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 621 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


  • 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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image for website to buy cookies cookbook


  1. 4 stars
    I added toasted coconut for the coconut sugar and they really were satisfying. I wish I skipped the walnuts though. Thx for the recipe!

  2. 5 stars
    Thanks for the yummy recipe! Since these soften a lot if you don’t eat them right away (recommendation at the end of the recipe is to be eaten same day), the next day I put the leftovers in a 200 oven for an hour to dry them out and crisp them up. They are great! So crispy and have kept for days in a sealed container.

  3. 5 stars
    Thank you! These are amazing! Way better than regular flour cookies. I substituted the oil with extra butter and they are delicious. This is my go-to recipe from now on. They’re even delicious frozen and warmed in the microwave.

  4. These are the first gluten free cookies I’ve tried making, and they turned out pretty good! Question – can you substitute the butter for tahini? How much tahini would be used?

  5. 4 stars
    these were great! I was craving some cookies and had very limited ingredients on hand, this recipe was perfect I substituted the chocolate chips with m and ms and it was amazing( it also added a fun pop of color ) and it is a plus that my very picky 8 year old loved them too! would definitely use this recipe again

  6. 5 stars
    Wow!! These are incredible. Not only for almond flour cookies but chocolate chip cookies in general! Thank you so much for sharing. We have a new go to! Yum!

  7. I don’t know what happened but mine never flattened. Lol I had to press them down. They were good nonetheless, my husband couldn’t stop eating them! I followed the directions to a tee!

  8. 5 stars
    Cookies are amazing! But I have a question about nutrition information, is it per 1 serving or per whole 24 servings?

  9. I have a question has anyone made these in an air fryer with different settings if so what temperature did you cook them at and in what setting bake, air fry, etc. Thanks

    1. I made these cookies, and just when I was about to put them in the oven, I realized my oven igniter went out. So I cooked them in my air fryer that’s like a toaster oven using the same method, temp, and time. I cooked them on the lowest rack, and they were pretty brown on top…but still tasty. Not sure how to get around the browning.

  10. 5 stars
    I am grain and dairy free – also currently not able to tolerate almonds or coconut, but man – Have I been craving a cookie! I saw these & had to try…

    I was shocked that there is no starch in these. Most recipes use arrowroot or tapioca. I used cashew flour, semi sweet chips (what I had on hand though I prefer dark chocolate), toasted pecans and all palm shortening (instead of butter and coconut oil). I had to bake them for 15 min, and I would definitely use less sugar next time (much too sweet for me), BUT… These are GREAT!
    Thank you for the recipe!

    1. I scooped the rest of the uncooked dough onto a cookie sheet, and froze them. Tonight, I put a few on a cookie sheet and baked at 375 for 10 min. These were perfect. Great texture and flavor.

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