Think of these Almond Flour Cookies as a high protein and nutrition-packed version of classic chocolate chip cookies. Just as ooey, gooey, and soft, they’re easy to make and naturally gluten free!
Easy almond flour chocolate chip cookies
If you’re on the lookout for a “healthy” cookie that doesn’t actually taste healthy, you’ve come to the right place! These Almond Flour Cookies have all of the delectable flavors of gluten free chocolate chip cookies but are made with almond flour for added nutrition.
They’re simple, too. Gather the easy-to-find, grain free ingredients and mix them together in one bowl. After a quick trip in the oven, you’ll have a batch of gluten free cookies that taste just as scrumptious and ooey gooey as classic vegan chocolate chip cookies.
Why make these cookies with almond flour? Because it not only enhances them with sweet and nutty flavors, but also has a lower carb count (if for some reason you are looking for this, personally I don’t avoid carbs!) and boosts the protein. Try it once and you’ll be hooked! I use almond flour to enrich all kinds of baked goods, from brownies to pie crust.
Ingredients needed (with substitutions)
- Ground flaxseeds – Flaxseeds mixed with water transform into flax eggs, which mimic the binding effect of real eggs. If you don’t have flaxseed, use chia seeds instead or replace the seeds and water with applesauce.
- Vegan butter – Coconut oil works too.
- Brown sugar – The added molasses in brown sugar deepens the color and adds a vibrant toffee-like flavor to the cookies. Try coconut sugar, maple sugar, or monk fruit sweetener for a naturally sweetened option.
- Vanilla extract
- Non dairy milk – You can use any kind of non dairy milk you like. Stick with almond milk if you really love that nutty flavor.
- Almond flour – It’s pretty easy to find storebought almond flour nowadays. Bob’s Red Mill and King Arthur are good brands or look for bags at Costco or Trader Joe’s. It’s also available online from Amazon. You can use almond meal if that’s all you have at home but the cookies will be darker in color and have a grittier texture.
- Baking soda
- Chocolate chips – I like to use a chopped chocolate bar in these cookies but vegan chocolate chips work just as well. You could easily swap them for toffee bits, crushed nuts, or chopped peanut butter cups too!
- Coarse salt – A little flaky salt on top makes every bite pop!
How to make almond flour cookies
Find the instructions with measurements, temperatures, and bake times on the recipe card below.
Make the flax egg by stirring the ground flaxseeds and water together in a small bowl. Set aside and let the mixture thicken.
Begin making the cookie dough by creaming the vegan butter and sugar together in a mixing bowl until light and fluffy. Pour in the milk, vanilla, and flax eggs, and mix well to combine. Add the almond flour, baking soda, and salt into the bowl and mix until everything just comes together.
Finish by gently folding in the chocolate. You can use either chocolate chips or chopped chocolate, I suggest using 70% dark chocolate. And check the ingredients to make sure there is no milk added, if you want them to be vegan.
Now it’s time to form the cookie dough balls. The dough will be wetter than most other cookie doughs, so scoop the balls of dough with a spoon instead of your hands. Drop them onto a prepared baking sheet, then bake until they’re golden around the edges and soft in the center.
Leave the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Sprinkle each one with a little flaky salt, then enjoy!
Storing and freezing
The baked cookies will stay fresh for about 3 to 4 days when kept in an airtight container at room temperature. You could store them in the fridge but this tends to dry them out quicker. They also freeze well for about 3 months.
Want to save some time? Freeze the cookie dough balls for later. Simply form the balls, place them on a lined baking sheet, and freeze until solid. Transfer them to a sealed container or ziplock bag, then bake right from frozen later on (just add an extra 3-5 minutes to the baking time).
Frequently asked questions
- Do you need to chill the cookie dough? Not for this recipe. Chilling the dough in the fridge can help solidify the butter and prevent the cookies from spreading in the oven, but these almond flour cookies won’t spread much. If you like extra thick and chewy cookies, feel free to chill the dough for 10 or 15 minutes before baking.
- Can they be made without sugar? Granulated sugar is important not only for flavor, but for the structure of the cookies as well. Feel free to replace the brown sugar with a less refined granulated sugar instead, such as coconut sugar, maple sugar, date sugar, and monk fruit sweetener.
- Why are my almond cookies dry? Sounds like there might be too much flour in the dough. The cookie dough should be quite wet, much more so than other doughs. If it’s too dry, add another 1 to 2 tablespoons of milk.
Want more vegan and gluten free desserts?
- Gluten Free Banana Bread
- Vegan Gluten Free Waffles
- Gluten Free Blueberry Muffins
- Easy Vanilla Gluten Free Cake
Almond Flour Cookies
- 2 tablespoons ground flaxseeds
- 5 tablespoons water
- 1/2 cup vegan butter, softened or coconut oil
- 3/4 cup brown sugar lightly packed
- 2 teaspoons pure vanilla extract
- 2 tablespoons non dairy milk
- 3 cups fine almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups chopped chocolate OR chocolate chips
- Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper.
- Make the flax egg – Mix the ground flaxseeds and water in a small bowl, stir and set aside to thicken.
- In a large bowl of a stand mixer, or using a hand mixer, cream together the vegan butter and sugar. Now add the milk, vanilla and flax eggs and mix to combine.
- Add the flour, baking soda and salt. Mix to combine.
- Fold in the chocolate chips. The dough will be a bit wet, more so than usual cookie dough, so don’t roll with your hands. Scoop instead.
- Scoop tablespoon sized balls and place on the prepared pan. For super chocolatey tops like in the photos, place some more chopped chocolate on top of each ball of dough. Bake for 10-13 minutes until they are golden around the edges.
- Let cool on the pan for 5 minutes, then transfer to a cooling rack. Sprinkle with sea salt, if desired and enjoy!
- This recipe has been updated and changed to create a better cookie, but if you are looking for the old recipe with less oil and sugar, here it is: Vegan Gluten Free Chocolate Chip Cookies.
- Other mix ins – Feel free to switch it up and fold in dried cranberries or blueberries, white chocolate chips, nuts, or any combination you like.