These chocolate chip cookies with almond flour are soft, chewy, and completely egg-free—yet you’d never guess from the texture. Made with simple pantry ingredients and naturally sweetened with maple syrup, this recipe is ideal for gluten-free baking, egg allergies, or anyone who wants a healthier cookie that doesn’t taste “healthy.”
I tested this recipe multiple times without eggs because many readers asked for an option that worked with common allergies. The final version balances fat and natural sweeteners to create structure—without dryness or crumbling.
Quick Summary
Why you’ll love these 6-ingredient cookies
- Egg-free and dairy-free
- Gluten-free and grain-free
- Naturally sweetened
- One bowl, no chilling required
- Vegan Cookies
This almond flour cookie recipe is simple to make and can be customized to create additions layers of flavor and additional textures. They taste delicious and have perfect buttery texture.
Ingredients for Eggless Almond Flour Chocolate Chip Cookies
This recipe needs just 6 basic pantry ingredients. Highlighted links are Amazon Affiliate links to my favorite products.
- Almond flour Use finely ground blanched almond flour for best texture. Almond meal will create denser cookies.
- Dark chocolate chips - for the rich and indulgent taste
- Coconut oil - helps as a binding agent. Melted but not hot—this prevents spreading issues.
- Maple syrup. You can also use other sweeteners like brown sugar, coconut sugar or sugar free substitute.
- Other Ingredients : Baking powder for the light texture, vanilla extract for flavor and sea salt flakes - optional but add nice flavor contrast.
How to Make Chocolate Chip Cookies with Almond Flour (No Eggs)
Preheat the oven to 350º Fahrenheit and line a large cookie baking sheet with parchment paper or baking mat.
In a large mixing bowl, whisk the almond flour, melted oil, maple syrup, baking powder, and vanilla extract. Stir well by hand. Knead it to create a smooth, sticky dough. Fold in the chocolate chips.
Using a tablespoon or cookie scoop, drop a heaping ball onto the baking sheet ( makes about 12 balls )
Use your fingers to gently flatten and shape the cookie dough balls into the round cookie shapes. (These cookies won't expand or spread a lot with baking so you can keep them 1" apart)
If you like sea salt flakes, sprinkle some on the top. ( optional but highly recommended)
Put the baking sheet in the preheated oven and bake until the cookies are firm to the touch around the edges. Baking time about 12 minutes at 350º F. Do not overbake.
Remove the cookies from the oven and let them cool on the baking sheet for at least 10 minutes before attempting to remove them. ( this is super important)
They will firm up more as they cool. You can move them to wire rack after 15 minutes.
Serve at a room temperature. These cookies can be stored at room temperature for up to 5 days.
Texture & Flavor: What to Expect
These cookies are:
- Soft in the center
- Lightly crisp on the edges
- Rich and nutty from almond flour
- Balanced sweetness without refined sugar
Unlike many almond flour cookies that turn crumbly, the maple syrup and coconut oil work together to bind the dough—eliminating the need for eggs or flax substitutes.
Almond Flour Recipes
Almond flour is becoming my favorite baking flour. Instead of using regular all purpose flour, I have been using almond flour in a variety of baking / dessert recipes.
Almond flour cookie dough and Almond Flour Mug Cake are two my all time favorite no bake desserts. You also must try cardamom and rose flavored Indian dessert called Badam Burfi or Sweet almond fudge.
Pro Tips
- I often buy a big bag of almond flour at Costco. That is the best price I have seen. Bob's Red Mill is also great.
- Keep your almond flour in the fridge or frozen to maintain optimum freshness.
- If you like soft cookies, add a slice of bread on top of cookies while storing. It keeps them moist and soft. ( change and discard the bread slice after 2 days)
- Trader Joe’s and Gefen brand of semi-sweet chocolate chips are vegan. Costco' s Kirkland brand of semi-sweet chocolate chips are also vegan ( best price ) Other go-to brand is Enjoy Life ( Amazon or Whole Foods )
- The cookie dough should be soft and mushy, but not too wet or too dry. You should be able to easily roll it into balls.
- If it feels too wet, add a few tablespoons of flour at a time until it’s just right. If it’s too dry, add a tablespoon or two of almond milk or water.
- In case the dough is too wet, the cookies will spread and crumble; if it is too dry the cookies won’t spread enough.
Storage and Make-Ahead Tips
- Room temperature: Up to 3 days in an airtight container
- Refrigerator: Up to 7 days
- Freezer: Up to 2 months (baked or as dough balls)
You can bake frozen dough directly—add 1–2 minutes to bake time.
What makes these cookies so perfect?
- They are soft and chewy
- full of clean eating ingredients
- Only 6 ingredients are needed
- No one would guess they’re vegan
- Does not use eggs, butter or baking soda
- They’re made in 1 bowl
- No chilling time is required for the dough
- Much more healthy and wholesome compared to traditional chocolate chip cookies
- These almond flour cookies are crispier and more buttery cookies, similar to shortbread.
Common Almond Flour Cookie Problems (And Fixes)
Cookies too soft:
They need time to cool. Almond flour cookies set after baking.
Cookies spreading too much:
Use cooled (not hot) coconut oil and chill dough briefly.
Dry or crumbly cookies:
Too much almond flour or overbaking is usually the cause.
Besides these vegan chocolate chip cookies, we love Vegan Mocha Cookies, Vegan Sugar Cookies, Vegan Pumpkin Cookies and Banana Oatmeal Raisin Cookies. All these recipes also are gluten free and easy.
Our Popular Vegan Dessert Recipes
- Grilled Peaches with Maple Glaze
- Vegan Peach Crumble
- Instant Pot Rice Pudding V, GF
- Chocolate Chia Pudding
- Instant Pot Vegan Tapioca Pudding
- Sweet Potato Chocolate Brownies
If you tried these almond flour cookies, leave a comment and share how you customized them—dark chocolate, chopped nuts, or coconut flakes?
📖 Recipe
Vegan Almond Flour Chocolate Chip Cookies
Ingredients
- 2 cups almond flour
- ½ cup dark chocolate chips
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- ½ teaspoon baking powder
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon sea salt flakes - optional
Instructions
- Preheat the oven to 350º F and line a large cookie baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour, melted oil, maple syrup, baking powder, and vanilla extract. Mix well by hand. Knead it to create a smooth, sticky dough. Fold in the chocolate chips.
- Using a tablespoon or cookie scoop, drop a heaping ball onto the baking sheet ( makes about 12 balls ) Use your fingers to gently flatten and shape the dough balls into the round cookie shapes.
- (These cookies won't expand or spread a lot with baking so you can keep them 1" apart)
- If you like sea salt flakes, sprinkle some on the top. ( optional but highly recommended)
- Put the baking sheet in the preheated oven and bake until the cookies are firm to the touch around the edges, about 12 minutes at 350º F. ( Do NOT overbake)
- Remove the cookies from the oven and let them cool on the baking sheet for at least 10 minutes before attempting to remove them. ( this is super important)
- They will firm up more as they cool.
- Serve at room temperature. These cookies can be stored at room temperature for up to 5 days.
Notes
Nutrition
Curious to know why Almond Flour is better for you than most other flours? Read all about it from this Healthline article.
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This recipe was first published on ProfusionCurry website on April 7, 2021.
Jan Patel
Great cookies