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.
Made these today and they are delicious!!! Thanks for sharing you recipes with us.
First time trying cookies like this.. actually came out pretty good. Family is very picky and they approved!
Hi there! I followed these cookies exactly as the recipe states. They are delicious. I am hoping for the nutritional information if possible! Thank you
What about using “unblanched” almond flour?
These are really good cookies and so simple to make. Found them on Pinterest and will make them again and again. Thank you! Just a small tip; I added 1/2 tsp of psyllium husk to the recipe and it prevented the cookies from spreading too much. I tried them without refrigerating the dough and with the dough refrigerated and both were a smashing success. Refrigerated is still a bit better but takes the full baking time. The psyllium husk is neutral in flavor and nutritional so it was an added bonus without changing the flavor of the cookies.
Any idea how many carbs are in each cookie?
I’m just curious how I would add pumpkin to these? That would be so delicious !
I made these with no sugar chocolate chips, stevia, almond meal and the butter, I used was Kerry gold. These where great for my Keto life change. Mmmmmm
We are still making these daily. They are the best I have ever had. I freeze dropped scoop cookies overnight and then store frozen dough cookies in a gallon zip lock. This recipe is so easy to make. Now I shop to find the best ingredients at a lowest price. In Alaska that is Wal-Mart for the almond flour. My life has been changed! I do splurge on Mexican vanilla.
Thank you for this terrific GF chocolate chip recipe! It’s the best one I have baked so far. I served these at a family celebration for the five people that have to eat GF and everyone loved them! After making the first time, I decided to cut the coconut oil down to 2 tbsp. After I scoop onto my silicon baking sheet I freeze for a few minutes before baking. Excellent!
Can I use coconut butter in place of regular butter?
Can I use stevia instead of brown sugar or coconut sugar?
Can you use almond butter in place of the butter?
Love these cookies!! Do you have a listing for nutritional values?
Can you substitute honey for the sugar?