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Vegan Almond Butter Chocolate Chip Cookies
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5 from 5 votes

Vegan Almond Butter Chocolate Chip Cookies

These vegan almond butter chocolate chip cookies are also oil-free and gluten-free. Made with just six ingredients (plus salt + water), you're likely to have all the ingredients on hand. They bake up crisp on the outside with soft, chewy, and super chocolaty interiors.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Cookies, Dessert
Keyword: oil-free, plant-based, vegan
Servings: 14 cookies
Author: Ashley Melillo | Blissful Basil


  • 1 cup natural almond butter*, thoroughly stirred before measuring
  • 1 cup coconut sugar**
  • ¼ cup filtered water
  • 1 ½ teaspoons vanilla extract
  • 1 cup oat flour (store-bought or homemade)
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • cup chocolate chips or chocolate chunks (or less to taste)


  • Preheat oven to 350F. Line two cookie sheets with parchment paper.
  • Add the almond butter and coconut sugar to a large mixing bowl, and use a hand mixer or stand mixer to cream together for 30 seconds on high. Add the water and vanilla extract and beat for another 20 seconds.
  • In a medium mixing bowl, whisk together the oat flour, baking soda, and sea salt. Slowly add the dry ingredients to the wet and beat until just incorporated. The dough will be oily.
  • Stir in chocolate chips.
  • Form into balls (about 2 tablespoons of dough—a cookie scoop works best for this because the dough is quite oily, but you can also use your hands), and transfer to the cookie sheets. Leave about two inches of space between each ball of dough.
  • Bake for 10 to 14 minutes, or until just turning golden brown on the bottom.
  • Let cool for 10 to 15 minutes on the pans. Then, transfer to a wire cooling rack to cool completely.
  • These cookies are best warm from the oven when their crispy exteriors are intact, but can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.


* Nut free option: These will work with sunflower butter, BUT please keep in mind that sunflower seeds/sunflower butter react with baking soda in a bizarre but natural way and your cookies can take on a green hue because of the reaction. It's not mold and they're totally safe to eat, but just FYI!
** I haven't tested these cookies using other types of sugar, but I'd imagine other types could work. If you're brave enough to give another type of sugar a try and have a moment to share your results, I'd love to hear how it works out (and will update the notes section here to inform others). Thank you!