Words on a screen can’t even begin to express how good these are. Seriously. They’re my absolute favorite cookies ever. They’re delicious and full of simple great ingredients and just happen to be paleo and vegan.
I got some inspiration from Rachel Mansfield, the QUEEN of healthy baking. (Shoutout to Rachel for helping make all my sweet-tooth, health-nut dreams come true). She has a great vegan cookie recipe, but I’ve tweaked the recipe a bit to better fit my dietary needs. I’ve made these probably half a dozen times and I’m finally convinced they’re perfect. The greatest cookie. EVER.
Ingredients deets: I love Bob’s Red Mill almond flour + Nutiva’s coconut flour. These are awesome paleo flours that pack nutrients with great texture. I always use Trader Joe’s creamy salted cashew butter, but if you don’t have a TJ’s near you, this Crazy Richard’s one is also great. You can sub almond butter or peanut butter, but cashew butter is no doubt the best for this recipe because of its extra creamy taste and texture. And you can melt regular coconut oil, but I always use this Nature’s Way liquid coconut oil from Amazon because it makes a crazy difference in the texture of the cookies. It just seems to mix and bake better. And as far as chocolate goes, I always use Enjoy Life dark chocolate chips because they’re dairy free, relatively low in sugar, and yet still creamy and melty and delicious. If I’m making them for other people, I always just use 2/3 cup of the chocolate chips. But if I’m making them for myself, I love to use Terrasoul cacao nibs instead because they have no sugar at all so it helps cut the sugar content down. And I use a little himalayan pink salt inside the cookies, but then I top them with these crystal flakes.
- 2/3 cup dairy-free chocolate chips
- Preheat oven to 350.
- Combine almond flour, coconut flour, baking powder, and a little salt in a bowl. Mix well.
- Combine wet ingredients (cashew butter, coconut oil, maple syrup, and vanilla extract) in a separate bowl. Mix well.
- Slowly pour dry ingredients into the wet, mixing evenly.
- Add the chocolate chips
- Ball dough into 24 small cookies and place on non-stick baking sheets.
- Refrigerate for 15 minutes.
- Because these ingredients don't rise and spread, you'll want to flatten and shape them to your liking. (I usually just press them down a little with the palm of my hand to get that flat rounded shape.)
- Bake for 11-13 minutes. Don't look for that golden brown the way you normally would- these can overcook and dry out and you want them doughy.
- While still hot, sprinkle a little more salt on top.
I usually eat a couple immediately after they come out of the oven (because try NOT to), but then stick the rest in the freezer. I love having these on hand at any time because I really haven’t been able to find a more satisfying, nutritious treat for my sweet tooth. They’re actually delicious straight out of the freezer (a bit like frozen cookie dough), but you can also pop them in the microwave for 60 seconds if you love them ooey and gooey.
So so so good. And most importantly, loaded with good nutrition and quality ingredients. With 5 grams of protein and only 6 grams of sugar per cookie, it’s an indulgence you can feel good about.
|| For an even healthier option, sub 3 tbsp coconut nectar & 2 tbsp + 1 tsp maple syrup, and replace chocolate chips with 1/4 cup cacao nibs. Coconut nectar has a lower glycemic index than maple syrup and cacao nibs are completely sugar free, so you’ll reduce the impact on blood sugar while still maintaining the sweet flavor. ||
Whether you’re paleo, or you’re vegan, or you eat allll the meat and dairy and grains, you’ll love them.
Seriously, try them. Now. And tag #molliemasoneats with your raving review.