These vegan, gluten-free almond flour cookies may be short on ingredients, but they're tall on flavor. You'll love how these easy vegan cookies come together...and how quickly they disappear!
Preheat oven to 350°F/175°C. Line two cookie sheets with parchment paper.
Mix together the almond flour, nut butter, flax egg, and maple syrup. Add optional vanilla extract if using. Stir to combine.
Fold in the chocolate chips and stir to combine.
Use a cookie dough dispenser to drop dough on prepared cookie sheets, leaving about 1" of space between them. Bake for 10 to 12 minutes, until golden brown.
Remove from the oven and allow to cool for a minute on the cookie sheet before transferring to a wire rack to cool completely.
Store in an airtight container. Will last about a week in the fridge, or up to 3 months in a freezer.