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.
Very yummy. Made the tofday
I have made these before and my family LOVES THEM! I am traveling for New Years to see family and would like to take a batch as a surprise. I am looking at a 2 hour flight. How well do these travel, should I freeze in advance and take unbaked or just bake them and carry.
About to whip up my 3rd double batch of these beauties for a family dinner tonight…..boy will they be in for a surprise!
My picky husband LOVES these…they are a new family favorite! They offer the perfect amount of crispy, chewy and goey for a cookie! I’m OBSESSED!
Thank you so MUCH for the recipe!
I have not made these cookies yet, but wonder if anyone has used Swerve instead of brown sugar in this recipe?
I have made these a couple of times and they are very good. I use Ghirardelli dark chocolate chips and they are wonderful. Thanks!
I just made these cookies today. Followed the recipe exactly as written and they were perfection! Absolutely delicious!
I used ghee instead of butter and didn’t chill before baking (the house is about 75 right now). I realized too late that I should have chilled them, but they didn’t flatten and spread like I was afraid they would. I baked half and froze the other half in balls for another night. They are wonderful!
I just made these cookies and they are delicious !I changed it just a bit I used avocado oil instead of coconut Oil because I didn’t have any . I also used half coconut sugar and half brown sugar and yum yum yum now to see if my kids notice the difference, hopefully not because this recipe is a winner .
My grandkids are dairy and gluten free can I use a vegan butter ?
Yes that will work great!
I made these yesterday and they were delicious! I did not change the recipe at all…they were perfect just the way they are.
So happy to have found this recipe! I’ve made them with and without walnuts, I’ve subbed mini M&M’s for chocolate chips, have also baked from frozen, each time perfect cookies! Thank you!
These cookies are a 10/10. I loved them! They even tasted like the ones at Levain Bakery. I didn’t have some ingredients so this is what I did:
-I used allulose instead of coconut sugar
-I used the same amount of butter instead of coconut oil
-I added a few drops of liquid stevia to the mix because allulose isn’t very sweet
-I used 85% Lindt dark chocolate (it’s perfect because, that way, the cookies aren’t too sweet)
I did have to bake the cookies for longer because they were still soft after 13 minutes had passed. I covered them with foil to keep them baking without burning on the top. The cookies ended up golden and perfect!
Thank you so much for sharing this recipe! This won’t be the last time I make them. As someone who’s trying to maintain a healthy lifestyle (I eat low carb, but that doesn’t mean I’m very strict about it), this is the perfect treat!
Question: Do you put oil on the baking sheet before you put the cookies?
Question: Can I use vegetable oil instead?
Vegetable oil isn’t the best for the texture of these cookies. I recommend using more butter in place of the coconut oil rather than vegetable oil. No need to oil the baking sheet! I hope this helps 🙂
We love love them now our new favorite chocolate chip cookie
Another recipe that I follow that uses almond flour told me to pack it down. So I did that automatically for this recipe but the cookies were dry. I’m thinking maybe next time I make it don’t pack the almond flour down?
Yes I don’t recommend packing down the flour for this recipe. I hope this helps for next time!