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’s super doughy chocolate chip cookies. (If you haven’t checked out her blog, she is the QUEEN of healthy baking. Shoutout to Rachel for helping make all my sweet-tooth, health-nut dreams come true). But I’ve tweaked the recipe a bit. I’ve made these probably half a dozen times and I’m finally convinced they’re perfect. The greatest cookie. EVER.
The ingredients you’ll need (& links to the ones I used):
Paleo and Vegan Chocolate Chip Cookies
- 2 + 2/3 cup almond flour
- 1/3 cup coconut flour
- 1/2 tbsp baking powder
- Himalayan pink salt
- 1/3 cup cashew butter
- 4 tbsp liquid coconut oil
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 2/3 cup dark 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.
xoxo, Mollie Mason