The best chocolate chip cookies do exist! Yes, a vegan and paleo friendly chocolate chip cookies recipe that will blow your mind and your taste buds! So simple, made with few ingredients, crispy outside, light in texture, and all things delicious!
If at first you don’t succeed, try try again. Story of my life. Our life. Hey. That’s ok, I’m cool with failure. It just means you have something more successful coming. And probably more the reason why I committed to 21 days of junk free June instead 30. Some plans are just meant to be broken, but for good reason. Right?
Which is exactly why I can say that these are definitely the best ever paleo and vegan chocolate chip cookies. No, really!
You see, years ago I made the best ever Dairy free Maple Chocolate Chips cookie recipes. Yep, it’s true! Haha, well at least I thought it was. But here’s the thing, those cookies needed to another allergy friendly upgrade. I was receiving lots of requests for grain free cookies, more egg free cookies, and/or a vegan chocolate chip cookie version. Like whoa, where do I begin? Regardless, I can’t pass up a challenge like that. So in the kitchen I went. For a LONG TIME! 5 batches of tweaking. 5 batches of taste testing with friends, neighbors, and even my hair dresser. Lol, yep, I tip my hair dresser in cookies. Kidding. Kinda.
Alright alright I’m sure you’re wondering how in the world I can make this claim. Oh don’t you worry, I got your answer right here. Mmm k?
Top 10 reasons why these chocolate chip cookies really are the best ever! And why you should make them today. I added that reasoning on for kicks!
- These chocolate cookies are made with less than 10 ingredients.
- Speaking of ingredients, you probably have ALL of these in your pantry already
- Let’s continue with the ingredient love. These vegan chocolate chip cookies are made with REAL ingredients. All simple, real food, no speciality ingredients needed.
- They make an awesome breakfast cookie with coffee. It’s healthy, I promise.
- They are also paleo because I am pretty sure caveman ate these to replenish after running from lions, and tigers, and bears! Oh MY!
- No but really, they are made with paleo friendly and vegan friendly ingredients so that way I am PLEASING every allergy friendly gluten free person. I like that feeling. Mmm k?
- They bake up in 12-15 minutes and make your house smell AMAZING! Unless you altitude and you have to bake them for almost 14 minutes. Le sigh… 4 extra minutes of waiting.
- They are rich in antioxidants and minerals –> hello, I sprinkled dark chocolate in there, maple syrup, and coconut oil. Like whoa, superfood chocolate chips cookies! Okay okay, in all seriousness, these cookie treats actually have mega good nutrients. WINNING!
- They are freezable. In fact, I just pulled out one and reheated it for breakfast. See, I told you they pair well with coffee.
- Not only are the tasty, but they have the perfect crispy out layer and golden brown goodness!
- Oops, I didn’t mean to add this, but so gonna! Um, these cookies ROCK even more if you add in a few tablespoons of chocolate liquor. Just sayin…
Wow, I really didn’t think I’d make it to all 10, but that was easy peasy!
Shall I go on? Ha, kidding.
Ya’ll, my corny Cotter-ness is about to shine. I want to say THANK YOU. Thank you for allowing me to do what I do! Yes, I might have tested these chocolate chip cookies 4-5 times (the struggle is real), but I had the BEST time doing it. I am a major DORK and I adore this job. Creating easy gluten free recipes for you! Tried and true! Whether it be a gluten free allergy friendly version of a classic dish or recipe. Or whether is be creating my own version specifically tailored for you! It’s a passion. All the cozy big hug vibes comin at ya!
Now that that’s off my chest, I can share the recipe. Phew!
Print
The Best Vegan Chocolate Chip Cookies {Paleo}
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Prep Time: 25 -
Cook Time: 12 -14
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Total Time: 35 minutes
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Yield: 15-17 cookies -
Category: dessert -
Cuisine: dessert
Print Recipe
Pin RecipeDescription
Easiest, tastiest, Paleo and Vegan Chocolate Chip Cookies
Ingredients
- 1/3c melted coconut oil or clarified butter
- 1/4 c maple syrup or honey
- 1 tsp Vanilla
- 1 1/2 c fine almond flour (We use Bobs Red Mill)
- 1/2 c tapioca flour (see notes for alternative)
- 1/4 tsp sea Salt
- 1/2 tsp baking soda
- 2 tbsp raw sugar or coconut sugar (optional)
- pinch of cinnamon
- 1/3 c dark chocolate chips (Enjoy Life Foods)
- Optional Add-ins – Cocoa powder, Chocolate liquor optional, extra chopped nuts.
