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

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Stack of the best almond meal chocolate chip cookies with coconut

Say hello to the only cookie you’ll ever need.

No, but seriously.

Mixing the batter for the BEST gluten-free vegan almond meal chocolate chip cookies

These really are my new favorite cookie. And, by new, I mean an old favorite (that’s been veganized)!

If you’ve tried these Almond Meal Cookies with Coconut and Chocolate Chips, you already know how amazing they are. However, the recipe does require an egg, and a reader recently suggested/asked if I had tried veganizing them. Brilliant idea, reader. Thank you!

Because I’m always testing new recipes, I rarely reach back and remake old ones. But this called for a special retest! Onto the show.

Baking sheet with unbaked vegan almond meal chocolate chip cookies

This recipe is simple, requiring just 9 ingredients and roughly 1 hour (including chilling)!

The base is shredded coconut and almond meal (I mixed in a little almond flour for added fluffiness). For sweetness, I stuck with organic brown sugar, but I also think coconut sugar would work if you’re trying to go au naturel. And coconut oil and vanilla are the only liquid ingredients, besides…

Aquafaba! In place of the egg is aquafaba. Are you even surprised at this point? Aquafaba never lets me down. (See Peanut Butter Cup Cookies, Fluffy Sugar Cookies, Best-Ever Cornbread, Pumpkin Cake… The list goes on.)

After the dough has been mixed and chilled for 30 minutes, scoop, bake for 12-15 minutes, and BAM. You have chocolate chip cookie perfection.

The best gluten-free and vegan Chocolate Chip Cookies on a cookie sheet

These cookies are AMAZING. They’re:

Crispy on the outside
Tender + chewy on the inside
Perfectly sweet
Easy to make
& INSANELY delicious

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We’d love to see what you bake up. Cheers, friends!

Stacks of crunchy on the outside, chewy on the inside gluten-free vegan chocolate chip cookies

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

The best almond meal cookies made with 9 ingredients! Crispy on the outside, chewy on the inside, super chocolaty! A delicious vegan, gluten-free dessert!
Author Minimalist Baker
Close up shot of a batch of crunchy Almond Meal Chocolate Chip Cookies
4.72 from 74 votes
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 12 (cookies)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days


  • 1 1/4 cups almond meal (ground from raw almonds / I used half almond flour!)
  • 1/4 cup vegan dark chocolate (bar or chips // loosely chopped)
  • 1/2 cup finely shredded (desiccated) unsweetened coconut
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup organic brown sugar (or muscovado sugar)
  • 1/4 cup aquafaba (the brine/liquid in a can of chickpeas)
  • 3 Tbsp coconut oil (melted)
  • 1/2 tsp vanilla extract


  • In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt, and sugar.
  • In a separate bowl, beat aquafaba (using a handheld mixer or whisking vigorously) until light and fluffy and loose peaks have formed. (Add a little cream of tartar to help them along if not whipping.)
  • To the aquafaba, add the melted coconut oil and vanilla and beat or whisk to combine. Then add to dry ingredients and mix until just combined. You should have a firm, semi-tacky dough (see photo).
  • Loosely cover and chill in the refrigerator for at least 30 minutes or overnight.
  • Preheat oven to 375 degrees F (190 C). Scoop out 1 /1/2-Tablespoon amounts of dough (I like this scoop) and form into small discs (see photo). Place on a bare or parchment-lined baking sheet with about a 1-inch gap in between each cookie to allow for spreading. There should be about 12 cookies (amount as original recipe is written // adjust if altering batch size).
  • Bake for 12-15 minutes or until the edges are golden brown. Be careful not to burn (especially on the bottoms).
  • Remove from oven and let cool for 5-10 minutes. Then carefully loosen with a spatula – they can stick a little to the bare pan.
  • Enjoy immediately or let cool. Store leftovers in a sealed container at room temperature up to 4 days or 1 month in the freezer. These are insanely delicious when warm and dipped in almond milk or hot cocoa!


*Nutrition information is a rough estimate.
*Recipe closely adapted from these Almond Meal Cookies with Coconut and Chocolate Chips (which are from the Sprouted Kitchen Cookbook).

Nutrition (1 of 12 servings)

Serving: 1 cookies Calories: 147 Carbohydrates: 10.5 g Protein: 2.7 g Fat: 11.3 g Saturated Fat: 5.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 44 mg Fiber: 1.8 g Sugar: 7.9 g

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My Rating:

  1. @spiceupyourplants says

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

  2. Kelly says

    Hi. I cant have chickpeas. So many of your recipes – that look amazing – have aquafaba. Can I just leave it out? What adjustments do I need to make.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kelly, Aquafaba serves as the egg / binder in this recipe and helps the cookies fluff up, so we wouldn’t recommend leaving it out, but you could try an alternative! An alternative would be a flax egg. Hope that helps!

  3. M says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kinga! If you substitute the oil for something else it might work, such as nut butter or applesauce? We wouldn’t recommended omitting completely as some extra liquid is necessary for getting the cookies to hold together. Let us know how it goes if you try any subs!

  4. Louise Brown says

    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 😳

  5. Claudia Sanders says

    I made almond milk and then made almond meal from the pulp by drying in the oven and then used the blender to make the meal. Would that work in this recipe or does the almond meal have to be made from raw almonds?

  6. Colleen says

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

  7. Carole says

    I plan to make this recipe. It sounds wonderful!

    In place of the sugar, I would use Golden Monk Fruit sugar. Chickpeas are one of the FODMAPS that create havoc in my gut, so I’d either try an egg or a flax egg.
    Just wondering if you’ve tried Monk Fruit. It comes in three varieties – Classic (white sugar); Golden (light brown sugar), and a confectioners sugar. It does not raise blood sugar levels.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carole, we haven’t experimented much with monk fruit, but would suggest the golden version for this recipe. Other readers have reported success with flax eggs. Let us know how it goes!

  8. Alene says

    I am gluten free and now rice free (arsenic poisoning!) I am not vegan though. There are so many things I can’t eat, I don’t want to add to them. What does the aquafaba take the place of? Eggs? And eggs are one of the things I can eat! Can I replace aquafaba with an egg in these recipes? Just wondering. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alene, the aquafaba does take the place of eggs in this recipe. We’d suggest 1 egg. Let us know how it goes!

  9. Kay says

    These were some seriously delish cookies. I couldn’t get the aquafaba to whip to any more than foamy, like very soft peaks. The cookies were still cohesive though. Is there a reason to whip the aquafaba? Do we have to whip it? After a night in the fridge I thought that the bubbles would completely deflate anyway. Other commenters appear to have used flax eggs and other substitutes with no problem. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kay, we’re so glad you enjoyed them! It gives them a little extra fluffiness and binding, but it does look like other readers have used a flax egg with success. Let us know if you try it!

  10. Heather says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Heather. We are so glad you all 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. Maddie says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maddie, sorry to hear they didn’t turn out as expected! Homemade could definitely be the issue if it wasn’t as thick. Or is it possible you used 1/4 cup whipped aquafaba instead of measuring out 1/4 cup of the brine and using all of that?

  12. Carolyn Buck-Gengler says

    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.

  13. Michelle says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Michelle! We find that when subbing in almond pulp, baked goods can usually benefit from more oil. Hope that helps!

    • Lydia says

      I made this recipe and the cookie batter would not hold together, even after chilling it for an hour. It was way too crumbly, so I ended up adding olive oil to make it hold together. I don’t know how much I added, I just added a tablespoon at a time until it reached a consistency I could scoop into cookies. The end product was good, but next time I’ll try flax eggs instead.

  14. Mar says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Mar! Thanks so much for the lovely review and for sharing your modifications!

  15. Flyveg says

    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 :)

  16. Loraine says

    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!

  17. Eshani says

    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.

  18. Sarah says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cindy, we haven’t tried it, but another reader said flax eggs work! Let us know if you give it a try!

  19. Julz says

    Hi I love all your recipes and they always turn out amazing , so thank you for everything you do !!
    I have just started making my almond pulp into almond meal and I want to start baking with it but how much extra fat / oil would I need to add to this recipe to get delicious moist chewy choc chip cookies ?
    Thank you for all your tips and tricks again !!!! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks Julz! We haven’t specifically tried this one with almond meal from pulp, but we’d suggest starting with an extra 1 Tbsp oil and adding more until it resembles the photos. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shauna, You could try using all almond meal, or maybe oats? But it will definitely effect the flavor/texture, so adjust accordingly. Let us know if you give it a try!

  20. Stephanie says

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

  21. Amy says

    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.

  22. Nicole says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad everyone enjoyed them, Nicole! Thanks so much for sharing!

  23. Savannah says

    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!

  24. Tari says

    I made these for the first time last night, and they were delicious after they cooled a bit. Overnight in an airtight container turned them all soft and they fell apart when trying to pick up one cookie. I used 1/2 each almond meal and almond flour, aquafaba whipped up nicely, coconut sugar & other listed ingredients. I baked for 15 minutes on a Silpat. The coconut I had was a medium shred (very short), doesn’t say desiccated though. I really want these to be successful . Any idea what happened? I’m also thinking they may have needed an extra few minutes in oven?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tari, did you let them cool completely before covering with the lid? If not, we would suggest that for next time!

      • Tari says

        I did let them cool completely before covering, but maybe the problem was letting them cool on the Silpat instead of a cooling rack?

  25. Mariel says

    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.

    • Mariel says

      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.

  26. stephania says

    Hey! I made this cookies the other day , amazing ! But with this quarantine thing I ran out of coconut sugar , can I use maple syrup instead?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stephania, We’re so glad you enjoyed them! That may work, but you may need to increase the amount of dry ingredients to compensate.

  27. Laura says

    I’ve never used aquafaba before. I whipped it up and it looked beautiful, but when I added the coconut oil the fluffy went back to liquid and the oil solidified. Any tips for the future?

  28. Claire says

    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.

  29. Charlotte says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Charlotte. 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

  30. Diana Demco says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Diana, we’re so glad you both enjoyed them! Since they were a little flat, is it possible that you used baking soda instead of baking powder?

