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!

3 baked almond flour cookies on white plate


 

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!

Almond flour chocolate chip cookies on baking sheet lined with parchment paper

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!

close up shot of almond flour chocolate chip cookie

Recipe FAQ

Can these cookies 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.

What can I substitute for the coconut oil?

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.

What can I use in place of butter?

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!

stack of almond flour cookies on red and white dish towel

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!

three chocolate chip cookies on a white plate
4.96 from 660 votes

Almond Flour Chocolate Chip Cookies {Grain-Free}

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24 servings
The Best Almond Flour chocolate Chip Cookies – An all-time FAVORITE recipe! Crispy on the outside, soft on the inside and slightly buttery.

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.

Notes

You can use almond meal in place of blanched almond flour for this recipe with great results.
You can refrigerate the dough prior to baking for 30 minutes to prevent the cookies from spreading too much.

Nutrition

Calories: 223kcal | Carbohydrates: 14g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 126mg | Potassium: 19mg | Fiber: 1g | Sugar: 9g | Vitamin A: 160IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 0.8mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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image for website to buy cookies cookbook

Comments

  1. 5 stars
    I made these cookies and everyone in my family loved them. You can’t expect them to be exactly like regular tasting cookies and have the same texture, but they are definitely a good alternative. The one thing I will say is that my cookies did not look the same as the ones pictured. I’m not sure if I did something wrong, if so please let me know because I’d like to make these again and see if they look differently. Thank you for sharing this delicious recipe, Erin!

  2. 5 stars
    These are very good cookies –not Toll House, but, nevertheless, delicious in their own way.
    Coconut sugar has an assertivet taste; in my opinion; next time I’ll use all, or mostly, brown sugar–or Splenda with a couple of teaspoons of molasses, instead of just coconut sugar as I did with the first batch. I have ordered Purecane and look forward to trying that in yet another batch. Adding 2 teaspoons of tapioca flour to the batter, seemed to enhance the crispness of the cookies.. Refrigerating the batter also made scooping batter and forming roundish lumps very easy.

  3. 5 stars
    Made it yesterday with no butter (lactose intolerance)- made it entirely with coconut butter instead. Also with less sugar due to Diabetes. Baked for 13 minutes. They came out moist on the inside and crunchy outside. They didn’t fall apart. On, I also added 1 spoon of almond butter maybe that helped.

  4. 5 stars
    A decent cookie recipe for grain-free peeps. Used in blanched almost flour, only 1/2 C coconut sugar, and 1 c chips—more is far too much. Half butter half coconut oil makes a more cake-y cookie. Going to try all butter next time.

    Would you consider writing your recipes for baking with proportions by weight, instead of volume? I find that produces far better results in baking.

    Thanks!

  5. Hi! I’m hoping you can get back to me soon as I want to make these tonight! Am I supposed to melt the coconut oil into 1/4 a cup before hand or keep it hard at room temp?

  6. 5 stars
    I tried these as my gluten free treat and turns out I had to share with the whole family! They loved them!!!! So good!

  7. 5 stars
    This is hands down the best recipe for almond flour chocolate chip cookies! Perfectly crispy on the outside and chewy in the middle. I make these all the time and my husband, chef and lover of “regular flour cookies” loves these too.
    Definitely recommend!

  8. 5 stars
    Wow these cookies were amazing. I was looking for a low-GI cookie and with these made with almond flour and the addition of walnuts and option of using coconut sugar – I definitely needed to try these out. They were light and delicious and honestly you just can’t stop eating them! My 8 year old son ate 2 of them all in one go and said they were absolutely delicious! This is a keeper as a sweet treat, healthy alternative to the more high-calorie sister and traditional chocolate chip cookie.

  9. 5 stars
    These turned out great! I too browned my butter for extra deliciousness. My cookies turned out pretty flat. After refrigerating a couple hours, they had some height. My gluten free friend and sugaraholic husband both loved them.
    I was wondering what purpose the coconut oil serves?

  10. 5 stars
    Top notch!

    I used .5 cups 70% cacao baking chips and substituted the other .75 cups choc. chips for .25 cups org. coconut flakes, .25 cups crushed pecans and .25 cups candied ginger bits.

    Additionally I replaced .5 cups almond flour with .5 cups coconut flower.

    Lastly I found that these cookies do much better when cooked tall, and rotund instead of short and flat. (If using a scooper, do not press them down! Leave them in their ball-shaped, scooped form!)

    As a result, the cookies function more as miniature cakes. However, with a taste test comparison as evidence, I believe this is the form they were meant to take!

    Cheers and happy baking ~~

  11. These are the BEST chocolate chip cookies mades with almond flour!! Thank you for sharing this recipe. My f amily have no idea there cookies are healthy. The only thing I do different is brown the butter and let it cool to add to the batter.

  12. 5 stars
    This recipe has become a favorite of our family and friends who aren’t even gluten free! The taste and texture turn out amazing every time! Love the almond flour and low sugar!

  13. 4 stars
    Tried this recipe exactly and it turned out pretty good. I may reduce the sugar to 1/2 cup next time. The chocolate chips definitely compensate the sweetness. Thanks for the recipe.

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