Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour and Almond Butter.
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6
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Calories
350 kcal
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Cuisine
American, Vegan, gluten-free
Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour and Almond Butter.
Description
The Vegan Paleo Grain Free Chocolate Chip Cookies feature almond butter as the base, providing moisture and richness, balanced with coconut flour that absorbs liquids to create a firm dough without grains. Maple syrup adds sweetness along with subtle depth, while pecans contribute a crunchy contrast to the tender cookie body. Baking soda gives the cookies a slight lift, and vanilla extract brightens the flavor. The cookies are shaped as flattened discs to prevent excessive rise and ensure even baking.
Baked at 350°F (180°C) for about 10 minutes, the cookies emerge soft with a chewy center. Pressing the dough flat before baking helps maintain a compact shape, and chilling post baking firms their texture. Adjusting cooking time can yield a crisper edge if desired. The inclusion of chopped nuts and chocolate chips adds texture and flavor variations within each bite.
This cookie is suitable for those seeking a grain-free, vegan treat that is satisfying without conventional flour. They serve well as snacks or desserts and can be stored refrigerated up to a week. Variations include adding shredded coconut or oatmeal for different textures.
Since coconut flour can burn if baked too long, keeping a close watch on baking time is key. The recipe advises refrigerating the cookies after cooling to improve their firmness and texture. Serving six yields two cookies each.
Ingredients
- 3/4 cup almond butter , smooth drippy kind
- 1/3 cup maple syrup
- 1/4 cup non-dairy milk such as almond milk
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/4 cup coconut flour 6 tbsp total, 2 Tbsp, plus
- 1/4 tsp baking soda
- 1/3 cup chocolate chips
- 1/4 cup pecan chopped or other nuts or additions
Instructions
- Warm the almond butter and maple syrup in a microwave, or over stove top in a saucepan until warm. Whisk well to combine. You can also just leave it outside for 15 mins to reach room temp then whisk.
- Add in the non dairy milk, salt, vanilla extract, spices if using. and mix in.
- Add the coconut flour and baking soda and mix well. Add in the chocolate chips and pecans and mix in. Chill for 15 mins.
- Add in more coconut flour if too sticky. Shape the dough into flat discs and place or parchment lined baking sheet. Press down to make thinner cookies as they will rise while baking
- Bake for 10 mins at 350 degrees F (180 deg C), a minute or so longer for crispier or for larger cookies. (bake smaller batches to adjust based on your oven, pan, nut butter behavior). The cookies will be soft right out of the oven. Cool on the counter for 15 mins. If they are a bit too soft or muffin like, chill for an hour. Store on the counter for the day or refrigerate for upto a week.
Notes
- Do not overbake to avoid burning the coconut flour; cookies bake quickly.
- Press the cookie dough discs flat on the baking sheet for a compact shape.
- Chill cookies after baking and cooling to improve texture and firmness.
- Store cookies refrigerated for up to one week.
- Variations can include adding shredded coconut, oatmeal, or additional nuts for texture and flavor changes.
- Recipe yields six servings, two cookies each.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 29g | 10% |
| Protein | 8g | 16% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Sodium | 188mg | 8% |
| Potassium | 290mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 19g | 38% |
| Vitamin A | 20IU | 0% |
| Calcium | 155mg | 16% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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