Jump to Recipe·Print Recipe

This sheet pan chocolate chip cookie is the perfect cookie recipe to slice and share! It’s gluten-free, paleo, and vegan.

slice of sheet pan chocolate chip cookie on plate

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

sheet pan chocolate chip cookie on pan

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:

sheet pan chocolate chip cookie on pan

You’ll also love…

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sheet Pan Chocolate Chip Cookie (Gluten-free, Paleo & Vegan )

★★★★★

5 from 1 reviews
  • Author: Michelle
  • Total Time: 22 minutes
  • Yield: 12 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This sheet pan chocolate chip cookie is the perfect cookie recipe to slice and share! It’s gluten-free, paleo, and vegan.

Ingredients

Scale
  • 2 tbsp ground flax seed
  • 6 tbsp water
  • 2 3/4 cups almond flour
  • 1/2 cup coconut oil, softened (plus extra for greasing the pan)
  • 1/4 cup maple syrup
  • 2 1/2 tbsp coconut sugar
  • 1/8 tsp baking soda
  • 1/4 cup dairy-free chocolate chips (I use the brand enjoy life)
  • Pinch of sea salt

Instructions

  1. Preheat the oven to 350 F and very generously grease a 10×15″ baking sheet with oil.
  2. Using a large bowl, whisk the ground flax and water together. Allow to set and thicken for 5 minutes.
  3. Add the remainder of the ingredients (reserving the salt) to the bowl and mix well to fully combine.
  4. 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.
  5. Transfer to the oven and bake for 10-12 minutes or until the cookie is fully baked through.
  6. 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!

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 10
  • Cook Time: 12

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Fat: 17g
  • Carbohydrates: 20.5g
  • Fiber: 2.1g
  • Protein: 4.6g