THE BEST CHOCOLATE CHIP COOKIES (paleo +vegan +keto)

These might seriously be the most delicious cookies I’ve ever tasted.  They are my go-to for every potluck and they are always devoured!  Even people who eat “real” cookies (made with wheat flour, dairy, and sugar) love them.  Trust me, they are a hit.  With super simple and minimal ingredients, they’re so easy to throw together, too.

When I’ve made paleo and vegan chocolate chip cookies in the past, they never have that same moist, chewy texture I was looking for.  But these definitely do!

Just throw all of dry ingredients in a bowl, and mix together until well-combined.

 

Then add the wet ingredients and mix until well-combined.  The mixture should be pretty crumbly, but once you roll them into balls, it should stick together.  You can fold in the chocolate chips at this point, too.

 

 

There’s already very minimal sweetener in this, but if you’re looking to make these keto-friendly, you can leave out the sweetener entirely.  Just let them sit a bit longer (another 10-15 minutes or so) after you bake them to let them firm up.  You can also leave out the chocolate chips, as pictured below, and they’re still pretty yummy!

My patience is always tested (and pretty much always fails!) when I pull these babies out of the oven to let them cool down.  Fresh out of the oven chocolate chip cookies are my vice, and I can’t help but to sneak a taste.

 

 

This recipe is in my free recipe book along with 9 other delicious paleo + vegan, gut-friendly creations.

If you try these, I’d love to hear how they turned out!

 

THE BEST CHOCOLATE CHIP COOKIES (paleo +vegan +keto)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 12
Ingredients
Instructions
  1. Preheat oven to 350º.
  2. Mix together almond meal, sea salt, and cinnamon.
  3. Add the melted coconut oil, sweetener, and vanilla, until well-combined.
  4. Gently fold in the chunks of the chocolate bar or chocolate chips.
  5. Form the mixture into little balls, and lightly flatten onto a parchment-lined cookie sheet.
  6. Bake for 12 minutes, or until cookie edges begin to brown.
  7. Remove from the oven, and let cool for 10 minutes, then dig in!

 

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2 replies
  1. Alyssa Barberio
    Alyssa Barberio says:

    Hi I tried the recipe, and although the taste was ok… majority of the cookies crumbled into sand pieces before or as soon as they hit the mouth. I followed exact instructions.. did this occur with you?
    I am thinking maybe next time to add a thick incredient like almond butter to bind the ingredients together.

    Reply
    • Amanda Carneiro
      Amanda Carneiro says:

      Alyssa, I’m sorry to hear that! I’ve made these so many times and they don’t crumble. What kind of sweetener did you use? Also, did you let them sit and cool for at least 15 minutes? They firm up once they cool down.

      Reply

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