These vegan almond flour chocolate chip cookies are healthy, chewy gluten-free, vegan cookies made with a combination of simple, wholesome ingredients. Bonus, these gluten-free, vegan chocolate chip cookies with almond flour are also grain-free and paleo!
How to make vegan almond flour cookies?
It’s easy to make delicious vegan cookies using almond flour, no eggs, no butter, or dairy. The trick is to use a combination of plant-based ingredients that provides a chewy, soft cookie texture and bind the almond flour together.
Let’s see the few simple ingredients you need to start making these vegan, gluten-free cookies with almond flour at home:
- Almond flour – it is preferable to use ultra-fine, golden-white almond flour instead of almond meal. In fact, almond flour comes from ground blanched almonds, and its texture is not as coarse as almond meal. Therefore, it doesn’t make cookies gritty or grainy, and the cookie color comes out perfectly white golden.
- Tahini paste – also known as sesame paste. This is the paste you are using in a most classic hummus recipe. If you can’t find this ingredient, swap for fresh runny peanut butter or almond butter. These options work great as long as your nut butter is fresh and drippy.
- Maple syrup – or any unrefined liquid sweetener you love like agave syrup or brown rice syrup to decrease the carbs and GI of these vegan cookies.
- Unsweetened almond milk or any dairy-free milk of your choice.
- Baking powder – or half the amount of baking soda if preferred.
- Salt – optional but recommended for extra flavor!
- Vegan dark chocolate chips
- Vanilla extract or almond extract – optional but tastes great and boosts the cookie flavor.
Use ingredients at room temperature
First, bring all the dry ingredients into a large mixing bowl, including almond flour, baking powder, and sea salt.
Then, make a well in the center of the dry ingredients and add the liquid ingredients. Make sure you don’t use cold almond milk, bring the milk to room temperature first!
I also recommend using lukewarm tahini paste. Pop the tahini paste jar for 30 seconds in a microwave or bain-marie to soften the seed butter.
In fact, if your seed butter is too dry or the oil and butter separate in the jar, you won’t create soft, moist cookies.
Form the cookie dough
Stir all your ingredients together with a spoon or silicone spatula. Don’t hesitate to use your hands to squeeze the cookie dough and bring all the ingredients together.
Stir in the chocolate chips at the end.
Preheat the oven to 350F (180C). Line a cookie sheet with lightly-oiled parchment paper. I like to use melted coconut oil to rub on the paper to prevent the cookies from sticking to it.
Finally, roll the cookie dough between the palm of your hands to form balls and place each ball 1 thumb apart on the baking sheet.
Bake your cookies for 15 minutes or until the top is golden brown. Note that almond flour cookies are always slightly soft when out of the oven.
First, cool down 5 minutes on the cookie tray. Then, transfer the cookies to a cooling rack and wait 30 minutes to appreciate their final texture.
How to store my vegan almond flour cookies?
These cookies are egg-free and dairy-free. It means they store well at room temperature in a cookie jar for 3 days.
You can also store them in an airtight container in the fridge for up to 6 days. The outside becomes sticky if in contact with moisture, so make sure they are stored in a sealed container.
Can I freeze my almond cookies?
Yes, you can freeze these cookies in ziplock bags or sealed jars. Thaw at room temperature 3 hours before serving.
Ingredients swaps idea
Below I listed some swap options for you to try if you don’t have one of the ingredients listed in this recipe.
- Tahini – you can use unhulled or hulled tahini. Both give the same results with different colors. Other options are sunflower seed butter, almond butter, and peanut butter.
- Sweeteners – you must use a liquid sweetener in this recipe, so don’t try coconut sugar or any other granulated sugar. It won’t work. However, you can try other liquid sweeteners like agave syrup, date syrup, or sugar-free maple-flavored syrup for a keto vegan cookie recipe. All these options change the cookie color and texture slightly. For example, sugar-free Monk fruit syrup makes the cookies dryer, and you may have to add a bit more almond milk to get the dough together.
More vegan almond flour cookie recipes
I love to bake with almond flour. It’s a healthy, low-carb, gluten-free flour that makes chewy, soft, healthy vegan cookies. Below I listed my favorite almond flour cookie recipes for you to try.
They are all vegan, gluten-free, and paleo cookie recipes for everyday baking:
Have you tried this vegan almond flour chocolate chip cookie recipe yet? Connect with me and share a picture of your creation with us on Instagram!
Your friends, Carine
Vegan Almond Flour Cookies
- 2 cups Almond flour
- 1/4 teaspoon Salt
- 1/2 teaspoon Baking powder
- 1/4 cup + 2 tablespoons Maple syrup - or brown rice syrup for a lighter sweet flavor or agave syrup (90 ml)
- 5 tablespoons Tahini paste - - at room temperature or fresh runny peanut butter, no added sugar, no added salt
- 1 tablespoon Almond milk - - lukewarm
- 1/3 cup Vegan dark chocolate chips
- Preheat oven to 180°C (350°F).
- Line a cookie tray with parchment paper. Set aside.
- In a large mixing bowl, add almond flour, baking powder, salt, maple syrup, fresh tahini paste, and unsweetened almond milk (lukewarm, not cold).
- Combine with a spoon until it forms a crumbly dough, then stir in the vegan dark chocolate chips.
- Use your hands to gather the pieces of dough into a cookie dough ball. The dough should be soft and easy to bring together. If it is too dry, it may happen if you used almond meal (not recommended). Add 1 tablespoon of extra almond milk to bring ingredients together.
- Using a cookie scoop, scoop the dough to shape 16 small cookies. Place each cookie dough ball onto a baking tray.
- Slightly press the top of each cookie to flatten slightly. The cookie won't expand while baking, so shape them as you like, thinner they get crispier, thicker they stay softer/chewier in the center.
- Bake at 180°C (350°F) for 12-15 minutes or until the sides are golden brown. The center stays soft, white in color. The cookies will harden and get chewy at room temperature.
- Cool down the cookies onto a cookie rack for at least 2 hours to enjoy their best flavor and texture.
- Store the cookies in a cookie jar for up to 1 week.