Name: Paleo Vegan Coconut Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 cup almond flour (finely ground) (Finely ground blanched almond flour gives the best texture.); 1/2 cup coconut flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup coconut oil, melted; 1/4 cup sugar-free sweetener (erythritol or preferred alternative) (Replace with 1/4–1/3 cup maple syrup for a strict paleo version.); 1 teaspoon vanilla extract; 1/2 cup dark chocolate chips (sugar-free if desired) (Choose dairy-free chips to keep it vegan.)

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I remember the first time I baked these Paleo Vegan coconut chocolate chip cookies — warm, coconut-scented air filled the kitchen and the cookies came out tender, slightly chewy, and shockingly simple. They’re a great snack when you want a grain-free, dairy-free treat that still hits the classic chocolate-chip-cookie notes. If you like coconut-forward sweets, you might also enjoy my twist on chocolate chip coconut macaroons for a chewier, more coconut-heavy option.

Why you’ll love this dish

This cookie blends two pantry powerhouses: almond flour for a soft crumb and coconut flour for structure and subtle coconut flavor. They’re quick to mix (no chilling required), naturally vegan if you use dairy-free chocolate chips, and suit paleo-ish or low-carb eating when you pick sugar-free sweeteners. These are perfect for afternoon cravings, packing in lunchboxes, or serving at a brunch where someone needs a grain-free dessert.

“Perfectly tender edges, coconut aroma, and not too sweet — a guilt-free classic that disappears fast.”

If you’re comparing gluten-free options for a family gathering, this recipe sits nicely alongside other warm, homey cookies like my gluten-free oatmeal chocolate chip cookies.

Step-by-step overview

Before you start: this recipe comes together in three bowls (dry, wet, and chip-fold), takes about 15 minutes of hands-on time, and bakes in 10–12 minutes. You’ll melt coconut oil, whisk wet and dry separately, combine to a soft dough, fold in chips, scoop, and bake until the edges are just turning golden. No eggs, no butter, and no rolling required.

What you’ll need

1 cup almond flour (finely ground)
1/2 cup coconut flour
1/2 cup coconut oil, melted
1/4 cup sugar-free sweetener (erythritol or preferred alternative)
1/2 cup dark chocolate chips (sugar-free if desired)
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt

Notes and substitutions:

Almond flour: finely ground blanched almond flour gives the best texture. For a nut-free swap, try sunflower seed flour but see the FAQ for an important tip about color and flavor.
Sweetener: erythritol works for keto-friendly results; replace with 1/4–1/3 cup maple syrup for a strict paleo version (reduce melted oil by 1–2 tablespoons if using syrup).
Chocolate chips: choose dairy-free chips to keep it vegan.

How to prepare it

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk the almond flour, coconut flour, baking soda, and salt until evenly mixed.
In a separate bowl, combine the melted coconut oil, sweetener, and vanilla extract. Stir until smooth.
Add the wet mixture into the dry ingredients. Stir with a spatula until the dough comes together; it will be slightly sticky and holds shape when scooped.
Fold in the chocolate chips so they’re evenly distributed.
Use a tablespoon to portion the dough onto the prepared sheet, spacing cookies about 2 inches apart.
Bake 10–12 minutes, until the edges are just turning golden — the centers will set as they cool.
Let cookies rest on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

Quick technique tip: press a few extra chips into the tops right after they come out of the oven for a bakery-style look.

Best ways to enjoy it

Serve warm with a cold glass of almond milk or a robust cup of coffee to balance the coconut and chocolate. For a brunch bar, offer alongside fresh berries and Greek or coconut yogurt for a contrast in textures. If you want a dessert plate, pair two cookies with a scoop of coconut milk ice cream and a sprinkle of toasted coconut.

Keeping leftovers fresh

Store cooled cookies in an airtight container at room temperature for up to 3–4 days. For longer life, refrigerate up to 10–14 days — the fridge firms almond-flour cookies and keeps them from turning too soft. Freeze in a single layer on a tray until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in a 300°F oven for 5–7 minutes.

Pro chef tips

Measure almond flour by spooning it into your cup and leveling — don’t pack it, or the cookies will be dense.
If your dough feels crumbly, add 1–2 teaspoons of water or melted coconut oil until it holds together.
For an even bake, rotate the sheet halfway through baking and avoid overcrowding.
Want crisp edges and chewy centers? Bake on a light-colored baking sheet and remove at the lower end of the time range.
For contrast in flavors and textures, I sometimes riff off techniques I use for my gingerbread white chocolate cookies—a small change in bake time or add-ins shifts the whole profile.

Creative twists

Citrus-kissed: add 1 teaspoon of orange zest and swap half the chips for chopped toasted almonds.
Nut-free: try sunflower seed flour (see FAQ for a caution about color). Add 1–2 tablespoons of tapioca starch if the dough seems too loose.
Spiced chocolate: stir in 1/2 teaspoon cinnamon and a pinch of cayenne for a warm, complex bite.
Double coconut: fold in 2 tablespoons of shredded unsweetened coconut and top with a few flakes before baking.
If you want a richer cookie, swap 2 tablespoons of coconut oil for melted coconut butter.

Before the FAQs, here’s a quick visual placeholder:

Your questions answered

Q: How long does this recipe take from start to finish?
A: About 25–30 minutes total — 10–15 minutes prep (mixing and scooping) and 10–12 minutes baking per sheet. Cooling adds another 10–15 minutes if you want fully set cookies.

Q: Can I make these without almond flour (nut-free)?
A: Yes — sunflower seed flour can be used 1:1 for almond flour, but be aware the cookies can turn slightly green when sunflower seed flour reacts with baking soda; it’s harmless and purely cosmetic. If that worries you, use blanched almond flour or omit the baking soda and add 1/4 teaspoon cream of tartar instead.

Q: Is this truly paleo and vegan?
A: It’s vegan if you use dairy-free chocolate chips and a plant-based sweetener. For strict paleo, avoid erythritol and use maple syrup or coconut sugar (adjust wet/dry balance). Erythritol/keto sweeteners are common in paleo-ish recipes but not in traditional paleo diets.

Q: Can I make the dough ahead of time?
A: Yes — refrigerate the formed dough balls on a tray for up to 24 hours and bake straight from the fridge, adding 1–2 minutes to the bake time. You can also freeze unbaked scoops for up to 3 months and bake from frozen, adding several minutes to the bake time.

Q: My cookies were crumbly — what went wrong?
A: Most often that means the dough was too dry or the almond flour was packed. Mix in 1 teaspoon of water or another 1/2 teaspoon melted coconut oil at a time until the dough holds. Also ensure you measured flours correctly.

Conclusion

If you want extra inspiration for paleo-style chocolate chip cookies (with a vegan option), check Bakerita’s well-tested take on Paleo Chocolate Chip Cookies (with a Vegan Option) for technique ideas and flavor swaps. For another detailed spin with vegan and keto alternatives, see Texan Erin’s guide to Perfect Paleo Chocolate Chip Cookies (vegan / keto options) — both sites are great references when you want to adapt texture or sweetness levels.