This vegan paleo chocolate chip cookies without cocoa make a delicious paleo dessert, breakfast or snack to everyone looking for grain-free baked goods. This great recipe proves that it’s possible to enjoy chocolaty treats even when intolerant to cacao.
Conventional chocolate chip cookie recipes use vegan butter or coconut oil, refined sugar or brown sugar and cocoa. Now, you must already guess that I aim to differ! Yes, again
What are my paleo chocolate chip cookies made of?
- Firstly, being grain-free, my recipe uses almond protein powder and coconut flour instead of grain based varieties.
- Secondly, carob is a great substitute to cacao. I find the combination of raw and roasted carob irresistible!
- Thirdly, you need a binder – I chose ground chia seeds and they do a fine job.
- Then, to enhance the flavours, I added cinnamon or Himalayan salt. However, you could also try some vanilla powder.
- Instead of oil or butter I used coconut puree (basically pureed coconut flesh).
- And finally, chocolate chip cookies can’t go without the chips, right? So, I made carob chips using cocoa butter and carob powder (I took 60 grams of cocoa butter and 40 grams of carob per 100 grams of chips).
This vegan paleo chocolate chip cookies are:
- Candida cleanse diet friendly
- Low glycemic
- Rich in fibre
Now, tell me whether you’re also into vegan paleo treats! Furthermore, let me know if you’d like to see more grain-free options on my blog. Give me your thoughts in the comments below!
- 30g (1.06oz, 2 level tbsps.) coconut puree (manna)
- 200g (7oz) additive-free oat milk
- 60g (2.1oz) almond protein powder
- 20g (0.7oz, 3 level tbsps.) coconut flour
- 2 tbsps. ground chia seeds
- ½ tsp. Himalayan salt
- 2 tsps. cinnamon
- 1 tbsp. roasted carob powder
- 55g (1.9oz, 6 level tbsps.) regular carob powder
- 20g (0.7oz) of unsweetened carob chips
- Start by weighing 30 grams of coconut puree and warm it up in microwave oven or in double boiler (until it is liquid).
- Then, mix together coconut puree and oat milk. Add the milk gradually and stir.
- In a large bowl, mix together all the dry ingredients (except carob chips).
- Next, pour the liquids over dry ingredients and mix until you have
homogeneous batter. Finally, fold in the carob chips. Cover the bowl and
refrigerate for 15 minutes.
- Then, divide the batter into 8 portions (or make smaller or bigger
cookies), form round-shaped cookies with your hands and place them on a
baking sheet lined with parchment paper. Bake the cookies at 175°C
(350°F) for 16 minutes. Let cool for about 15 minutes before eating.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 134 Total Fat 3g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 1g Cholesterol 1mg Sodium 111mg Carbohydrates 21g Net Carbohydrates 0g Fiber 2g Sugar 4g Sugar Alcohols 0g Protein 6g
How to make carob chips at home:
- In a double boiler (or in microwave) melt 60 grams (2.1oz) of cocoa butter.
- Then, whisk 40 grams (1.4oz) of carob powder into the melted cocoa butter.
- Next, pour the liquid mass into a small cake tin or bread loaf lined with parchment paper and refrigerate until firm.
- Finally, place the firmed carob chocolate onto chopping board and using a sharp knife, chop it into as small pieces as you like. Store in a glass jar in fridge.
How to store those paleo chocolate chip cookies:
- On kitchen counter – in a loosely closed jar or container for a day.
- In fridge – also in a loosely closed jar or container for up to 4 days.
- For longer storage, keep them in freezer and warm up in oven (for crisp result) or in microwave oven (for soft and moist cookies).