Thick and puffy, melt in your mouth Vegan Chocolate Chip Cookies made with cake-like almond flour and olive oil! The dough comes together in 5 minutes with wholesome ingredients, no chilling required. Mounds of heaven, I tell you. They just so happen to be gluten free, too!
I'm wholeheartedly bamboozled over how wonderful these cookies are. Like, all dietary preferences aside, they're just REALLY GOOD COOKIES at heart that happen to made with better-for-you stuff.
And yes, chocolate chip cookies with butter (or vegan butter) are not just possible, but wildly delish. Extra virgin olive oil makes all the flavors sing! Plus yay for no exploding butter in the microwave, ya know?
I adapted these from my lower sugar almond flour chocolate chip cookies miss all my other beloved healthy cookie recipes, namely my vegan double chocolate cookies and vegan chocolate chip pomegranate cookies!
The low down on star ingredients
- Flours: The combo of almond flour and oat flour lends this amazing soft texture and natural sweetness. During recipe testing it was clear that coconut flour is NOT optional--it lends a much-needed textural intrigue versus using all almond flour.
- Flax: I recipe tested these without flax eggs and they were crumbly and less moist. Major binding power in lieu of eggs!
- Sugars: I had a major aha moment tasting the difference when adding brown sugar to the granulated sugar, which adds moisture, dimension and more chewy texture.
- Olive oil: When I tested these with coconut oil, they were delish but I was curious how they'd taste with olive oil with the added health benefits. While you can use a neutral oil, I found EVOO enhanced the flavors!
Let's make 'em!
What makes these cookies my favorite
- Made in 1 bowl. What more could you need?!
- No chilling required. These are thick puffy clouds sans freezing. Hallelujah!
- Made with good-for-ya ingredients. Who would've guessed that almond and coconut flour plus coconut sugar would yield the most scrumptious result? The flavor of these is seriously STUPENDOUS! Ok, now I'm yelling.
Storage
The cookies will get softer as they sit. Store in an air-tight container for up to 5 days.
You can totally freeze cookie dough for cookies on demand! Freeze dough balls in an even layer and then transfer to a freezer-safe baggie. Bake cookies for 1-2 minutes more right from frozen.
YOU'RE GONNA LOVE!
Print
Soft-Baked Vegan Chocolate Chip Cookies with Almond Flour
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12-14 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Thick and puffy, melt in your mouth Vegan Chocolate Chip Cookies made with cake-like almond flour and olive oil! The dough comes together in 5 minutes with wholesome ingredients, no chilling required. Mounds of heaven, I tell you. They just so happen to be gluten free, too! Adapted from my almond flour chocolate chip cookies.
Ingredients
- 1 tbsp ground flax + 3 warm tbsp water
- 1 tsp pure vanilla extract
- ¼ cup brown sugar, packed
- 2 tbsp granulated sugar
- 6 tbsp extra virgin olive oil
- 1 ¼ cups super fine blanched almond flour
- ¼ cup coconut flour
- ¼ tsp kosher salt, plus more for sprinkling
- ¼ tsp baking soda
- ½ cup dairy free chocolate chips, more for topping if you fancy
Instructions
- Preheat oven to 350F. Line a cookie sheet with parchment paper.
- Whisk together flax and water in a large mixing bowl. Set aside to gel for 5 minutes.
- Add vanilla, sugars, and olive oil to flax mixture. Whisk thoroughly to combine, until the mixture is smooth and glossy.
- Add almond flour, coconut flour, salt, and baking soda, stirring to combine with a rubber spatula. The texture will be soft and mushy (it'll get thicker!). Fold in chocolate chips.
- Use a cookie scoop to portion about 3 tbsp of batter onto cookie sheet, rolling into balls and placing about 2 inches apart. Gently flatten cookies with the bottom of a glass or yours as they won't spread much while baking. Bake for about 12 minutes. Cool on a wire rack.
Notes
STORAGE: Store cookies the counter in an air-tight container for up to 4 days.
FREEZE: You can also freeze dough balls in an even layer and then transfer to a freezer-safe baggie. Bake cookies for 1-2 minutes more right from frozen.
Kori says
I made these for Santa, and they are amazing! I taste-tested since I figured the big guy wouldn’t mind. I think he’ll be impressed. 😙
Alexis Joseph, MS, RD says
Hahaha yayyyy I think he’s gonna love!!
Adele says
Really great cookies! Easy to make ...... easier to eat haha. 😋. I freeze after baking when cooled, then eat straight from the freezer.
(There is a missing ingredient on your list. Should be 6tbsps coconut sugar).
Alexis Joseph, MS, RD says
You'll see the recipe calls for 1/2 cup coconut sugar. SO glad you liked them!
Holly Cagnard says
These turned out delicious…I swear I could taste butter in them! Even my kids liked them!
Alexis Joseph says
Best compliment! Thanks so much for letting me know you loved them, Holly.
Michele says
I've made a lot of cookies and these are OUTSTANDING. I wish I would have tripled the recipe so I could freeze them for future delight! 🙂
Alexis Joseph says
You made my day! Thank you SO much for letting me know you loved these, Michelle!!
Valerie says
Just made these and danggggg so good!!!! My hubs loved them too and he’s always camp ‘OG cookie’ vs anything remotely healthy lol so that speaks to how awesome these are! Baked for 12 for a gooey cookie like you rec’d and was perfect! 🥳
Alexis Joseph says
I LOVE IT! Team gooey cookie for lyfeeeee. Also v impressed with Bill.
Alexis Joseph says
Best news!!
Dylan says
Amazing! I can get onboard with a good-for-ya cookie!
Alexis Joseph says
Amen!!