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.
These are amaxing!! I made 30 cookies from this recipe. Only thing was that I used 1cup of chocolate chips. Great Keto recipe! 3 net carbs per cookie!!
Hello, Thank you for posting the recipe. I just baked these cookies, I took the sugar out and added monkfruit sweetener instead. They tasted great, however the look is not as smooth as the one in you picture. Thanks again.
Thank you.
Violet
I made with brown rice flour instead of almond. They turned out ok-very puffy and airy in texture, but good flavor! My picky kids liked them so that’s a win!
These were delicious!! My whole family loved them!
How many net carbs are there in the cookies?
These are absolutely delicious! And following the recipe is easy and spot on. Most online gluten free recipes I’ve tried usually do not come out good, but this one is by far THE BEST!
I would love to try these chocolate chip cookies, but how are they Keto friendly with the chocolate chips and brown sugar. Are there substitutes for both?
Thanks for the recipe!!! My cookies turned out amazing.
Can you make this without eggs?
These cookies are unbelievably delicious! Since I never have enough chocolate, I added 2 cups of 52% dark chocolate. I also used 1/4 C. Coconut palm sugar & 1/2 C. Erythritol to cut the carbs. They came out perfectly amazing! Great recipe, thanks!
OMG! the best chocolate chip cookies ever. to me this is the way a cookie is suppose to taste! love this recipe and will always make this one!
This is a great recipe. The cookie is very substantial, not flat at all. I used pecans instead of walnuts, and dark chocolate chips. I will definitely make these again. I made some good sized cookies and I think it yielded about 2 dozen.
How many carbs are in these??
I used 8 packs of Truvia and not sugar, plus added a fourth cup coconut. I used dark chocolate chip morsels. Calculated the total carbs at 96 grams for the whole batch. 96 divide by 24 cookies comes to 4 grams carbs each cookie.
I substituted Crisco for the coconut oil and it worked fine. Almost made myself sick they were so good.
I have just recently been diagnosed with type 2 Diabetis. What is the Carbohydrate total and sugar totals for the almond flour chocolate cookies?
Please email me any other Diabetic dessert recipes.
Thank you. Helen Olson