If you were looking for a good vegan chocolate chip cookie recipe that’s also paleo, then your search is over :p  These lightly crunchy vegan chocolate chip cookies are so deliciously healthy and make for a perfect, quick snack that you don’t have to feel guilty about.

Don’t get me wrong, they are sweet and there is coconut sugar involved but these are a lot less evil than what you’re probably used to. These tasty chocolate chip cookies are vegan, gluten-free, refined sugar-free and so easy to make. That’s right! no eggs, no flour, no butter.

How?

Instead of eggs I used flax eggs which are super easy to prepare. You just need to mix 1 tbsp flax meal with 2 1/2 tbsp water et voila you got yourself a vegan egg substitute. How cool is that? Instead of butter I used room temperature coconut oil, and for the flour I used almond flour, a gluten free flour blend and tapioca flour. Other ingredients: cashew butter, maple syrup and unsweetened chocolate chips.

How to preserve the light color?

With many vegan paleo cookies it is hard to preserve the traditional light look of chocolate chip cookies due to the unconventional ingredients. In many of my previously tested recipes the cookies tend to be on the darker side when using nut butters, coconut sugar etc.

For this recipe however I was able to avoid that. So here are the key ingredients to bake a healthy version of a classic chocolate chip cookie but still preserve the look and feel:

• golden flax meal for the vegan flax egg
• cashew butter for the nut butter
• golden coconut sugar

Having said that, you can use regular flax meal, coconut sugar and any other nut butter as well. If you don’t mind the color, no reason to go out of your way to get these ingredients.

Now that you know how to make these deliciously easy cookies, there is no reason not to start baking right away 🙂 If you can spare the half hour or so it takes to whip these up, your kids, friends, and family will thank you for it.

Please let me know how the recipe turns out in the comments below or as a review. Excited to see your results as well. Tag @delight.fuel on your Instagram.

Other cookie recipes:

• Peanut Butter Oatmeal Cookies
• Almond Butter Cookies
• Cinnamon Buckwheat Cookies

Vegan Paleo Chocolate Chip Cookies

Yield: 12-15 cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

These lightly crunchy vegan chocolate chip cookies are so deliciously healthy and make for a perfect, quick snack that you don't have to feel guilty about.

4.7 Stars (5 Reviews)

Print

Ingredients

• 1 cup almond flour
• ¼ cup gluten-free flour
• ¼ cup arrowroot flour (or tapioca flour)
• 3 tbsp maple syrup
• ¼ tsp himalayan salt
• ¼ cup coconut oil (not melted)
• 3 tbsp coconut sugar (golden if possible)
• ¼ cup smooth cashew butter* (or any other nut butter)
• 1 golden flax egg (2 ½ tbsp water, 1 tbsp golden flax meal)
• ½ tsp baking soda
• ½ cup chocolate chips (unsweetened or stevia sweetened)

Instructions

Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

Prepare your flax egg by mixing water and flax meal. Let sit for about 10 minutes.

In a bowl add arrowroot flour, almond flour, baking soda, and salt. In a separate bowl mix together the cashew butter and coconut oil with an electric mixer. Add coconut sugar, maple syrup and mix for about 2 minutes until smooth. Add in the flax egg and mix until combined.

With a spatula stir in the flour mix until a sticky dough forms. Fold in chocolate chips until combined. Scoop dough onto the baking sheet with a medium sized cookie scoop. Make sure to place the dough scoops 1-2 inches apart since they will spread.

Bake in the oven for 12-15 minutes until edges begin to brown. Remove from oven, wait 2-3 minutes for them to cool a bit and then transfer onto a rack to cool completely.

Notes

*the darker the nut butter, the darker the cookies

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lily's vegan chocolate chips