Almond Butter Chocolate Chip Cookies

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Stack of our amazing gluten-free low sugar Almond Butter Chocolate Chip Cookies

On a recent trip to California, I tried a chocolate chip cookie like no other chocolate chip cookie.

It was healthy (like seriously healthy).
It was delicious.
It was chocolaty
It was perfect.

I got straight to the kitchen when we got home. The code had to be cracked!

Stirring together ingredients for our gluten-free vegan Almond Butter Chocolate Chip Cookies

These almond butter cookies are insanely delicious, require just 1 bowl and 9 ingredients, and come together in 1 hour. And although they aren’t exactly like the cookie I tried, this inspired version is legit.

This recipe is slightly adapted from my Best Almond Meal Chocolate Chip Cookies, but they are more tender and less involved (no whipping required).

The base is coconut oil, coconut sugar, almond butter, and aquafaba! And the “flours” are almond flour and shredded coconut. This creates a light and fluffy cookie infused with almond flavor and studded with chocolate chips!

And because many of you are doing less oil in your diet, I included a lower-oil option in the notes! I got you.

Parchment lined baking sheet with gluten-free vegan Almond Butter Chocolate Chip Cookies
Parchment-lined baking sheet with Grain-Free Almond Butter Chocolate Chip Cookies

I hope you LOVE these cookies! They’re:

Perfectly sweet
Easy to make
& Super delicious

These would make the perfect healthier cookie to snack on throughout the week or to bring to BBQs and parties. They are delicious on their own, but they would pair so well with some homemade almond milk!

For more cookie recipes, try our Best Almond Meal Chocolate Chip Cookies, Gluten-Free Samoa Cookies, Blueberry Muffin Breakfast Cookies, Vegan Gluten-Free Breakfast Cookies, Coconut No-Bake Cookies, and Almond Butter No-Bake Cookies.

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see your baking in action. Cheers, friends!

Stack of grain-free vegan low sugar Almond Butter Chocolate Chip Cookies

Almond Butter Chocolate Chip Cookies

Tender, healthy chocolate chip cookies with almond butter, coconut, and chocolate chips. One bowl, 9 ingredients, and naturally sweetened!
Author Minimalist Baker
Bowl stacked with a leaning tower of Almond Butter Chocolate Chip Cookies
4.84 from 37 votes
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 12 (cookies)
Course Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3 Days



  • To a large mixing bowl, add coconut oil, coconut (or cane) sugar, almond butter, aquafaba, salt, and baking powder and stir/whisk to combine.
  • Add almond flour and coconut and mix again. It won’t be so thick that you can’t continue mixing it, but it should appear “doughy.”
  • Stir in chocolate chips, cover, and refrigerate overnight or for at least 30 minutes.
  • Preheat oven to 350 degrees F (176 C). Once chilled, scoop out rounded Tablespoon amounts of dough (I like this scoop) and place them 2 inches apart on a bare or parchment-lined baking sheet (use more baking sheets if making a larger batch). Press down slightly to flatten (see photo).
  • Bake for 12-16 minutes or until the edges are just slightly golden brown and the tops appear dry. Remove from oven and let rest on the pan for 5 minutes. Then transfer to a cooling rack or a serving plate.
  • Store leftovers in an airtight container at room temperature up to 3 days or in the freezer up to 1 month.


*Nutrition information is a rough estimate.
*Less oil option:
1/2 cup (128 g) almond butter (if unsalted, add 1/8th tsp more salt)
1/2 tsp vanilla extract
3 Tbsp (45 ml) maple syrup
3 Tbsp (45 ml) aquafaba
¼ tsp sea salt
1 tsp baking powder
2 Tbsp (30 g) coconut oil, melted (or try subbing applesauce)
2/3 cup (74 g) almond flour
2 Tbsp (14 g) coconut flour (or sub 3 Tbsp more almond flour)
1/2 cup (120 g) vegan dark chocolate chips
To a large mixing bowl, add almond butter, vanilla extract, maple syrup, aquafaba, sea salt, baking powder, and coconut oil. Stir/whisk to combine.
Add almond flour and coconut flour and mix again. It won’t be so thick that you can’t continue mixing it, but it should appear “doughy.”
Stir in chocolate chips, cover, and refrigerate overnight or for at least 30 minutes.
Preheat oven to 350 degrees F (176 C). Once chilled, scoop out rounded Tablespoon amounts of dough (I likethis scoop) and place them 2 inches apart on a bare or parchment-lined baking sheet. Press down slightly to flatten (see photo).
Bake for 12-16 minutes or until the edges are just slightly golden brown and the tops appear dry. Remove from oven and let rest on the pan for 5 minutes. Then transfer to a cooling rack or serving plate.
Store leftovers in an airtight container at room temperature up to 3 days or in the freezer up to 1 month.

