Almond Flour Cookies (with NO eggs!)

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These Almond Flour Cookies are the best! They are made with gluten-free almond flour, which is high in protein and may help you to avoid a blood sugar spike later. They are inspired by my Paleo Chocolate Chip Cookies, with a few tweaks to make them as fool-proof as possible. All you need is a few ingredients to get started!

hand picking up an almond flour chocolate chip cookie from a pan

Almond Flour vs. Almond Meal

When I first worked on this recipe, I didn’t know there was a difference between almond flour and almond meal. They were still relatively “new” ingredients to me, so I thought they could be used interchangeably. And they can… sort of.

The results are just slightly different depending on which you use. Both options are made from ground almonds, but almond flour is made from blanched almonds (almonds with their skins removed) and almond meal is made from whole almonds, including their skins.

bowls of almond meal and blanched almond flour

Flavor-wise, the type of ground almonds you use won’t make much of a difference– these almond flour chocolate chip cookies will taste delicious either way.

Texture-wise, using almond meal will result in a more of a soft and cake-like cookie, while blanched almond flour will result in a crispier and more buttery cookie, similar to shortbread. You can still get a soft and tender inside when baking with almond flour; the final texture will ultimately come down to how long you bake them. The longer you bake them, the crispier these almond flour cookies will be.

almond flour cookie dough on a baking sheet being pressed by fingers

Can You Substitute Almond Flour for Regular Flour in Cookies?

If you have another cookie recipe that you love, you can try swapping almond flour for the regular flour using a 1:1 ratio to see if the dough holds together. Whether or not that swap will work will vary by the recipe. Usually you need an egg to help with binding, but this recipe is an exception! As a result, this cookie recipe is vegan and paleo-friendly.

Is Almond Flour Good to Bake With?

While researching my first cookbook, Everyday Detox, I discovered that it’s safer to heat certain nuts, including almonds, at lower temperatures to prevent acrylamide formation. (A potential cancer-causing substance.) That’s why I’ve started baking with almond flour at a lower temperature than most recipes calls for, using a temperature of 250ºF.

Compared to other flours, almond flour is higher in calories and fat, so keep in mind that these cookies are more filling than a normal cookie. (Which can be a good thing!)

These Almond Flour Chocolate Chip Cookies are:

  • Gluten-free and grain-free
  • Egg-free, without using an egg replacer
  • Naturally sweetened with pure maple syrup
  • Higher in protein and healthy fats (each cookie has 4 grams of protein!)
  • Vegan and Paleo friendly

I know many of you love the recipe I posted back in 2012, so I’m leaving it there in case you prefer it, but below you’ll find my updated recipe. I hope you’ll enjoy it!

How to Make Almond Flour Cookies (1-Minute Video):

hand holding almond flour cookie
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4.81 from 123 votes

Almond Flour Cookies (with NO eggs!)

These Almond Flour Cookies are gluten-free, vegan, and paleo friendly. Naturally sweetened with maple syrup for a healthier cookie! 
Course Dessert
Cuisine gluten-free, paleo, vegan
Keyword almond flour cookies
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 12
Calories 205kcal



  • Preheat the oven to 250ºF and line a large baking sheet with a silicone mat or parchment paper.
  • In a large bowl, combine the almond flour, oil, maple syrup, salt, baking soda, vanilla, and vinegar and stir well to create a uniform, sticky dough. (It's important that your maple syrup is at room temperature, otherwise the coconut oil will solidify and the mixture will be more difficult to stir.) Fold in the chocolate chips.
  • Drop the dough by heaping tablespoons onto the baking sheet, then use your hands to gently flatten and shape them. (They won't spread a lot with baking.) Get your fingers wet with water to help prevent sticking while you work with the dough. 
  • Bake until the cookies are firm to the touch around the edges, about 30 minutes at 250ºF. (If you are in a hurry, you can bake them for just 12 minutes at 350ºF, if you're not concerned about the acrylamide formation I discussed earlier in this post.) For a more crispy and crunchy cookie, you can bake them up to 45 minutes at 250ºF. Because of the low temperature, these cookies will not turn golden brown around the edges, so don't be alarmed by their pale color. 
  • Remove the cookies from the oven and let them cool on the pan for at least 10 minutes before attempting to remove them. They will firm up more as they cool. Serve warm or at room temperature. These cookies can be stored at room temperature for up to 3 days, but they will have the best shelf life and texture when stored in an airtight container in the fridge or freezer. 



