Best Vegan Chocolate Chip Cookies Recipe (With Almond Flour)
The Best Vegan Chocolate Chip Cookies are ready in less than 30 minutes and made with almond flour. Dairy-free, gluten-free, chewy, perfect, chocolatey and delicious. This recipe has been updated with new pictures, a labeled ingredient list and step by step instructions on how to make and taste even better than classic chocolate chip cookies.
These yummy Vegan Chocolate Chip Cookies are soft, chewy and overboard delicious (and don’t require a hand or stand mixer to make). Ready in just over 30 minutes, this is one of the best vegan cookie recipes you can make if you want an anytime snack or simple after-dinner dessert. Don’t forget a big glass of cold, frothy oatmilk!
🍪 Ingredients for Vegan Chocolate Chip Cookies (With Substitutions)
- Plant Milk – I prefer using oatmilk as my non-dairy milk choice in all my vegan recipes, however, you can use whatever dairy-free milk you have on hand, including coconut milk, almond milk or soy milk.
- Almond Flour – in my humble opinion, almond flour gives you those crispy edges with a chewy center that we love so much in cookies but you can also use an equal amount of all-purpose flour or whatever flour you have on hand.
- Brown Sugar – you can substitute with an equal amount of pure maple syrup or coconut sugar.
- Vegan Butter – I use vegan butter for best results, however, you can substitute with an equal amount of olive oil or coconut oil.
- Dairy-Free Chocolate Chips – vegan dark chocolate chips work great, however, you can also use a vegan chocolate bar broken into small chunks.
- Organic Sugar – I love to use organic sugar in my baked goods as it is usually vegan. To be sure, check with the manufacturer.
- Baking Soda & Baking Powder – gives these vegan cookies the perfect rise.
- Vanilla Extract – adds a rich, buttery flavor to the recipe. You can substitute with other extracts, if you prefer.
Exact ingredient measurements can be found in the recipe card below. Happy baking!
📋 How to Make Vegan Chocolate Chip Cookies
Before you begin, preheat oven to 350F/177C. Line a cookie sheet with parchment paper.
Using a spatula, mix together in a large bowl the vegan butter, brown sugar and organic cane sugar until well-combined.
Add the plant milk, baking soda, baking powder, salt and almond flour to bowl and mix until combined. Your dough should be slightly sticky. If it is too dry, add plant milk 1 tablespoon at a time to moisten. If too wet, add a bit more almond flour.
Add dairy-free chocolate chips to the bowl.
Gently fold in chocolate chips with a spatula.
Lastly, using a measuring cup or cookie scoop, measure out about 1/4 cup of dough. Then, shape the dough into balls by rolling in your hands until smooth (flour your hands to keep the dough from sticking). Place the balls (you should have about 12 of them) on your prepared baking sheet leaving enough space in between so the cookies have room to expand. Bake for 13-15 minutes, until the bottom of the cookies turn golden brown. Remove and let cool before serving so the cookies don’t fall apart.
👨🏽🍳 Expert Tips
- Don’t Overmix: Overmixing the cookie dough can result in tough cookies. Mix the ingredients until just combined to avoid developing too much gluten, which can lead to a denser texture.
- Chill the Dough: Chilling the cookie dough for at least 30 minutes (or even overnight) before baking helps solidify the fats in the dough, resulting in cookies that spread less during baking and have a chewier texture.
- Add Flavor Enhancers: Enhance the flavor of your cookies with ingredients like vanilla extract, almond extract, or spices such as cinnamon or nutmeg. These additions can elevate the taste profile of your vegan chocolate chip cookies.
- Monitor Baking Time: Keep an eye on your cookies while they’re baking, as vegan cookies may require slightly less time in the oven compared to traditional cookies. Bake until the edges are lightly golden brown and the centers are set but still soft.
- Cool Properly: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps prevent them from breaking apart while still warm.
- Make Them No Bake – don’t feel like baking this vegan chocolate chip cookie recipe? No worries, this recipe produces edible cookie dough that’s safe to eat!
🥜 Variations
- Nutty Vegan Chocolate Chip Cookies: Add chopped nuts such as walnuts, almonds, or pecans to the cookie dough for extra crunch and flavor.
- Double Chocolate Vegan Cookies: Incorporate cocoa powder into the cookie dough along with vegan chocolate chips for an extra chocolatey treat.
- Coconut Chocolate Chip Cookies: Mix shredded coconut into the dough for a tropical twist.
- Oatmeal Raisin Chocolate Chip Cookies: Add rolled oats and raisins to the dough along with chocolate chips for a hearty and satisfying cookie.
