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. Raquel says

    Oh my gosh, are these good?! I have made them several times and they’re pretty fool proof – even when I don’t follow things exactly and just eyeball measurements they come out great. My butter and milk and meat eating husband told me these are the best cookies he has ever had. And he’s super picky so that says a lot! Today I threw in about 1/3 cup rolled oats and I think I like them even better that way. They had a hearty and chewy texture.

  2. Elena says

    I agree with you, these are the best GF cookies i’ve ever tasted! I made hummus and with the chickpeas canned liquid I made acuafaba to double dough!thank you for sharing! Absolute delicious!

  3. ananda says

    Tried and tasted! Turned out good with my version…
    I used almond meal(left over from homemade almond milk), replaced the coconut with almond meal(to use up all the almond meal that has been accumulating), added a bit of white flour for binding, and used flax egg in place of aquafaba, and baked at 350 C

  4. Justin says

    Hi, Thank you for all the delicious recipes I’ve enjoyed over the years!!
    I have a nut allergy and substituted the almond flour/meal for Bob’s gluten free all purpose baking flour. When I mixed the wet and dry, the mix was still very dry/powdery. Any suggestions to fix this? Also, can you “over mix” cookie dough? Thank you so much!! :)

  5. Deborah Roberts says

    I just made these cookies but wanted a very plain one – so no coconut and no chocolate – just almond meal, coconut oil, egg, vanilla and the baking powder. Came out very good! Oh, I used Monkfruit sweetener instead of brown sugar (Lakanto brand). Deborah

  6. v says

    Does the aquafaba temperature matter? I have some liquid that’s sitting in the fridge so I’m not sure if it will make a stiff consistency?

  7. Kelly O'Connor says

    Home today with a sick toddler, fighting the urge to eat the unhealthy cookies I made this past weekend with my mom for Christmas. Just happened to come across your recipe this morning and had all the ingredients on hand to make this less guilty cookie ? I substituted a flax egg but besides that did everything according to recipe and these are so delicious! Slightly crisp on the outside, soft on the inside. Now onto making your vegan barbacoa for dinner (one of my absolute favorites!). Thank you! I’m so grateful for all the amazing tasting yet healthy recipes you share with us.

  8. Luciana says

    I just made these cookies and they turned out perfect! I used almond flour instead of almond meal, honestly I don’t even know the difference between the flour and meal.

  9. Shannon says

    Just made these cookies and they are fantastic! I used almond flour/ oat flour and they turned out really well but I wanna try almond meal sometime to try the different texture. Thank you so much for your delicious recipes <3

  10. Deb says

    Outstanding! Was totally craving cookies and typed “oatmeal chocolate chip” into Google. Happily, this came up and sounded perfect. Followed directions pretty closely. Only exception – didn’t have vanilla so subbed almond extract. Just fantastic and quite easy. Thank you, Dana!!!

  11. Judy says

    Followed your recipe exactly and it came out perfect. I was wondering if can I substitute almond flour with coconut flour? If so, I should I adjust for the aquafaba and coconut oil? TIA

  12. Sam K says

    The taste is amazing but these came out as the most crumbly cookies ever for me! Reading other reviews only few people had this problem.. are there any suggestions on preventing the crumble? I feel it has something to do with the aquafaba but I followed the instructions carefully. Would using an egg instead help with binding?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sam! It shouldn’t be crumbly, you could try and egg if you aren’t vegan next time!

  13. Shanthi says

    I made 2 batched of these delish cookies. Love that you used aquafaba instead of eggs. The easiest bake ever. My friends love it. Thanks Dana

  14. Claire says

    I made these today. Delish! Mine came out flatter. I put too much baking powder. Thought they would be puffier. I am new to vegan baking. Loving the aquafaba! Would like to make these again with no shreaded coconut. It overpowers the cookie. Great recipe! YUM!

  15. Estelle says

    I just made these today. They’re more like macaroons than cookies. Which is fine if you love and wanted macaroons, not so much if you were after real cookies though. And I found them a tad too sweet for my taste. I used coconut sugar and it worked fine but I’d recommend using less than the specified amount if you don’t like very sugary sweets.

