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.
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!
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.
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!
Recipe FAQ
Yes! These cookies work great with coconut sugar! Several people in the comments have also had success with sugar substitutes and honey. I haven’t tried these so I can’t say for sure.
There are 2 kinds of almond flour – blanched almond flour and almond meal. These cookies are flexible in that you can use either one. This isn’t always the case, but for this recipe blanched almond flour or almond meal will work great. I prefer blanched almond flour. Lately I’ve been buying it at Costco.
I recommend using more butter in place of the coconut oil. Vegetable oil doesn’t have the same properties as coconut oil and the cookies won’t have the proper texture.
I recommend using organic palm shortening in place of butter. Shortening is a dairy-free option that will give the cookies the needed structure and texture.
Original photo from 2012!
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 butter softened
- 1/4 cup coconut oil
- 3/4 cup brown sugar or coconut sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups blanched almond flour
- 1 1/4 cups chocolate chips of choice
- 2/3 cup 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.
My first time making homemade cookies and first time backing with almond flour. I used pecans instead of walnuts and only had dark brown sugar.. These cookies are awesome everyone asked for more!
These cookies are fantastic! I made them with about 2 2/3 c. almond meal and 1/3 c. coconut flour because that’s what I had on hand. They’re not flat like the photos but I think it’s because of the almond meal. They tasted great and it makes a large batch. Thanks for a great recipe!
Great Recipe! I love that its mixed in one bowl and is super easy and quick to make. I halved the recipe and made mini cookies in a toaster oven. I used butter and a little safflower oil instead of coconut oil. Loved it!
Wonderful recipe! I am thinking if there is a way to keep them crispy, next day? I stored in a container and they loved the crispness.
By far the best cookies!! My kids and hubby loved better then regular flour chocolate chip! Thank you for sharing this great easy recipe!!
These are amazing! I use the mini-chocolate chips, and based on someone’s suggestions, I freeze them and eat them out of the freezer. The mini- chocolate chips have a nice crunch then. Also, I added today’s walnuts to the last batch and that was even better! I’ve made two batches of these cookies, and they are wonderful.
What is the nutritional value per cookie?
Hello! The cookies are in the oven…so I await the results
For the nutritional information, I don’t see what the serving size is…is it one or two cookies? Would love to know.
Thank you!
The nutrition information is based on 1/24th of the recipe. So if you make 2 dozen cookies it’s for 1 cookie!
If substituting the earth balance sticks for the butter, should I reduce the salt amount? Earth balance has more salt than regular butter. Thanks so much!!!
Can I substitute oat Flour with almond flour
Unfortunately that won’t work. The they have very different properties!
Love this recipe and the cookies! I rarely follow recipes and I am so glad I did this time! The cookies are delicious. Thank you.
Oh my, these were so good! The only changes I made were to include pecan pieces instead of walnuts, because that’s what I had, and add a dash of cinnamon, just because I like it. I really like them, but even more impressively, my carb-loving husband LOVES them and was amazed that they don’t have flour. I didn’t refrigerate the dough so the cookies did spread a bit while baking, but nothing problematic. The ones we didn’t eat last night I put into a glass container, and they’re very soft today, so I put them into the freezer instead. For the next batch I might experiment by adding some dried cranberries along with the chocolate and nuts. Thank you for the recipe; I already know I will make these again and again!
Hi! I made these today and they’re probably the best cookies I’ve ever made! How many calories per cookie?
Best cookies ever!
They are so moist the next day!
I omitted the coconut oil & used butter in place of.
I found this website and recipe when I was searching for something to make using Almond flour. I made it last night and the cookies are amazing! I am allergic to coconut, so I had to substitute, the recommendation when I searched was for an equal amount of butter! So my cookies are very, very buttery! So good!!