Go Back
Healthy Almond Flour Chocolate Chip Cookies
Print Recipe

Almond Flour Chocolate Chip Cookies

These almond flour chocolate chip cookies are soft, chewy, and packed with rich chocolate flavor. Made with simple ingredients, they’re naturally gluten-free, dairy-free, and lightly sweetened with maple syrup or agave. A quick and easy treat that’s perfect for any occasion!
Prep Time10 minutes
Cook Time10 minutes
Chill Time15 minutes
Total Time35 minutes
Course: cookies, Dessert
Cuisine: American
Diet: Vegan
Keyword: chocolate chip cookies, easy vegan dessert, gluten-free
Servings: 9 cookies
Calories: 180kcal
Cost: $5

Ingredients

  • 2 cups almond flour 200g
  • 1/2 teaspoon baking powder 2g
  • 1/4 cup vegan unsalted butter melted and cooled (56g)
  • 3 tablespoons agave nectar or maple syrup 45ml (add more if want sweeter cookies)
  • 1 teaspoon vanilla extract 5ml
  • 1/2 cup dairy-free chocolate chips 90g
  • Optional: Flaky sea salt for topping

Instructions

  • In a large bowl, whisk together the almond flour and baking powder.
    2 cups almond flour, 1/2 teaspoon baking powder
  • Stir in the melted vegan butter, agave nectar or maple syrup, and vanilla extract until a soft dough forms. Avoid overmixing.
    1/4 cup vegan unsalted butter, 3 tablespoons agave nectar or maple syrup, 1 teaspoon vanilla extract
  • Fold in the dairy-free chocolate chips until evenly distributed.
    1/2 cup dairy-free chocolate chips
  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Scoop the dough into balls using a medium cookie scoop or about 2 tablespoons per cookie.
  • Place the dough balls on a plate and refrigerate for 15 minutes to help them hold their shape.
  • Arrange the chilled dough balls on the prepared baking sheet, spacing them 2 inches apart. Lightly press them down to flatten slightly.
  • Bake for 8-12 minutes, or until the edges are lightly golden.
  • Let the cookies cool completely on the baking sheet before serving. They will firm up as they cool.
  • If desired, sprinkle flaky sea salt on top while the cookies are still warm.
    Optional: Flaky sea salt for topping

Notes

  • For the best texture, let the cookies cool completely before eating. They firm up as they cool.
  • Chilling the dough helps prevent spreading, so don’t skip this step.
  • For crispier cookies, bake for an extra 2-3 minutes.
  • Coconut oil can be used instead of vegan butter but should be softened, not melted.
  • Store properly to maintain freshness - room temp for 3-4 days, fridge for a week, or freeze for up to 3 months.