These thick and chewy double chocolate chip cookies are easy to make, packed with chocolate and made with real-food ingredients. They’re dairy-free, gluten-free, paleo, vegan, egg free and family approved!
I just couldn’t resist making more cookies for December! I think these might be the last cookie recipe I share this holiday season, but no promises – cookies have their way of wooing me, and, if I’m making more, I’ll be sharing them with you!
I’ve been very into experimenting with vegan baking lately, and these double chocolate chip cookies are another one of my successes.
They’re sort of similar in texture to the cranberry orange chocolate chip ones I posted recently, which are one of my recent favorites. There’s just something about the mix of ingredients here that can do no wrong by me.
To start, these are so simple to make. Really. My girls (10 and 8) are now flax-egg experts and can make these cookies all by themselves, so definitely don’t let the flax egg intimidate you here!
A flaxseed “egg” is really just 1 Tbsp ground flaxseed mixed with 2.5 Tbsp water, which you then set aside for about 10-15 minutes. The result is a mixture that works very similarly to a raw egg!
I actually find that flax eggs make chewier cookies, which is why I’ve been hooked on vegan cookies lately. I’m all about the chew.
Aside from the flax egg, we have a mix of coconut oil (in a solid/soft state), creamy almond butter, maple syrup, coconut sugar and vanilla for the wet ingredients.
The dry ingredients are just blanched almond flour, raw cacao (or unsweetened cocoa powder), baking soda and salt. No need for multiple flours here, which is a nice change from some of my recipes!
These double chocolate chip cookies are truly “low maintenance” in my opinion. Since I do tons of grain free baking, I’m very much aware that some desserts are definitely NOT low maintenance. And my that, I mean they can’t sit out for long, need freezing/refrigeration/or the stars to align correctly for them to turn out properly. Have you been there?
Well, I certainly have! But, not with these cookies! These are true “drop” cookies – meaning they don’t need to be shaped, rolled, etc – you can literally use a cookie scoop to drop the dough onto the cookie sheet and they work themselves out perfectly in the oven!
These double chocolate chip cookies are definitely on my list of “sharing cookies” – ones that I can pack to bring to someones house knowing they won’t melt, fall apart, and that regular non-paleo people will actually like them. That’s saying a lot, trust me!
So, the sharing factor means these are absolutely perfect for holiday parties, gatherings, or just baking and gifting healthy cookies to a friend or family member. It also doesn’t mean you have to share, but I guess you didn’t really need my permission to keep these all to yourself, either.
I hope you guys are ready to bake – these are going to be good ones – I promise! Get your ovens preheated (and the flax egg going) and let’s bake!
Paleo & Vegan Double Chocolate Chip Cookies
Paleo Vegan Double Chocolate Chip Cookies
Ingredients
- 1 cup blanched almond flour
- 1/2 cup raw cacao powder sifted
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup coconut oil soft, but solid
- 1/4 cup smooth almond butter creamy and stirred if needed
- 1/4 cup pure maple syrup
- 3 tbsp coconut sugar
- 1 tsp pure vanilla extract
- 1 flax egg - 1 Tbsp ground flaxseed mixed with 2.5 Tbsp water allowed to sit for 10-15 mins
- 1 cup dark chocolate chips I used Enjoy Life
Instructions
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Prepare the flax egg first, set aside. Position your oven rack to the middle and preheat your oven to 350 degrees and line a large cookie sheet with parchment paper.
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Combine dry ingredients well in a bowl and set aside. With an electric hand mixer, cream together coconut oil, almond butter, maple syrup and coconut sugar until smooth. Add in the vanilla and flax egg on medium speed, then stir in the dry ingredients until fully combined. Gently stir in the chocolate chips to evenly distribute.
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Chill the dough in the fridge for 10 minutes.
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Using a medium cookie scoop, scoop dough onto parchment lined cookie sheet about 2” apart. Use a second baking sheet if necessary. Bake in the middle rack for 12-15 minutes or until cookies are set and tops are bumpy.
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Allow to cool on the baking sheet 2 minutes, then carefully transfer to wire racks to cool completely. Enjoy!
Nutrition
What I Used To Make My Paleo and Vegan Double Chocolate Chip Cookies:
Want More Paleo and Vegan Treats? Try One of These!
Cranberry Orange Chewy Chocolate Chip Cookies
Thick and Chewy Snickerdoodles
Chewy “Oatmeal” Raisin Cookies
Almond Butter and Jelly Cookie Bars
Fudgy Triple Chocolate Brownies
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Natalie says
December 13, 2017 at 9:46 amthese cookies look wonderful and has such a great texture! I can’t wait to try them ♥
Chelsea @ Healthy Fabulous Life says
December 13, 2017 at 10:37 amThese look so chocolatey and sound so simple to put together! Can’t wait to try!
Alene says
December 13, 2017 at 12:34 pmHi! These look divine! Since I only need things to be gluten free, may I substitute 1 egg for the flax seed and chocolate for cacao powder? Thank you very much! Love your recipes!