Nutrition (1 of 12 servings)

Serving: 1 cookies Calories: 149 Carbohydrates: 11.3 g Protein: 1.5 g Fat: 11.6 g Saturated Fat: 8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 86 mg Fiber: 1.2 g Sugar: 9.3 g

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My Rating:

  1. Mary Beck says

    Omg, these cookies are soooo good!! I can’t stop eating them — help!!
    I followed the recipe exactly. I read about some of the problems other people experienced, but my cookies came out perfectly. My almond butter is “drippy”, so maybe that is a key factor. Love the coconut!

  2. Matthew Di Silvestro says

    I just made the lower oil version but added 1/3 cup rolled oats. These cookies are amazing. My 13 and 15 yo kids just said that they’re their new favourite cookies. Thank you.

  3. HK says

    Hello, can you please tell me what will be a good replacement for aquafaba. I have made your GF peanut butter chocolate chip cookies and they were awesome. I want to try this recipe too! Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, We’re so glad you enjoy them! A flax egg (or chicken egg if not vegan) would be your best option(s), but we haven’t tried it. Let us know if you try it!

  4. Pamela says

    Hi! I’ve tried this recipe twice and followed it exactly. It comes out sooo crumbly.

    What am I doing wrong? Any possible suggestions?

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Pamela, sorry to hear that! We wonder if you are using 3 Tbsp whipped or unwhipped aquafaba? For this recipe, use unwhipped. Also, is it possible your almond butter is thick and not drippy? If so, we’d suggest using a drippy brand or increasing the oil slightly. Hope that helps!

  5. Pia says

    Hi, i baked the less oil version. The cookies were on the softer side. The bottom burnt within 10 mins and tops were still crumbly.
    I followed the recipe exact. 350 F.
    Taste was good, but it dint hold its shape. What could I have done wrong? I kept it in the fridge for 9 hrs and baked immediately. Thank you

  6. Cat says

    Delicious and super easy to make! I added about 1/3 cup rolled oats, otherwise I made the recipe as written.

  7. Minoshka Correa says

    I have recently started trying some of your recipes and this is one I did today ! Absolutely delicious. I tried the less oil version and followed if exactly except for aquafaba and I used an egg instead. Also added a little more sea salt and they turned out absolutely amazing ! Thank you. Love your recipes

  8. Twinkle Doshi says

    These cookies are divine!!! You just cant go wrong, so fluffy, tender, chewy, perfectly sweet, meets every aspect of the best cookies ever. Probably the easiest and fastest also to whip together and tastes delicious. I always halve the recipe when trying first time to avoid waste but this one was worth doubling the batch instead. Thank you for this awesome cookie recipe Dana!

  9. emily ? says

    This recipe looks great! I am not vegan and was wondering if it would work to sub an egg for the aquafaba as I am a bit nervous about the ingredient. Thanks so much!

