The Best Paleo and Vegan Chocolate Chip Cookies – These scrumptious cookies are simply delicious, and they’re accommodating to both paleo and vegan diets.
Would you believe this recipe has been on the blog for about eight years??
I posted this back in March of 2013, and it shot up to the number one spot for many moons. That was not without good reason, but it still surprised me!
Shortly after the popularity surge, I created a video for the blog (below). I was quite nervous to make the video, as it was Oatmeal with a Fork’s debut!
My husband and I hired a couple of acquaintances that were in the video making business, and the main guy directed me to begin by walking forward from the sink. He seemed to have a particular vision that didn’t quite match what I had in mind, but I went with it.
The result is a bit cheesy, particularly the sink walk, but I’m happy to have a tutorial to show you!
These paleo chocolate chip cookies are unique in that they appeal to many eaters, including those who are vegan, gluten-free, grain-free, and lower sugar.
There are no eggs or dairy needed, but they have a buttery, modestly sweet taste that’s complimented perfectly by the dark chocolate.
I like to add a little cinnamon, but that is optional.
Chop up your favorite dark chocolate bar as an add-in or topper (or both!), and you’ve got yourself one sweet treat!
Please enjoy the following video showing you just how to make this recipe:
More healthy cookie recipes you might enjoy:
The Best Paleo and Vegan Chocolate Chip Cookies
- 1 cup almond meal
- scant 1/4 tsp sea salt
- 1/8 tsp baking soda
- 1/4 tsp cinnamon optional, but delicious!
- 3 Tbsp coconut oil melted
- 2 Tbsp maple syrup
- 1 tsp vanilla
- 1-2 tsp water as needed
- 1/4 cup chopped dark chocolate or chocolate chips
- Preheat the oven to 350 degrees.
- Mix the almond meal, salt, baking soda, and cinnamon.
- Stir in the coconut oil, maple syrup, and vanilla.
- Add in water (as needed) to bring everything together.
- Stir in the chopped chocolate last.
- Bake for 10-12 minutes on a parchment paper-lined cookie sheet (the edges should be golden).
- Let them sit on the pan for 5-10 minutes (they firm up during this time, so this is an important step!).
As stated, only add in water as needed.
Please note, these are created with almond meal. I believe using almond flour will work, but I haven’t tried. I suspect you won’t need to add the water.
Some of the items used to make this recipe include: