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!
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!
How to Make 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.
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.
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!
More Healthy Cookie Recipes:
- Paleo Morning Glory Cookies
- Double Chocolate Vegan Black Bean Cookies
- Crunchy 4-Ingredient No-Bake Peanut Butter Cookies
- 6-Ingredient Peanut Butter Chocolate Chip Chickpea Cookies
- 6-Ingredient No-Bake Cookies
- Paleo White Chocolate Macadamia Nut Cookies
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 @The.Roasted.Root on Instagram!
Paleo Vegan Chocolate Chip Cookies
Ingredients
- 1 Tbsp ground flax seed
- 3 Tbsp water
- 1/3 cup coconut oil softened, not melted
- 1/3 cup pure maple syrup
- 3 Tbsp unsweetened almond butter
- 1 tsp pure vanilla extract
- 1 2/3 cups Super Fine Almond Flour
- 2 Tbsp tapioca flour
- 1 tsp ground cinnamon optional
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup vegan chocolate chips
Instructions
- 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.
- Preheat the oven to 350 degrees F and lightly spray a baking sheet (or line it with parchment paper).
- 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.
- 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, 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.
Not sure what went wrong with these cookies, I followed the recipe to a T, just subbed hazelnut butter for almond butter. The cookies spread out and flattened quite a bit while baking, and even while cooling, they fell apart. I had batter left so put it in the fridge for a bit then baked them, they didn’t flatten quite as much but still quite a bit. So sad they didn’t work out 🙁
Hi Stephanie,
Was the hazelnut butter you used Nutella or something similar to it?
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!
I can’t find the oven temperature to use?
OOps, sorry about that, Pamela! I bake the cookies at 350. I added it to the recipe 😀 Thanks for catching that! xo