  10. Chloe says

    These cookies are going down as one of my favorite vegan gf cookies! I loved the taste and how simple these are! I used apple sauce instead of oil because I was out of coconut oil and chopped up a chocolate bar because I didn’t have chips. If you love big chunks of chocolate cut up a chocolate bar! I only used half a cup of the chocolate chunks because it’s a lot. Also, I forgot to whisk the aquafaba and it turned out fine. Next time I will remember to do this step and see if it makes a difference. I used a table spoon of dough for each cookie and I made a total of 20 cookies. I recommend spraying the pan to keep them from sticking and baking for an extra 20-25 minutes. My cookies were still raw in the middle after 15 minutes. Easy and quick to make. My new favorite! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Chloe. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  11. Eleanor says

    Just made this recipe! They are delicious but mine turned out much flatter than the ones pictured. Could it have something to do with the freshness of the almond flour? (I used almond flour that was expired but hoped that it would still hold up okay.)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, could be! Otherwise just don’t press them down as much prior to baking. And also check the freshness of your leavening ingredients!

  12. Erika says

    I’m not sure where I went wrong with these cookies—I want to love them but my dough came out really crumbly and nearly refused to stick into balls. I managed to pull it together with some extra oil, but then the finished cookies just crumbled apart. It was my first attempt at aquafaba so I’m wondering if this is where I messed up! Any tips? I used a hand mixer for everything.

      • Erika says

        I figured out where I went wrong! I got confused and whipped the aquafaba, then added the foamy whipped part (instead of using the liquid right out of the can). With this small adjustment, these are now my go-to cookies. Super easy and delicious! I also love mixing them up by adding different nuts, oats, or raisins. I like them soft, so baking for 11-12 minutes in my oven is perfect. Thank you! :)

  13. Ashley says

    Have I mentioned your blog is my favorite? Because it totally is! Any time something sounds good I just look it up on your recipe index, and am always blown away! ?
    These just got done baking, and oh so delicious ?

  14. Brenna Bruce says

    Yum!!! Just made these- replaced des. coconut with rolled oats and flaked coconut. So easy and quick and tasty!

  15. Dom says

    These are some of the best chocolate chip cookies! I used ground up sunflower seeds instead of almond flour and sunflower seed butter.

  16. Mila says

    These cookies are AMAZING! I didn’t have aquafaba on hand so had to use vegan egg replacer instead. Also chopped up a dark 85% chocolate bar and added that in. They were absolutely delicious and nice and soft on the inside. Can’t wait to make and eat them again!

  17. Angeline Wilkes says

    Made these yesterday, Super delicious and addictive. I didn’t have almond butter therefore used normal butter, turned out amazing.
    Thank you for the recipe. I’ve made a few things from your website, inspiring recipes!

  18. Paulina says

    I made these once before several weeks ago and brought them to work and they were a hit! Everyone loved how soft and coconutty they were. I appreciate that they are not too sweet either. I could eat five of these and still want more, seriously! Thanks Dana, your site is a true go-to of mine whenever I need a healthy recipe, whether it be sweet or savory.

  19. Brandy says

    Made these for the first time yesterday, and WOW! My fiance was impressed too. I had to add a little more flour cause I thought the dough looked too wet, but they came out great, so I guess it worked out.

  20. Samantha says

    Made the less oil version of this recipe and it is absolutely delicious! It was the first time I used the Aquafaba and it definitely made the cookies firm but fluffy– great texture. I actually put them in the freezer to stop myself from munching on the whole batch at once haha. I added a dash of cinnamon (because I add cinnamon to everything) and some ground flax seeds too. I think you could even use two tablespoons of maple syrup and cacao nibs instead of chocolate chips if you want a less sugar option. Simple, easy, and delicious. Thanks!

  21. Julia says

    This is the most amazing delicious perfect chocolate cookie. Its not just a plain old chocolate cookie. Its simple the ultimate goddes of cookies. Thank you for creating this (i use chicken egg inted of aquafava, and its amazing)

  22. Ilene Ungerleider says

    These were a big hit with my co-workers. I used chia “eggs” as I didn’t have any aquafaba. I doubled the recipe and made half with chocolate chips and the other half with vegan butterscotch chips. They were gobbled up and people commented on their great texture. I did add vanilla extract. Thanks for the great recipe.

  23. Miranda says

    These are my first vegan aquafaba cookies and they turned out extremely well!

