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 was wondering if I need to pack down the coconut palm sugar like I would for brown sugar when I’m measuring it?
I don’t pack it down! It should be fine just measured normally.
I don’t have parchment paper, is there another way to prevent these from sticking or are they pretty sticky?
You can just lightly spray the baking sheet with cooking spray! That should work.
It bums me out to not be able to find grain free recipes that are also sugar free.
Does honey work as ‘sugar free’? Others have mentioned subbing out the sugar for honey or other non- sugar sweeteners… I will be making these in a few minutes and subbing honey for the sugar. (i am doing the GAPS diet)
Do you think the xylitol tastes as good as the brown sugar would? I tried to make some flourless peanut butter cookies with the powdered stevia, and I hated them. Terrible mouth feel. But I chalked it up to only having peanut butter, butter and the sweetener in the recipe. Nervous about trying another one with sweetener sub. You found it as good as normal chocolate chip cookies?
Monk fruit sugar is delicious, no after taste, sweet, sugar-free and natural.
For those on the Keto/diabetic diets try Swerve (erythritol) instead of sugar. It’s an all natural sugar substitute that won’t spike insulin. It measures equally and bakes the same as sugar. No after taste like Stevia has. I also use Lily’s dark chocolate chips sweetened with stevia not sugar alcohols. Thank you for the recipe. I can’t wait to try it.
Mine spread out too much! I think you should add in your modifications or edits to refrigerate dough, I don’t know if that is what made everything spread.
Also, did you clarify if it’s melted or solid coco oil? I melted mine.
I’m sorry they spread too much! That’s a good idea to add those edits to the recipe. The coconut oil is supposed to just be soft not melted. I’ll add it to the recipe!
These are hands down the best gluten free chocolate chip cookies that I have ever made in my 4 years of baking gluten free. Thank you SO much for the recipe!!
I love hearing that! So happy they turned out!
YUMMY! First attempt at GF choc chip cookies and at using almond flour. The tablespoon of dough was way too much, I had huge cookies, so I did a tsp on the second pan, and perfect! I did the coconut oil melted, which may be the reason. These are delicious! I was never even successful with choc chip when I ate gluten, these are so much better than any of them!! Thank you!!
This recipe is my GO-TO for chocolate chip cookies…hands down, the best I have ever tasted. They melt in your mouth! I use the Enjoy Life (soy, dairy, nut free) mega chocolate chunks. These are the best cookies ever!!!
These are amazing!!! I can’t wait to try more of these recipes!
I just made a batch of these and I have more in the oven now. They are sooooooo good! The best part is that my kids love them. My daughter is ridiculously picky and will turn her nose up at anything “different”. She couldn’t tell a difference here! I made them with Trader Joe’s almond meal…perfection! Your flourless peanut butter cookies were a hit too! Thanks so much!
What is the difference between “Blanched Almond Flour”, “Almond Meal” and just plain “Almond Flour”?
Blanched almond flour is made from almonds that have been briefly plunged into hot water, then had their skins removed before being ground into flour. Almond meal is just ground up almonds. Blanched almond flour makes lighter cakes and baked goods, but for cookies I’ve found it doesn’t really matter!
I halved the sugar and upped the vanilla to 1 Tablespoon… they were fabulous! This recipe will take the place of the choc. chip cookie we’ve been making off the back of the Honeyville Almond flour bag. Thanks
These cookies are truly awesome!
OH. MY. WORD. Just made these cookies. They are SOOO good! Easy to find ingredients. Easy to make, too. Best part? My whole family loved them!
Can you use clarified butter in this recipe? Thanks
Yes you can! I have made these using ghee. Just make sure it is solid and at room temperature before using.
These cookies are FABULOUS! I use 85% dark chocolate and add nuts – yum! I eat them directly out of the freezer also. No one can tell the difference and my extremely picky daughter loves them – I use regular chocolate chips for hers. I wasn’t sure I was going to be able to handle my new wheat free life without homemade chocolate chip cookies. I’m going to make it now! Thank you!
Yay! I’m so happy these helped with your adjustment to gluten-free!