  16. Anna says

    Hey, the cookies look very delicious! I was just looking for an apple cake or an idea for a fruit cake base. Do you think this dough would also be good as an apple-cake base? :)
    Thank you :)

  17. Divone Bethea says

    ok so I make these cookies allll the time ….these are truly the only cookie I will ever need. The cookies are freakin amazing!!!!!! Everytime I make them for people they rave about them. I cannot tell you how many people I have forwarded this recipe to. I have also recently become plant based and have experiemented with many of your other recipes. Love every one !!! Thank you !!!!

  18. Tara says

    I already whipped up a huge batch of aquafaba and am looking for ways to use it. How many cups of WHIPPED aquafaba are in this recipe? (As in, how much does the 1/4 cup become once whipped?) Thanks!

  19. Rachael says

    I made these for something to do, but ended up eating them so uncontrollably I just skipped dinner altogether last night. They are SO GOOD, genius. I used all almond flour, subbed coconut oil for earth balance vegan butter and the coconut for oats and I’m not sorry. Some peopled mentioned burning on the bottom, but usually that is avoided with a good pan. Just to be on the safe side, I baked at 350 for 12 min and then turned up the heat to 375 for 2 for more of a golden color and they came out absolutely perfect.

  20. Sofya says

    Perhaps it’s better to add the coconut oil to the dough first and then the beaten aquafaba, because my aquafaba lost ist forthy-ness when whisked with coconut oil ?

    • Estelle says

      I second that. Adding the oil to the dry ingredients first would be best to avoid the aquafaba reverting to its liquid state.

  21. Lori says

    Delicious is an understatement! These are our new favorite cookies. We used eggs instead of the aquafaba, and they turned out great!

  22. Tara says

    Howdy All,
    Made these on the weekend when I needed a little something on the fly to bring to a casual event. I did not have aquafaba on hand (but can’t wait to try that too) so I subbed in a flax egg. They were a huge hit! The texture is very much like a nice chewy macaroon and with the organic, dark chocolate chips (and added mini m and m candies to please the wee folk) they had the comforting flavour of homemade chocolate chip cookies that store bought can’t touch!

  23. Karen says

    Best Almond Meal Chocolate chip cookies are the absolute best ever chocolate chip cookie this recipe is a fantastic new twist to the historic cookie !!!! Great Work!!!!!!
    My cookie monster said they were the best cookies I ever made lol

  24. Eva says

    I have previously made these amazing cookies successfully replacing the egg with 1/4 cup apple sauce, so keen to see how they turn out using aquafaba :)

  25. Rachel Cox says

    Well these are amazing! I’ve just made my second batch this week…. They were a hit for my gluten and lactose free friends! Thank youuuuuu!

  26. Sam says

    Did you grind the almonds yourself to give you the almond meal?
    I am keen to grind the almonds myself to give me the almond meal. What qty of raw almonds would I need to grind to get 1 1/4 cup almond meal?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I think that would work Sam! But you may need to add more liquid if they seem dry. Report back on how it goes!

  27. Chiara says

    I opened a can of chickpeas to make a salad for lunch and so decided to make cookies with the aquafaba. Just made these cookies – so good! I subsititued some almonds for gluten free oats, and I used 50:50 of xylitol and honey instead of sugar. Didn’t come out looking amazing as I cooked them too long hehe but taste yuuuum!

  28. Jen says

    Yummm, these are my favorite cookies to bake! I don’t typically have any aquafaba on hand so I use 1 flax egg and it works perfectly well as a replacement! Thank you for another amazing recipe :-)

  29. Ellie Kennard says

    Hi Dana

    I made this recipe using the dried almond pulp (as the flour) along with almond meal. I have 2 questions:
    I found that although the aquafaba breast up nicely into soft peaks, when I added the melted coconut oil and vanilla, it went flat at once. I had to mix it in at that point as i couldn’t waste it. How do you avoid it falling flat when you add that to the aquafaba? It also separated as the coconut oil cooled.

    2. I doing the mix was too dry, couldn’t really gather it together and it certainly wasn’t almost tacky. I added a couple of tablespoons of nut milk yogurt which made it a little better. Do you have any idea why it was dry?



  30. Monique says

    Really great cookies and are filling! I also love how simple they were to make! Yum! Double happening tonight!!

