The Best Almond Meal Chocolate Chip Cookies (Vegan + GF)

I actually messed up the process by not beating aquafaba, and shredded the choco chips accidentally . Inspite of that this recipe was delish!!!

This was a great afternoon project for isolation/ quarantine. It seemed almost endlessly modifiable for whatever is in my pantry and was a great way to use spare almond meal.

The only thing I had to leave out in the end was the shredded coconut, but I added dried cranberries for some pops of tartness and chew.

Thanks for the recipe. I have an abundance of bunya nuts where I live (SE Queensland, Australia) and was looking for something to make with the meal. I learned that it’s interchangeable with almond meal so tried this recipe. I can safely say it works! Delicious. Every other ingredient I followed to the letter. I couldn’t stop eating the dough so may have ended up with fewer than I was supposed to 😳

Great cookie! Cut (coconut palm) sugar some. Yum! Husband loved too. Thank you. Used flax egg instead of acquafaba.

The best cookies I’ve ever eaten. delicious!

These were amazing! I ran out of almond meal (From your almond milk recipe & used the rest in your brownie recipe, which was also amazing!) and substituted oats. My daughter and husband loved these. I cannot wait to make these again.

Super yummy, but suuuuper crumbly with the aquafaba. Maybe mine wasn’t a strong enough binder because i used aquafaba from homemade chickpeas and didn’t reduce it more beforehand, but i definitely would sub flax eggs or some other vegan egg sub instead next time. But aside from that, taste was great!! Kinda like a chips ahoy cookie with a hint of coconut

I found this recipe when looking for a way to use almond pulp from making almond milk. I needed to modify just a little because of dietary reasons. The recipe came out wonderfully! This was my favorite so far of the recipes suggested for using up the almond pulp/almond meal.
(My modifications: carob chips instead of chocolate; maple syrup instead of brown sugar; I was ready to add more almond flour in case it was too wet from this substitution, but didn’t even need to do that.)
I got 17 cookies from the dough the first time I made it.

I used leftover almond pulp from making almond milk so my almond meal wasn’t as fine. I also used a flax egg instead of aquafaba. It was a little crumblier to put together and it didn’t really stay together until about 1 hour after cooling since I used this method but regardless, it was delicious! Not too sweet and a perfect use of the almond pulp. My husband can be skeptical of vegan treats sometimes and he said he’d eat it if I made it again! It taste almost like a coconut macaroon but healthier and guilt free.

This is an amazing recipe! It’s so easy to follow and the cookies turned out to be decadent!

Agreed! These cookies are delicious, highly addictive. I doubled the amount of chocolate chips and halved the sugar. Also didn’t have aquafaba so substituted for 1/4 c coffee with 2 tsp flax meal + 1 tsp chickpea flour. Delicious!!!! My partner had to hide the cookies from me because I almost ate them all in one sitting! Thank you so much for sharing! Happy holidays!

The BEST cookies I ever made! The shredded coconut gives it great texture. I used half of the sugar and substituted half of the almond meal with spelt flour and they turned out great. Thanks :)

These were delicious, easy and so quick to throw together. They didn’t spread out a ton but that’s ok. They are quite hearty for a cookie, probably due to the almond meal but that’s a good thing – feels like a more sustaining kind of snack. I threw in a tablespoon of tahini (mine’s a runny brand) and the whole combination was just fantastic. Thanks!

These are officially my favourite cookies in the world :D

I tried sub-ing the aquafaba with 1 egg white and with 1 flax egg (seperately), both turned out pretty delicious! I preferred the egg white (for those that aren’t vegan). It just didn’t spread as much with the egg white, which I didn’t mind.

No exaggeration—these are the best almond meal chocolate chip cookies, even for non-vegans. I look forward to making almond milk just to use the pulp for this recipe. This is my go-to.

I use 2 flax eggs instead of aquafaba. As well, I substitute coconut sugar for brown sugar, in which the nuttiness allows me to forgo the vanilla. The result tastes fabulous and is quite healthy.

I recommend doubling the recipe because otherwise it doesn’t yield enough cookies for how delicious they are. I do this in order to make larger cookies and then save the remaining dough for baking more the next day.

Such a great recipe! Definitely going to make again.
I used only almond flour (not a combination) and it worked perfectly.

These cookies are amazing! I’ve never written a review before but I was so impressed with how these turned out I had to. My son has a egg allergy and my husband has recently gone gluten free so baking has been a challenge. Both my husband and son loved them! I followed the recipe to a T however I didn’t have cream of tartar for the Aquafaba so I used 1/4 tsp of apple cider vinegar and it turned out great! Thanks for the great recipe, I’ll definitely be making these on a regulator basis.

These cookies are absolutely delicious! Chewy and full of flavour, they impressed the whole family. This was my first time baking with aquafaba and I was a bit nervous, but it all came together well and a few hours in the fridge helped the dough to firm up. The only changes I made were to use golden caster sugar and leave in the oven an extra 10 mins to brown. Will be making more tomorrow!

These cookies were delicious! I had some aquafaba and wasn’t sure what to do with it since I’d never used it before. After searching for recipes for a long time, I found this one!

I used all almond flour (and no almond meal) and also used coconut sugar in place of brown sugar. Having never used aquafaba before, it’s possible I slightly under whipped it because the peaks weren’t too thick. Oh well, I must have whipped enough because they were perfect and not crumbly.

