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 low carb… So I opted for Monkfruit as my sweetner and Ghirardelli 60% Dark chocolate chips… Also since I’m allergic to Coconut proteins I used MCT Oil… The chips made these a little higher in carbs so I made the cookies smaller… 60 in total!!! But for 2.7 net carbs, 6.2 fat and 1.8 protein this makes an AMAZING treat to hit the spot on “those days”!!!
1 1/4 what of chocolate chips? Is this meant to say 1 and 1/4 cups? Or just one 1/4 cup?
Can’t wait to try these.
My Husband & I love these cookies.
Do you have the nutritional facts for this recipe?
We made them tonight and love the chocolate chip cookies. I am on Keto and would like to know how many carbs per cookie.
Thank you
Genna it’s based on how many cookies you made from it… Grab myfitnesspal if you don’t already have it and add the recipe… putting in the brands/ingredients you used and then for servings put the number of cookies you ended up with… This way you will get the EXACT nutritional info for what you made
These cookies are a staple in our house. Love them.
My cookies didn’t spread at all. I used swerve brown sugar and liquid coconut oil. What did I do wrong
Erin, my family and I started eating keto/paleo back in May of this year (2018). Because my husband has diabetes and we are trying to eat low carb for a lot of other reasons, I decided to try these. I substituted the coconut sugar with Swerve (erythritol) and because he isn’t a chocolate eater, I use raisins instead. I’ve also used pecans or almonds together with the raisins. Using a cookie dough scoop, I can get 3 dozen small cookies, which is just the right size for us. I’m anxious to try the Almond Flour Snickerdoodles. Thank you for coming up with this recipe! I have a friend who cannot eat dairy at all, so she substituted the butter with coconut oil. Didn’t seem to make a difference.
Darlene
I’m so glad you liked it! Great to know it worked well for her with coconut oil!
I did the same thing, but didn’t get that same experience you did. I followed the recipe except for the substitution of the swerve for the coconut sugar. Second time trying so not sure what I am doing wrong.
Can you substitute the coconut sugar/ brown sugar for sweetener like stevia?
These are great. My non gf husband loves them!!
These cookies are amazing! What is the nutritional info on these?
Loved this recipe! I used 2 C Almond Flour and 1 C Almond Meal. Delicious! Would love the nutrition facts please.
Dee
Very good! I have never had luck with chocolate chip cookies. They always spread out paper thin. These turned out fluffy and tasted great. I used Lily’s sugar free chips.
Just tried these! These are going to be my go to cookie from now on. Thanks, these are great! I like cinnamon, so I might try that in them next time!
Flawless recipe. But! I made 3 dozen.