  31. Yoko says


    Thank you for your wonderful recipes! We whipped the aquafaba and then mixed in the melted coconut oil with a hand mixer and it immediately collapsed. Ive had similar experiences with other dessert recipes that call for melted coconut oil – how do you keep it from solidifying? Thank you!

  32. arden sanchez says

    I used orange extract instead of vanilla and they tasted heavenly. Definitely recommend trying orange and chocolate combination! Super delicious

  33. Szilvia Kulcsar says

    I just baked these cookies, they are absolutely delicious. I told my husband that I made some gf cookies he broke one in half and after the first bite he said never mind I want the whole cookie it’s so good! Great recipe, I will make it again and again…. Thank you for sharing it!

  34. Carol Conol says

    Hi. Thank you for sharing this recipe. I could not find almond meal in the stores. They do have almond flour. Can the almond meal be omitted?

  35. Melissa E says

    I love these cookies. I’ve made them at least a half dozen times and I’ve made them with almond flour instead of meal and they turn out great! I think that the key is a longer refrigerator session- at least 4 hours. It allows the vanilla to permeate the dough and makes it so great! Thanks so much for your recipes- this is my go-to website! (I made 1 pot red lentil chili and perfect vegan cornbread for dinner tonight too).

  36. Shelbi says

    I think I added too much Aquafaba because they were super sticky and wet, which caused them to cook weird. The bottom burnt a bit but the inside wasn’t cooked. I still ate them because the flavor is OUT OF THIS WORLD and since they weren’t super cooked inside, they were super chewy. I can’t wait to make these again and put the correct amount of Aquafaba. I also used coconut sugar instead of brown and it is just so so good. Thank you for this amazing recipe!

  37. Swati says

    The skies looked grey and gloomy today (as always, it’s Seattle :/ ) so I decided to make these to cheer myself up. My god, Dana,these are SO good. They somehow remind me of an Indian sweet (because of the coconut). Very creative. Smell SO good.

    I just can’t get them to be completely solid. They are slightly gooey and also stick to my baking pan. Could you give any suggestions? I don’t want to leave them in the oven longer since the bottom seemed to have browned to almost black, and I don’t want the fire alarm going off (it’s super annoying).

    Thanks so much!

  38. Ingrid says

    Aw, man, Dana! I made these this afternoon, and have eaten three already! I don’t know how you keep doing it, but these are pretty dang amazing!

    Thanks for your straight forward, consistently awesome recipes.

  39. Kristna says

    Yum, Yum! turned out perfect. 14-year old daughter gave it her approval. This recipe is going into the ‘keeper’ section. Love this site, great recipes that are healthy and don’t overwhelm me. Thank you.

  40. Sara says

    Hi Dana! I just made them and they turned out delicious: incredible taste and perfect texture. Just to let you and nut-allergic people know, I successfully used finely ground sunflower seeds instead of almond flour/meal :) Definitely baking them soon again!

  41. Clare Knighton says

    This makes me want to bake so badly! A bit late though haha!!

    Looks so yummy, maybe the weekend i can make these!

  42. Sarah says

    These are AMAZING. My fiance informed me the other day they are his favorite cookies. (I’ve been making them weekly since I first discovered this recipe a couple weeks ago) I usually double the batch (we go through them quite quickly), but I made a mistake with the amount of almond flour I put in (1 1/2 cups instead of 2 1/2 for a doubled recipe) and it baked into this thin crispy toffee like cookie. Which is even more amazing!

  43. Orliande GRAY says

    As always your recipes are the best. I’ve made alot. Even minimise the minimalist ?for the our pastry class for my son and his friends.
    The auafaba is equivalent to how many eggs (want to use flaxseed instead). Making it for the little ones.
    Thanks alot

  44. Jana, Author of says

    Wow these cookies look so good! I can’t wait to try this recipe. By the way: I love the design of this blog! It is always a pleasure to “come by”.

  45. Mary says

    I have made these now about 5 times and my family and I are in love with them. So easy to make. I find it best to double the recipe and then that is the right amount of aquafaba. Otherwise I end up with too many garbanzo beans to use up!!! The dough lasts quite a while in the refrigerator (if people aren’t snacking on it all the time as they do). I cook up in smaller batches so we have fresh baked cookies almost daily. I love that these are not so doughy as some other cookies are. I use whole raw almonds and put them in my vitamix and I do not use almond flour at all and I love how they turn out. I am obsessed with your website and have loved all the recipes I have tried thus far. Your tastes are so in line with what I love so I am so glad my friend told me about your site. I have shared with many of my friends now. Thanks for all the great recipes.

