Vegan Almond Flour Chocolate Chip Cookies

Total time27 min

Prep time10 min

Cook time12 min

Vegan Almond Flour Chocolate Chip Cookies

These almond flour cookies bake up thick and tender, with crisp golden edges and centers that stay soft and just barely set. Coconut sugar and maple syrup bring a deep, caramel-like sweetness that pairs beautifully with pockets of melty dark chocolate in every bite. A touch of coconut oil keeps the dough rich and moist without any butter in sight, and a finishing sprinkle of flaky sea salt makes the chocolate flavor pop even more. Because almond flour swaps in for traditional wheat flour, these have a naturally dense, satisfying chew that holds together perfectly once cooled. They're an easy one-bowl treat that works well for a vegan cookie jar, and they keep beautifully on the counter for days.

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Ingredients

16 servings

2 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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¼ tsp baking soda
¼ tsp fine sea salt
¼ cup coconut sugar
3 tbsp coconut oil, melted and cooled
2 tbsp maple syrup
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
1 tsp pure vanilla extract
¾ cup dark chocolate chips (70% cacao or higher)

For serving

flaky sea salt, for finishing (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2
In a large mixing bowl, whisk together the almond flour, baking soda, coconut sugar, and fine sea salt until evenly combined with no lumps.

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