    The hardest part for me in vegan cuisin is finding good replacements for pastry and cookies. I eat a lot of them and have had just too many bad alternatives (in coffee cafes I means).
    I don’t want my vegan cookies to be ‘healthy’ I love sugar and fats (no intolerances here lucky me), I just want my cookies to be 100% vegan.

    I decided to make this recipe when I understood that I didn’t have to whip the aquafaba! Relief!
    I had to leave out the chocolate and other things, because of limited kitchen stock (alternatives below).

    The result: I found love in the form of a cookie! Even without the chocolate chips they’re worth an extra hour of cardio training tomorrow.
    They’re super crunchy, the perfect bite for my taste. And the perfect crumble, perfect sweetness.

    More good news: the raw cookie dough is irresistible, I ate at least 1/4 of the dough…
    It makes me think I should and could probs use it for marzipan/frangipane fillings. Very inspiring!

    My adjustments (I made them at 9pm and supermarkets were closed):
    – instead of dry coconut I used same weight of regular white flour
    – for coconut sugar I used same weight of white kitchen sugar (not the powdery stuff)
    – I added ± half a teaspoon cinnamon (because that was in the last bit of sugar left in my sugar jar :-))
    – I had to leave out the chocolate but added a couple of tablespoons sunflower seeds instead.

    Thank you so much MB for this great recipe and the clear explanations + videos.
    I am hooked!

  24. Taylor Goodin says

    Hi there! Is dessicated coconut the same as unsweeted, shredded coconut? Google isn’t helping me identify the difference. :)

    Love all your recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Shredded coconut is mostly dry, but it usually retains more moisture than full-on desiccated coconut.The main difference between shredded coconut vs. desiccated coconut is the shape of the coconut. Shredded coconut comes shredded in thin strands.

  25. Lindsay says

    Your recipes are super awesome, I have tried many sites where i follow the recipes and usually one or 2 turn out good but the others not so great. Every recipe that I have tried from your site has been absolutely fantastic!!!
    THANK YOU!!!

  26. Sufi says

    What a confusing recipe!! Why are the instructions different from the notes? In the instructions is mentions nothing about the vanilla but in the notes does. Also the Aquafaba is way confusing too. You have a link showing how to make
    It and in that video you’re whipping it. I was wondering why the cookie seemed to fall apart so easily. Delicious nonetheless. Would like to make it the correct way next time.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Sufi, the instructions in the notes is an option for people who try and reduce oil in their diets – a request / question we frequently get. As for the aquafaba, we provide a video on how to make the oil version in the post above. And for how to whip aquafaba, check out this post.

      • Sufi says

        I’m a dummy and realized that after I posted! Excited to make this again by not whipping the Aquafaba. They came out a little dry but still very good. Sorry for the mixed comment!

  27. Alicia says

    Just made these! They are superb and the flavor is well-balanced. I think next I’ll incorporate cocoa to make a Double-Chocolate Chip Cookie. Well done. ????

  28. Lidia says

    Just made these and vegans and non-vegans alike are obsessed with them, as am I! Best cookie recipe I’ve made. Thank you!!! I used the less oily recipe only because i wanted to use maple syrup instead of coconut or cane sugar. I had to up the almond flour and dessicated coconut to get the dough consistency cause i added an extra tbsp of maple syrup (you wrote coconut flour in the recipe but i assumed you meant desiccated?). They were off the hook. This will be my go-to recipe from now on… I can’t wait to try more of your recipes!

  29. Jasmine says

    I made these last night and they were amazing!! I was actually surprised at how much moisture they retained, and they’re nice and soft. These cookies are def gonna be my new go-to vegan cookie recipe!

    I didn’t have desiccated coconut on hand so I toasted it a bit to make it drier/more brittle. It worked great!

    And full disclosure: this was my second attempt at making these. The first time, I tried using all-purpose flour and subbing the coconut with rolled oats (equal amounts as in the recipe) and the dough was too dry to be formed into cookies. Just a heads up if anyone’s looking to make these substitutions!

