Stack of chocolate chip cookies.

Almond Flour Cookies Without Eggs Recipe

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These almond flour cookies without eggs and are a sweet treat for vegetarians and omnivores. (Use dairy-free chocolate chips and they are perfect for vegans, too!) They are lightly sweetened with real sugar and chocolate chips.

Stack of chocolate chip cookies.

This almond flour cookie recipe is made with simple ingredients plus a little bit of sugar to add a touch of sweetness. With no milk, butter, or flour, it would be safe to sneak a bite or two of cookie dough while you are making them.


For this really easy gluten-free cookie recipe, you need the following ingredients:

  • 2 cups almond flour
  • ⅓ cup sugar
  • ¼ tsp sea salt
  • ⅓ cup water
  • 2 tbsp avocado oil or other vegetable oil
  • 1 tsp vanilla extract
  • ½ cup chocolate chips
Almond flour, sugar, chocolate chips, and salt.

How To Make Almond Flour Cookies

Before making the cookie dough, preheat your oven to 350° Fahrenheit.

Because these cookies are made without eggs, the dough comes together easily in a regular bowl – no stand mixer is needed. You start by combining all of the dry ingredients (almond flour, sugar, and salt) in a mixing bowl.

Add the wet ingredients – water, oil, and vanilla – to the dry ingredients.

Fold in the chocolate chips. Try to make sure that they are well distributed throughout the cookie dough.

Chocolate chip cookie dough batter.

Using a cookie scoop or large spoon, place cookie dough on a parchment-lined baking sheet. If you have a Silpat liner, that will work nicely, too.

Scoops of cookie dough on parchment paper.

Flatten the cookie dough mounds with your finger tips. If you moisten your fingers/hands with water, it will help keep the dough from sticking to you.

Baking Time

Bake the cookies for 25 – 30 minutes or until they are firm to the touch and around the edges. Allow them to cool completely on the baking sheet.

Chocolate chip cookies on a baking sheet.

Store the cookies in an airtight container. You can also store them in a zip-top freezer bag in the freezer for a month or two.

Woman's hand holding a chocolate chip cookie.


In place of water, you could use a milk alternative like almond milk. That being said, these cookies turn out great using simply water and in doing so, you not only cut out a common allergen but also save some calories.

Speaking of dairy allergies – if you or someone you know has a dairy allergy, or if someone is a vegan, use dairy-free chocolate chips like Enjoy Life Semi-Sweet Chocolate Chips.

I personally like using avocado oil. However, using regular vegetable oil should work well in this recipe, too.

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📖 Recipe

Stack of chocolate chip cookies.

Chocolate Chip Almond Cookies

Yield: 17
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

These sweet cookies are grain- and egg-free. You can easily make them dairy-free by using vegan chocolate chips.


  • 2 cups almond flour
  • ⅓ cup sugar
  • ¼ teaspoon sea salt
  • ⅓ cup water
  • 2 tablespoon avocado oil or other vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips


  1. Preheat oven to 350° Fahrenheit.
  2. In a large mixing bowl, combine the dry ingredients- almond flour, sugar, baking powder, and salt.
  3. Add water, oil, and vanilla to dry ingredients and mix well.
  4. Fold in chocolate chips to cookie dough.
  5. Scoop cookie dough onto parchment or Silpat lined baking sheet. Bake for 25 – 30 minutes or until the cookies are firm to the touch and around the edges. Allow cookies to cool on the baking sheet.
Nutrition Information:
Yield: 17 Serving Size: 1 grams
Amount Per Serving: Calories: 138Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 32mgCarbohydrates: 10gFiber: 2gSugar: 7gProtein: 3g

Nutritional information is for estimated serving sizes and is simply an estimation.

Stack of cookies and bottle of milk.

Be sure to come back and tell us how your cookies turned out!

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