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 made these cookies that taste great but they are not as pretty as yours. Mine came out grainy and the dough was very loose and soft definitely not scoopable like yours. I did use coconut sugar instead of brown sugar? Not sure if that makes a big difference? Any feedback would be great!
I made this tonight! Taste is amazing! I used avocado oil instead of coconut oil and monkfruit for brown sugar. The only problem I had the dough didn’t flatten to look like the cookies on this recipe’s picture.
Any suggestion? Is it the execution of adding the ingredients together?
I used organic white sugar and all butter and cookies came out delicious.
Mine did not spread at all … I had to push down with a spoon to get a cookie shape, otherwise a little puffy … what could’ve gone wrong? I did not even cooled the pastry and added the roasted walnuts a bit warm.
Thank you so much for sharing this recipe. It is amazing. I followed the directions as stated. I did use unblanched almond flour. These are delicious cookies.
These are the best gluten free chocolate chip cookies ever. They taste better than regular non-gluten free cookies. Sooo good my family loves them, thank you for the recipe!
I was very excited to find this on Pinterest. I want to make this for someone who can’t use the coconut oil. I have read all the reviews and I am completely confused what to substitute it with: shortening, canola oil or extra butter. I am taking these to someone who is very ill and I want them to be very ill so I want them to be very special. Looking forward to your response. Your site is great
Shortening or extra butter will work great! I hope you enjoy them 🙂
I have made these about 8 times and they are ALWAYS a hit. I subbed the sugar out for Truvia’s brown sugar blend and sugar free chocolate chips and they are perfect for my low carb lifestyle.
I even subbed oil for butter so my gluten and dairy free friend could enjoy these! Thanks for the recipe.
I made these as written and they were delicious! They remind me of the Chips Ahoy cookies, only much better (and healthier)! Thank you for this great recipe.
What are the nutrition facts for these cookies! I made them today and ate 3 and they are so delicious! LOL
I want nutrition facts too please
Does anyone know the macros?
LOVED this recipe and these never had a chance in our kitchen…so yummy!
Do you have the nutrition facts by chance? Calories, carbs, etc.?
Thanks for sharing!!
Renee
I used this recipe for cookie contest in my office and guess what!! i was the winner. I just sprinkled some roasted dry coconut flakes on top of my cookies. Thank you so very much.
Menuka
Made the Almond Chocolate Chip Cookies, came out great
Are these cookies diabetic friendly?