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 made these cookies…only exchange I did was 1/2 cup coconut sugar and 1/4 cup reg brown sugar.
I also added 1/2 cup of ghiradelli milk chick chips.
I made 50 cookies. Smallish size.
I calculated 4.26g carb/cookie.
Hope that helps!
Can you use applesauce instead of eggs?
Is there a substitute for the coconut oil? I found out I’m allergic to coconut, dairy, and flour.
I have been making a lot of chocolate chip cookies trying to find an almond flour one that my husband still loved and this one comes pretty close to an original chocolate chip cookie.
I split the batch into three different batches to try different types of cookies. I did chocolate chips, cinnamon chips, and salted Caramel chips. To the cinnamon chip cookies I added about half a teaspoon of cinnamon to make it more flavorful and more cinnamony. Into the salted caramel chip cookies I added about a teaspoon of honey to make the flavor stand out more.
All three are really great.
Excellent recipe! Amazing fresh from the oven, and still chewy and delicious days later. My tablespoon scoops must have been on the small side. I made 36 cookies which reduced the carbs to 11 per cookie! Yay!
Amazing cookies! I am celiac and gave up cookies, made this over the holidays and they are actually better than regular. I made a sandwich with the cookies and vanilla ice cream, I highly recommend that!
OMG!! These are absolutely DELICIOUS!! I will be making them again that is for sure!!
Just substituted a banana for the sugar. Turned out delicious! Thanks for the recipe. My whole family loved them!
These are amazing, they work perfectly with Bob’s Red Mill almond flour! I’ve made them multiple times and my whole family loves them!
These are absolutely delicious! One question how many calories does each cookie contain. I’m on a calorie restricted diet and I cant seem to find the calories in these cookies
These cookies are fantastic!
Absolutely AMAZING! Thank you! From one mom to another, you are the Cookie Whisperer. Even my BIL who “won’t eat healthy food” couldn’t tell the difference (now I owe him a can of spam for trying them before he knew they had “healthy” ingredients). I’ve saved this recipe as the “Amazing Almond Flour Chocolate Chip Cookies {Grain Free}. Thank you! Hugs! MLL
Haha! This is the best comment! So glad your family couldn’t tell they were grain-free 🙂
I feel like the trick to these is refrigerating the dough and when you form the balls, flatten them. They turned out much better than when I just scooped the dough. Can’t wait to eat them!
Do you know the carbs per cookie?
Recently began baking with almond flour. Came upon your recipe and tried it. First off, they taste delicious. My only issue is that they are very soft. Is there anything I can do to make them crisper? My only substitution was ghee for the butter. Thanks