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 have tried this recipe and absolutely enjoyed the out come. My son is gluten-intolerant along other allergies and he was so happy to have a cookie without all the xtra additives a preservatives that he could really enjoy. They are Tasty and soft.
Loved the recipe! Used Swerve Brown Sugar Replacement and the cookies turned out amazing. Did not have walnut but used pecans. I also added 1/4 more chocolate chips! I made 12 cookies and froze the dough into two other batches. This way we will always have them fresh!
Oh. My. Holy. COW! I just made these today following your instructions to the t. My hubby IS the chocolate chip cookie king and only likes Nestles recipe. He suffers tho since he can’t have flour without paying for it. He must’ve eaten 8 of these puppies! Thank you, thank you, THANK YOU! ♡♡♡
Tried this recipe super good! but when I took them out for a while at room temp the cookies started to be super soft and kinda melted. any ideas?
Initially I made these for a friend who’s reversing her diabetes by eating healthy and cery low carb. I was nervous about them, as I’m good at making wheat based cookies. Boy were they delicious! I used half butter and half coconut oil. I test baked 2 the night I made the dough, but thought they were too grainy. However, the next day they baked up so perfect. I will be making more. My friend and children loved them.
I love these cookies and so does my boyfriend!! How many calories are each cookie?
Ok, so I admit to not following the recipe exactly. For some reason I thought I’d replace a cup of the almond flour with coconut flour. Everything else was the same. The cookies had zero crispiness. Kind of Cakey. Thoughts? Is it all the fault of the coconut flour? Thanks!
Oh my! Thank you, thank you! I really needed something sweet today, but didn’t want it to taste like bread, etc. Your recipe is just perfect for me. The cookies taste delicious. I added unsweetened coconut flakes, as well as the toasted walnuts and sugar free chocolate chips, they taste amazing. So much so that my family, that’s not on Keto kept coming back for more, lol
I made these today with coconut sugar and they didn’t spread at all. Did I do something wrong?? Is it because I’d the coconut sugar??? Is there something else I should have done??
I followed this recipe perfectly accept instead of coconut or brown sugar I used xylitol and they turned out way too cake like I really doubt it was the xylitol because I’ve used it in other recipes with success any thoughts on what might have gone wrong?
I just made these and they are wonderful! I had to adjust the recipe for dairy and egg allergies also. I used all coconut oil and applesauce instead of eggs. Then I added a little oatmeal cause they didn’t want to set up very well. My daughter and I both Loved them.
These cookies were delicious. Just as stated. Very moist! I barely put and sweetener. 2 Tbls of honey and 2 tbls of maple syrup. I/2 the amount of chocolate chips called for. They were still delicious!
These are so good! I used 1/4 c maple syrup and 1/4 cup honey as a sugar substitute and they turned out great! I added about 3-4 extra minutes on bake time because I thought they were too soft and gooey. The edges crisped up perfectly!
Thank you for sharing your delicious recipe. I just made it and it tastes delicious! It was thick, soft, and moist. It’s a keeper!
This is amazing!! Instead of using brown sugar I used 1/4 cup Pyure organic Stevia. They turned out perfect!!