These dense, coconutty cookies are a delicious grain-free dessert that are also a great grab-and-go treat or a quick snack. They are wonderfully chewy with a nice coconut and almond aroma in combination with intense dark chocolate chips, which makes them a delicious dessert. They’re a protein-rich nutritional snack to have whenever you need a nourishing bite or a quick energy kick.   Reprinted with permission from Bake it Vegan by Maja Brekalo, Page Street Publishing Co. 2021. Photo credit: Maja Brekalo

Almond Coconut Paleo Cookies [Vegan]

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14-16 cookies


  • 1/4 cup (60 ml) oat milk, room temperature
  • 1 teaspoon lemon juice
  • 1 1/2 cups (160 g) almond meal
  • 1/2 cup (50 g) coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon Himalayan salt
  • 1/2 teaspoon vanilla powder or 1 teaspoon vanilla extract
  • 1/2 cup (65 g) coconut sugar
  • 2 tablespoons (30 ml) agave or maple syrup
  • 1/2 cup (120 ml) melted extra virgin coconut oil
  • 1/3 cup (65 g) vegan dark chocolate chips, divided


  1. Preheat the oven to 350°F (175°C).
  2. Mix the milk with the lemon juice and set it aside to sour for 10 to 15 minutes.
  3. To make the dough, in a large mixing bowl, sift the almond meal and coconut flour with the baking soda, baking powder, salt, vanilla and sugar. In a separate bowl, mix the agave syrup and oil. Add the wet ingredients to the dry ingredients and mix gently with a silicone spatula or a large wooden spoon. Gradually add the milk-lemon mixture and keep folding until you get a thick dough. Mix in the chocolate chips, reserving some for decorating the cookies. Refrigerate the dough for 15 minutes.
  4. Line a large baking sheet with parchment paper. Using an ice cream scoop or a tablespoon, measure out the dough, shape it into discs and place them on the baking sheet, leaving some space in between to allow them to expand a bit.
  5. Decorate them with more chocolate chips and bake on the middle rack for 8 minutes on conventional-baking mode, then switch to fan-assisted mode and bake another 6 to 7 minutes. Keep a close eye on them and check them after 5 to 6 minutes, since they can overbake easily.
  6. They are done when nicely browned, still very soft but firm enough to move. They will firm up further as they cool down. Remove the cookies from the oven, and place the baking sheet on a cooling rack to cool for 10 to 15 minutes. Then gently transfer the cookies onto the cooling rack to cool down completely. You can have them freshly baked, but they will also keep nicely for a few days.
  7. Store them in a sealed container for up to 10 days at room temperature or refrigerated. At room temperature, the cookies will be super soft, while chilled cookies will be firmer and chewier.


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