Almond Flour Cookies (Gluten Free!)

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

My vegan almond flour cookies always turn out soft, chewy, and completely irresistible. I love that they are healthy, grain free, dairy free, and made without refined sugar, yet they still deliver all the goodness of a classic cookie. Even better, I can whip up a batch in under 30 minutes. Every time I bake a batch, I tell myself I will stop at one, but I never do.

healthy easy gluten free vegan almond flour cookies recipe on a wire rack - (keto, paleo chocolate chip cookies)

There is nothing more universal than a love for cookies, and I am definitely part of that crowd. I can never resist a melty golden brown cookie fresh from the oven. Even though I often reach for chocolate chips, I love that I can turn these nutty cookies into almost any flavor I am craving. These almond meal cookies are not just for anyone focused on health, since friends, neighbors, and coworkers all end up loving them too.

Almond flour can be a bit tricky since it absorbs less moisture than regular flour, and sometimes recipes do not work the way you expect. I tested these cookies many times until I reached the texture I wanted. With a recipe I have tested carefully, these almond flour cookies come out crisp on the edges and chewy in the center every time. They also have the same comforting rich flavor I enjoy in my zesty lemon biscuits and nutty sesame tahini cookies.

The first time I made these almond flour cookies, I wanted to surprise my husband with a sweet treat after a long workday. I set out a small plate of cookies and watched as they disappeared one by one with his warm cup of tea. Made with wholesome ingredients like maple syrup and coconut oil, these cookies come together in just 22 minutes. They are grain free and vegan which makes it easy for me to enjoy them without any guilt.

I use almond flour for soft chewy centers and crisp edges, and the coconut oil adds a gentle tenderness. Maple syrup brings just the right amount of sweetness, and with no eggs, I can taste the dough as I mix. The cookies bake evenly and take in the perfect amount of moisture, making them great for a quick dessert or a healthy snack any time of day.

I love how versatile these cookies are. Last Sunday, I baked a batch for an afternoon visit with my kids and their grandparents. Watching the kids pass out cookies while their grandparents sipped tea and laughed reminded me why these really are the best almond flour chocolate chip cookies. They are perfect for anyone who wants a simple and irresistible treat to share with loved ones.

Table of Contents

Latest Recipe Video!

🥘 Ingredients

I love that this cookie recipe uses simple ingredients. Here is what I use for these almond flour cookies:

Flax Seeds and Water: I make a flax egg as a substitute for regular eggs in vegan recipes. It gives the cookies structure just like an egg would, blends in perfectly, and has no noticeable aftertaste.

Blanched Almond Flour: I love using almond flour as the best replacement for all-purpose flour. I usually use it interchangeably with almond meal, though I know there’s a slight difference.

Baking Soda: I use baking soda to help the cookies rise. Without it, they would turn out dense and flat, and I definitely want that soft, slightly puffy texture.

Salt and Vanilla Extract: I always add a pinch of kosher salt because it really brings out the sweetness, and a splash of vanilla enhances all the flavors in the cookies.

Maple Syrup: I love using maple syrup because it’s less processed and adds a rich, caramel-like sweetness to my cookies. I also like using coconut sugar or brown sugar when I want a slightly different flavor.

Coconut Oil: I use coconut oil in my cookies and cakes because it behaves just like butter.

Vegan Chocolate Chips: I add semi-sweet chocolate chips because they have a sweet yet rich flavor that really shines in cookies. I also enjoy swapping in dark chocolate or milk chocolate chips.

🔪 How To Make

I follow these simple instructions whenever I make these almond flour cookies to get them soft and moist every time.

Make the Flax Egg: I stir together the flax seed and water in a small bowl and let it sit until it thickens into a gelatinous mixture, similar to an egg. While it’s thickening, I preheat the oven to 350 degrees Fahrenheit.

Melt Wet Ingredients: I place the coconut oil, maple syrup, and vanilla extract in a microwave-safe container and melt them together. I microwave in thirty-second increments until everything is fully melted and combined.

Whisk Dry Ingredients: In a medium bowl, I whisk together the almond flour, baking soda, and salt until everything is well combined.

