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Vegan Chocolate Chip Cookies with Almond Flour Recipe

These vegan chocolate chip cookies with almond flour are tender, buttery, slightly nutty, and dotted with melty chocolate chips. Completely plant-based and gluten-free!
Print Recipe
Prep Time 12 minutes
Cook Time 27 minutes
Total Time 39 minutes
Servings: 12 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 cups almond flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup coconut oil soft, not melted
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • ⅓ cup vegan chocolate chips

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
  2. In a bowl, whisk almond flour, baking soda, and salt.
  3. In another bowl, mix coconut oil, maple syrup, and vanilla.
  4. Combine wet and dry ingredients. Mix gently but thoroughly.
  5. Fold in chocolate chips. Try not to eat all the dough.
  6. Scoop into 12 cookies on the baking sheet.
  7. Bake for 11–13 minutes until golden at the edges.
  8. Cool on the sheet for 5 minutes before transferring.
  9. Eat. Smile. Pretend it was hard work.

Notes

Nutritional Values (Per Cookie)

  • Calories: 180
  • Total Fat: 14g
  • Saturated Fat: 4g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 4g

Vitamins and Minerals (Per Serving)

  • Magnesium: 8%
  • Vitamin E: 7%
  • Iron: 6%
  • Folate: 3%
  • Calcium: 4%

Additional Notes/Tips to Enhance Flavor

Toast your almond flour for extra nuttiness—yes, that’s a thing. Add a sprinkle of flaky sea salt before baking. Feeling fancy? Mix in a teaspoon of espresso powder. Store in the fridge to keep them chewy. Freeze dough balls to have future-you thank current-you.