The BEST Paleo Chocolate Chip Cookies (Vegan, Keto)
This Paleo Chocolate Chip Cookies Recipe will brighten up any day! These cookies are sweet, salty, buttery (with no butter!), and amazing with a glass of cold almond milk. Sweetened only with stevia, these low-carb cookies are a must for sharing at home or with friends.
This post was originally published on March 23rd, 2020.
❤️ Why you will love this recipe
- Easy: It’s really similar to making traditional chocolate chip cookies. Make the cookie dough, roll it into balls, press them down a little on a cookie sheet, and bake!
- Quick: These paleo-friendly chocolate chip cookies are ready in 40 minutes!
- Delicious: This is the real deal. They are sweet, and chocolatey and have the perfect texture. Seriously, they are the best chocolate chip cookies (and also healthy!).
- Wholesome ingredients: There’s no wheat flour or cane sugar here! These gluten free chocolate chip cookies are made with nuts, seeds, stevia or coconut sugar, coconut oil, vanilla, chocolate, and baking powder. These simple ingredients make incredibly good chocolate chip cookies.
- Great for sharing: They’re not just for people on a paleo diet! This great recipe is ideal for vegans, and also low-carb or keto dieters as well. They only have 6g net carbs each!
- Freezer-friendly: Make a double batch and freeze half so you always have perfect paleo chocolate chip cookies on hand. Such a good hack for sticking to your food goals!
🗝️ Key Ingredients & Substitutions
- Almond flour: Skip the all-purpose flour and go with almonds! They have healthy fats and are so much better for you than plain white flour. Feel free to substitute almond meal or ground almonds instead. I don’t recommend using coconut flour in place of the almond flour. They are two completely different flours.
- Sugar or sweetener: I prefer to use a stevia erythritol blend as it’s low-carb. Coconut sugar is also paleo-friendly and can be used, or even another paleo sweetener that has a 1:1 ratio with sugar. Avoid using white sugar as it isn’t allowed on the paleo diet.
- Baking powder and bicarbonate soda: We don’t add eggs in this recipe so these two leavening ingredients help the cookies to be a little less dense.
- Flaxseed meal and warm water: This is how you make a flax egg! It’s a great binder for vegan cookies.
- Coconut oil: You can use grass-fed butter in place of the coconut oil if desired. They will no longer be vegan.
- Chocolate chips: Use paleo-friendly chocolate chips to keep this recipe paleo. It can be difficult to find them at the grocery store, but there are some great options online like Lily’s Chocolate Chips. You can also use vegan or keto chocolate chips as necessary, or another kind of chocolate chopped into chunks.
- Sea salt: Just a little salt makes all of the other flavors pop!
- Vanilla extract: For a little extra warmth and to emphasize the sweetness, vanilla extract is the perfect ingredient. Omit it if you don’t have any on hand.
🥣 How to make this Paleo Chocolate Chip Cookie Recipe
1. Preheat the oven to 160°C/320°F.
2. Mix the flaxseed meal and warm water together & set it aside. This is called a flax egg, which is a great substitute for a regular egg.
3. In a large bowl, mix all of the dry ingredients together.
4. Melt coconut oil if needed, and then add melted coconut oil, vanilla extract, and flaxseed meal water (i.e. the wet ingredients) to the dry ingredients. Mix well.
5. Fold the chocolate chips into the large mixing bowl.
6. Make 2-3 inch balls with the cookie dough. You can pinch the dough with your fingers or use a medium cookie scoop.
7. Place on a parchment paper lined large baking sheet or sheet pan.
8. Press down on the cookies so that they’re a little flatter. They will expand a bit but you don’t want them to be too thick in the middle or they won’t cook properly.
9. Bake for 25-30 minutes, or until they are a golden color with crispy edges.
10. Allow the almond flour chocolate chip cookies to cool completely before lifting them off of the parchment paper. They will be super soft. Allowing them to cool will help them hold together perfectly.
🫙 Storage Instructions
Allow the cookies to cool completely to room temperature and then store these paleo cookies in an airtight container on the counter for up to 5 days. You can also freeze them in an airtight container or freezer bag for up to 3 months. Thaw them completely before consuming them.
🪄 Recipe Notes & Tips
- Make sure the cookies are cool before lifting them: They will be very soft when they’re warm but they firm up nicely after a few minutes.
- Try different chocolates: I like white, milk, or dark chocolate chips (dairy-free, of course!). You can use chocolate chips or cut up a bar into chocolate chunks.
- Add in some nuts: Nuts like walnuts, almonds, macadamia nuts, or peanuts are great in these cookies!
- Grain-free flours: Stick to almond flour for this recipe. I haven’t tested it with other flours and can’t guarantee the quality would be the same.
😋 More easy recipes you will love:
- Vegan Double Chocolate Chip Cookies
- Gluten Free Cupcakes (with almond flour)
- Paleo Air Fryer Chicken Thighs
- Whole30 Naked Chicken Tenders
- Paleo Greek Stuffed Tomatoes
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📖 Recipe
Easy Paleo Chocolate Chip Cookies
Ingredients
- 2 tbsp flaxseed meal
- 5 tbsp warm water
- 200 g 2 cups almond flour (or ground almonds)
- 105 g 1/2 cup stevia erythritol, or coconut sugar
- 1.5 teaspoons baking powder
- 1 teaspoon bicarbonate soda
- 1/2 teaspoon salt
- 90 g 6.5 tablespoons coconut oil, melted
- 1/2 teaspoon vanilla extract
- 100-125 g 1-1.25 cups chocolate chips (use paleo/vegan/keto chocolate chips as necessary or add chopped chocolate of choice)
Instructions
- Preheat the oven to 160°C/320°F.
- Mix the flaxseed meal and warm water together & set it aside.
- In a large bowl, mix the almond flour, erythritol, baking powder, bicarbonate soda, and salt together.
- Add melted coconut oil, vanilla extract, and flaxseed meal water to the dry ingredients. Mix well.
- Fold the chocolate chips into the large mixing bowl.
- Make 2-3 inch balls with the cookie dough. You can pinch and roll the dough with your fingers or use a medium cookie scoop.
- Place on a parchment paper lined large baking sheet or sheet pan.
- Press down on the cookies so that they’re a little flatter. They will expand a bit but you don’t want them to be too thick in the middle or they won’t cook properly.
- Bake for 25-30 minutes, or until they are a golden color with crispy edges.
- Allow the almond flour chocolate chip cookies to cool completely before lifting them off of the parchment paper. They will be super soft. Allowing them to cool will help them hold together perfectly.
Notes
- Make sure the cookies are cool before lifting them: They will be very soft when they're warm but they firm up nicely after a few minutes.
- Try different chocolates: I like white, milk, or dark chocolate chips (dairy-free, of course!). You can use chocolate chips or cut up a bar into chocolate chunks.
- Add in some nuts: Nuts like walnuts, almonds, macadamia nuts, or peanuts are great in these cookies!
- Grain-free flours: Stick to almond flour for this recipe. I haven't tested it with other flours and can't guarantee the quality would be the same.
