These vegan chocolate chip cookies are a one-bowl recipe that makes for a chewy gluten free cookie topped with flaky sea salt. In a word: Incredible!

Vegan chocolate chip cookies

Are you ready for the chewiest, salty sweet, delicious vegan chocolate chip cookies? These little guys come straight to you from our dear friends Jeanine and Jack of Love and Lemons and their new book Love and Lemons Everyday. They’re made all from whole food ingredients, are downright delicious, and made dirtying only one bowl. Oh and did we mention they’re naturally gluten-free chocolate chip cookies too? Everyone can enjoy these babies. Keep reading for the vegan cookies recipe and a bit more about the book!

Want another great chocolate chip cookie? Try our Oatmeal Chocolate Chip Cookies.

Love and Lemons Everyday

About the book: Love & Lemons Everyday

Jeanine and Jack at Love & Lemons are known for their beautiful, veggie-filled recipes and stunning design aesthetic. Their first book Love & Lemons was a huge hit, and this second book
Love and Lemons Everyday is impossibly even more beautiful and delicious! The pages are like reading a beautifully curated magazine, and each recipe sounds more deletable than the next. The book is 100% vegan and vegetarian, which fits well our mostly plant based diet. For veggie-lovers like ourselves, we could not recommend this cookbook more wholeheartedly! This vegan chocolate chip cookies recipe is a perfect example of the recipes in the book: it’s naturally vegan and gluten-free using whole foods and it tastes FANTASTIC.

Lucky for us, we get to be real life friends with Jack and Jeanine: they live close by in Chicago, and they’re a perfect stopping point for us on drives up to see my family in Minnesota. Larson has developed a huge thing for Jack, so he talks about Jack and Jeanine quite a bit these days! We’re absolutely thrilled to see this incredible duo launch Love and Lemons Everyday today!

Get it! Grab a copy of Love and Lemons Everyday.

Vegan chocolate chip cookies

How to make vegan chocolate chip cookies

Alright: let’s talk vegan chocolate chip cookies! Contrary to popular belief, dairy, all purpose flour, and eggs are not required to make a kickin cookie recipe. This recipe features almond flour: a flour made of finely ground almonds. Because it has no gluten it’s quite dense, but it makes for perfectly chewy vegan chocolate chip cookies that are also gluten free.

What else makes for vegan cookies? Here Jeanine uses a combination of coconut oil and almond butter for the fat instead of butter. And for the egg to hold it all together? A flax egg. If you eat vegan on the regular, you’ll know what a flax egg is already. If not, see the section below. Whisk together the dough for these cookies, add in the chocolate chips, and they’re ready to bake. What results are vegan chocolate chip cookies that are super chewy, salty sweet, and perfectly delicious. They’re a bit on the smaller side, which is perfect for our family since we love small-ish sweet treats to keep the serving size moderate.

These cookies are so wholesome and tasty, they’re perfect for an activity to make with kiddos! They’re one of top vegan recipes for kids. (Want more with almond flour? We’ve got 10 easy almond recipes for you to try.)


Vegan cookies

What is a flax egg?

A flax egg is a trick used in vegan desserts to function as a binder like an egg would. Instead of using an egg, ground flax seed is used instead. To make a flax egg, place 1 tablespoon ground flax seed in a bowl and whisk it together with 2 ½ tablespoons of water. Let it sit for 5 minutes, and it will gel up and thicken into the consistency of–you guessed it–an egg white! Then you can use it in vegan dessert recipes. It doesn’t always substitute perfectly in recipes if you’re trying to vegan-ize them, so you’ll have to play with this concept based on the recipe. But of course it works perfectly in this vegan cookies recipe!

We found flax seed at our local grocery store: we then used our high speed blender to grind the seeds. You could also use an old coffee grinder to do something like this (using an older one is helpful so you don’t have to clean it when you go to make coffee!).

Related: What’s the Difference Between a Vegan vs Vegetarian Diet?

vegan cookie recipe

Looking for vegan dessert recipes?

And that’s it: how to make vegan chocolate chip cookies! We hope you enjoy these: let us know in the comments below. If you’re looking for more vegan dessert recipes outside of these vegan cookies, here are a few of our favorites:

Vegan chocolate chip cookies

This vegan chocolate chip cookies recipe is…

Vegetarian, vegan, gluten-free, plant-based, and dairy-free.

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Vegan chocolate chip cookies

Vegan Chocolate Chip Cookies

  • Author: Sonja
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 16 cookies 1x


These vegan chocolate chip cookies are a one-bowl recipe that makes for a chewy gluten free cookie topped with flaky sea salt. In a word: Incredible!


  • 1 tablespoon ground flaxseed
  • 3 tablespoons water, plus more if necessary
  • 2 tablespoons refined coconut oil, softened but not melted
  • ½ cup brown sugar (or coconut sugar)
  • ¼ cup almond butter
  • 1 teaspoon vanilla extract
  • 2 cups almond flour
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ cup vegan semisweet chocolate chips
  • Flaky sea salt, for sprinkling


  1. Preheat the oven to 350F and line a baking sheet with parchment paper.
  2. In the bottom of a large bowl, whisk together the ground flaxseed and water and let thicken for 5 minutes.
  3. To the same bowl, add the coconut oil, sugar, almond butter, and vanilla. Whisk until well combined. Add the almond flour and sprinkle the baking soda and salt evenly over the mixture. Use a spatula or wooden spoon to stir until well combined, adding 1 to 2 tablespoons water if the mixture is too dry. Fold in the chocolate chips.
  4. Use a 2-tablespoon cookie scoop to scoop the dough onto the baking sheet. Press each ball down slightly and sprinkle with flaky sea salt, if using. Bake for 10 to 13 minutes or until the edges are just starting the brown.
  5. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.
  6. When the cookies are completely cool, they can be stored in an airtight container or frozen. (To reheat frozen cookies, bake in a 350F oven for 5 minutes or until warmed through.)


Reprinted with permission from Love and Lemons Everyday by Jeanine Donofrio and Jack Matthews

  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegan

Keywords: Vegan Chocolate Chip Cookies, Gluten Free Chocolate Chip Cookies

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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  1. I have made these several times and we enjoy them Very much! They are my go-to for a quick baked treat. I am wanted to share the love and hand them out in goodie bags to my family. Have you ever tried making them as bars? I am thinking I would double the recipe and bake for 18-20 minutes but I would appreciate any input. Thanks!

  2. These are SO GOOD. I have made other vegan cookies that are very enjoyable but None that compare to the ingredient list of these. They are soft, yet hold together and somehow offer a slight crunch. My whole family (including two kids; 8 & 4) love these cookies.

    I don’t change ONE SINGLE THING about this recipe (I use homemade brown sugar) and they turn out perfect every time.

    Can definitely, without a doubt, make these for company— even non-health nuts!