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.
Delishes. Love them. I substitute peanut butter for butter with no problem and they will be my new go to cookies ☺
Made this recipe as a trial for Passover cookies since almond flour now has Passover certification. I mostly followed the recipe except I used 1 stick of margarine (instead of butter) 1/4 cup vegetable oil (instead of the coconut oil). When was mixing in the almond flour the “dough” seemed extremely wet so I went ahead and added another cup of almond flour and let it sit in the fridge for about an hour as suggested. THEY TASTE FANTASTIC. I don’t know how they would have come out without having added the extra cup of almond flour but these come out EXCELLENT – so much better than using cake meal on Passover!
Thanks for the comment! So glad they turned out for passover!
This is an awesome recipe, thank you. I’ve been following a low carb diet for almost a year and a I substitute Sukrin Gold (brown sugar version of erythritol) on a 1:1 ratio for the brown sugar. I also add 2 tbsp of coconut flour to stop from spreading (I’m too impatient to chill the dough). My chocolate chip of choice is Lily’s sugar free chocolate chips. This adaptation is great for those on a keto diet who are looking for a special treat.
These are hands-down the best almond flour cookies! I’ve made them several times, modifying your base a bit to get the texture and crispness that the family prefers. I use 3/4 cup of maple syrup and a couple of tablespoons of coconut brown sugar. I use ghee in place of butter, a tablespoon of vanilla, and a teaspoon of pink sea salt. No nuts, just add extra chips (85% dark and 65% dark.) I don’t refridgerate the dough and I press down the cookies with the back of a spoon before they go in the oven.
Thanks! Very nice recipe. I made twelve cookies and put the rest of the dough in the fridge for later.
I made this and used olive oil and sugar free brown sugar and sugar free white chocolate chips as substitutes. They were tremendous!! I love this recipe and it is very diabetic friendly the way I made them. Delicious
Can these be put into a skillet?
I just wanted to say that when you substitute monkfruit sweetner or swerve and Lily’s Mini Chips this recipe makes the BEST keto chocolate chip cookies EVER! Thanks so much for sharing!!!!
This recipe is a keeper. Thank you! It made 30 cookies !!! I skipped the refrigeration because when flattened out the edges are crunchier. I followed the recipe exactly and it was lovely. I used semi-sweet chocolate chips so mine were too sweet for me. Next time I will only use 1/2c instead of 3/4c sweetener and only 1/4c butter plus the coconut oil and see if they are as good.
Amazing! Didn’t have coconut oil used olive oil, They didn’t spread much! Were more like half balls (super nice!) Approved by toddlers and adults!
I just made these cookies this morning. I used ghee and brown butter and no coconut oil. I added 3T ground flaxseed, .5T cinnamon and since I had some flaked coconut I toasted it and added it to half of the batter, unsure the exact amount. The cookies are absolutely delicious! I cannot say they are the best chocolate chip cookies I’ve had because the best chocolate chip cookies I’ve ever had and made include butter, oil, white sugar and white flour. I can say that I most likely will not ever make that type of cookie again. This is now my favorite chocolate chip cookie. I might try it with carob chips and some type of egg substitute so that I can have a vegan option. But I’d have to do something about that brown butter/ghee combo… :o)
Excellent recipe, tried it with my grandkids and we all enjoyed it
Hi there
I love this recipe! I use earth balance buttery sticks & Lily’s Choc. Chips to make this recipe dairy free and they are the best! After making this recipe a few times now, I would like to try another variation by adding some gf rolled or quick oats. I just love the texture of oats in chocolate chip cookies! If I added only 1/2 cup oats, should I add more wet ingredients? ie more butter, another egg etc.? What do u suggest? Thank you!
I just made these cookies today! They really do taste terrific and the texture is good as well! I don’t know how fond I am of the coconut taste, but I can live with it. I made about 10 and froze the rest of the dough. I’m testing them tonight on my friends!
Really good! My cookies were very crumbly though is that normal?