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The best Almond Flour Chocolate Chip Cookies – my favorite vegan and low-carb cookie recipe! These vegan cookies are soft and chewy with a crispy crust and melting chocolate chips, they are truly the best vegan almond flour cookie.
Be ready for the most delicious crispy-chewy chocolate chips cookies! These are crispy, chewy, melt-in-your-mouth cookies that everyone can make with only 7 basic ingredients in one bowl.
Plus, these Almond Flour Chocolate Chip Cookies are healthy clean eating treats. Good for your keto macros with only 1.1g of net carbs per cookie.
Almond Flour Chocolate Chip Cookies
Baking delicious healthy cookies, desserts, or breakfasts for my family is my passion. Baking and sharing healthy sweet treats with my loved ones is what makes me happy.
But I have to say, these past few years have been a real challenge. Since my husband Damien switched vegan I don’t bake with eggs anymore!
It’s a real problem when you love sugar free treats because most sugar-free crystal sweeteners won’t hold well in baking without the eggs.
Fortunately, this year I discovered sugar-free maple-flavored syrup made from Monk fruit!
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This is a natural sugar-free liquid sweetener that works as regular maple syrup. You can use 1 cup for 1 cup as a sugar-free replacement. It’s a lifesaver to make vegan sugar-free baking recipes.
What ingredients to make this almond flour chocolate chip cookie recipe?
It only takes 6 ingredients to make these keto almond flour chocolate chip cookies. All you need is:
Almond meal, blanched, or unblanched. I use a blanched almond meal to create a lovely golden/white cookie color but an unblanched meal also works. Using this flour instead of wholewheat flour reduces the carbs and makes this a gluten-free chocolate chip cookie with almond flour.
Sugar-free maple-flavored syrup. I love to use sugar-free liquid sweeteners made from Monk-fruit sugar because it has no carbs, no calories and it’s natural. If you can eat a bit of sugar or carbs, use regular maple syrup or brown rice syrup.
Coconut oil, melted. I used virgin unrefined coconut oil, it adds a lovely light coconut flavor to the cookies. If you don’t like coconut flavor, use refined coconut oil.
Baking soda. It slightly raises the cookies to create a softer cookie.
Salt. I also use an extra pinch of coarse sea salt to drizzle on top of the baked cookies. It’s a really delicious addition.
Dark Chocolate Chunks. I use sugar-free dark chocolate bars that I cut into chunks. You can use any dark chocolate of your choice. Any chocolate with more than 70% cocoa is a healthy choice.
How to make the perfect Almond flour chocolate chips cookies?
You’ll find below my top recommendations to make the best keto chocolate chip cookies with almond flour, but don’t worry this recipe is the easiest! It’s a NO-FAIL cookie recipe.
Combine all the ingredients – order doesn’t matterbut don’t add the chocolate chunks/chips now!
Shape a large cookie dough ball, roll into a cylinder and cut into 6/8 even pieces.
Roll each ball between your hands to form 6/8 cookie dough balls.
Place each ball on a cookie sheet covered with parchment paper, they won’t expand so don’t leave much space between them.
Flatten with your hand to your favorite thickness, the border can crack a bit but it is easy to reshape with your hands, dough is soft and not crumbly!
Add the chocolate chunks on top of the shaped cookies, not too close to the border to avoid the chocolate to melt outside of the cookie.
Bake and enjoy with a sprinkle of coarse sea salt on top!
I hope you enjoy this simple almond flour vegan cookie recipe. If so, leave me a comment! I love to read your thought.
This recipe serves 8 large Almond Flour Chocolate Chip Cookies. See the nutrition panel after the recipe box.
These Vegan Almond Flour Chocolate Chip Cookies are Paleo, Low-Carb, Sugar-free, easy 6-ingredient healthy cookies with only 5.8g net carbs per cookie.
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Instructions
Preheat oven to 180°C (350°F).
Line a cookie sheet with parchment paper. Set aside.
In a large mixing bowl add almond meal, liquid sweetener, melted coconut oil, vanilla, salt, and baking soda.
Combine with a spatula or a spoon until all the ingredients are combined and it forms pieces/crumble of cookie dough.
Use your hands to bring the pieces together into a large cookie dough ball. The dough is soft, easy to bring together into a ball, not a crumbly dough.
Roll the dough ball into a cylinder of about 20 cm long (7 inches long), use a sharp knife to divide the cylinder into 8 even pieces. I usually make 8 medium size cookies but feel free to make 6 large cookies if preferred!
Take a piece of dough, roll into a ball and place the cookie dough ball on the cookie sheet. Repeat for the other pieces of dough. Leave about a thumb space between each cookie dough ball – the cookies won’t expand much when baking so you don’t need lots of space between balls. Repeat for all cookie balls until you obtain 8 cookie balls on the cookie sheet covered with parchment paper.
Flatten each cookie ball with your hands. The more you press the thinner and crispier they will be. Don’t press too much for a softer, chewier, and thicker cookie. If the border slightly cracks, simply use your finger to smooth the border and reshape.
Add a few dark chocolate chunks or chips onto each flattened cookies. Slightly press to stick the chocolate to the dough- not much as you don’t want the chips/chunks to go through the dough. Place the chocolate chunks away from the border, to prevent the chocolate from overflowing from the cookie when baking.
Bake 12 minutes or until the edges are golden.
They will be slightly soft when out of the oven, cool down 5 minutes on the baking sheet then using a spatula, transfer onto a cooling rack.
Store for 1 week in a cookie jar.
