The BEST Almond Flour Chocolate Chip Cookies – An all-time FAVORITE recipe! Crispy edges on the outside, soft on the inside and slightly buttery.

Hundreds of reviewers agree these cookies are the most delicious almond flour cookie recipe around! This tried-and-true recipe was originally published in 2012 and is one of my #1 recipes today!

3 baked almond flour cookies on white plate
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

UPDATE 5/2022 –  These cookies continue to be the most popular recipe on my blog as well as at my house! Many questions on substitutions have been answered in the comments. These cookies will satisfy any chocolate chip cookie craving you have!

We love keeping them in the freezer and eating them cold straight out of the freezer. Great to have around when you’re craving something sweet!

I have attempted several almond flour chocolate chip cookies and finally found a winner! These cookies are slightly crispy on the outside and moist and soft on the inside.

My friends and family loved these! With this recipe you can easily switch up the chocolate chips and nuts to your preferences.

For more almond flour baked goods try these almond flour sugar cookies, almond flour snickerdoodles or almond flour blondies. You also might like these almond butter cookies!

Almond flour chocolate chip cookies on baking sheet lined with parchment paper

Chocolate chip cookies really are one of life’s simple pleasures. Few things are more comforting than a warm, freshly-baked cookie with a glass of cold milk.

Storage Instructions

Once baked, these cookies can be stored in an airtight container at room temperature for up to 3 days.

Make-Ahead/Freezer Instructions

As with many other cookie recipes, I usually make a batch of dough, then bake half and freeze the other half.

When you want a cookie, just bake the frozen dough by adding 2-4 minutes onto the cook time. These are perfect to have on hand for those nights when you just need a little something sweet!

close up shot of almond flour chocolate chip cookie

Recipe FAQ

Can these cookies be made with coconut sugar?

Yes! These cookies work great with coconut sugar! Several people in the comments have also had success with sugar substitutes and honey. I haven’t tried these so I can’t say for sure.

What kind of almond flour should I use? 

There are 2 kinds of almond flour – blanched almond flour and almond meal. These cookies are flexible in that you can use either one. This isn’t always the case, but for this recipe blanched almond flour or almond meal will work great. I prefer blanched almond flour. Lately I’ve been buying it at Costco.

What can I substitute for the coconut oil?

I recommend using more butter in place of the coconut oil. Vegetable oil doesn’t have the same properties as coconut oil and the cookies won’t have the proper texture.

What can I use in place of butter?

I recommend using organic palm shortening in place of butter. Shortening is a dairy-free option that will give the cookies the needed structure and texture.

Original photo from 2012!

stack of almond flour cookies on red and white dish towel

I hope you like these almond flour chocolate chip cookies as much as we do! If you try this recipe be sure to leave me a comment/rating below!

three chocolate chip cookies on a white plate
4.96 from 663 votes

Almond Flour Chocolate Chip Cookies {Grain-Free}

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24 servings
The Best Almond Flour chocolate Chip Cookies – An all-time FAVORITE recipe! Crispy on the outside, soft on the inside and slightly buttery.

Video

Ingredients

  • 1/2 cup butter softened
  • 1/4 cup coconut oil
  • 3/4 cup brown sugar or coconut sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups blanched almond flour
  • 1 1/4 cups chocolate chips of choice
  • 2/3 cup toasted walnuts optional
Save this recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Instructions 

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • In the bowl of a stand mixer, cream together the butter, coconut oil, and brown sugar. Add the vanilla and eggs, mixing until incorporated.
  • Mix in the baking soda and salt. Add the almond flour, 1 cup at a time, beating well after each addition. Fold in the chocolate chips and walnuts with a wooden spoon.
  • Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 11-13 minutes, or until golden brown around edges. Cool and enjoy! These cookies are best enjoyed the day they are baked.

Notes

You can use almond meal in place of blanched almond flour for this recipe with great results.
You can refrigerate the dough prior to baking for 30 minutes to prevent the cookies from spreading too much.

