Go Back
Vegan Chocolate Chip Cookies with Almond flour

Vegan Chocolate Chip Cookies with Almond Flour

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert, Snack
Cuisine American
Servings 12 Cookies

Equipment

  • 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.

Ingredients
  

  • 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

Instructions
 

Step 1: Make Your Flax Egg

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.