These soft, chewy, paleo chocolate cookies are nutritious yet totally decadent. These cookies are gluten free, vegan, and easily made nut free by substituting pumpkin seed butter instead of almond butter.
What to serve with these paleo chocolate cookies
If you’re adding these cookies to a dessert table and would like another nutrient-dense option to include, try these dark chocolate covered pineapple rings. They’re easy to make and perfect for parties. Or for a lower carb treat with no added sugar, try these monk fruit cookies. They’re vegan and gluten free.
Main ingredients and substitutions
Smooth almond butter gives these paleo chocolate cookies a satisfying, chewy texture. You can substitute any other nut or seed butter you prefer. Pumpkin seed butter is perfect for a nut-free version of these cookies. Regardless of which type of nut or seed butter you choose, just make sure it doesn’t contain any added sugar or salt.
These paleo cookies are sweetened with maple syrup. You can substitute other liquid sweeteners such as agave if you prefer.
I used dark chocolate chips in this recipe but chopped dark chocolate works too (or any other type of chocolate that suits your taste and dietary preferences is fine).
Coconut flour gives these paleo cookies a nice texture. I don’t recommend substituting any other type of flour in this recipe because coconut flour is far more absorbent than other flours.
How to make them
Start by preheating the oven to 375 degrees Fahrenheit, then add the almond butter, maple syrup, vanilla extract, unsweetened cocoa powder, salt, vinegar, baking soda, coconut flour, and vegan chocolate chips to a mixing bowl.
Use your hands to mix and knead until a cookie dough is formed. This will take a minute or two. This is a bit of a sticky job but you can wear disposable gloves if you prefer.
Next you’ll use your hands to roll the cookie dough into 12 evenly sized balls and place them, evenly spaced, on a sheet pan lined with parchment paper. Then use your fingers to press the cookie dough balls into flatter, circle shapes.
Bake the cookies for 12-14 minutes. Go for 12 minutes if you like your cookies soft and chewy or do 14 minutes if you like them a little crispier. Once the cookies are finished baking, let them cool off for at least 10 minutes before serving.
Store these paleo chocolate cookies in an airtight container in the fridge for up to three days or freeze them for up to six months.
Add 1/2 cup of chopped nuts or seeds to the cookie dough, if desired. Or add 1 teaspoon of freshly grated orange zest if you’re a fan of the orange chocolate flavor combination.
More nutrient-dense dessert recipes
- These vegan coconut flour brownies grain free and dairy free.
- These chocolate covered dates are an easy and delicious treat.
- These banana chocolate popsicles are perfect for using up ripe bananas.
- These coconut candy bars are a must try if you love coconut.
Paleo Chocolate Cookies
- Sheet pan
- Parchment paper
- 1/2 cup almond butter (smooth)
- 1/2 cup maple syrup
- 1/2 cup coconut flour
- 1/2 cup vegan chocolate chips
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- Preheat the oven to 375 degrees Fahrenheit.
- Add the smooth almond butter, maple syrup, coconut flour, vegan chocolate chips, unsweetened cocoa powder, pure vanilla extract, white vinegar, baking soda, and salt to a mixing bowl.
- Use your hands to mix and knead until a cookie dough texture is achieved (this will take a couple of minutes).
- Use your hands to roll the cookie dough into 12 evenly sized balls and place them, evenly spaced, on a sheet pan lined with parchment paper.
- Use your fingers to press the cookie dough balls into flat, circle shapes.
- Bake at 375 degrees Fahrenheit for 12-14 minutes (12 if you prefer them soft and chewier and 14 if you like them crispier).
- Allow the cookies to cool for at least 10 minutes before serving.
- Be sure to use almond butter with no added sugar or salt.
- Store these paleo chocolate cookies in an airtight container in the fridge for up to five days or freeze them for up to six months.