Paleo Vegan Coconut Chocolate Chip Cookies
Tender, slightly chewy Paleo Vegan coconut chocolate chip cookies made with almond and coconut flour. These simple, grain-free treats are perfect for snacking or dessert.
Ingredients
Dry 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
Wet Ingredients
- 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
Add-ins
- 1/2 cup dark chocolate chips (sugar-free if desired) Choose dairy-free chips to keep it vegan.
Instructions
Preparation
- 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 hold 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.
Baking
- Bake for 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.
Notes
If you want a richer cookie, swap 2 tablespoons of coconut oil for melted coconut butter. To enjoy, serve warm with a glass of almond milk or coffee.