Soft, chewy, and delicious vegan almond flour cookies with chocolate chips that are easy and quick to make (you can have them ready to enjoy in less than 30 minutes!).
They're eggless, dairy-free, gluten-free, and grain-free and they're also the perfect treat to prepare on the weekend to enjoy throughout the week.
My chocolate chip cookie recipe collection has grown once again! But can you have too many chocolate chip cookie recipes in your collection? The answer is no, you cannot! More to choose from is a good thing.
The latest addition is these simple vegan almond flour cookies with chocolate chips and I hope you love them as much as they are loved here.
They're made with almond flour, so they're rich, buttery, and delicious with a soft inside filled with chocolate chips. They're crispy on the outside on the first day, but after they're stored, they soften, and if possible, they become even more delicious.
So let's go through everything you need to know so you can make these almond flour chocolate chip cookies, too! But before you get started, if you don't already have a go-to vegan chocolate chip brand that you keep on hand, read through my article: "Are Chocolate Chips Vegan" to find one.
Ingredients You'll Need
You'll just need a handful of simple ingredients for these cookies. As always, I recommend sticking with the recipe the way it's written for the best results, but I've included a few notes below about each ingredient and what you can and cannot substitute.
Ingredient and Substitution Notes
Super Fine Almond Flour - You will need blanched almond flour (superfine), NOT almond meal, for this recipe. For the best and intended results, make sure to use super fine almond flour (see the "Recipe FAQ" section below for more info on the difference between almond flour and almond meal).
NOTE: When baking, measuring your flour accurately is so important to get the best results, even when using almond flour. Check out my article about how to measure flour correctly before you start.
Vegan Butter - I have not made these cookies with coconut oil, vegetable oil, or any oil replacements, so I cannot give specific directions on how to substitute it, I would stick with vegan butter (the type that comes in sticks) for this recipe. Use butter that is slightly softened. Butter that is too soft, too warm, or melted will make your cookies spread too much while baking.
Sugars - You'll need both light brown sugar and granulated cane or white sugar. I tested this recipe many times to figure out the correct ratio and the amount called for is perfect, so don't adjust it (baking is truly a science!). I have not tried making this recipe with liquid sugar (such as maple syrup or agave) or any alternative sweeteners.
I tested a batch of these cookies without brown sugar and used coconut sugar in its place and while the cookies did taste delicious, the texture was way too soft. The cookies were not crisp on the outside when they finished and after they were stored, they softened even more and fell apart when picked up. So stick with the same sugars and measurements for the best results.
Flax Egg – Since this recipe is made without eggs, the flax egg acts as the binder. If you can’t have flax, use ground chia seeds as a replacement for the ground flax seeds.
Baking Soda - Don't leave this ingredient out, it helps the cookies rise a little, brown slightly, have a little crispness on the outside, and it also helps to give them the overall perfect texture. It cannot be replaced with baking powder.
Salt and Vanilla Extract - Two essential ingredients in any chocolate chip cookie recipe that both work to enhance the flavour.
Chocolate Chips - I always use vegan semi-sweet chocolate chips, use your favourite vegan chocolate chips.
TIP: Because almond flour contains natural oils, it can go rancid quickly if stored incorrectly. Store your bag of almond flour in a cool, dark place or in the refrigerator or freezer to extend its shelf time.
How to Make Them
(Note: I’ve outlined the step-by-step on how to make vegan almond flour cookies here, but find the full recipe, ingredients, and directions at the end of this post.)
1. The first step is to beat the butter and sugars together, then add the flax egg and vanilla and beat again.
2. Add the dry ingredients to the wet ingredients.
3. Mix the wet and dry ingredients until a sticky cookie dough has formed.
4. Add the chocolate chips. (I give a range to use in the recipe, use the lower range if you want a regular amount of chocolate chips, and use the higher range if you love lots of chocolate chips in your cookies.)
5. Stir the chocolate chips in until they have incorporated evenly into the cookie dough.
6. Using a medium-sized cookie scoop (or a tablespoon) scoop the dough and place each cookie dough ball onto your cookie sheet.
Bake the cookies and when they have finished, remove the cookie sheet from the oven and allow the cookies to rest for at least 5 minutes before removing them and placing them on a cooling rack.
They will appear puffy, dome-shaped, and be very soft right after they come out of the oven, that's how they're supposed to be, they will flatten and firm up as they cool.
The perfect bake time for my oven is 10 minutes for soft centers, a crisp outside, golden bottoms and crispy edges, but depending on your oven, you may need a minute less or a minute more since all ovens are slightly different.
