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.
The flavor of the cookies are really good, however, mine did not get flat. They stayed round balls which disappointed me. Mine did not look like the picture at all! Is there anything in particular I may have done wrong? I did chill the batter for 30-40 minutes before I baked them. Any thought? Unfortunately I made a double batch!
This turned out great! I used Truvia in place of the brown sugar and chunks of 70% dark chocolate for the chocolate chips. My kids loved them!
I’ve made these twice- once with brown sugar and once with coconut sugar and both ways were delicious. I love the texture and chewiness of the cookies. SO YUM!
These cookies are wonderful but how are they Keto with 3/4 c. Brown sugar?
They are not keto. I don’t in any way follow a keto diet. Just a delicious gluten-free cookie because I have celiac!
Just substitute brown sugar for coconut sugar..
Hello, would you happen to know the nutritional info per cookie?
We have made these every night for two weeks. Best cookies ever. We freeze our dough. I don’t miss chocolate chip cookies that I made before. We are hooked. Thank you so much.
made these last night and they are wonderful. Substituted 1/2 cup erythritol for the brown sugar. I got three dozen cookies using a tablespoon measure for each. Cooked them the full 13 minutes. let them cool a few minutes and they firm up quite well. crispy and chewy.
These turned out amazing, I didn’t have chocolate chips so I chopped up half as many M&M’s as recipe called for. I took a batch to work and they disappeared in the blink of an eye. I’ll be making these again very soon!
I wonder how to figure out how many calories are in one cookie?
How many carbs per cookie?
These are the best cookies i have ever tasted. Do you have the nutrition information on them?
These came up when I was searching keto recipes. I made them and they are delicious but do you have any nutriOnal info? Do they actually work for a low carb keto snack?
Thanks for the tip about buying from Costco. I was buying from Honeyville, but Costco is cheaper and H has been taking weeks to get to me.
excellent
Can you use rice flour in this recipe instead of almond flour?
No rice flour has very different properties unfortunately!
Does anyone know how carbs these cookies have? Thanks 🙂