clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vegan chocolate chip cookies on a baking sheet

Vegan Flourless Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: thebananadiaries
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 18 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


Easy and healthy flourless peanut butter chocolate chip cookies that are naturally vegan, gluten free, and made with pantry friendly ingredients! The easiest cookie recipe!



Recipe adapted from: Southern Living Magazine:

  • 1 cup creamy smooth peanut butter (make sure it’s drippy)
  • 2 flaxseed “eggs” (see notes section)
  • 1 cup coconut sugar (or cane sugar)
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 2/3 cup chocolate chips or chopped chocolate 


  1. In a medium bowl, combine the flaxseed with the water to create a flaxseed egg. 
  2. Once the flaxseed is set, fold in the peanut butter, coconut sugar, baking soda, vanilla extract, and sea salt, and mix the batter until everything is combined.
  3. Fold in the chocolate chips.
  4. Leave the dough in the bowl and place the bowl into the fridge to chill for 30 minutes. While the dough is chilling, preheat the oven to 350F and line a baking sheet with parchment paper.
  5. Remove the dough from the fridge and use a medium cookie scoop or your hand to form 1-1/2 tbsp-sized dough balls. Place about 2 inches apart on the baking sheet to ensure that they spread without touching.
  6. Place the baking sheet into the oven and bake for 15 minutes, or until the edges and almost all of the middle is set.
  7. Remove from the oven and allow the cookies to set for 10 minutes. Because they are flourless, they’ll need a few moments to fully set.
  8. Remove from the baking sheet and serve.


For 1 flaxseed egg, combine 1 tbsp of ground flaxseed with 2-3 tbsp of water. Use the extra third tablespoon of water if the flaxseed is more dry than wet.


  • Serving Size: 1 cookie
  • Calories: 157
  • Sugar: 12.2 g
  • Sodium: 69.4 mg
  • Fat: 10 g
  • Saturated Fat: 2.7 g
  • Carbohydrates: 15.9 g
  • Fiber: 2 g
  • Protein: 3.9 g
  • Cholesterol: 0 mg