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 was thinking the same about that many calories for ONE cookie; it seems like either the serving size is off or the calories are off. Does anyone know? Thank you! (DELICIOUS cookies, btw! 🙂 )
This is where I created the recipe and determined the nutrition facts and serving size: https://www.myfitnesspal.com/recipe/view/138143087775469
2 tsp, Vanilla extract
2 large, Egg
20 TBSP, Milk Chocolate Chips (Same as 1 1/4 cups; Nestle Toll House)
3 cup (28g), Almond Flour (Kirkland Brand)
0.50 teaspoon, Pure Baking Soda (Arm & Hammer)
96.00 grams, Coconut palm sugar (Mementa Coconut Sugar; 3/4 cups=96 grams)
4 tbsp, Virgin Coconut Oil (O Organics; same as 1/4 cup)
8 Tbsp, Kirkland (Kirkland Sweet Cream Butter – 1 stick)
0.50 teaspoon, Morton Salt
I was able to make 45 cookies with 1 batch (I guess mine are a bit smaller?? But I think they’re the perfect size! 🙂 )
Servings 45.0
Amount Per Serving
calories 111
Total Fat 8g
Saturated Fat 3g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 13mg
Sodium 55mg
Potassium 4mg
Total Carbohydrate 8g
Dietary Fiber 1g
Sugars 6g
Protein 2g
Vitamin A 1 %
Vitamin C 0 %
Calcium 3 %
Iron 2 %
These cookies are amazing but I’d like to know what the calories,carbs,fibre etc.
Thanks
I made these today using Sukrin Gold in place of the brown sugar. It measures the same. Oh my goodness so good. Perfect for the Keto eater!
I made these tonight and they were very good. My hubby and son loves them too!
Can I use coconut butter to replace the regular butter and also replace the oil for coconut oil
The cookies recipe is great!!! My husband and kids loved them!!! I would like nutrition facts on them. Does anyone have them?
Salted or unsalted butter?
Either one will work!
If we use ghee is it to replace the butter or the coconut oil.
Thanks!
Very good I also substituted organic coconut sugar for the brown sugar. Nice cookie
These were very good! didn’t have vanilla extract so I added one teaspoon of almond extract and one teaspoon of mint extract and instead of chocolate chips I added and andes mints! So good I’ll make this recipe again and substitute different things to try!!
Oh my goodness!!! This is thee best cookie recipe ever!!! It’s sooo good you can’t believe it’s a healthy version!! Definitely keeping this recipe for life!!
How many carbs are in a cookie if made like the recipe?
When you are talking about coconut oil are you talking about the liquid or the hard?
Coconut oil can be a liquid or solid depending on the temperature! In this recipe it works best as a solid. If your coconut oil is liquid you can refrigerate the dough before baking.
Made this recipe several times. Used Splenda brown sugar. Love it. Satisfies my seeet tooth
These are by far the best keto chocolate chips cookies I’ve had!
Made these today. Great flavor, crispy on the outside and chewy on the inside, but….mine did not spread. I put the first batch to chill for 15 minutes and did not spread. So, the second batch I did not chill and same results. Not sure what happened. Followed the recipe exactly, and used fine Almond flour.
Will make them again and push down before I bake.
Thanks for sharing your recipe.