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If you love baking with almond flour, but you don’t want to use eggs, butter, or refined sugar in the dough, this recipe is for you. These almond flour cookies have a shortbread-like texture that’s hard to resist! You can stir the dough together in less than 10 minutes, with
This was the very first almond flour cookie that I ever developed, and it’s still a fan favorite. Since it’s made without eggs or dairy, it’s naturally vegan-friendly, and also great for those on a Paleo or grain-free diet.
If you’re hoping for a different texture, check out my Paleo Chocolate Chip Cookies, which have a chewy texture (with arrowroot added), or my classic Almond Flour Cookies, which are made with butter so they turn out more like a Toll House cookie. You can’t go wrong with any of them!
⭐⭐⭐⭐⭐ Featured Review
“I was very skeptical when I read the recipe, but I am pleasantly surprised that these turned out great. I’ve been making non-vegan almond flour cookies for years and my go to recipe was finicky and time consuming. I’ve since turned vegan needed a replacement. This was so easy and quick that I still can’t believe it turned out such perfect cookies. Thank you!” – Michael
Ingredients You’ll Need
- Blanched Almond Flour. If you’re not familiar with blanched almonds, they are simply almonds that have had their skins removed. When you grind them into flour, they create a lighter baked good compared to almond meal. (Which is made with the skins.)
- Maple Syrup. This natural sweetener helps bind the cookies together while also adding amazing flavor. I hope you’ll try the recipe as written before adjusting the sweetener.
- Coconut Oil. To keep these dairy-free, I use melted coconut oil instead of butter. If you don’t want these to have a coconut flavor, use expeller-pressed or refined coconut oil.
- Baking Soda. This helps the cookies brown slightly as they bake. Since there are no eggs in this recipe, the cookies won’t spread on their own, so do be sure to flatten them before baking.
- Salt. Every good dessert needs a hefty pinch of salt to balance the sweetness.
- Chocolate Chips. If you need a vegan recipe, be sure to use a bag of chocolate chips that is labeled vegan-friendly. (Enjoy Life brand is a good option.) Many brands are naturally dairy-free already!
How to Make Almond Flour Cookies without Eggs
Step 1:
Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine 2 cups of blanched almond flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk well to mix the dry ingredients.
Then add 1/4 cup of melted coconut oil, 1/4 cup of maple syrup, 1 teaspoon of vanilla extract, and 1 teaspoon of apple cider vinegar (to react with the baking soda). Stir well until the dough is sticky and free of visible clumps.
Note: It’s best if all of your ingredients are at room temperature. Since coconut oil solidifies when cold, it might thicken if it comes into contact with cold eggs or maple syrup. Even if the dough becomes thicker than you expect, it will still bake well.
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Step 2:
Fold in 1/2 cup of mini chocolate chips, then use a tablespoon or cookie scoop to scoop the dough onto the prepared pan. Drop the cookie dough mounds 2 inches apart. I usually get 18 small cookies from this batch, but that will vary based on the size of your scoop.
Use your hands to flatten each mound into a cookie shape. These will not spread as they bake, so make sure you shape them exactly how you want them to turn out.
Once the cookies are flattened, bake at 350ºF for 10 to 12 minutes. The edges of the cookies may turn lightly golden, but they won’t spread or look significantly different as they bake, so make sure you remove the pan by the 12-minute mark so they don’t burn on the bottom.
Serving Tips
Let the cookies cool on the pan for at least 15 minutes. They will feel fragile while they are fresh from the oven, but will firm up as they cool. Once they’ve cooled down, you can enjoy them right away!
Storage Tip: Leftover cookies can soften if you leave them sitting on the counter overnight. I recommend transferring these to an airtight container in the fridge for the best shelf life. They can keep well chilled for up to 2 weeks, but I imagine you’ll eat them all before then.
Vegan Almond Flour Cookies
Ingredients
- 2 cups blanched almond flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup melted coconut oil
- ¼ cup maple syrup (at room temperature*)
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ½ cup mini chocolate chips
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, stir together the almond flour, baking soda, and salt.
- Add in the melted coconut oil, maple syrup, vanilla, and vinegar, and mix again, until the dough looks uniform, with no clumps.
- Fold in the chocolate chips, then use a tablespoon or 1-ounce cookie scoop to scoop the dough onto the prepared pan. You will get roughly 18 small cookies from this batch, so you may need to use 2 pans, or cook 2 separate batches.
- Use your hands to flatten the cookies then bake at 350ºF for 12 minutes, or until the edges look lightly golden.
- Let them cool on the pan for at least 15 minutes before serving; they will firm up as they cool. Serve warm, or at room temperature. Almond flour cookies get softer if you store them at room temperature overnight, so I recommend serving these the day you make them, or keep them in an airtight container in the fridge or freezer for the firmest texture. They are extra-crispy if you serve them straight from the freezer.
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Notes
Nutrition
More Almond Flour Recipes to Try
- Almond Flour Banana Bread
- Best Almond Flour Biscotti
- Banana Muffins with Almond Meal
- Almond Meal Chocolate Cookies
- Almond Flour Brownies
If you try these Vegan Almond Flour Cookies, please leave a comment and star rating below, letting me know how you like them! If you make a substitution, I’d also love to hear how it works for you. We can all benefit from your experience!
I have been making these cookies now for about 2.5 years. They are at this point my favorite cookie. I never feel sick or a sugar load after eating them but actually satiated and satisfied. They’ve helped me through pregnancy and postpartum, my toddler loves them and so does my mother.
I add a bit more coconut oil and a bit less chocolate chips than the recipe calls for and cook them for 10-11 mins. I also press/smooth the edges in after I flatten the dough ball so everything bakes uniform.
Grateful for this bomb recipe!
This recipe is a family go-to. There are arguments about who found it first. What’s for sure is that we love it! With a blended family of a vegan, someone with allergies to eggs and flour and just people who love cookies, this cookie is great for all of us! It’s also kosher for Passover, making it useful year-round. One of my friends at work used to always ask me to make these for her. It works well with modifications, too. My husband and I just made two batches with grapeseed oil instead of coconut oil, and they are still yummy. And I made some without chocolate chips and with jam on top (thumbprint cookies,) and they were wonderful, too! So satisfying. Thanks for this great recipe!
I was very skeptical when I read the recipe, but I am pleasantly surprised that these turned out great. I’ve been making non-vegan almond flour cookies for years and my go to recipe was finicky and time consuming. I’ve since turned vegan needed a replacement. This was so easy and quick that I still can’t believe it turned out such perfect cookies. Thank you!
Made these exactly as the recipe said to and they were a hit! Bonus that they were so easy and quick to make
Love these cookies. Brought some over for my grandson when I went to babysit and my son (who is gluten free) said these were for him. Lol. They are delicious. Made them exactly as recipe stayed with chocolate chips. Might look at adding some chopped walnuts, dried cranberries and orange zest at Christmas time for a more festive cookie.
Oh my, these are so good! I was gifted a Costco size bag of almond flour and did a search on what I can use it for. This recipe sounded good, and it is! I read the comments before I made this and was going to add Pecans instead of chocolate chips. Didn’t have Pecans, so I did a half/half mix of chopped cranberries and almond. I’ll be making this again!
My husband and I love ❤️ this recipe. Cant get enough of it! Thank you.
I made these today and subbed chopped pecans for the chocolate chips, and WOW! They taste like a vegan pecan sandie. LOVE the light, buttery flavor and ease of execution.
Skipped the choclate chips, my calories came to be 100 grams = 400 calories.