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.
Could I use avocado oil instead of coconut oil?
I don’t own an electric mixer – can this still be made without an electric mixer? Can the dough be mixed by hand?
Delicious. I let the dough rest for 30 minutes before I baked them. Turned out very well!
WOW!! My gluten free daughters say these are HEAVEN!! They couldn’t get enough of them!
We do not generally have butter/margarine in the house, so we substituted a 1/2 cup of oil for BOTH the butter and 1/4 c coconut oil. We also used only 1 c choco chips. We didn’t try it with nuts yet. The results were fantastic!!
My daughter tells me she thought she would never taste a cookie again!
Thank you so much for sharing!!! God bless you!
Just want to clarify -We substituted 1/2 cup of canola oil for both the butter and 1/4 c coconut oil. The consistency was perfect – moist and chewy. We also used a Tablespoon to form the cookies, and made 34 cookies of this size. We baked one cookie sheet at a time for 11 minutes..
These are hands down the best chocolate chip cookies I’ve ever made (gluten free or otherwise). The texture is even better with the eggs substituted for chia seed eggs! (Less cakey and more chewy).
Cookies didn’t spread at all. I followed the recipe to the tee. Also, 233 calories per cookie??? Am I reading that correctly? That’s high. Flavor was good, but also good, healthier versions out there.
Best cookies ever! Leaning toward more Almond Flour cooking/baking vs Wheat/All-Purpose
Flour and this recipe nailed it!
These cookies are DELICIOUS! I used regular sugar because didn’t have brown sugar and still came out so good. Perfect for making during Passover! But would easily make these any day of the year.
I rarely bake and when I do I NEVER leave reviews on the website but these cookies are the BEST cookies I’ve ever baked. Not even exaggerating. We’ve baked them 2x during quarantine because my family loved them so much the first time. Pro tip: this recipe makes a LOT of cookies. I bake 2 trays on the first round, then save the rest of the dough in the fridge for the rest of the week. I also use a whole bag of chocolate chips in 1 batch to make them even richer 🙂 so good warm
These cookies were delicious. I am new to gluten free and trying different recipes. This one will be a staple in my home.
They were really good when warm but a bit saltiness noted from first bite, I’ll cut out salt next time, it also was a bit too much coconut taste so maybe I’ll reduce that tooo. Overall loved them and will make again. I used crushed pecans and chocolate chips
Conversión to grams
1/2 cup butter, softened = 112.5 gr
1/4 cup coconut oil = 52.25 gr
3/4 cup brown sugar or coconut sugar = 135 gr
2 teaspoons vanilla extract
2 large eggs
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups blanched almond flour = 336 gr
1 1/4 cups chocolate chips of choice =267 gr
2/3 cup toasted walnuts, optional = 114 gr
Thanks so much for providing these conversions!
Love the smell of the coconut on these, so delicious! I did use superfine almond flour does that make a difference in measurements- out of curiosity, I thought they still tasted amazing
My family loves when I make these cookies!!! The best chocolate chip cookies!!!
Simply the best chocolates chip cookies I’ve ever made. In addition to dark chocolate chips, I added pumpkin seeds and dried cherries. Delicious!