There’s something incredibly comforting about a batch of warm, gooey chocolate chip cookies, and when they’re vegan, made in just one bowl, and gluten-free, well—that’s a cookie worth celebrating. These one-bowl vegan chocolate chip cookies with almond flour strike the perfect balance between chewy and crispy, with a nutty richness from the almond flour and gooey chocolate in every bite. Whether you're a long-time plant-based eater or just testing the waters of vegan baking recipes, this is one cookie you’ll come back to again and again.
Vegan Chocolate Chip Cookies with Almond Flour
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
Course Dessert, Snack
Cuisine American
Mixing bowl One large bowl is all you need.
Spatula or wooden spoon For stirring everything together.
Baking sheet Lined with parchment paper for easy cleanup.
Measuring cups and spoons Precision matters in baking.
Cooling rack Optional but helps prevent cookies from getting soggy on the bottom.
- 2 cups almond flour – Use finely ground almond flour for the best texture. Avoid almond meal which can make the cookies too grainy.
- 1/2 teaspoon baking soda – Helps the cookies rise and spread slightly.
- 1/4 teaspoon salt – Enhances the overall flavor.
- 1/3 cup maple syrup – Adds natural sweetness and a slight caramel flavor.
- 1/4 cup coconut oil melted – You can sub in olive oil or vegan butter if preferred.
- 1 tablespoon ground flaxseed – Acts as a binder in place of egg.
- 2 tablespoons water – To mix with the flaxseed for a flax "egg."
- 1 teaspoon vanilla extract – For a warm cozy flavor.
- 1/2 cup vegan chocolate chips – Go for dark chocolate or semi-sweet. Make sure they’re dairy-free.
Optional add-ins:
- 2 tablespoons chopped walnuts or pecans for extra crunch
- A sprinkle of sea salt on top for a sweet-salty contrast
Step 1: Make Your Flax Egg
In your mixing bowl, stir together 1 tablespoon of ground flaxseed with 2 tablespoons of water. Let it sit for 5–10 minutes to thicken. This flax egg will act as a binder to replace traditional eggs.
Step 2: Mix Wet Ingredients
Once the flax egg has thickened, add in the melted coconut oil, maple syrup, and vanilla extract. Stir until well combined and smooth.
Step 3: Add Dry Ingredients
Into the same bowl, add the almond flour, baking soda, and salt. Stir everything together until a soft dough forms. It should be moist but not overly sticky.
Step 4: Fold in Chocolate Chips
Gently fold in the vegan chocolate chips. This is the part where the dough starts to look (and smell) irresistible.
Step 5: Scoop and Shape
Using a spoon or cookie scoop, portion the dough into 12 equal balls. Place them on your lined baking sheet and gently flatten them with your fingers or the back of a spoon. These cookies don’t spread much, so shape them how you want them to look post-bake.
Step 6: Bake
Bake at 350°F (175°C) for about 12 minutes, or until the edges are lightly golden. They’ll be soft when you take them out but will firm up as they cool.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to finish setting. Now’s the time to enjoy one (or three) warm, gooey cookies with a glass of almond milk.
Pairings
These cookies are dreamy on their own, but here are a few ways to elevate the experience:
- Beverage: A cold glass of almond, oat, or soy milk is a classic. For a cozy touch, try them with a chai latte or dairy-free hot chocolate.
- Dessert Platter: Serve alongside other vegan desserts like vegan banana cookies or no-bake bites for a crowd-pleasing dessert board.
- Fruit: Add a side of fresh berries or banana slices for a balanced, naturally sweet pairing.
- Ice Cream Sandwiches: Take it up a notch by sandwiching vegan vanilla or chocolate chip ice cream between two cookies.
- Coffee: These cookies pair beautifully with espresso or cold brew for a midday pick-me-up.
FAQs
1. Can I substitute almond flour with another type of flour?
Almond flour is key to the texture and flavor of this recipe. However, you can try oat flour for a similar gluten-free alternative. Keep in mind the cookies may turn out a bit more cake-like.
2. What kind of chocolate chips should I use?
Use dairy-free semi-sweet or dark chocolate chips. Brands like Enjoy Life or Hu Kitchen make great vegan options. If you’re making vegan chocolate chip muffins too, those chips work well in both recipes.
3. Can I make these cookies oil-free?
Yes, you can substitute the coconut oil with unsweetened applesauce or nut butter. The texture will be a bit softer but still delicious.
4. How do I store these cookies?
Store in an airtight container at room temperature for up to 4 days, or freeze for longer shelf life. Just reheat in the oven or microwave for that fresh-baked taste.
5. Can I add oats or other mix-ins?
Absolutely! If you’re craving a hybrid between these and vegan oatmeal chocolate chip cookies, fold in 1/4 cup rolled oats. You can also toss in nuts, coconut flakes, or even a bit of cinnamon for extra flavor.
