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.
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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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Robert says
Too make sugar free.
we substitute ” Swerve “Brown Sugar ( taste and feels just like real brown sugar )
and add 1 1/2 cup of Splenda to make it sweeter
Hershey’s has sugar free chocolate chips
You can get both the swerve and the chips on Amazon,
Jackie Kranick says
Can I use olive oil instead of coconut oil?
Kathleen says
Is this 223 calories for the whole batch? WhT is the nutritional information for one cookie?
Maria says
Delicious and very easy to make. I’ve been playing with different recipes for my kids and this is a huge hit. Thank you. They did pick up the coconut flavor, is there another oil I can use instead of coconut?
Michelle C. says
The receipe calls for 1/4 cup of coconut oil. Would I need to melt 1/4 cup of cold pressed coconut or simply use a packed 1/4 cup of oil. I’m not really a baker. Lol
Erin Collins says
I use softened solid form coconut oil – so I measure it with a measuring cup.
G Pattison says
Is the serving size one cookie?
Erin Collins says
Yes! The serving size is 1 cookie 🙂
Nneka says
I also want to add a suggestion to sift your almond flour first. Even if it is finely ground.
Nneka says
This is my go to recipe for grain free chocolate chip cookies. But I’m sugar free as well, so I sub for a mix of swerve and stevia. I also find that these cookies are best when left in mounds. DELICIOUS!
Angela Edwards says
I’ve made these cookies twice, once for a party where the hostess is celiac and now for Christmas. They’re great! I use coconut sugar, I’d like to try monkfruit sweetener next.
Tin says
It’ was delicious!!! Mine turned out a little puffy and I can’t figure out why.
Otherwise flavor is good!!
lydai says
can I use vegan butter instead of dairy butter? Mikokos makes a great one
Erin Collins says
Yes that should work!
Daniela Bostic says
These were delicious!! Not too sweet and perfect for my GF son-in-law.
Ayla says
I don’t have parchment paper, can I just oil the baking pan?
Jen says
Do you think I could use just coconut oil instead of a mix of butter and coconut oil? My hubby bought me a massive tub of coconut oils and I need to use it!
Teresa says
These look fabulous… can’t wait to make them. Any chance I can portion the dough and freeze it to bake later on -on demand? I normally do that with other cookie doughs and vaccum seal them in groups of 6 so I don’t have to eat them all at once -I love fresh baked cookies. Thank you!