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.
What is the carb count per cookie?
This looks/sounds delicious!! Any idea what the calories/carbs are?
I made molasses cookies for my family yesterday, but I was looking for a low carb recipe for my husband and I. I made these cookies but omitted the choc chips, added 1 tbsp molasses,2 t ground ginger,3/4 t ground cinnamon,1/2 t ground cloves & used 5 T THM gentle sweet (erythritol, xylitol & stevia blend)
These were much better when chilled after baking. Yum!
Could you use Stevia or Erythritol in place of the brown sugar?
Do you know the nutritional amounts? Per cookie
Can I do half oatmeal and half almond flour? And also can it be all butter?
I made these and they didn’t spread AT ALL. I followed the recipe using coconut sugar instead of brown and using almond meal. Not sure what went wrong. I want to attempt them again, should I use more oil to try and help them spread?
Use a fork?
It’s not really a question of using a fork to spread them. What is disconcerting is that after following exactly, NO SUBSTITUTES, the dough looks like little pebbles. Is there something I can add to make them smooth?
Very good! I am diabetic so I used the Splenda/brown sugar mix, sugar free chocolate chips and I toasted some unsweetened coconut flakes to throw in the batch. Perfect!
Do you have info on the macros for these cookies?
I used truvia 1/2c to replace sugar. Anyone know the net carbs in this recipe?
Any idea on average carb count per cookie?
Can i use regular oil instead of coconut oil?
These turned out amazing!!! So happy I found this recipe!!
Hi would it be ok to replace the coconut oil with butter ??
Also I use stevia for sweetening… so is that ok ?? To replace the coconut sugar as the quantity will differ vastly??
Thank you looking forward to this
Can I use stevia instead of sugar?