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'm glad to hear that xylitol worked for you! If you would like them to have more "rise" you could also try putting the dough in the refrigerator for an hour or so before baking. Coconut oil has a tendency to make baked goods spread.
Try refrigerating the dough for an hour before baking if you have problems with spreading!
You may want to try Avacodo Oil. Might change the color though.
Okay… so I made these tonight. Really tasty. I used xylitol in the same amount as the recipe calls for sugar. I also used almond meal. The cookies needed a little more "rise" in my opinion, so I will either use a little more almond meal next time OR add in a bit more gluten free flour of some sort (probably the almond flour if I can find some!). Even so, as I said, these were really tasty!
You can probably add more baking powder to get more rise.
There wasn’t baking powder to begin with, should I add some?
I'm trying these with xylitol (based on another comment re: using erythritol instead of the brown sugar). I'll let you know how it goes. Thanks for the recipe!!
Mine didn't spread out like they did in the photo. Any idea why?
Mine did not spread out either.
mine didnt either they were just a blob of dough so i smashed them down with a spoon and put them back in the oven and it didnt make much of a difference. So dissapointed the ingredients are expensive for them not to turn out☹️
Mine didn’t turn out either. I bought the almond flour at Sam’s club 3lbs for 13.00. Such a good deal. The brand is Bob’s red mills.
Thats where I purchased mines. The cookies were great!
I baked mine for 10 minutes and took them out of the oven, pressed the balls down with the bottom of a glass, returned to oven for 5 more minutes and they were crispy outside and soft in the center. I also froze the balls unbaked and then baked them in my toaster oven which took about 18 minutes.
Mine didn’t spread out either. Rather disappointed. I was hoping for a crisp edge and chewy center like the description says.
I tried making this recipe for a friend who recently started eating gluten free. It was my first time baking with almond flour and I was really pleased with the results. Even the picky eaters at my house liked these cookies! My only substitutions were to use the coconut palm sugar instead of brown sugar and omit the walnuts. Eager to try more recipes from your site!
Do these spread when they bake?
I had no flour today and wanted to bake and had almond flour left from a previous recipe so decided to try this. I followed recipe except used one fourth cup Crisco with the butter. They didn’t spread quite like yours but enough to give the crunch and then the soft center. They are quite good. I hope my husband thinks so too. Baked half and froze half as it is just he and I at home. Great new cookie recipe in my collection. Thank you for sharing:)
Had no idea almond flour cookies could be so fluffy. YUM!
Any substitute for the butter?
do u think u could use almond butter instead?
I was wondering the same thing. We use earth balance soy free “butter” and I know that it doesn’t bake the send as regular butter. We’d like to use it, but I’m not knowledgeable enough yet to know how to convert the amounts. Has anyone tried using this kind of butter?
Used local honey instead of brown sugar. They came out fantastic. Thanks for the recipe.
How much honey did you substitute for the brown sugar?
Since honey is liquid I don’t think it will work here. I would try coconut sugar instead if you’re looking for a less-refined option.
I used natural honey and a little maple syrup and they turned out amazing
Would love to know how much maple syrup you used. Did it equal the full amount of brown sugar listed in the recipe or a little less? Thanks!
Really!!!!!
Made these with erythritol instead of brown sugar. AMAZING! I've tried and failed at making almond flour cookies so many times! These are as good as any cookies I've ever had! Thank you!!!!!!
Hi how much erythritol did u use?
Great to know!
How much erythritol did you use?
I made these tonight using the suggestion of 1 cup of coconut flour and added 1 tbsp on vegetable oil. I used Pyure (contains stevia and xylitol) and they were too dry when eating them. Next time I will try them as is, but just use the Xylitol like you did (well actually my Pyure, love the stuff). Thanks
Do you think you could substitute the brown sugar with Agave Nectar? Or granulated stevia? I do not eat sugar. Thanks. BTW these look so good!
Absolutely amazing cookies. I added unsweetemed coconut flakes for a little twist. Thank you for a new favorite!