Paleo Vegan Chocolate Chip Cookies
Indulge in guilt-free decadence with these Paleo Vegan Chocolate Chip Cookies, a delightful fusion of wholesome ingredients and irresistible flavor. Made with nutrient-rich almond and coconut flours, these cookies are perfectly soft, chewy, and completely grain-free. Naturally sweetened with maple syrup and studded with Paleo-friendly vegan chocolate chips, each bite offers the perfect balance of sweetness and indulgence. Coconut oil gives them a luscious texture, while a splash of almond milk ensures they stay moist. Ready in under 30 minutes, these cookies are not only easy to make but are also gluten-free, dairy-free, and Paleo-compliant, making them an ideal treat for a wide range of dietary lifestyles. Perfect for sharing or enjoying as a solo snack, these treats embody simplicity and satisfaction with every bite.
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Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Sea salt
- 0.25 cups Coconut oil (melted and cooled)
- 0.25 cups Maple syrup
- 1 teaspoons Vanilla extract
- 2 tablespoons Unsweetened almond milk
- 0.5 cups Vegan chocolate chips (Paleo-friendly)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2
In a large mixing bowl, combine the almond flour, coconut flour, baking soda, and sea salt. Mix well to evenly distribute the dry ingredients.
Step 3
In a separate bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and almond milk until smooth.
Step 4
Pour the wet ingredients into the dry ingredients and stir until a thick, sticky dough forms.
Step 5
Gently fold in the vegan chocolate chips until evenly distributed throughout the dough.
Step 6
Using a cookie scoop or a tablespoon, scoop the dough and place it onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
Step 7
Flatten each cookie slightly with your fingers or the back of a spoon to form a cookie shape, as these cookies won't spread much during baking.
Step 8
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Avoid overbaking to keep them soft and chewy.
Step 9
Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Step 10
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
| Serving size | (485.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2450.8 |
| Total Fat 194.0g | 0% |
| Saturated Fat 87.8g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 1250.3mg | 0% |
| Total Carbohydrate 168.4g | 0% |
| Dietary Fiber 42.7g | 0% |
| Total Sugars 101.7g | |
| Protein 52.2g | 0% |
| Vitamin D 11.0IU | 0% |
| Calcium 548.2mg | 0% |
| Iron 15.8mg | 0% |
| Potassium 515.7mg | 0% |
Source of Calories