ever and I couldn’t be happier. I am not vegan so I made added an egg and with Kerrygold butter instead of coconut oil and I used brown rice syrup instead of maple. They are amazing. Shared with my sister who is gluten/dairy free and she is excited to try too.

Amanda

Made these last night and they were delicious. Thanks!!

Sheila Sheridan

So excited to try these – I was searching the web for paleo cookies and yours looks the easiest and so good! Thank you:)

Lauren

Made these tonight and they were so good! Felt great to eat something so tasty with minimal whole food ingredients. My dad is the chocolate chip cookie lover so I make them for him all the time and he told me these were the best he’s ever had!! thank you for sharing 🙂

Allison Roseman

who needs to bake these?? i just ate the dough – awesome recipe!! yum!

shari

these cookies were so yummy will definitly make these again

Marie

Can I use raw honey instead of maple syrup?

    Megan

    Yes, you can! In my experience, maple syrup results in a slightly less sweet cookie, and sometimes the resulting baked good can feel a bit “sticky.” But, it’s always delicious! 🙂

Jess

Made these today – ABSOLUTELY AMAZING!

kristin

you win! i have tried multiple recipes and these cookies are the closest to non-vegan, non-paleo cookies. they are great! i can wait to try out more of your recipes. 🙂

Sonya

Just made these and they came out wonderful! Hubby ate them up and that’s always a good sign 🙂 5 stars!!

Sonya

Megan,
I’m baking them again. They were a hit at work but I keep on getting 13 -15 cookies instead of 24 am I missing something? I’m using a Tbs measuring spoon to scoop it. Please help

    Megan

    I’m using a tablespoon-size cookie scoop, which I scrape along the bowl so that it’s flattened– not a “heaping” tablespoon. Perhaps the scooper doesn’t give me the full tablespoon, since some of the dough gets stuck in the gears. I happen to like making small cookies, but if your cookies end up being bigger, that is perfectly fine!

Jessica

Absolutely a 5 star cookie. I’m still getting over how balanced they are: plenty sweet, light texture (crispy yet soft, almost like a shortbread) and satisfying. I’ve made other recipes with almond flour and was starting to get discouraged b/c they tasted too nutty, like they had an aftertaste. And while I prefer to use unrefined sugar, I don’t care for honey in cookies or cakes. Thank you, Megan. This is the go-to cookie I’ve been looking for. I made a double batch and just added a little grape seed oil b/c I ran out of coconut oil.

    Megan

    I’m so glad you love them as much as I do!

Kallie

I typically don’t comment on blogs, but now I feel compelled to! I literally make this recipe almost weekly, and everyone I know loves it so much! I’m asked to make it for get togethers, and even as gifts for people…this is the most incredible Paleo cookie recipe out there! THANK YOU SO MUCH you are one brilliant cook 😉 Keep posting recipes like this…please!

Rosie

Much better than expected! I had to use honey instead of maple syrup (I was out)… And I wasn’t sure they were going to turn out well – the batter was super crumbly, so I added 2 more tbsp of coconut oil and then using a cookie scoop, I mashed the batter into it to make rounded balls. The ones I mashed in like that didn’t crumble when they came out of the oven – they stuck together well.

Andree

Great recipe, but I wish I read the comments before attempting. Definitely don’t use rice flour! The cookies had a really weird texture and were way too crumbly. Also I forgot that coconut oil goes solid really quicky, so had to add soya milk in the end to get usable dough. Can’t wait to try these again when I’ve got all the correct ingredients!

Cookie and Kate

I went to lunch with another blogger today (This American Mama) and she told me about these cookies. Can’t wait to try them! They look fabulous.

Rowan

These were absolutely horrible. The flour never became anything but crumbled powder. Considering the $8 worth of ingredients and the fact that it is Christmas eve, so nothing’s open, we’re completely out of luck.

“Merry Christmas, dear daughter. Enjoy your powder”

    Megan

    I’m sorry to hear these didn’t work out for you. I’m not sure what you mean by “the flour never became anything but crumbled powder.” Were you making your own almond flour, and the ground almonds didn’t become fluffy enough? Or do you mean that there wasn’t enough moisture for the cookies to hold together? I’ve made these cookies many times, and this ratio of maple syrup and coconut oil (or butter) has always produced a delicious result. You can always add additional coconut oil or maple syrup if the cookie dough doesn’t look like it will hold together. I hope you and your family have a Merry Christmas, regardless!

    Aimee

    I’ve made these cookies literally dozens of times and they are always amazing. I’m not sure what you did wrong, but if your cookies came out poorly, it’s not the fault of this blog where you found a FREE recipe.

Hillary

thank you for this recipe. I changed it up a bit – did one cup almond meal, one cup gluten free flour from arrowhead, one cup of gluten free oats, used sunflower oil – added more to fill it out + more maple syrup. played with it a tad as I usually do and we will see how they taste as they are cooling down.

    Aimee

    When you change a recipe that much, how can you give it an accurate rating? Two stars is unfair. These cookies are amazing.

Paige

I just had to let you know, I made these cookies for the third time tonight, and they are seriously the BEST cookies I’ve ever tasted– gluten-free or otherwise! Thank you so much for the delicious recipes.

Annabel

No on paleo diet but awesome cookies. My husband’s favorite and kids loved it too. Very crispy cookies. Used 1/2 cup of coconut oil to help it form better. Probably could have used a little less. Kids allergic to almond so used whole wheat pastry flour. Used Agave nectar 6 Tablespoons, added 1 tablespoon of chia seeds and 1 tablespoon of flax seed ground. By the way this is my favorite cookies. Next time I’ll try adding oats.

sabijo

This was such a quick and yummy breakfast for both me and my toddler!To avoid chocolate overload in the morning I substituted craisins in half the batch. Thanks for the recipe. 🙂

erin

wow! i made a couple of your no grain cookie recipes before but this one takes the cake, er, cookie! this time, however, i opted for 1 1/2 cups almond meal with 1/2 cup buckwheat flour. i needed to add about 1/3 cup water to make the dough come together. along with vegan choc chips, i threw in some walnuts and ate three cookies before they were completely cool! since my dough only make 12 cookies, i will probably eat them all in a day. : )

Rachel

Thanks for this amazing recipe Megan! These are the tastiest cookies I have tried in my 44 years of life. To take you over the moon – use all organic ingredients and substitute hazelnuts for almonds – when I eat these cookies, the world stands still.

marie

OK, I just have to chime in here how amazing these cookies are. I call them crack cookies. They are seriously better than full sugar cookies. I LOVE these cookies. <—- understatement

    Megan

    Thanks for letting me know! They are by far my favorite chocolate chip cookie recipe, too. 🙂

Kristen

Made these tonight and they turned out great! I was going to make a double batch to find that my dog sneaked the bag of almond flour I just bought and ate it in the backyard lol arg at least I had 2 cups of another bag left! The best part about these cookies is they are super easy 🙂

Karen

I made a batch to send to my daughter in college…she shared with all her friends…love! FINALLY, a wheat-free chocolate cookie with a cookie texture. Yum!

Mecherie

Hi Megan.

I can’t wait to try your recipes. I was wondering if I could substitute ghee butter in your raspberry chocolate chip muffin reccipe and in your chocolate cookie recipe. I don’t really care for coconut oil.

Thanks.

    Megan

    I’ve never tried cooking with ghee, but if it bakes the same way as real butter does, it should work just fine.

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