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Almond Butter Chocolate Chip Cookies (Vegan, Gluten-Free)

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Samah Dada


  • 5 tbsp creamy almond butter
  • 3 tbsp coconut oil
  • 1 cup + 1/4 cup blanched almond flour
  • 1/3 cup + 1 TBSP coconut sugar
  • 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp warm water, left to sit for 6 minutes)
  • 1 tsp vanilla extract
  • 1/4 cup almond milk
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup chocolate chips (and more for pressing on top of pie before baking)!


  1. Preheat oven to 350 degrees. Lightly grease cookie sheet with coconut oil. 

  2. First, make your flax eggs by combining 2 tbsp of flaxseed meal and 5 tbsp warm water in a small bowl. Set aside.

  3. In a medium, microwave-safe bowl, melt together almond butter and coconut oil until melted. Add vanilla extract and coconut sugar and stir well to combine. 

  4. Add flax egg to your wet mixture once it has thickened up (should take around 5 minutes). In a separate bowl, mix together almond flour, baking soda, and baking powder. Fold in almond flour in increments to the wet mixture until well combined. Add almond milk help combine everything together. Fold in chocolate chips.

  5. Roll dough into balls and press down slightly to flatten - they will not spread too much. Add more chocolate chips on top if desired (I always desire this).

  6. Bake on 350 degrees for 15-20 minutes until cookie edges are golden brown.  Let cool for 5 minutes. Enjoy!