If you want to change things up a bit, here are a couple of ideas:
- Add a little crunch by mixing some chopped walnuts into the cookie dough.
- Sprinkle some sea salt flakes (such as Maldon brand, don't use regular salt!) on top of each cookie immediately after they come out of the oven.
- Replace a small amount of the vanilla extract with almond extract to give some almond flavour. Remember that a little almond extract goes a long way!
What's the Texture Like?
Right after they have cooled, the outside of the cookies will be crisp and the inside will have a soft and chewy texture. When they're still warm, the inside will also be gooey because of all the melty chocolate chips.
After you store them, they will soften and the crispness will no longer be there. The cookie will become soft and chewy, both inside and out after the first day.
To Freeze Unbaked Cookie Dough for Baking Later
Follow steps 2-7 in the recipe, then place the cookie sheet in the freezer. Once completely frozen, place the cookie dough balls in an airtight, freezer-safe bag or container, with parchment paper separating each layer, and freeze for up to 2 months.
When you’re ready to bake them, remove them from the freezer, place them on a prepared baking sheet, and bake. Baking details are in the recipe notes below.
Want more vegan gluten-free cookie recipes? Look through this list of vegan gluten-free cookie recipes!
Storing and Freezing
Store fully cooled leftovers in an airtight container at room temperature for up to six days.
Freezing Baked Cookies
Freeze your cookies in single layers in a freezer bag or airtight container, with parchment paper separating each layer, for up to 2 months.
When you're ready, thaw them in the refrigerator or at room temperature.
Are you new to vegan gluten-free baking? If so, be sure to read all of my vegan gluten-free baking tips!
Tips for Success
This recipe was texted extensively, here are my tips to make these delicious cookies perfectly the first time and every single time after that:
- Use almond flour, NOT almond meal. (See the Recipe FAQ section below for more info on the difference between the two). I use Bob's Red Mill Superfine Almond Flour.
- Measure your almond flour correctly. Too much almond flour in this recipe will make your cookie dough too dry and very crumbly. Please read my article about how to measure flour correctly. This tip also applies to all other ingredients, make sure to measure them accurately to get the best results. I highly recommend using a scale (this is one I have (Amazon Link) and my weight measurements.
- Measure and have all your ingredients ready to go before starting. This will make the process run smooth, quick, and easy. Make sure all of your ingredients are at room temperature.
- Make sure your butter is softened but still cool to the touch before starting. Softened butter will blend better and easier with the sugars. Make sure that it's not TOO soft (or melted!) or your cookies will spread too much while baking. To make sure your butter is at the right temperature, lightly press your finger into the butter. If it leaves a shallow indent, your butter is at the perfect temperature. If your finger sinks into the butter with barely any effort, your butter is too soft. Refrigerate it until it has firmed up.
- If your butter was too soft when you started. After you've made the cookie dough, before scooping it onto the cookie sheet, place the dough in the refrigerator for 15-20 minutes to cool it down so they don't overspread when baking.
- Use a cookie scoop to scoop the cookie dough. This will result in uniform-sized cookies so they all bake evenly. Using a scoop also makes this step quicker and easier.
- Don't overbake. These cookies can overbake very quickly, so remove them from the oven as soon as they're done. They don't brown a lot, so don't be tempted to leave them in until they "look" done. They don't look done when they are actually done, so go by the baking time, not how they look.
- Don't skip the resting time after you've removed them from the oven. You must wait for at least 5 minutes before transferring them to a cooling rack since they are very soft and fragile right after baking. They continue to cook as they rest and will firm up as they cool.
- Read this post from top to bottom before you start. I’ve included a lot of tips and tricks so you get things right. Also read through the actual recipe before getting started.
- Follow the recipe exactly as it’s written for the very best results.
Cookies made with almond flour should not fall apart, if they do, there are three possible causes. The first is incorrect measurements. Take good care when measuring your ingredients, especially the almond flour. Using weight measurements is highly recommended for the most accurate results. The second reason is not letting the cookies rest after they come out of the oven. Almond flour cookies are especially fragile and need rest time before they are handled or they will fall apart. The third reason is using almond meal instead of almond flour. Almond meal is more grainy and coarse so it's not suitable as a replacement in all recipes.
Flat almond flour cookies can be caused by your oven either being too hot or not hot enough or if your cookies call for butter, your butter may have been too soft and warm.