  31. Amber says

    I live in Peru where we don’t have Aquafaba. Would a flax or chia seed egg work as a replacement? Thank you, and I look forward to trying out this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rachael, we haven’t tried it, but some other readers have and reported success. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for “egg” in the post and comments. Hope that helps!

  32. Natalie says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That could definitely be the reason! We find that when using almond meal made from almond pulp it contains less oil and therefore needs to have additional fat added to recipes to work well.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jeanne, you can read all about it here. While almond meal is typically made from raw (unpeeled) almonds, almond flour is made from blanched (peeled) almonds. Hope that helps!

  33. Michelle Schaefer says

    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!

  34. Whitney says

    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! :)

  35. JV says

    Hello! I followed the recipe completely and let my dough chill overnight. Just pulled them out of the oven and major spreading happened! Should I have allowed the dough to come to room temperature a bit? Does that defeat the purpose of chilling overnight? Not sure what went wrong… They smell great but I had to pull them out after 12 minutes because the edges are so thin, they were burning. They look more like coconut lace cookies!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! We aren’t quite sure what happened, but we have a couple ideas! Did you make any modifications? Did you whip the aquafaba all the way until it formed loose peaks? Let us know and we’d be happy to help brainstorm what went wrong!

      • JV says

        Thanks for responding! I didn’t make any modifications — even did the half almond meal/half almond flour combo, and got my aquafaba all meringue-like. They tasted amazing, but for whatever reason didn’t hold their shape at all. They were perfect little chilled mounds upon going into the oven, too. Maybe I need to cook them at a lower temperature?

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hmm, these can be a little tender, but not crumbly or fall apart. I’m not sure what else could’ve gone wrong. Did you refrigerate the dough before baking?

  36. Melissa says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bethany, You could try using all almond meal, or maybe oats? But it will definitely affect the flavor/texture, so adjust accordingly. Let us know if you give it a try!

  37. Tracey says

    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.

  38. Kelsey says

    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!

  39. Janet says

    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!

  40. Aaron Logan says

    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.

  41. Gabrielle Preiser says

    I can’t have almonds and several other nuts, but I can have peanuts. What do you suggest to replace the almond flour/almond meal?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gabrielle! Another reader successfully substituted the almond flour for Bob’s gluten free all purpose baking flour, which you may want to try!

  42. Melanie says

    This is my first time using aquafaba. Thank you for you dedication to healthy, delicious food! Now that I have this all mixed together, I’m confused about the stage of aquafaba that is listed as 1/4 cup. Is that in brine form (so put in all whipped aquafaba) or only put in 1/4 cup of whipped aquafaba? Thank you!

  43. Shruthi says

    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 !

  44. Erika Crowley says

    These are my favorite cookie to make, eat, and share! I’m currently trying to cut out sugar. Is it possible to sub date paste or maple syrup for brown sugar? And what would be tbe ratio of so?

  45. Maggie says

    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!

  46. Denise says


    One of the list of the ingredients in this recipe says……

    1 1/4 cups almond meal (ground from raw almonds / I used half almond flour!)

    When you say you used ‘half almond flour’….does that mean that out of the 1 1/4 of almond meal, half of that almond meal is almond flour?
    Half of 1 1/4 cup is 1/2 cup + 2 tbsp. So does this mean to have 1/2 cup + 2 tbsp of almond meal and 1/2 cup + 2 tbsp of almond flour?

    I want to include the almond flour with the almond meal to make the cookies fluffier. But I am not sure what that ingredient description means.

    Please let me know! Thank you!

  47. Kerry says

    This recipe looks like a winner. I’m curious about the sugar content. The only change from the original recipe appears to be swapping out aquafaba for the egg, yet the sugar content doubled. I’m happy to make these with egg if it’ll cut the sugar in half. Is it the protein in the egg that cuts the sugar?

    Any insight will be appreciated. Thank you so much. Love, love, love your website.
    (BTW, I’m a Portlander, too!)

  48. Lisa G says

    Hi! Ive never used the aquafaba, in fact have never even heard of it(maybe because Im not vegan lol) Can you substitute anything for it & does it make the cookie taste different or is does it not have flavor?

  49. Lilly says

    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.

  50. J C says

    I just made these cookies for the first time and they’re delicious. However, they don’t stay as a cookie, they crumble and I have to eat them with the spoon. I don’t mind as I said they’re delicious. But I wanted to pack them in my daughters lunch, Oh well. And when I whipped up the aqua fava it look like a meringue until I added the vanilla and coconut oil. Then it lost all its air. I tried to pop it up again but to no avail. Would this be why cookies didn’t pull together?.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi JC! The aquafaba deflating is normal, but these shouldn’t be crumbly. Not sure what went wrong there, but did you not refrigerate the batter before scooping and baking?

  51. bhakti doshi says

    I don’t have chickpeas, what is the ratio of flaxseed mix that I can instead of aquafaba? thanks bhakti

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Check the comments above for using flax eggs as other readers have had success with it!