These almond flour chocolate chip cookies are soft, chewy, and slightly crispy on the edges—everything I want in a cookie, without any eggs, dairy, or gluten. Made with just five simple ingredients, they come together quickly and taste like classic chocolate chip cookies with a wholesome twist. Perfect for a healthy snack or a guilt-free treat, these cookies are also vegan and paleo-friendly.

Why You’ll Love This Recipe

• Only 5 simple, pantry-staple ingredients

• Gluten-free, dairy-free, and egg-free

• Soft in the middle, crispy on the edges

• Naturally sweetened with maple syrup

• Ready in just 20 minutes from start to finish

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• almond flour

• maple syrup (or any liquid sweetener like agave or coconut nectar)

• melted coconut oil (cooled to avoid melting the chocolate chips)

• baking powder

• dairy-free dark chocolate chips

• (optional) vanilla extract

• (optional) salt

Directions

1. I preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper, lightly greased with a bit of coconut oil.

2. In a large mixing bowl, I stir together the almond flour, baking powder, maple syrup, and melted coconut oil. If I’m using vanilla extract or salt, I add those too.

3. Once the dough forms, I fold in the chocolate chips until they’re evenly distributed.

4. Using oiled hands, I roll the dough into 12 equal balls and place them on the baking sheet, spacing them out with a little room in between. I press each one down slightly, since these cookies don’t spread much while baking.

5. I bake the cookies for 12–15 minutes, or until the edges turn golden brown.

6. I let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely for at least 1 hour.

Servings and timing

This recipe makes 12 cookies. Each batch takes about 10 minutes to prep and 12–15 minutes to bake, with an additional hour of cooling time to fully set the texture. In total, I have these cookies ready to enjoy in around 1 hour and 20 minutes, including cooling.

Variations

I like how versatile these cookies are. Here are a few of my favorite variations:

• Swap dark chocolate chips with vegan white chocolate or chopped macadamia nuts

• Add dried cranberries for a fruity twist

• Mix in rolled oats and raisins for a soft oatmeal-style version

• Use pecans or walnuts for a nutty crunch

• Try sugar-free chocolate chips and fiber syrup for a keto-friendly batch

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them in a zip-top bag for up to 3 months. When I want to enjoy one, I just thaw it at room temperature the day before, or give it a few seconds in the microwave for a fresh-out-of-the-oven feel.

FAQs

How do I keep the cookies from spreading too much?

These cookies actually don’t spread while baking. That’s why I press them slightly before putting them in the oven to shape them just how I want.

Can I use almond meal instead of almond flour?

Yes, I can use almond meal. The texture will be a bit more rustic and grainy because almond meal is made from whole almonds, but the cookies still turn out delicious.

What if I don’t like the taste of coconut oil?

I just use refined coconut oil, which has no flavor. If I still want to avoid it, I swap in melted vegan butter, avocado oil, or even peanut butter.

Can I make these cookies low-carb or keto?

Yes, I use a sugar-free syrup like fiber syrup and sugar-free chocolate chips. That keeps them low in carbs while still sweet and satisfying.

Can I add mix-ins like nuts or fruit?

Absolutely. I love adding chopped walnuts, macadamias, cranberries, raisins, or even shredded coconut for more flavor and texture.

Conclusion

These almond flour chocolate chip cookies check all the boxes: quick, easy, healthy, and delicious. I love how they satisfy my cookie cravings without any dairy, eggs, or gluten, and how versatile the recipe is with endless flavor options. Whether I’m sharing them with friends or enjoying a few with a cup of tea, they’re a treat I feel great about.