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.
Possibly a silly question but can you replace the almond flour with regular all purpose flour? I made these with almond flour and they were delicious! Just wondering if this would work with regular flour since I have a lot at home and I’m almost done with my almond flour .
Hi I made these cookies today and mine come out a little runny. Is the coconut oil melted to 1/4 cup or it is 1/4 cup solid consistency? Thank you.
I was recently diagnosed with Celiacs and was looking for a gluten free cookie recipe. I have to say that this recipe is probably the best cookie I’ve ever had, including those made with flour. Thanks so much for sharing!!! Celiacs doesn’t seem so bad now that I have an amazing cookie recipe to turn to 🙂
made these without the coconut oil and they still turned out amazing! crispy on the outside and gooey on the inside. will definitely make them again, thank you for sharing!
I love your chic chip cookies….. have made them several times. I was wondering if this recipe would tolerate bananas ! Or how I could incorporate them in this recipe.
These are really good!!! Thank you!!
I reduced the amount of sugar just because we don’t like things super sweet and these were still so good. I’m using the coconut palm sugar.
These were delicious! Even my family who doesn’t eat gluten free liked them. Thank you for the recipe!
What can I use if I don’t have coconut oil
You can use more butter or organic palm shortening.
My 14 years old son made it today!! Oh it was perfect!! My 16 years old son and 22 years old daughter was not happy about cooking with almond flour because they don’t like the taste of almond :(( but after tasting It they bout laughed and said they didn’t taste the almond at all and it was my first Chocolate chip cookie after 10 years and it was special (I am gluten free dude)thank you it was a Win win!!
Turned out amazing
I found this recipe about 5 days ago; wanting to make something during this quarantine. I was hesitant to make these since I have been using the same cookie recipe for ages. However, I followed the recipe exactly, baking the cookies on 350 degrees for 10-11 minutes. They turned out delicious, all chocolaty and gooey! We loved them so much that they were gone in just a few days. I made them for a second time today and will definitely be making them for the holiday season!
Erin, I like to say thank you. I made the almond flour choc. chips cookie. They are the best. My family went crazy.. Thank you again
These cookies are sooo good!!! Better than regular chocolate chip cookies. The whole family loved them.
These are AMAZING!! Any time we crave cookies (we don’t have them often), these will be our go-to!! A hit with everyone!