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Paleo Vegan Chocolate Chip Cookies

These grain-free, dairy-free, and easily made sugar-free cookies provide a tender, buttery crumb with dark chocolate pockets and a chewy center, perfect for any snack or treat.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Paleo, Vegan
Calories: 130
Ingredients Method Notes

Ingredients
  

Dry 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
Wet Ingredients
  • 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
Mix-in
  • 1/2 cup dark chocolate chips (sugar-free if desired) chop larger bars for melty pockets

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk the almond flour, coconut flour, baking soda, and salt until evenly combined.
  3. In a separate bowl, mix the melted coconut oil, sweetener, and vanilla extract until smooth. Stir longer to dissolve granular sweetener.
  4. Pour the wet mixture into the dry ingredients and stir with a spatula until the dough comes together; it should be slightly sticky.
  5. Fold in the chocolate chips until evenly distributed.
Baking
  1. Use a tablespoon to portion the dough onto the prepared baking sheet, spacing cookies about 2 inches apart. Flatten each mound slightly.
  2. Bake for 10–12 minutes, watching for light golden edges. The centers will soften and firm as they cool.
  3. Let cookies rest on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

Notes

If you want chewier centers, remove cookies at 10 minutes; for firmer cookies, give them the full 12. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 10 days.