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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4.87 from 82 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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Hi. I tried the recipe. Delicious. I just used honey instead of maple syrup, and landed up adding an extra 1/4 cup of coconut oil. I used the almond pulp that i had dehydrated and ground up after having made almond milk. Maybe it was dryer than normal almond flour or meal.

Terri Joosten

Wow! These are delicious. I made them today but added unsweetened coconut, unsalted sunflower seeds, unsalted roasted pumpkin seeds, and thompson raisins to the batter. Put in in mini muffin pans almost to the top. Baked at 250 for approx 12 minutes. A mini muffin full of goodness. Definitely making these again. My only suggestion would be to chop your seeds and raisins into small pieces.


Delicious!! The second time I made these, I omitted the baking soda and vinegar and just ate the dough raw. Heaven…


Best cookies ever!!
And so easy to make!

Marla Uzanas

The best, I’m Vegan and this recipe is the best so far I make them all the time, , thank you! Just made them today and switched It up, using oatmeal flour, and Earth Balance.

Cristina Pagnucco

I just made these – so good! I used a bit less maple syrup and they were still delish. Oh and i added flaxseeds – turned out perfect!

Thanks for sharing this recipe.


I just made a half batch of these without the chocolate chips and they’re just what I’ve been craving on my new grain free dairy free diet. Thank you!!


Omg these were so freakin good. Well done. You made a delicious recipe that even a person that can’t bake to save her life was able to master. Good stuff!!


These cookies are amazing!! Can’t wait to make them again.


Love your recipes. I consider myself a 80% dairy-free almost vegetarian… a work in progress. My son’s girlfriend is vegan, so I have been experimenting with lots of new recipes lately. Found your website and I love it! The kids devoured my entire recipe of the Vegan Almond Flour Chocolate Chip Cookies, and my son isn’t even vegan. I’d like to know your recommendation for a substitute for maple syrup in your baking recipes. My husband and I don’t care for the flavor of maple.


This recipe is amazing and just what I have been looking for. Love the consistency. I added a little bit of Bobs red mill xantham gum just to play with the texture. It worked out great. Thank you for sharing your recipe!!

Rose Liberty

This is the second time I’ve made these cookies, They are so good, Even my hubby likes them. So than you Rose


These cookies are by far my favorite vegan chocolate chip cookies! They are perfectly soft and almost taste like cookie dough!

Sarah deVito

Would I be able to substitute sugar free syrup for the maple syrup?


I’d love to try these, however I only have baking powder. Can I use double the baking powder for this recipe and take out the vinegar? HELP!


Hi, if I am making almond milk and have almond meal left over, do you have any suggestions on how to use this in your recipe (ie. does it need to dry first, etc?)

Thank you!

    Megan Gilmore

    Almond pulp leftover from making almond milk has significantly less fat in it, so I’m not sure how it would work in a recipe like this one made with almond flour. I would look for a recipe that calls for almond pulp instead, like my Almond Pulp Hummus or Almond Pulp Crackers– both of which call for the wet pulp, so you don’t have to do anything before using it!


Hi Megan! Thank you for sharing this delicious recipe. These bite-sized treats are so tasty and much simpler to put together than most of the other vegan/paleo recipes I’ve tried. I’ve recently been experimenting with making my own almond butter and have loved incorporating that into my baking. I love the distinct nutty, slightly salty flavour it adds as well as the slightly denser texture it creates. Do you think it would work in this recipe – not as a substitute for anything but more of an addition. I’m hoping to achieve a soft, chewy yet dense texture on the inside with slightly crispy edges. I hope that’s not asking for too much! I’d love to hear what you think. Once again, thanks for sharing!


Hi Megan,
Tried this recipe for my son who has been asked to follow vegan diet for few months. And he has been to told not to eat and drink his favourite food 🙁
So today I was really down and was frantically searching for vegan recipes so I could make something for my son. And I found your recipe for cookies. And he loved them. Thank you so much. Feeling a little better now. Happy hr can eat cookies. Will definitely try your other recipes for him.
Wishing you all the success.


This is my favorite nista recipe. I love how naturally delish they are so simple to make. I use 85% dark chocolate pieces and out a few walnut pieces on each which makes them even more irresistible. I try them as round and thin as possible and bake them for the max 45 so they have that cookie crunch. Love love!

Jessica Flory

MEGAN!!! How did you do it?? These cookies taste so buttery and perfectly sweet, just like the real deal. These are amazing! I packed some in my husband’s lunch and he was so sad when he got home from work and the rest were gone. Back to the kitchen to make more 😀

Céline Rodriguez

What is the apple cider vinegar for? Can I replace it?

    Megan Gilmore

    The acid reacts with the baking soda to help the cookies rise. You don’t need an acid in recipes that call for eggs. You could use baking powder instead (but use more of it– Google the proper ratio for substitutions) or another acid instead of the vinegar.


Tried it really good every one loved it

Patricia Springston

Amazing my peaky family love them and so good for you. Thank you

Kim leslie

I pressed this into a slice tin lined with foil. (Substituted maple with coconut sugar) Once cooled topped it with a thin glaze of melted chocolate and coconut ghee and sprinkled with crushed walnuts. Cooked a little longer and very low for a slightly crisper biscuity slice. Mmmmm 👍

Bronwyn L Wrobel

These are fantastic! I actually love these more than typical cookies. They’re simple yet complex in flavor. Thanks for sharing!


