These delicious vegan almond flour chocolate chip cookies are easy to make in one bowl with 7 simple ingredients! They’re ready to enjoy in under 30 minutes and take just minutes to prep for baking.

These are grain-free and gluten-free but still delivers on taste and texture. They’re crisp on the outside with a soft, buttery inside and are so easy to make.

For more gluten-free almond flour cookies, you can try these Gluten-Free Almond Flour Peanut Butter Cookies, Vegan Almond Flour Oatmeal Cookies, Vegan Tahini Sesame Cookies and Vegan Matcha Cookies.

Recipe Features

• Vegan (dairy-free and egg-free), grain-free and gluten-free.
• Easy to prepare in one bowl with just 7 simple ingredients.
• No raw eggs so feel free to sample the raw cookie dough, or even reserve some for a cookie dough treat.
• Delicious, melt-in-your-mouth buttery texture without added butter or oil.
• Use sugar-free chocolate chips for a low-carb cookie.

Ingredients

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

• Almond Flour: These were developed specifically for blanched almond flour (not almond meal) and have not been tested with anything else.
• Almond Butter: Use drippy nut butter that’s not overly dry (like at the end of the jar).
• Maple Syrup: Use pure maple syrup or substitute it with agave syrup.
• Chocolate Chips: Use dairy-free chocolate chips or chopped dark chocolate if you’d like the recipe to remain vegan. For a low-carb, low-sugar cookies, use sugar-free chocolate chips.
• Baking & Flavour: You’ll need baking soda, salt and vanilla.

Step-by-Step Photos

Step 1: Add everything except for the chocolate chips to a mixing bowl and stir until fully combined into a moldable cookie dough. If the dough needs a bit of extra moisture, you can add add 1-2 tbsp plant-based milk of choice.

Step 2: Once you’ve mixed the dough, add the chocolate chips and mix to combine.

Step 3: Use a cookie scoop to scoop 12 cookies onto a baking sheet lined with parchment paper. Flatten each cookie slightly using your hands.

Step 4: Bake them for 10-12 minutes until golden brown. Let the cookies cool on the pan until firm and then enjoy!

Notes & Tips

• Do not make flour substitutions to this recipe. It was developed specifically for almond flour, which has unique characteristics.
• For additional add-ins, try shredded coconut, raisins, cranberries or cacao nibs.

Storing

• Let the cookies cool completely before storing.
• They’re best the day they’re made. They’re still yummy after storing, just softer in texture.
• Store in an airtight container at room temperature for 4-5 days or in the fridge for 1 week
• The cookies can be frozen in a sealed container or freezer bag for up to 3 months.

Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.

⭐⭐⭐⭐⭐