Pillowy-soft Almond Flour Chocolate Chip Cookies, made quickly with no chilling required. These cookies are moist, light, naturally gluten-free, lower in carbs, plant-based, and vegan. Ready in about 30 minutes—let’s bake!
These almond flour chocolate chip cookies are soft, chewy, and tender thanks to blanched almond flour combined with flaxseed meal. The almond flour contributes healthy fats, plant protein, and fiber, while the flaxseed mixture acts as an egg substitute and gives the cookies a pleasant chew.
Despite being gluten-free and vegan, these cookies taste indulgent—rich, buttery, and chocolatey, with a texture very close to classic chocolate chip cookies. They require only simple ingredients and basic equipment: no stand mixer or chilling time is necessary.
They’re a snack my family keeps coming back to, and I hope you enjoy them as much as we do.
Ingredients
Blanched Almond Flour: Use fine blanched almond flour (almonds with skins removed) for a lighter, softer cookie. It’s less dense than almond meal and widely available in grocery stores.
Flaxseed: Ground flaxseed mixed with water creates a binding “flax egg” that replaces eggs and adds chewiness. Use fresh or properly stored ground flaxseed for best flavor.
Brown Sugar: Light brown sugar gives sweetness and a subtle caramel note. You can substitute dark brown sugar for more molasses depth or use organic cane or coconut sugar in equal amounts if needed.
Vegan Butter: Melted vegan butter adds richness and a buttery flavor. Melt gently to avoid splattering. Melted coconut oil can be used as an alternative.
Vanilla: Pure vanilla extract enhances the cookie’s warmth and sweetness—use it for the best flavor.
Chocolate Chips: Bittersweet or vegan chocolate chips make these cookies extra decadent. Choose a vegan option if you want the cookies to remain fully plant-based.
Baking Powder and Salt: Baking powder helps the cookies rise slightly for a lighter texture, and salt balances the flavors.
Recipe Variations
Add 1/2 cup of any of the following for a simple twist:
- Coconut: Sweetened shredded coconut gives an Almond Joy–style flavor.
- Dried Fruit: Chopped dried cherries or cranberries add a tart, fruity contrast.
- Almond Slivers: Stir in slivered almonds for extra crunch and nuttiness.
How to Make Almond Flour Chocolate Chip Cookies
This recipe is simple and forgiving. Follow the steps below for reliable results.
- Prepare. Preheat the oven to 350°F and line a baking sheet with parchment. In a small bowl, combine ground flaxseed and water and set aside to thicken for at least 5 minutes.
- Combine dry ingredients. Whisk almond flour, baking powder, and salt in a bowl to break up any lumps.
- Add wet ingredients. Make a well in the flour mixture and add melted vegan butter, brown sugar, vanilla, and the flaxseed mixture. Whisk to combine, then stir with a spatula until the batter is smooth and even.
- Stir in chocolate chips. Fold in the chocolate chips until evenly distributed.
- Scoop cookies. Use a medium cookie scoop to portion the dough into about a dozen mounds on the prepared sheet, leaving about 2 inches between each. Press any extra chips onto the tops.
- Shape cookies. Gently flatten each dough ball to about 1/2-inch thickness with the back of a spoon or damp hands—this dough won’t spread much while baking.
- Bake. Bake for about 13 minutes, until the edges and bottoms are golden and set.
- Cool. Move the baking sheet to a wire rack and let the cookies cool completely on the sheet so they set up before serving.
Jenné’s Recipe Tips
- Use blanched almond flour. It yields a lighter, softer cookie than almond flour made with skins on.
- Stir the batter well. Make sure no dry pockets of almond flour remain for an even texture.
- Press dough before baking. This dough won’t spread much, so flatten the scoops to the desired shape before baking.
- Cool completely. Let cookies reach room temperature on the baking sheet so they firm up and don’t crumble.
Storage Directions
- Storing: Once fully cooled, keep cookies in an airtight container for up to 3 days at room temperature or up to 5 days refrigerated.
- Freezing: For longer storage, freeze cooled cookies in a freezer-safe container for up to 3 months.
Frequently Asked Questions
This recipe is vegan: it uses a flaxseed “egg,” vegan butter, and plant-based chocolate chips. Because it uses almond flour instead of all-purpose flour, it’s lower in carbohydrates than traditional cookies, but it’s not strictly keto.
Yes. Scoop the cookie dough onto a parchment-lined sheet and freeze for 1–2 hours until firm, then transfer the dough balls to a freezer-safe container for up to 3 months. Bake from frozen, adding 2–3 extra minutes and flattening with the back of a spoon about 10 minutes into baking if needed.
More Healthy Cookie Recipes
- The Best Vegan Chocolate Chip Cookies
- Tahini Chocolate Chip Cookies
- Vegan Oatmeal Chocolate Chip Cookies
- Vegan Chocolate Cherry Thumbprint Cookies
Almond Flour Chocolate Chip Cookies
Ingredients
- 2 tbsp ground flaxseed
- ¼ cup water
- 2 cups blanched almond flour
- 1 tsp baking powder
- ¼ tsp sea salt
- ⅓ cup vegan butter or coconut oil, melted
- ⅓ cup packed light brown sugar
- 1 tsp vanilla extract
- ⅓ cup bittersweet or vegan chocolate chips
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment.
- In a small bowl, combine ground flaxseed and water; let thicken for at least 5 minutes.
- Whisk almond flour, baking powder, and salt together to remove lumps.
- Make a well in the flour mixture and add melted butter, brown sugar, vanilla, and the flaxseed mixture. Whisk and then stir until smooth.
- Fold in chocolate chips.
- Scoop dough into about a dozen mounds on the baking sheet, leaving 2 inches between each. Press the tops and sides with the back of a spoon to ½-inch thickness.
- Bake for about 13 minutes, until edges and bottoms are golden.
- Cool completely on the baking sheet on a wire rack before serving.
Notes
- Storing: Keep in an airtight container up to 3 days at room temperature or up to 5 days refrigerated.
- Freezing: Freeze cooled cookies for up to 3 months in a freezer-safe container.
- Use blanched almond flour. It produces lighter cookies than almond flour with skins.
- Stir the batter well. Ensure the mixture is smooth with no dry pockets of flour.
- Press dough before baking. This dough won’t spread much in the oven, so flatten to shape ahead of time.
- Cool completely. Allow cookies to set on the pan to avoid crumbling when handled.
Nutrition
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Carbohydrates: 13 g
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Protein: 5 g
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Fat: 16 g