    Long story short—thanks for this recipe! Love this use of aquafaba. :)

  30. Nerissa says

    I am finding that almonds are used in many gf recipes, but I can’t eat almonds either. Are there other but flours or alternatives to almond flour that you could recommend to use as replacement in your recipes?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Depending on the recipe, you can generally substitute a 1/2 & 1/2 mixture of gluten-free oat flour and my DIY gluten free flour blend. For instance, if a recipe calls for 1/2 cup almond flour + 1 cup GF flour blend, you can instead sub 1 1/4 cup GF flour blend + 1/4 cup GF oat flour. Alternatively, you could try something like walnut or hazelnut meal. Or if you have a nut allergy, sunflower seed meal may be a good option.

  31. Shannon says

    I just made these. I didn’t feel like opening a can of chickpeas to get aquafaba so I used one flax egg instead. These are delightful! I accidentally just ate 4. I will definitely make these again.

  32. Theresa says

    I’ve baked three batches of them already, my husband loves them. I always use almond meal instead of almond flour because the flour costs twice as much where I live – the cookies still came out wonderful. I’ve baked many vegan cookies before but have never managed to create such a good texture before – must be the aquafaba.

  33. Laura says

    Here’s a serious dilemma.. to make or not to make Almond Butter Chocolate chip cookies …or to make the Healthy Oatmeal chocolate chip cookies?

    Which recipe is more delicious? Which recipe is healthier?

    Btw – I love your creative recipes and have one of your cookbooks. Please keep cooking and posting.


  34. Amy says

    These cookies are on the regular rotation at my house. Recipe is easy enough that I usually let my 2 and 4 year olds help. Only change I make it to use a large egg in place of the aquafaba because I always have eggs on hand and not usually chickpeas – they are absolutely delicious.

  35. Nikkita says

    Wow! I’ve never had a gluten free AND dairy free cookie with this good a texture. The flavor is wonderful as well. (I’m not clear if there is a difference between desiccated and dried coconut, the internet seems to think there is a difference in moisture content – my coconut was Bob’s Red Mill shredded – I have a very satisfying chewiness without making the cookie hard or heavy.)

    Thank you for sharing such a brilliant recipe, Dana!

  36. Jocelyn says

    What if you don’t have aquafaba?? Is it necassary for the texture or taste or can you use something similar or not at all??

  37. Rachel Klein says

    I just made this and YUM! So good. I actually own an almond butter company based out of Indianapolis,
    IN (Revival Food Co), so almond butter is kiiiinda my life. ;) Thanks for the delicious new recipe! I’ll definitely be sharing this with our followers! I’m sure you don’t take free stuff from producers, but if you do, I’d love to send ya a jar to try! From one food-obsessed gal to another ;)

  38. Kate says

    THANK YOU!!!! First of all, since becoming a vegan, my food life had become pretty repetitive and boring UNTIL I found you! Your recipes are generally quick (bonus for me who cooks my dinner separate from my family’s!), healthy, unique and flavorful! You’ve turned my game around and I can’t thank you enough!
    Secondly, this recipe is SPOT ON! I adore these little treats and thank you so much for sharing this recipe! Sometimes a gal just needs a little chocolate chip cookie, ya know!

    I’m a huge fan of your culinary talent!!!!

  39. Paige says

    I made these last night, followed everything exactly. Used cane sugar since I didn’t have coconut sugar at home. I was also happy to see my chickpea can had a bpa free lining. Baked for 16 minutes. Left them sitting out and were still great the next day, they almost remind me of a macaroon. Can’t wait to make these for my gluten intolerant aunt when I visit California next month

  40. Cassie Autumn Tran says

    I am OBSESSED with the combination of almond butter and chocolate. Plus, I never pass on trying a cookie! I don’t have a chickpea can, so I can’t make these cookies yet, but don’t worry, that will change VERY soon!

  41. Emma says

    These just came out of the oven and I am in love! They remind me of a macaroon, except 10 times better. My friends will be surprised to find out that they’re vegan and gluten-free!

  42. Claudia says

    I just made my second batch, as the whole family loved it! I should mention that I did the less oil option and used apple sauce instead of coconut oil and flax egg instead of aquafaba – DELICIOUS!

