These delicious vegan gluten-free chocolate chip cookies are just what the doctor ordered! They’ll bring a smile to your face and they’re perfect for an afternoon pick-me-up, or for whipping up when you have unexpected guests.
Vegan Almond Flour Chocolate Chip Cookies are soft on the inside with pockets of melted dark chocolate chips and a slightly crispy cookie exterior.
Being completely gluten-free and dairy-free makes these melt-in-your-mouth cookies perfect for catering to a variety of dietary needs.
What You’ll Need
You won’t need anything fancy to make theses vegan cookies with almond flour. Just pantry staple ingredients, and a mixing bowl! If you don’t have any almond flour on hand, you can even whip some up using whole raw almonds in your food processor.
- Almond flour
- Baking powder
- Sea salt
- Non-dairy milk (we used almond milk)
- Oil (canola or coconut work well)
- Dark vegan chocolate chips
- Vanilla extract
How to Make Vegan Almond Flour Cookies
Preheat your oven to 350F (175C) and line your baking sheet with baking paper.
In a bowl, add the almond flour, sugar, baking powder, and salt. Mix well.
Add in the oil, non-dairy milk, and vanilla extract. Stir until combined.
Fold in the chocolate chips.
Scoop a heaped tablespoon of dough in your hands to form a ball, then place it on the baking sheet and lightly press with your fingers. Repeat until you’ve finished the dough.
Sprinkle a few chocolate chips on top.
Bake the cookies for around 12 minutes, until the edges are firm to the touch.
How to Store Almond Flour Vegan Cookies
These almond flour cookies can be stored in an airtight container, either at room temperature for 3-4 days or in the refrigerator for a day or two longer.
If you live in warm and humid conditions then I suggest that you rather just store your cookies in the refrigerator.
Can You Freeze Vegan Cookies with Almond Flour?
Absolutely! These vegan almond flour cookies can be stored in the freezer for up to 2 months.
For easy freezer storage, flash freeze the cookies on a baking tray in the freezer for 1- 2 hours and then transfer them to an airtight container where you can stack them with parchment paper between the layers or transfer them to a Ziploc bag.
When ready to enjoy, thaw your frozen vegan gluten-free cookies in the refrigerator or at room temperature.
Are These Vegan Chocolate Chip Cookies with Almond Flour Gluten-Free?
Yes! As the name suggests, these cookies call for almond flour instead of all-purpose flour, making them gluten-free. All other ingredients in these cookies are also gluten-free!
What Kind of Oil Works Best in These Vegan Almond Chocolate Chip Cookies?
I haven’t specified the kind of oil to use in these cookies since you could use pretty much any oil that has a neutral taste such as canola oil or coconut oil (unscented). I never recommend using olive oil in baked goods since it has a distinct taste that will come through.
Variations on These Easy Almond Flour Cookies
- Instead of dark chocolate chips, toss in some vegan white chocolate chips or even a combination of both.
- Create extra texture to these cookies by including chopped nuts in the cookie batter.
- You could use monk fruit as a sugar alternative in these cookies.
- Drizzle some melted dark chocolate or vegan white chocolate over your cookies once slightly cooled for an added decadence.
Will my Cookies Spread Too Much if I Don’t Chill the Dough?
No. It’s been my experience that cookie dough that doesn’t include ingredients such as butter and eggs isn’t at such a risk of over spreading while baking which is why I haven’t had the need to chill this cookie dough first before assembling and baking the cookies.
If you do prefer chilling the cookie dough though, go right ahead. Generally speaking, chilled cookie dough assists cookies in keeping their shape so that they don’t flatten too much while baking.
Tips for Making Vegan Gluten-Free Chocolate Chip Cookies
- Easily double the recipe when catering to a larger crowd or preparing for the holidays. Half can be enjoyed immediately while the 2nd batch can be stored in the freezer.
- These cookies may need some extra help to flatten since they don’t spread as easily as other cookies. You can use your fingers, the back of a spoon or the bottom of a measuring cup to flatten them slightly before baking. If you don’t, you could end up with slightly underbaked cookie centers.
- A cookie dispenser helps a lot when it comes to placing your cookie batter on the baking sheet. Something like a cookie scoop is a great way to create uniform-sized cookies that will bake evenly.
- Leave sufficient space between each cookie to allow for a little spread while baking. Generally, a 2-inch space between each cookie should be sufficient.
- For a less sweet tasting cookie, simply reduce the amount of sugar used in the recipe.
Other Gluten-Free Vegan Cookies to Try:
- Vegan Carrot Cake Cookies
- Vegan Peanut Butter Cookies
- White Bean Chocolate Chip Cookies
- Amaretti Cookies
- 2 cups almond flour
- ⅓ cups of sugar
- ½ tablespoon baking powder
- ⅛ teaspoon of sea salt
- ⅓ cup non-dairy milk
- 2 tablespoon oil
- ½ cup dark chocolate chips
- 1 teaspoon vanilla extract
- Preheat your oven to 350F (175C) and line your baking sheet with baking paper.
- In a bowl, add the almond flour, sugar, baking powder, and salt. Mix well.
- Add in the oil, non-dairy milk, and vanilla extract. Stir until combined.
- Fold in the chocolate chips.
- Scoop a heaped tablespoon of dough in your hands to form a ball, then place it on the baking sheet and lightly press with your fingers. Repeat until you've finished the dough.
- Sprinkle a few chocolate chips on top.
- Bake the cookies for around 12 minutes, until the edges are firm to the touch.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 154Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 1mgSodium: 70mgCarbohydrates: 11gFiber: 2gSugar: 8gProtein: 4g
Nutrition information should be considered as an estimation only.