Name: Paleo Vegan Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1 cup almond flour (finely ground) (gives structure and moisture); 1/2 cup coconut flour (absorbs liquid and keeps cookies from spreading too much); 1/2 teaspoon baking soda (for gentle lift); 1/4 teaspoon salt (balances sweetness); 1/2 cup coconut oil, melted (use refined if you prefer less coconut aroma); 1/4 cup sugar-free sweetener (erythritol or preferred alternative) (adjust to taste); 1 teaspoon vanilla extract (enhances the chocolate flavor); 1/2 cup dark chocolate chips (sugar-free if desired) (chop larger bars for melty pockets)

I still remember the first time I swapped out butter and white flour for almond and coconut — these cookies kept their snap, chocolate pockets, and slightly chewy center, and every bite felt like a small, clean indulgence. These Paleo Vegan Chocolate Chip Cookies are grain-free, dairy-free, and easily made sugar-free, so they’re perfect for snack boxes, lunchboxes, or a weekend treat. If you enjoy bolder cookie experiments, try the cheesecake-stuffed chocolate chip cookie idea for an extra-special batch.

Why you’ll love this dish

Almond flour gives these cookies a tender, buttery crumb without gluten, while coconut flour soaks up moisture and adds a mild coconut note. The recipe is quick — about 10 minutes active time plus baking — and uses pantry staples, making it ideal for last-minute cravings or a healthy bake sale contribution. Because they’re paleo and vegan, they’re also a reliable option for guests with multiple dietary needs.

“Lightly crisp at the edges, slightly soft in the middle — a perfect everyday cookie that fits my paleo lifestyle.” — a reader review

These cookies also make a great base for seasonal swaps; for example, you can riff on them like a fall-friendly pumpkin version such as the gluten-free pumpkin chocolate chip cookies.

How this recipe comes together

Overview: you’ll mix the dry almond and coconut flours with baking soda and salt, whisk the melted coconut oil with sweetener and vanilla, then fold wet into dry until a slightly sticky dough forms. Stir in chocolate chips, scoop onto a lined sheet, and bake 10–12 minutes until edges color. Rest briefly on the sheet, then cool on a rack so the centers finish setting — simple and forgiving.

What to expect as you bake:

Dough that’s slightly sticky but scoopable — not a loose batter.
Cookies that feel soft straight from the oven; they firm up while cooling.
A short bake time; watch the edges for a light golden hue to avoid overbaking.

Gather these items

1 cup almond flour (finely ground) — gives structure and moisture.
1/2 cup coconut flour — absorbs liquid and keeps cookies from spreading too much.
1/2 cup coconut oil, melted — use refined if you prefer less coconut aroma.
1/4 cup sugar-free sweetener (erythritol or preferred alternative) — adjust to taste.
1/2 cup dark chocolate chips (sugar-free if desired) — chop larger bars for melty pockets.
1 teaspoon vanilla extract — enhances the chocolate flavor.
1/2 teaspoon baking soda — for gentle lift.
1/4 teaspoon salt — balances sweetness.

Notes and substitutions:

If you’re not strictly sugar-free, replace erythritol with 1/4 cup coconut sugar or maple syrup (if using liquid sweetener, reduce oil slightly and expect a softer cookie).
For a nuttier crunch, toast the almond flour lightly before measuring.
Want a pumpkin twist? Consider the inspiration behind these pumpkin chocolate chip cookies to guide spice additions.

Step-by-step instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, whisk the almond flour, coconut flour, baking soda, and salt until evenly combined.
In a separate bowl, mix the melted coconut oil, sweetener, and vanilla extract until smooth. If your sweetener is granular, stir a little longer to dissolve.
Pour the wet mixture into the dry ingredients. Stir with a spatula until the dough comes together; it should be slightly sticky and hold shape when scooped. Add a splash of water or more oil if it seems too dry, a teaspoon at a time.
Fold in the chocolate chips so they’re evenly distributed.
Use a tablespoon to portion the dough onto the prepared baking sheet, spacing cookies about 2 inches apart. Flatten each mound slightly with the back of the spoon — these won’t spread much on their own.
Bake for 10–12 minutes, watching for the edges to turn a light golden color. The centers will look soft but will firm up as they cool.
Let cookies rest on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

Timing tip: If you want chewier centers, remove at 10 minutes; for firmer cookies, give them the full 12.

