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.
There’s a major problem with this recipe – they’re way too delicious and it’s hard to just eat one! Thanks for all the trial and error you went through to find the perfect recipe.
Ha! I’m so glad you’ve enjoyed the cookies 🙂 Hope you continue to enjoy them!
Such yummy cookies! I really enjoyed them and the dough makes a lot of cookies which is great! From my own experience here are some tips…
– Makes sure that when you place your cookies on the baking tray you space them out. My cookies were stuck together (but you can cut them if that happens).
– When shaping your treats, don’t make them too large otherwise they will end up very squidgy and fragile (but they will taste the same).
– DO NOT MELT THE COCONUT OIL
– When folding, don’t mix the dough too quickly as you will knock the air bubbles out and stop the cookies rising.
I’ve made these 3 or 4 time and I love them. The only thing I wish I could improve is that they be less soft and a bit more crisp. Any suggestions? Thank you!
Unfortunately these will never be quite as crisp as cookies with grain-based flours and starches. They are the most crisp right after baking though! Sorry about that.
I am new to flourless baking. I have tried numerous recipes, adapted some because I am diabetic and this recipe is the winner by far! I used Lakanto brown sugar and they were wonderful!
Just a side note here; I accidentally overbaked the last batch. They were very dark brown and to my surprise they tasted just as good as the ones I did right!
These cookies sound really good! I am definitely going to give these a try. Can you use clarified butter in this recipe and would flax eggs work ?
Can I use all butter rather than coconut oil and butter?
Yes that will work great!
I used maple sugar and they are great.
Is it 223kCal for the whole batch?
It’s for 1 cookie if you were to make 24 cookies from the dough. I hope this helps!
This is by far the best recipe I’ve ever tried! I love it very much!!!!
I’m so glad you enjoyed it!
Amazing
For the nutritional information, is that per cookie? It doesn’t mention a serving size.
The serving size is for 1 cookie if you make 24 cookies with the dough. I hope this helps!
They came out great! I followed the recipe exactly. The only change we made was to spread the batter out in a 9 x 13 pan lined with parchment paper. Putting our oven on 350° convection, I believe it ended up taking 18 to 20 minutes. They came out to be about an inch thick and we cut them up into squares. Tasted amazing!
I love it and people are now saying that I’m the baker.
Omg my first time making gluten free chocolate chip cookies and I have to say it definitely won’t be my last. Delicious, my family is going to love them.
Excellent recipe! Used 1/2 Brown sugar Splenda and 1/2 original Splenda instead of sugar-tasted legit.
The best!!! Really the best cookies I’ve ever baked. I didn’t change a thing
Followed the recipe but the cookies didn’t spread
Same thing happened to me (although I thought it was because I didn’t follow the recipe exactly). I pulled them out of the oven partway through baking and pressed down on them with the palm of my hand to flatten and then they were fine, next batch I was sure to flatten before baking 🙂