Instructions
- Preheat oven to 350F.
- Melt your coconut oil or butter. Place in bowl and whisk with maple syrup and vanilla.
- Next sift together your almond flour, tapioca, baking soda, and salt. Mix in optional coconut sugar and pinch of cinnamon. *You can use 1/3 c coconut flour if you don’t have tapioca flour. See notes for instructions*
- Gently add the dry batter to your wet ingredient bowl. Mix together. Fold in dark chocolate chips. Let batter sit in fridge for 20 min or longer.
- While that is sitting, line a baking sheet with parchment paper or use a slipmat.
- Scoop on lined baking sheet. Press each scoop flat (just a tad) with palm of had or back of spatula.
- Bake at 350F 12 -14 min (longer at altitude). Check at 10 minutes for doneness. Bottom should be crispy or golden brown.
- Optional sprinkle of cocoa powder if desired.
- Remove and let cool.
- Store in air tight container or freeze for up to 6 months.
- makes 15-16 cookies
Notes
If you use coconut flour vs tapioca flour, the batter doesn’t bind as well but will still bake up nicely! I would add more sugar or maple syrup to even out taste. The shape will just be a little different and the texture. Personally, I like the lighter texture of tapioca flour best. Make sure to COOL completely before removing from baking sheet. Usually bake around 10-14 minutes as well. Check at 10 minutes.
Fun add ins – 1-2 tbsp chocolate liquor or espresso!
Estimated Nutrition per cookie:
130 to 135 calories. 9 grams of fat 11 carbohydrates 1.5 grams of fiber 5 grams of sugar 2.5 grams of protein
Estimated Nutrition Per Cookie
What’s your BEST EVER cookie recipe? Chocolate chip, vegan, whatever….. do you have one? Come on, every one has a go to.
Cheers ya’ll! And pass the milk.. Almond milk please. 😉
Great. Starting my morning craving cookies again. Story of my life. But these are definitely worth it!
that’s a good life. 😉
Oh my word… I need these. Must get restock my almond flour ASAP!!!!! Your list of “10” is great 😀
yes! do it! I’d send you some now if i could. <3
These look so delicious, Lindsay!!! I can’t believe they’re vegan AND paleo!
I can’t believe it myself! LOL!
Oh my goooooodness. These look amazing!
not gonna lie… it was hard to stop eating them. I had to freeze them to stop. LOL!
I adore that you adore this job! And – I adore these cookies – reminds me of some vegan ones we had at a farmers market in NYC a couple of summers ago that I haven’t been able to recreate. One of my daughter’s friends is a vegan and just so happens that she is in the hospital with a horrific brain injury – after the second surgery we are praying hard for recovery – it’s a miracle she made it through that second surgery so when she makes it through am so making her a basket of these! <3
OH friend, I read that on your blog! Your daughter’s friend is in my prayers! Keep me posted. I’ll send cookies too!
I am all for cookies that can double as breakfast!
the best of both worlds!
I’ve never worked with tapioca flour, but with an endorsement like this for these cookies I think I’ll go buy some! They look amazing. I’ll totally take you up on the chocolate liqueur tip too! My best-ever cooke recipe is a chocolate chip bourbon cookie… so yeah… I’m a believer in boozy baking.
I bet your hair dresser loved the tip! I’ve brought baked goods to my hair dresser, my physical therapist, my acupuncturist, my landlord, the softball team… basically anyone who’ll eat ’em. #foodbloggerlife
These look so delicious!! Love that they are egg-free!!
COOKIES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Those look amazing!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I secretly made them for you!
I can not wait to make these Lindsay! I know how hard it is to nail these kind of recipes and I am pumped to enjoy them!
You are so evil showing me these when I’m cookie-less!! They look really good 🙂
Craving cookies now!