My almost 2 year old loved them! I don’t like a lot of sweets but I even ate 3 in one sitting because they are so good! Will make again when I have more aquafaba!

Ummmmm major issue with these because THEY ARE THE BEST COOKIES EVER AND I CANT STOP MAKING THEM! I eat them before my toddler sees them. Great for quarantine because eggs are hard to find sometimes. I’ve been adding cinnamon , cardamon, maple syrup and I haven’t had the Aquafaba…I’ve just used water. Absolutely delicious. Just FYI, not sure how they would freeze bc they crumble easily but DAMN do they taste good right out of the oven.

Hi, Thankyou for your wonderful recipes, as I navigate food intolerances your blog is inspiring.

I’ve just made a batch and they’ve come it fantastic. My only variations were I used 2/3 cup almond meal and 2/3 cup of oat flour, 1/4 cup of coconut sugar, and raisins instead of chocolate as I can’t eat chocolate atm.

These are my new favourite cookies. I can’t believe how delicious they are. I had to stop myself from eating the whole batch fresh out of the oven.

I just made these without making any modifications to the recipe (I used only almond meal) and they taste BOMB! However, while I was watching them bake in the oven, I noticed that they started to fall apart and expand. I was worried they wouldn’t be dense enough when I take them out of the oven. But they turned out fine, a bit flat but no big deal. I do not mind it, I am grateful that they didn’t fall apart. The taste and texture is awesome and they’re approved even by my picky boyfriend.

I followed the instructions and put it in the fridge but it was very crumbly. Maybe it’s because I made my almond meal from scratch (leftovers from almond milk). Would it be better to use the almond meal before I dry it out?

I made these tonight and they were so good! The chewy texture seems so hard to get with gluten free things! They held together well and were so tasty. I have never used aquafaba before and used the liquid from great northern beans bc I didn’t have chickpeas. They didn’t form stiff peaks and I added 1/2 tsp cream of tartar. Still not super stiff but definitely fluffy. Really enjoyed this recipe!

Wow! I made the first batch with raisins because I didn’t have chocolate chips and they were incredible. I just made another batch with chocolate chips and they’re even better. This was my first recipe to incorporate aquafaba and it was easier than I expected. I don’t have a hand or stand mixer and whisking by hand wasn’t working. Thankfully, throwing the aquafaba in my food processor did the trick! Make these cookies. You won’t regret it. THANK YOU, MB! :)

Amazing Cookies! Thank you.
They are like an almond Macaron. I used apple sauce instead of Aquafaba because I didn’t have any on hand. Worked well!

Dear Minimalist Baker, I made these cookies today and they are so yummy! Plus, they’re so easy to make! Once the mixture had sat in the fridge for a while, it was so easy to work with when putting on the baking tray. Will definitely be making again! ????

PS We follow you regularly and make quite a few of your recipes. You are my first go to when I want something vegan. ? Thank you.

These are wonderful. I’ve made them so many times, and I have yet to meet a person that doesn’t think that they are great. I made them for my family the last time that they visited, and now it is everyone’s go to cookie recipe. I usually halve the sugar, and they are still delicious. Thanks for such a great recipe!

These are fabulous cookies! And although it was my first attempt at using aquafaba and I am one happy convert :-) My husband just admitted that he wasn’t able to resist having a third cookie as he put the rest of the fresh batch in storage. I’ll be baking these us again soon. Thank you for your amazing recipes and food photos!

So delicious!
Flavor is extraordinary. Consistency was nice. Moist and crispy.

Works great with coconut sugar.

Next time I make them I would like to form them to the pan better. Mine stayed very much disk like and not the whole bottoms got that cripsy brown deliciousness.

I have made these cookies a million times and they are by far my favorite chocolate chip cookies ever ! This is so easy to make with kids too. I often make these when my daughter has friends over for play dates, and they LOVE baking with me. Thank you !

This is the first time I’ve ever really tried gluten free or vegan baking. I’ve made a few things here and there, but nothing to replace a traditional food. My expectations were low, but I was very pleasantly surprised. They don’t taste exactly like regular chocolate chip cookies (they have a very slight grittiness and nutty taste) but they were very good! I can’t attest to how these compare to other GF/vegan recipes, but I plan to make them again.
The first time I tried to whip the aquafaba, it went everywhere! I definitely recommend starting on the lowest setting. I gradually worked my way up and had to finally use the highest speed to get it to really fluff up, but after at least 5, if not 10, minutes, it really did fluff up nicely. (And I didn’t have cream of tartar to use.) I at least doubled the chocolate chips and I used half the amount of salt. (I wasn’t sure if I was supposed to use chickpeas with salt added, and that’s all I had.) My cookie scooper is 1 tbs, so I would up making 23. They still took 13 minutes to bake, so I imagine I would have had to bake the full sized version longer. My dad can’t have gluten and my sister can’t have eggs or gluten, so I’m thrilled to bring these to family Christmas. Thanks for the great recipe!

These are exceptionally delicious. I tried this recipe for the first time last week and have made THREE BATCHES over the last 5 days :-0

I’ve eaten quite a few myself but I’ve also fed them to family and friends, all of whom are big fans. Wow so good. THANK YOU FOR BRINGING THESE COOKIES INTO MY LIFE.

I am addicted to these!! Have made it so many times, I also add one scoop of protein powder to it.