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Sheet Pan Chocolate Chip Cookie - GF/Vegan

Makes 12 servings

Macros per serving: 180 cal, fat 14g, carbs 12g, protein 2g, fibre 1g


  • 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!

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