Vegan Paleo Chocolate Chip Cookies Coconut Flour
Chewy almond butter and tahini cookies made with coconut flour, bound by a flax egg, studded with vegan chocolate chips. Naturally gluten-free and paleo-compliant. The dough is scooped onto the sheet and hand-flattened before baking to control thickness, then cooled on the pan to prevent breakage.
Ingredients
- ⅝ cup almond butter, natural, unsalted, creamy
- ¼ cup tahini, unsalted
- 1 flax egg, 1 tablespoon ground flaxseed whisked with 3 tablespoons warm water, set 15 minutes1 tablespoon cornstarch + 3 tablespoons water1:1
less binding strength
- ¼ cup coconut sugar
- 1 teaspoon vanilla extract, pure
- 2 tablespoon coconut flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt(optional)
- ½ cup vegan chocolate chips, or paleo chocolate, chopped
- 2 tablespoon vegan chocolate chips, or paleo chocolate, chopped, for dotting
Instructions
- 1
Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil.
- 2
In a medium bowl, combine almond butter, tahini, prepared flax egg, coconut sugar, and vanilla extract. Stir and fold until thoroughly mixed.
- 3
Add coconut flour, baking soda, and salt. Mix until incorporated.
- 4
Using a medium cookie scoop, drop dough onto baking sheet, evenly spaced apart.
- 5
Flatten cookies by hand to desired thickness—about halfway for thicker cookies, more for thinner. Press together any cracks with fingers.
- 6
Dot cookies with chocolate chips.
- 7
Bake for 12-16 minutes until set.
- 8
Place sheet on cooling rack and let cookies cool on the sheet for 15-20 minutes without removing.
- 9
Transfer to cooling rack and cool completely, about 30 minutes total.
Tips
Do not roll dough in your hands—this warms the dough and releases excess oil, causing excessive spread and crispy edges.
Cool cookies on the sheet for at least 15 minutes before transferring; they are fragile while warm.
Baking time varies; start checking at 12 minutes.
Good to Know
Store in an airtight container at room temperature for up to 5 days.
Cookie dough can be refrigerated for up to 2 days before baking.
Serve at room temperature.
Common Mistakes
Do not roll dough in your hands to avoid releasing oil and causing excessive spread.
Do not remove cookies from baking sheet for at least 15 minutes to avoid breakage while they set.
Substitutions
less binding strength