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!

close up on baked almond flour cookies on a lined baking sheet.

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.

rows of baked almond flour chocolate chip cookies on a lined baking sheet.

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.
  • Water
  • 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
  • Salt
  • 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!
wet cookie dough ingredients mixed together in a large white bowl.

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. 

dry ingredients for almond flour cookies in a large white bowl.

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.

chopped chocolate on top of almond flour cookie dough in a large white bowl.

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!

close up on raw chocolate chip cookie dough balls on a parchment-lined baking sheet.

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 

  1. 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.
  2. 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. 
  3. 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. 
rows of baked almond flour chocolate chip cookies on a lined baking sheet.

Want more vegan and gluten free desserts?

close up of baked almond flour chocolate chip cookies on a lined baking sheet.
4.89 stars (18 ratings)

Almond Flour Cookies

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!
Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
Servings: 18 cookies


Flax eggs

  • 2 tablespoons ground flaxseeds
  • 5 tablespoons water

The rest

  • 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!


  1. 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.
  2. 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.


Serving: 1cookie | Calories: 224kcal | Carbohydrates: 19g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 142mg | Potassium: 23mg | Fiber: 2g | Sugar: 14g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. I’m trying to figure out if this is the “small batch” recipe that I used for the last couple of years which my whole family loved! But it originally called for chia instead of flax or egg. This recipe did not turn out the same & we were all very sad. ? Did this used to be the “small batch” recipe?

    1. They shouldn’t be very dry. Make sure you are measuring everything correctly so you don’t accidentally add too much flour. You can always add a tablespoon or two of non-dairy milk if the dough is very crumbly.

  2. Nora, great recipe! Just what I needed. Used monkfruit sweetener instead of brown sugar and that worked out well. Thank you!!

  3. In case you need a substitution for flax egg, I made this recipe with 1/4c applesauce + 1tsp baking powder for an ‘egg substitute’ and they came out amazing! 

  4. This just might be my other go-to CCC recipe! It’s so much healthier than my other and just as good! My 9 year old baby girl was impossible to converse with earlier as she was too busy making yummy noises and stuffing her face! ? Thank you so much for your recipes, Nora!

  5. Hi, these sound pretty easy and delicious 🙂
    Could I make these in an air fryer? If so, do you know the temp/time? Thanks!

    1. I bet you could but I have never tried it! I would try 350 degrees for 8 minutes, then cook a little longer if needed. Thanks!

  6. Great healthy cookie option.  I love that they are not too sweet.  I used almond butter instead of oil and added a little almond milk just to make the dough come together. I baked the cookies 7 minutes and then turned the oven off and left them in for an additional 10 minutes to evaporate extra liquid.  Worked beautifully.  Thank you.

    1. Another oil would probably work okay, though I haven’t tested it. Almond butter actually might work here as well.

  7. I just made these and they’re delish! …do you think subbing the oil for applesauce will work? (trying to watch those calories lol)

  8. Hi Nora I made the vegan lasagna for easter it was delicious. The vegan chocolate cake is a big hit at my house, I have made it several times even non vegans like it.

    Thank You

  9. I don’t have flax meal, but I do have eggs (I’m “flexegan” lol). Do you know if I can use eggs instead/how many? #quarantinebaking

    1. I would stick with a granulated sugar, so coconut sugar would work. The liquid sweeteners are trickier because they throw off the wet to dry ratios.

    1. I’ve never tested it but I have a feeling it wouldn’t work unfortunately. Coconut flour is quite different to work with, so I’m not sure how it will turn out, sorry!

  10. This recipe looks great, however I am allergic to flaxseeds. Do you have a suggestion for a replacement?

    1. Can you have chia seeds? If so, I’d use ground chia seeds (or whole, but you might taste whole chia seeds in your cookies). You may be able to leave them out entirely and add a little more oil or a few tablespoons of non-dairy milk, though I haven’t tried it. Thanks!

  11. Made these cookies for my daughter who is expecting her second child. She has a sweet tooth like me and I’m always looking for a healthier alternative. We loved them and also my husband and my daughter’s friend devoured them. Unfortunately they were gone within a few hours. Love your recipes.

  12. Love these cookies! Super easy, great flavor and texture. The cookies get crunchy as they cool but stay soft on the inside. I’m always looking for healthy recipes without too much sugar. These are low sugar. Will be making these again!

      1. I LOVE the taste of these cookies. However, I find the amount of almond flour too great. I reduced by half and it made such chewy, moist, melt in your mouth cookies! Thank you for this wonderful recipe!

  13. Omg! These are the best gluten free cookies I have tried! I just made them for a party and everyone were like these cookies!!! And no one could tell they were gluten free! So going to keep this recipe! Its one of the websites I can trust with my eyes closed and never regret making the recipes! Thank you so much! My family loves all the recipes!

    1. Aw thank you so much for this kind comment Aisha! I haven’t made these cookies in a while, and you’ve reminded me that I need to because they are delicious. 🙂 I’m so glad you’ve found recipes you and your family love here!

  14. These cookies are terrific! They are even more wonderful the subsequent days. Substituted maple syrup for brown sugar.

    1. I’m glad you enjoyed the cookies! They do get better with time, well for a few days at least. Sometimes I freeze them. I have one son that likes to eat cookies straight from the freezer.

  15. Just made these and really enjoyed them. They were nice and soft in the inside which is how I like my chocolate chip cookies. I’m definitely going to make these again because when I get the craving for chocolate chip cookies I go straight to the Tollhouse recipe but this is a good alternative because of the protein and fiber and it did satisfy that cookie craving. My only issue is I need to find a brand of almond flour that isn’t so pricy (I used Bob’s Red Mill). Thanks for the recipe!

    1. I’m so glad you enjoyed the cookies! Thanks for letting me know. I wish almond flour was cheaper, too. I found it at Costco recently for a great price, so I’m stocked up for now at least!

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