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

  • Author: Michelle
  • Total Time: 22 minutes
  • Yield: 12 servings 1x
  • Diet: Gluten Free


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


  • 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


  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!


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

  • Prep Time: 10
  • Cook Time: 12


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