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
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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 663 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.



  • 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
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  • 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.


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.


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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  1. 5 stars
    This recipe is a keeper. The best chocolate chip cookies I have ever made. Do hesitate to try this recipe !!!!!

  2. 5 stars
    I tried these on Sunday and they were absolutely delicious. So much so that my husband and I ate them all in two days and I’ve just made another batch! For the chocolate chips, I used equal amounts of white, milk and dark which is really nice. And I used good quality cooking chocolate blocks that I just cut up into small chip-size chunks which worked well. Thanks for a great recipe, I will have to try your other almond flour recipes too.

  3. 5 stars
    These are delicious! I am just beginning to experiment with GF baking. I did put the dough in the freezer as suggested. They look like any other chocolate chip cookies. They are soft in the middle and crunchy around the edges. I bought Blue Diamond almond flour from Sam’s.

    Thanks for sharing this recipe!

  4. These are the best chocolate chip cookies!! I used the Costco blanched almond flour and 1/2 coconut sugar (because I had some left) and half brown sugar. They are amazing. I don’t think I’ll go back to wheat flour for my chocolate chip cookies. I also added flaked organic coconut to half of the batter.

  5. Making this recipe now. Have been tasting it along the way, it’s quite delish!! I found the batter to be quite loose unlike all-purpose flour chocolate chip cookies. I substituted 1/4 of the brown sugar with a blend of erythritol and allulose blended with molasses. I’m on low carb and I mainly bake with Kirkland (COSTCO’s brand) Almond Flour. and limit added sugar. The recipe is making much more than 24, two and a half to 3-inch cookies, which is great! I added 2 teaspoons of fine coconut flour to half of the remaining batter to try and thicken it a bit. Didn’t see your note about refrigerating for 30 mins till after the fact. I wanted to send a batch to my daughter whom lives a couple of hours away. I’m not sure how the cookies will hold up as they’re quite delicate. Any suggestions on how to pack, to ship?

    Thanks for a very tasty almond flour chocolate chip cookie!!

  6. 4 stars
    I just made these and they are very grainy. I used Walmart Superfine blanched almond flour. Grainy like made with dessicated coconut. What almond flour do you buy ? Flavor good … but texture way off. Thank you in advance.

    1. I like Costco’s Blanched Almond Flour the best! How these cookies turn out can definitely be impacted by the type of almond flour used.

  7. 5 stars
    OMG!!! I was a lil hesitant at first but then I decided to give it a try since I love chocolate chip cookies so but needed a healthier alternative. I added some dates and pecans instead of walnuts and all I have is one word. Delicious. Sent this recipe to my sister

    1. 5 stars
      Loved these cookies! I used unsweetened cacao chips to cut back on the sugar and the flavor is still amazing. Thank you! I saw another commenter write about the texture and I didn’t have that challenge, but I added the walnuts. I wonder if that helped?

      Definitely bookmarking this recipe!

    1. Avocado oil has a different melting point than coconut oil and performs differently. I would use more butter instead!

    2. You can also use almond butter in place of coconut oil – and I use approximately 2 tablespoons of chic pea flour in a small bowl with a bit of water = 1 egg (you’re looking for a creamy thick but manageable paste) in place of eggs.! – Good luck

  8. 5 stars
    These were unreal. I did add a bit of tapioca starch and a bit of cornstarch just for some texture. I’m familiar with Gf baking so I thought it would be great! It took me about 15 mins to cook them to desired doneness. If you bake them till the golden edges are there they are Carmelly and awesome!

  9. 5 stars
    Omg these were amazing. My 3 year old didn’t think they looked so pretty but boy did he love how yummy they were lol. I agree, they were a bit more pale looking but don’t judge a book by it’s cover. I think these were the best cookies I’ve ever made. I did the full 13 mins and they had that crunch on the outside but still chewy inside. Perfection! I do believe because they were made with almond flour, one cookie definitely fills you up more. This is my new go to recipe!

  10. Omg these came out so delicious, super easy to make. I was able to make 24 cookies, was thinking to eat some and save the rest, by my husband, me and the kids ate them all and only 6 were left.

  11. 5 stars
    SO amazing! I’ve made tons of cookies over the years; both gluten free and with gluten. These are the best. I live in high altitude too (7,500 ft) so nothing bakes too well up here. These though, you couldn’t even tell. I ended up using olive oil in place of coconut oil cause I didn’t have it and I also used an egg substitute made from chia and garbanzo beans in place of the eggs.

    again, do delicious!

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