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Vegan Almond Flour Chocolate Chip Cookies {paleo, keto option}

Healthy almond flour chocolate chip cookies that are vegan (egg-free and dairy-free), grain-free, gluten-free and keto (with 2 simple substitutions).

I have been off of my cookie-baking game this December. I am usually up to my elbows in cookie dough by this point in the season, but I have been busy cooking up other dishes and crafty projects.

I am getting back on track today! It only took about 20 minutes of time, too, thanks to my new recipe: Easy, Healthy & Vegan Chocolate Chip Cookies!

I know, I know, chocolate chip cookies during the holidays? 

Um, YES, chocolate chip cookies during the holidays!!! It is fun to eat pumpkin-spiced, peppermint candy-topped, frosting-covered cookies, true, but all of those fancy flavors get overwhelming mid-December. I start to crave simpler sweets, like shortbread, plain gingerbread, and yes, chocolate chippers. 

If you feel the same, follow my lead, grab a bowl, and start mixing! These are pretty close to effortless. First, combine 1 cup of flour with 1 and 1/2 tablespoons coconut sugar (or brown sugar; hold tight for the keto option), a teaspoon of baking powder, and 1/8 teaspoon salt. Add the wet ingredients (water, 2 tablespoons oil, and a drizzle of vanilla), followed by 3 tablespoons miniature chocolate chips. Easy, right?

Drop the cookies by tablespoons onto a parchment paper-lined baking sheet, spacing the dough about 2 inches apart. These cookies do not spread much at all! Especially when you use a small cookie scoop, as I did. I love the little cookie domes. Who said chocolate chip cookies have to be flat, anyway?

Bake the cookies in a 350F oven for 11 to 13 minutes until golden brown and firm to the touch.

Oh what fun it is to make and eat these cookies!

How to make keto and vegan almond flour chocolate chip cookies

To make these cookies keto-friendly, simply swap out the coconut sugar with an equal amount of keto brown sugar replacement and replace the chocolate chips with an equal amount of sugar free miniature chocolate chips. Easy! I have the keto macros in the recipe notes.

Whetehr traditional or keto, the cookies are soft with crispy edges, and taste decadent despite still qualifying as healthy.

If you have 3 minutes to spare, I urge you to give these a try. You can always add some holiday-themed embellishments (e.g., spices, peppermint or almond extract in place of the vanilla, mini m & ms in place of the mini chips, or dried fruits instead of chocolate). 

Happy baking!

More Gluten-Free & Vegan Chocolate Chip Cookies to Love:

Chickpea Flour Chocolate Chip Cookies

Quinoa Flour Chocolate Chip Cookies {oil-free}

Healthy Chocolate Chip Skillet Cookie (made with oats}

Soft Coconut Flour Chocolate Chip Cookies 

Keto & Vegan Chocolate Chip Cookies

Cassava Flour Chocolate Chip Cookies

Yield: 14 cookies

Almond Flour Chocolate Chip Cookies {Vegan, Paleo, Keto Option}

Almond Flour Chocolate Chip Cookies {Vegan, Paleo, Keto Option}

The best vegan chocolate chip cookies made with almond flour! Whip up a batch of these healthy, easy-to-make, irresistible cookies in about 20 minutes (start to finish!).

Ingredients

  • 1 cup (112 g) blanched almond flour (not almond meal)
  • 1 and 1/2 tablespoons coconut sugar (see notes for keto)
  • 1 teaspoon baking powder
  • 1/8 teaspoon fine sea salt
  • 2 tablespoons avocado oil (or oil of choice)
  • 1 and 1/2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons miniature semisweet chocolate chips (see notes for keto)

Instructions

  1. Preheat the oven to 350F (175C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk the almond flour, coconut sugar, baking powder and salt (breaking up all lumps in the flour).
  3. Add the oil, water, and vanilla; stir until blended. Stir in the chocolate chips.
  4. Drop by tablespoons (I used a small cookie scoop) on the prepared baking sheet, spacing 2 inches apart.
  5. Bake in the preheated oven for 11 to 13 minutes until golden brown and set at the centers.
  6. Remove from the oven and cool for 5 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.

Notes

Storage: Store the cookies in an airtight container at room temperature for 2 days (in a cool room; if it is hot, store in the refrigerator), the refrigerator for 1 week or the freezer for up to months.

Tip: I strongly recommend weighing the almond flour for best results. If using cups to measure, be sure to very lightly spoon the almond flour when measuring (do not scoop up the flour or tamp into the cup).

Keto Variation: Replace the coconut sugar with an equal amount of keto-friendly brown sugar replacement (e.g., Sukrin Gold, Swerve) and replace the chocolate chips with sugar-free miniature chocolate chips. Keto Version Macros per Cookie: Calories: 80; Carbs: 3.8 g; Sugars: 0.3 g.

Nutrition Information

Serving Size

1 cookie

Amount Per Serving Calories 87Total Fat 7gSaturated Fat 1.1gCholesterol 0mgSodium 55.6mgCarbohydrates 5.3gFiber 0.9gSugar 3.4gProtein 1.8g

Did you make this recipe?

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Beata

Wednesday 28th of July 2021

Heck, yea. Nuff said, lol.

But seriously... I am not a big cookie eater but when I do want a cookie, I at least want it to be made from ingredients that I know and can pronounce. I also heavily lean to the lower carb way of eating, and while I actually love to cook, I still appreciate recipes that are easy and require minimal prep and cleanup. Enter these cookies!

I actually made some vegan keto chocolate chip cookies not a long time ago using a recipe from a different website and while the cookies were quite tasty, they definitely were not like your store bought "crack" cookies (you know, the ones made with white flour and white sugar and who knows what else). I decided to try other recipes to see how they compare and I am super happy to report that this recipe is much closer to the "crack" store bought cookie! Still not an exact replacement but that is to be expected, not using the "crack" ingredients.

I made these cookies with regular size vegan dark chocolate chips and a brown sugar and Splenda blend. I also tend to use a little less sweetener than any recipe calls for as I find that to be better suited to my personal sweetness level preferences. These cookies were delicious, and I will definitely make these over and over. My self-proclaimed cookie monster boyfriend ate these up in no time and is asking for them again. Thank you, Camilla!

Devin G

Sunday 3rd of January 2021

These cookies are excellent. I am a big fan of your 4 ingredient almond flour biscotti, but I think these are even better!

Whitney Estlander

Saturday 21st of December 2019

Yum! I had all the ingredient so made these spur of the moment. Perfect! I love soft over crisp chocolate chip cookies, these are super good.

Kelly Friedman

Wednesday 18th of December 2019

Love these. Thanks for the simple and delicious but still healthy recipe. I used Splenda brown sugar sub and regular mini chocolate chips.

Erika

Wednesday 18th of December 2019

These are perfect.So creative. Going to make more batches to give as holiday gifts. Thanks for sharing.

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