Sheet Pan Chocolate Chip Cookie (Gluten-free, Paleo & Vegan)
This sheet pan chocolate chip cookie is the perfect cookie recipe to slice and share! It’s gluten-free, paleo, and vegan.
Sheet Pan Chocolate Chip Cookie
Chocolate Chip Cookies have always been my all time favorite dessert. We had them around entirely too much when I was growing up, and I have dozens of memories of eating them. I loved them straight from a box, a boxed mix, or homemade. I also love a hearty dessert that can be shared with many people, so that’s how this sheet pan chocolate chip cookie was born!
This sheet pan chocolate chip cookie is a healthy and delicious take on chocolate chip cookies, made easily in a sheet pan! It gives you the yummy and comforting taste of a classic chocolate chip cookie while being made without grains, dairy or refined sugar. It’s made gluten-free, paleo, and vegan, and is super easy to slice up and share with your friends and family!
Ingredients for this Sheet Pan Chocolate Chip Cookie
- Ground Flax Seed & Water: These make the flax eggs to bind the recipe.
- Almond Flour
- Coconut Oil: Make sure it is softened.
- Maple Syrup & Coconut Sugar
- Dairy-free Chocolate Chips: I use the brand Enjoy Life.
- Baking Soda
- Sea Salt
How To Make This Sheet Pan Chocolate Chip Cookie
- Make Flax Egg: Preheat the oven to 350 F and very generously grease a 10×15″ baking sheet with oil. Using a large bowl, whisk the ground flax and water together. Allow to set and thicken for 5 minutes.
- Make Cookie Dough: Add the remainder of the ingredients (reserving the salt) to the bowl and mix well to fully combine. Place the cookie dough onto the greased baking sheet and use a rubber spatula (or your hands) to evenly flatten the dough cover the entire baking sheet.
- Bake Cookie: Transfer to the oven and bake for 10-12 minutes or until the cookie is fully baked through.
- Cool & Serve: Remove from the oven and top with sea salt. Allow to cool slightly before carefully using a spatula to slice pieces of the cookie. Serve with a fork and enjoy!
Can you make this cookie coconut free?
I haven’t tried to make this cookie with other oils rather than coconut oil and can’t guarantee the same results!
Can you use other size baking sheets?
You likely can use smaller baking sheets, however, you’ll have to keep an eye on the cookie and adjust the cooking time as needed!
Can you make this cookie nut free?
I haven’t been able to replicate this recipe without the almond flour and can’t recommend a swap that would produce the same results. However, I have several other nut-free and AIP options that you’ll love, such as:
- AIP Chocolate Chip Cookies
- AIP Pumpkin Chocolate Chip Cookies
- AIP Pumpkin Chocolate Chip Cookie Skillet
- Edible Cookie Dough (AIP option)
- Edible Pumpkin Chocolate Chip Cookie Dough (AIP option)
You’ll also love…
- Chocolate Chip Cookies
- Edible Cookie Dough
- Pumpkin Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookie Skillet
Sheet Pan Chocolate Chip Cookie (Gluten-free, Paleo & Vegan )
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Ingredients
- 2 tbsp ground flax seed
- 6 tbsp water
- 2 ¾ cups almond flour
- ½ cup coconut oil, softened (plus extra for greasing the pan)
- ¼ cup maple syrup
- 2 ½ tbsp coconut sugar
- ⅛ tsp baking soda
- ¼ cup dairy-free chocolate chips, I use the brand enjoy life
- Pinch of sea salt
Instructions
- Preheat the oven to 350 F and very generously grease a 10x15" baking sheet with oil.
- Using a large bowl, whisk the ground flax and water together. Allow to set and thicken for 5 minutes.
- Add the remainder of the ingredients (reserving the salt) to the bowl and mix well to fully combine.
- Place the cookie dough onto the greased baking sheet and use a rubber spatula (or your hands) to evenly flatten the dough cover the entire baking sheet.
- Transfer to the oven and bake for 10-12 minutes or until the cookie is fully baked through.
- Remove from the oven and top with sea salt. Allow to cool slightly before carefully using a spatula to slice pieces of the cookie. Serve with a fork and enjoy!
So delicious! I used 2 gelatin eggs in place of the flax eggs & it turned out great.
Thanks for another awesome recipe!
So happy to hear that!
So simple to make, bakes quickly. Tastes so yummy with a glass of almond milk, not too sweet, it’s just right. I don’t feel guilty eating a big piece.
Boo hop not AIP. I’m sad.
How can it be made AIP?
Looks amazing though!
I haven’t been able to replicate this recipe without the almond flour and can’t recommend a swap that would produce the same results. However, I do have an AIP chocolate chip cookie recipe on the blog that I recommend!