  46. Veronica says

    I just made this recipe and it’s absolutely delicious! I used almond flour only because i didn’t have the almond meal and they came out great! Crunchy and a little bit chewy! They were a little pale buts very tasty! Thank you for so many amazing recipes! I’m a huge fan, love your book! Lots of love from Puerto Rico!

  47. Sophia Antoun says

    Hi Dana,

    These cookies are delicious! Thank you so much for sharing the recipe and for having such detailed instructions. I was wondering how you got your cookies to be golden and shiny on the top? My cookies tasted great but looked dull and dry on the top (despite being moist on the inside). They have a great consistency, so I don’t think I over baked them. Also, the bottoms turned out great (if not a little too dark) so I don’t think I should leave them in any longer. I tried brushing a little coconut oil on the cookie tops in the middle of baking to add some color and shine but it didn’t work.

    Any advise on how to get the look of these cookies to be more golden and shiny on the top would be so appreciated!


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Sophia! I think the shininess comes from a moist dough, so make sure your aquafaba and oil are in the right quantity to make a tacky dough! Add more if it looks dry. And to make sure they don’t get too browned on the bottom you can try turning down your oven temp a little next time. Good luck!

  48. Shannon says

    6 STARS !!!!
    I altered the recipe to use:
    COCONUT SUGAR instead of brown sugar, and it’s AMAZING!!!!!!!

    I will totally make these again!! <3 thank you!

  49. Cathy says

    I made these tonight and they smell amazing coming out of the oven. I didn’t have any almond flour, so I used 3/4 cup almond meal and 1/2 cup of whole wheat pastry flour. I used a large egg instead of aquafaba. Otherwise, I followed the recipe very closely. The dough looked kind of dry initially and was still a little dry after chilling. They didn’t hold together well either while I was forming them and most fell apart in the oven. I have some delicious cookie brittle to eat now, but these look so amazing that I would love to try them again. How can I troubleshoot this? Thanks!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Cathy! It sounds like maybe you were lacking in moisture! Make sure your egg white is from a large egg so you have enough. The dough should feel tacky by the time it goes in the fridge (see photo). Not sure how the flour affected these – perhaps that was another issue. Good luck next time!

  50. Elisa says

    I ate 5 straight out of the oven. Oh my goodness, delicious. I can’t make these too often or I’ll just get fat. Also, my first time using aquafaba – it’s bloody brilliant! Thank you Dana, another great recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Maybe apple sauce? I can’t guarantee the results as I have not tried it though. Check back if you do!

  51. Urvashi Vyas says

    I made these cookies yesterday. First of all, you can’t tell it is gluten free. Second of all, these are probably the easiest, guilt-free, and best tasting cookies ever! Definitely will make this again.

  52. Michelle says

    Hi! Love your recipes. I just saw a note in the latest cooks illustrated about using cooking liquid from cooking dried beans. They have that is about 1/2 cup cooking liquid in a can of beans which you can save after you cook your own and then add 1/2 teaspoon of corn starch to get that viscuous texture. Then freeze for later use like in these delicious cookies! Cheers!

  53. Sarah M. says

    We make our own hazelnut milk and so have a TON of hazelnut meal hanging around. How do you think that would do in these cookies?

    • Sarah M. says

      I should clarify that we dry it out and grind it further so it’s a legit meal, no longer pulp ~ I’m mostly concerned about the taste difference between almond and hazelnut. Sometimes it can be a bit bitter.

  54. Joyce says

    We can’t use any type of sugar. Has anyone tried using stevia? How did it work? Also, can we use egg yolks? My son can’t have the whites, but has the yolks. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Joyce! Egg yolks should work? Not sure though. And if subbing stevia I’d suggest adding more dry ingredients to compensate for its absence. Good luck!

  55. Anneke says

    Hi Dana
    I used Unblanched Almond Flour/Meal for this recipe. I use it to make your delicious pumpkin bread recipe which has become a staple in our house. These cookies browned underneath but not on top and were crumbly (did not hold together). Do you have any suggestions to bring them closer to yours? Oh, and should the melted coconut oil be cooled prior to adding to the aquafaba? Thanking you in advance.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Anneke! If they were crumbly I’d say you needed more aquafaba and/or oil. And if yours browned too quickly on the bottom perhaps try lowering your oven temperature next time! You don’t have to cool the melted coconut oil – good question!

