Almond Flour Chocolate Chip Cookies (Vegan & Gluten-Free!)

Why You’ll Love This Recipe

Almond Flour Chocolate Chip Cookies are soft, chewy, and irresistibly rich—with all the comfort of a classic cookie, minus the gluten, dairy, and eggs. These naturally grain-free cookies are made with wholesome ingredients and come together in just one bowl. Perfect for quick cravings, lunchbox treats, or sharing with friends, they’re a guilt-free indulgence everyone will love.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

blanched almond flour
baking soda
salt
coconut sugar or brown sugar
flaxseed meal
water
coconut oil or vegan butter
vanilla extract
dairy-free chocolate chips

directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a small bowl, mix flaxseed meal and water to make a flax egg. Let sit for 5 minutes to thicken.

In a large bowl, whisk together almond flour, baking soda, and salt.

Add coconut sugar, melted coconut oil, vanilla extract, and flax egg to the dry ingredients. Stir until a dough forms.

Fold in dairy-free chocolate chips.

Scoop dough into tablespoon-sized balls and place on the prepared baking sheet. Flatten slightly with your fingers or the back of a spoon.

Bake for 10–12 minutes, until the edges are golden and the centers are set.

Let cookies cool on the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields about 12–14 cookies.
Preparation time: 10 minutes
Baking time: 10–12 minutes
Cooling time: 10 minutes
Total time: 30–35 minutes

Variations

Add chopped nuts like walnuts or pecans for extra crunch.
Use mini chocolate chips for a more evenly distributed bite.
Swap chocolate for raisins or dried cherries for a fruity twist.
Sprinkle with flaky sea salt before baking for a sweet-salty finish.

storage/reheating

Store cookies in an airtight container at room temperature for up to 4 days.
Refrigerate for up to 7 days or freeze for up to 2 months.
To reheat, microwave for 10–15 seconds or warm in the oven at 300°F (150°C) for 5 minutes.

FAQs

Can I use almond meal instead of almond flour?
Almond meal has a coarser texture and may alter the consistency—blanched almond flour is preferred.

Are these cookies crispy or soft?
They’re soft and chewy with slightly crisp edges.

Is coconut oil necessary?
You can substitute vegan butter or another neutral oil if preferred.

Can I make these sugar-free?
Try a sugar substitute like monk fruit or erythritol, though results may vary.

Do I need to chill the dough?
Not necessary, but chilling for 15–30 minutes can help reduce spreading.

Are they keto-friendly?
Yes, if you use a low-carb sweetener and sugar-free chocolate chips.

Can I double the recipe?
Absolutely—this recipe scales easily for larger batches.

Conclusion

Almond Flour Chocolate Chip Cookies are the perfect blend of simplicity and indulgence, offering everything you love about cookies in a vegan, gluten-free format. With minimal ingredients and maximum flavor, they’re a treat you can feel good about baking and sharing. Keep a batch on hand for when the cookie cravings hit—you won’t be disappointed.

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