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.
How many of the cookies with a are in a serving?
I don’t want to use coconut oil, is that ok?
Perfect texture and taste ! This is as close as it gets to a “regular” all-purpose flour chocolate chip cookie recipe. Thanks for sharing!
I found that the round balls did not spread so I flattened them and put them back in the oven for another 3 minutes. The next batch I flattened them prior to baking for 13 minutes and they turned out fine. The cookies taste delicious and I will bake them again, Thanks for the recipe
I just made these and I am pleasantly surprised how tasty they are for sugar free with almond flour. I swapped out the brown sugar for Swerve (brown) and used sugar free chocolate chips. The only thing I regret is adding the nuts, I think they would have come out flatter and tasted sweeter without them, but they are still delicious! Great recipe! One question, can these be frozen?
How many cookies to one serving?
what is the serving size? I just see the calories are 223
Thank you for this recipe! I made them with the coconut sugar. I did change the coconut oil and butter around. I did 1/2 cup coconut oil and 1/4 cup butter. I also used double acting baking powder instead of baking soda, 2 tsp of baking power instead of 1/2 tsp of baking soda. I find that baking powder works better with almond flour. The cookies come out fluffy and don’t flatten out as much with the double acting baking powder. I did add pecans and chocolate chips and they were amazing! They don’t even taste like they are grain free. My girls love them and I don’t feel as bad for eating few of them.
I have a question, 223Kcal is or 1 cookie? I know is written 24 servings, but I am not sure about that.
Thank you!
That is the amount of calories for 1 cookie if you make 24 cookies from the dough. I hope this helps!
Omg these cookies are the bomb, they are amazingly soft and delicious
Absolutely love your creative idea with almond flour chocolate chip cookies! As you know I made it a short while ago and it was lovely! Thx, Erin for sharing!
These are simply wonderful!!!….the base recipe is good to add cranberries to as well if you don’t want chocolate………yummy….thank you for this recipe so much ❤️
What is the serving size in the nutritional facts above? We have a family member watching their carb and sugar intake. Thank you!!
Absolutely delicious. Easy to make and both my kids loved them.. there isn’t enough for a few days of cookies, but only because I set a cap of 1 cookie per person. Personally I could have eaten a lot of them 🙂 thank you for the recipe
Just made these and OMG delicious
I added a little more almond flour and cooled it in the fridge for a hour.