- Peanut Butter Chocolate Chip Cookies: Swirl peanut butter into the cookie dough or use peanut butter chips along with chocolate chips for a rich and nutty flavor.
💭 Frequently Asked Questions
While you can technically use regular chocolate chips, they won’t be vegan if they contain milk or other dairy derivatives. Opt for dairy-free or vegan chocolate chips to keep the cookies vegan-friendly.
No. This recipe doesn’t require the use of any type of egg substitute.
Vegan butter substitutes, coconut oil, or vegetable oil are common replacements for butter in vegan baking. Be sure to use a vegan butter that doesn’t contain any dairy.
🥛 What to Serve with These Cookies
- Skinny Vanilla Latte
- Pumpkin Spice Latte
- Vegan Orange Julius
- Glass of Cold Oat Milk
- Strawberry Pina Colada
🌡️ Storage and Freezing
- Room Temperature: Allow the cookies to cool completely before transferring them to an airtight container. Store them at room temperature for up to 3-4 days. Ensure the container is sealed properly to maintain freshness.
- Refrigeration: If you prefer, you can store the cookies in the refrigerator to extend their shelf life. Place them in an airtight container or sealable bag and store them in the fridge for up to a week.
- Freezing: If you want to store them for a longer period, freezing is the best option. Just make sure they are in an airtight container and they can be frozen for up to 3 months. TIP: place small sheets of parchment paper in between each cookie before freezing.
🥮 More Delicious Cookie Recipes
Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!
Perfect Vegan Chocolate Chip Cookies
Ingredients
- 3 cups almond flour
- 1/2 cup vegan butter softened
- 1/2 cup plant milk
- 1/2 cup brown sugar
- 1/4 cup vegan sugar
- 1.5 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup dairy-free chocolate chips
- 1/2 tsp sea salt
Instructions
- Before you begin, preheat oven to 350F/177C. Line a baking sheet with parchment paper.
- Using a spatula, mix together in a large bowl the vegan butter, brown sugar and organic cane sugar until well-combined.
- Add the plant milk, baking soda, baking powder, salt and almond flour to bowl and mix until combined. Your dough should be slightly sticky. If it is too dry, add unsweetened almond milk 1 tablespoon at a time to moisten. If too wet, add a bit more almond flour.
- Fold in the chocolate chips.
- Shape the dough into little balls rolling it in your hands until smooth. Place the balls (you should have about 12 of them) on your prepared baking sheet leaving enough space in between so the cookies have room to expand.
- Bake for 14-15 minutes, until the bottom of the cookies turn golden brown. Remove and let cool before serving so the cookies don’t fall apart.
Notes
- Don’t Overmix: Overmixing the cookie dough can result in tough cookies. Mix the ingredients until just combined to avoid developing too much gluten, which can lead to a denser texture.
- Chill the Dough: Chilling the cookie dough for at least 30 minutes (or even overnight) before baking helps solidify the fats in the dough, resulting in cookies that spread less during baking and have a chewier texture.
- Add Flavor Enhancers: Enhance the flavor of your cookies with ingredients like vanilla extract, almond extract, or spices such as cinnamon or nutmeg. These additions can elevate the taste profile of your vegan chocolate chip cookies.
- Monitor Baking Time: Keep an eye on your cookies while they’re baking, as vegan cookies may require slightly less time in the oven compared to traditional cookies. Bake until the edges are lightly golden brown and the centers are set but still soft.
- Cool Properly: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps prevent them from breaking apart while still warm.
- Make Them No Bake – don’t feel like baking this vegan chocolate chip cookie recipe? No worries, this recipe produces edible cookie dough that’s safe to eat!
I surprised a cookie loving friend who is gluten intolerant with these cookies and she was so happy to finally have a yummy recipes for them she can actually enjoy without feeling crappy afterwards. Thanks for this.
You’re welcome. Thanks, Sonja.
I was searching for a delicious chocolate chip cookie to make for my best friend who is a vegan. Well, we both devoured this batch and will make them again. They are fantastic! Thank you for the great recipe.
Glad you and your friend enjoyed them. Thank you Alexandra.
Excellent Vegan Cookie recipe! It turned out so perfectly chewy and delicious and filled our home with such a lovely smell!
I know what you mean about the delicious scent the cookies give to your home. Thanks DK.
These were so easy to make and definitely the best cookie I’ve EVER made! Absolutely delicious and will be a monthly item to bake in our household, thank you so much for sharing this!!!
Tina,
I’m so glad you liked them, yippee! Thanks for your comment and please visit again soon.