    • Jen says

      I had similar results I followed the recipe exactly, but my cookies became totally flat and crispy and got really brown on the edges.

  56. Maria from says

    YUMMM!!! I love the originals, so I will surely love these too! Love chocolate, just not a chic-chip cookie person so I always sub raisins:) Maybe they aren’t a true monster cookie anymore, but still super delish!!

  57. Marissa Wall says

    I made this without the aquafava (i actually had some but it went bad, had a super bitter and sour taste, yuck) i used flax instead. Plus, i used all almond flour. they taste really yummy!! but they fell apart quite easily, can’t pick em up like normal cookies :(

  58. Charlene says

    Hi Dana,

    These look amazing! Can”t wait to give them a try! One question- would it work to substitute coconut sugar for the brown sugar?

    Thanks so much!

  59. Reema says

    I am excited to try this recipe! I have never made Aquafaba before! I saw you recommended a handheld mixer. Do you think a kitchen aid bowl mixer would work as well?

  60. Aurora says

    I LOVE LOVE LOVE all your recipes and they are always a hit around here!! Thank you so much for this awesome blog! Out of curiosity — what does the aquafaba do?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Aurora – gorgeous name btw :D Aquafaba serves as the egg / binder in this recipe and helps the cookies fluff up! Good luck! You can also use flax eggs, another reader suggested. Or if not vegan, use eggs as the original (linked) recipe suggests.

  61. Danette E says

    Thank you so much! Have two kiddos allergic to eggs!

    Is it possible to send you a picture I have, taken right after I got your newest book?

  62. Susanne says

    I made these cookies as an experiment for my whole family (including the Austrians and Italians) during Christmas. In a test out of 4 other kinds – this one was the absolute favourite. No one even thought twice about a “vegan” wheat-free cookie because it was so freakin’ delicious. And it out-shown the traditional cookies on the plate. I timed a batch – gone in less than 2 minutes (10 people). It’s now a regular addition to “treats”. Thank you for this!!

  63. Randi Lewis says

    Hi Aquafaba is loaded with BPA. Even if the can says BPA free it is still lined with a chemical that is just as toxic. Cant believe so many people have embraced this chemical laden liquid. I have stopped using anything from a can. I know its inconvenient but once you get used to it it isn’t so bad. I would do some research once you look into I have a feeling you might feel the same

    • Susanne says

      You can get chickpeas in glass jars – so not sure this is a problem. But I’m living in Europe, so the standards are different perhaps.

    • Ellie Kennard says

      No one needs to buy canned chick peas when they are so easy to buy dried (in bulk), soak and cook, then freeze. The cooking liquid is aquafaba. I guess anyone who knows or cares about BPA already is doing their own. Many people simply don’t care.

    • Tara says

      I buy package free chickpeas (from bulk stores), store them in a glass jar, and use the brine from cooking those to make aquafaba. So it is possible to do without BPA.

  64. Bethany says

    I’ve been sick all day and this helped soothe my soul. I did not have all the ingredients, so I did the following:
    1/2 oatmeal 1/2 almond flour
    Baking powder, sea salt, organic sugar, aquafaba, vanilla, and drizzled with vegan chocolate syrup … Trying to figure out how to leave a picture … So tasty

  65. Bernadette says

    Thanks for a recipe that suggests using aquafaba. I knew you could reuse the liquid but never have anything I feel like making with it. Now I do. For people who cook dry chickpeas, you can also use the cooking liquid (but not the soaking liquid). Thanks also for the chia seed pudding and gado gado recipes. I am a new subscriber and these recipes add a bit of variety to my diet and also give me a good source of simple vegan recipes that I (being omnivore) can make for my vegan friends. Often vegan recipes require fancy ingredients I don’t have in my pantry, but I find that with yours, I always have everything on hand)!

  66. Lauren G says

    Would it work to use leftover almond pulp from making almond milk?? I’m desperately trying to find more ways to use up the pulp!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! I think that the pulp may be too pulpy for this recipe. If you give it a try though, let me know how it goes!

