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.
These were amazing!! I also made a batch with macadamia nuts and white chocolate chips.
Yum! That sounds like a delicious variation!
Does anybody have the calorie info for these? I entered ingredients into My Fitness Pal (I used stevia instead of brown sugar) and it says it’s about 300 calories per serving.. but how much is a serving!? I wanna eat them all!
I made these last night. Will definitely leave out the coconut oil next time. I didn’t realize how overpowering it could be. I’m not a big coconut fan. Other than that the cookies are amazing! I’d never guess they were gluten free.
Also I was trying to limit the sugar so I used splenda broen sugar blend. Be careful with this as there is a conversion chart. I almost used 3x too much because I thought it was cup for cup.
My god to recipe. My husband and I love these cookies. Healthy and delicious.
Somehow, I’ve managed to butcher these cookies…they’ve come out soft and falling apart. Was I really meant to put in 1/4 cup of coconut oil? Mine was in solid form (the weather is cooling down for autumn here in NZ). It seems to be a lot and my mushy cookies seemed to have a strong coconut oil taste. Any thoughts? My coeliac 5 year old thinks it’s pretty good, but then choc chips will fix anything in his world!!
My sixteen daughter made these for our family and we loved them!
I’m so glad! Thanks Peggy!
Does anyone know the nutritional facts? I subbed a sugar replacement for the brown sugar and they still came out amazing!!
Which sugar substitute did you use? And how much please
I have made these twice! Greaatttt cookies both times. I am going to make them tonight for my co workers !!TY!!!!
Just made these. Only had two and a half cups of almond flour so the other half I used coconut flour. Only one cup of chips and used sliced almonds. Best clean dessert cookie I’ve tried so far!
I was recently diagnosed with gestational diabetes and was looking for a lower carb/low sugar recipe for when I really needed a treat. This was just what the doctor ordered! I substituted Swerve sugar substitute instead of regular or brown sugar and used extra dark chocolate chips to keep the sugar count down. With these changes they were much less sweet than traditional cookies, but they were still delicious and satisfied my craving. Even better, I took my blood sugar level an hour later and it was well within normal range. Thank you for sharing!!!
I just made these and they were delicious. I did change the flour combo to 2 cups Almond and 1 cup Coconut. They definitely satisfied my sweet tooth.
How can I alter this to diabetic-friendly? I tried coconut sugar in another recipe – and my blood sugar soared to 233!
I made these as follows with the exception of chic zero cut chocolate pieces and some regular toll house chips. The first one was one big thinner cookie and the rest normal made using a level tablespoon. The thinner cookie was actually much better. Thank you for sharing this recipe.
These are legit!! I am a chocolate chip cookie every night person and I could not believe how similar these are to the conventional chocolate chip cookie. Awesome awesome recipe.
Should I change any bake time if I leave the walnuts outs and swap brown sugar with Stevia
Did you use stevia? If so how were they. I’m planning to try monk fruit next time.