Chewy Chocolate Chip Cookies (Vegan & Paleo)

Who doesn't LOVE a chewy chocolate chip cookie?! I can't entirely take credit for this recipe because my Mom first made it and she adapted it from Texan Erin. I will take credit for eating most of the batch my Mom made though!

These chewy chocolate chip cookies are:

  • vegan
  • paleo
  • gluten free
  • dairy free
  • and DELISH!

A few notes before you make these...

Make the sure the coconut oil you are using is room temperature, like softened butter. If it's too melty, put it in the fridge for 10 minutes because the dough won't stick together.

I have also added a note in the instructions but if your dough is too crumbly at the end and won't form into balls very easily, you may prefer to let it sit for about 30 minutes in the fridge before putting it in the oven to make it more of a dough-like texture. If you don't have time to do this you can skip this step, they just won't hold together quite as well.

Prep Time:

10 minutes

Cook Time:

14 minutes

Total Time:

24 minutes

Serves:

8

  • 1 cup almond flour (I used Bob's Red Mill)
  • 1/4 cup coconut flour
  • 1 TSP baking soda
  • 1/4 TSP salt
  • 6 TBSP room temperature coconut oil
  • 1/2 cup coconut sugar
  • 6 TBSP natural almond butter (or nut/seed butter of choice)
  • 1 1/2 TSP vanilla extract
  • 1 chia egg
  • 1/2 cup chocolate chips (I use Enjoy Life because they are dairy-free)
  • 1/2 cup diced walnuts or pecans

  1. Start by making the chia egg. To make, mix 1 tbsp ground chia seeds and 3 tbsp water. Set aside for 10-15 minutes until it forms a jelly-like consistency.
  2. In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.
  3. In a large mixing bowl with an electric mixer, or a food processor, beat together the coconut oil and sugar at medium speed until well combined. You may need to stop and scrape the sides of the bowl to make sure it combines well.
  4. Add in the almond butter and vanilla extract and mix until combined. Then add in the chia egg and mix until well incorporated.
  5. Stir in the flour mixture until well combined. Set aside about 1/4 of the chocolate chips to put on top of the cookies, and stir in the rest and the walnuts. At this point, if the dough is crumbling apart and won't form into balls, put it in the fridge for 30 minutes so it can firm up. If you don't have time they will still turn out, but they won't hold together as well.
  6. Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
  7. Roll the dough into approximately 8 balls and place the remaining chocolate chips on the top and on the sides of the dough balls. Press the cookies down lightly with the palm of your hand.
  8. Bake for 14 minutes or until the surface of the center of the cookies no longer appears wet. They'll be very soft but will continue to cook as they sit on the cookie sheet.
  9. Let them cool completely on the baking sheet. This will ensure they stick together but they'll still remain chewy. Store in an airtight container for up to 3 days.

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