Dark chocolate: feel free to use your favorite dark chocolate if you are not sugar-free. Any chocolate with more than 70% cocoa is a healthy option.Almond flour is the same as almond meal or ground almond. Terms differ from brands and countries. Use blanched or unblanched almond flour as you like. Liquid sweetener: if you are vegan and not sugar-free you can also use maple syrup or brown rice syrup or agave syrup
I just want to say thank you for sharing all of your recipes. I have had severe Hasimoto’s for several years. My diet has been very strict. Most of your recipes are compliant with my needs. I am so grateful to have something sweet or a healthy chip to eat! I am a mom so our budget often can’t afford health food store bought compliant snacks. With your recipes I can buy affordable ingredients, make them myself and live a little! Thank you!
I didn’t try something else in this cookei recipe but you can try my coconut flour peanut butter cookies recipe instead, they don’t use liquid sweetener. Enjoy, XOXO Carine.
Hi Carine, Can I use regular butter instead of extra virgin coconut oil? I’m on a Keto diet and am allergic to eggs. Also, thank you for sharing these amazing recipes! It’s so hard to be on a Keto diet and be a vegetarian!!
That is a very good question, I never used almond pulp before so I am unsure how it looks like. If it is thin enough to mimic almond flour yes it should work. Enjoy the cookies and let me know how it goes if you try this, I am sure many people would love to hear your feedback on this! XOXO Carine.
No sorry it will be a very different ratio, a new recipe to create ! But if you love coconut flour, try my coconut flour cookies instead. Enjoy the blog recipes, XOXO Carine
These cookies are amazing! I used agave for the sweetener and Ghirardelli semi sweet chocolate baking bar. My husband was pleasantly surprised how moist these cookies were! Look forward to sharing the recipes with my friends and baking more cookies!!!
Yes sure, they will hold perfectly in any shape after baking. However the dough is softer than a regular cookie dough so this is how I would recommend to work this out. First, roll the dough directly onto the baking paper, cut out the cookies and remove the outside dough from the cookie cutter. It will avoid the cookie to fall apart as you don’t have to move the shaped cookie onto the baking paper after cutting out. Enjoy the recipe. XOXO Carine.
YEAH! that is the kind of comments I love to read. I am so glad you enjoy the recipe with your husband. Thanks for reading the blog and testing my low carb recipes. XOXO Carine.
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I just want to say thank you for sharing all of your recipes. I have had severe Hasimoto’s for several years. My diet has been very strict. Most of your recipes are compliant with my needs. I am so grateful to have something sweet or a healthy chip to eat! I am a mom so our budget often can’t afford health food store bought compliant snacks. With your recipes I can buy affordable ingredients, make them myself and live a little! Thank you!
Thi is such a beautiful comment! I am so glad to be part of your health journey. Enjoy the recipes around here, XOXO Carine.
i love your recipe thanks alot
put i don’t have (sugar free maple flavored syrup -Monk Fruit) here in Egypt
can i use some thing else ?
I didn’t try something else in this cookei recipe but you can try my coconut flour peanut butter cookies recipe instead, they don’t use liquid sweetener. Enjoy, XOXO Carine.
Hi Carine,
Can I use regular butter instead of extra virgin coconut oil? I’m on a Keto diet and am allergic to eggs.
Also, thank you for sharing these amazing recipes! It’s so hard to be on a Keto diet and be a vegetarian!!
Yes sure! enjoy the cookies and all the egg free keto recipes on the blog. XOXO Carine
Hello! Thank you for sharing.
Can we use dehydrated almond pulp instead of almond meal?
Thank you so much!
That is a very good question, I never used almond pulp before so I am unsure how it looks like. If it is thin enough to mimic almond flour yes it should work. Enjoy the cookies and let me know how it goes if you try this, I am sure many people would love to hear your feedback on this! XOXO Carine.
Could you use coconut flour instead of almond flour?
No sorry it will be a very different ratio, a new recipe to create ! But if you love coconut flour, try my coconut flour cookies instead. Enjoy the blog recipes, XOXO Carine
These are AMAZING! Thank you!
Thank YOU for trying my cookies. I hope you find other recipes you love on the blog, Enjoy, XOXO Carine
These cookies are amazing! I used agave for the sweetener and Ghirardelli semi sweet chocolate baking bar. My husband was pleasantly surprised how moist these cookies were! Look forward to sharing the recipes with my friends and baking more cookies!!!
Thank you so much for trying my cookie recipe. I am so happy that you love them too. Enjoy the blog recipes. XOXO Carine.
Would this work without the liquid sweetener? Such as just a few drops of stevia.
No they won’t you need the liquid sweetener ! Enjoy the recipe. XOXO Carine.
Can we use honey instead of maple syrup
Yes sure any liquid sweetener will work very well. Enjoy the recipe. XOXO Carine.
Gorgeous!!! Wanted to make something healthier for my 14 year old daughter. She loves them too! Thank you x
Amazing! I am so glad your little one like those cookies 🙂 Thanks for trying the recipe around the blog. XOXO Carine.
Hi could you use cookie cutters with this recipe and will they hold their shape? Thanks
Yes sure, they will hold perfectly in any shape after baking. However the dough is softer than a regular cookie dough so this is how I would recommend to work this out. First, roll the dough directly onto the baking paper, cut out the cookies and remove the outside dough from the cookie cutter. It will avoid the cookie to fall apart as you don’t have to move the shaped cookie onto the baking paper after cutting out. Enjoy the recipe. XOXO Carine.
Love the cookies!!! ????My husband loves them, too!!!
YEAH! that is the kind of comments I love to read. I am so glad you enjoy the recipe with your husband. Thanks for reading the blog and testing my low carb recipes. XOXO Carine.