These cookies tend to get softer when stored in an airtight container at room temperature, so I highly recommend you store them in the fridge or freezer. They may last indefinitely in the freezer, but they rarely last more than a month in our home before we eat them all. They have a very crunchy texture when served directly from the freezer, which is what my husband prefers!


Serving: 1cookie | Calories: 205kcal | Carbohydrates: 12g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Sodium: 102mg | Potassium: 62mg | Fiber: 2g | Sugar: 7g | Calcium: 69mg | Iron: 0.8mg

Nutrition (per cookie) Calories: 205, Fat: 16g, Carbohydrates: 12g, Fiber: 2g, Protein: 4g

Substitution Notes:

If you try this recipe, please leave a comment below letting me know how you like it! If you make a substitution, I’d also love to hear how it works for you. We can all benefit from your experience!

Reader Feedback: Do you prefer more soft and cake like cookies, or the crisper, shortbread-like variety?

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I’m seriously thinking of doing this recipe without baking them at all. I would omit the baking soda. Do you think I should omit the vinegar too?

    Megan Gilmore

    Yes, the baking soda and vinegar aren’t necessary if you skip baking them.


What substiture would you suggest for maple syrup to make it keto-friendly?

    Megan Gilmore

    I don’t recommend using zero-calorie sweeteners, so I would try something like applesauce or mashed banana… but you’d have to experiment to see what works best. Let us know if you have any success!


    You could try organic stevia drops – maybe 8 drops. I’ve done that before to make sugar-free cookies with another similar recipe and it did the job xxxx ps: Megan such an ace looking recipe, keen to try xxxxx


    OMG! These cookies are perfect! Just what my paleo sweet tooth needed! Thank you so much for this recipe! I used blue agave sweetner instead of maple syrup.


Megan! I have made your original version of these cookies so many times. They are a staple in our home. I can’t wait to try the new and improved version. Thank you! Love your recipes!

Tracey Collins

Hi Megan et al, I use a recipe similar to this with a few differences. I substitute 1/4 cup unsweetened applesauce instead of the 1/4 cup of oil to help reduce my intake of saturated fat. I also add egg replacer and bake them at 375 degrees F for 15 minutes. In the future I will try them with the apple cider vinegar too. These cookies taste great. Thanks for always sharing great recipes from your heart.! Are your books in Barnes and Noble? If not, I’ll go online and buy them.

    Megan Gilmore

    Thanks for sharing, Tracey! Yes, my books are available at Barnes & Noble and local bookstores. (Sometimes I’ll call ahead just to make sure they have them in stock.)

Cassidy @ Cassidy's Craveable Creations

Hi Megan! I have a very similar cookie recipe that I make and it’s amazing! I can’t wait to try your version, I’m sure it’s just as good!!! I love almond flour cookies 🙂



What else can you use instead of syrup


I only had one cup of almond flour so I substituted the other cup with cashew flour – turned out amazing! Great recipe, Megan! Delicious and my two-year-old loves it too!


These are so super delicious! perfect balance of crispy and soft …. Love them!

Linda Kraemer

Your original recipe has been my favorite cookie recipe of all time. I love that it is vegan and delicious! I find almond flour fills me up so that is a bonus! I usually bake them in a bar form. This recipe is so easy and so good!


I made a half batch of these last night and my husband and I both enjoyed them! I added some chopped pecans and he asked me to put more of them and less of the chocolate next time! I used chopped 85% dark chocolate. I tried another half batch this morning and left out the chocolate altogether. I only added chopped walnuts and a pinch of cinnamon. Delicious! Thanks so much!


    Why Apple cider vinegar?

      Megan Gilmore

      The vinegar reacts with the baking soda to help the cookies rise. You don’t need it if a recipe calls for eggs instead.


Turned out great, so delicious!

Tricia Tan


I dont have the below at home? What would be the best replacement.

1) Coconut oil –> replaced with butter?
2) Maple Syrup –> replaced with pure manuka honey?
3) Apple cider vinegar –> I noticed this is new. It is not in your original recipe.

