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.
I’ve made this twice. It’s so good. Can’t believe I’ve never tried almond flour for cookies. Love the almond flavor. These were so good! It didn’t last very long in my house with three boys. First time I made it, I followed direction but the cookies fell apart. Second time I baked it at 375 and baked it for about 11 minutes and they were golden brown with not crumbling. So good!
Stuck to the recipe using Bob’s Red Mill almond flour and omitted nuts. Probably the best gf version of a choc chip cookie I’ve ever made. Picky eater son had no idea they weren’t ‘normal’ cookies. I like them soft so took them out at 12 min and let cool in the pan. They were a bit underdone so will be keeping them in for at least the max baking time for the next batch – which I’m making now. Only used half the dough last night in an attempt to not east them all in one sitting. I just rolled leftover dough in some plastic film and popped in the freezer. Tonight sliced up the frozen dough log and they’re ready to go.!
This is the first time I’ve made chocolate chip cookies with something other than traditional flour. I don’t think I’ll ever go back! These were awesome. The texture was on point and they tasted delicious. Thanks for a wonderful recipe!
I just made these and love them. Great recipe. I like how I can use ghee and dark chocolate.
I didn’t have coconut oil so I just used extra butter. Couldn’t wait to try one. As soon as they came out of the oven popped one right in my mouth. They are not flat and the taste is amazing. Can’t wait to see what they taste like tomorrow…if they last that long. Thanks for the recipe!
A Delicious and spot on recipe
I just baked this cookies, Love them they are delicious, I need to work on the shape of the cookies, how do you make them flatter and almost round perfect.
These were the best choc chip cookies I’ve ever made! I used stevia and eliminated the coconut oil. I left them out to dry and become more crisp. They were gone before I knew it.
OH MY!!! I baked these for a friend who is gluten free. I was a bit hesitant to think these would be as good as regular chocolate chip cookies, but WOW!!!! These are FANTASTIC. No pronounced coconut or almond flavor. I didn’t add nuts, but next time I will for sure. I baked them for 12 minutes and they were golden brown. They eat WAY too easily!!!
These will definitely be one of my go-to cookies!!
Question: Do you think I could add oatmeal to them?
Is this really 13 net carbs per cookie?! Seems very high. Please confirm. Thx!
If you are using sugar free choc chips( Lindy’s) and a sugarfree sweetner( Swerve), then carbs would be much lower. I am looking forward to making them.
So delicious. Tasted like a moist mounds bar!
Yum, the cookies aren’t yet cooled so a little crumbly still but so delicious.
this recipe is amazing I use brown sugar and I actually put them in the refrigerator for 15 min just before cooking so they don’t flatten to much. Absolutely the best almond flour cookies. Thank you so much!
I made these yesterday, but because I cannot have eggs I used “flax egg,” which you can look up online. It’s very easy to make.. Everything else I kept the same, and the cookies were better on the second day than the first. They first day they were good, but crunchy. I stored them in a ziplock bag overnight, and the next day they were so chewy and delicious. Thanks for the recipe.
Thank you! I cannot have eggs either and I was wondering if the flax eggs would work.
4 stars because that’s the best we can hope for as low carb lifestyle members, lol. I followed the recipe exactly but mine look like tiny, domed hockey pucks. They are crisp on the outside and moist inside. I enjoy them. Next time I will use sugar free brown sugar. I am happy to have a snack that is not typical low carb fare, so thank you for that!