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.
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!
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
Serving: 1serving | Calories: 320kcal | Carbohydrates: 20.5g | Protein: 4.6g | Fat: 17g | Fiber: 2.1g