UPDATE 8/2017 – 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, but if you don’t see an answer you’re looking for leave a comment and I’ll respond. 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!
Can this 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.
Can I use all coconut oil?
These cookies tend to spread too much when you use all coconut oil. For a dairy-free substitute I recommend Earth Balance Buttery Sticks in place of the butter.
Can I use coconut flour?
No – coconut flour has very different properties than almond flour. It won’t work in this recipe unfortunately!
An all-time favorite recipe! Crispy on the outside, soft on the inside and slightly buttery.
- 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 (see note below)
- 1 1/4 cups chocolate chips of choice
- 2/3 cup toasted walnuts (optional)
- 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.
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.
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