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

These Almond Flour Chocolate Chip Cookies are everything you could want in a cookie—soft, chewy, perfectly sweet, and made with wholesome ingredients. They’re entirely vegan, completely gluten-free, and ridiculously easy to make. This is the kind of recipe you’ll come back to again and again, especially when you want a quick treat without a trip to the store. One bowl, no fuss, and they bake up beautifully every time!

Why You’ll Love This Recipe

• Simple Ingredients, Big Flavor: No strange flours or complicated binders—just a handful of pantry staples and loads of melty chocolate goodness.
• Naturally Gluten-Free & Vegan: Almond flour keeps these cookies tender and gluten-free, while flaxseed acts as the perfect egg substitute for a plant-based treat.
• Quick to Make: You can go from craving to cookie in under 25 minutes, including prep and bake time. Perfect for weeknights, last-minute guests, or a little solo indulgence.
• Healthier Sweet Tooth Fix: Lower in carbs than traditional cookies and rich in healthy fats from almonds, these are a satisfying alternative that doesn’t taste like a “healthy” swap.

Ingredients You’ll Need

• Almond Flour: The base of the cookie—moist, nutty, and perfect for gluten-free baking. Make sure to use finely ground almond flour, not almond meal.
• Flaxseed Meal: Combined with water to create a flax egg, it binds the dough just like a regular egg would.
• Coconut Oil: Adds richness and helps with that perfectly soft texture. You can sub with vegan butter for a slightly more buttery taste.
• Maple Syrup: Natural sweetness and a hint of caramel flavor. Agave syrup or date syrup also work well here.
• Vanilla Extract: Brings warmth and rounds out the flavor. Don’t skip it—it makes a big difference.
• Baking Soda: Gives the cookies a bit of lift and a nice chew.
• Salt: Just a pinch enhances all the flavors.
• Dark Chocolate Chips: The star of the show! Choose dairy-free chips to keep it vegan. Chunks or chopped chocolate work beautifully too.

Variations

• Nut-Free Option: Substitute almond flour with sunflower seed flour, but be aware it might create a green tint due to a reaction with baking soda—it’s totally safe!
• Add-Ins: Stir in chopped nuts, shredded coconut, or a sprinkle of cinnamon for an extra layer of flavor.
• Spiced Up: Add a dash of cardamom or espresso powder for something a little more grown-up and bold.
• Double Chocolate: Mix in a tablespoon of cocoa powder and a few extra chips for a richer, chocolate-loaded cookie.

How to Make Almond Flour Chocolate Chip Cookies

Step 1: Preheat and Prep

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

Step 2: Make Your Flax Egg

In a small bowl, combine flaxseed meal with water and let it sit for about 5 minutes to thicken.

Step 3: Mix the Wet Ingredients

In a mixing bowl, stir together the coconut oil, maple syrup, vanilla extract, and the prepared flax egg until smooth and well combined.

Step 4: Add the Dry Ingredients

Add the almond flour, baking soda, and salt. Mix until a soft dough forms. It will be slightly sticky—that’s perfect.

Step 5: Stir in the Chocolate

Fold in your chocolate chips. Make sure they’re evenly distributed for maximum chocolate in every bite.

Step 6: Scoop and Shape

Use a cookie scoop or spoon to drop dough onto the baking sheet. Slightly flatten each ball with your fingers—they won’t spread much on their own.

Step 7: Bake

Bake for 10–12 minutes, or until the edges are golden and the centers are set. They’ll firm up more as they cool.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for 5–10 minutes before transferring to a rack. Then eat warm or store for later!

Pro Tips for Making the Recipe

• Don’t Overbake: Almond flour cookies can dry out if overcooked. Take them out when they look just barely done.
• Let Them Cool: These cookies are fragile right out of the oven. Let them rest on the pan so they firm up properly.
• Use Room Temp Ingredients: Especially the coconut oil and maple syrup—this helps everything blend more smoothly.
• Test Your Almond Flour: Different brands absorb moisture differently. If your dough feels too wet or too dry, adjust with a little extra almond flour or a splash of plant milk.

How to Serve

These cookies shine all on their own, but here are a few fun ways to enjoy them:

Cookie Sandwiches

Spread a little vegan ice cream or nut butter between two cookies for a dreamy dessert.

With a Cup of Coffee or Tea

The nutty sweetness pairs perfectly with your favorite hot beverage.

Dessert Platter

Serve alongside fresh fruit and other gluten-free treats for a lovely dessert board.

Midnight Snack

No shame in grabbing one (or two) right out of the cookie jar for a cozy end to the day.

Make Ahead and Storage

Storing Leftovers

Keep cookies in an airtight container at room temperature for up to 4 days. They’ll stay soft and chewy!

Freezing

Freeze baked cookies in a sealed container for up to 2 months. Let them thaw at room temperature when you’re ready to enjoy.

You can also freeze the dough balls and bake straight from frozen—just add an extra minute or two to the baking time.

Reheating

Warm them in the microwave for about 10 seconds for that freshly-baked softness and melty chocolate experience.

FAQs

Can I use almond meal instead of almond flour?
You can, but the texture will be different. Almond meal is coarser and often includes the skins, which can make the cookies denser and grainier. For the best soft and chewy result, stick with finely ground blanched almond flour.

Are these cookies keto-friendly?
They’re lower in carbs than traditional cookies, but maple syrup adds natural sugars. If you want a low-carb version, try swapping maple syrup for a keto-friendly sweetener like monk fruit or erythritol.

What’s the best way to substitute the coconut oil?
Vegan butter is the best substitute—it’ll give a slightly richer flavor and still keep the cookies perfectly soft. Avoid liquid oils, as they may make the dough too runny.

Can I make these nut-free?
Yes! Use sunflower seed flour instead of almond flour. Just be aware it might turn the cookies green (completely safe—it’s a chemical reaction with baking soda).

Final Thoughts

These Almond Flour Chocolate Chip Cookies are the kind of recipe that proves you don’t need eggs, butter, or gluten to bake something downright delicious. They’re soft, chewy, rich with chocolate, and packed with feel-good ingredients. If you’re craving something sweet, simple, and satisfying, this is the treat to try. Happy baking!

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