Vegan Chocolate Chip Cookies Recipe


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.

Vegan Chocolate Chip Cookies - Dr. Axe

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 Vegan Chocolate Chip Cookies

If you’re ready to whip up these delicious vegan cookies, let’s get started!

Vegan Chocolate Chip Cookies - Dr. Axe

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.

Vegan Chocolate Chip Cookies - Dr. Axe

Look at that chocolate. You can already tell these are going to be good.

Vegan Chocolate Chip Cookies - Dr. Axe

Process all the ingredients together until they’ve reached a dough-like consistency. Then chill the dough in the fridge for 20 minutes.

Vegan Chocolate Chip Cookies - Dr. Axe

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.

Vegan Chocolate Chip Cookies - Dr. Axe

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.

Vegan Chocolate Chip Cookies - Dr. Axe

Top the gluten-free chocolate chip cookies with shredded coconut and cacao nibs, then bake them for 12 minutes.

Total Time

15 minutes


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


  1. Preheat oven to 350 F.
  2. In a food processor, add in chocolate hazelnut butter, paleo flour blend, maple syrup, flax egg, vanilla extract, sea salt and baking powder.
  3. Blend until well combined.
  4. Add in the cacao nibs and chocolate chips and pulse 6-8 times or until they are well dispersed.
  5. Chill dough for 20 minutes.
  6. Scoop a tablespoon of the dough and shape into cookies and place on baking sheet lined with parchment paper.
  7. Top with shredded coconut and cacao nibs.
  8. Bake for 12 minutes.

How useful was this post?

Click on a star to rate it!

Average rating 4.9 / 5. Vote count: 81

No votes so far! Be the first to rate this post.

Josh Axe

Get FREE Access!

Dr. Josh Axe is on a mission to provide you and your family with the highest quality nutrition tips and healthy recipes in the world...Sign up to get VIP access to his eBooks and valuable weekly health tips for FREE!

Free eBook to boost
metabolism & healing

30 Gluten-Free Recipes
& detox juicing guide

Shopping Guide &
premium newsletter


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Phyllis S on

    These were pretty good! Instead of hazelnut butter, I had picked up a new nut butter that had several nuts in it, including hazelnut, and I just added 2 tablespoons of cacao powder to it to make it chocolate. They looked good (I made sure the tops were covered completely with the coconut shreds and nibs) and tasted really good!

  2. Mary Thiessen on

    Can I mix the various flour I have to replace the Paleo flour required in the chocolate chip cookie ?
    I am gluten free, and egg free. Stay away from most dairy products.


More Recipes