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 just made these. I halved the recipe and omitted the coconut oil because I didn’t have enough. They are sooooo delicious! The only downfall is that I can’t stop eating them. Seriously, I think I’ve already had 5.
I’m planning on using this recipe for my sons birthday but I want to make a cookie cake. Has anyone tried it that way? Wondering if there’s any changes that would be helpful. Thanks!
5 stars!
These cookies were a hit, from biggest to smallest member of the family! Thank you for sharing the recipe!
Yummy! Would love to have the nutrition facts for these…
Serving size: 1 cookie
Calories: 235
Calories from Fat: 164
Total Fat: 18g
Saturated Fat: 7g
Trans Fat: Og
Cholesterol: 23mg
Sodium: 108mg
Potassium: 86mg
Total Carbs: 17g
Dietary Fiber: 1g
Sugars: 13g
Protein: 4g
I made these tonight, and they were delicious! I honestly wasn’t expecting such great results from a gluten free recipe, but these were really good. I used evaporated cane juice for the sweetener and toasted pecans for the nuts. Thank you so much for sharing the recipe.
Wonderful! Great taste and texture. Made this for my husband who is on a grain free diet. Made another recipe last week that was grain free as well as vegan, however the taste does not compare to these. This will be my go-to recipe for chocolate chip cookies!
I’ve only been gluten free for about two weeks, but oh my goodness have I been craving dessert! Sorry, folks, but the pre-packaged gluten-free stuff at the store just doesn’t do it for me. These cookies were fabulous–no substitutions, but I did omit the walnuts. WOW. Very tasty. As others have mentioned, the coconut flavor is strong (I used unprocessed coconut oil), so next time around I will just use butter and see if I like it as much. The cookies flattened out considerably and were impossible to remove from the parchment paper until they had completely cooled. Not a problem for me usually, but it drove me nuts today (in my dessert-deprived state).
Highly recommend this recipe!
Do you have the nutritional information on the recipe?
I don’t, unfortunately!
Erin
I saw the calorie count on this cookie and it was 235 per cookie. This was not from you. It seems very high. Is the 235 correct.
I was thinking the same about that many calories for ONE cookie; it seems like either the serving size is off or the calories are off. Does anyone know? Thank you! (DELICIOUS cookies, btw! 🙂 )
Did you use palm sugar in the cookies featured in the photo, or were these made with brown sugar? I’ve found that even a little palm sugar dramatically alters the color. Maybe I should mix palm sugar and erythritol?
I used brown sugar in the cookies pictured. You’re right, coconut sugar does alter the color! Sometimes I don’t mind that depending on what I’m making and the flavor is still great. I’ve never worked with erythritol before, so I’m not sure how it would turn out. Sorry about that!
Hi! I’d love to try these but I was wondering if I could substitute the butter with coconut oil, for instance just use entirely coconut oil? Thank you!
I would try using something like organic palm shortening or Earth Balance Buttery Sticks instead of the butter. Using all coconut oil might change the cookie’s texture and make them spread too much.
These look great! Would palm shortening substitute well for butter?
Yes shortening should work as a substitute!
These are the best tasting cookies I’ve ever made! Thank you! My husband loves them too! I plan to make them a lot during Christmas season. Do you have any other versions of this cookie like peanut butter or peppermint?
I’m so glad you like them! I have a snickerdoodle version that is very popular. I am also going to post some chocolate peppermint cookies later this week!
I have been making these for 4++months now…it is time I made a comment!
Chocolate chip cookies are my VERY favorite dessert! A couple of years ago I made recipe after recipe to seek out my perfect CC cookie…I never found it. I think I needed to use hydrogenated oil to get the consistency that I was looking for…but of course I refused to use that ingredient . I am ever so grateful to have found this amazing recipe. Thank you so much, Erin for doing the work to find a combination that works so well AND share it!! I have made these so many times, shared them with anyone who appreciates healthy eating. But more than that anyone would like them, that they are gluten free and a healthier version is just an added bonus! I did make them with earth balance sticks instead of butter and there was no difference . I am still not sure why sometimes the texture comes out crispier than other times? For my oven I need to bake them longer than the recommended time. I have refrigerated the batter prior to baking and there doesn’t seem to be a difference to me at all. I use Guittard Akoma chocolate chips. Thank you again, Erin!
Hi
These are excellent. I want to bake these on thanksgiving, and have frozen the dough. Has anyone done that before? Will it work to bake them thAt day? Thanks
So glad you like them! Yes they freeze great. Just scoop the dough out as you normally would onto a baking sheet, then freeze the scooped dough. You can transfer the dough to the a Ziploc once the balls are frozen for easier storage. When you want to bake just place them on a cookie sheet as you normally would and bake at the same temperature. You just need to add 3-4 minutes to the bake time. I hope this works for you!