No, almond flour is very different from regular wheat flour. It's more dense and heavy, it has some natural oil and sweetness, plus, it requires a different ratio of wet ingredients when used in a recipe than all-purpose flour would. Almond flour is also not a 1:1 substitute for any alternative flours such as oat flour, a gf flour mixture, coconut flour, etc. For best results in any recipe you are making, always use the flour the recipe calls for.
Almond flour is made by grinding whole almonds that are raw, blanched, and skinless. After grinding, it's then sifted to create a very fine flour. Almond meal is ground almonds, usually with the almond skins intact (but not always) and it has a more coarse texture. Since almond meal is more coarse, it's heavier than almond flour and will add more texture and almond flavour to recipes. Almond flour and almond meal can be interchanged in some recipes, but in a lot of recipes, they cannot. This is why it's best to use the type the recipe is calling for or the texture of what you are making may not turn out as it is supposed to.
No, it was developed to be made specifically with almond flour. If you are looking for a chocolate chip cookie recipe that's not made with nut flour, take a look through my other vegan gluten-free cookie recipes to find something you like.
If You Make This Recipe...
Please let me know how your cookies turned out! Leave me a comment and star rating below or you can post a picture on Instagram and tag me so I can see it. (I'm @delightfuladventures on Instagram!)
And If You Like This Recipe...
Vegan Almond Flour Cookies with Chocolate Chips
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- ⅓ cup / (75g) vegan butter (room temperature)
- 3 tablespoons (38g) light brown sugar, packed
- 5 tablespoons (63g) granulated cane sugar
- 1 ½ teaspoons vanilla extract
- 2 cups (224g) almond flour (NOT almond meal)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ - 1 cup (135 - 180g) chocolate chips
- Preheat oven to 350°F (177°C).
- Line cookie sheet(s) with parchment paper (if needed), set aside.
- Prepare your flax egg by whisking together ground flax seeds and water. Set aside to thicken.
- In a medium bowl, using an electric mixer, beat the butter, brown sugar, and granulated sugar until blended and creamy, about 2 minutes. Stop to scrape down the sides of your bowl when needed. Add flax egg and vanilla extract, and blend again for 1 minute.
- Add the almond flour, baking soda, and salt to the butter mixture and mix on low speed with your electric mixer or with a wooden spoon until a dough has formed.
- Add chocolate chips and stir until they have combined with the dough.
- Using a medium-sized cookie scoop (or a tablespoon) scoop the dough and place on the cookie sheet. If using a tablespoon, roll the dough into balls. (Don't press the cookie dough down, they will flatten as they bake.)
- Bake for 10 minutes.
- Remove from the oven and let cookies cool on the cookie sheet for 5 minutes before transferring them to a cooling rack. They will appear puffy/dome-shaped and be very soft right after they come out of the oven, but that's okay, they will flatten and firm up as they cool.
- Please read all of the information and FAQ info above, as well as the notes below before making this recipe.
- Make sure to measure your flour correctly.
- This recipe makes 22 cookies, which is the amount you’ll get if you scoop them with a medium-sized cookie scoop (medium scoops are usually 1.5 tablespoons). If you use a tablespoon to scoop the dough, you will end up with roughly 27 smaller cookies.
- Coconut sugar is not recommended for this recipe. If it's used, the final cookie texture will not be correct. More info about this can be found in the "Ingredient Notes and Substitutions" section above.
- Use ¾ - 1 cup of chocolate chips. Use ¾ cup (135g) if you want a regular amount of chocolate chips, and use 1 cup (180g) if you love lots of chocolate chips in your cookies.
- This recipe will NOT work with coconut flour or any other single gluten-free flour, it will also not work with almond meal, you must use superfine almond flour.
- Store your cookies for up to six days in an airtight container at room temperature. Note that the cookies will soften and will no longer be crisp on the outside after they are stored.
- Freezing Baked Cookies: Freeze the cookies in single layers in a freezer bag or airtight container, with parchment paper separating each layer, for up to 2 months. Thaw in the refrigerator or on the counter and when you’re ready to serve, place them on a plate, bring them to room temperature, and enjoy.
- Freeze Cookie Dough for Baking Later: Follow steps 2-7 in the recipe, then place the cookie sheet in the freezer. Once completely frozen, place the cookie dough balls in an airtight, freezer-safe bag or container, with parchment paper separating each layer, and freeze for up to 2 months. When you’re ready to bake them, remove them from the freezer, place them on a prepared baking sheet, and bake for 11-12 minutes (no need to thaw them but if you do thaw, just bake for 10 minutes).
- Nutrition info is based on 1 of 22 cookies with the recipe made as written and is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.