Vegan Paleo Chocolate Chip Cookies with Coconut Flour (Gluten-Free)

Vegan Paleo Chocolate Chip Cookies Recipe: the best paleo chocolate chip cookies made with coconut flour. Think chewy exterior, soft interior and melty chocolate in every bite. These are your new favorite gluten-free chocolate chip cookies — flourless, grain-free and dairy-free.

How many paleo chocolate chip cookie recipes have you tried? Be honest — many of them miss the mark. Paleo baking can be unpredictable, and classic chocolate chip cookies often end up dry, crumbly or strangely textured.

I had my fill of disappointing recipes, so I started from scratch to create a cookie that actually tastes like a real chocolate chip cookie while staying paleo and vegan. The result is chewy on the outside, tender and buttery inside, with pockets of dark, melty chocolate. These cookies are the satisfying treat you’ve been searching for.

Vegan Paleo Chocolate Chip Cookies Recipe with Coconut Flour

I began with creamy almond butter for a neutral, rich base, then added a key ingredient that balances texture and moisture to create chewiness and a buttery mouthfeel. Coconut flour is part of the mix — used carefully for moisture absorption and structure — and the final combination yields the best paleo chocolate chip cookie I’ve made.

If you want a cookie that’s chewy, lightly crisp at the edges and soft inside with deep pockets of dark chocolate, this recipe delivers. It’s paleo, vegan, gluten free, flourless and grain-free.

The BEST Coconut Flour Chocolate Chip Cookies (Paleo & Vegan)

The Taste: these cookies are satisfyingly chewy, lightly crisp on the outside and soft and slightly buttery inside. Dark, rich paleo-friendly chocolate melts into each bite, creating the classic chocolate chip cookie experience in a paleo and vegan format.

Bonus: the recipe is flourless, grain-free, dairy-free and gluten-free — perfect for those avoiding conventional flours or dairy.

#1 Secret Ingredient for the Best Paleo Chocolate Chip Cookies

The toughest part of paleo cookie baking is taming coconut flour’s extreme absorbency while preserving a chewy texture. Nut butters add richness but can make the dough too moist or gummy if not balanced correctly.

The solution I found is tahini. Tahini is thinner and more fluid than almond butter and has a distinct flavor, so I tested quantities until the tahini provided moisture balance without overpowering the cookie’s taste. The result is a perfectly chewy cookie that holds together and bakes up with tender crumbs and a satisfying exterior.

Tools for the Best Coconut Flour Chocolate Chip Cookies

• Tahini — the ingredient that helps balance coconut flour’s dryness while keeping the dough the right consistency.
• Coconut flour — used sparingly to keep the recipe flourless, grain-free and paleo.
• Medium cookie scoop — for evenly sized cookies and less handling of the dough.
• Coconut sugar — provides caramel-like sweetness without a processed taste.
• Coconut oil — a dairy-free substitute that replicates some of butter’s richness.

Ready to bake? This recipe is simple to follow and yields cookies best enjoyed fresh on day one. Thank you for stopping by — I hope you and your loved ones enjoy these cookies. Sending love and happy baking!

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If you make these vegan paleo chocolate chip cookies with coconut flour, take a photo and share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I’d love to see your results!

Paleo Friendly Chocolate Chip Cookies & More (Gluten Free, Vegan)

• Chocolate Chip Homemade Cashew Butter Cookies (Vegan, Paleo, Flourless, Oil-Free)
• Paleo Almond Flour Cookie Dough Bars (Vegan, Dairy-Free)
• Chewy Gluten Free Chocolate Tahini Cookies (Vegan, Flourless, Paleo)
• Ultimate Chewy Paleo Coconut Cookies (Vegan, Gluten-Free, Dairy-Free)

5 from 12 votes

Servings:
14 -18 cookies (mine made 16.5 cookies)

Vegan Paleo Chocolate Chip Cookies Recipe with Coconut Flour (Gluten Free, Paleo Friendly)

By Demeter Trieu

Chewy, slightly crisp paleo chocolate chip cookies made with coconut flour, tahini and almond butter — a gluten-free, vegan favorite.

Prep: 25 mins

Cook: 14 mins

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Equipment

• Tahini
• Coconut Flour
• Unsalted Natural Creamy Almond Butter
• Vegan or paleo chocolate (chopped)
• Medium cookie scoop
• Coconut sugar

Ingredients

Vegan Paleo Chocolate Chip Cookies

• ½ cup + 2 tablespoons natural, unsalted creamy almond butter
• ¼ cup + 2 tablespoons unsalted tahini
• 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water, whisked and set 15 minutes)
• ¼ cup + 3 tablespoons coconut sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons coconut flour
• ¾ teaspoon baking soda
• ¼ teaspoon salt (optional)

Add-ins

• ½ cup vegan chocolate chips or chopped paleo chocolate

Topping

• 2-3 tablespoons extra chocolate, chopped (optional)

Instructions

• Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease. Set aside.
• In a medium bowl, combine almond butter, tahini, flax egg, coconut sugar, vanilla, coconut flour, baking soda and salt. Stir with a rubber spatula until fully mixed.
• Using a medium cookie scoop, portion dough onto the prepared sheet, spacing evenly. Do not roll the dough in your hands to avoid warming it and releasing excess oil.
• Quickly flatten each ball about halfway with the palm of your hand for thicker cookies, or more for thinner cookies. If cracks appear, press them back together. Dot tops with chocolate chips.
• Bake 12–16 minutes (14 minutes was perfect for me). Remove from oven and place the sheet on a cooling rack. Let cookies cool on the sheet for 15–20 minutes before transferring to the rack to finish cooling for about 30 minutes until fully set. Enjoy.

Adapted from Big Sesame Tahini Cookies (Paleo, Vegan)

Paleo Vegan Cookies You’ll Love ❤️

• Chewy Gluten Free Chocolate Tahini Cookies (Vegan, Flourless, Paleo)
• Ultimate Chewy Paleo Coconut Cookies (Vegan, Gluten-Free, Dairy-Free)
• 6 Ingredient Paleo Cookie Dough Bites (Vegan, Gluten-Free, Grain-Free)

Notes

• Special ingredients: tahini, paleo or vegan chocolate, natural almond butter, coconut flour, coconut sugar.
• Best when fresh: Cookies are at their peak on day one. Coconut flour absorbs moisture over time, so they will dry out gradually. Store in a covered container for up to 4 days at room temperature away from heat and sunlight.
• To freeze: Keep in a freezer-safe container up to 1 month. Thaw at room temperature for about 15 minutes or warm briefly in the microwave before serving.
• Recommended tools: medium cookie scoop, unbleached parchment paper, baking sheet.

Course: Healthy Dessert, Snacks

Cuisine: American

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