  43. Celeste Peifer says

    I’ve made these twice now. Such a good recipe, thank you! The second batch I skipped the sugar and subbed in maple syrup. It worked perfectly. They are still wonderfully fluffy and lightly sweet. I’ve been considering doing a completely processed sugar free version with cacao nibs. . .

  44. Amber says

    As a dough this was delicious, but it really didn’t work for me as a baked cookie. They just crumbled apart and were a bit tasteless :( not sure where I went wrong as I could have eaten the whole bowl of uncooked dough!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So strange! No one else has mentioned this issue! Perhaps your almond butter was dry?

  45. Sarah says

    If I could rate this more than 5 stars, I would! This was my first attempt at a GF and Vegan cookie…and my first time using aquafaba. So needless to say, I was in uncharted territory. Adding the “chickpea juice” as I’ve been explaining it to other folks, felt wrong! I thought, “No, no there must be some mistake!” However, I have made countless recipes from you guys and I had faith that they would turn out! Again, never having made GF/V cookies, I didn’t know how to tell when they were done! Because of the ingredients, they were a darker brown than “normal” cookies but I let them go the full 12 mins regardless. I grabbed my first cookie to sample and had this feeling of “Oh boy, here we go!” I bit into the softest, chewiest, most delicious chocolate chip cookie of MY LIFE! Gluten be damned! I had a look of disbelief on my face so long my husband had to remind me to relax because they were delicious!
    I used a mixture of cane and coconut sugar & subbed semisweet chips for the dark (preference).
    Thanks so much!

  46. Emily says

    Hi there! I just tried these and they are delicious!
    One question: is there supposed to be vanilla in the recipe and I just missed it? I couldn’t find it in the ingredient section, but you mentioned it in your notes above when talking about the “staples” in the cookie.

    Thanks so much for your help!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah! I believe I left it out in the final recipe – good catch! But if you’d like, you can definitely add 1/2 – 1 tsp vanilla extract with the wet ingredients!

  47. Stephanie Wright says

    If not trying to exclude eggs from the diet – could you substitute 1 egg instead of the aquafaba?

  48. Emily Edelstein says

    These were sooo delicious! Only difference is i reduced the oil by about 2 table spoons and added half a mashed banana and the banana flavor was a huge hit with my whole family so if anyone is looking to switch it up a little, i would suggest that! thatnks for another wonderful recipe dana!

  49. Kara says

    Just pulled these out of the oven. I used peanut butter instead of almond butter because I just ran out, and they turned out perfectly. Soooooo tasty!

  50. Dawn says

    I just want to let you know how much I appreciate your willingness to allow readers to substitute based on their dietary requirements! we’ll be trying these cookies very soon thank you!!!! So far, we are loving all of the recipes on your site!!!

  51. Poe says

    I followed the less oil recipe but used egg, oat flour, and 2 tablespoons butter. I followed thr 16 minute baking time but the bottoms got more browned than i would have likes. I will try the 12 minute baking time next time around. Overall the cookies taste great. The only other thing i would have liked to do was adjust the cookie size. I pressed them down a bit in the sheet but they remained nearly the same shape as they were pre-baking. If i knew this i would have preased them down more to help better shape them. Otherwise very tasty and i am looking forward to making these agin! Love the photography style!

  52. Sam says

    I tried this recipe today and these cookies are sooooo delicious! I used an egg instead of aquafaba (I’m not a vegan) replaced almond flour with ground almonds and used caramel cane sugar and they turned out so tasty! What I really love about this recipe is that they are healthy and gluten free (allergic to gluten). Thank you for sharing this!

  53. Danielle says

    Is there something you could sub in your recipes? I’ve been getting your email recipes for a while but there’s always some kind of unhealthy thing in it! Whether it’s vegan margarine (canola oil is GMO yes even the lying ones who say its ogranic), or the aquafaba. Do you realize how bad it is to eat from a can let alone to add it to recipes? You’re basically telling people to eat water with plastic in it, like on purpose! I think it’s horrible and you should honestly improve your recipes. Yes you’ve gotten so popular but it’s still pretty bad to be offering up such poor quality shortcuts and unhealthy ingredients.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hey Danielle! Thanks for the feedback. First of all, aquafaba can be obtained from BPA-free cans (which I use) OR from cooking your own chickpeas from scratch. And the reason I include vegan butter as an option is some people can’t have coconut (oil) and it makes a decent substitute. I like providing a lot of ingredient options for people as this site serves people with many special dietary needs. With that being said, perhaps this recipe isn’t for you.