    Megan Gilmore

    Vinegar just helps them rise a bit, but you can leave it out if you like. The butter substitution is fine if you’re not vegan, and I find that honey is sweeter than maple syrup, so I would just use a little less to your taste.


These turned out great. Would you recommend adding a little flour to make them more dense or just baking them longer? I noticed someone posed using applesauce to replace coconut oil..just curious–.how did that work out with almond flour? Would love to reduce intake of oil in general, and in particular coconut oil.
thank you.

    Megan Gilmore

    Baking them longer will make them harder, if that’s the texture you’re going for. When you use applesauce to replace oil, the result is more cake-like, so it’s a fine substitute if you don’t mind more of a fluffy, muffin-top like texture.


Megan, I just made these again substituting apple sauce for the oil, and they turned out pretty good. I may have added a bit too much apple sauce. However, I like this concept. Thank you so much for your response.


Ok, what did I do wrong? I followed this recipe exactly and got a powdery mess. I couldn’t get the cookies to bind into balls at all! Was so frustrated & bummed I just trashed the whole patch.

    Mayer Kirkpatrick

    I found a need to add extra oil to get the mix necessary for working the dough into a cookie shape.


Ahhh they look so so good!! I need to try them out:)
Love, Alina


These are absolutely delicious. Thank you for creating and sharing!


Mary Lou

I am going to the kitchen to make this recipe right this minute, sounds wonderful and just what I’m looking for! ?


I was pleasantly surprised how yummy these cookies are. It was definitely a healthier way to satisfy my sweet tooth. I will definitely make them again!


Thanks for the recipe! I made these with Almond meal and I recommend putting the dough in the freezer or fridge for a few minutes in order to be able to form cookies, otherwise it was way too crumbly. The time was perfect – 30 min at 250 degrees although some of the cookies did not hold together that well. Taste is great! Maybe next time will try half oat flour half almond meal.


Could I use coconut sugar instead of maple syrup?


Omg just made these cookies and they are sooo good! I used Miyoko’s European style vegan butter in combination with the coconut oil. This particular butter is made with coconut oil so it was a perfect compliment & buttery taste. Yum!


I just tried making these but the dough did not combine well at all, as a matter of fact it was very dry and crumbly, not sticky as described. I was unable to shape it into cookies. I followed recipe and used almond meal. Not sure what went wrong?

    Megan Gilmore

    Was your maple syrup cold from being in the fridge? That could cause the melted coconut oil to solidify and become crumbly. If that’s the case, you could warm the dough in warm oven for a few minutes to help it soften before shaping the cookies.


I added dried blueberries and walnuts, and OH MY MY! This is definitely my new go to cookie base! Thank you!


    These were delicious. Thank you!

Jessica Bosques

Made this lovely recipe last week for my boyfriend and I. He hasn’t stopped raving about them. I ran out of flour so he insisted we make a trip to the supermarket first thing tomorrow morning! He’s just starting to appreciate clean ingredients So I am very thankful to YOUR recipe for ENCOURAGEMENT ❤️❤️. Thank you!! Can’t wait to check off another recipe from the list.

Dawn Bennett

Hi, my husband was told his TRYGLICERUDES are through the roof and he is borderline diabetic. We have completely changed eating habits. He loves chocolate chip cookies. I have raw blue agave can I use it instead of maple syrup it is lower glycemic?
I want to use all I d flour because I can not eat oat. Thank yiu


This is the best chocolate chip cookie recipe…..according to my husband, and I love them too:) love all your recipes, thanks for sharing them.


I added an egg to this recipe. That will obviously affect the cooking time right? Thank you.


This is an absolute keeper !! I did the recipe without vanilla just because I did not have it, but I added Coco nebs and put them in my coffee grinder to grind it into a powder and follow the rest of the recipe. These are absolutely amazing cookies and this is my second time making them !


Hello! I’m allergic to vinegar… can I leave it out or will that mess up everything?

    Megan Gilmore

    The acid from the vinegar reacts with the baking soda to help the cookies rise a bit. Could you use lemon juice instead? Or, you can use double the baking powder to replace baking soda.


i made these with homemade almond meal.
the flavor is great, but they hardly hold together-
what can i use as a binding agent?



