UPDATE 8/2017 – 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!
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FAQ
Can this be made with coconut sugar?
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.
What kind of almond flour should I use?
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.
CLICK TO PIN THIS RECIPE FOR LATER!
Can I use all coconut oil?
These cookies tend to spread too much when you use all coconut oil. For a dairy-free substitute I recommend Earth Balance Buttery Sticks in place of the butter.
Can I use coconut flour?
No – coconut flour has very different properties than almond flour. It won’t work in this recipe unfortunately!
The comments section is full of substitution tips and suggestions! Thanks for all your great feedback on these cookies – Enjoy!
More Almond Flour Baked Goods:
The Best Almond Flour Sugar Cookies
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Almond Flour Chocolate Chip Cookies {Grain-Free}
Ingredients
- ½ cup butter, softened
- ¼ cup coconut oil
- ¾ cup brown sugar or coconut sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 cups blanched almond flour
- 1 ¼ cups chocolate chips of choice
- ⅔ 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.
Recipe Notes
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Tristana says
I used 1c coconut flour 1 cup almond flour 1 teaspoon of flaxseed, chia seeds and ground cinnamon . No oil and less butter I did mash a very ripped banana and the cookies turned amazing ! I baked them for 15 minutes. I also didn’t add sugar !
Jane says
Don’t be deceived by this easy recipe. I didn’t change a thing. The cookies taste marvelous!
Cecelia says
I try to avoid sugars, canr remember if coconut sugar is one I am allowed. On the chance I cant use it, can I use monk fruit sweetener or Swerve sweetener? Thx
Erin Collins says
I think several people in the comments have made these with alternate sweeteners. Let use know if it works for you!
Uma S says
OMG! Made these and they all disappeared fast , as my son and I devoured then
This is my go to recipie for chocolate chip cookies now
Jill Kirkham says
What’s the equivalent of a cup. I’m all metric or imperial?
Mignon Woodruff says
These are now “The” chocolate chip cookies in this home, love, love, love them! Thank you for sharing the recipe! ❤️
Kathy Carrick says
Today I made your Best GF Chocolate Chip Cookies and they were great! Thank you! Just wondering why one of your chocolate chip cookie recipes would be favored over the other? Is there a benefit to one over the other?
Brittany says
First time making cookies with almond flour. These were so good!! I will definitely be making again. I had to substitute canola oil for coconut because I didn’t have any on hand. Thank you for this awesome recipe.
Sarah Choi says
after testing out different cookie recipes online without any luck of finding the right one – i can definitely say this is by far the best one i came across.
I made these today but replaced the following items:
– regular butter => whipped butter (1/2 cup reg butter = 4oz whipped butter);
– brown sugar -> golden lakanto monkfruit sweetener (cuts down calories/sugar intake + healthier alternative);
– vanilla extract -> sugar free maple syrup
IT CAME OUT ABSOLUTELY DELICIOUS! THANK YOU SO MUCH FOR THE RECIPE. this will be my to-go cookie recipe from now on.
Shandel says
Made these see tonight. They are so good!
I only used about 1/3 cup coconut sugar and the rest was honey and it was awesome! Next Timex ill use all honey!
Will make again 🙂
Frances says
Loved this recipe. Although I agreed to make this recipe for a friend, I was skeptical of the outcome. I was so wrong! A soft cookie, with a great texture. VERY FLAVORFUL! I doubled the recipe the first time, and I’m already making another double batch. Thank you for sharing.
2E says
These are yummy! First time making grain free cookies and it was quite easy. Used coconut palm sugar and sugar free dark chocolate chips and they turned out great. Will keep this recipe around for sure!
Kim Lloyd says
I made these vegan by using flax eggs, smart balance sticks and vegan chocolate chips. So delicious.
Ms. Hayley Alexis Michalak says
How did you create the nutrition label?
Ava Kennard says
These cookies are absolutely amazing!! I was a little skeptical at the beginning because I didn’t know how the almond flower would taste compared to normal flower, but it is so good! We substituted vegetable oil for the coconut oil and they turned out great! 100% recommend!