Cookies, I haven’t met a person who doesn’t love cookies and when you have food sensitivities cookies are one of the things you can miss the most, with these Paleo Vegan Cookies you can stop dreaming with the perfect cookie that won’t make you sick and also taste super yummy. Thanks to so many companies that are creating new flours and people developing recipes, we can enjoy cookies and other delicious bake goods without compromising our health.
Paleo cookies are super healthy, they’re grain free and processed sugar free, they normally use coconut sugar. I’m not using sugar in this recipe to keep it SIBO friendly but you can substitute the Erythritol for coconut sugar or maple syrup, if you use maple syrup use less coconut oil. This cookies are also Vegan I don’t use any dairy in my cooking, I used coconut oil here, not sure how they’ll come out with a different oil, if you try let me know.
This cookies are so delicious you won’t miss the conventional ones, actually I think they’re better. This recipe is not only gluten free, it’s also grain free (paleo), dairy free (vegan) and processed sugar free. A healthy cookie to die for. The original recipe is from Kelsey Ale’s book Paleo Sweets, I just did few changes to adapt the recipe to my needs. I totally recommend her book, it’s amazing.
To make this Paleo Vegan cookies even more delicious and a complete breakfast meal I pair them with Enjoyful Foods Spiced Cacao Mix. I made the hot chocolate with cashew milk, couple of drops of vanilla stevia, 2 Tbsp collagen (for vegan use hemp protein or other protein of choice) and 1 Tbsp MCT oil.
If cookies are your thing you can also check this Paleo Vegan double Chocolate chip cookies.
or this Grain Free Tahini Cookies.
- 1 1/2 C. almond flour
- 2 Tbsp arrowroot starch
- 1/4 tsp salt
- 1/2 tsp baking soda
- 2 tsp vanilla extract
- 1/4 C. Erythritol
- 1/3 C. melted coconut oil
- 1/3 C. sugar free chocolate chips or cacao nibs.
- Preheat oven to 350.
- Prep a cookie sheet with parchment paper.
- In a medium bowl combine all dry ingredients, mix to combine.
- Add vanilla extract and melted coconut oil. Mix well until completely combined.
- Fold in the chocolate chips or cacao nibs.
- Use a Tbsp to scoop the butter and form the cookies. Leave about 2 inches space in between them.
- Bake 10-15 minutes, until cookies are golden brown around the edges.
- Remove the cookies and let them cool down a little (about 5-10 minutes) before you move them to a wire rack to finish cooling.