Best ways to enjoy it

These cookies are lovely on their own with coffee, but they also play well with:

A scoop of coconut whipped cream and fresh berries for a light dessert.
Paired with a nut milk latte or unsweetened iced almond milk for snack time.
Crumbled over dairy-free vanilla ice cream for a quick sundae.
For a nut-forward pairing, try them alongside a batch of chocolate chip pecan cookies at a cookie exchange — the textures complement each other nicely.

How to store & freeze

Short-term: Store cooled cookies in an airtight container at room temperature for up to 3 days. Add a paper towel to absorb any extra moisture.
Refrigeration: For longer freshness (up to 10 days), keep them chilled in an airtight container. Bring to room temperature before serving for best texture.
Freezing: Freeze baked cookies in a single layer on a sheet pan, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm for 5–8 minutes at 300°F (150°C) to refresh.
Food safety: Let cookies cool completely before sealing to avoid condensation and sogginess.

Pro chef tips

Measure flours accurately: Spoon almond flour into the cup and level it off. Packed almond flour yields dense cookies.
Melt coconut oil but don’t let it get hot; too-warm oil can make the sweetener clump. Cool slightly before mixing.
If your dough feels crumbly, add a teaspoon of water or an extra half teaspoon of oil until it holds. If it’s too wet, stir in a tablespoon more almond flour.
Use a cookie scoop or tablespoon for even sizing so cookies bake uniformly.
For shiny, crackled tops, press with a damp hand before baking.
For more texture swaps and oat-forward ideas, check out this oatmeal coconut chocolate chip cookie that inspired some mix-in choices.

Creative twists

Nut and seed mix: Fold in chopped toasted pecans or walnuts for crunch.
Sea salt and orange: Finish with flaky sea salt and orange zest for a bright contrast.
Cinnamon-chocolate: Add 1/2 teaspoon ground cinnamon and swap half the chocolate chips for chopped dark chocolate.
Tahini swirl: Dollop a little tahini on top before baking and swirl with a toothpick for a sesame note.
Maple-coconut: Use 3 tablespoons maple syrup in place of dry sweetener and reduce oil by 1 tablespoon; expect a chewier texture.

Helpful answers

Q: How long does this dough last in the fridge?
A: Shaped dough balls will keep in an airtight container for up to 48 hours in the fridge. If you store unbaked dough, let it sit at room temperature 10–15 minutes before baking to take the chill off.

Q: Can I make these nut-free?
A: Almond flour is central to the texture. To make nut-free, you’d need a blend of seed flours (sunflower or pumpkin seed, plus a bit more binder) and more testing; results will differ from the almond-based original.

Q: I don’t have coconut flour — can I omit it?
A: Coconut flour absorbs a lot of liquid. If you omit it, increase almond flour to 1 1/4 cups and expect a slightly different crumb and spread. Start conservatively and adjust with small additions of flour or liquid.

Q: Are these safe for kids?
A: Yes — they’re free from dairy and eggs if you follow the recipe. If using sugar-free chocolate chips, check age-appropriate sweetener guidance and avoid sugar alcohols for very young children.

Q: Can I use melted butter instead of coconut oil?
A: That would make the recipe non-vegan. If you’re not avoiding dairy, melted butter works and will give a richer flavor; swap 1:1.

Conclusion

If you want more paleo vegan cookie inspiration, this Best Chewy Chocolate Chip Cookies {Paleo + Vegan} offers a similar chewy approach with slightly different ratios and mix-ins. For a thicker, chewier profile that still fits vegan and paleo lines, try this Thick & Chewy Vegan Paleo Chocolate Chip Cookies recipe for comparison and technique ideas.