Vegan Almond Flour Chocolate Chip Cookies (Soft, Easy & Gluten-Free)
Soft and chewy vegan almond flour chocolate chip cookies made with maple syrup and vegan butter. Gluten-free, dairy-free, and ready in 20 minutes!
Ingredients
- 2 cups blanched almond flour
- Finely ground almond flour works best for soft cookies
- ½ teaspoon baking powder
- Helps give the cookies a light lift without making them cakey
- ¼ cup vegan butter softened or melted
- Choose a high-quality vegan butter for the best flavor
- 3 tablespoons pure maple syrup
- Adds natural sweetness and moisture
- 1 teaspoon vanilla extract
- Enhances the chocolate and almond flavor
- ⅓ cup vegan chocolate chips
- Make sure they’re dairy-free dark chocolate works beautifully
Instructions
- Step 1: Prepare the Oven and Baking Sheet
- Begin by preheating your oven to 180°C (350°F) to ensure even baking. Line a large baking sheet with parchment paper to prevent sticking and help the cookies bake evenly without spreading too much.
- Step 2: Mix the Dry Ingredients
- In a large mixing bowl, combine the blanched almond flour and baking powder. Stir well to evenly distribute the baking powder throughout the flour, which helps the cookies bake evenly and maintain a soft texture.
- Step 3: Add the Wet Ingredients
- Add the vegan butter, maple syrup, and vanilla extract to the bowl. Mix until a thick, cohesive cookie dough forms, making sure all ingredients are fully incorporated without overmixing.
- Step 4: Fold in the Chocolate Chips and Shape
- Gently fold the vegan chocolate chips into the dough using a rubber spatula. Shape the dough into balls, place them onto the prepared baking sheet, and press each one down slightly to form a cookie shape.
- Step 5: Bake and Cool
- Bake the cookies until the edges are lightly golden. Remove them from the oven and allow the cookies to cool completely on the baking sheet, where they will continue to set and develop the perfect chewy texture.