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 are by far the best cookies I have ever had. I added a little shredded coconut, pumping seeds along with 72% real cocoa chocolate chips. I used local honey and real maple syrup as the sweetener. I always double this recipe up as they go so fast in the house
I made these, only I used “special” butter instead of regular butter and 1/2 50% cocoa chips and 1/2 100% unsweetened chips with 5 drops of vanilla cream stevia in the chips before adding. I cooked them about 15 minutes at 350. They were great!
I made these cookies and almost ate the entire batch in one sitting. I did end up adding an extra cup of almond flour because it seemed to loose to form cookies. I also used all butter as I had run out of coconut oil. They were so good.
Has anyone tried using a sugar sub like stevia? If so, how much? Liquid or powder? What brand?
I used granulated erythritol! Swerve is a good brand, but the “now” brand is cheaper. If you mix 3/4 tsp of molasses with 1 cup of white erythritol (maybe 1/2 t with 3/4 cup so you don’t have any leftover from the recipe), you get a low carb brown sugar that is almost the same in taste as light brown sugar. You just mix it in with a fork until it’s all distributed.
For all those curious about the nutrition information, I have done all the math and finally figured it out:) Enjoy!
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
I just baked these today and followed your recipe. I did add 4 tablespoons of fiber powder and 2 tablespoons of ground flax seed and chia seed. They are incredibly delicious with great texture and flavor. My family loves them too. Actually, I am going to make another batch right now!!
Hi There!
Can I use Xylitol for coconut sugar? And Can I substitute ghee for butter?
I look forward to hearing from you!
Maria
Oh my goodness! These were AMAZING! I made the chia egg version and halved the recipe to test it out. I was a bit skeptical while making the dough, but man I was not disappointed with the end result at all. These just might be my go to recipe for chocolate chip cookies now! Thanks Erin!
How many carbs are in this cookie?
I have scoured this entire comment area and no one gets replies to this million dollar question. One answer was to just look it up on the my fitness pal.. still not exact. I want to know also.
Could I use Stevia instead of brown sugar or coconut sugar?
Hey! We’re you able to figure that out! ? Ive been searching forever through comments hoping someone has asked and answered
I’ve tried with stevia and found that they cookies don’t spread at all. They taste great, but they stay in the ball shape that you form the dough into. With swerve, however, they spread like they should!
OMG!!! Just made these and they are the best ever cookies I’ve had. The kiddos are finishing them even when they’re still just out of the oven. Am hiding some for my little one for sure.
Thank you, thank you so much for the recipe.
That is great! So glad the kids and you like them!
I tried this today making a few adjustments due to eating sugar-free and they were delicious! My hubby and my kids loved them! I hope it was ok, I linked to your recipe on my blog so others could come check them out! 🙂
I substituted the sugar with 3 tablespoons of Truvia as I’m on a low carb diet but really needed cookies!
Delish – and kids loved them too
Anybody know what the keto count is for this recipe, or at least a guess.
With the brown sugar too much! There 125 with the brown sugar alone. Hoping to find someone in the comments that has used Truvia.
I made these today following the recipe exactly as posted and they are a hit! My teenage boys love them too. Thank you for sharing your recipe! Will be using more of your items as I am having to stay away from a lot of grains.
So glad they turned out for you! 🙂
Do you know the nutritional information on these cookies? They taste wonderful and I want to make them for my father who is a diabetic.
Thank you.
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