Almond Flour Chocolate Chip Cookies (Vegan & Gluten-Free!) Recipe

These Almond Flour Chocolate Chip Cookies are everything you want in a sweet treat—crispy on the edges, soft and chewy in the center, and absolutely packed with gooey chocolate chips. The best part? They’re completely vegan and gluten-free, but no one would ever guess! Whether you’re baking for dietary needs or just looking for a feel-good indulgence, this is the cookie recipe to keep on repeat. Simple ingredients, one bowl, and under 30 minutes from mixing to munching!

Why You’ll Love This Recipe

• Quick and Easy: No mixer required, no chilling time—just stir, scoop, and bake. Perfect for when the cookie craving hits hard.
• Naturally Gluten-Free and Vegan: Made with wholesome ingredients like almond flour and coconut oil, these cookies skip the dairy, eggs, and gluten without compromising on texture or taste.
• Insanely Delicious: The almond flour creates a tender, slightly nutty base, and when it’s combined with melty chocolate chips, it’s pure cookie bliss.
• Kid and Adult Approved: These cookies are a hit with everyone, from picky eaters to seasoned sweet tooths.

Ingredients You’ll Need

• Almond Flour: The star of the show. It creates a soft, moist texture and adds a rich, slightly nutty flavor.
• Maple Syrup: A natural sweetener that brings just the right amount of sweetness and helps bind the dough.
• Coconut Oil: Adds richness and moisture. Make sure it’s melted and slightly cooled before mixing.
• Vanilla Extract: For that classic cookie aroma and flavor boost.
• Baking Soda: Gives the cookies a gentle lift and helps them spread nicely.
• Salt: A pinch balances the sweetness and enhances the chocolate flavor.
• Vegan Chocolate Chips: The magic ingredient. Use mini or regular-size chips depending on how chocolatey you want your bites.

Variations

• Nut-Free Option: Swap almond flour with sunflower seed flour for a nut-free version (though this might slightly alter the flavor and color).
• Extra Crunch: Stir in some chopped walnuts or pecans for a little added texture.
• Spiced Twist: Add a pinch of cinnamon or cardamom for a warm, cozy twist.
• Chocolate Overload: Mix in a few cacao nibs or chunks of a dairy-free dark chocolate bar for even more depth.

How to Make Almond Flour Chocolate Chip Cookies

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.

Step 2: Mix Wet Ingredients

In a medium bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until smooth and well combined.

Step 3: Add Dry Ingredients

Stir in the almond flour, baking soda, and salt. Mix until a dough forms—it’ll be soft but not sticky.

Step 4: Fold in Chocolate Chips

Gently fold in the chocolate chips, making sure they’re evenly distributed throughout the dough.

Step 5: Shape the Cookies

Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet and flatten slightly with your fingers or the back of a spoon.

Step 6: Bake and Cool

Bake for 10–12 minutes, or until the edges are golden. They’ll be soft out of the oven but will firm up as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a cooling rack.

Pro Tips for Making the Recipe

• Don’t Overbake: These cookies are best when slightly underbaked. They continue to set as they cool, keeping the centers chewy and moist.
• Use Finely Ground Almond Flour: For the best texture, avoid almond meal, which can make the cookies grainy.
• Chill If Needed: If your dough feels a bit oily or warm, pop it in the fridge for 10 minutes to make scooping easier.
• For Uniform Cookies: Use a cookie scoop for even sizes, so they all bake at the same rate.

How to Serve

These cookies are fantastic all on their own, but if you’re feeling extra:

###With a Glass of Plant-Based Milk: Almond, oat, or soy milk all pair perfectly with these cookies for dunking or sipping.

###As a Dessert Sandwich: Smear a little vegan frosting or almond butter between two cookies for an indulgent treat.

###Topped with Ice Cream: Turn your cookie into a base for a mini sundae—top with vegan vanilla or chocolate ice cream and a drizzle of chocolate sauce.

Make Ahead and Storage

Storing Leftovers

Keep the cookies in an airtight container at room temperature for up to 4 days. They stay soft and delicious without drying out.

Freezing

You can freeze baked cookies or unbaked dough. For dough, shape into balls and freeze on a tray before transferring to a zip-top bag. They bake beautifully straight from the freezer—just add a minute or two to the baking time.

Reheating

To bring back that fresh-from-the-oven warmth, pop a cookie in the microwave for about 10–15 seconds.

FAQs

Can I substitute the almond flour with something else?
If you’re avoiding almonds, sunflower seed flour is a good alternative. Keep in mind that the flavor and texture will change slightly, and the cookies may turn greenish due to a reaction with baking soda (totally safe and natural!).

Do I need to refrigerate the dough before baking?
Not necessarily! The dough is ready to bake right away. But if it’s warm or too soft to handle, a quick chill helps make shaping easier.

What kind of vegan chocolate chips work best?
Go for semi-sweet or dark chocolate chips that are labeled vegan. Brands like Enjoy Life and Hu Kitchen are excellent options.

Can I reduce the sweetener?
You can cut the maple syrup slightly if you prefer less sweetness, but keep in mind it also helps bind the dough, so don’t reduce it too much.

Final Thoughts

These Almond Flour Chocolate Chip Cookies are proof that gluten-free and vegan baking can be just as decadent, delicious, and downright satisfying as any traditional treat. They’re incredibly easy to make, pantry-friendly, and sure to become a go-to recipe you’ll turn to again and again. Whether you’re baking for yourself or sharing with friends, these cookies always deliver. Give them a try—you won’t be disappointed!

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