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!
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.
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.
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!
Original photo from 2012!
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!
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!
Almond Flour Chocolate Chip Cookies {Grain-Free}
Video
Ingredients
- 1/2 cup (113g) butter softened
- 1/4 cup (56g) coconut oil
- 3/4 cup (160g) brown sugar or coconut sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 cups (300g) blanched almond flour
- 1 1/4 cups (213g) chocolate chips of choice
- 2/3 cup (87g) toasted walnuts optional
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.
Interested in the nutrition content…
Serving size: 1 cookie
Calories: 235
Calories from Fat: 164
Total Fat: 18g
Saturated Fat: 7g
Trans Fat: Og
Cholesterol: 23mg
Sodium: 108mg
Potassium: 86mg
Total Carbs: 17g
Dietary Fiber: 1g
Sugars: 13g
Protein: 4g
My cookies don’t even spread, period! Hardly bake too… pulled out of oven cuz ball of dough darkening so I flattened with spatula
I did place dough in fridge before baking but only recipe difference is used 1 cup coconut flour with 2 cups almond flour… thoughts?
Coconut flour is very different than almond flour. It absorbs a lot more moisture and would make the cookies dry. I would try following the recipe as written!
Made these with honey instead of the sugar and they came out delicious! Not as crunchy as id like though, definitely very soft and fluffy. I cut the recipe in half, took out the coconut oil and reduced the temp by 25 degrees. Only used 1/4 cup of honey. Hope this helps for anyone avoiding the sugar!
Great to know! Using cane sugar does help this hold up and have a more crisp texture, but good to know!
Hello, I just finished baking these and they taste AMAZING but they look horrible! lol They are flat as a pancake. I followed the recipe to a tee accept for the parchment paper. I do not have any. They are not sticking to the pan they are just flattening out A LOT and they fall apart really easy.
How can I adjust the recipe to get a fluffier cookie? More Almond flour?
Thanks!
If you use the app “My Fitness Pal” you can get all nutrient values you need. I made these with Lily’s dark chocolate chips and Truvia brown sugar blend, but also did values for coconut sugar.
W/Coconut sugar: Calories 120, Fat 11.2 g, Net Carbs 10.4g coconut sugar, Protein 2.7g
W/Truvia Brown Sugar Blend: Calories 108, Fat 11.2g, Net Carbs 5.9g, Protein 2.7g
Hope this helps
Does anyone know the nutrition facts for these cookies? How much carbohydrates & sugar per cookie?
Serving size: 1 cookie
Calories: 235
Calories from Fat: 164
Total Fat: 18g
Saturated Fat: 7g
Trans Fat: Og
Cholesterol: 23mg
Sodium: 108mg
Potassium: 86mg
Total Carbs: 17g
Dietary Fiber: 1g
Sugars: 13g
Protein: 4g
Do you have any idea how many carbs would be in each cookie? I’m just curious. I am diabetic trying out almond flour for the first time. Thank you so much! 🙂
I made these *almost* exactly as written (we’re dairy free so we used soy-free Earth Balance sticks and about a Tablespoon or 2 of Spectrum shortening to make up the rest of the coconut oil when I ran out). They were very yummy! Incredibly filling though! I think all the fat in the almond flour plus the coconut oil and “butter” just makes for a heavy cookie. I cooked them until they were completely golden brown and even a hair longer…. cheery middles weren’t my jam with this cookie. Anyway, thanks for the recipe! I’m sure we’ll be making these again!
*chewy middles
Want to try these cookies
How could I incorporate peanut butter into this recipe?
I would recommend another cookie recipe if you want to make peanut butter cookies. My Flourless Almond Butter Oatmeal Cookies could easily be made with peanut butter!
OK. I was actually looking for a peanut butter chocolate chip cookie
These are the best!! I replaced the vanilla with almond extract and they’re even better…if you’re not sure, please just try! I promise they won’t disappoint.
Abby I made the Almond Flour chocolate chip cookies and I am a real stickler on my chocolate chip cookies but since switching over to eating healthy my daughter sent me this recipe and I tried today. They are absolutely delicious and very moist. I have one question. I was not able to find any of the Nutritional information. I followed the recipe exactly and used coconut sugar instead of brown sugar. This would be helpful if you could supply this info. Thanks for a great recipe and look forward to trying others you’ve shared. Kathy
Kathy, I used brown sugar (Trader Joe’s to be exact) instead of coconut sugar. So if you want the exact nutrition info, then subtract out the brown sugar nutrition information and add in the coconut sugar nutrition information. Hope this helps:)
Serving size: 1 cookie
Calories: 235
Calories from Fat: 164
Total Fat: 18g
Saturated Fat: 7g
Trans Fat: Og
Cholesterol: 23mg
Sodium: 108mg
Potassium: 86mg
Total Carbs: 17g
Dietary Fiber: 1g
Sugars: 13g
Protein: 4g
These made up perfectly! I added pecans since I did not have walnuts. Used Truvia brown sugar. Picky husband approved!
Thanks for the great recipe!
Anyone have nutrional in these?
Can you use Monk Fruit instead of sugar, if so what would the amount be?
These are wonderful. I made several changes on my second round, though, after the first batch came out a little too gooey and sweet for my personal liking. Since almonds are naturally sweet and oily, I cut the amount of butter by 1/3 and substituted 1/4 c. Cary’s sugar-free maple syrup instead of the brown sugar. Perfect texture and taste, especially when you use dark chocolate chips. Yum!