• Super Doughy Vegan Chocolate Chip Cookies (grain-free)

    Super Doughy Vegan Chocolate Chip Cookies (grain-free)

    Super Doughy Vegan Chocolate Chip Cookies that are grain free, gluten free and so easy!Super Doughy Vegan Chocolate Chip Cookies (grain-free)

    Back in December I hosted a healthy holiday baking class in NYC. It was seriously so much fun to hang out with some of you guys and bake together. About 40 people were there and we made cookies, truffles, chatted and ate all these Chocolate Chip Cookies.

    It still is mind boggling to me that I even “taught” a baking class. With no background in the baking, cooking or nutrition fields, it is definitely not something I would have expected ever doing. But I cannot wait to plan some more interactive events and classes with everyone. Hopefully more to come this year in NYC and even in other cities over the country.

    It is on my bucket list with J to travel as much as we can to places we haven’t been before. Chicago, Boulder, Hawaii, etc. Places in the USA. It is crazy to me I traveled all over Europe, vacationed at a handful of islands, yet haven’t been to the central part of the country.. insane! How cool would it be to bake with you guys anywhere we go?

    At the NYC class, we made these Super Doughy Vegan Chocolate Chip Cookies and they were a hit. I promised I would share them on the blog afterwards so anyone can enjoy them forever, even after the class. And that way, everyone can make them too.

    Super Doughy Vegan Chocolate Chip Cookies (grain-free)Super Doughy Vegan Chocolate Chip Cookies (grain-free)

    They are vegan, gluten and grain-free and so so simple to make. Theses cookies are the ultimate milk and cookie “cookie” and they melt in your mouth when you eat them fresh out of the oven. You also need minimal patience for these cookies because they take less than 25 minutes start to finish. It doesn’t get better than that.


    almond flour (do not recommend a sub)

    coconut flour (do not recommend a sub)

    baking powder

    almond butter (can use any nut butter you’d like)

    coconut oil (get liquid coconut oil, it is a game changer)

    maple syrup (or honey)

    vanilla extract

    your favorite dark chocolate chips or chunks

    The only pain in the tush part about this recipe is having to chill the dough in the fridge. But it only takes 10 minutes and it really is crucial. It helps the cookies form and stay together when baking. Luckily they only take 10 minutes to bake, so you will be eating cookies in no time.


    • If you want these cookies to be doughy (how I like them) bake for 10 minutes or less
    • If you want these cookies to be on the crispier side, bake for about 12 minutes (how my parents like them)
    • I do not recommend subbing any flours here, use the exact measurements of almond and coconut flour listed below
    • These taste really good frozen BTW 😉

    Super Doughy Vegan Chocolate Chip Cookies (grain-free)


    Super Doughy Vegan Chocolate Chip Cookies (grain-free)

    Super Doughy Vegan Chocolate Chip Cookies (grain-free)

    5 from 2 reviews

    • Author: rachel mansfield
    • Prep Time: 15 mins
    • Cook Time: 10 mins
    • Total Time: 25 mins
    • Yield: About 9 cookies 1x
    • Category: vegan, grain free, gluten free
    • Cuisine: dessert


    • Dry ingredients:
    • 1 and ⅓ cup almond flour
    • 3 tablespoons coconut flour
    • 3/4 teaspoon baking powder
    • Wet ingredients:
    • ⅓ cup creamy almond butter
    • 2 tablespoons of coconut oil, melted and cooled
    • ¼ cup + 2 tablespoons maple syrup
    • ½ teaspoon vanilla
    • Mix-in’s:
    • ⅓ cup dark chocolate chips


    1. Preheat oven to 350 degrees
    2. In a medium bowl, stir together almond flour, coconut flour and baking powder and set aside
    3. In another medium bowl, mix together almond butter, coconut oil​, ​maple syrup
    4. Add wet ingredients and dry and mix again until well combined
    5. Line a baking tray with parchment paper and grease lightly with coconut oil
    6. Form into cookies (about 2 tablespoons each)
    7. Pop in fridge for 10 minutes
    8. Bake in oven for 10-12 minutes or until golden brown
    9. *Will stay good for 5-7 days or freeze for longer!

     xx, Rach

    Super Doughy Vegan Chocolate Chip Cookies (grain-free)

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  • Reply Emily January 17, 2017 at 10:38 am

    Those cookies were making me hungry when you were making them for that baking class; super doughy sounds super good! 🙂 What an incredible blessing for you to be able to make all those cookies for all your friends! 🙂

  • Reply marti @fitwithheart January 19, 2017 at 6:49 pm

    THESE LOOK AMAZING! i know what i’ll be doing this weekend!

    • Reply Rachel January 21, 2017 at 4:29 pm

      yay hope you love! xx

  • Reply Terhi January 21, 2017 at 2:05 am

    Thank you Rachel for yet again a super delicious recipe. Tried and tested it, so easy and so good 🙂

    Hope you have a great weekend!

    And greetings from Finland!

    • Reply Rachel January 21, 2017 at 4:30 pm

      yay thank you so much! xx

  • Reply Laura January 22, 2017 at 10:44 am

    Hey Rachel! Does peanut butter work as a substitute for these cookies or does it have to be almond butter? 🙂

    • Reply Rachel January 22, 2017 at 4:40 pm

      PB will work! xx

  • Reply Lauren January 22, 2017 at 11:00 am

    YESSSSSS! Come to Chicago, you’d love it!

    • Reply Rachel January 22, 2017 at 4:40 pm

      umm would LOVE to! 🙂

  • Reply Sarah January 22, 2017 at 1:56 pm

    So good! I followed the recipe exactly (with the exception of swapping maple syrup for honey) and baked for 10 minutes. While still delicious, mine turned out a little dry. Do you have any suggestions for making them a bit more gooey/moist next time around?

    • Reply Rachel January 22, 2017 at 4:39 pm

      hi sarah! how odd, i have only made these with maple syrup so perhaps the honey consistency is a bit too thick compared to maple syrup. next time use maple syrup instead or if you still use honey, bake for 8 minutes instead! xx

  • Reply Ali February 9, 2017 at 10:39 pm

    Can you use all coconut flour?

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  • Reply Meg February 28, 2017 at 10:07 am

    Hi! What can I sub for coconut flour?

    • Reply Rachel March 1, 2017 at 1:36 pm

      i dont reco any subs but just add a little more almond flour and see if that works

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  • Reply Caitlin P June 21, 2017 at 2:40 pm

    Hot outta the oven! I added 2 tbsp cacao powder, reduced the maple syrup by 2 tbsp, and left the chocolate chips out! I left them in ball form not cookie form but hey, I don’t discriminate! HahaYASSS!

  • Reply Jen August 14, 2017 at 10:57 pm

    I followed your recipe exactly…and well, mine stayed in the form of a ball 😳 Any idea why this might have happened?!

  • Reply Jen August 14, 2017 at 11:00 pm

    So I followed your recipe exactly and formed them into 2 tablespoon balls and after 11 minutes they were STILL in the ball form! The only thing I could think of was that I used super fine almond flour? Any ideas?!

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  • Reply Rachel June 18, 2019 at 7:26 pm

    Can I sub almond meal for almond flour?

    • Reply Rachel June 18, 2019 at 8:15 pm

      I have only used a finer almond flour for this. almond meal may work but they may be a bit grainy!

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