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.
Mine didn’t spread. Stayed in the scoop I put them in, did I miss something? Other than omitting the nuts I followed closely and measure. Still tasted good regardless 🙂
This could have something to do with the type of almond flour you used. What brand did you use?
So much better than I was expecting.
Do you know the nutritional info for these?
How many cookies can you eat at one time? They are so good.
Do you have to use a stand mixer? I don’t own one all I have is a regular hand held mixer
Yes that should work!
For anyone who was wondering (completed with MyFitnessPal)
1/2 cup butter, softened (814 Calories / 0 Carbs)
1/4 cup coconut oil (960 Calories / 0 Carbs)
3/4 cup brown sugar (540 Calories / 144 Carbs)
2 teaspoons vanilla extract (25 Calories / 1 Carbs)
2 large eggs (143 Calories / 1 Carbs)
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups blanched almond flour (1920 Calories / 72 Carbs)
1 1/4 chocolate chips of choice (350 Calories / 45 Carbs)
(4,752 Calories / 263 Carbs)
EACH COOKIE ( 198 Calories / 11 Carbs)
With walnuts
2/3 cup toasted walnuts (optional)
(5,292 Calories / 278 Carbs)
EACH COOKIE (221 Calories / 12 Carbs)
Do you know the nutritional information for the almond flour grain free
chocolate chip cookies? I made them using coconut sugar instead of brown sugar.
My family loved these cookies! Thank you!
These chocolate chip cookies are wonderful. I added 2 oz of cream cheese to smooth it out, monk fruit sweetener instead of brown sugar, and 1/2 tablespoon of xanthan gum to thicken it to the consistency of the real thing. It’s even more amazing!
Made these today subbing 1/4 c. butter with 1/4 c. almond butter, omitting walnuts, and no other changes. Really delicious; pretty sure I will be making these often. Thanks for creating and sharing an outstanding cookie.
Bought 2 lbs of extra fine almond flour on amazon. Going to try it soon. Excited to try these. Made some other reciepe before were so dry and fell apart. Thx
Made these yesterday only was all out of coconut oil so used lard(always use in my pie crusts) and wow are they yummy! I will use coconut oil next time to see if there is a difference.
Do you happen to know what the net carbs are in these?
These are amazing!!!
I followed the recipe but my cookies were burned black only on the bottom. I froze the mounds overnight and baked next morning for 15 min on the bottom rack. Can anyone please let me know what must have gone wrong?