With 1 bowl and 5 minutes prep, you can crank out a batch of these mouthwatering Vegan Oil-Free Almond Flour Chocolate Chip Cookies whenever a craving hits! Also grain-free & gluten-free, they are crunchy at the edges and soft at the center. YUM!

Satisfying, Nutritious Cookies that Love You Back

As a blogger who focuses on nourishing eating, I am proud to say that I spend a considerable amount of time baking cookies.

Many, many cookies.

Because I love cookies, you love cookies, my husband loves cookies, and my 6-foot plus 14-year-old son loves cookies. I also love creating cookies that are packed with wholesome, nourishing ingredients that make you feel satisfied, energized, and ready for whatever comes next.

My cookie philosophy is make cookies that love you back (can I get a hallelujah?!).

I make batches of cookies every week for my son’s lunches (umm…and for me…and my husband). Chocolate chip cookies, brownies, and ginger cookies are his favorites, but he is open to my many interpretations on the themes. Inspired by my recent sunflower seed flour experiments, I decided to concoct a new riff on the first go-to:

Vegan Oil-Free Almond Flour Chocolate Chip Cookies!(I’ll take his eating of four cookies in rapid succession as a sign of approval.)

Why You’ll Love these Vegan Oil-Free Almond Flour Chocolate Chip Cookies

Vegan (egg-free, dairy-free)
Especially straightforward to make and bake
Made in 1 bowl
Grain-free
Gluten-free
Rich in nourishing fats
Low-carb
Paleo

Most importantly, the cookies are free ofempty caloriesand any other added junk. Instead of reserving them for dessert, grab one for a nourishing snack, part of a nourishing breakfast on the go, or pre- or post-workout fuel.

Vegan Almond Flour Chocolate Chip Cookies Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

The ingredient list for these grain-free oil-free chocolate chip cookies is both short and flexible. Here it is:

Nut butter or seed butter (e.g., peanut butter, almond butter, pumpkin seed butter, sunflower seed butter)
coconut sugar (see notes for options)
lemon juice or cider vinegar
vanilla extract
almond flour
baking powder
semisweet chocolate chips or dark chocolate chips

You will also need about 2 tablespoons of water.

I wanted to use sunflower seed flour in this recipe, but any number of other flours will work, including almond flour, chickpea flour, oat flour or coconut flour. Use the same amount (1/4 cup), except in the case of coconut flour (you will use less; see the recipe notes).

How to Make Oil-Free Vegan Almond Flour Chocolate Chip Cookies

Note that the complete instructions are also in the recipe card below.

small cookie scoop filled with vegan chocolate chip cookie dough

Preheat oven to 325F (160C). Line a largebaking sheetwithparchment paper.
In a medium mixing bowl, combine the nut or seed butter,coconut sugar, water, lemon juice and vanilla, stirring until blended and smooth.
Add thealmond flourandbaking powderto the bowl; stir until combined. Stir in the chocolate chips.
Using a cookie scoop or tablespoon measure, scoop out tablespoon portions of cookie dough. Roll each portion into a ball and place 2 to 3 inches (5 to 7.5 cm) apart on the preparedbaking sheet.
With fingertips or palm, flatten each cookie into a round cookie shape about 1/4 inch thick (the cookies do not spread much as they bake). If desired, add a few sprinkles of sea salt flakes.
Bake in the preheated oven for 10 to 12 minutes until golden brown and edges have a few cracks (the centers will still appear slightly underdone).
Cool the cookies completely on thebaking sheetbefore removing (they continue to bake–carryover heat–on thebaking sheet; also, they can fall apart if moved while still warm).

Storage for Oil-Free Vegan Chocolate Chip Cookies

Store the vegan almond flour cookies cookies in an airtight container in the refrigerator for 1 week or the freezer for up to 6 months.

Expert Tips for the Vegan Almond Flour Chocolate Chip Cookies

Stir the cookie dough well.Almond flour benefits from thorough mixing to remove any lumps.
Do not overbake.Remove the cookies when the edges are golden brownie and centers are just barley set, not firm.
Cool before serving.This allows the structure to fully set.
Use good quality chocolate chips.Good quality chocolate gives the reliable flavor and melty chocolate texture.

Ingredient Substitutions

Nut butter and seed butter options:consider using peanut butter, cashew butter,almond butter, or seed butters, such as myDIY pepita butteror sunflower seed butter.Note:If using sunflower seed butter, add an extra 1/2 teaspoon of lemon juice to prevent the greening effect that can occur with sunflower seeds.
Flour options:An equal amount (1/4 cup) of chickpea flour or oat flour can be used in place of the almond flour. 1 and 1/2 tablespoons of coconut flour can also be used. If you do not need the cookies to be gluten-free or grain-free, 1/4 cup of whole wheat, spelt, or all-purpose flour can be used.
Coconut sugar options:An equal amount of brown sugar or natural cane sugar can be used in place of the coconut sugar.

stack of almond flour vegan chocolate chip cookies

Vegan Oil-Free Almond Flour Chocolate Chip Cookies (Grain-Free)

Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 12 cookies

Ingredients

1/2 cup smooth nut or seed butter (see notes for options)
1/3 cup coconut sugar (see notes for options)
2 tablespoons water
1/2 teaspoon lemon juice or cider vinegar
1/2 teaspoon vanilla extract
1/4 cup almond flour
3/4 teaspoon baking powder
1/3 cup semisweet chocolate chips regular or miniature
Optional: sea salt flakes fleur de sel

Method

Preheat oven to 325F (160C). Line a large baking sheet with parchment paper .
In a medium mixing bowl, combine the nut or seed butter, coconut sugar , water, lemon juice and vanilla, stirring until blended and smooth.
Add the almond flour and baking powder to the bowl; stir until combined. Stir in the chocolate chips.
Using a cookie scoop or tablespoon measure, scoop out tablespoon portions of cookie dough. Roll each portion into a ball and place 2 to 3 inches (5 to 7.5 cm) apart on the prepared baking sheet .
With fingertips or palm, flatten each cookie into a round cookie shape about 1/4 inch thick (the cookies do not spread much as they bake). If desired, add a few sprinkles of sea salt flakes.
Bake in the preheated oven for 10 to 12 minutes until golden brown and edges have a few cracks (the centers will still appear slightly underdone).
Cool the cookies completely on the baking sheet before removing (they continue to bake–carryover heat–on the baking sheet ; also, they can fall apart if moved while still warm).

Notes

Storage: Store the cookies in an airtight container in the refrigerator for 1 week or the freezer for up to 6 months. Nut butter and seed butter options: consider using peanut butter, cashew butter, almond butter , or seed butters, such as my DIY pepita butter or sunflower seed butter . Note: If using sunflower seed butter , add an extra 1/2 teaspoon of lemon juice to prevent the greening effect that can occur with sunflower seeds . Flour options: An equal amount (1/4 cup) of chickpea flour or oat flour can be used in place of the almond flour . 1 and 1/2 tablespoons of coconut flour can also be used. If you do not need the cookies to be gluten-free or grain-free, 1/4 cup of whole wheat, spelt, or all-purpose flour can be used. Coconut sugar options: An equal amount of brown sugar or natural cane sugar can be used in place of the coconut sugar .