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.
Great cookies! Awesome flavor! This recipe is definitely a keeper-! Thank you!
I made these with truvia brown sugar blend. Turned out amazing.
My dad is addicted to these cookies since he’s been following a mostly Paleo diet. Instead of butter, he uses Nutiva Organic Shortening from Amazon (which is a red palm and coconut oil blend), coconut sugar instead of brown sugar and dark chocolate chips. He likes the almond flour from Costco since it has a smoother texture. He does lightly flatten the top of each cookie dough ball before baking.
This recipe looks real nice oh, but I plan to only add a tiny amount of 90% chocolate because I can’t stand chocolate chip cookies that are filled with sickeningly sweet chocolate chips. as a child I refused to eat sweets or baked goods and refused to have a birthday cake because it was always just nauseatingly sweet and disgusting. I always preferred fruit-based Treats but do like chocolate chip cookies as long as they don’t have chocolate chips. As an adult I think 90% dark chocolate is the way to go. Anyways, thank you for giving me a recipe to work with! I looked at many, but this looks best. Will make them later today, in a half batch.
Oh my gosh! These cookies came out amazing. Refrigerating dough before baking was . Thank you for posting. My family all loved!!
WE LOVE these. They are our go to chocolate chip cookie recipe–and my husband who eats everything likes them BETTER than “regular.” Our fave is to put them in the freezer. They are soo good out of the freezer. I use mini chocolate chips and follow the recipe as is, using 1/2 cup of brown sugar and 1/4 cup of coconut sugar.
Can I substitute Butter with Olive oil? My daughter can’t eat butter.
Olive oil would make the cookies spread too much. Instead I would try dairy-free butter or palm shortening (the organic, sustainably produced kind). I hope this helps!
These are really good. I admit I was skeptical about using only almond flour but they are fabulous cookies. I had to substitute out the coconut oil (I used Earth’s Balance) and coconut sugar because I didn’t have any on hand when I made them. I also added cacao nibs. Thanks so much for the great recipe!.
Just bit into one of these and am pleasantly surprised that they taste so perfect! I haven’t attempted to bake a paleo cookie in 5 years because the one time I did, they weren’t good. My 6 six old is happily enjoying hers and it satisfied my cookie craving! Thank you!
does the coconut oil need to be melted? or can it be in its normal form which is a bit hard?
Delicious! They do not taste like typical Paleo cookies.
Would it make a difference on the nutritional values if I would use sugar free chocolate chips?
These are really good and I feel less guilty eating them 🙂
A few changes I made:
– I didn’t have coconut oil, so I replaced it with olive oil and it still worked fine! I’m sure they’d be even better though when the recipe is followed exactly 🙂
– I used coconut sugar instead of brown sugar
– THRIVE MARKET brand Almond Flour worked great! I also tried Almond Flour from Aldi and it worked, but it felt a little grainier.
I’ve made these 2x now and have found the following to be helpful:
— Make sure to really whip the wet ingredients WELL to get them nice and fluffy. (Like, don’t just beat for 10 seconds and call it good. Let it do its thing and mix for at least 30 seconds or so.
— Add the flour one cup at a time, mixing well in-between. I also scraped down the sides of my bowl after each mix.
— The dough will probably be very “wet” in comparison to normal cookies, so refrigerate it or pop it in the freezer for a few minutes. Don’t worry, they will still come out nice and soft 🙂
I also crushed my walnuts and didn’t roast them and they added a nice crunch.
SO yummy!
Hi!
Can I use almond oil instead of coconut oil?
The nutrition info doesn’t show the serving size; how many cookies per serving?