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.
Love these cookies and my son loves to make them 🙂 Thanks so much!
I followed the recipe but mine did not turn out like your pictures or description at all. I made a double batch & used coconut sugar…does that drastically change the flavor & consistency?
Any advice would be appreciated. I miss chocolate chip cookies. !
Can we use swerve or Stevie instead of sugar?
i really loved these but they made me feel really sick in the gut any idea why maybe all the oil they were really oily
Does anyone know how many carbs per cookie? I made mine with organic coconut sugar and Lily’s chocolate chips I got at a health food store. No sugar.
Just made these and omg! They’re amazing! Searched hours for recipes and this is def a saver! My husband has a sweet tooth like no other and turned his nose up at the thought of a healthy alternative. He demolished them 🙂 thanks for the recipe! Freezing my leftover dough now!
Just tried these. I put in just 1cup of sugar instead of 1.5cups because I don’t eat sweets that often and they still turned out great! Thank you!
These are amazing! Soft & chewy, nutty flavor… Yum
These are my go to cookies. I use coconut sugar. My family loves them.
Hi!
I love baking with pure maple syrup my family makes, do you think that would work instead of the brown sugar?
Thanks!
I made these using sugar free chocolate chips, Swerve in lieu of sugar, and 1.5 cups of mac nuts instead of walnuts. They turned out delicious and now with only 2 net carbs per cookie 🙂
When I made these the first time, they did not spread out at all or look anything like the ones in your photos. They stayed in the little balls that I put them on the cookie sheet as. However, they were yummy–just not as thin and crispy as I was hoping for. I made them again hoping I just measured something wrong, but they did the exact same thing! I’m wondering if it’s the type of almond flour. I saw that a couple other people have had the same issue…any tips?
I just made these, but subbed most of the brown sugar with monk fruit brown sugar ( I used 1/2 cup of monk fruit brown and 1/4 cup of real brown sugar). They are still warm, but came out very fluffy-almost cake like. I was hoping for a crispier cookie, but so far they taste good. Letting the others cool to see if they harden a little.
How many carbs are in each cookie?
I used almond meal the first time and blanched almond flour the second time and I liked the second batch much better. Thank you!