Lennie Gail says
May 18, 2018 at 9:03 amWould also like to know this!
Jen G says
December 16, 2017 at 12:47 amHi Michele,
My husband and I are wanting to begin eating Paleo, but my son has nut and egg allergies. I noticed a lot of almond flour is used in these recipes. Is there an alternative grain that can be used in the Paleo diet?
thanks!
Michele says
December 16, 2017 at 10:18 amCoconut flour, tapioca flour, and cassava are the ones I use that are nut free, however none are a 1:1 substitute for almond flour. Honestly I have experimented and I find it difficult to use coconut flour alone or in combination without eggs! I would recommend looking into using gluten-free oats and oat flour, though not paleo, you can much more easily make things that are nut free and egg free. I’m going to link you to my friend’s site – Beaming Baker – who has egg free, nut free, gluten-free baking recipes – https://beamingbaker.com/gluten-free-chocolate-chocolate-chip-oatmeal-cookies-v-gf-dairy-free/
Anna says
December 22, 2017 at 8:09 pmExcellent! I followed the recipe with ghirardelli cocoa power (unsweetened) & chips. The flax egg was easy to make. The cookies are so good my son was convinced they couldn’t be gluten free. We will be making more!
Michele says
December 24, 2017 at 11:17 amLove reviews like this! So happy they were a hit with everyone 🙂
Emma says
February 8, 2018 at 3:43 pmHi,
I tried out these cookies last night and I had so much trouble getting the cookies to stay together? They were very good, however just broke apart and I couldn’t get them flat. Any suggestions?
Michele says
February 11, 2018 at 10:36 amNot sure, my dough is typically very scoopable and spreads while it bakes. Something went wrong in the mixing maybe, I’m just not sure what.
Jane says
February 9, 2018 at 2:24 amCould you use one real egg in place of the flax egg?
Michele says
February 11, 2018 at 10:32 amYup that should be fine 🙂
Pamela says
February 10, 2018 at 4:05 pmI made these this morning and they are fantastic! My kids love them, too. Thanks for sharing!
Michele says
February 11, 2018 at 10:23 amI’m so thrilled you enjoyed them!
Ana says
February 11, 2018 at 4:47 pmIs it 13g of fat PER cookie?
Jamie says
February 12, 2018 at 6:23 pmThese were delicious! We used Chia ‘egg’ instead of flax egg as we were out of flax and they were so good! Thanks!
Kristen says
February 17, 2018 at 9:04 amThese are a staple in my house. I keep a stock of them in my freezer for my chocolate cravings. Everyone loves them- even paleo doubters. Made for several holiday parties and they were a hit.
Michele says
February 20, 2018 at 3:38 pmThat sounds great – I’m so happy you like them!
Julie says
March 26, 2018 at 8:15 pmI just made these and OMG! Everything from here I
Make is so decadent! Thank you for doing the leg work to figure out these great recipes and sharing them with us
Michele says
March 27, 2018 at 1:51 pmI’m thrilled you enjoyed them! Definitely one of my favorites 🙂
KELS says
March 31, 2018 at 5:27 pmI made these today. They looked a bit dry so I added a few tablespoons of water. Then they looked like brownie batter, so I baked them in silicone cupcake liners. The flavor is DIVINE, but my first one out of the liner didn’t stick together very well. I’ll let the others cool all the way (ha!) and perhaps they will come out more easily. I’m pretty new to baking with almond flour. Lovely in any case!
katey says
April 3, 2018 at 9:32 pmI’ve made these cookies probably over 10 times now. These is by far my favorite cookie recipe i have found!!! They taste so good like brownies almost! I’m paleo vegan so these are perfect! I’m so glad I found this recipe!! thanks for creating it!
Catherine says
April 22, 2018 at 2:33 pmHi Michele! I made these cookies and the flavor was mind-blowing, but they were soft to the point of falling apart. What could I have done? Thanks!
Sarah says
April 28, 2018 at 10:17 pmJust a note – in method you call for all dry ingredients into a bowl…i always accidently add the sugar as presume this is a dry ingredient but it’s included in the next step. Delicious cookies and becoming a weekend favorite! Thank you
Michele says
April 28, 2018 at 11:36 pmI typically include it in the wet, but it actually shouldn’t make a big difference here. Glad you’re enjoying them!
Therma Burn Pills says
June 11, 2018 at 4:41 amI like this blog so much, bookmarked.
Sienna says
August 5, 2018 at 10:21 amThese cookies are so rich and delicious. The texture is amazing. I used chocolate chunks instead of chips and loved the extra pockets of chocolate.
Jessica says
December 5, 2018 at 9:57 pmAre the nutrition facts per cookie?
Alyssa says
February 10, 2019 at 9:41 amThese cookies are amazing!! My husband insists I make them every weekend because they are his new favorite. They taste just like a brownie!