The easiest Almond Flour Chocolate Chip Cookies with a delicious soft and chewy texture are 100% egg-free, vegan, and gluten-free!
Indulge in healthy chocolate chip cookies made with low-carb almond flour!
You know how much I love creating recipes, especially cookies with almond flour. I have been sharing almond flour cookie recipes for a while on this blog, and there’s a reason for that.
How To Make Almond Flour Chocolate Chips Cookies
These are 1-bowl chocolate chip cookies made in 15 minutes using only basic ingredients and no animal product.
You don’t need eggs, dairy, or milk to make the best chocolate chip cookies with almond flour, and let me show you how.
The simple ingredients you need to make these chewy cookies are:
- Maple syrup or any liquid sweetener you love. Some other healthy refined sugar-free sweeteners that work great for these cookies are agave syrup, coconut nectar, or sugar-free fiber syrup for a keto-friendly option.
- Soft brown sugar other options are coconut sugar or sugar-free golden erythritol for a keto almond flour cookie recipe.
- Softened Vegan butter – you can also use peanut butter, tahini, or almond butter instead.
- Almond flour – I am always choosing ultra-fine almond flour, also known as blanched almond flour. It doesn’t have the grainy and gritty texture of almond meal, and it makes almond cookies much tastier and lighter in color. Learn how to measure alternative flours accurately.
- Baking powder
- Vanilla extract
- Dark chocolate chips – we used 1/2 cup, but you can use a little extra to add on top of the chocolate chip cookies. Learn how to find vegan dark chocolate.
Beat Vegan Butter And Sweetener
First, in a medium bowl or the bowl of your stand mixer, add the wet ingredients: maple syrup, softened vegan butter, and soft brown sugar.
Use a hand beater or the paddle attachment of your stand mixer to beat the ingredients together for 1 minute or until creamy.
Adding Dry Ingredients
Add in the dry ingredients: almond flour, baking powder, salt, and stir with a spoon, or paddle attachment to combine.
The cookie dough should be sticky and thick.
Fold in chocolate chips and stir to combine evenly.
Preheat the oven to 350°F (180°C). Line one or two baking sheets with parchment paper and lightly oil them with coconut oil or vegan butter.
If you are making 12 small cookie balls, you need two baking sheets.
Set them aside.
Now, divide the cookie dough into 12 balls of the same size for small cookies or six balls for extra-large cookies.
Place each ball onto the prepared baking sheets, leaving a thumb of space between each cookie dough ball.
Now, use your hand palm to flatten the dough balls.
Bake the cookies in the center rack of the oven for 10-12 minutes or until the sides are golden brown.
Depending on the size of the cookies, you may need to bake them longer or less. Adjust timing until the color of the cookies is golden and the cookies are soft in the center but set.
Cool the cookies down for 10 minutes on the cookie sheet, then slide a spatula under each cookie to transfer them to a cooling wire rack.
Cool the cookies for at least one hour to appreciate all their texture.
You can use this almond flour cookie recipe to create a range of different cookie flavors.
You can swap the dark chocolate chips for:
- Half macadamia nuts and half vegan white chocolate chips.
- Cranberries and chocolate chips
- White chocolate chips
- Nuts like chopped pecans or walnuts and dried raisins.
- Oatmeal raisins: use 1/4 cup rolled oats and 1/4 cup dried raisins.
These almond flour chocolate chip cookies store very well in an airtight box at room temperature for up to 4 days.
You can freeze these cookies for up to 3 months in zip lock bags and thaw them at room temperature the day before eating.
Below I listed some ingredients swap to help you adapt the recipe to your food allergy or diet requirements.
- Sugar-free – almond flour is a low-carb keto flour. As a result, you can use this recipe to make keto chocolate chip cookies. To do so, swap maple syrup for sugar-free syrup, brown sugar for golden erythritol, and use sugar-free chocolate chips.
- Paleo – most of the ingredients are paleo cookie friendly except soft brown sugar. You can replace it with the same amount of coconut sugar to make paleo chocolate chip cookies.
- Butter – if you don’t have vegan butter, you can replace it with any nut butter or seed butter you like including peanut butter, unhulled tahini paste, sunflower seed butter, or almond butter. Coconut oil is not a great option in this recipe. The cookies won’t spread and become much harder with it.
More Almond Flour Cookie Recipes
Below I listed more almond flour cookie recipes for you to try:
Have you made these vegan almond flour chocolate chips cookies? Share a comment or review below to let me know how much you like them.
Did You Like This Recipe?
Almond Flour Chocolate Chips Cookies
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- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil the paper with coconut oil. Set aside.
- In a large mixing bowl, beat the maple syrup, softened vegan butter, and soft brown sugar for 1 minute. You can use the paddle attachment of a stand mixer or an electric hand mixer to do so.
- Next, add in the almond flour, baking powder, and salt and stir with a spoon or paddle attachment to combine and form a soft cookie batter.
- Fold in chocolate chips and stir until well incorporated.
- Divide the dough into 6 equal balls for large cookies or 12 smaller balls for smaller almond flour cookies. The dough is sticky, so you may want to oil your hands to roll the dough balls.
- Place each dough ball onto the prepared baking sheet leaving a thumb space between each cookie as these expand in the oven.
- Press down each ball to flatten and bake the cookies in the center rack of the oven for 10-12 minutes or until golden brown on the edges.
- Cool them down for 10 minutes on the cookie sheet, then slide a spatula under each cookie and cool down on a wire rack for 1 hour.
- Store at room temperature for up to 4 days in an airtight container.
- You can freeze the cookies in zip lock bags and thaw at room temperature the day before.