Vegan Paleo Chocolate Chip Cookies
The best vegan and paleo chocolate chip cookies made with natural ingredients like almond flour and coconut oil. These delicious slice-and-bake cookies are a copycat of my favorite Capello’s cookies.
Chocolate chip cookies have got to be one of the best ideas ever. I cannot resist a chocolate chipper warm from the oven with melty chocolate chunks. And I say chunks, because chunks are so much better than chips. One of my favorite natural vegan and paleo chocolate chip cookies is from Capello’s. I buy their cookie dough slice-and-bake logs for special occasions. When I first picked up a package from Whole Foods I could not believe that such a delicious cookie could be made with such beautifully natural ingredients. Since it’s on the pricy side, I’ve been wanting to make my own version at home. So over the past few weeks I’ve been tinkering with my own copycat Capello’s cookie dough recipe. I’ve made these three times now and think I’ve gotten them just right. Each time made these Yummy Hubby has asked, “got any more of those cookies?” Which is always the sign of a successful recipe.
These paleo and vegan chocolate chunk cookies are made with wholesome, natural ingredients like almond flour, coconut oil, and maple syrup. They are incredibly rich, satisfying, buttery, and not overly sweet. These sliced cookies remind me more of a shortbread than a fluffy chocolate chip drop cookie. I love that even though it is an amazingly delicious cookie, I know my kids are getting a dose of protein, fiber, and healthy fats. That’s not to say that these cookies are low-calorie diet food. They certainly are not.
This cookie dough is almost as easy to whip up as buying the pre-made dough. The only ingredient you may not be familiar with is arrowroot. What is arrowroot? Arrowroot is a starch that can be used as an alternative to cornstarch. It’s often used in gluten and grain-free baking to lighten up heavier flours like almond flour. You’ll want a finely ground almond flour for this recipe, rather than an almond meal which contains pieces of the almond skin. I use Bob’s Red Mill or Trader Joe’s almond flour.
As you’ll notice in the video below, the dough for starts out very crumbly. Just use your hands to press it all together into a log. Once it’s chilled it, the dough holds together quite well. If it starts crumbling when sliced, simply stick the pieces back together on the cookie sheet.
These beautiful cookies are perfect with tea in the afternoon, for dessert, or for gifting. I’m definitely keeping this cookie recipe in mind for holiday gifts. Watch the short video below to see just how easy these cookies are. I hope these delicious chocolate chunk cookies make you as happy as they made my family. xx, Marina
- 2 cups almond flour
- 2 tablespoons arrowroot flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 5 tablespoons melted coconut oil
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup chopped dark chocolate
- In a medium bowl, whisk together the almond flour, arrowroot, baking soda, and sea salt. Make a well in the middle. Add the melted coconut oil, syrup, and vanilla extract. With a rubber spatula or wooden spoon, stir the wet ingredients into the dry ingredients until completely combined. The mixture will be crumbly but should stick together when pressed between your fingers.
- Place the dough onto a sheet of plastic wrap and form a log with your hands. Wrap tightly in the plastic and place in the freezer for 45 minutes to firm. Preheat the oven to 350 degrees F.
- Unwrap the dough and cut into 1/4-1/2" thick slices. Place on a cookie sheet lined with parchment or a silicon baking mat. Bake for 8-11 minutes, or until lightly golden brown.
Nutrition Information:Yield: 12 Serving Size: q
Amount Per Serving: Calories: 211 Trans Fat: 0g Sodium: 151mg Carbohydrates: 12g Fiber: 3g Sugar: 7g Protein: 4g