Paleo Chocolate Cookies
These paleo chocolate cookies are soft, chewy, and nutritious yet totally decadent. They're quick and easy to make too. These cookies are vegan, gluten free, and easily made nut free by substituting pumpkin seed butter instead of almond butter.
Servings: 12
Calories: 165kcal
Equipment
- Sheet pan
- Parchment paper
Ingredients
- 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 apple cider vinegar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1Cookie | Calories: 165kcal | Carbohydrates: 19g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 91mg | Potassium: 169mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg