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.
Hi there. Any suggestions for substitute of brown sugar? Preferably a low carb sweetener?
What is the serving size? It doesn’t list it on the nutritional facts. Thank you!
So good Erin thanks for sharing
Whats the total net carbs for the cookies?
Honestly Erin, this is the BEST grain free chocolate chip cookie ever!!! I used all butter for the fat and brown sugar. Unbelievably delicious! Thanks Girl!
That’s so nice of you to say! So glad you liked it!
Hi! Erin, I just made your recipe and the oil i use is coconut/avocado oil that’s becouse I didn’t have any coconut oil its comes out pretty good. thank you for your recipe.
Did they set right with using avocado oil? They still had crunch on the outside and soft on the inside? Seems like the cooling when it has coconut oil would stiffen more because of the way it becomes semi-solid get ~72°? I ask are I have avocado oil and no coconut oil, atm. Thanks!
Great recipe. Is the nutritional values for 24 cookies or one?
Glad you liked the recipe! The nutrition information is for one cookie 🙂
I am doing no grain, no sugar diet. I have not mastered baking without flour. I used erythritol and stevia mix to replace sugar. It so sweet to me so put 2 tablespoons baking cocoa in to lessen the sweet. Used lily chocolate chips…So Good.
Glad it turned out with those substitutions for you! 🙂
Can you tell me approximately how many cookies this recipe makes? Thanks!
« Croustillants, fondants et moelleux. Je met 10/5 pour ces cookies. Succulent! » Words out of an 8 year old’s mouth!
Awesome recipe
Thanks for posting..
Love this recipe. Whole family loves these cookies!
So glad they love the cookies!
Hey!!!
I appreciate your commitment and effort to make people feel better and fulfilling their desire to eat. I was looking for this kind of information. I am very happy to see this post because it really a nice post. Thanks a lot dear.
That’s so nice of you to say! So glad it’s helpful 🙂
I made these and they are great. They taste good either frozen or warm fresh out of the oven. To me they are not as good if they are reheated in the microwave.
I haven’t made these this way yet, but I plugged everything into the My Fitness Pal calculator and put in Swerve-Brown Sugar Replacement instead of the brown sugar.
Per Cookie:
Calories: 136
Total Carbs: 3.8g
(Net Carbs: 1g)
Fat: 13g
Protein: 3g
Sodium: 60g
Sugar: 1g