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.
These are terrific!!! A huge hit!!!
I made these last night and they were amazing! I subbed swerve for half cup of sugar and use a quarter cup of brown sugar to make it a bit low carb. Thank you so much for the recipe!
These cookies turned out great! I used coconut sugar.
Thanks for a great recipe!
These cookies are absolutely delicious. I made them just like the recipe but used sugar free chocolate chips. Will be making them again.
Super delicious recipe! I had to go gluten free a year ago and I’ve missed baked good the most. This recipe hit the spot. It’s not grainy and is a great balance of salty and sweet. I did use salted butter in my recipe along with the added salt. With all of the brown sugar I was afraid it would be too sweet. But they turned out awesome! Soft on the inside with just the right amount of firmness on the outside. I baked mine for 13 minutes. They probably could have baked a little longer to get more crunch, but I was afraid that would dry them out. Too many GF recipes give you crunchy cookies. These were delectably soft!
Omg…amazing!! I am on sugar free diet l so I substituted brown sugar for Erythritol and Lilly’s no sugar added chocolate chips (which are not dairy free). Going to try carob chocolate chips next time. Has anyone tried carob in receipe? Has anyone used egg whites instead? Did it change texture? Did cookie stay together?
Omg…they were very good.. I replaced brown sugar with Erythritol and used sugar free Lilly’s milk chocolate chips. I found 1 and 2/3 cups of Erythritol was good for me and I added more chocolate chips as I felt it was not enough.. The cookies sort of held together but crumbled a bit so I added a little olive oil and the next batch was perfect.So I ended up not only making it gluten free but sugar free as well. Very happy with the results. Everyone loved them.
What would be the approximate calorie per cookie ?
You can see all the nutrition information for a cookie in the recipe card. I hope that helps!
I made these for my husband and he really liked them. But he doesn’t care for the coconut sugar (which is what I love about it). Is there a healthy substitute? Also, is there something I can put in it to keep the cookie from crumbling? Thank you!
Great chewy cookies! My daughter has so many food allergies and cannot have oats, wheat or rice , so these worked PERFECT!
I have run out of my brown sugar substitute, can I replace the brown sugar with confectioners sugar substitute or granulated sugar substitute? And, can I use corn oil or olive oil? I hate coconut oil..
thanks for any help!
I just used this recipe tonight and oh. my. GOODNESS! They were soooo delicious! I will be bookmarking this page for future reference. My new go-to!!
Really liked these cookies and my husband even liked them amazing because they were made with Almond flour. And he usually only eats cookies made with white flour!
These came out really good! Thanks.. Im not a baker and picked up Imperial margarine instead of butter. Your consistency is totally different. That may be why. I’ll try it again so this could probably be a base for other types of cookies? I’m impressed with myself lol. Your instructions were perfect!
Has anyone had success with the recipe replacing the brown sugar with Spenda (regular) or Splenda brown sugar blend?