Vegan Almond Flour Chocolate Chip Cookies

vegan almond flour chocolate chip cookies stacked

It’s been nearly 5 years since I first posted my Paleo & Vegan Chocolate Chip Cookie recipe, but it’s still a staple in our home. These cookies are the best! However, I felt like a little update was in order because I’ve changed how I make them slightly over the years, and I’ve also learned more about using almond flour in the process.

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 healthy gluten-free 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 they will be.

vegan almond flour cookie dough on a cookie sheet

Another thing I’ve changed about this recipe is the baking temperature. When I first started baking with almond flour, I baked everything at 350ºF because that’s what I was used to doing. But while researching for 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.) I’ve addressed this issue more in both of my cookbooks and developed my recipes in those particular books to help you avoid any extra exposure to acrylamide, but I haven’t gotten around to updating the recipes here on the blog yet. So, consider this one of my first attempts at remedying that!

What I love about this Almond Flour Chocolate Chip Cookie recipe is that it is:

  • 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!

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

4.84 from 18 votes
Vegan Almond Flour Chocolate Chip Cookies
Prep Time
8 mins
Cook Time
12 mins
Total Time
20 mins

This Almond Flour Chocolate Chip Cookie recipe is gluten-free, vegan, and paleo friendly. Naturally sweetened with maple syrup for a healthier cookie! 

Course: Dessert
Servings: 12
Calories: 205 kcal
  1. Preheat the oven to 250ºF and line a large baking sheet with a silicone mat or parchment paper.

  2. 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. Fold in the chocolate chips.

  3. 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. 

  4. 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, but then you'll risk 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. 

  5. 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. 

Recipe Notes

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!

Substitution Notes:

  • As I mentioned above, you can use almond flour OR almond meal in this recipe with just slightly different results. I don’t recommend using coconut flour or grain-based flours as an alternative in this recipe. Instead, please check out my Coconut Flour Chocolate Chip Cookie recipe,  Vegan Buckwheat Chocolate Chip Cookies, or Vegan Chickpea Chocolate Chip Cookies for some nut-free options.
  • In most cases, real butter works well as a substitute for coconut oil if you don’t need this recipe to be dairy-free.
  • As always, please leave a comment below letting us know if you try any substitutions so 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?


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


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!


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.


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!

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!!

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