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.
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 !
Don’t be deceived by this easy recipe. I didn’t change a thing. The cookies taste marvelous!
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
I think several people in the comments have made these with alternate sweeteners. Let use know if it works for you!
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
What’s the equivalent of a cup. I’m all metric or imperial?
These are now “The” chocolate chip cookies in this home, love, love, love them! Thank you for sharing the recipe! ❤️
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?
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.
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.
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 🙂
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.
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!
I made these vegan by using flax eggs, smart balance sticks and vegan chocolate chips. So delicious.
How did you create the nutrition label?
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!