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.
I’ve baked these twice now, and I absolutely love them! They really curve my sweet cravings and are great for a nursing or pumping snack. Only 2 questions:how long can these keep in a plastic baggy on the counter, and how long do they last frozen after baking? I used all the dough and now I’m left with all thess cookies!
Lots of comments about cookies not spreading ! Mine didn’t either . I hate cookies that turn out in lump, ingredients expensive … probably won’t do these again.
I followed the recipe just as you wrote it with the exception that I used mini chocolate chips. I absolutely loved them as well as my two grandsons. I am making myself sick cuz I can’t stop eating them. Thanks for the fabulous recipe.
Does this recipe work with almond meal that was produced as a result of making almond milk?
I read somewhere that almond meal made from just processing raw almonds, and almond meal made from almond milk is different.
If I do not have coconut or brown sugar, could I sub it for stevia? If so how much should I use? I’m SOOO excited to try this recipe 🙂
Do you happen to know the nutritional value?
Hello! I just made your almond flour choc. chip cookies–my family is going nuts over them! One of my kids is gluten free, but my husband and I are low carb/keto. Might you possibly know the carb value of a cookie?
What is the nutritional info for this recipe?
Not going to lie, this recipe has made going KETO bearable. The cookies are amazing! I exchanged the brown sugar for 3/4 C “Swerve” and 3/4 TBS Molasses and they are PERFECT!!
I’m keto as well and I did the same thing with the swerve and molasses! I love the taste of brown sugar, and this tastes just as yummy. What kind of almond flour did you use? My cookies were yummy but did not spread at all. You had awesome results, so I’m curious what you used.
Just did this recipie and it did not come out anything like this ,did didn’t grow nor move they are way soft and don’t taste much they don’t even look pretty I even had to flat them so they could cook from the inside cause they came out crumble
Made these to share with Friends yesterday & got RAVE REVIEWS!! This recipe is definitely a KEEPER!! I added ~3/4 c of toasted coconut YUMMM
THANKS SO MUCH for this amazing recipe!!
What are the nutrition facts for these cookies
How do you store the cookies after baking without them getting overly moist?
They will soften a little no matter what if you don’t eat them right out of the oven. I actually love freezing them and eating them straight out of the freezer!
How many carbs do these have?
Thanks in advance!
How many carbs does each cookie have please?