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Chocolate Chunk Cookies

Ooey, gooey, and rich! I present to you my Chocolate Chunk Cookie recipe that is totally free of Dairy, Eggs, & Gluten! My not-so-secret ingredient, almond butter, adds a nutty richness that make these cookies one of a kind! A tiny bit of cinnamon for warmth, a little coarse salt on top, and you've got yourself the perfect cookie!

Yields: 24 Cookies

Difficulty: Easy



Other Eats By Eli Cookies to Check Out!:

  • GF Vegan Almond Nutter Butters

  • GF & Vegan Cut-Out Sugar Cookies + Royal Icing

  • Vegan & GF Almond Twix Bars

  • Matcha-Tahini Tortoise Cookies

  • Magic Rainbow Sugar Cookies

  • Marzipan Linzer Cookies



  • 1/2 c vegan butter, softened

  • 6 tbsps granulated sugar

  • 6 tbsps brown sugar

  • 1 tsp vanilla

  • 1 1/2 c King's/Bob's flour

  • 1/4 tsp baking soda

  • 1/4 cup plant milk (I use soy)

  • 2 tbsps Almond Butter

  • 3/4 cup chocolate chunks/morsels (Enjoy Life)

  • 1/4 tsp cinnamon

  • ~1 tsp coarse salt to top



  1. Combine your flour, baking soda, and chocolate chunks.

  2. In a medium sized bowl, whip your butter, sugar, & brown sugar

  3. Add your almond butter and vanilla and whip again.

  4. With a spatula, mix about half of your dry ingredients into your butter mixture.

  5. Add your milk and the rest of your flour and mix until thoroughly combined and a dough is formed.

  6. Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment.

  7. Measure 1 tbsp sized balls of dough onto your baking sheet, spacing them out ~2 inches.

  8. Sprinkle a little coarse salt over each one and bake them at 350 for 13-15 minutes. Let cool and serve warm!


Feel free to comment below or reach me on Instagram if you have any questions, if you have made this recipe, and if so, what you thoughts were! Best wishes!

- Eli

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