Soft, chewy, delicious vegan almond flour cookies packed with chocolate chips! These quick and easy (ready in less than 30 minutes!) cookies are eggless, dairy-free, AND gluten-free! They’re sure to become a new favourite you’ll want to make over and over again.
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.
Notes
Please read all of the information and FAQ info above, as well as the notes below before making this recipe.
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.