Have you been in search for a chocolate chip cookie recipe that is both paleo-ish and vegan? Then look no further.

Recipe by Chef Vanessa Musi
Follow her on social @chefvanessamusi


  1. Prepare a baking tray (Chef Vanessa uses a perforated baking tray with a Sasa Demarle Silpat)
  2. Preheat oven to 345 F.
  3. In a large bowl, mix 2 cups (220 grams) fine blanched almond flour¼ cup tapioca starch or tapioca flour, 1 tbsp coconut flour½ cup Stir Sweetener or coconut sugar¼ tsp fine sea salt cucharita (2 grams)1/2 tsp baking soda (at high altitude use half).
  4. Add 2 tsp vanilla4 tbsp organic melted coconut oil3 tbsp almond milk and ½ cup 70 +% chocolate chopped into chunks (Chef Vanessa loved Eating Evolved, SRSLY chocolate 84 % or Milkboy Swiss 85% or Republica del Cacao) and mix with a whisk just to combined.
  5. Shape cookies with a scoop (Chef Vanessa uses a #24 scoop).
  6. Put cookies lightly onto the prepared baking tray.  Flatten lightly. Bake until lightly golden and crisp on the outside about 10-12 mins depending on your oven.
  7. Bake longer for a crispier cookie.
  8. Let cool on a cookie rack or perforated tray without the Silpat.
  9. Decorate half the cookies with about 1/2 cup  Soom Chocolate Tahini (mix well before) and 2 tbsp Cocoa nibs on top.
Free shipping on orders over $45.99