      • Hélène says


        I’ve tried with almond pulp, and this is really good! Very moist and tasty, I love it! My non-vegan colleagues do too haha.

        Thanks for the recipe, that’s a keeper!

      • Andres says

        I did exactly the same thing… Feels a bit watery in the inside but apart from that they’re delicious… Don’t know what the texture should be like… Could anyone tell how did their’s pan out ?

  67. Melissa @ So Much Yum says

    Holy gracious these look amazing! And an answer to my almond meal/flour cookie prayers! Have you tried the same recipe but with chia or flax eggs as the egg replacer? I’m totally down for some aquafaba action, but I’m just curious about the alternative(s)!

  68. Danette Elverum says

    Does anyone know if you can freeze aquafaba for future use?
    Love all the recipes! So many allergies in the family, I always look to your recipes first!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! If you don’t want to use all the aquafaba at once, you can freeze it! Pour into an ice cube tray and once completely frozen decant into a glass storage container and keep in the freezer. Good luck!

  69. Ms. Ainee C. Beland says

    I printed this recipe to add to my binder and to try when next we bake Chocolate chips cookies but we will not use coconut; don’t like it. I am still waiting for the cookbook request that I put on hold at library. I look forward to collecting and trying more of the minimalist recipes and thank you for sharing.

  70. Sandy says

    These look amazing! Has anyone tried them without the coconut or using a substitute for it? My husband is not a fan of coconut. And yes, Dana, you DO rock! Thanks for all you do.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Sandy! See my comment above, but I do think you could try using all almond meal or even oats. Good luck!

  71. Liz says

    These look delicious! Quick question about aquafaba. I’m trying to get a lot more minimalist in the kitchen and have stopped purchasing canned beans in favor of dried beans from the bulk bin. I think this is much better for the environment. However, I’m not sure if the leftover liquid from home-cooked chickpeas is the same as from canned. Can “homemade” aquafaba be used in recipes? Thanks so much, Dana!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Almond flour lends itself well to cookies, treats and baked goods that are best when fluffy. Almond meal is best suited for recipes that call for less than 1/2 cup of almond flour due to its overall heaviness. I would recommend doing half and half but if you want to try using all almond flour, that should work. If you try it out, let me know how it goes!

      • Carmella says

        I used all almond meal and it was very heavy and crumbly and didn’t look as pretty. Next time I’ll stick with what the pro says! Still quite a delicious little cookie!

  72. Laura G says

    Is there anything aquafaba can’t do?? LOL
    I have made these cookies by another vegan blogger but she uses veg oil, so I know how insanely good they are. Can’t wait to sub the oil for bean liquid now!
    Thank you so much for your recipe Dana, you ROCK!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Our go-to is Trader Joe’s but anywhere you can get canned chickpeas, you’ll find aquafaba in the can as well :D

  73. Trista says

    Ahh, I love aquafaba! I use it to make vegan meringues, which is so much fun because my boyfriend is allergic to eggs and had never tasted meringue before. (The two dozen that I made disappeared within half an hour. I think he straight inhaled them.) Related to that, here’s my question – does it matter if the brine came from a can of salted or unsalted chickpeas? In the case of the meringues, using salted chickpea brine gave them a distinct chickpea flavour; no salt and you taste nothing but delicious meringue. In this case, there are a lot more flavours going on, so I’m not sure that it would matter, but I thought I’d ask since you didn’t specify! (Also, I’m making these cookies this weekend, for sure.)

  74. Janet Butters says

    THESE ARE MY FAVORITE COOKIES EVER. I honestly had to make myself stop making them because it was becoming a weekly thing. Also, I’ve always made with a flax egg (because lazy) and had good results.


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Tala! 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!

      • Emily says

        I used oat flour instead of almond meal and they were still delicious! You may just want to add a little more liquid (either coconut oil or almond milk) to the mix as the oats make it a little drier.
        Hope this helps!
        E xx

  75. Sarah says

    Okay, I need to get in on this aquafaba business because these look freaking amazing. I’ve never seen a vegan cookie look so golden. Come to mama!

  76. Kristine says

    Hi, cookies looks so delicious. Can aquafaba (the brine / liquid in a can of chickpea) to change the usual egg or egg substitute? Thank you.