      • Christianne says

        I’m obsessed with these cookies! I’ve yet to make anything from your blog that wasn’t amazing- I love how healthy it all is too! You’re amazing!

  54. Ellen Lederman says

    YES YES YES! The second I read your post I knew I’d be making them later in the day. I thought I’d never have another chocolate chip cookie again (a sad prospect) because I’ve been trying to eat more healthfully due to some minor health concerns (elevated blood sugar despite being a WFPB vegan for years—just an aging pancreas). So I said goodbye to my favorite go-to recipe, PostPunk Kitchen’s chocolate chips because although they were made with oat flour, lots of oil and sugar. I’ve been trying to avoid/minimize oil/regular flour/sugar. I decided if I stumbled across a recipe that just had one of these things in a small quantity I would be open to it…and voila, there was your recipe! The reduced oil fit the bill. No refined sugar, just a little maple syrup. No regular flour, just almond and coconut. And 2 T of oil divided among 16 cookies (I know you said a dozen, but measuring out a T for each did give me 16, so even less guilt!) is surely not so bad—what is that, like a 1/3 of a teaspoon of oil per cookie? I’ve learned to saute veggies in water and my days of dunking bread in olive oil are long gone, but I really can’t believe that such a small amount of oil is so dangerous for health (and I’ve seen totally fatfree people who lack energy and their skin and hair seem lackluster, so perhaps we do need a little). I wanted it to be worth my while if I “cheated” with a recipe and made something with a little oil and knew I could count on any of your recipes to be totally worth it. These are fantastic! Rich, satisfying, not cloying sweet, just so flavorful. I baked mine for 16 minutes—not crisp, but not overly soft—just perfect. Watched the opening episode of the new season of Orange is the New Black and had just one cookie with some iced coffee: a perfect night! I can’t thank you enough for this and so many other recipes. My husband has been feeling deprived of cookies, so he thanks you as well. These cookies are the best I have ever had—and that’s including nonvegan cookies from back in the day that were full of butter/eggs/sugar/flour!

  55. Katie says

    I used coconut sugar, and might use less salt next time, since they were a little salty for me (nonetheless amazingly delicious!).

    Awesome recipe. Thanks Dana!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I haven’t tested it that way, but if you try it let me know how it goes! You’ll likely need to add a bit more almond flour.

  56. Mary says

    Hey! Just pulled these out of the oven. Not a vegan, but love the recipes. This time I swapped an egg in for Aquafaba. Used a #60 scoop (abt a tablespoon) and it yielded 26 cookies. Had to use shredded coconut as I didn’t have any desiccated. Great texture and flavor. I LOVE that the cookies are not overly sweet. Crisp around the edges and soft in the middle. Will be adding this to my list of easy, go-to almond flour cookies! Thanks.

  57. Paula says

    I don’t understand “leftovers” when referring to these cookies? What is leftover once you eat the entire batch while standing over the cooling rack?

  58. Sam says

    This looks so delicious, definitely going to make these cookies! But can I use ground almond instead of almond flour?

  59. Eric says

    This looks really good, but it brings me to a very common problem I have wit a lot of vegan and gluten free recipes. Coconut is a non-starter for me for several reasons. What would be be appropriate swap out for things like coconut oil or desiccated coconut?

    • Katie says

      Hi Eric :)
      In her note with less coconut oil, she says to use all almond flour (instead of coconut flour).
      Also, you can get away with yummy cookies by adding canola oil instead of coconut oil. Or even extra virgin olive oil, but that would leave a taste (I assume. Ha, that’s why I haven’t tried using it in baking. But I’ve heard it leaves a taste).

