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 tried this with 2 tablespoons of butter, and only one egg (because I only had one), and even less chocolate chips.. and they’re the best healthy cookies I’ve made so far. Even my picky husband likes them. I didn’t wait for the refrigeration time, so they were very sticky in getting them on the cookie sheet, but aside from that.. no problem!
Hi honey!! I made these exactly as you said (except no nuts) and they turned out perfect!!!!! My husband said they were the best cookies that he has ever eaten!!! I put them in the freezer first and then baked them-they were smaller than yours (because i got a lot more than 24) but still the same bake time!! Loved them!!! You are right though–freeze some-because they are best right out of the oven!!! 🙂
Hi Im dying of making this cookies, look so good. Want to know if I can replace coconut oil for avocado oil? Thank you
I think that should work but I haven’t tried it myself!
This is my go to chocolate chip recipe. My friends love it. Non DF & GF alike. Lately I’ve added cocoa nibs, just a small amount. The crunch is a great addition, especially if you aren’t fond of nuts.
My step mother is dairy free also. Can I use butter flavored Crisco instead of butter since I don’t have a butter substitute?
I think that should work!
My family loves this recipe, and I love the fact that they are gluten free. I add my eggs one at a time, and use chopped pecans instead of walnuts, and reduce the brown sugar to 1/2 cup…still sweet and delicious!
Love these cookies! I was looking for a recipe to expose my son to egg(Dr recommend) for his egg allergy and we all loved them! I freeze them and they go back to their original baking texture.
I used light virgin olive oil in place of the coconut oil…..I then added unsweetened coconut and walnuts as extra….., THE BOMB!
How many grams of carb to a cookie? My husband is diabetic and I have to know this.
These are delicious!
2 questions….
How many cookies is one serving?
How many calories per serving?
Thank you!
What do you mean by grain free for your almond flour chocolate chip cookies? Are’nt they gluten-free?
They are both grain-free and gluten-free!
The cookies taste good but do not look anything like the picture.
They are much thinner.
Then I added extra 1/2 cup of almond flour & it greatly improved the cookie structure.
Still looks different from your photo but definitely a better cookie.
Can I use gluten free almond flour
Almond flour is naturally gluten-free – so yes!
I have never had cookies puff up so beautifully and look perferct. Thank you so much for the recipe.
Your recipe is the best, love these cookies!
Sometimes I add unsweetened toasted coconut flakes, so yummy.