These Almond Flour Cookies are vegan, gluten-free, and so gooey! Made with simple ingredients, they’re packed with almond butter, chocolate chips, AND chocolate chunks!
Whether you’re vegan, gluten free, or not — these almond flour cookies are sure to be a hit! They’re soft, chewy, and absolutely loaded with chocolate.
A vegan, gluten free version of the classic chocolate chip cookie, these almond flour cookies are insanely delicious.
- Flaxseed Meal and Water – forms the flax “egg” to help bind the cookie ingredients together.
- Coconut Oil – adds moisture and richness. If you’re sensitive to the flavor of coconut oil, be sure to use refined coconut oil, which is neutral in flavor.
- Vanilla Extract – gives the cookies warmth and sweetness.
- Almond Butter – use an all-natural *just nuts/salt* variety of almond butter.
- Dark Brown Sugar – adds a warm, rich molasses flavor.
- Almond Flour – gives the cookies structure. One of my favorite gluten-free alternatives to all-purpose flour! I don’t recommend substituting with another flour.
- Baking Soda and Baking Powder – our leavening agents that ensures the cookies aren’t too dense.
- Salt – cuts the sweetness and enhances other flavors.
- Chocolate Chips/Chunks – I use a combination of both but feel free to use one or the other. Be sure to use a dairy free variety if you’re vegan.
- Maldon Sea Salt – for garnish, if desired, but highly recommended! Sea salt cuts the sweetness from the sugar and adds a great crunch.
How to make
These almond flour chocolate chip cookies are made with every day pantry ingredients and come together so quickly.
- Mix together flaxseed meal and water then let that sit in the fridge for 15 minutes. This is your flax “egg”.
- Pour the flax “egg” into a large bowl then add in coconut oil, vanilla, almond butter, and brown sugar. Mix until just combined.
- Add in almond flour, baking powder, baking soda, and salt then mix again until just combined.
- Use a 1/4 cup measuring cup to portion out 8 dough scoops onto two baking sheets lined with silicone baking mats (for 16 total cookies.) Use your hands to press each cookie until 1-inch thick.
- Place in the fridge to chill for 30 minutes then bake for 15 minutes!
Can you use a different nut butter?
I don’t recommend using a different nut butter. I tried peanut butter and found they were way too dense.
Can you use coconut flour?
No, coconut flour is much more absorbent than almond flour, meaning you’d need to use significantly less coconut flour or add more liquid. Using coconut flour will completely change the make-up and texture of the cookies.
- Add nuts. Swap some of the chocolate chips/chunks for chopped walnuts or pecans for added texture.
- Use other chips. If you don’t need these to be vegan, peanut butter chips, butterscotch chips, or even white chocolate chips would be good.
How to store
These almond flour cookies will last in an airtight container at room temperature for 3 days, in the fridge for up to a week, or in the freezer for up to 3 months.
To enjoy again, serve room temperature or bake/microwave to warm!
Almond Flour Cookies
Equipment for this recipe
- 2 tablespoons ground flaxseed meal
- 6 tablespoons water
- 1/4 cup coconut oil at room temperature (should be soft)
- 1 tablespoon vanilla extract
- 1 cup all-natural almond butter ingredients should just be just nuts and sometimes salt (be sure to thoroughly stir before measuring out)
- 1 cup dark brown sugar packed
- 2 1/2 cups almond flour spoon and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 (12 oz) bag chocolate chips/chunks I used a combination
- Maldon sea salt for garnish
- Line two rimmed baking sheets with silicone baking mats. Set aside.
- In a small bowl, stir together flax and water.
- Set aside in the fridge to gel for 15 minutes.
- Once the flax mixture has set, pour it into a large bowl.
- Add in coconut oil, vanilla, almond butter, and brown sugar.
- Mix until *just* combined.
- Add in almond flour, baking powder, baking soda, and salt.
- Mix until *just* combined.
- Stir in chocolate chips/chunks, again, until *just* combined.
- Using a 1/4 cup measuring cup, portion out 8 dough scoops onto each prepared baking sheet.
- Use your hands to press each cookie to 1 inch thick (the cookies don’t spread much).
- Place into fridge to chill for at least 30 minutes.
- Preheat oven to 350 degrees F.
- Bake cookies in preheated oven for 15 minutes.
- Remove from oven and immediately sprinkle with maldon sea salt.
- Let sit for 2-5 minutes before transferring to a cooling rack.
- Serve and enjoy!
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*Note: Nutrition information is estimated and varies based on products used.