5 from 27 votes
Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour and Almond Butter.
These grain-free chocolate chip cookies combine almond butter and coconut flour for a soft yet sturdy texture. Sweetened with maple syrup and studded with chocolate chips and pecans, they offer a rich, slightly nutty flavor. The recipe involves chilling the dough briefly to manage stickiness and pressing the cookies flat before baking to achieve a compact shape. They bake quickly at a moderate temperature, yielding tender cookies that can be refrigerated for optimal texture.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
6
Calories:
350 kcal
Course:
Dessert, Snacks
Cuisine:
American, Vegan, gluten-free
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 350
% 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.