This is a wonderful recipe! I just ate one while still warm out of the oven, it was soft and appealing and not too sweet. To avoid the sugar in the chocolate chips, I substituted chopped dark cherries, cacao nibs , and frozen wild blueberries (Wyman’s has this blend in the freezer section, I just took out the plums.) This worked great- bits of juicy cherries and the background chocolate flavor from the nibs were delicious complements to the almonds. The dough was a bit wetter due to the fruit, but this did not have the result – I love the soft and chewy texture, and they browned on the bottoms. Thank you for this recipe!


I’m baking these now. The batter alone is good. I used applesauce instead of coconut oil, ~10 stevia drops instead of maple syrup, and added raisins to the top and deleted the choc chips. I also added 1/2 tsp pumpkin pie spice blend and 1/8 tsp cardamom powders.


Can you make this into a akillet?

    Megan Gilmore

    Yes, I would think so! In another skillet cookie recipe I use, I bake it for 20 minutes at 350ºF.


Just made these and they are so good I am eating out of pan (and burning mouth!).

Made a few subs. Only had 1 cup of almond flour so other cup was tapioca flour. A tad crumbly but delish. Also used some palm shortening and totally great.

Baked longer so more golden…like 16 – 17 mins.


Can you replace honey for maple syrup?


Replaced coconut oil with butter, added 3 tbsp of brown sugar for a little extra sweetness, and threw in some white chocolate chips as well. They taste like heaven in the mouth! Thank you for this recipe!


These are amazing!

I prepped these as instructed, but found that baking at 250 for 45 minutes wasn’t enough. I baked them for at least an hour. They still weren’t as crispy as I like, but the edges have a nice crust. Also, refrigerating them makes them less soft.

I’m making these at least every month to satisfy my sweet tooth. Thank you for this recipe!!!

Pat S

I did not know about high heat and almonds. What temp is best when roasting a tray of almonds?


Oh. My. Word. Little bit of salty, little bit of chewy, whole lotta YUM! Easy recipe that I’ll be making again soon. As in a few minutes since these are about gone!


Great recipe! Cookies were s hit!


Great recipe! Cookies were a hit!

Kellie Eiskowitz

Can you substitute honey for the maple syrup in these cookies


holy moly these were literally delicious… hands down one of the best vegan gf recipes out there. thanks so much! so easy too!!!


I love the seas salt. Necessary addition that makes these just perfect!

Can I ask which brand of dark chocolate chips you use that are vegan? I love how big the chunks look.


I loved how easy these were. I substituted melted butter for the coconut oil. And I left out the chocolate chips. They are the perfect cookie to enjoy with a cup of coffee. Not too sweet.
Unless I missed it, I didn’t see how many cookies the recipe is supposed to make, so that would be good to add.


I found this recipe a year or two ago, and it’s seriously changed my baking habits to the point that I don’t even keep flour or sugar in the house anymore, and I almost always have almond flour on hand. We usually make them with butter instead of coconut oil. There’s no way to improve these though because they are perfect and everyone who I share them with loves them. Thank you for this brilliant recipe and with the helpful information on the correct baking temperature.


I made substitutions due to a coconut oil allergy and sugar intolerance. But these still turned out to be the best almond flour cookies I’ve had! I used melted ghee in lieu of coconut oil and 1.5 tsp of vanilla flavored liquid stevia (omitted the vanilla). I then realized I was out of baking soda (!!) so I used 1.5 tsp baking powder and omitted the salt. I had to add about 1/4 cup water to compensate for no maple syrup or vanilla. There were too many chocolate chips for me, wouldn’t stay in the dough. Next time I’ll try 1/3 cup chips and chill the dough first. Definitely will be a next time. Thank you for providing an excellent egg and grain free cookie that tastes and feels like a cookie! So yummy!


Just made this. Taste divine! Thanks, Megan!


I made these cookies tonight and what can I say? We are in love! My husband especially! Tomorrow I will make another batch and add walnuts…his favorite. All around, a perfect cookie. Not too sweet and the almond flour gives it the perfect texture. Thank you, Meghan! I use your recipes all of the time!!


Question: how do you get these to stay in one piece? I followed the recipe but my cookies crumble when i try to pick them up. Super dry and powder-like in my mouth.

    Megan Gilmore

    Are they totally cool when you’re trying to pick them up? They do firm up as they cool. What kind of almond butter did you use? Maybe that could affect things?


      I did let them cool, but didn’t use almond butter (recipe says coconut oil so that’s what I used). Baked at 250 for 30 minutes, but they were still very soft so I baked a total of 45 minutes. Maybe I have to add slightly less almond meal to make the dough stickier… I’ll keep trying, Thanks for the reply!

Mandi Garcia

These were delicious. I did not have blanched almond flour but I used whole almond flour and it worked great. Thanks for the recipe!



Quick question can i sub honey for the maple syrup?

Tiffany Morgan-Hill

I am allergic to coconut, will Extra virgin olive oil work in this recipe?


I am currently making these. I didn’t have apple cider vinegar and looked up alternatives and rice vinegar was listed, so that’s what I used. I didn’t have coconut oil so I used an olive oil/Mediterranean blend. My cookies are expanding! I didn’t expect that, I’m cooking at 250. I hope they taste good!


These cookies are amazing! It’s so rare to find a dessert recipe that doesn’t have eggs and isn’t loaded with sugar. These were easy to make and SO delicious, even without chocolate chips. Thanks so much!

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