Ooh, I want one now! Does the tapioca flour help bind?
Yes, and it definitely gives it a lighter texture. Which i love! Coconut flour works but it’s a bit more gritty and doesn’t hold shape as well. If that makes sense? I know you get this. LOL!
I adore how much you love your job and it totally shines all the time. I’m amazed at how you are just a go getter Lindsay; I’m not quite that way, but I think God has given me the gift of cheering on the people who are super go getters like you.
And the persistence that has to go into food blogging. I just can’t imagine it, but every time y’all tell us about how many times you test a recipe, my respect for the recipes I try and most of all the food bloggers that make these recipes, rises. Because you all are pretty talented and stubborn in a really good way.
Thank you friend. God sure did gift you with encouragement and i am thankful!!
Great recipe! I made these today…they taste good, but are much flatter than yours. I made exactly as written, and did refrigerate them. I’m wondering if let them sit out too long after I scooped them onto the baking sheets?
Guess I’ll have to make them again to find out!
SO glad you liked it! Yes, chilling helps. I also didn’t flatten the cookies all the way and used a slipmat. I think that really helps. Extra crispy outside though, yes?
Hi…I made these again today (I bake at sea level) and didn’t flatten them at all & baked while dough was still pretty cold they came out much less flat! They don’t look like yours, but still delicious! I use coconut oil not ghee
This is a great recipe, thanks for sharing it 🙂
Oh Yes, it’s been hit or miss with the height. Sometimes it depends on the oven. I found butter makes them a tad more fluffy. But either way, they are still crispy! Glad you liked them. Thank you so much for sharing your results with me. It means a lot!
also, are you baking at altitude or sea level?
You really need to become a parent. You have Momma Bear just built right into your genes. Nurturing with a side of chocolate chip cookies.: yes please.
I will ALWAYS be a cookie dough lover. Cookies are absolutely incredible! These bad boys are no exception! 🙂
These ROCK! Thank you so much!
As a note: I didn’t have any coconut oil on hand so I used melted coconut butter.
I also didn’t have tapioca or coconut flour, so instead I used chickpea flour with the almond flour.
The cookies are quite soft and chewy, more on the cake side of cookies probably because of my flour substitution. absolutely DELICIOUS!
OH wonderful!! So glad the substitutions worked. I’ll have to try that next!
Look so delicious!!! I wish to eat all this at the first instant once I see them. Many thanks for sharing these food.
Hi Lindsay,
Oh boy I made these cookies twice. First time with tapioca flour and 2nd time with coconut flour. They both tasted fabulous a couple of minutes after pulling them out from the oven! Lovely crispy outer layer, and slightly soft insides. Perfect cookie I’d say!
One strange thing though.. once cooled and stored in an airtight container, both batches lost their crispiness and became hard – it was a little hard to bite through 😳 any clue what I did wrong?
Oh that is strange. Did you store them in fridge or counter top? And what kind of coconut oil did you use? Refined or unrefined?
I’m determined to figure this out. Haha!
I stored them on the countertop, and used refined coconut oil.
I’ve just made another batch, cooling it on a rack instead of the pan (I’m usually lazy and just let it cool on the pan) + kept it in the airtight box once it cooled. I’m hoping it won’t get hard tomorrow! Will keep you updated 😉
I’m definitely curious, keep me posted!
Hello Lindsay, update here! I haven’t solved the mystery of the hard cookies but thought I should keep you informed… I underbaked the cookies a little (they were just slightly browned) and cooled the cookies on a rack. These seemed to help a little – the cookies still turned hard overnight in an airtight container, but a little less hard than the previous times. I wonder if adding more tapioca flour would help?
Oh no!! Gah, I wonder why. They don’t do that when I cook them. Maybe because I’m at altitude? I would say use less tapioca flour. Or we could try arrowroot flour. So sorry.
Don’t worry about it Lindsay! I’ll use less tapioca flour (or arrowroot) and see how it goes! It could be that I measure the “cups” differently from you too! Maybe you pack the flour while I scoop it into the cups gently and scrape it off? So many factors involved I think! I’m just glad your troubleshooting alongside me ☺️