Is there an alternative to using maple sugar or maple syrup? I have a mild allergy to honey, cane sugar and maple sugar. I love some of these recipes but prefer to stay away from maple for now.

    Anna Long

    You could use agave or golden syrup maybe! I would use slightly less though because they tend to be sweeter.

Anna Long

So I also made these with almond meal. They were very crumbly but I found that baking them longer helped a lot. I think I left them in for maybe 20 minutes total but they could have stayed in longer. They were still soft on the inside and not burning or even Browning yet.

TL;DR if you’re using almond meal leave them in for at least 20 minutes!


These were so delicious! I brought them to a friends house who is dairy free and not only did she love it, but our husbands too! All 10 were gone in a flash!!


Tried them today. Turned out awesome! But I used 100% baking chocolate …so I sprinkled coconut palm sugar on top to make up for the lack of sweetness. Super delish 😊


Having recently gone vegan I am always on the hunt for dessert recipes. These cookies are DELICIOUS! Thank u!

Robin Ford

Really appreciate the insight on almond-product at 250 degrees, for I have been baking hotter for Faster cookies, of course, but can take a heads up from science!! So, didn’t quite use your recipe, put it together w/ another that used a “chia egg” plus my almond product comes from squeezing ground almonds for milk. Substituted honey too and added a little garbonzo bean flour/ and water and flax. Thanks! Like your ideas!

Mary ann

Thank you so much. I shared your link on a vegan website.


Sorry,I tried to make thesr but they lioked nothing like picture. While warm they were quite tasty though but when tgey cooled down they were rock-hard. Not sure what went wrong.


Very good! My husband loves walnuts, so I added them, but otherwise stayed with the exact recipe and they are easy to make and delicious😊


This is THE ultimate vegan chocolate chip cookie! I’ve been looking for this exact cookie texture everywhere (soft, chewy and slightly crispy around the edges). I can’t thank you enough! The cookies are truly amazing.


These cookies are deeeeelish. One of those recipes you should just follow exactly and not waiver. I’ve never baked cookies at a lower temperature for longer, but it makes so much sense for vegan baking. Saving this one!


Absolutely delicious! I followed the recipe as written and baked at 250 for 30 minutes, they’re pure perfection. I did use the 1/2c. of chocolate chips as called for (all the while thinking, this is no where near enough chocolate chips) and it was just the right amount. The cookies are not too sweet but sweet enough for this girls sweet tooth.


Aahhhhhhhhh! I forgot to convert to Celsius….. they’re ash… ;(

Nathalie Marie Wood

These cookies are AWESOME!!Perfect as is recipe! i love them cooked and also the dough rolled into little bite size balls and frozen for cookie dough candy treat!I cant believe how many of these recipes have been family hits! thank you


I made these tonight, using honey instead of maple syrup. The flavor is really good but the cookies are quite dry. When I was mixing I thought that 2 cups was a lot of almond meal for the amounts of the rest of the ingredients. (I used Bob’s Red Mill Almond Meal)


These are absolutely delicious and super easy to make. I love the texture of them from the fridge!


I made even though we are not vegan but I had no eggs and my son is gluten free. These cookies are delicious!! Love them and so easy. I thought at first vegan meant yuck but I was wrong 🙂


I just made these and they are yummy.

I added in some rice puffs to extend the mix. I didn’t have maple syrup so used honey. I don’t like overly sweet things so I cut back on the honey to about half. I also used by accident 1 tsp of baking powder and still used the vinegar. I added a little water as the mix was crumbly and this helped bind them. I chose to bake for 45 minutes as I prefer my cookies a little harder.

The cookie baked well and turned out not too hard and not too soft – just the way I like them. The only thing I didn’t like was the peculiar taste that coconut sometimes has – I think that comes if the coconut product is not fresh. My oil was a little old so that could have been it. Anyhow, it doesn’t taste like eating a fresh coconut. But it still tastes nice.

Will definitely bake them again as I love healthy food. Thank you Megan for sharing.

Oh – one suggestion after reading some of the problems some people have had. Maybe as well as using measurements in cups etc, weight would probably be more accurate and control some of those problems. Just a thought.


I use organic munk fruit as a sugar substitute and they turn out great!

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