These plant-based almond flour-chocolate chip cookies are a vegan and gluten-free twist on an American classic. The nutty and chocolatey flavors are combined into a crisp yet tender cookie, perfect for a sweet snack or dessert. Serve with a cold glass of almond milk, and you’re in for a nostalgic treat. Perfectly delicious year-round or in a holiday cookie platter.
Jump ahead
Try Primally Nourished™ 14 days free and instantly access thousands of nourishing recipes. Learn more
Nutrition Facts
| Amount Per Serving | |
| Calories | 229 |
| Total Fat | 17g |
| Saturated Fat | 6.31g |
| Trans Fat | 0g |
| Sodium | 6329.73mg |
| Total Carbohydrate | 13g |
| Dietary Fiber | 3g |
| Total Sugars | 7.21g |
| Protein | 6g |
| Oxalate | 126.28mg |
| Salicylate | 1.59mg |
Compatible Diets
Our almond flour chocolate chip cookies are compatible with the following diets:
- Dairy Intolerance
- FODMAPS
- FOS Intolerance
- GOS Intolerance
- Glutamate Intolerance
- Gluten Intolerance
- Goitrogen Intolerance
- Lectin Intolerance
- Nightshade/Alkaloid Intolerance
- Pescatarian
- Phenol Intolerance
- Pollotarian
- Purine Intolerance
- Vegan
- Vegetarian
Health Benefits
These cookies are genuinely a treat you can feel great about eating.
- Omega-3 fatty acids: Promote heart and brain health as well as a reduction in inflammation.
- Plant-based protein: Supports gut health, muscle repair, and improves heart health
- Vitamin E: Supports skin health and a healthy immune system
Full Recipe
Plant-Based Almond Flour-Chocolate Chip Cookies
9
servings10
minutes20
minutes229
kcal30
minutesThese plant-based almond flour-chocolate chip cookies are a vegan and gluten-free twist on an American classic. The nutty and chocolatey flavors are combined into a crisp yet tender cookie, perfect for a sweet snack or dessert. Serve with a cold glass of almond milk, and you’re in for a nostalgic treat. Perfectly delicious year-round or in a holiday cookie platter.
Ingredients
- DRY INGREDIENTS
2 c. almond flour, blanched, fine ground
1 t. baking powder, aluminum-free
1/2 c. salt
1/2 c. chocolate chips, semi-sweet
- WET INGREDIENTS
1 T. flax meal, fresh ground
3 T. water, purified, for flax gel
3 T. coconut oil, steam-deodorized, see ing. note, virgin coconut oil or plant-based butter
1/4 c. allulose
2 t. molasses, unsulfured
1 t. vanilla extract
Directions
- MIX, BAKE & COOL
- Mix flax meal & water and let sit to gel for at least 5 min.
- Preheat oven to 375°F and grease a cookie sheet.
- Mix all dry ingredients except chocolate chips.
- Mix softened coconut oil, allulose & molasses thoroughly, then beat in flax gel & vanilla extract.
- Stir wet ingredients into dry ingredients, then stir in chocolate chips.
- Drop rounded T. of cookie dough 2” apart on baking sheet and flatten slightly.
- Bake until cookies begin to brown, 10 min. to 11 min. Cool on cookie sheet and serve warm or at room temperature.
Tips & Tricks
- Valued Vendors
Coconut oil: Tropical Traditions Pure Coconut Oil is gently processed, expeller-pressed, and steam-deodorized for a neutral flavor. They have dropped their organic certifications due to a big industry takeover but maintain the same high-quality products.
