Ooey, Gooey Chocolate Chip Cookies (Paleo, Vegan, Gluten Free)

I LOVE Chocolate Chips Cookies. Give me an ooey, gooey chocolate chip cookie and I am one happy girl.

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I have tried a lot of paleo chocolate chip cookie recipes in search of the best cookie around and, I am sad to say, I have been thoroughly disappointed. They’re either too cakey or too crumbly and they can never match the chewiness of a good old fashioned chocolate chip cookie. So I set out to create a recipe that would satisfy that craving without the gut-irritating grains- and I succeeded!

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These cookies are so gooey and chewy and oh so amazing. They are crispy on the edges and gooey on the inside and pair perfectly with a cup of coffee or a scoop of coconut milk ice cream.

I made the first batch on a Friday and they were gone by Sunday. They are that good.

And best of all, they are vegan, grain free, gluten free, AND Paleo. But they don’t taste it. They taste just like a normal chocolate chip cookie! So grab some almond flour, some nut butter, and some sugar, and let’s get baking!

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Paleo, Grain Free, Vegan Chocolate Chip Cookies!

  • Servings: 22
  • Difficulty: easy
  • Print

Ooey, Chewy, Gooey Paleo Chocolate Chip Cookies!.


  • 1 c blanched almond flour
  • ¼ c coconut flour
  • 1 tsp baking soda
  • 1 flax egg
  • ½ c coconut sugar
  • ¼ c erythritol (can use all coconut sugar, if desired)
  • ¼ c plus 2 tbs vegan butter, softened
  • ¼ c plus 2 tbs drippy nut butter
  • 1 tbs vanilla extract
  • ¼ tsp salt
  • ½ to 1 c of chocolate chips
  • Optional: walnuts, almonds, shredded coconut


  1. Preheat the oven to 350 degrees Fahrenheit
  2. While the oven preheats, combine the almond flour, coconut flour, salt, and baking soda in a bowl. Mix well.
  3. Add the softened butter and sugars to a large bowl. Mix with an electric mixer for 1-2 minutes until creamy.
  4. Add the almond butter to the bowl with the butter and sugar and cream until smooth and the butter begins to aerate (should be a light brown color). Add the flax egg and vanilla and mix for an additional minute until the mixture is well combined.
  5. Slowly add the flour mixture to the butter mixture and mix until smooth with a wooden spoon or a spatula.
  6. Add the chocolate chips to the dough and mix until well combined.
  7. Refrigerate the dough, uncovered, for at least one hour.
  8. Place tablespoon sized balls of dough on a parchment lined baking sheet. Bake in the preheated oven for 10-12 minutes until the cookies are brown.
  9. Let the cookies cool and place in the fridge. They will last about a week, if you don’t eat them all first!


Easy Vegan Meal Prep in Under an Hour!

Happy Tuesday! Going to the office is the worst. We have to sit at a cubicle and stare at screens all day! And, typically, we have to fork over $10 for lunch to eat something mediocre that isn’t exactly good for us.

But not anymore! I have an easy meal prep “recipe” that you can make in under an hour for under $15 that will keep you well fed for the week!

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These macrobiotic bowls, better known as “Macro Bowls” pack in the nutrients and taste delicious. Plus, they’re insanely easy to customize. Want more protein? Add some tofu or chicken. Want more fiber? Throw some black beans on top. Want more fat? Throw on half a ripe avocado or a handful of salty roasted nuts. The possibilities are endless for delicious lunch.

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This month, I am enjoying my macro bowls with this easy, delicious Cold Brew Sweet Tea from Southern Breeze. It comes in a bunch of great flavors (Raspberry is my favorite!) and it is easy to make at work or on the go.


Just add a tea bag to a cup of cold water, wait around 5 minutes for the tea to brew, and enjoy! And this month only, you can get free shipping on your first order! 2018.04_SBST_blogpromos-2

Just click on the image above use the offer code to receive free shipping all month long! I seriously love this tea and I think you will too.

Now on to the macro bowl recipe!

Easy Vegan Meal Prep!

  • Servings: 4
  • Difficulty: easy
  • Print

Easy Vegan Meal Prep in Under an Hour!.


  • 1 c uncooked quinoa
  • 1 package of organic brussels sprouts
  • 1-2 large sweet potatoes
  • 1 package of cut butternut squash or 1 medium sized butternut squash
  • Optional: black beans, avocado, protein of choice, cheese


  1. Prepare the quinoa with water according to the package instructions
  2. While the quinoa cooks, preheat the oven to 425 degrees Fahrenheit
  3. Chop the potatoes and squash into bite sized pieces and half the brussels sprouts. Coat in 1-2tbs of cooking oil (I used avocado oil) and place on two parchment lined baking sheets
  4. Bake the vegetables and squash for 30-40 minutes until browned and cooked through.
  5. Assemble your meals and you’re all set for Lunch for the next week!