Combine Ingredients: I add the chocolate chips, flax seed mixture, and wet ingredients to the dry ingredients. Then I stir everything together until it forms a soft almond flour cookie dough.

Scoop and Bake: I use an ice cream scoop to portion the dough in a single layer on a parchment paper-lined baking sheet. I bake the cookies for about twelve minutes or until they turn lightly golden brown.

Cool and Enjoy: For the best results, I always let the cookies cool on the cookie sheet for a few minutes before transferring them to a wire rack. I never skip this step because the cookies continue to firm up as they cool, giving them the perfect texture.

almond flour chocolate chip cookies on a baking sheet

My #1 Secret Tip for this recipe is to never remove the cookies from the pan right after they come out of the oven. I always let them cool a bit on the pan first and then transfer them to a cooling rack for a second round of cooling. If I skip this, the cookies are still too hot and can easily fall apart.

Other Tips To Keep In Mind:

Flour swaps: I do not substitute coconut flour, oat flour, or whole wheat flour since they all absorb moisture differently. Using them would change the texture of the cookies.
Do not overbake: I resist baking these cookies until they look fully done. I let them cool completely since they finish cooking on the tray and set up as they cool.
Larger cookies: When I make larger cookies, I use a big cookie scoop and add a few extra minutes to the bake time. This helps them bake evenly and keeps the centers soft.

📖 Variations

I often try different variations of these cookies to keep things fun and discover new flavors I enjoy. Here are a few of my favorites:

Peanut Buttery: I like to reduce the coconut oil to one tablespoon and melt 1/4 cup of peanut butter with the wet ingredients for a nuttier flavor. If I’m keeping things simple, I sometimes leave out the chocolate chips too.

Oatmeal Raisin: I sometimes replace one cup of the almond flour with rolled oats for a heartier texture. When I do that, I like to skip the chocolate chips and add 1/2 cup of raisins instead. If I’m making almond flour oatmeal chocolate chip cookies, I stick with 1/2 cup of chocolate chips as the recipe directs.

Banana Flavor: I use only the almond flour, baking soda, and salt, then I add 2/3 cup of mashed banana. I bake the cookies at 350 degrees for up to 16 minutes, or until the cookies are set.

🍽 Serving Suggestions

These almond flour cookies are best enjoyed with something warm, and I often reach for my oatmeal honey latte or my healthy hot chocolate. When I want a simple treat, I sometimes serve them with a scoop of my chocolate banana ice cream, which adds a cool and creamy contrast.

For a lighter option, I enjoy these cookies with a spoon of my homemade vegan yogurt. They also pair nicely with my matcha overnight oats when I want a sweet snack to go with breakfast.

🧊 Storage Directions

Storing: I store these cookies in an airtight container or a ziplock bag, and they keep well for up to a week. I think they’re at their very best within the first 3 days, when the texture is still perfectly soft and chewy.

Freezing: I freeze these ground almond cookies either baked or unbaked, depending on what I need. When I freeze them, I just place them in an airtight container or a zip top bag and they stay good for up to three months.

When I want to freeze them unbaked, I scoop the dough onto a lined sheet pan and let them firm up in the freezer for about 45 minutes. Once they’re solid, I transfer them to a freezer safe zip top bag and use them within three months. It’s so convenient because I can bake just a few at a time or the whole batch whenever I want.

❓ Recipe FAQs

What should I do if my almond flour cookies spread too much?

When this happens to me, it usually means the dough was too warm. I chill the dough for about fifteen minutes before baking and it always helps the cookies hold their shape better.

How do I get the perfect chewy texture?

I watch the timer closely and pull the cookies out when the centers still look a little soft. They continue to sit on the tray, and that is what gives me the perfect chewy bite.

Why did my cookies fall apart?

Almond flour has no gluten, so the dough needs enough binder. If mine seem crumbly, I mix a little longer so the ingredients fully come together. Baking them until the edges are just turning golden also helps them stay intact.

Love this plant based dessert recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!

You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!

📋 Recipe Card