Nutrition

Calories: 223kcal | Carbohydrates: 14g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 126mg | Potassium: 19mg | Fiber: 1g | Sugar: 9g | Vitamin A: 160IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 0.8mg

This post may contain affiliate links. Please read our disclosure policy.

Categories: , , , , , , , ,

Hi, I'm Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I'm here to share my tried-and-true recipes with you!

You may also like

image for website to buy cookies cookbook

Comments

  1. I’m a chocolate cookie connoisseur. I had some almond flour on hand and thought of something sweet to make with it. I found your recipe and thought I’ll give it a try. I like it! The cookie came out soft and with just enough sweetness, although I added the entire bag of chocolate chips instead of 1 1/4 cup. Letting the dough sit in the refrigerator for a while really helped.
    Your recipe will remain in my recipe box. Thank you!

    1. That’s so good to hear, Helene! Thanks for taking the time to comment – it means a lot!

    1. Hi Paige, we’re sorry you had this experience. We tested the FAQs from both a mobile device and computer. Both seem to be working correctly now. It may have just been a temporary glitch.

  2. Hello, can I keep the dough few days in the refrigerator before I cook them. I substituted
    The eggs with applesauce, and the butter with vegan butter, because my visitors are vegan.
    Thank you
    Et

    1. Hi Et, if waiting a few days to bake the cookies, we would recommend freezing the dough. When you are ready to bake the, you can bake the frozen dough by adding 2-4 minutes onto the cook time. We hope this helps!

    1. Hi there, other readers have shared that they’ve used egg replacements like chia, flax, or aquafaba for these cookies with positive results. Thank you for your question!

    1. Absolutely, Monica! They’re even delish eating them directly out of the freezer while they’re still cold. Thanks for your question!

  3. I want to bake just a few cookies at a time. What is the best way to store these between baking? Freeze uncooked cookies, refrigerate dough, bake and freeze cookies?

    1. Hi Joy, you can freeze the dough and then bake the frozen cookies when you’re ready for a few. You’ll just need to add 2-4 minutes to the baking time when baking frozen dough. Enjoy!

  4. I substituted one cup of the almond flour with a cup of coconut flour. The cookies didn’t spread at all! I re-checked everything else, and it was correct. Wonder if it was just that coconut flour substitute. Still taste good. Going to sprinkle powdered sugar on them and call them snowballs.

    1. Hi Susanna, we generally don’t recommend coconut flour for many recipes. Changing out the almond flour could definitely impact texture and how much they spread. We love your positive attitude turning them into snowballs with powdered sugar!

  5. 5 stars
    My daughter needed to start a GF diet. She loves to bake. These are now her go to cookies! She just recently made them for a group get together, and they loved them. (She didn’t even tell them they were almond flour til after they said they were so good!) So glad we found this recipe. I do need to bake them just a little longer than recipe states.. more like 15-18. But maybe I just make them bigger.

  6. These are so good! I was wondering if anyone can tell me the serving size for the nutrition facts?

    1. Hi Bonnie, this recipe typically makes 24 servings and the nutrition facts are for 1 cookie. We’re so glad you enjoyed the cookies!

  7. 5 stars
    I’m Keto, and I substituted the sugar for monk fruit, and they turned out delicious. This recipe is the best I have tried! So glad I found this recipe. I definitely recommend!

    1. 5 stars
      Love this recipe. It is a go too! For future reference, is it possible to substitute normal flour for almond flour?

      1. Hi Kayla, we think that would work fine. If you decide to give it a try with regular flour, we’d love to hear how it goes! Thanks for reviewing this recipe!

  8. 5 stars
    I made these and I was surprised at how good these were! I substitued ghee fo the butter, as I wanted to use mine up. These baked well, browned well and looked like a regular chocolate chip cookie. Yummy and delicious! Thank you for a easy and great GF chocolate chip recipe.

        1. 5 stars
          They were absolutely amazing Christie! So good that I am starting a new batch right now! Hahaha.. Thank you so much! Have a lovely Sunday!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating