Almond Flour Chocolate Chip Cookies

Almond flour and non-dairy chocolate chips give this cookie a twist to the traditional. Great to give as a gift for your next cookie exchange.

chocolate chip cookies


  • 3 cups (285 g) almond flour
  • ⅓ cup (85 g) coconut flour
  • 2 teaspoons baking powder
  • ½ cup (120 ml) maple syrup
  • ½ cup (120 ml) coconut oil
  • ½ cup (120 ml) Applesauce
  • ½ cup (180 g) non-dairy chocolate chips


  1. Preheat oven to 350°F (175°C). Line two sheet trays with parchment paper and set aside. Fit the Food Processor with the Multi-Use Blade.
  2. Place the almond flour, coconut flours and baking powder into the Vitamix container and secure the lid. Pulse 6-8 times to incorporate. Remove the lid and add the maple syrup, coconut oil and applesauce. Secure the lid. Start the machine and process for 30-35 seconds.
  3. Remove the lid and the multi-use blade. Add the chocolate chips to the batter, scraping down the sides and incorporating the chips into the dough. Scoop 1½ ounce dough balls onto the prepared sheet tray and flatten to about 3" thick.
  4. Place in preheated oven and bake for 12-15 minutes. Cool for approximately 10 minutes and serve warm.

Chef's Notes

  • This vegan and gluten free chocolate chip cookie is lower in added sugar and higher in protein and fiber than its traditional counterpart, and still packs a ton of yummy flavor.
  • The cookie will not spread out like a traditional cookie, if you would like a thinner cookie flatten them more before baking.
  • This dough freezes well and is great to be given as a great holiday gift.