Chewy Chocolate Chip Cookies (Vegan & Paleo)

What chocolate chip cookie isn’t chewy and delicious? This recipe is not mine, as my mom adapted it from TexanErin. Although I can take credit for eating the majority of my Mom’s batch!

The chewy chocolate chips cookies are:

• Vegans
• paleo
• gluten free
• Dairy free
• It’s a YUMMY!

Before you start, a few things to consider…

If you use coconut oil, make sure it is at room temperature. If the coconut oil is too melty, place it in the refrigerator for 10 minutes to prevent the dough from sticking together.

If your dough is crumbly and doesn’t easily form into balls, I would recommend letting it rest in the refrigerator for 30 minutes before baking it to give it a more dough-like texture. You can skip this step if you don’t want to take the time. They will not hold together as well.

Prep Time

10 Minutes

Cook Time

14 Minutes

Total Time:

24 Minutes

Serves:

8

Ingredients:

• I used Bob’s Red Mill almond flour.
• 1/4 cup coconut flour
• 1 TSP baking soda
• 1/4 TSP Salt
• Coconut oil at room temperature, 6 TBSP
• 1/4 cup maple syrup
• Natural almond butter or nut/seed Butter of Choice: 6 TBSP
• 1 1/2 TSP vanilla extract
• 1 chia egg
• Enjoy Life chocolate chips are suitable for vegans.
• Half a cup of walnuts or pecans diced

Directions:

1. Make the chia eggs first. Mix 1 tbsp of ground chia seed with 3 tbsp of water to make the chia egg. Allow to sit for 10-15 minutes, until a gel-like consistency is achieved.
2. Mix together the baking soda, salt, and almond flour in a medium bowl. Set aside.
3. Mix the almond butter, coconut oil, maple sugar, and vanilla extract in a large bowl using an electric mixer or food processor. Add the chia eggs and continue to mix until fully incorporated.
4. Mix the flour and walnuts together until combined. Stir in the remaining walnuts and chocolate chips, leaving about 1/4 to sprinkle on top. If the dough is still too soft and will not form into balls at this stage, place it in the refrigerator for 20 minutes to firm it up. They will still be edible, but may not be as easy to form if you don’t give yourself enough time.
5. Pre-heat the oven to 350 degrees F (175 degrees C) and line your baking sheet with parchment paper.
6. Place the remaining chocolate chips in the middle and along the edges of the dough balls. The cookies can be lightly pressed down with your palm.
7. The cookies will continue to cook as they sit on the cookie sheet. The cookies will be soft, but they’ll continue to cook on the cookie sheet.
8. Allow them to cool completely before removing from the oven. They will stick together and still be chewy. Keep in an airtight container up to three days.