Here they are: the Ultimate Soft and Chewy Paleo Vegan Chocolate Chip Cookies! There are only 8 ingredients to this recipe and they are grain free, egg free, oil free and naturally sweetened. This makes them a wonderful option for those wanting or needing to avoid certain ingredients.
As mentioned in the notes of the recipe, they are best served and consumed the same day they are made. They tend to become too soft and crumbly when stored. However, when consumed the same day they are made – they are awesome! They make a great afternoon snack, dessert after dinner, etc…
- cup One blanched almond flour I use Honeyville brand
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/4 cup unsweetened shredded coconut
- 1/4 cup applesauce
- 1/8 cup maple syrup
- 1 tablespoon coconut sugar
- 1 teaspoon vanilla extract
- 1/4 cup chocolate chips (I like Enjoy Life dairy and gluten free)
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper.
In a medium mixing bowl, add almond flour, salt, baking soda, coconut sugar and shredded coconut and whisk together until all the lumps are gone.
Add the applesauce, maple syrup and vanilla and mix well.
Add chocolate chips and mix until well combined. This is a wet batter, but if it seems too wet, add some almond flour (maybe 1-2 tablespoons).
Using a small ice cream scoop, scoop onto the prepared baking sheet. These cookies do not spread, so using your hand press cookies down keeping round shape. Add a few more chocolate chips to the tops, if desired.
Bake for 12-14 minutes until slightly browning at edges. Let cool before serving.
Notes: These cookies are delicious; however, due to the nature of the ingredients, they do not keep well as they become very soft and crumbly when stored. They would be great as an afternoon snack, made before dinner for dessert, etc...
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