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.
❤ easy to make and delightfully delicious, I didn’t have coconut oil and used avocado oil instead .
Can wait to try
Clarification please. Do use regular brown sugar, or can I use Swerve brown sugar?
I usually use regular brown sugar or coconut sugar. I haven’t tried these cookies with swerve myself!
Is this 15 carb per cookie …
‘Melted-in-my-mouth-watering delicious, with crisp outside, and a little cakey inside, although my flour wasn’t optimally fresh, and I used white and baking chocolate chips, coconut flakes, almonds and walnut additions. Thanks for the great recipe!
Omigosh! These are my all time favorite cookies! I was just diagnosed with type 2 diabetes and have found these to be a perfect afternoon snack. I used Swerve brown sugar, and my blood glucose was completely unaffected, plus the nut protein was super filling.
Is there another type of oil I can use other than the coconut?
More butter, veg or olive oil?
Yes! You can use more butter. I wouldn’t use vegetable or olive oil though.
My cookies hardly spread at all, ending up more like a “muffin top” cookie about 3/4 in thick. Not bad, but was more looking for the standard cookie form. What could I be doing wrong?
Sorry they didn’t turn out like you wanted! What kind of almond flour did you use?
These are hands down the best cookie recipe… Let alone the fact they are grain free. They are amazing. Soft and Super balanced. I added 2 tablespoons oatmeal to make them a bit more chewy. I also used kept chips sweetened with coconut sugar. I used half the amount of Brown sugar but added a few tablespoons of monk fruit sugar.
Absolutely delicious!!! I added coconut flakes to your recipe., which was the icing on the cake. Thank you So much for the great recipe.
Could I use ghee instead of butter?
And do you think flax seed eggs would work?
I think those substitutions should work! If you try it let me know how it goes 🙂
Very good recipe except I added baking powder. Since it’s not wheat but a nut meal, it needs an extra push to actually rise. The flavor is really good and the coconut oil is a good addition. I made them with no chips, refrigerated the dough and put jelly in the middle in a little concave space made with the back of a small spoon. The dough was perfect for my experiment as well. With only half the recipe, I got 20 medium very cute looking cookies. The teachers and everybody at home loved them.
I have made these now 3 different times and EVERYONE loves them! Children and adults! They stay soft and joist even days after they are made. They are sweet and so flavorful! Thank you for the recipe!
Made these today for Christmas and came out great but what can I use to sweeten the cookies
Was looking for a cookie with almond flour recipe and this is the first we tried. I used monk fruit sweetener as the sugar replacement and my husband couldn’t tell. Dough cooked more evenly when we flattened the cookie a bit because the first batch didn’t cook enough in the middle when we just scooped them on the tray!