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 tried this and they came out pretty good. I used Splenda brown sugar and added walnuts and unsweetened coconut. I flattened the cookies out before baking and baked for 15 mins. Would have liked them a little crispier.
Made this and loved them! Used only butter and used the butter for oil. Probably a bad idea the dough was thick but cookies were amazing I couldn’t make them fast enough…
Do you have the nutritional facts ?
I didn’t sub anything like I normally do lol I did have to mix by hand though ugh These are really really good! My daughter thinks I made “regular” cookies from scratch haha Again, the household usually hates my grain free desserts but they loved these! I use coconut sugar instead of brown. I used grass fed butter the first time and regular butter the second time. I use Enjoy Life choco chips and chopped pecans. I made these again to share with my girlfriends. And they were a hit! This is probably the best grain free cookie recipe I’ve found. THANK YOU!!!
Can you give me the nutritional value per cookie if possible
I LOVE these cookies! What’s the best way to make them low carb, Keto-friendly?
Do you have the nutritional values for these choc chip cookies? Thanks so much
This were so delicious. I used Xyla(xylitol) in place of the sugar. Refrigerated the dough for an hour before baking—so yummy
Im a tollhouse hound. I just made the almond flour choc chip cookies. They are GOOD! Nice and buttery, crisp around edges, and, best part, chewy. Yes, overall texture is different from wheat flour, don’t care. They TASTE wonderful.
Followed recipe exactly except omitted walnuts, only used 1 cup chips, and used coconut sugar. Have 1/2 of dough in fridge. Will freeze for fresh cookie whenever.
can I suv sugar wth stevia? or whic artificial sufar u reccomend for the cookie?
My cookies did not flatten out. I used everything listed except used sukrin gold for the sweetener. I wish I had used monk fruit instead. The sukrin say 1:1 for sugar but definitely not as sweet. Do I need to use more coconut oil?
About how many carbs per cookie?
I just made these cookies this afternoon and they came out AMAZING!!!! I used coconut suagar and Earth Balance Butter Sticks and I was so happy with the taste!! Thank you for sharing!
Hi! I was wondering if you had a nutrition label or facts? I made this recipe last night for Low carb lifestyle but they seem to amazing to be low carb!
What is the nutrition per serving please? I used almond flour and sugar free chocolate chips, 1/2 cup monk fruit for sugar. Very delicious by the way.
How many carbs do these cookies have