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gluten-free vegan chocolate chunk cookies

Gluten-Free Vegan Chocolate Chunk Cookies

Gluten Free Vegan Chocolate Chunk Cookies made with almond flour, almond butter, brown sugar and coconut oil.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 18
Author Cookie Madness


  • 1 1/2 cups blanched almond flour 150 grams
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup packed dark brown sugar 50 grams
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1/4 cup almond butter without salt or sugar
  • 2 tablespoons coconut oil 30 grams
  • 1 flax egg 1 T. flax mixed with 3 T. water
  • 3/4 cup dark chocolate chunks or chips feel free to use more or less


  • Preheat oven to 375°F. Line a large baking sheet with parchment paper.
  • Mix together the almond flour, baking soda and salt and set aside.
  • In a second bowl, using an electric mixer, beat the sugar, vanilla, almond butter and coconut oil for 1 minute, scraping the side of the bowl often. Beat in the flax egg.
  • Add the almond flour mixture and stir by hand until blended.
  • If the dough looks too wet, sprinkle in some more almond flour. The dough should be the consistency of thick mashed potatoes. Stir in chocolate chunks.
  • Using a tablespoon, scoop up 18 heaps of dough and arrange on the parchment lined baking sheet spacing about 2 1/2 inches apart. Bake one sheet at a time for about 10-12 minutes.
  • Let cool on the baking sheet for about 3 minutes, then transfer to a wire rack and let cool completely.


For larger cookies, make 9 or 10 dough balls instead of 18 and flatten them slightly before baking.