About This Recipe
These almond flour cookies are soft, chewy, and packed with chocolate chips — and they come together in one bowl with just five ingredients. Whether you’re baking for snack time, lunchbox treats, or a quick after-dinner dessert, this recipe is about to become your go-to.
It’s inspired by my original vegan chocolate chip cookie recipe, which is a favorite in my home. This version is made with almond flour (not almond meal) and is completely grain-free, gluten-free, and dairy-free.
No fancy equipment, no complicated steps — just simple ingredients and delicious results.
Why You’ll Love This Recipe
- Only 5 pantry-friendly ingredients. Almond flour, chocolate chips, coconut oil, maple syrup, and vanilla — nothing hard to find.
- One bowl, minimal clean-up. Mix everything by hand in a single bowl — no mixer, no extra dishes.
- Vegan, gluten-free, and grain-free. Works for almost any dietary need without substitutions.
- Ready in under 30 minutes. From mixing to fresh-out-of-the-oven cookies — including bake time.
- Soft, tender, and perfectly sweet. Not crunchy or crisp — these have a chewy, melt-in-your-mouth texture.
- Freezer-friendly. Make a double batch and freeze for lunchboxes, snack prep, or last-minute dessert.
Ingredient Notes
- Almond flour: Use finely ground almond flour made from blanched almonds. Avoid almond meal, which has a coarser texture and includes the skins — it changes the cookie completely.
- Chocolate chips: Any variety works — dark, semi-sweet, or dairy-free milk chocolate. They hold their shape during baking and give each bite that perfect chocolate hit. Mini chips distribute more evenly.
- Coconut oil: Use refined coconut oil if you don’t want a coconut flavor. Add it gradually until the dough holds together without feeling greasy.
- Maple syrup: Binds the dough and adds natural sweetness. Agave syrup works as a substitute. Don’t replace with a dry sweetener — the dough needs the moisture to hold together.
- Vanilla extract: Adds depth and warmth to the flavor. Mexican vanilla works especially well here.
How to Make Almond Flour Chocolate Chip Cookies
- Mix the dough. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, mix the coconut oil, almond flour, maple syrup, vanilla, and chocolate chips until combined.
- Let it rest. Let the dough sit for 5 minutes so the almond flour absorbs the liquids and the dough holds together better.
- Scoop and shape. Use a cookie scoop or your hands to form balls (about 1½ tablespoons each). Place them on the baking sheet, leaving space between each one. Flatten slightly.
- Bake. Bake for 20–25 minutes until golden on top. Let them cool completely on the pan — this is essential, as they firm up as they cool.
Recipe Tips
- Measure almond flour accurately — scoop and level for best results. Too much flour makes the cookies dry.
- Add coconut oil gradually — you want the dough to hold together, not feel greasy. Add a little at a time.
- Use solid coconut oil, then melt it — this ensures you measure the right amount before it liquifies.
- Let cookies cool completely before eating — they’re fragile when warm and firm up beautifully as they cool.
- These are soft cookies, not crisp — don’t overbake expecting crunch. Their charm is in how tender and chewy they are.
Recipe Variations
- Nuts: Add chopped walnuts, pecans, or almond slivers in place of some of the chocolate chips for extra crunch.
- Dried fruit: Swap some chocolate chips for raisins or dried cranberries for a fruity twist.
- Spices: Add ½ teaspoon of cinnamon, ginger, or chai spice for a warmly spiced cookie.
- Sea salt: Top the cookies with flaky sea salt right after baking for an irresistible sweet-and-salty combo.
- Peanut butter: Stir in 1–2 tablespoons of peanut butter for a richer flavor and protein boost.
Storage and Freezing Tips
- Room temperature: Store in an airtight container for up to 3 days. They stay soft and chewy.
- Refrigerator: Keeps well for up to 7 days. Let them come to room temperature before eating, or warm briefly in the microwave.
- Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag with parchment between layers. Keeps up to 3 months. Thaw at room temperature.
Frequently Asked Questions
You Might Also Like
- Vegan Double Chocolate Cookies
- Vegan Kitchen Sink Cookies
- How to Make Almond Flour at Home
- Almond Chocolate Bars
⭐ Did you make these cookies? I’d love to hear how they turned out — leave a rating and comment below!
Almond Flour Chocolate Chip Cookies (Vegan & Gluten-Free)
Soft, chewy, and filled with chocolate chips—these almond flour cookies are everything you want in a homemade treat. You only need one bowl and five simple ingredients to make this vegan, gluten-free cookie recipe. Perfect for after-school snacks, lunchbox treats, or when that sweet craving hits.
Equipment
- Baking pan
Ingredients
- 2 cups almond flour finely ground, not almond meal
- 1 cup vegan chocolate chips
- ½ cup maple syrup or agave syrup
- 2 teaspoons vanilla extract
- 4 to 6 tablespoons coconut oil melted (start with 4)
Instructions
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, mix almond flour, chocolate chips, maple syrup, vanilla, and melted coconut oil. Start with 4 tablespoons of oil and add more if the dough feels dry.
- Let the dough rest for 3–5 minutes to allow the almond flour to hydrate.
- Use a cookie scoop or tablespoon to form dough balls. Place on the baking sheet, leaving space between cookies.
- Bake for 20–25 minutes until tops are golden. Remove from oven and cool completely on the baking sheet.
Notes
These are soft-batch cookies. Let them cool fully to firm up.
For best results, measure almond flour carefully. Too much can dry out the cookies. Too much coconut oil coan make them flat.
Store in an airtight container at room temperature for 2–3 days, in the fridge for up to 1 week, or freeze for up to 3 months.
Optional: Top with sea salt flakes before baking for a sweet-salty finish.
Nutrition
Serving: 2piecesCalories: 258kcalCarbohydrates: 22gProtein: 5gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 1mgPotassium: 31mgFiber: 3gSugar: 16gCalcium: 73mgIron: 2mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.