  60. Laura says

    Can’t wait to try these.
    You are awesome with adapting for different dietary needs! Would love if you added notes for those of us who aren’t GF (just a suggestion!). Would all-purpose flour work okay?

  61. Heather says

    In the low oil version is it really only 2/3 cup almond flour? I have mixed it up as written but it seems soft and low volume compared to the 1 1/3 cup almond flour in the original recipe.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Without retesting, yes I’d say that’s the appropriate amount! But if for some reason your dough looks too moist (how thick your almond butter is, etc.) maybe add more as needed!

      • Heather says

        I ended up adding 2/3 cup oat flour to the low oil version, and using applesauce instead of coconut oil as suggested. The texture was perfect, light and moist inside! I probably should have added more sugar when I added the oat flour.

  62. Teresa Vera says

    Question… I cannot use sugar so can I swap out the sugar for xylitol? If so, how much xylitol would I use? TIA!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hey there! I’ve never used xylitol, but assume it’s like stevia? In that case, start small and work your way up as natural sweeteners like that can be overpowering. Good luck!

    • Jill Krol says

      Make sure, if you use xylitol, that no dogs get any bits of the cookie or anything else in which you use it. Xylitol will seriously kill dogs.

  63. Sandra says

    Curious to know where you had the original cookies that inspired you so much. Inquiring minds need to know :)

      • Sandra says

        Thanks Dana. I spend a month in San Diego every year so will look forward to trying it out. I found their menu on line. The cookie is called the Beaming Cookie. :)

  64. Kar says

    Withthat long chill time, do you think these would work as freezer cookies? You know, where you keep a log if dough in the freezer and just cut off a few to bake when you need them?

      • Nicki says

        I froze the dough as a log for about a month and the cookies came out perfect! I baked at 350 for 12-13 minutes (but oven was probably not quite 350 as I didn’t wait very long for it to heat up). The cookies come out nice and thick. Will repeat!

  65. Sarah says

    I just made vegan mousse with aquafaba and it was so amazingly good! Now I’m excited I get to try something else with it!!

  66. Lindsay J says

    Hi Dana! If I’m off sugar, could I leave it out completely? Or would I have to change the ratio of the remainder of the ingredients to balance this out?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, you could but I would substitute something like stevia to add some sweetness. And it will probably be a little more wet, so add more dry ingredients until you get a dough. Good luck!

  67. Lauren Ingall says

    I have never heard of aquafaba – and here I’ve been draining this precious liquid down the drain all these years. I am always looking for things to help gluten free baked goods be more ‘normal’. I will have to give this a try. Love your blog. I need to comment that I’ve made things more often. What other recipes would use this?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You could just try subbing more almond flour. Or, if you can tolerate them, oats (either rolled or flour).

      • Caroline says

        Equal substitution rolled oats for coconut?
        And could I use half coconut oil half apple sauce or do you think the full amount of coconut oil has the best results?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hmm I am not sure if that would work, Caroline but its worth a try! Equal subbed rolled oats for coconut should work though! Let me know how it goes!

  68. Allie says

    Is the nutrition information for the first version? Any chance you know what it would be for the less oil option? Thank you!!

      • Amanda says

        Oh crap. That’s where I went wrong! Mine look I made some mounds of almond meal and prayed they’d turn into cookies.

        • Tynee says

          I had the same issue! The “guide here” link next to the ingredient is confusing since that link leads to a video about whipping the brine. :o\ I had doubled the recipe, and right before I was supposed to add chocolate chips, I was wondering why my dough didn’t bind together. That’s when I saw your comment/question. I ended up adding one flax egg, and the cookies turned out so good! They were a hit at my friend’s bbq! Will definitely make these again with the proper chickpea brine form to see how they’re supposed to end up.

          • Erika says

            Oh! I just had this same issue! Wish I’d seen your comment sooner. Also got very confused by the whipped aquafaba video, and so added mine whipped. Perhaps I can still rescue the rest of my unbaked dough :)

    • Annette says

      I questioned myself about if it should be whipped but of course only after I whipped it. We’ll see how mine turn out…