Makes 24 cookies
- 1 cup nut butter of choice (I recommend chocolate hazelnut butter)
- ½ cup Bob's Red Mill Paleo Baking Flour
- ⅓ cup maple syrup
- 1 flax egg (1 tablespoon flax + 3 tablespoons water)
- 1 tablespoon vanilla extract
- ½ teaspoon sea salt
- ¼ teaspoon baking powder
- ½ cup cacao nibs
- ½ cup dark chocolate chips, minimum 70% cacao
- Shredded coconut and extra cacao nibs to top
- Preheat oven to 350 F.
- In a food processor, add in chocolate hazelnut butter, paleo flour blend, maple syrup, flax egg, vanilla extract, sea salt and baking powder.
- Blend until well combined.
- Add in the cacao nibs and chocolate chips and pulse 6-8 times or until they are well dispersed.
- Chill dough for 20 minutes.
- Scoop a tablespoon of the dough and shape into cookies and place on baking sheet lined with parchment paper.
- Top with shredded coconut and cacao nibs.
- Bake for 12 minutes.
There’s no cookie more quintessentially American than the chocolate chip cookie, and really, there’s probably none that’s as delicious. That sweet dough studded with little chocolate morsels — it’s hard to resist. You can dress them up with peanut butter, add in oatmeal or try another bunch of variations, but it’s the classic chocolate chip version that keeps us coming back for more.
There’s only one problem. Most chocolate chip recipes require butter and milk, which is a no-no for vegans. And if you’re eating gluten-free, the white flour used in these recipes presents its own challenge.
Until now. Because these Vegan Chocolate Chip Cookies are just what the doctor ordered.
What Makes This Cookie Better than Your Average Chocolate Chip Cookie?
So what makes this vegan cookie recipe so great? For starters, it doesn’t require any crazy ingredients. The dough is made primarily from your favorite nut butter and gluten-free flour. I used chocolate hazelnut butter, which can be purchased at health food stores, to give these cookies an extra chocolatey flavor, but almond butter works really well, too. You can make your own version at home, too. I like this Paleo homemade chocolate butter recipe.
For the flour, I’ve opted to use Bob’s Red Mill Paleo Baking Flour. You can find this at your local grocery store or online easily. It combines several different nut flours and root starches for a gluten-free flour that’s perfect to use in your favorite baking recipes.
These cookies are sweetened naturally with maple syrup, for no sugar crashes later, and given even more fantastic flavor with the addition of vanilla extract. I’ve used a flax egg in this version so it’s suitable for vegans, but feel free to use an egg if you’re not vegan.
Finally, the combination of heart-healthy dark chocolate along with superfood cacao nibs means you’ll enjoy health benefits from these flourless chocolate chip cookies, including a better mood!
How to Make Delicious Vegan Chocolate Chip Cookies
If you’re ready to whip up these delicious vegan cookies, let’s get started!
Preheat the oven to 350 F. In a food processor, add in your choice of nut butter, Paleo flour, maple syrup, egg, vanilla extract, sea salt, baking powder, dark chocolate chips and cacao nibs. This is going to be your (very delicious!) vegan chocolate chip cookie dough.
Look at that chocolate. You can already tell these are going to be good.
Process all the ingredients together until they’ve reached a dough-like consistency. Then chill the dough in the fridge for 20 minutes.
The fun part about these vegan chocolate chip cookies is that, unlike normal ones, you can use cookie cutters to make them into fun shapes! Scoop a tablespoon of dough at a time and shape into cookies — you can do regular circles, but I say it’s time to get creative here.
This is a great step to get the kiddos to help with, too. When you’re done shaping the cookies, place them on a baking sheet lined with parchment paper.
Top the gluten-free chocolate chip cookies with shredded coconut and cacao nibs, then bake them for 12 minutes.
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